I haven't tried these yet but I am planning on doign so soon ;p
Makes 12-15 wraps
4 boneless, skinless, chicken breasts
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
1. Preheat oven to 350 degrees F.
2. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.
Source: Paula Deen and The Food Network
Wednesday, November 9, 2011
Tuesday, November 8, 2011
Garlic Alfredo Sauce
*Makes about 2 cups of sauce
2 tablespoons butter
3 cloves garlic, finely minced or pressed through a garlic press
4 ounces cream cheese, softened and cut into 6 pieces
1 cup milk
3 ounces Parmesan cheese, grated (about 1 cup)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed
prepared pasta of your choice, hot and just waiting for the sauce
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency. Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles.
2 tablespoons butter
3 cloves garlic, finely minced or pressed through a garlic press
4 ounces cream cheese, softened and cut into 6 pieces
1 cup milk
3 ounces Parmesan cheese, grated (about 1 cup)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed
prepared pasta of your choice, hot and just waiting for the sauce
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency. Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles.
Friday, November 4, 2011
Rich Mint Cocoa
2 cans (12 fluid ounces each)Evaporated Milk
1 2/3 cups (10-ounce package)Dark Chocolate & Mint Morsels
1 cup water
1 teaspoon vanilla extract
Topping suggestions: whipped cream and Baking Cocoa
HEAT evaporated milk, morsels and water in medium, heavy-duty saucepan over medium-low heat, stirring frequently, until hot (do not boil). Remove from heat. Stir in liqueur and vanilla extract.
POUR into ten 4-ounce demitasse cups or five mugs. Top with whipped cream and dusting of cocoa.
Serves
Makes 10 1/2-cup servings
1 2/3 cups (10-ounce package)Dark Chocolate & Mint Morsels
1 cup water
1 teaspoon vanilla extract
Topping suggestions: whipped cream and Baking Cocoa
HEAT evaporated milk, morsels and water in medium, heavy-duty saucepan over medium-low heat, stirring frequently, until hot (do not boil). Remove from heat. Stir in liqueur and vanilla extract.
POUR into ten 4-ounce demitasse cups or five mugs. Top with whipped cream and dusting of cocoa.
Serves
Makes 10 1/2-cup servings
Monday, October 31, 2011
Pumpkin and Sausage Manicotti
16 uncooked manicotti pasta shells
1 lb bulk Italian pork sausage
2 large cloves garlic, finely chopped
2 tablespoons finely chopped fresh sage leaves
1 egg
1 container (15 oz) part-skim ricotta cheese
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup shredded Parmesan cheese
1/2 teaspoon freshly ground pepper
2 cups shredded Italian cheese blend or mozzarella cheese (8 oz)
3 cups Alfredo pasta sauce (from two 16-oz jars)
Fresh sage leaves, if desired
Heat oven to 350°F. Cook and drain pasta shells as directed on package, using minimum cook time. Meanwhile, in 12-inch skillet, cook sausage, garlic and 1 tablespoon of the chopped sage over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
In medium bowl, beat egg. Stir in ricotta cheese, pumpkin, Parmesan cheese, pepper, 1 cup of the Italian cheese, remaining 1 tablespoon chopped sage and the sausage.
Spread 1 cup of the Alfredo sauce in ungreased 13x9-inch (3-quart) glass baking dish. Fill pasta shells with sausage mixture. Arrange stuffed shells over sauce in dish. Pour remaining 2 cups of the Alfredo sauce evenly over shells.
Cover; bake 30 to 35 minutes or until hot. Uncover; top with remaining 1 cup Italian cheese. Bake 5 to 10 minutes longer or until cheese is melted. Garnish with sage leaves.
1 lb bulk Italian pork sausage
2 large cloves garlic, finely chopped
2 tablespoons finely chopped fresh sage leaves
1 egg
1 container (15 oz) part-skim ricotta cheese
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup shredded Parmesan cheese
1/2 teaspoon freshly ground pepper
2 cups shredded Italian cheese blend or mozzarella cheese (8 oz)
3 cups Alfredo pasta sauce (from two 16-oz jars)
Fresh sage leaves, if desired
Heat oven to 350°F. Cook and drain pasta shells as directed on package, using minimum cook time. Meanwhile, in 12-inch skillet, cook sausage, garlic and 1 tablespoon of the chopped sage over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
In medium bowl, beat egg. Stir in ricotta cheese, pumpkin, Parmesan cheese, pepper, 1 cup of the Italian cheese, remaining 1 tablespoon chopped sage and the sausage.
