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Tuesday, October 13, 2009

Coconut Cupcakes with 7 Minutes Frosting and Coconut Flakes

1 3/4 cup(s) all-purpose flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 cup(s) (packed) sweetened shredded coconut
6 ounce(s) (1 1/2 sticks) unsalted butter, softened
1 1/3 cup(s) sugar
2 large eggs
2 large egg whites
3/4 cup(s) unsweetened coconut milk
1 1/2 teaspoon(s) pure vanilla extract
Seven-Minute Frosting
1 1/3 cup(s) large-flake unsweetened coconut



Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients, including the sweetened coconut, in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Mix coconut milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with coconut-milk mixture and ending with dry ingredients. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
Once cupcakes are cool, mound Seven-Minute Frosting on tops. Sprinkle with unsweetened coconut. Serve immediately

Gingered Mollasses Cupcakes with Whipped Cream

3 cup(s) all-purpose flour
2 teaspoon(s) baking soda
1 teaspoon(s) salt
8 ounce(s) (2 sticks) unsalted butter, melted
1 1/2 cup(s) sugar
2/3 cup(s) unsulfured molasses
2 large eggs
1/3 cup(s) hot water
2 piece(s) (6-inch, 4 1/2-ounces each) fresh ginger, peeled and minced
2 cup(s) heavy cream, whipped to soft peaks



Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add molasses. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with hot water and ending with dry ingredients. Scrape sides of bowl. Stir minced ginger into batter. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Frost with whipped cream, and sprinkle with ground ginger. Serve immediately.

Boston Creme Pie Cupcakes

1 1/2 cup(s) all-purpose flour, plus more for tins
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 cup(s) whole milk
3 ounce(s) (6 tablespoons) unsalted butter, softened, plus more for tins
3 large eggs
1 cup(s) sugar
1 teaspoon(s) pure vanilla extract
Vanilla Cream



Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon Vanilla Cream on each cupcake bottom. Sandwich with top. Spoon Chocolate-Ganache Glaze over each, and serve immediately.

Peanut Butter Cupcakes with Peanut Butter Frosting and Jam

1 3/4 cup(s) all-purpose flour
3/4 tablespoon(s) baking powder
1/2 teaspoon(s) salt
1/4 teaspoon(s) baking soda
6 ounce(s) (1 1/2 sticks) unsalted butter, softened
1 1/3 cup(s) sugar
2/3 cup(s) natural, creamy peanut butter
3 large eggs
1/2 cup(s) sour cream
1/2 teaspoon(s) pure vanilla extract
Peanut Butter Frosting



Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add peanut butter and then add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Combine sour cream and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with sour-cream mixture and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Once cupcakes are cool, frost tops with Peanut Butter Frosting. Place a dollop of jam in center of frosting. Decorated cupcakes will keep, covered and refrigerated, for up to 2 days

Frosted Chocolate -Buttermilk Cupcakes

3/4 cup(s) all-purpose flour (spooned and leveled)
3/4 cup(s) sugar
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
6 tablespoon(s) unsweetened cocoa powder, preferably Dutch-process
3 tablespoon(s) unsalted butter, melted
6 tablespoon(s) buttermilk
1 large egg
1 large egg white
Light Cream-Cheese Icing



Preheat oven to 350 degrees. Line standard 12-cup muffin tin (or two 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
Scoop (or spoon) batter into prepared tin(s). Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
Use an offset spatula or butter knife to spread Light Cream-Cheese Icing over tops. Decorate as desired.

Mini Chocolate Cup Cakes With Multicolor Frosting

One-Bowl Chocolate Cupcakes
Basic Buttercream



Line mini-muffin tins with mini paper liners. Divide chocolate cupcake batter among muffin cups, filling each 2/3 full. Bake cupcakes until testers inserted into centers come out clean, about 10 minutes. Let cool in tins on wire racks.
Reserve 1 cup frosting in a bowl. Divide remaining frosting among several bowls. (If making 1 color, place remaining frosting in a large bowl.) Dab a rubber spatula against a tiny drop of gel-paste coloring, and mix into a bowl of frosting. Add more, drop by drop, to reach desired color. Repeat with remaining frosting. If frosting is too dark, mix in some reserved white frosting. Frost cupcakes with tinted buttercream.

Chocolate Chipes Cupcakes

3 1/4 cup(s) sifted cake flour (not self-rising)
1 1/2 tablespoon(s) baking powder
1/4 teaspoon(s) salt
7 ounce(s) (1 3/4 sticks) unsalted butter, softened
1 3/4 cup(s) sugar
1 cup(s) milk
2 tablespoon(s) milk, combined with above milk
1 tablespoon(s) pure vanilla extract
5 large egg whites, room temperature
2 cup(s) semisweet chocolate chips



Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl and set aside.
Cream butter and sugar with a mixer until light and fluffy. Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with milk mixture and ending with dry ingredients. Scrape sides of bowl.
Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean – about 22 minutes. Let cool in tins on wire racks. Frost with Chocolate Chip Frosting, and serve immediately.

Sunday, October 11, 2009

Watermelon and Goat Cheese Salad

The contrasting flavors and textures of crisp, sweet watermelon and creamy, tangy goat cheese are magical partners. Top with sliced grilled chicken to make it a meal.

Serves: 5
Preparation time: 20 minutes

3 tablespoons extra-virgin olive oil
3 tablespoons orange juice
1 tablespoon red-wine vinegar
1/4 teaspoon salt
Freshly ground pepper to taste
8 cups watercress, tough stems removed, or mixed salad greens (5 ounces)
4 cups diced seedless watermelon (about 3 pounds with the rind)
1/4 cup very thinly sliced red onion (1/4 small)
2 ounces goat cheese, crumbled
1/2 cup chopped hazelnuts (2 ounces), toasted

1. Whisk oil, orange juice, vinegar, salt and pepper in a large bowl until well combined. Add watercress, watermelon and red onion; toss to coat. Divide among 5 plates. Top with goat cheese and hazelnuts to serve.

Grilled Smokey Eggplant Salad

This Spanish-themed salad showcases the sweet smokiness of grilled eggplant. Like most grilled vegetables, eggplant can be served at room temperature or warm. If you find several varieties of eggplant – they come in myriad sizes and colors – this is the time to try them out. To experience the full flavor of this salad, use Spanish ingredients: mild-flavored, smooth sheep-milk Manchego cheese and smoky paprika. If you can’t find them, substitute Parmigiano-Reggiano and Hungarian paprika.

Serves: 6
Preparation time: 45 minutes

2 small eggplants (about 1 pound total)
3/4 teaspoon kosher salt, divided
Olive oil cooking spray
1/4 cup extra-virgin olive oil
1 tablespoon sherry vinegar
1 small plum tomato, diced
1 small clove garlic, chopped
1-1/2 teaspoons smoked paprika
3 cups mixed baby salad greens
2 ounces Manchego cheese, cut into thin curls with a vegetable peeler

1. Preheat grill to medium.

2. Cut stripes in each eggplant’s peel by running a vegetable peeler down the length of it and repeating at about 1-inch intervals. Slice the eggplants into rounds 1/3 to 1/2 inch thick. Lay them on a baking sheet and sprinkle lightly with 1/2 teaspoon salt. Let stand for about 5 minutes.

3. Blot the eggplant slices with paper towels and lightly coat both sides with olive oil spray. Grill the eggplant, flipping halfway through, until soft and caramelized on both sides, 9-11 minutes total.

4. Purée oil, vinegar, tomato, garlic, paprika and the remaining 1/4 teaspoon salt in a blender until well combined.

5. Toss salad greens with half the vinaigrette in a medium bowl. Arrange the eggplant slices on 6 salad plates. Drizzle with the remaining vinaigrette. Place the salad greens over and between the eggplant slices, then scatter the cheese curls on top of each salad. Serve warm or at room temperature.

Thai Beef Salad

1 pound sirloin steak, trimmed of visible fat
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon freshly ground pepper
2 scallions, cut into 1-inch pieces
Zest of 1 lime
3 tablespoons lime juice
1-1/2 tablespoons fish sauce
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
4 cups torn frisée or curly endive
2 cups torn red leaf lettuce
2 tablespoons chopped fresh mint
2 tablespoons untoasted sesame oil or canola oil

1. Position rack in upper third of oven; preheat broiler. Rub steak all over with soy sauce and black pepper. Place on a baking sheet; broil, turning once, 14-16 minutes for medium-rare to medium, respectively. Let rest on a cutting board for 5 minutes.

2. Meanwhile, mix scallions, lime zest and juice, fish sauce, sugar and crushed red pepper in a shallow dish. Slice the steak into thin strips against the grain and cut each strip into bite-size pieces. Add the steak to the marinade, along with any accumulated juices; toss well, cover, and refrigerate overnight.

3. Place frisée (or endive), lettuce and mint in a salad bowl. Add the steak and marinade, drizzle with oil, gently toss, and serve.


Chille Crusted Scallop with Cucumber Salad

A refreshing salad of cucumbers and roasted cashews makes a nice contrast to these smoky scallops. You can make the salad and scallop skewers up to eight hours ahead; cover separately and store in the refrigerator until you're ready to grill. Request "dry" sea scallops, which have not been treated with sodium tripolyphosphate (STP). They are more flavorful and will brown properly.

Serves: 4
Preparation time: 40 minutes

For the salad:
2 medium cucumbers
1/2 cup salted roasted cashews, coarsely chopped (2 ounces)
2 scallions (white and light green parts), thinly sliced
2 teaspoons lemon juice
1/4 cup extra-virgin olive oil
1/4 cup coarsely chopped flat-leaf parsley
1/8 teaspoon salt

For the scallops:
1 teaspoon cumin seeds
2 tablespoons minced seeded serrano chile
1 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt
1 to 1-1/4 pounds dry sea scallops, tough muscle removed

1. To prepare salad: Peel and seed cucumbers; quarter lengthwise and slice 1/4 inch thick. Combine the cucumbers, cashews, scallions, lemon juice, oil, parsley and salt in a large bowl.

2. To prepare scallops: Toast cumin seeds in a small skillet over medium heat until fragrant, about 1 minute. Transfer to a cutting board and let cool, then coarsely chop. Combine the cumin seeds, chile, pepper and salt in a small bowl. Rinse scallops, pat dry and rub with the spice mixture. Thread the scallops onto four 12-inch skewers.

