Showing posts with label what's in your oven. Show all posts
Showing posts with label what's in your oven. Show all posts
Friday, January 1, 2010
What's in {Your} Oven?
I'm so bummed that this blog didn't take off and keep going like I'd hoped. I wasn't one of the initiators of it, but did enjoy participating when I could. There would be a new challenge ingredient every week, and we'd have the task of each trying a new recipe or creating a new recipe using that ingredient. It was fun and got me out of my cooking rut. There just wasn't enough participation, so the gals who started it decided to quit posting challenges. They're leaving the blog up, but I decided I needed to copy here all my favorite recipes I tried there, too. Re-reading them reminded me of a few I loved and will be making again. I don't know how many folks follow my dairy-free blog, but just in case you are inundated with all those recipes I just posted, I wanted to explain why.
Candied Garlic Chicken Wings
Ingredients
* 1 1/2 cups honey
* 6 tablespoons soy sauce
* 2 cloves garlic, minced
* 2 pounds chicken wings
Directions
1. Heat honey, soy sauce, and garlic in a saucepan until boiling.
2. Place the wings in the bottom of a 9 x 13 inch baking pan, and pour the honey mixture over the chicken. Cover with foil. Marinate in the refrigerator for a few hours or overnight.
3. Bake, covered, at 375 degrees F (190 degrees C) for 1 hour; turn the wings after 1/2 hour. Remove the foil cover, and bake for 15 minutes. Take the wings out of the sauce, and bake on a rack for 10 minutes. Turn the chicken wings, and cook for another 10 minutes.
Comments
Hubby lurves wings, but I thought I'd look for a new recipe since I found some on a really good deal last week. Found this here: http://allrecipes.com/Recipe/Candied-Garlic-Chicken-Wings/Detail.aspx
I doubled it since we had so many wings (4 pounds) and they are almost gone (and my daughter doesn't eat much meat and chose not to eat these tonight). I added 1 tsp red pepper flakes for a bit of heat to the marinade. Oh, and I lined my 9 x 13 pan with aluminum foil before I put the wings and sauce in so cleanup will be easier. I didn't follow the cooking directions exactly. I baked for 30 min with the foil on, turned them, did the other 30 min with the foil off. Then I took them out of the 9 x 13 pan and put them on a foil-lined cookie sheet instead of a rack and baked at 450 for about 10 minutes (this might have been too high as they "browned" very quickly). While they were in at the higher temp, I put the marinade in a pot and started it boiling again, adding about 2 Tbs balsamic vinegar to cut the sweetness a bit. My plan was to reduce the sauce to thicken it and then brush it all over them, but they cooked too quickly. So it did probably reduce a little but not much.
They are quite sticky. Our water heater sprung a leak today, thus leaving us without water for the evening ... if I'd known that was going to happen, I wouldn't have made these tonight but they were already going when I found it. I'll be washing the pans in the a.m. after it's fixed, but we had to use baby wipes to wash our hands. ha. Hopefully next time I make them, nothing like that happens.
I'd probably give it 5 stars -- if you're having a finger food dinner party sort of event. Otherwise, skip them and do something more elegant and less messy.
* 1 1/2 cups honey
* 6 tablespoons soy sauce
* 2 cloves garlic, minced
* 2 pounds chicken wings
Directions
1. Heat honey, soy sauce, and garlic in a saucepan until boiling.
2. Place the wings in the bottom of a 9 x 13 inch baking pan, and pour the honey mixture over the chicken. Cover with foil. Marinate in the refrigerator for a few hours or overnight.
3. Bake, covered, at 375 degrees F (190 degrees C) for 1 hour; turn the wings after 1/2 hour. Remove the foil cover, and bake for 15 minutes. Take the wings out of the sauce, and bake on a rack for 10 minutes. Turn the chicken wings, and cook for another 10 minutes.