Spread 1 cup of the Alfredo sauce in ungreased 13x9-inch (3-quart) glass baking dish. Fill pasta shells with sausage mixture. Arrange stuffed shells over sauce in dish. Pour remaining 2 cups of the Alfredo sauce evenly over shells.
Cover; bake 30 to 35 minutes or until hot. Uncover; top with remaining 1 cup Italian cheese. Bake 5 to 10 minutes longer or until cheese is melted. Garnish with sage leaves.
Saturday, September 10, 2011
Chorizo and Egg Stuffed Bell Peppers
1/2 lb Mexican chorizo
1/2 small onion, chopped
2 garlic cloves, minced
6 eggs
1/4 cup whole milk
1/2 cup shredded mozzarella cheese
handful of fresh parsley, chopped
3 bell peppers, tops cut and seeded
salt and pepper to taste
1.Pre-heat oven to 350°F.
2.Cook chorizo in a large skillet until it starts to brown.
3.Add onion and garlic and mix very well. Cook for about 3 minutes.
4.In a bowl whisk eggs, milk, cheese, parsley, salt and pepper.
5.Add chorizo to the bowl and mix well.
6.Pour mixture in the bell peppers and place them in a shallow baking dish.
7.Bake for 35-40 minutes or until the eggs are thoroughly cooked.
1/2 small onion, chopped
2 garlic cloves, minced
6 eggs
1/4 cup whole milk
1/2 cup shredded mozzarella cheese
handful of fresh parsley, chopped
3 bell peppers, tops cut and seeded
salt and pepper to taste
1.Pre-heat oven to 350°F.
2.Cook chorizo in a large skillet until it starts to brown.
3.Add onion and garlic and mix very well. Cook for about 3 minutes.
4.In a bowl whisk eggs, milk, cheese, parsley, salt and pepper.
5.Add chorizo to the bowl and mix well.
6.Pour mixture in the bell peppers and place them in a shallow baking dish.
7.Bake for 35-40 minutes or until the eggs are thoroughly cooked.
Saturday, August 20, 2011
Jimmy's Pineapple Teryaki Sauce
1/2 c oil
1/2 c brown sugar
1/2 c low sodium soy sauce
2 T minced garlic
1 c juice from can of pineapple (heavy syrup type)
1 T ground ginger
2t molasses
3/4 c pineapple chunks, pureed
1/4 c water
2 T corn starch
Add the first 8 ingredients to a pot and bring to a boil, stirring occasionally so it doesn't burn to the bottom.
Mix the corn starch into the water. Once the first ingredients come to a boil add in the cornstarch. Reduce heat and stir constantly. Allow to reduce to the thickness you desire.
Marinade whatever you'd like in it and enjoy!
1/2 c brown sugar
1/2 c low sodium soy sauce
2 T minced garlic
1 c juice from can of pineapple (heavy syrup type)
1 T ground ginger
2t molasses
3/4 c pineapple chunks, pureed
1/4 c water
2 T corn starch
Add the first 8 ingredients to a pot and bring to a boil, stirring occasionally so it doesn't burn to the bottom.
Mix the corn starch into the water. Once the first ingredients come to a boil add in the cornstarch. Reduce heat and stir constantly. Allow to reduce to the thickness you desire.
Marinade whatever you'd like in it and enjoy!
Saturday, July 30, 2011
S'mores Cheesecake
Crust
1 1/4cups graham cracker crumbs
3tablespoons granulated sugar
1/4cup plus 2 tablespoons butter, melted
Cheesecake
3packages (8 oz each) cream cheese, softened
1cup packed light brown sugar
1/3cup marshmallow creme
1tablespoon vanilla
4eggs
1/4teaspoon ground cinnamon
1cup milk chocolate chips (6 oz)Topping
1cup milk chocolate chips (6 oz)
1/4cup whipping (heavy) cream
Heat oven to 425°F. Spray 10-inch springform pan with cooking spray.
In small bowl, mix all crust ingredients. Remove 1/2 cup mixture for topping; set aside. Press remaining mixture evenly into bottom of pan. Bake 5 minutes or until crust is just turning deep golden around edge.
In large bowl, beat cream cheese with electric mixer on medium speed, stopping to scrape side occasionally, until smooth. Add brown sugar, marshmallow creme and vanilla, and beat until smooth. Add eggs, 1 at a time, beating 1 minute after each addition. Use rubber spatula to stir in cinnamon. Sprinkle 1 cup chocolate chips over crust. Pour batter over chips.