3. Preheat grill to medium-high. Oil the grill rack. Grill the scallops until cooked through, about 4 minutes per side. Carefully remove the scallops from the skewers. Serve warm with the cucumber salad.


3 T's-Tomato,Tuna and Tarragon Salad

Tomatoes and tuna were meant for each other, and fresh tarragon seals the deal. Soaking the onion in cold water tames the heat and sweetens its taste.

Serves: 4
Preparation: 30 minutes

1/2 cup diced red onion
1/3 cup light mayonnaise
1/4 teaspoon kosher salt, or to taste
Freshly ground pepper to taste
2 6-ounce cans chunk light tuna in olive oil, drained
2 stalks celery, thinly sliced (about 1 cup)
1/4 cup packed coarsely chopped fresh tarragon leaves
8 cups torn lettuce or mixed greens
1 pound small ripe tomatoes, cut into wedges
1 lemon, cut into 8 wedges

1. Place onion in a small bowl and cover with cold water. Refrigerate for 20 minutes. Drain.

2. Whisk mayonnaise, salt and pepper in a medium bowl. Add tuna, celery, tarragon and the drained onion; stir to combine. Serve on a bed of lettuce (or mixed greens) with tomato and lemon wedges.

Broccoli Salad with Creamy Feta Dressing

Finely chopped raw broccoli is tender and mild – here it's tossed with a creamy dressing, meaty chickpeas and sweet bell pepper. This dish can be covered and refrigerated for up to one day.

Serves: 4
Preparation time: 20 minutes

1/3 cup crumbled feta cheese
1/4 cup nonfat plain yogurt
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon freshly ground pepper
8 ounces broccoli crowns, trimmed and finely chopped (about 3 cups)
7-ounce can chickpeas, rinsed
1/2 cup chopped red bell pepper

1. Whisk feta, yogurt, lemon juice, garlic and pepper in a medium bowl until combined.

2. Add broccoli, chickpeas and bell pepper; toss to coat. Serve at room temperature or chilled.

Taco Salad

1/2 cup prepared salsa
1/4 cup reduced-fat sour cream
1 teaspoon canola oil
1 medium onion, chopped
3 cloves garlic, minced
1 pound 93% lean ground turkey
2 large plum tomatoes, diced
14-ounce can kidney beans, rinsed
2 teaspoons cumin
2 teaspoons chili powder
1/4 cup chopped fresh cilantro
8 cups shredded romaine lettuce
1/2 cup shredded sharp Cheddar cheese

1. Combine salsa and sour cream in a large bowl.

2. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 2 minutes. Add turkey and cook, stirring often and crumbling with a wooden spoon, until cooked through, about 5 minutes. Add tomatoes, beans, cumin and chili powder; cook, stirring, until the tomatoes begin to break down, 2-3 minutes. Remove from the heat, stir in cilantro and 1/4 cup of the salsa mixture.

3. Add lettuce to the remaining salsa mixture in the bowl; toss to coat. To serve, divide the lettuce among 4 plates, top with the turkey mixture and sprinkle with cheese.

Friday, September 18, 2009

Jambalaya Shrimp

1 pound fresh or frozen peeled and deveined shrimp
1/2 cup chopped onion (1 medium)
1/3 cup chopped celery
1/4 cup chopped green sweet pepper
2 cloves garlic, minced
2 tablespoons cooking oil
2 cups chicken broth
1 14-1/2-ounce can diced tomatoes, undrained
8 ounces andouille or kielbasa sausage, halved lengthwise and cut into 1/2-inch slices
3/4 cup uncooked long grain rice
1 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 bay leaf
1 cup cubed cooked ham

1. Thaw shrimp, if frozen. Set shrimp aside. In a 12-inch skillet cook onion, celery, sweet pepper, and garlic in hot oil until tender. Stir in chicken broth, undrained tomatoes, sausage, rice, thyme, basil, black pepper, red pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in shrimp. Return to boiling. Simmer, covered, about 5 minutes more or until shrimp turn opaque and rice is tender. Stir in ham; heat through. Discard bay leaf.

2. Makes 6 servings (7 cups)

Catfish's Po Boys

1 to 1-1/4 lb. catfish fillets
1/2 cup fine dry bread crumbs
2 Tbsp. olive oil
4 hoagie buns, split and toasted
2 medium red and/or yellow sweet peppers, cored and sliced in rings
4 oz. Monterey Jack cheese with jalapeno peppers, shredded (1 cup)
1 cup purchased deli coleslaw
Bottled hot pepper sauce (optional)
Small hot peppers (optional)

1. Cut catfish in 3-inch pieces. Season lightly with salt and pepper. Coat with breadcrumbs. In 12-inch skillet cook catfish in hot oil 6 to 8 minutes, turning once, until golden and fish flakes easily when tested with a fork.

2. Divide catfish among buns. Top with sweet pepper rings, cheese, and coleslaw. Add catfish to the bottom of each bun and top with sweet pepper rings, cheese and coleslaw. Pass pepper sauce; serve with hot peppers. Makes 4 servings.

Monday, September 14, 2009

Focaccia Reubens

U.S. Metric Conversion chart

1 1/2-pound green cabbage, thinly sliced 4 cups
2 tablespoon(s) cider vinegar
1 tablespoon(s) sugar
1/2 teaspoon(s) kosher salt
4 4-by-6-inch pieces of focaccia, split
1/4 cup(s) ketchup
1/4 cup(s) mayonnaise
8 1/4-inch-thick slices of Gruyère cheese, 4 ounces
1/2 pound(s) thinly sliced corned beef
2 tablespoon(s) unsalted butter, softened


In a large bowl, toss the cabbage with the vinegar, sugar, and salt. Let stand at room temperature, tossing occasionally, until softened, about 30 minutes.
Heat a panini press or griddle. Arrange the focaccia on a work surface, cut sides up. In a small bowl, combine the ketchup with the mayonnaise. Spread the dressing on the bottom halves of the focaccia. Set a slice of Gruyère on the dressing. Top with the corned beef, pickled cabbage, and the remaining slices of Gruyère. Close the sandwiches and spread the outsides of the focaccia with the softened butter.
Add the sandwiches to the press and cook over moderate heat until the cheese has melted and the focaccia is crisp and golden, about 6 minutes. Cut each sandwich in half and serve right away.

Sesame Crusted Salmon

U.S. Metric Conversion chart

1/4 cup(s) soy sauce
2 tablespoon(s) dry sherry
1/2 cup(s) canned low-sodium chicken broth or homemade stock
1/2 teaspoon(s) sugar
1 1/2 teaspoon(s) grated fresh ginger
1 clove garlic, minced
2 tablespoon(s) plus 2 teaspoons cornstarch
3 tablespoon(s) water
1 egg white
2 pound(s) center-cut salmon fillet, cut into 4 pieces
1/4 cup(s) sesame seeds
1/4 cup(s) cooking oil


In a small bowl, combine the soy sauce, sherry, chicken broth, sugar, ginger and garlic. In another small bowl, stir together the 2 teaspoons cornstarch and the water.
Whisk together the egg white and the 2 tablespoons cornstarch. Brush the skinless side of the salmon with the egg-white mixture and then dip it into the sesame seeds to coat.
In a large nonstick frying pan, heat the oil over moderately high heat. Put the salmon in the pan, sesame-seed side down, and cook until golden brown, about 5 minutes. Turn and cook until just done, about 3 minutes longer for a 1-inch-thick fillet. Remove.
Pour any oil from the pan. Add the soy-sauce mixture. Simmer for 2 minutes, stirring. Whisk in the cornstarch-and-water mixture and cook, stirring, until thickened, about 1 minute longer. Serve the salmon with the sauce poured around it.
Fish Alternatives: Tuna steaks would be perfect with the sesame-seed crust and the sauce. You can also use salmon steaks instead of fillets.
Wine Recommendation: Salmon is generally best with a light red or a substantial white. Pinot noir is the usual red suggested. With the Asian ingredients here, a white such as a pinot gris from Oregon or Alsace in France will make a delicious pairing.

Soy Ginger Chicken

U.S. Metric Conversion chart

1/3 cup(s) soy sauce
2 tablespoon(s) dark-brown sugar
5 clove(s) garlic, thinly sliced
2/3 cup(s) fresh cilantro, chopped, plus sprigs for garnish
1 piece(s) (about 2 inches long) fresh ginger, peeled and cut into thin strips
5 scallions, thinly sliced on the diagonal (1 cup packed)
1 tablespoon(s) balsamic vinegar
1 teaspoon(s) ground coriander
1/2 teaspoon(s) ground pepper
4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
2 ml carrots, thinly sliced crosswise
1 tablespoon(s) cornstarch
Cooked white rice, (for serving)


In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.
In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.

PB Banana Pudding


1 pint half and half
1 (5 1/8-ounce) box vanilla instant pudding mix
1/2 teaspoon vanilla extract
2 tablespoons creamy peanut butter
4 large Bakery peanut butter cookies
1 large zip-top bag
2 bananas
pressurized whipped cream (optional)

1. Blend half and half, pudding mix and vanilla, in medium bowl, with electric mixer on low. Blend on medium-high 2 more minutes. Add peanut butter and blend on medium-high 1 minute. Place mixture in freezer for 5 minutes to chill.
2. Place cookies in zip-top bag. Break cookies using fingers, then crush coarsely with meat mallet or rolling pin. Place half of crumbs in bottom of serving dish.
3. Cut (peeled) bananas into 1/4-inch slices; stir gently into pudding. Spoon mixture carefully into serving dish; sprinkle with remaining crumbs. Chill until ready to serve.
4. Top with whipped cream and serve.

Salsa Dog Burritos


4 dinner-size beef franks
4 (10-inch) flour tortillas
1/2 cup refried beans (optional)
1 cup shredded Cheddar and Monterey Jack cheese
1/2 cup shredded lettuce
1/2 cup thick and chunky mild salsa

1. Preheat 2-sided tabletop grill. Slice franks in half lengthwise; place on grill. Close lid and grill 3-4 minutes until hot. (Or 6-8 minutes, turning occasionally, on regular grill.)
2. Spread beans down center of each tortilla. Add remaining ingredients and top with franks. Fold bottom of tortillas up about 1 inch and then roll up. Serve.