Comments
Hubby lurves wings, but I thought I'd look for a new recipe since I found some on a really good deal last week. Found this here: http://allrecipes.com/Recipe/Candied-Garlic-Chicken-Wings/Detail.aspx
I doubled it since we had so many wings (4 pounds) and they are almost gone (and my daughter doesn't eat much meat and chose not to eat these tonight). I added 1 tsp red pepper flakes for a bit of heat to the marinade. Oh, and I lined my 9 x 13 pan with aluminum foil before I put the wings and sauce in so cleanup will be easier. I didn't follow the cooking directions exactly. I baked for 30 min with the foil on, turned them, did the other 30 min with the foil off. Then I took them out of the 9 x 13 pan and put them on a foil-lined cookie sheet instead of a rack and baked at 450 for about 10 minutes (this might have been too high as they "browned" very quickly). While they were in at the higher temp, I put the marinade in a pot and started it boiling again, adding about 2 Tbs balsamic vinegar to cut the sweetness a bit. My plan was to reduce the sauce to thicken it and then brush it all over them, but they cooked too quickly. So it did probably reduce a little but not much.
They are quite sticky. Our water heater sprung a leak today, thus leaving us without water for the evening ... if I'd known that was going to happen, I wouldn't have made these tonight but they were already going when I found it. I'll be washing the pans in the a.m. after it's fixed, but we had to use baby wipes to wash our hands. ha. Hopefully next time I make them, nothing like that happens.
I'd probably give it 5 stars -- if you're having a finger food dinner party sort of event. Otherwise, skip them and do something more elegant and less messy.
Tangy Pork with Tomatillos, Tomatoes, and Cilantro
I got the recipe here.
Ingredients
* 1 1/2 teaspoons ground cumin
* 1 teaspoon chili powder
* 1/2 teaspoon salt
* 1/4 teaspoon ground red pepper
* 1 pound pork tenderloin, trimmed and cut into 1-inch cubes
* 1 tablespoon olive oil, divided
* Cooking spray
* 1 cup chopped Vidalia or other sweet onion
* 1 teaspoon bottled minced garlic
* 2 cups chopped tomatillos (about 8 ounces)
* 2 cups halved cherry tomatoes (about 8 ounces)
* 1/2 cup chopped fresh cilantro
* 4 cups hot cooked instant rice
Preparation
Combine the first 4 ingredients in a medium bowl. Add pork; toss well. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray. Add pork; sauté 3 minutes. Remove pork from pan; keep warm.
Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add onion and garlic; sauté for 30 seconds. Add tomatillos; sauté 1 minute. Add pork; cover and cook 10 minutes or until pork is done. Add tomatoes and cilantro; cover and cook for 1 minute. Serve with rice.
Comments
I didn't use the cooking spray at all, just the small amount of oil. I made some baked country style apple/brown sugar pork ribs last night, so instead of the tenderloin, I used most of the leftovers of those. (I usually crock pot them and there are no leftovers, but they weren't as good baked). It added a really nice sweet component, and they were better in this than they were by themselves.
I added extra ground red pepper because we love spice, but it probably didn't need it. (as in, almost too hot for me). I also used two large fresh cloves of garlic instead of the bottled.
I probably wouldn't have used quite so many tomatillos and tomatoes, OR I would've added more pork. The ratio wasn't quite right for me.
My daughter is sick and hubby is asleep, so I'm the only one who ate it. I enjoyed it overall, but would probably only give it 3 stars to keep at home.
ETA: I like a little sauce on my rice and it seemed sort of dry, so I added about 1 c of chicken broth when I added the pork back in. I probably could've used a bit less, but it made a nice spicy sauce when served over the rice.
Also, hubby didn't care for it at all. hahaha. niiiiiiiiiice.
Ingredients
* 1 1/2 teaspoons ground cumin
* 1 teaspoon chili powder
* 1/2 teaspoon salt
* 1/4 teaspoon ground red pepper
* 1 pound pork tenderloin, trimmed and cut into 1-inch cubes
* 1 tablespoon olive oil, divided
* Cooking spray
* 1 cup chopped Vidalia or other sweet onion
* 1 teaspoon bottled minced garlic
* 2 cups chopped tomatillos (about 8 ounces)
* 2 cups halved cherry tomatoes (about 8 ounces)
* 1/2 cup chopped fresh cilantro
* 4 cups hot cooked instant rice
Preparation
Combine the first 4 ingredients in a medium bowl. Add pork; toss well. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray. Add pork; sauté 3 minutes. Remove pork from pan; keep warm.
Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add onion and garlic; sauté for 30 seconds. Add tomatillos; sauté 1 minute. Add pork; cover and cook 10 minutes or until pork is done. Add tomatoes and cilantro; cover and cook for 1 minute. Serve with rice.
Comments
I didn't use the cooking spray at all, just the small amount of oil. I made some baked country style apple/brown sugar pork ribs last night, so instead of the tenderloin, I used most of the leftovers of those. (I usually crock pot them and there are no leftovers, but they weren't as good baked). It added a really nice sweet component, and they were better in this than they were by themselves.
I added extra ground red pepper because we love spice, but it probably didn't need it. (as in, almost too hot for me). I also used two large fresh cloves of garlic instead of the bottled.
I probably wouldn't have used quite so many tomatillos and tomatoes, OR I would've added more pork. The ratio wasn't quite right for me.
My daughter is sick and hubby is asleep, so I'm the only one who ate it. I enjoyed it overall, but would probably only give it 3 stars to keep at home.
ETA: I like a little sauce on my rice and it seemed sort of dry, so I added about 1 c of chicken broth when I added the pork back in. I probably could've used a bit less, but it made a nice spicy sauce when served over the rice.
Also, hubby didn't care for it at all. hahaha. niiiiiiiiiice.
Chicken and Bacon Casserole
I went looking for water chestnut recipes and, like all of you probably, ran across a TON for bacon wrapped water chestnuts. Didn't sound like something I'd want to mess with since they'd be gone in about 30 seconds and were too much work for that (although they sounded yummy), so I decided to make a casserole sort of dish with bacon and water chestnuts.
1 package (12 oz) bacon, cut into 1-inch pieces
1 yellow onion, diced
3 chicken breasts, cut into bite-sized pieces
1 can sliced water chestnuts, rinsed and drained
1 c frozen peas
Saute the bacon in large skillet until cooked to desired doneness. Remove with slotted spoon and set aside. Add onions to drippings in pan and cook until translucent. Add chicken and cook until done. Add peas, water chestnuts, and bacon, and heat until warmed through. Serve over rice with a steamed vegetable on the side (because there's enough bacon you need more veggies so you don't feel guilty for eating all the fat).
*****
If you don't love bacon like my family, use just a few pieces for flavoring, but hubby and kidlet LOVE bacon, so I used enough so they could eat it. I didn't drain the bacon but probably could have -- it wasn't terribly greasy, but probably could've done without all the fat (there's a reason *I'm* fat). I'd probably also add another can of water chestnuts for a better ratio. It made enough I should have some leftovers for lunch. Hubby said it was delicious and filling and kiddo actually ate some and liked it. I'd only give this 3 stars, because it isn't fancy enough for a dinner party and is a little fussy for a potluck (serving over rice and all), and I might add some broth while it's cooking next time (there will be a next time) because I wanted some sort of sauce or something on the rice (but I'm like that).
1 package (12 oz) bacon, cut into 1-inch pieces
1 yellow onion, diced
3 chicken breasts, cut into bite-sized pieces
1 can sliced water chestnuts, rinsed and drained
1 c frozen peas
Saute the bacon in large skillet until cooked to desired doneness. Remove with slotted spoon and set aside. Add onions to drippings in pan and cook until translucent. Add chicken and cook until done. Add peas, water chestnuts, and bacon, and heat until warmed through. Serve over rice with a steamed vegetable on the side (because there's enough bacon you need more veggies so you don't feel guilty for eating all the fat).
*****
If you don't love bacon like my family, use just a few pieces for flavoring, but hubby and kidlet LOVE bacon, so I used enough so they could eat it. I didn't drain the bacon but probably could have -- it wasn't terribly greasy, but probably could've done without all the fat (there's a reason *I'm* fat). I'd probably also add another can of water chestnuts for a better ratio. It made enough I should have some leftovers for lunch. Hubby said it was delicious and filling and kiddo actually ate some and liked it. I'd only give this 3 stars, because it isn't fancy enough for a dinner party and is a little fussy for a potluck (serving over rice and all), and I might add some broth while it's cooking next time (there will be a next time) because I wanted some sort of sauce or something on the rice (but I'm like that).