Bake cheesecake 15 minutes; reduce oven temperature to 225°F. Bake 55 minutes longer or until cheesecake is set around edge and center is almost set but just slightly wiggly. (Do not insert knife to test doneness because hole could cause cheesecake to crack.) Turn off oven, open oven door slightly and allow cheesecake to cool to room temperature. Remove from oven, cover loosely with foil and refrigerate at least 3 hours.
In 1-quart saucepan, heat 1 cup chocolate chips and the whipping cream over low heat, stirring occasionally, until chocolate chips are melted. Spread over cheesecake and sprinkle with reserved 1/2 cup crumbs.
Cover with foil and refrigerate cheesecake 1 hour or up to 48 hours. Run metal spatula along side of cheesecake to loosen and remove side of pan before serving. Store any leftovers covered in refrigerator.
1 1/4cups graham cracker crumbs
3tablespoons granulated sugar
1/4cup plus 2 tablespoons butter, melted
Cheesecake
3packages (8 oz each) cream cheese, softened
1cup packed light brown sugar
1/3cup marshmallow creme
1tablespoon vanilla
4eggs
1/4teaspoon ground cinnamon
1cup milk chocolate chips (6 oz)Topping
1cup milk chocolate chips (6 oz)
1/4cup whipping (heavy) cream
Heat oven to 425°F. Spray 10-inch springform pan with cooking spray.
In small bowl, mix all crust ingredients. Remove 1/2 cup mixture for topping; set aside. Press remaining mixture evenly into bottom of pan. Bake 5 minutes or until crust is just turning deep golden around edge.
In large bowl, beat cream cheese with electric mixer on medium speed, stopping to scrape side occasionally, until smooth. Add brown sugar, marshmallow creme and vanilla, and beat until smooth. Add eggs, 1 at a time, beating 1 minute after each addition. Use rubber spatula to stir in cinnamon. Sprinkle 1 cup chocolate chips over crust. Pour batter over chips.
Bake cheesecake 15 minutes; reduce oven temperature to 225°F. Bake 55 minutes longer or until cheesecake is set around edge and center is almost set but just slightly wiggly. (Do not insert knife to test doneness because hole could cause cheesecake to crack.) Turn off oven, open oven door slightly and allow cheesecake to cool to room temperature. Remove from oven, cover loosely with foil and refrigerate at least 3 hours.
In 1-quart saucepan, heat 1 cup chocolate chips and the whipping cream over low heat, stirring occasionally, until chocolate chips are melted. Spread over cheesecake and sprinkle with reserved 1/2 cup crumbs.
Cover with foil and refrigerate cheesecake 1 hour or up to 48 hours. Run metal spatula along side of cheesecake to loosen and remove side of pan before serving. Store any leftovers covered in refrigerator.
Wednesday, July 13, 2011
Lobster Roll with Dill Mayo
•2 hot dog buns
•Butter
•1/4 cup mayonnaise
•1/8 cup dill juice from you pickle jar
•1 pound cooked lobster meat cut in 1/4-inch chunks
•1 stick celery (finely diced)
•Salt and pepper
•Lemon wedges for serving
1. Split the hot dog buns and spread thinly with butter, both on the outside and inside. Toast in frying pan on each side.
2. Combine the mayonnaise with the dill. Add lobster and celery.
3. Season to taste with salt and pepper.
4. Pile high on the toasted hot dog buns and serve with lemon wedges.
•Butter
•1/4 cup mayonnaise
•1/8 cup dill juice from you pickle jar
•1 pound cooked lobster meat cut in 1/4-inch chunks
•1 stick celery (finely diced)
•Salt and pepper
•Lemon wedges for serving
1. Split the hot dog buns and spread thinly with butter, both on the outside and inside. Toast in frying pan on each side.
2. Combine the mayonnaise with the dill. Add lobster and celery.
3. Season to taste with salt and pepper.
4. Pile high on the toasted hot dog buns and serve with lemon wedges.
Apple Pie Egg Rolls
1 tablespoon butter
3 cups apples, peeled, cored, and diced
1/4 cup brown sugar
1/2 teaspoon cinnamon
5 egg roll wrappers
vegetable oil for frying
for garnish:
1 tablespoon sugar mixed with 1/4 teaspoon cinnamon
In a medium size pan, melt butter, add apples, brown sugar, and cinnamon. Cook over medium-high heat, stirring often until apples are tender. Pour into a bowl and place in the refrigerator to cool, about 3o minutes.
Place about 2 tablespoons of apple filling into each egg roll wrapper, wet edges of wrapper with water, roll up sealing edges. Repeat with remaining ingredients.