Chicken Club Wrap

1 large zip-top bag
2 (8-ounce) frozen boneless, skinless chicken breasts, thawed
1/2 cup ranch salad dressing, divided
1 tablespoon roasted garlic
cooking spray
8 slices fully cooked bacon
4 (10-inch) flour tortillas
1/2 cup shredded Cheddar and Monterey Jack cheese
1/2 cup shredded lettuce
1/2 cup pre-diced fresh tomatoes

1. Preheat 2-sided tabletop grill. Combine, in zip-top bag, chicken, 1/4 cup dressing and garlic. Wash hands. Seal bag and knead to coat chicken. Let sit 10 minutes to marinate.
2. Coat both sides of grill with cooking spray; use tongs to add chicken. Close lid and grill 3-4 minutes. (Or 6-8 minutes, turning once, on regular grill.) Place bacon on top of cutlets; grill 1-2 more minutes to heat.
3. Set bacon aside. Cut chicken into strips. Fill center of each tortilla with cheese, lettuce, tomatoes, chicken and bacon. Top with remaining dressing. Fold bottom of tortillas up about 1 inch and then roll up. Serve.
Note: Make this in less than ten minutes by using pre-cooked chicken strips. No marinating, cooking or slicing needed!

Chicken Confetti Spaghetti With Southern Green Beans

8 ounces spaghetti pasta
2 tablespoons unsalted butter
12 ounces cooked, diced chicken
1 (4-ounce) jar diced pimentos (drained)
8 ounces trinity mix (fresh diced onions, bell peppers, celery)
1 (10.5-ounce) can condensed cream of mushroom soup
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 (14-ounce) can reduced-sodium chicken broth
1 1/4 cups shredded sharp Cheddar cheese
1 cup panko (Japanese bread crumbs)


Preheat oven to 425°F. Fill large saucepan half full of water. Cover and bring to a boil on high for pasta. Break pasta into 2-inch-long pieces and stir into boiling water; boil 5 minutes, stirring occasionally, or until partially tender.
Meanwhile, cut butter into small pieces while placing in medium bowl; set aside to soften. Combine in microwave-safe bowl: chicken, pimentos, trinity mix, soup, salt, pepper, and broth until well blended. Cover and microwave on HIGH 2–3 minutes or until mixture is hot and vegetables begin to soften.
Drain pasta and stir into vegetable mixture. Transfer mixture evenly into 2-quart baking dish. Stir cheese and bread crumbs into butter. Mix with fingertips until blended and crumbly; spread evenly over chicken mixture. Bake 15–20 minutes or until golden and bubbly around edges. Let stand 5 minutes before serving. (Makes 6 servings.)

Chicken Corn Casserole


cooking spray
2 1/2 cups cooked, diced chicken (chilled or frozen)
1 (11-oz) can Southwestern- or Mexican-style corn (undrained)
1 (10-oz) can mild diced tomatoes and green chiles (undrained)
1/2 cup corn muffin mix
1/4 cup light sour cream
1/4 cup light mayonnaise
1/4 cup shredded reduced-fat sharp Cheddar cheese


Preheat oven to 425°F. Coat 2-quart baking dish with cooking spray.
Combine all ingredients (except cheese) in medium bowl. Transfer mixture to baking dish. Bake 15 minutes.
Remove from oven, sprinkle cheese over top; bake 5 more minutes or until cheese melts. For best results, let stand 5 minutes before serving.

Pistachio Parfaits


1 (3.4-oz) box instant pistachio pudding mix
2 cups reduced-fat milk
12 chocolate stick cookies
large zip-top bag
1 cup frozen non-dairy whipped topping (divided)


Place pudding mix and milk in medium bowl. Whisk 2 minutes; let stand 5 minutes to thicken.
Place 8 of the cookies into zip-top bag. Press gently with fingertips to crush cookies into crumbs. Reserve 1 tablespoon of the crumbs for garnish. Divide remaining crumbs evenly into four parfait (or dessert) dishes.
Layer the whipped topping and pudding into each dish, beginning and ending with whipped topping. Sprinkle the reserved cookies evenly over each parfait. Place one whole cookie into each parfait. Serve.

Monday, June 22, 2009

Grilled Florentine Beef Steak

2 T-bone steaks, 1 1/2 inches thick (about 4 pounds in all)
1 tablespoon(s) olive oil
2 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground black pepper
Lemon wedges, for serving


Light the grill. Rub the steaks with the oil and sprinkle with the salt and pepper.
Grill the steaks over high heat for 6 minutes. Turn and cook until done to your taste, about 6 minutes longer for rare. Serve with lemon wedges.
Steak Choice: If you like, use porterhouse steaks instead of T-bones. Both of these bone-in steaks come from the short loin section of the animal. The bone separates the steak into strip loin and tenderloin sections. The strip loin has more flavor and the tenderloin is tenderer. Porterhouse steaks have more tenderloin and T-bones have a larger strip loin section. Choose according to your preference.
Wine Recommendation: There's nothing like a great steak to showcase a special, and if possible older, Barolo or Barbaresco. Made from the nebbiolo grape, these wines develop fabulously complex dried cherry, eucalyptus, floral and truffle flavors along with a silky texture. Both have power to spare, but Barbaresco is more elegant.

Grilled Beef Tenderloin with Red Miso Glaze

1/4 cup(s) plus 2 tablespoons vegetable oil
4 clove(s) garlic, thinly sliced
1/4 cup(s) low-sodium soy sauce
2 tablespoon(s) red miso paste
1 teaspoon(s) Asian sesame oil
1 pinch(s) sugar
1 pinch(s) salt
1 1/4 pound(s) beef tenderloin, sliced 1/4 inch thick


Preheat a grill. In a saucepan, heat the vegetable oil. Add the garlic and cook over low heat until crisp, stirring, about 3 minutes. Using a slotted spoon, transfer the garlic to a blender; reserve the garlic oil for another use. Add the soy sauce, miso, sesame oil, sugar, and salt to the blender and puree.
Thread the meat on skewers. Lightly brush the meat with some of the miso glaze. Grill over high heat for 1 minute. Brush with the miso glaze a second time and grill, turning, until charred, about 2 minutes; serve.

Aromatic Thai's Spice Beef Tenderloin

1/4 cup(s) plus 2 tablespoons vegetable oil
4 clove(s) garlic, thinly sliced
4 8-ounce beef tenderloin steaks, about 1 1/2 inches thick
2 shallots, thinly sliced
8 (1-inch ) rosemary sprigs
10 thyme sprigs
7 kaffir lime leaves, chopped
6 1-inch strips of orange zest
2 tablespoon(s) Asian fish sauce
1/3 cup(s) low-sodium soy sauce
10 dried Thai chiles, coarsely chopped
1 tablespoon(s) unsalted butter
1 tablespoon(s) extra-virgin olive oil



In a small saucepan, heat the vegetable oil. Add the garlic and cook over low heat until pale golden and crisp, stirring constantly, about 3 minutes. Drain the garlic chips on paper towels and reserve the oil; let both cool to room temperature.
Using a sharp paring knife, make 1-inch slits all over the tenderloin steaks. Stuff the slits with the garlic chips.
Fill a large, sturdy, resealable plastic freezer bag with the shallots, rosemary, thyme, lime leaves, orange zest, fish sauce, soy sauce, dried chiles, and the reserved garlic oil. Add the steaks and seal, turning to coat the meat with the marinade. Let stand at room temperature for 2 hours.
Bring a large pot of water barely to a simmer; the water should register 135° on a candy or instant-read thermometer. Discard most of the marinade and reseal the plastic bag, pressing out any air. Add the bag to the water and cover with a rack or plate to keep it submerged. Cook the meat in the bag at 135° for 45 minutes, adjusting the heat as necessary to maintain the temperature. Remove the bag from the water. Transfer the steaks to a plate; scrape off the marinade.
In a skillet, melt the butter in the olive oil and heat until nearly smoking. Add the steaks and cook over high heat, turning once, until browned and an instant-read thermometer inserted in the thickest part of the steaks registers 130° for medium-rare, 6 minutes. Serve right away.

Friday, June 5, 2009

Cajun Shrimp with Remoulade Sauce

U.S. Metric Conversion chart

Rémoulade Sauce:

1/2 cup(s) light mayonnaise
2 tablespoon(s) ketchup
2 tablespoon(s) minced celery
1 tablespoon(s) grainy Dijon mustard
1 tablespoon(s) minced fresh parsley leaves
2 teaspoon(s) fresh lemon juice
1/2 teaspoon(s) Cajun seasoning, (see tip below)
1 green onion, minced
Cajun Shrimp:

1 tablespoon(s) Cajun seasoning, (see tip below)
1 tablespoon(s) olive oil
2 teaspoon(s) grated fresh lemon peel
1 1/4 pound(s) large shrimp, shelled and deveined, with tail part of shell left on if you like
Green-onion and lemon-peel slivers, for garnish
Lemon wedges, (optional)



Prepare Rémoulade Sauce: In small bowl, mix all sauce ingredients. Cover and refrigerate up to 3 days if not serving right away. Makes about 1 cup.
Prepare Cajun Shrimp: In medium bowl, mix Cajun seasoning, oil, and lemon peel. Add shrimp to spice mixture and toss until evenly coated.
Place shrimp on hot grill rack (or hot flat grill topper) over medium-high heat and cook 3 to 4 minutes or just until shrimp are opaque throughout, turning shrimp over once.
Transfer shrimp to platter; garnish with green onion and lemon peel. Serve shrimp with lemon wedges if you like and Rémoulade Sauce.

Chinese Five Spiced Grilled Chicken

1/4 cup(s) dry sherry
1 tablespoon(s) Asian sesame oil
1 teaspoon(s) Chinese five-spice powder
1/4 teaspoon(s) ground red pepper , cayenne
1 (about 3 1/2 pounds) cut-up (8 pieces) chicken , skin removed from all but wings if you like
1/3 cup(s) hoisin sauce
1 tablespoon(s) soy sauce
1 teaspoon(s) sesame seeds


In large bowl, stir sherry, sesame oil, five-spice powder, and ground red pepper.
Add chicken to spice mixture and toss until evenly coated. Cover bowl and let stand 15 minutes at room temperature, turning chicken occasionally.
Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
Place chicken on hot grill rack. Cover grill and cook chicken 20 to 25 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife, turning pieces over once and removing pieces to platter as they are done.
In small bowl, mix hoisin sauce and soy sauce. Brush hoisin-sauce mixture all over chicken and return to grill. Cook 4 to 5 minutes longer or until glazed, turning once. Place chicken on same platter; sprinkle with sesame seeds.