Gnocchi
I love gnocchi. Decided to try making some. I found a bunch of different recipes, each claiming to be the "best" and "most authentic". Some used ricotta, some used eggs, others just potatoes and flour. I found this recipe in the comments section of some blog or other and didn't bookmark it -- the amounts were just super easy to remember. I roasted my potatoes instead of boiling to decrease the amount of liquid because they're not supposed to be super sticky, and then just put them through my baby food mill so they were very finely mashed. The techniques to add the little ridges on them were all different too; I chose not to add the ridges. They all disagreed about how to serve them too -- light sauce, no meat, marinara, with meatballs ... hahaha.
2 eggs
2 c mashed potato (about 3 medium russet potatoes)
2 c flour
Start a pot of water boiling. Mix all together. Divide into 4 equal pieces, then roll into logs. Cut into bite sized pieces.
Add the gnocchi to the pot of salted, boiling water and remove with a slotted spoon when they float to the top.
*****
The dough was still fairly sticky, so I might go with 1 egg instead of two. I served them with marinara and italian sausage. hubby liked them okay, kiddo refused to try them that night but has asked me to make them again so she can try them. I loved them. They were all gone the next day. I give it 5 stars because I probably would serve them at a dinner party, but I'd have to make a bunch.
2 eggs
2 c mashed potato (about 3 medium russet potatoes)
2 c flour
Start a pot of water boiling. Mix all together. Divide into 4 equal pieces, then roll into logs. Cut into bite sized pieces.
Add the gnocchi to the pot of salted, boiling water and remove with a slotted spoon when they float to the top.
*****
The dough was still fairly sticky, so I might go with 1 egg instead of two. I served them with marinara and italian sausage. hubby liked them okay, kiddo refused to try them that night but has asked me to make them again so she can try them. I loved them. They were all gone the next day. I give it 5 stars because I probably would serve them at a dinner party, but I'd have to make a bunch.
Corn Flake Chicken Strips
I got the recipe here.
Crap, I just lit the kitchen on fire. Thank goodness for fire extinguishers. Ahem.*
Ingredients
4 cups crushed plain cornflakes
1/2 cup all-purpose flour
1 teaspoon Lawry seasoning salt
1/2 teaspoon black pepper
1 teaspoon poultry seasoning
(I added garlic powder too)
2 eggs
1 tablespoon water
4 boneless, skinless chicken breasts, cut in thin strips
Vegetable oil
Instructions
1. Mix together cornflakes, flour, seasoning salt, pepper and poultry seasoning.
2. Beat eggs with water. Dip chicken strips in egg mixture and then roll in cornflake mixture. Press mixture firmly onto chicken to coat well.
3. Pour oil into a large skillet to a depth of about 2 inches. Heat oil to 250F. Fry chicken strips 6 to 8 minutes or until done. Serve warm with your favorite dipping sauce. Serves 6.
NOTES: I only used 3 chicken breasts and most of the coating was gone. I'd measured out 4 c of corn flakes and then crushed them; I'm assuming the recipe really wanted 4 c of already crushed corn flakes.
Hubby has been craving fried chicken, so I decided on this rather than on cookies (which I always crave) or anything else I found recipes for. I've never had cornflake fried chicken ... so ... yeah. Hubby loved them and asked for more (and probably ate 2/3 of them by himself). Kiddo is flu-ish and didn't touch hers (she was feeling better earlier today but got sick again, ugh). I rather enjoyed them too.
I only give it 3 stars because I am too lazy to fry anything for anyone who doesn't live here. hahahaha.
*I'm exaggerating; I had a whole chicken roasting in the oven as well and the pan was apparently too small because it dripped all over the bottom of the oven and then smoked like mad. We didn't have to use the fire extinguisher, but I feel silly anyway since I was typing this post and hubby caught it. lol.