Heat oil to about 350 degrees, add egg rolls two at a time, turning to cook all sides, remove to paper lined plate and sprinkle with cinnamon sugar. Repeat with remaining egg rolls.
Serve with vanilla ice cream and caramel sauce, it’s good!
3 cups apples, peeled, cored, and diced
1/4 cup brown sugar
1/2 teaspoon cinnamon
5 egg roll wrappers
vegetable oil for frying
for garnish:
1 tablespoon sugar mixed with 1/4 teaspoon cinnamon
In a medium size pan, melt butter, add apples, brown sugar, and cinnamon. Cook over medium-high heat, stirring often until apples are tender. Pour into a bowl and place in the refrigerator to cool, about 3o minutes.
Place about 2 tablespoons of apple filling into each egg roll wrapper, wet edges of wrapper with water, roll up sealing edges. Repeat with remaining ingredients.
Heat oil to about 350 degrees, add egg rolls two at a time, turning to cook all sides, remove to paper lined plate and sprinkle with cinnamon sugar. Repeat with remaining egg rolls.
Serve with vanilla ice cream and caramel sauce, it’s good!
Sunday, July 10, 2011
Garlic Aioli
3 garlic cloves, chopped
1 large egg
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
2 turns freshly ground black pepper
1/2 cup olive oil
Directions
Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion
1 large egg
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
2 turns freshly ground black pepper
1/2 cup olive oil
Directions
Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion
Monday, June 20, 2011
Creamy Bacon and Potatoe Salad
4 pounds small red potatoes, sliced
1/2 pound bacon
6 hard boiled eggs, chopped
1 small red onion, minced
1 1/4 cups mayonnaise
2 tablespoons spicy mustard
1-2 teaspoons vinegar
Salt and pepper
1 tablespoon chopped tarragon (optional)
Instructions
1.Boil potatoes, drain, and chill.
2.Meanwhile cook the bacon over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble.
3.Combine potatoes with bacon, eggs, and onion.
4.Add mayonnaise, mustard, and vinegar. Mash together if desired.
5.Season with salt and pepper.
6.Garnish with tarragon.
1/2 pound bacon
6 hard boiled eggs, chopped
1 small red onion, minced
1 1/4 cups mayonnaise
2 tablespoons spicy mustard
1-2 teaspoons vinegar
Salt and pepper
1 tablespoon chopped tarragon (optional)
Instructions
1.Boil potatoes, drain, and chill.
2.Meanwhile cook the bacon over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble.
3.Combine potatoes with bacon, eggs, and onion.
4.Add mayonnaise, mustard, and vinegar. Mash together if desired.
5.Season with salt and pepper.
6.Garnish with tarragon.
Sunday, April 17, 2011
Nikki's Veggie Pasta Sauce
1 jar marinara sauce
2 med zucchini, peeled (chopped or shredded)
1 small onion (finely chopped)
1 med carrot (chopped or shredded)
1 can chopped tomatoes
1 shake of red pepper flakes (may want to add after Aidans is served, but one shake is not to spicy)
1 tsp Italian seasoning
In a skillet pour tomatoes and carrots, cook for a bit until carrots start to get tender. Add onion. Cook until onions are cooked and transparent. Drop in zucchini and add marinara sauce and cook until zucchini is tender. Add pepper flakes and Italian seasoning. Cook an additional 5 minutes.
Cool. Then puree in a blender. Freezes quite nicely.
2 med zucchini, peeled (chopped or shredded)
1 small onion (finely chopped)
1 med carrot (chopped or shredded)
1 can chopped tomatoes
1 shake of red pepper flakes (may want to add after Aidans is served, but one shake is not to spicy)
1 tsp Italian seasoning
In a skillet pour tomatoes and carrots, cook for a bit until carrots start to get tender. Add onion. Cook until onions are cooked and transparent. Drop in zucchini and add marinara sauce and cook until zucchini is tender. Add pepper flakes and Italian seasoning. Cook an additional 5 minutes.
Cool. Then puree in a blender. Freezes quite nicely.
Sausage Cornbread Muffins
1 pkg. Pork Sausage Roll
2 eggs
2/3 cup milk
2 pkgs. (8.5 ounces each) corn muffin mix
1 can (15.25 ounces) whole kernel corn, drained
1 cup (4 ounces) shredded sharp cheddar cheese
¾ cup chopped onion
1. Preheat oven to 400ºF. Lightly grease 24 muffin cups or use foil liners.
2. Cook sausage in large skillet over medium-high heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain.
3. Beat eggs and milk in large bowl with whisk until well blended. Add muffin mixes; stir just until moistened. Stir in sausage and remaining ingredients.