Kansas City Ribs

U.S. Metric Conversion chart


3 rack(s) (about 1 pound each) pork baby back ribs
1 onion, cut into quarters
1 orange, cut into quarters
1 tablespoon(s) whole black peppercorns
1 tablespoon(s) whole coriander seeds
Barbeque Sauce

3 tablespoon(s) margarine or butter
1 medium onion, chopped
4 clove(s) garlic, finely chopped
1 can(s) (15 ounces) tomato sauce
1/4 cup(s) cider vinegar
1/4 cup(s) packed brown sugar
1 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper



Prepare ribs: In 8-quart saucepot, place ribs, onion, orange, peppercorns, coriander, and enough water to cover; heat to boiling over high heat.
Reduce heat to low; partially cover and cook 50 minutes to 1 hour or until ribs are fork-tender.
Transfer ribs to platter. If not serving right away, cover and refrigerate until ready to serve.
Meanwhile prepare Barbecue Sauce: In 2-quart saucepan, heat margarine over medium heat until melted. Add onion and garlic and cook 8 minutes or until softened, stirring occasionally.
Add tomato sauce, vinegar, sugar, salt, and pepper; heat to boiling over high heat.
Reduce heat to low; simmer 40 minutes or until thickened, stirring occasionally. Makes about 2 2/3 cups.
Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
Place ribs on hot grill rack. Cover grill and cook ribs 8 to 10 minutes or until browned, turning over once. Brush ribs with some sauce and cook 5 to 10 minutes longer, brushing with remaining sauce and turning frequently.
To serve, cut racks into 1-rib portions and arrange on platter.

Sunday, May 17, 2009

Captiva Shrimp & Chicken Salad

4 ounce(s) boneless, skinless chicken breast, trimmed of fat
1/2 small mango, diced (see Tip), divided
3/4 teaspoon(s) freshly grated lime zest
1 tablespoon(s) lime juice
1 1/2 teaspoon(s) extra-virgin olive oil
1 1/2 teaspoon(s) dark rum
3 dash(es) hot sauce, to taste
3/4 teaspoon(s) chopped fresh mint, or 1/4 teaspoon dried
1 garlic, peeled
1/4 teaspoon(s) salt
2 cup(s) fresh spinach, trimmed and cut into 1/2-inch strips
4 ounce(s) cooked, peeled shrimp, (31-35 per pound)


Place chicken in a small skillet or saucepan and add enough water to cover; bring to a boil over high heat. Cover, reduce to low and simmer gently until cooked through and no longer pink in the middle, about 10 to 12 minutes. Transfer to a cutting board and use two forks to shred into bite-size pieces. Chill in a medium bowl in the refrigerator while preparing the rest of the salad.
Place 2 tablespoons mango, lime zest and juice, oil, rum, hot sauce, mint, garlic and salt in a blender or food processor; process until smooth.
Add spinach, shrimp and the remaining mango to the cooked chicken. Add the dressing and toss gently to combine.
Tip: To dice a mango: 1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. 2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. 4. Cut the fruit into the desired shape.

Linguine with Escarole & Shrimp

8 ounce(s) whole-wheat linguine
4 teaspoon(s) extra-virgin olive oil, divided
1 pound(s) peeled and deveined raw shrimp, (16-20 per pound)
3/4 teaspoon(s) salt, divided
1/4 teaspoon(s) freshly ground pepper, plus more to taste
2 tablespoon(s) minced garlic
1/2 cup(s) white wine
1 pint(s) grape or cherry tomatoes, halved
16 cup(s) thinly sliced escarole, (2-3 heads) or chard leaves
1/4 cup(s) clam juice, or water (see Shopping Tip)
1 teaspoon(s) cornstarch
1 tablespoon(s) lemon juice
6 lemon wedges, for garnish



Bring a large pot of water to a boil. Cook linguine until just tender, 8 to 10 minutes or according to package directions.
Meanwhile, heat 3 teaspoons oil in a large skillet over medium heat. Add shrimp, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until pink and curled, 3 to 4 minutes. Transfer to a plate.
Add garlic and the remaining 1 teaspoon oil to the pan and cook, stirring, until fragrant, about 15 seconds. Add wine and cook until reduced by half, 2 to 3 minutes. Stir in tomatoes. Add escarole (or chard) in handfuls, stirring until it wilts before adding more; cook, stirring occasionally, until the greens are tender, 5 to 6 minutes. Whisk clam juice (or water) and cornstarch in a small bowl then add to the pan; simmer until slightly thickened, about 2 minutes. Return the shrimp and any accumulated juices to the pan, add lemon juice, the remaining 1/2 teaspoon salt and pepper and cook until heated through, about 1 minute.
Drain the linguine and return it to the pot. Add the sauce; toss to coat. Serve with lemon wedges.
Shopping Tip: Some bottled clam juices are very high in sodium, so salt the recipe accordingly. We like the Bar Harbor brand (120 mg sodium per 2-ounce serving). Look for it with the canned fish or in the seafood department of your supermarket.

Wednesday, May 13, 2009

BBQ Chicken Tacos

2 cup(s) shredded skinless rotisserie chicken meat
1/3 cup(s) barbecue sauce
1 1/2 cup(s) fresh corn kernels (1/2 cup per ear)
2 plum tomatoes, chopped
1 tablespoon(s) fresh lime juice
8 (6-inch) flour tortillas
3 cup(s) thinly sliced iceberg lettuce
1/2 cup(s) reduced-fat sour cream


In large bowl, stir together chicken, barbecue sauce, corn, tomatoes, and lime juice.
Just before serving tacos, place stack of tortillas between paper towels on microwave-safe plate; heat in microwave on High 10 to 15 seconds to warm.
To serve, divide lettuce and chicken mixture among tortillas; fold over to eat out of hand. Serve each with a dollop of sour cream.

Cheesy Chicken Quesadilla

Fat-free cooking spray
1 low-fat whole wheat tortilla (8.5 inches)
1/4 cup(s) low-fat Cheddar cheese
3 ounce(s) cooked all-white chicken meat, shredded
3 tablespoon(s) salsa
1 tablespoon(s) bacon bits
3 tablespoon(s) reduced-fat sour cream


Spray frying pan with cooking spray and set over medium heat. Add tortilla.
Sprinkle cheese on tortilla.
Add chicken, salsa and bacon bits. After cheese has melted, fold in half and let outside get crispy.
Remove from pan and cut into quarters. Serve with sour cream on the side.

Soft Sugar Cookies

1 cup(s) shortening
2 large eggs
1/2 teaspoon(s) salt
2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1 1/2 cup(s) sugar
1/2 teaspoon(s) nutmeg
1 teaspoon(s) vanilla
1 cup(s) sour milk, 1 C. milk w\1 tsp vinegar let set 1 min
3 1/2 cup(s) flour


Cream shortening and sugar. Add the eggs, vanilla and nutmeg. Mix all dry ingredients with flour and sift twice. Add alternately with milk to creamed mixture. Drop by spoonful on greased cookie sheet. Bake at 350 degrees for 10-12 minutes.
Cream shortening and sugar. Mix all dry ingredients with flour and sift twice. Add alternately with milk to creamed mixture. Drop by spoonful on greased cookie sheet. Bake at 350 degrees for 10-12 minutes.
Cream shortening and sugar. Add alternately with milk to creamed mixture. Drop by spoonful on greased cookie sheet. Bake at 350 degrees for 10-12 minutes.
Cream shortening and sugar. Drop by spoonful on greased cookie sheet. Bake at 350 degrees for 10-12 minutes.
Drop by spoonful on greased cookie sheet. Bake at 350 degrees for 10-12 minutes.

Chocolate Chips Brownies

2 cup(s) sugar
1 2/3 cup(s) self- rising flour, sifted
5 tablespoon(s) cocoa, good brand is better
1 1/4 cup(s) butter, metled, cooled
4 large eggs, whole
1 teaspoon(s) pure vanilla


Set oven to 375 degrees.
Get all ingredients together and at room tempeture. Mix flour, sugar and cocoa together. Stir to combine.
Add butter and stir well. Mixture will be thick.
Add eggs and vanilla and eggs and stir well, making sure there are no lumps.
Bake spray a 9x13 metal cake pan with Baker's Joy or oil and flour. Spread batter evenly and bake. Sometimes I like to add 1 cup white chocolate chips, but any that you like will work.

Kahlua Chocolate Cake

1 box(es) Devils Food Cake mix, Duncan Hines works best
1 box(es) small box vanilla Cook & Serve pudding, Do not use instant pudding!!
1 container(s) 16 oz sour cream, Breakstones is best
1/2 cup(s) Kahlua liquor
1/4 cup(s) vegetable oil
2 whole(s) eggs
1 cup(s) semi-sweet chocolate chips


Preheat oven to 350 degrees. Spray a Bundt cake pan with Bakers Joy and set aside. Mix cake mix, pudding mix, sour cream, Kahlua, oil and eggs in large bowl and beat two minutes on medium setting. Batter will be stiff. Stir in chocolate chips with stir setting, then pour into Bundt pan. Bake for 50 minutes at 350 degrees.

Tuesday, May 12, 2009

Lime Jalapeno Chicken

1/4 cup(s) (2 limes) lime juice
2 tablespoon(s) canola oil
1 tablespoon(s) white vinegar
1 teaspoon(s) ground cumin
1/4 teaspoon(s) salt
1 jalapeño, sliced
1 pound(s) boneless, skinless chicken breasts, trimmed of fat, tenders removed



Whisk lime juice, oil, vinegar, cumin, and salt in a small bowl. Stir in jalapeño. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.
Preheat grill to high heat. Oil the grill rack (see Tips & Techniques). Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Let cool slightly; thinly slice crosswise. Serve warm or chilled.

Tips & Techniques

To oil a grill: Oil a folded paper towel, hold it with tongs, and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

Make-ahead Tip: Marinate chicken in the refrigerator for up to 1 day and/or refrigerate cooked chicken for up to 1 day. Slice just before serving.

Shredded Turkey and Pinto Bean Burritos

1 tablespoon(s) canola oil
1 medium onion, halved and sliced
2 clove(s) garlic, minced
1 tablespoon(s) ground cumin
1 teaspoon(s) chile powder
1 can(s) diced tomatoes with green chiles
2 tablespoon(s) lime juice
4 cup(s) shredded cooked turkey or chicken
1 can(s) pinto beans, rinsed
6 10-inch whole-wheat flour tortillas or wraps, warmed
3/4 dash(es) grated Monterey or pepper Jack cheese
2 cup(s) shredded green cabbage



Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 2 minutes. Stir in garlic, cumin and chile powder and cook for 30 seconds. Add tomatoes and lime juice; bring to a boil. Reduce heat to a simmer and cook until the onions are very soft, 16 to 20 minutes. Stir in turkey (or chicken) and beans and continue cooking until the mixture is heated through, 3 to 5 minutes more. Divide the turkey-bean mixture among tortillas (or wraps). Top each with cheese and cabbage, roll into burritos and serve.