Crap, I just lit the kitchen on fire. Thank goodness for fire extinguishers. Ahem.*
Ingredients
4 cups crushed plain cornflakes
1/2 cup all-purpose flour
1 teaspoon Lawry seasoning salt
1/2 teaspoon black pepper
1 teaspoon poultry seasoning
(I added garlic powder too)
2 eggs
1 tablespoon water
4 boneless, skinless chicken breasts, cut in thin strips
Vegetable oil
Instructions
1. Mix together cornflakes, flour, seasoning salt, pepper and poultry seasoning.
2. Beat eggs with water. Dip chicken strips in egg mixture and then roll in cornflake mixture. Press mixture firmly onto chicken to coat well.
3. Pour oil into a large skillet to a depth of about 2 inches. Heat oil to 250F. Fry chicken strips 6 to 8 minutes or until done. Serve warm with your favorite dipping sauce. Serves 6.
NOTES: I only used 3 chicken breasts and most of the coating was gone. I'd measured out 4 c of corn flakes and then crushed them; I'm assuming the recipe really wanted 4 c of already crushed corn flakes.
Hubby has been craving fried chicken, so I decided on this rather than on cookies (which I always crave) or anything else I found recipes for. I've never had cornflake fried chicken ... so ... yeah. Hubby loved them and asked for more (and probably ate 2/3 of them by himself). Kiddo is flu-ish and didn't touch hers (she was feeling better earlier today but got sick again, ugh). I rather enjoyed them too.
I only give it 3 stars because I am too lazy to fry anything for anyone who doesn't live here. hahahaha.
*I'm exaggerating; I had a whole chicken roasting in the oven as well and the pan was apparently too small because it dripped all over the bottom of the oven and then smoked like mad. We didn't have to use the fire extinguisher, but I feel silly anyway since I was typing this post and hubby caught it. lol.
Peanut Butter Granola Squares
We love baked oatmeal and all things peanut butter in this house ... this is a wonderful mishmash of the two. Got it here.
Peanut Butter Granola Squares
Preheat oven to 325 degrees.
Ingredients:
4 1/2 cups old fashioned oats
1 cup whole wheat flour (or another kind of flour if you prefer)
1/3 cup ground flaxseed
1 tsp baking soda
1/4 tsp salt (optional)
1 cup butter*
1 tsp vanilla
1/2 cup honey
1/2 cup brown sugar
1 cup peanut butter (preferably organic PB with no sugar added)
Directions:
Combine oats through salt in a large bowl. Stir to combine.
Heat butter through peanut butter in a sauce pan until all are melted. Add melted mixture to the dry ingredients in the bowl. Stir to make sure oats are completely covered.
Spread the mixture into a 13 x 9 baking pan. Bake at 325 degrees for about 30 minutes. Let cool and cut into squares. Enjoy!
*****
Comments: I used 1/2 c butter (well, dairy free margarine) and 3/4 c applesauce, and added about 1/2 c craisins. They were done at about 27 minutes. I used regular white flour (because I'm a dork and my wheat flour has gone bad).
The pan lasted for more than 2 days as it's very filling and we all could only eat one at a time, and they're portable and healthy, triple score! I'm actually eating the last one right now (because I work nights and need something to get me through). Kiddo loved them for breakfast, and even ate the craisins. lol. Hubby loved them, too, grabbing one in the morning as soon as he got home from work. They are soft to begin with but if you forget to cover them, they harden up a bit. We did take a couple squares in baggies while we were out and those were softer as well.
I would give them 5 stars because even if I wouldn't take them to a dinner party, I would serve them to house guests for breakfast.
Peanut Butter Granola Squares
Preheat oven to 325 degrees.
Ingredients:
4 1/2 cups old fashioned oats
1 cup whole wheat flour (or another kind of flour if you prefer)
1/3 cup ground flaxseed
1 tsp baking soda
1/4 tsp salt (optional)
1 cup butter*
1 tsp vanilla
1/2 cup honey
1/2 cup brown sugar
1 cup peanut butter (preferably organic PB with no sugar added)
Directions:
Combine oats through salt in a large bowl. Stir to combine.
Heat butter through peanut butter in a sauce pan until all are melted. Add melted mixture to the dry ingredients in the bowl. Stir to make sure oats are completely covered.
Spread the mixture into a 13 x 9 baking pan. Bake at 325 degrees for about 30 minutes. Let cool and cut into squares. Enjoy!