Beef And Bean Chile Verde

1 pound(s) 93%-lean ground beef
1 large red bell pepper, chopped
1 large onion, chopped
6 clove(s) garlic, chopped
1 tablespoon(s) chili powder
2 teaspoon(s) ground cumin
1/4 teaspoon(s) cayenne pepper, or to taste
1 green salsa, green enchilada sauce or taco sauce
1/4 cup(s) water
1 can(s) pinto or kidney beans, rinsed


Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute

Crispy Turkey Tostadas

1 can(s) (14-ounce) petite diced tomatoes, preferably with jalapeños
1 medium onion, thinly sliced
3 cup(s) (12 ounces) shredded cooked turkey or chicken (see Tips & Techniques)
8 corn tortillas
Canola oil or olive oil cooking spray
1 avocado, pitted
1/4 cup(s) prepared salsa
2 tablespoon(s) reduced-fat sour cream
2 tablespoon(s) fresh cilantro, chopped
1 cup(s) romaine lettuce, shredded
1/2 cup(s) Monterey Jack cheese, shredded



Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F.
Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
Mash avocado in a bowl. Stir in salsa, sour cream, and cilantro until combined.
To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce, and cheese.


Tips & Techniques

To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low, and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

Mini Chile Relleno Casserole

2 diced green chiles, drained and patted dry
3/4 cup(s) frozen corn, thawed and patted dry
4 scallions, thinly sliced
1 cup(s) shredded reduced-fat Cheddar cheese
1 1/2 cup(s) nonfat milk
6 large egg whites
4 large eggs
1/4 teaspoon(s) salt



Preheat oven to 400 degrees F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet.
Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins.
Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins.

Mexican Potato Omelet

2 teaspoon(s) extra-virgin olive oil, divided
1 cup(s) frozen hash-brown potatoes, or diced cooked potatoes
1 tablespoon(s) chopped mild green chiles
4 large eggs
1/2 teaspoon(s) hot sauce
1/4 teaspoon(s) salt, or to taste
Freshly ground pepper, to taste
1/2 cup(s) grated pepper Jack, or Cheddar cheese
1/4 cup(s) chopped scallions
1/4 cup(s) coarsely chopped fresh cilantro, or parsley



Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat. Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3 to 5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan.
Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl. Stir in cheese, scallions, cilantro (or parsley) and the potato mixture.
Set a rack about 4 inches from the heat source; preheat the broiler.
Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.

Roasted Vegetable Enchiladas

1 poblano pepper, or green bell pepper
2 teaspoon(s) extra-virgin olive oil
1 cup(s) chopped yellow onion
3 clove(s) garlic, minced
1 teaspoon(s) salt
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) chili powder
1/4 teaspoon(s) paprika
1/8 teaspoon(s) ground chipotle pepper
8 ounce(s) tomatoes, roughly chopped, plus diced tomato for garnish
1 cup(s) vegetable broth
1/2 cup(s) packed fresh cilantro, coarsely chopped, plus more leaves for garnish
3 bell peppers, (1 each red, yellow and orange) diced
8 ounce(s) cremini (baby portobello) mushrooms, diced
3/4 cup(s) diced red onion
4 1/2 teaspoon(s) extra-virgin olive oil
1/4 teaspoon(s) salt
Freshly ground pepper, to taste
1 can(s) (15 ounces) pinto beans, rinsed
12 6-inch corn tortillas



Preheat oven to 425 degrees F.
To prepare sauce: Roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.
Meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat. Add yellow onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.
Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro. Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes. Transfer to a blender and puree. (Use caution when pureeing hot liquids.)
To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans. Reduce oven temperature to 375 degrees.
To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.
Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.

Saturday, April 4, 2009

Toasted Barley And Chicken Pilaf

1 1/2 cup(s) pearl barley
3 teaspoon(s) olive oil
4 (about 1 pound) skinless, boneless chicken thighs , cut into 1-inch chunks
2 medium carrots, chopped
2 stalk(s) celery, chopped
1 small onion, chopped
1 package(s) (8-ounce) sliced mushrooms
1 can(s) (14- to 14 1/2-ounce) chicken broth, (1 3/4 cups)
2 cup(s) water
1/2 teaspoon(s) dried thyme
1/4 teaspoon(s) ground nutmeg
Salt and ground black pepper
Parsley leaves, for garnish



1. Heat deep nonstick 12-inch skillet over medium-high heat until hot. Add barley and cook 4 to 6 minutes or until toasted and fragrant, stirring occasionally. Transfer barley to large bowl.
2. In same skillet, heat 2 teaspoons oil over medium-high heat until hot. Add chicken and cook about 5 minutes or just until it loses its pink color on the outside, stirring occasionally. Transfer chicken to bowl with barley.
3. In same skillet, in remaining 1 teaspoon oil, cook carrots, celery, and onion over medium heat 7 to 8 minutes or until tender-crisp. Stir in mushrooms and cook about 10 minutes longer or until most of liquid evaporates and vegetables are tender and lightly browned.
4. Return chicken and barley to skillet; stir in broth, water, thyme, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 30 to 35 minutes or until barley is tender and chicken is no longer pink in center. Serve pilaf garnished with parsley leaves.

Mediterranean Sweet and Sour Chicken

2 teaspoon(s) olive oil
8 small (about 2 pounds with bones) skinless chicken thighs
1/4 teaspoon(s) salt
2 clove(s) garlic, crushed with press
1/2 cup(s) chicken broth
1/4 cup(s) red wine vinegar
2 teaspoon(s) cornstarch
2 teaspoon(s) brown sugar, or to taste
3/4 cup(s) (about half 10-ounce package) Mission figs, each cut in half
1/4 cup(s) salad olives, (chopped pimiento-stuffed olives)
1 bag(s) (5 ounces) baby arugula



1. In nonstick 12-inch skillet, heat oil over medium-high heat until very hot. Add chicken and sprinkle with salt; cook 17 to 20 minutes or until chicken is browned and juices run clear when thickest part of thigh is pierced with tip of knife, turning chicken over once. Transfer chicken to plate. Add garlic to skillet and cook 30 seconds, stirring.
2. Meanwhile, in cup, with wire whisk, mix broth, vinegar, cornstarch, and sugar.
3. Stir broth mixture and add to skillet; heat to boiling. Boil 1 minute, stirring until browned bits are loosened from bottom of skillet and sauce thickens slightly. Stir in figs and olives; return chicken with any juices to skillet and heat through.
4. To serve, arrange arugula on 4 dinner plates. Spoon chicken mixture over arugula.

Easy Fettuccine Alfredo with Asparacus

1 pound(s) asparagus
3/4 pound(s) fettuccine
4 tablespoon(s) butter, cut into pieces
1 cup(s) heavy cream
1 pinch(s) grated nutmeg
3/4 teaspoon(s) salt
1/8 teaspoon(s) fresh-ground black pepper
1/2 cup(s) grated Parmesan cheese, plus more for serving



1. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
2. Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with additional Parmesan.
Fettuccine Alfredo: Eliminate the asparagus.
Fettuccine Alfredo with Ham and Peas: Eliminate the asparagus. Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking. Toss 1/4 pound of deli ham, cut into matchstick strips, with the remaining ingredients.
Fettuccine Alfredo with Fresh Mixed Herbs: Eliminate the asparagus. Toss in 3 tablespoons of chopped fresh herbs, such as basil, parsley, and/or chives, at the end.
Fettuccine Alfredo with Parsley and Sage: Eliminate the asparagus. Toss in 2 tablespoons chopped fresh parsley and 1/2 teaspoon dried sage at the end.

Saturday, February 28, 2009

Three Cheeses Lasagna Roll Up

1 lb. lasagna noodles
32 oz. pasta sauce
2 lb. ricotta cheese
1 lb. mozzarella cheese, grated or diced small
1/2 C. parmesan cheese, divided
1/4 C. chopped parsley
2 eggs, beaten


Preheat over to 350 degrees.Cook lasagna noodles in boiling salted water until almost done. Rinse in cold water, then toss with some olive oil (about 2 Tbs.) to keep from sticking. Cut each noodle into three equal pieces. In a bowl, combine ricotta, 1 C. mozzarella, 1/4 C. parmesan, eggs and parsley. Spoon some of the ricotta mixture (roughly 2 Tbs.) of the mozzarella on each piece of lasagna noodle and roll up. In a 9x13-inch baking dish , place 1 C. of sauce on the bottom. If there are any leftover noodles, place them over the sauce. Place 1/2 of the roll-ups, seam side down,on the noodles. Then sprinkle 1/2 of the mozzarella, then 1/2 of the sauce. Then the remaining roll-ups, sauce, mozzarella and the 1/4 C. parmesan. Cover the baking dish with aluminum foil and bake for 45 minutes. Uncover and bake for 15 minutes longer. Makes about 32 roll-ups.

Freezing directions: when lasagna is ready to bake,cover tightly with foil and freeze.Do not defrost before baking.It must be baked from frozen state 2 1/2 hours at 350 degrees.

More Like This:

Easy No Boil Lasagna

1 Tbs. olive oil
1 medium onion, finely chopped
1-2 cloves garlic, minced
1 lb. lean ground beef
2 14 oz. cans tomato sauce
2 10 oz. cans sliced mushrooms
1 tsp. oregano
1 C. cottage cheese
3 C. grated Parmesan
2 eggs, slightly beaten
2 tsp. oil
1 tsp. salt
1/4 tsp. pepper
3 C. grated mozzarella
12 lasagna noodles

Sauté onion and garlic in oil. Add ground beef and brown. Remove excess fat. Stir in tomato sauce, mushrooms with their juice, oregano, salt and pepper. Bring to a boil and remove from heat. In a small bowl, combine cottage cheese, eggs, Parmesan and oil. Spoon 1/3 of the sauce into a large, greased chicken roaster or other similar-sized pan. Layer with 4 noodles, one C. of grated mozzarella and half of the cottage cheese mixture. Spread 1/3 of sauce overtop, another 4 noodles, one C. of grated mozzarella, and the remaining cottage cheese mixture. Put the last 4 noodles on top, the remaining sauce, and top with enough mozzarella to cover all. Cover and bake at 375 degrees for 45 minutes. Uncover and bake until cheese starts to brown, about 15 minutes. Let stand for 10 minutes before serving.