*****
Comments: I used 1/2 c butter (well, dairy free margarine) and 3/4 c applesauce, and added about 1/2 c craisins. They were done at about 27 minutes. I used regular white flour (because I'm a dork and my wheat flour has gone bad).
The pan lasted for more than 2 days as it's very filling and we all could only eat one at a time, and they're portable and healthy, triple score! I'm actually eating the last one right now (because I work nights and need something to get me through). Kiddo loved them for breakfast, and even ate the craisins. lol. Hubby loved them, too, grabbing one in the morning as soon as he got home from work. They are soft to begin with but if you forget to cover them, they harden up a bit. We did take a couple squares in baggies while we were out and those were softer as well.
I would give them 5 stars because even if I wouldn't take them to a dinner party, I would serve them to house guests for breakfast.
Crock Pot Apple Pork Roast
Gives a slightly sweet hint to the pork. I've done something similar before, but had to do it this week because of the challenge! (from What's in your oven)
I used two medium sized roasts with bone in that I got on sale. The husband loves pork, and this way I'll have leftovers for a couple of other dinners this week.
Place roast(s) in bottom of crock pot. Pour about 1/2 c apple juice over the top and sprinkle liberally with sea salt (and pepper if desired, but I'm out and didn't). Cook on low heat 8 hours. The longer you cook pork roast, the more tender it gets, so you could even start it the night before and cook for 20 hours. Soooo good. About 1/2 hour before serving, slice two cooking apples (granny smith, jonathan, etc., NOT red delicious or gala) and place on top and around the roast. If the slices get in the juices, they turn into more of a fried apple consistency.
We served with baked potatoes and green beans.
I used two medium sized roasts with bone in that I got on sale. The husband loves pork, and this way I'll have leftovers for a couple of other dinners this week.
Place roast(s) in bottom of crock pot. Pour about 1/2 c apple juice over the top and sprinkle liberally with sea salt (and pepper if desired, but I'm out and didn't). Cook on low heat 8 hours. The longer you cook pork roast, the more tender it gets, so you could even start it the night before and cook for 20 hours. Soooo good. About 1/2 hour before serving, slice two cooking apples (granny smith, jonathan, etc., NOT red delicious or gala) and place on top and around the roast. If the slices get in the juices, they turn into more of a fried apple consistency.
We served with baked potatoes and green beans.
Peanut Butter Chocolate Chip Cookies
I got the recipe here. I chose this one because the first comment cracked me up. She rated them 5 stars.
These Stink! August 17, 2009 By Angela.Emily
"I am so mad that these are delicious! They are unbelievably Amazingly Bad! I got so many complements on these. That is why I'm not rating these five stars."
Reminded me of my sister, whom I'll call DisGrace. haha.
Ingredients:
* 1/2 cup (1 stick) butter, softened
* 1/2 cup chunky or smooth peanut butter
* 1/2 cup granulated sugar
* 1/2 cup brown sugar, firmly packed
* 1 egg
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup semisweet chocolate chips
Preparation:
Preheat oven to 375°.
Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy.
Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips.
Drop cookie dough by teaspoonfuls onto lightly greased baking sheets. Bake for 10-12 minutes at 375°.
*****
Per some of the other comments, I used about 2/3 c peanut butter and added vanilla. I also used an ice cream scoop and made giant cookies. It made 16.
We give this 5 stars -- soft, rich, yummy ... I could only eat one giant one!
Chocolate Biscotti
Got the recipe out of the parade magazine in the paper.
Chocolate Biscotti
2 c flour
1/2 c cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
6 Tbs unsalted butter, softened
1 c sugar
2 large eggs, lightly beaten
3/4 c dried cranberries
3/4 c mini chocolate chips
Sift together dry ingredients. Beat butter and sugar together until very smooth, then beat in the eggs. Mix in dry ingredients until blended. Fold in cranberries and chips.
Divide dough; put pieces on opposite sides of a parchment lined baking sheet. Shape each into a 12-inch-long, 1/2-inch-thick log. Bake at 350 for 25 minutes; cool 20 minutes.
Slice into 1/2 inch thick cookies. Stand them up on the baking sheet; bake for 15 minutes. Cool to room temperature.