Asparagus And Chicken Lasagna

The different tastes of this lasagna will surprise and delight company.

4 lb. fresh asparagus
1 lb. butter
2 C. flour
2 C. chablis
4 tsp. lemon zest
2 C. Half & Half
2 C. milk
16 oz. ricotta cheese
8 whole eggs
1 box lasagna noodles
9 boneless skinless chicken breasts, cooked
1 lb. mozzarella cheese
1 lb. Parmesan cheese
Marinara Sauce (below)


Roast asparagus in a small amount of olive oil in oven at 400 degrees for 15 minutes. Make the white sauce with the next six ingredients. Mix eggs, and Ricotta cheese together, and add this to the white sauce. Cook lasagna noodles as directed on package, and coat the noodles with sauce, and lay in a 9 by 13 inch casserole that has been coated with nonstick spray. Chop chicken and asparagus, spread over the noodles, sprinkle with Parmesan cheese. One layer of noodles and repeat. Top with noodles, sauce and mozzarella cheese. Cook at 400 degrees for 30 minutes. Serve after casserole has sat for 15 minutes. Top with red sauce and sprinkle with Parmesan cheese.

Marinara Sauce


1 large onion, chopped fine
1 carrot, grated
1/2 C. Butter
5 ripe Roma Tomatoes, quartered
1/4 C. chopped Fresh Basil Leaves
1 tsp. Salt
1 tsp. Black Pepper
1 tsp. Sugar
2 C. Chicken Stock


In a quart sauce pan sauté onions and carrots in butter. Stir in tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15 minutes. Puree in blender until smooth. Return to saucepan, and chicken stock and reheat.

Saturday, February 21, 2009

Almond Chicken Salad

This fresh tasting salad has crisp green onions, carrots, red peppers, snow peas and almonds tossed with chicken breast meat in a tangy Asian dressing. Delicious!

4 green onions, thinly sliced
1 large carrot, shredded
1 red bell pepper, cut into 1/2 inch pieces
1/2 pound sugar snap peas, halved
2 cups chopped, cooked chicken breast meat
1/2 cup fresh cilantro leaves
1/2 cup blanched slivered almonds, toasted
2 tablespoons white sugar
2 tablespoons distilled white vinegar
1 1/2 tablespoons sesame oil
1 tablespoon teriyaki sauce
1 tablespoon ground dry mustard

In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

Easy Garlic Chicken

3 tablespoons butter
4 skinless, boneless chicken breast halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder

Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

Acapulca Chicken

2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon chili powder, divided
salt and pepper to taste
1 tablespoon olive oil
1 cup chopped green bell pepper
1/2 cup chopped onion
2 jalapeno peppers, seeded and minced
1 large tomato, cut into chunks
10 drops hot pepper sauce

Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.

In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.

Sunday, February 15, 2009

Layered Tostada Bake

A quick Mexican-inspired meal that's all-in-one.

1 lb. extra lean ground beef
1 medium onion, chopped
1/2 C. taco seasoning mix
8 oz. can tomato sauce
1 16 oz. can nonfat refried beans
1 C. reduced fat Bisquick
1/2 C. cornmeal
1/4 C. skim milk, at room temperature
1 egg white
2 Tbs. olive oil
1 C. nonfat sour cream
1 egg white
2 C. nonfat cheddar cheese, shredded

Preheat oven at 375 degrees. Prepare a 12x7x2" baking dish, with cooking spray. Cook and stir beef and onion in a skillet until meat is brown. Stir in seasoning mix, tomato sauce and beans. In a mixing bowl, combine baking mix, cornmeal, milk, egg white, and oil until moistened. Spread in dish. Spoon meat mixture over dough. Mix remaining ingredients; spoon over meat mixture. Bake uncovered 30 minutes. Let stand

Broccolli with Sesame Seed

Great for dieters and non-dieters alike!

8 oz. broccoli, cut into 3-inch pieces
2 Tbs. cooking oil
l Tbs. sesame oil
l/2 tsp. sesame seeds

Stir-fry broccoli in a wok in cooking oil. Stir often, frying about 3 minutes. Remove from wok and add sesame oil and sesame seeds.

Cucumber Sunomo Salad

2 large cucumbers, peeled
1/3 C. rice vinegar
4 tsp. white sugar
1 tsp. salt
1 1/2 tsp. minced fresh ginger root

Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices. In a small bowl combine vinegar, sugar, salt and ginger. Mix well. Place cucumbers inside of the bowl; stir so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour before serving.

Miso Soup

This Asian soup is said to have natural healing qualities, especially if you have a cold. The ginger and soybean are excellent nutrients regardless of your health.

1 tsp. soybean oil
2 cloves garlic, mashed
2 green onions, sliced with tops
1 tsp. fresh gingerroot, grated
1/2 C. carrots, thinly sliced
1 C. mushroom, thinly sliced
2 Tbs. miso (in ethnic foods section or Asian market)
1 Tbs. dry sherry
4 C. water

Heat oil in medium saucepan over medium heat. Add garlic and onions and sauté until soft. Add fresh gingerroot, carrots and mushrooms. Cook and additional 5-10 minutes or until vegetables are crisp-tender. Dissolve miso in 1/4-C. water and add to vegetables. Add remaining water and sherry and heat through

Japanese Fruit Pie

Coconut, raisins and pecans make this a simple pie without too much sweetness.

1 C. granulated sugar
1/2 C. margarine, softened
Pinch of salt
2 eggs, beaten
1 tsp. vinegar
1/2 C. coconut
1/2 C. pecans
1/2 C. raisins
1 (9 inch) pie shell

Combine all ingredients and mix until smooth. Pour into unbaked pie shell and bake at 325 degrees for 40-45 minutes or until set in center. Cool at least one hour before cutting.

Monday, February 9, 2009

Black Forest Coffee Cake

Cherries and chocolate come together in this rich cake.

3 eggs
1 1/2 C. sugar
1/2 C. liquid shortening
1 1/2 C. milk
2 Tbs. vanilla
3 C. flour
2 tsp. baking powder
1 C. chocolate chips
1 can cherry pie filling

1 C. Bisquick
1/2 C. sugar
1/4 C. butter or oleo
1/2 C. chocolate chips for garnish

Beat eggs, add sugar, shortening, milk and vanilla. Then add flour and baking powder. When well-mixed add chocolate chips. Pour into a large greased baking pan. Drop cherry pie fill by the tsp. in even rows into the batter.

To make the topping, blend with a pastry blender to form loose crumbs. Sprinkle over top of cake and garnish with chocolate chips. Bake at 375 degrees for 50-60 minutes until golden brown.

Blue Berry Coffee Cake

Use a 9x13-inch pan. Easy to make; you can use fresh fruit, peaches or any frozen fruit in a bag with no juice.

2 C. flour
1 1/2 C. sugar
2/3 C. butter
2 tsp. baking powder
1 tsp. salt
2 eggs (separate the whites from the yolks)
1 C. milk
2 C. blueberries


In a bowl, mix flour and sugar. Cut the butter into the flour and sugar mixture and mix well. Put 2/3 C. of this batter aside for topping. Next add the baking powder, salt, egg yolks, and milk to the mixture; mix well. Beat the egg whites in a separate bowl until stiff and fold into batter. Pour batter into a 9x13-inch greased pan. Next, pour blueberries on top and then top with 2/3 C. of mixture that was set aside.

Bake in a 350-degree oven for 40-50 minutes.

Grandma'sCoffee Cake

2 C. brown sugar
2 1/2 C. cake flour
1 tsp. nutmeg
3/4 C. salad oil
1 C. soured milk (see directions below)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 egg
cinnamon (sprinkle)


Preheat oven to 350 degrees. Mix together brown sugar, cake flour and nutmeg. Set aside 1 C. of mixture for topping. Add remaining ingredients (except cinnamon) and mix well. Pour into a well greased and floured 8-inch square cake pan. Sprinkle topping over mixture, and sprinkle lightly with cinnamon, pressing lightly the topping into the mixture. Bake at 350 degrees for 25-30 minutes or until a knife comes out clean (high altitude: 375 degrees for 35-40 minutes).

To make soured milk: Take 1 C. less 2 Tbs. milk and add 2 Tbs. vinegar to make the cup needed.

Cinnamon Coffee Cake

This basic coffee cake recipe is a good one to have in your baking repertoire – easy to whip up in a flash and always a crowd-pleaser.

3/4 C. sugar
1/4 C. soft shortening
1 egg
1/2 C. milk
1 1/2 C. flour
2 tsp. baking powder
1/2 tsp. salt

Cinnamon Topping:
1/2 C. brown sugar
1 1/2 tsp. cinnamon

Heat oven to 375 degrees. Grease and flour a 9x9-inch square pan. Mix sugar, shortening and egg. Stir in milk. Measure flour; blend dry ingredients and stir in. Spread batter in pan. Sprinkle with cinnamon topping.

To make cinnamon topping, mix ingredients and sprinkle over coffee cake before baking. Bake 25-35 minutes, or until done. Serve warm.

Overnite Coffee Cake

A quick, delicious coffee cake that even the kids can make!

16-18 frozen dinner rolls
1 box butterscotch pudding mix
1/2 C. brown sugar
1/2 C. chopped pecans or walnuts
1 stick melted butter


Spray a bundt pan and line the frozen rolls around it. Sprinkle the brown sugar on top of the rolls. Sprinkle the pudding mix on top of the brown sugar evenly. Put the chopped nuts on top of the brown sugar. Pour the melted butter on top of the nuts. Place a DAMP dish towel over the pan and let rise for 8-10 hours. Bake at 350 for 25-30 minutes. Invert into a deep cake dish to catch the drippings and eat warm.

Plum Coffee Cake

The addition of fresh plums to your coffee cake is an excellent way to wake up in the morning.