Makes 48.
I'd give them 4 stars. Kiddo didn't like them but she doesn't like cranberries, but the husband liked them and they were good enough I gave some away. I haven't heard back yet from the recipients though.
Chocolate Biscotti
2 c flour
1/2 c cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
6 Tbs unsalted butter, softened
1 c sugar
2 large eggs, lightly beaten
3/4 c dried cranberries
3/4 c mini chocolate chips
Sift together dry ingredients. Beat butter and sugar together until very smooth, then beat in the eggs. Mix in dry ingredients until blended. Fold in cranberries and chips.
Divide dough; put pieces on opposite sides of a parchment lined baking sheet. Shape each into a 12-inch-long, 1/2-inch-thick log. Bake at 350 for 25 minutes; cool 20 minutes.
Slice into 1/2 inch thick cookies. Stand them up on the baking sheet; bake for 15 minutes. Cool to room temperature.
Makes 48.
I'd give them 4 stars. Kiddo didn't like them but she doesn't like cranberries, but the husband liked them and they were good enough I gave some away. I haven't heard back yet from the recipients though.
Cranberry Swirl Muffins
This is a two-part recipe. My mom always made cranberry relish for Thanksgiving. It's a gorgeous ruby color and isn't cooked, so it tastes very fresh, of cranberries and oranges. But we always had some left because the recipe makes about 2 cups, and people usually only used 1-2 Tbs with their turkey. So, one year, I bought relish instead of making it because I was short on time, and there was a recipe for muffins right next to the relish. Ta-da!
I've had to modify the relish a bit because mom used to put the whole orange through her food grinder, and my little food processor can't handle that.
Mom's Cranberry Relish
1 package fresh cranberries, rinsed and sorted
1 navel orange
scant 3/4 c sugar
In your food processor or food chopper, grind the cranberries until small-ish (the size should look like pickle relish). Put cranberries in a bowl. Zest the orange, then juice it, right on top of the cranberries. Add the sugar and mix well. Refrigerate and let sit for several hours before the meal.
Cranberry Swirl Muffins
1/2 c cranberry relish
1/4 c shortening, butter, or margarine
1/2 c sugar
1 egg
1-1/2 c flour
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla*
3/4 c milk (I used almond milk)
Preheat oven to 400. Grease or line 12 muffin cups. Cream shortening and sugar; add egg. Beat until fairly smooth. Add dry ingredients, vanilla, and milk and stir until just mixed. Fold in relish and swirl. Spoon into muffin cups and bake at 400 degrees for 20-22 minutes.
*I added the vanilla because I love it and it was the challenge ingredient. ha.
Five stars -- kiddo and baby loved them. The husband isn't home from work yet, but he'll eat them, too, and I'm taking a dozen to a family party later on. Yay!
Leftover Turkey Hash
I got the inspiration while watching Food Network. Guy Fieri made the most amazing looking/sounding turkey hash with leftovers, and I decided to give it a shot but change it up a little so my pregnant taste buds could handle it. Here is the original; I left out the jalapeno, used a milder onion and only a green pepper, and no salt or pepper. I also didn't make fried potatoes -- I served it over leftover dressing/stuffing and there was plenty of salt and pepper in that. And I made a lot less than his recipe because the kids are being stinkers and I knew I didn't want a ton of leftover hash.
2 Tbs olive oil
1 onion, diced
1/2 green bell pepper, diced (you can dice and freeze the other half to use later)
1 to 2 c diced, cooked turkey breast
2 roma tomatoes, diced
2 limes, sliced
leftover dressing or stuffing
In medium skillet over medium heat, saute onion and green pepper until desired doneness (I like mine sort of caramelized). Add turkey and heat through, use more or less turkey depending on your tastes. Reheat dressing or stuffing and place individual portions in the center of individual plates. Divide turkey hash evenly over top, then add tomatoes. Juice the limes over each plate and enjoy!
*This probably would serve 3-4 normal grownups, but my husband is a big eater, so he got quite a bit of it, and I couldn't finish my plate because I'm still in the icky phase of pregnancy. It was delish; I'm just limited to how much of anything I can eat. Five stars.