1 1/2 C. sugar
1/2 C. canola oil
2 eggs
1 C. whole milk
3 C. all-purpose flour
3 tsp. baking powder
1 tsp. salt
6-8 fresh plums, pitted and sliced
1 C. brown sugar, packed
6 Tbs. all-purpose flour
1 1/2 tsp. cinnamon
6 Tbs. butter
1 C. chopped walnuts

In mixing bowl, cream sugar, oil and eggs until fluffy. Stir in the milk. Sift together the flour, salt and baking powder. Beat into other mixture. Spread batter in greased and floured 9" x 14" glass pan. Top with rows of plum slices. Combine remaining ingredients and mix until crumbly. Sprinkle crumbs over plums. Bake at 350° approximately 1 hour or until tested done. Cut into serving size pieces and serve warm

Friday, February 6, 2009

Pumpkin Coffee Cake

This is a fun holiday favorite with delicious pumpkin flavor. Chopped nuts and spices make it the hit of the dessert table.

1 pkg. yellow cake mix
1 1 lb. can pumpkin
1/2 C. brown sugar
1/2 C. oil
3 eggs
1/2 C. chopped nuts
1 tsp. pumpkin pie spice

1/2 C. sugar
1/2 C. flour
1/4 C. butter or margarine, softened
1 tsp. cinnamon

Preheat oven to 350 degrees. In a large bowl combine dry cake mix, pumpkin, brown sugar, oil, eggs, nuts, and pumpkin pie spice. Blend at low speed until completely moistened, about 1 minute. Beat 2 minutes at medium speed. Spread batter in a greased and floured 13x9x2" pan. In a medium bowl combine the sugar, flour, softened butter, and cinnamon with a fork or pastry blender. (Mixture will be crumbly.) Sprinkle evenly over batter. Bake at 350 degrees for 40-45 minutes, until center springs back when touched lightly.

Morning Coffee Cake

For Cake Batter:
1 bag 3 Musketeers Fun Size (reserve 1 C. for crumb topping below)
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 lb. unsalted butter, softened (2 sticks)
1 1/3 C. sugar
2 large eggs
1 8 oz. container sour cream

For Crumb Topping:
1 1/4 C. flour
1/3 C. sugar
1/4 tsp. ground cinnamon
8 Tbs. unsalted butter, melted (1 stick)
1 C. walnuts, chopped
3 Tbs. confectioner's sugar
2 medium-sized mixing bowls

Preheat oven to 350 degrees. Unwrap and chop the 3 Musketeers Brand Fun Size. Measure 1 C. of chopped candy; set aside. Combine the flour, baking powder and baking soda in a bowl; set aside. Combine the butter and sugar in a bowl, then beat with an electric mixer on medium speed until light and soft, about 5 minutes. Beat the eggs into the batter, one at time, until smooth. Decrease the mixer speed to low, and beat in 1/3 of the flour mixture, followed by 1/2 of the sour cream. Stop and scrape again.

Beat in the remaining flour mixture and sour cream. Fold in the chopped 3 Musketeers Brand Fun Size, reserving the 1 C. of chopped candy for the crumb topping. Give the batter a final mix with a large spatula. Set aside. To make the crumb topping, stir the ingredients with a mixer until evenly blended. Be sure to include the 1 C. of chopped 3 Musketeers reserved from Step 1. Pour the cake batter into a greased 9x13-inch pan. Crumble the topping in an even layer over the entire surface of the batter. Bake for 50-55 minutes.

Remove from the oven, transfer to a wire rack, and let cool completely. Cut into 2-inch squares (4 lines x 6 lines), and sprinkle a little bit of confectioner's sugar on top.

Easy Coffee Cake

1 box yellow butter cake mix
1 pkg. new instant vanilla pudding
1/2 C. Wesson oil
1 C. sour cream
4 eggs
mixture of cinnamon and sugar

Mix dry mixes (cake mix and vanilla pudding); add oil and cream and blend together. Add eggs one at a time. Sprinkle Bundt pan with cinnamon sugar. Add batter and sprinkle top of cake with cinnamon sugar. Bake at 350 degrees for 45-50 minutes. Let cool in pan 10 minutes. Turn out and sprinkle cake again with cinnamon sugar.

Monday, January 26, 2009

Hoisin Glazed Baby Back Ribs

1 C. hoisin sauce
1/4 C. honey
1/4 C. red wine vinegar
2 Tbs. grated fresh ginger
1 Tbs. minced garlic
1 Tbs. sesame oil
2 tsp. curry powder

4-6 lb. pork baby back ribs
Kosher salt
Freshly ground black pepper
1 Tbs. sesame seeds

To make the glaze: In a small saucepan over medium heat, combine the hoisin sauce, honey, vinegar, ginger, garlic, sesame oil, and curry powder. Bring to a simmer, stirring occasionally, and cook over low heat for 2 to 3 minutes to blend the flavors. Remove from the heat.

Season the ribs liberally with salt and pepper. Grill over Indirect Medium heat, turning once halfway through grilling time. When the ribs have cooked for 1 hour, start basting them every 15 minutes or so with the hoisin glaze until the meat is very tender and has shrunk from the ends of the bones, 15-30 minutes more. A few minutes before the ribs are finished, sprinkle them with the sesame seeds. Remove the ribs from the grill and cut between the bones. Serve warm.

Baked Hoisin Sauce Chicken WIngs

Swap the regular BBQ sauce for this sweet and spicy recipe.

15 chicken wings
1 Tbs. honey or syrup
4 Tbs. hoisin sauce
3 Tbs. warm water
3/4 tsp. salt
1/2 tsp. black pepper
2 garlic cloves, finely minced
1 scallion, finely minced
1 slice fresh ginger, minced

Marinate chicken wings for 15 minutes in a mixture of honey, hoisin sauce, water, salt, pepper, garlic, scallion, and ginger. Heat oven to 350 degrees. Place chicken wings on a baking sheet and bake for 30 minutes, brushing occasionally with marinade. Turn oven to broil and broil chicken wings five more minutes. Turn wings every two minutes to avoid burning. To serve, transfer chicken wings to a serving platter and serve hot or at room temperature.

BBQ Pork

Pork tenderloin marinated in hoisin sauce and sherry, grilled and sliced.

2 lb. pork tenderloin, whole
1/4 C. soy sauce
1/4 C. hoisin sauce
1/4 C. sherry
2 Tbs. brown sugar
2 Tbs. peanut oil
1 Tbs. honey
1 tsp. garlic salt
1 tsp. cinnamon
1/2 tsp. Chinese 5 Spice Powder
Hot mustard
Sweet & Sour sauce


Trim fat from tenderloins. In shallow dish, combine soy sauce, hoisin sauce, sherry, brown sugar, oil, honey, garlic salt, cinnamon, and 5 spice powder; mix well. Add prepared meat and coat generously. Let stand at room temperature, turning often, for one to two hours.

Place on grill, about 10 inches from coals; cover grill and cook, turning and basting often, about 45 minutes. Meat should be deep brown, but no black. Remove, cool and refrigerate until serving time. Slice into thin diagonal slices and serve with hot mustard and/or sweet & sour sauce. Pork may be served hot as an entree with hot cooked rice and stir-fried vegetables if desired.

Plum Sauce

This is an easy version of plum sauce that is very tasty and keeps well in the fridge. Serve hot or chilled, with egg rolls, pork or chicken.

3/4 16 oz. jar plum jam
2 Tbs. vinegar
1 Tbs. brown sugar
1 Tbs. dried minced onion
1 tsp. crushed red pepper flakes
1 clove garlic, minced
1/2 tsp. ground ginger

In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat.

Hot And Spicy Asparacus Salad

This salad, which can be served warm or chilled, packs a lot of heat. Be sure not to overcook the asparagus.

1 Tbs. minced garlic
1 Tbs. grated fresh ginger
1/2 tsp. salt or herbal salt substitute
1 package artificial sweetener
2 Tbs. soy or tamari sauce
1 tsp. dark sesame oil
1 Tbs. rice vinegar
1/8 tsp. cayenne pepper
1/4 tsp. dried red pepper flakes
1 lb. asparagus, ends trimmed, cut in 3" pieces

In a large bowl, combine garlic, ginger, salt, sweetener, soy, sesame oil, rice vinegar, cayenne pepper and red pepper flakes. Steam asparagus for 4 to 8 minutes, or until just tender, and drain. Toss with sauce.

Chinese Noodles Salad

1 head cabbage
1/2 bunch green onions, chopped
2 pkg. Ramen Noodles, uncooked and broken into pieces (discard seasonings)
2 Tbs. sunflower seeds
1 C. sliced almonds
1/4 C. margarine
1/2 C. sugar
3/4 C. oil
1/4 C. red wine vinegar
1 Tbs. soy sauce

Chop cabbage in medium pieces and add chopped green onions. Brown noodles, sunflower seeds and almonds in margarine (set aside to cool). Boil sugar, oil, vinegar, and soy sauce, then cool completely. Toss everything together just before serving. Doesn't keep well overnight because of the consistency.

Hor Me Dor Shrimp

6 bamboo shoots sliced
6 Chinese mushrooms
6 Peking scallions
1/2 lb. shrimp (peeled)

Special Sauce:
1 Tbs. soy sauce
1/2 tsp. sugar
1 tsp. cooking wine
1/4 tsp. oyster sauce
1 tsp. chili oil
1/4 tsp. white pepper
1/4 tsp. chopped garlic
1 tsp. fresh chopped ginger

Mix special sauce ingredients into a bowl. Put bamboo shoots, Chinese mushrooms and Peking scallions into a wok and add special sauce and sauté stirring constantly. Add shrimp into mixture and stir rapidly and serve.

Hot and Spicy Shrimp Soup with Lemon Grass

A very simple soup that gives off a complex aroma and flavor. One taste of these prawns in the spicy and sour broth will send your taste buds to the tropics.

1 lb. tiger prawns with shell
4 C. chicken stock
3 stalks lemon grass
3 Tbs. fish sauce
1/4 C. lime juice
2 Tbs. chopped green onion
10 kaffir lime leaves, torn in half
1 C. straw mushrooms
1 Tbs. chopped fresh cilantro
4 red chili peppers, seeded and chopped
2 green onions, chopped

Shell and devein the prawns, reserving the shells. Rinse the shells and place them in a large saucepan with the chicken stock. Bruise the lemon grass stalks, and add them to the broth along with half of the lime leaves. Bring to a boil, then reduce heat to low, and simmer gently until the lemon grass changes color, and the stock becomes fragrant, about 5 minutes. Strain the stock and return to the saucepan. Discard the solids. Return the stock to a simmer, and add the mushrooms and prawns. Cook until the prawns are pink. Stir in the fish sauce, lime juice, 2 Tbs. green onion, cilantro, red chilies, and remaining lime leaves. Taste, and adjust seasoning if necessary. The soup should be sour, salty, spicy and hot. Garnish with remaining green onions.

Chinese New Year -Crockpot Beef and Pea Pod

The lighter peapods compliment the flavor of the beef.

1-1 1/2 lb. family steak, thinly sliced, small chunks (works well to freeze it & then cut while partially thawed)
1 can beef consomme soup
1/4 C. soy sauce
1/4 tsp. ground ginger
1 bunch green onions (about 8)
2 Tbs. cornstarch
2 Tbs. water
1 can sliced water chestnuts, drained
1 small can bamboo shoots, drained
1 small can bean sprouts, drained
1 7 oz. pkg. frozen Chinese pea pods, partially thawed

Combine steak in crockpot with consomme, soy sauce, ginger and onion. Cover and cook on low for 5 to 7 hours. Turn control to high. Stir in cornstarch that has been dissolved in the 2 Tbs. cold water. Cook on high for 15 minutes or until thickened. During last 5 minutes of cooking, add water chestnuts, bamboo shoots, bean sprouts and pea pods. Serve over hot rice.

Yield: 6 servings

Chinese New Year- Hot and Sour Soup

6 med. dried black mushrooms
¼ lb. pork bones loin
½ tsp. cornstarch
½ tsp. salt
½ tsp. soy sauce
4-6 oz. bean curd
4 C. chicken broth
3 Tbs. white vinegar
1 Tbs. soy sauce
1 tsp. salt
½ C. shredded canned bamboo shoots
2 Tbs. cornstarch
2 Tbs. cold water
¼ tsp. white pepper
2 eggs, slightly beaten
2 Tbs. green onions, chopped
2 tsp. red pepper sauce
½ tsp. sesame oil

Remove and discard stems; cut caps into thin slices. Trim fat from pork; shred. Toss pork, ½ t. cornstarch, ½ tsp. salt, and ½ tsp. soy sauce in glass or plastic bowl. Cover and refrigerate 15 minutes. Cut bean curd into pieces, 1 ½ X ¼ inch. Heat chicken broth, vinegar, 1 Tbs. soy sauce and 1 tsp. salt to boiling in 3 qt. saucepan. Stir in bamboo shoots, mushrooms, pork and bean curd. Heat to boiling; reduce heat. Cover and simmer 5 minutes. Mix 2 Tbs. cornstarch, the water and white pepper; stir into soup. Heat to boiling, stirring constantly. Pour egg slowly into soup, stirring constantly until egg forms shreds. Stir in green onions, pepper sauce and sesame oil.

Chinese New Year Sweet Rice

3 C. uncooked jasmine rice
1 1/2 C. water
2 C. dried shiitake mushrooms
3 Tbs. oyster sauce, divided
2 Tbs. soy sauce
2 Tbs. cornstarch
1 tsp. salt
1 Tbs. white sugar
1 Tbs. red wine
3 links lop chong (Chinese-style sausage)
1 Tbs. sesame oil
1 lb. fresh shrimp, peeled, deveined and diced
1/4 lb. cooked pork link sausage, diced
1 bunch green onions, diced
1 C. fresh water chestnuts, peeled and diced
1 1/2 C. frozen green peas

Place the jasmine rice and water in a medium saucepan. Cover and let stand at least 1 hour, until the water has been absorbed. Transfer to a steamer basket and fluff with a fork. Steam 20 minutes, or until tender. Place the dried mushrooms in a bowl with enough hot water to cover. Soak 30 minutes or until tender. Drain, remove stems, and slice. In a small bowl, mix 1 Tbs. oyster sauce, soy sauce, cornstarch, salt, sugar, and red wine. Place mushrooms in the bowl, and marinate at least 15 minutes. In the steamer basket, steam the mushrooms and Chinese-style sausage 15 to 20 minutes. Remove from heat and chop. Heat the sesame oil in a large wok over high heat.

Toss in the shrimp and cook 1-2 minutes, until nearly opaque. Stir in the mushrooms, Chinese-style sausage, pork sausage, green onion, and water chestnuts. Cook and stir about 2 minutes. Mix in the rice and remaining oyster sauce. Cook another 3-4 minutes. Remove from heat and toss in the peas. Serve when the peas are heated through.

Tuesday, January 20, 2009

Chicken Dumpling


• 3-4 lbs chicken pieces
• 8 cups water
• 2 chicken bouillon cubes
• Dumplings:
• 2 cups flour (more for the board and your hands)
• 1 tablespoon baking powder
• ½ cup butter
• ½ teaspoon salt
• ½ cup water


Cook chicken pieces in water with bouillon cubes. This should take about 30 minutes. Remove pieces from water and cut chicken into chunks. Return to pan.

To make the dumplings:

Combine dry ingredients. Cut cold butter through flour with food processor or two knives until mixture is similar to breadcrumbs. Add a little water and knead a few times. Keep adding water until your dough forms a smooth ball. If the dough gets too sticky, you may have to add more flour. Roll onto floured board to 1/8" thickness and cut into 1" squares.

Bring chicken and stock to a full boil before dropping in squares. Reduce heat, cover and simmer for 10 minutes until dumplings are done.

Low Fat Macoroni and Cheese

Made with low-fat cheese, skim milk and whole wheat flour, you can make your favorite comfort food without the guilt.

1 1/2 C. macaroni, cooked and drained
1 small onion, chopped
9 slices, 2/3 oz. each low-fat sharp Cheddar cheese
1 12 oz. can evaporated skim milk
1/2 C. low sodium chicken broth
2 1/2 Tbs. whole wheat flour
1/4 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/8 tsp. pepper
3 Tbs. bread crumbs
1 Tbs. margarine, softened

In deep 2-quart casserole dish, sprayed with vegetable cooking spray, layer 1/3 macaroni, 1/2 onion and cheese. Repeat layers, ending with macaroni. Whisk milk, broth, flour, mustard, Worcestershire sauce and pepper until well blended. Pour over layers. Mix bread crumbs and margarine. Sprinkle over casserole. Bake uncovered at 375 degrees for 30 minutes until hot and bubbly.

Crockpot Macaroni and Cheese

This Mac and Cheese recipe may not be as quick as the box, but when you want to dump it in and forget about it, this is perfect.

1 lb. macaroni, cooked and drained (cook for 1/2 the recommended time)
1 Tbs. vegetable oil
1 13 oz. can evaporated milk
1 1/2 C. milk
1 tsp. salt
3 C. shredded cheddar cheese (American cheese melts best)
1/4 C. butter

Spray crockpot with non-stick spray. Toss macaroni and oil. Add other ingredients. Stir. Cover and cook on low for 3-4 hours. Stir 2-3 times during cooking time, if possible

Golden Brown Macaroni and Cheese

6 C. water
1/2 tsp. salt
2 C. uncooked elbow macaroni
4 Tbs. (1/2 stick) butter or margarine
2 1/2 C. grated mild cheddar cheese, divided
2 large eggs
1/2 C. milk
paprika, for the top


Preheat the oven to 350 degrees. Grease an 8-inch square baking pan. In a 6-quart pot, bring the water and salt to a boil. Add the macaroni and cook for 7 minutes, stirring occasionally. Drain. Return the macaroni to the pot and stir in the butter or margarine until melted. Add 2 C. of the cheddar cheese. In a medium bowl, beat the eggs. Beat in the milk. Add the milk mixture to the pot with the macaroni. Stir until combined. Spoon into the prepared baking pan. Sprinkle the remaining 1/2 C. Cheddar cheese on top. Dust with paprika. Bake, uncovered, for 30 minutes or until the cheese has melted and the casserole is warm throughout.

Sunday, January 4, 2009

Blooming Rose Petal Onion

Simple appetizer with a very impressive presentation.

1/3 C. cornstarch
1 1/2 C. flour
2 tsp. minced garlic
2 tsp. paprika
1 tsp. salt
2 tsp. pepper
1 1/2 C. beer
4 Vidalia or other sweet onion

Flour Mix:
2 C. flour
4 tsp. paprika
2 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. cayenne pepper
(Combine and mix well)

Creamy Chili Sauce:
2 C. mayonnaise
1 pint sour cream
1/2 C. chili sauce
1/2 tsp. cayenne pepper
(Combine and mix well)

Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well. Cut about 3/4 inch off top of onion and peel. Cut onion into 12 to 16 vertical wedges but do not cut through bottom root end. Remove about 1 inch of petals from center of onion. Separate the onion petals just slightly, too much will destroy the onion. Dip onion in seasoned flour and remove excess by shaking. Separate petals to coat thoroughly with batter. Dip in batter. Dip in flour mixture again. Gently place in fryer basket and deep-fry at 375 to 400 for 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with creamy chili sauce.

Rose Jelly Thumbprint Cookies

1/2 C. softened butter or margarine
1/4 C. packed light brown sugar
1 egg, separated
1/2 tsp. vanilla extract
1/2 tsp. rosewater
2 C. flour
1/2 tsp. salt
Finely chopped nuts
Rose petal jam or rosehip jelly
Powdered sugar or shredded rose petals for decoration

Preheat the oven to 300 degrees. Grease the cookie sheets. Cream the butter, sugar and egg yolk. Add vanilla, rosewater and salt, mixing well. Slowly add the flour. Mix very well. Shape the dough into balls. Whisk the egg white to break it down. Roll the dough balls in the egg white, then in the nuts. Place on the cookie sheet about 2 inches apart. Bake for only 5 minutes.

Remove the cookie sheet from the oven and use your thumb to make a dent in the top of each cookie. Put a dollop of jam or jelly in each thumbprint. Return the sheet to the oven and bake for another 8 minutes.
Remove finished cookies from the oven. Remove gently from cookie sheet and allow to cool. Cookies may be dusted with powdered sugar or iced with shredded rose petals sprinkled on top or left plain.

Yield: 2 dozen cookies

Rose Ice Cream

This simple variation on vanilla ice cream adds a ribbon of sweet rose petals and pistachios. Served in a champagne flute, this is a gorgeous dessert.

1 quart of vanilla ice cream
1 Tbs. pesticide-free, dried, ground up red and pink rose petals
3 Tbs. coarsely chopped pistachios
1 Tbs. rose syrup
1 Tbs. rosewater
2 tsp. ground cardamom

Soften ice cream in a large bowl. Stir in the remaining ingredients until well mixed. Spoon into serving glasses (champagne flutes are nice!). Re-freeze until set.