Saturday, February 7, 2009
Guy Fieri's Chicken and Avocado Egg Rolls
YUM. The recipe actually made 19 (because that's how many wraps I had) with a little filling left over.
On the episode, he dips the wraps in the egg wash (I used almond milk in it) before filling and wrapping. The instructions in the recipe are different. I did what he did on the show.
I also left out the peppers on purpose.
Killer. :P
They are all gone. Hubby ate most of them. Which I expected.
Baby ate some of the chicken and avocado (not in the roll), and gobbled it up. The avocado apparently didn't agree with him though ... we'll try that again when he's older.
The ones with the avocado were awesome and I made a few without, too. They tasted more like a traditional egg roll, totally yummy.
I'll probably make them again in a couple of months when we can afford another fried day. lol.
(copied the following recipe/directions/notes from what's in your oven)
Chicken avocado egg rolls by Guy Fieri of the Food Network. Oh my gosh, a little piece of deep-fried heaven ... I left out the red bell pepper and used yellow onion. Also used almond milk in the egg wash because we are dairy intolerant, and didn't use a dipping sauce. The other difference was in the rolling -- I watched the episode where he did these, and how he did it on there is different than in the recipe. He dipped the entire wrap before filling and rolling it, so you don't have to dip it once it's rolled.
Ingredients
* 2 tablespoons canola oil
* 1/2 cup finely minced red onion
* 1/4 cup finely minced red bell peppers
* 2 tablespoons minced ginger
* 1 tablespoon minced garlic
* 1/4 cup sliced bamboo shoots
* 1/4 cup finely chopped celery
* 2 cups chopped chicken breast
* 1/4 cup soy sauce
* 1 cup julienned green cabbage
* 1/2 cup shredded carrots
* 4 cups rice bran oil or canola oil
* 12 egg roll wrappers
* 2 avocados, sliced into 24 pieces
* 1 egg mixed with 1 tablespoon milk
* Jarred sweet chili sauce, for dipping
Directions
In a saute pan over high heat, add canola oil. Saute red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery, chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Cool mixture.
In large bowl combine cabbage, carrots and chicken mixture.
In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.
To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners over the mixture, making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash.
Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack.
On the episode, he dips the wraps in the egg wash (I used almond milk in it) before filling and wrapping. The instructions in the recipe are different. I did what he did on the show.
I also left out the peppers on purpose.
Killer. :P
They are all gone. Hubby ate most of them. Which I expected.
Baby ate some of the chicken and avocado (not in the roll), and gobbled it up. The avocado apparently didn't agree with him though ... we'll try that again when he's older.
The ones with the avocado were awesome and I made a few without, too. They tasted more like a traditional egg roll, totally yummy.
I'll probably make them again in a couple of months when we can afford another fried day. lol.
(copied the following recipe/directions/notes from what's in your oven)
Chicken avocado egg rolls by Guy Fieri of the Food Network. Oh my gosh, a little piece of deep-fried heaven ... I left out the red bell pepper and used yellow onion. Also used almond milk in the egg wash because we are dairy intolerant, and didn't use a dipping sauce. The other difference was in the rolling -- I watched the episode where he did these, and how he did it on there is different than in the recipe. He dipped the entire wrap before filling and rolling it, so you don't have to dip it once it's rolled.
Ingredients
* 2 tablespoons canola oil
* 1/2 cup finely minced red onion
* 1/4 cup finely minced red bell peppers
* 2 tablespoons minced ginger
* 1 tablespoon minced garlic
* 1/4 cup sliced bamboo shoots
* 1/4 cup finely chopped celery
* 2 cups chopped chicken breast
* 1/4 cup soy sauce
* 1 cup julienned green cabbage
* 1/2 cup shredded carrots
* 4 cups rice bran oil or canola oil
* 12 egg roll wrappers
* 2 avocados, sliced into 24 pieces
* 1 egg mixed with 1 tablespoon milk
* Jarred sweet chili sauce, for dipping
Directions
In a saute pan over high heat, add canola oil. Saute red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery, chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Cool mixture.
In large bowl combine cabbage, carrots and chicken mixture.
In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.
To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners over the mixture, making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash.
Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack.
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