4. Spoon into prepared muffin cups, flling each cup 3/4 full.
5. Bake 15 minutes or until light golden brown.
2 eggs
2/3 cup milk
2 pkgs. (8.5 ounces each) corn muffin mix
1 can (15.25 ounces) whole kernel corn, drained
1 cup (4 ounces) shredded sharp cheddar cheese
¾ cup chopped onion
1. Preheat oven to 400ºF. Lightly grease 24 muffin cups or use foil liners.
2. Cook sausage in large skillet over medium-high heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain.
3. Beat eggs and milk in large bowl with whisk until well blended. Add muffin mixes; stir just until moistened. Stir in sausage and remaining ingredients.
4. Spoon into prepared muffin cups, flling each cup 3/4 full.
5. Bake 15 minutes or until light golden brown.
Sausage Egg Rolls
½ pkg. Jimmy Dean® Regular Flavor Pork Sausage Roll (8 ounces)
1 bag (16 oz.) coleslaw blend
1 tablespoon finely
chopped gingerroot
1 tablespoon finely chopped fresh garlic
¼ teaspoon ground black pepper
1 bunch bean thread noodles (prepared to package instructions)
¼ teaspoon salt
1 egg white
¼ teaspoon cornstarch
13 egg roll wrappers
Vegetable oil for frying
Suggested dipping sauces
Spicy mustard
*Sweet-and-sour sauce*
Soy sauce
1. Cook sausage in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return to skillet. Add to the coleslaw blend, ginger, garlic, pepper and salt; mix well. Cool slightly.
2. Beat egg white and cornstarch in small bowl with wire whisk until well blended. Spoon 1/4 cup sausage mixture onto center of each egg roll wrapper then add a small amount of your bean thread noodles; brush edges of wrapper lightly with egg wash. Fold in opposite sides of each wrapper, then roll up tightly.
3. Heat 3 inches oil in large deep skillet or deep fryer on medium-high heat to 375°F.
4. Add egg rolls in batches; cook 3-4 minutes or until golden brown. Drain on paper towels. Serve with desired dipping sauce.
1 bag (16 oz.) coleslaw blend
1 tablespoon finely
chopped gingerroot
1 tablespoon finely chopped fresh garlic
¼ teaspoon ground black pepper
1 bunch bean thread noodles (prepared to package instructions)
¼ teaspoon salt
1 egg white
¼ teaspoon cornstarch
13 egg roll wrappers
Vegetable oil for frying
Suggested dipping sauces
Spicy mustard
*Sweet-and-sour sauce*
Soy sauce
1. Cook sausage in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return to skillet. Add to the coleslaw blend, ginger, garlic, pepper and salt; mix well. Cool slightly.
2. Beat egg white and cornstarch in small bowl with wire whisk until well blended. Spoon 1/4 cup sausage mixture onto center of each egg roll wrapper then add a small amount of your bean thread noodles; brush edges of wrapper lightly with egg wash. Fold in opposite sides of each wrapper, then roll up tightly.
3. Heat 3 inches oil in large deep skillet or deep fryer on medium-high heat to 375°F.
4. Add egg rolls in batches; cook 3-4 minutes or until golden brown. Drain on paper towels. Serve with desired dipping sauce.
Sausage Jalapeno Poppers
1 pkg. Pork Sausage Roll
1 pkg. (8 ounces) cream cheese, cubed, softened
2 cups (8 ounces) shredded cheddar cheese
32 medium fresh jalapeño peppers
1. Preheat oven to 425°F. Cook sausage in large skillet over medium-high heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain. Place in medium bowl.
2. Add cream cheese and cheddar cheese; mix well.
3. Cut peppers lengthwise in half; discard seeds. Fill each pepper with a generous portion of sausage mixture; press lightly into peppers to secure. (Filling should mound slightly above top edges of peppers.)
4. Place on lightly greased baking sheet or in broiler pan.
5. Bake 10 minutes or until peppers are crisp-tender and filling is lightly browned.
Cook’s Tips: When handling fresh jalapeno peppers, be sure to wear disposable rubber or clear plastic gloves to prevent the oils from the peppers from irritating your skin. Never touch your eyes, nose or mouth when handling hot peppers. Baking the poppers on the indented top of a broiler pan will help to hold the peppers upright and prevent the filling from spilling out.
1 pkg. (8 ounces) cream cheese, cubed, softened
2 cups (8 ounces) shredded cheddar cheese
32 medium fresh jalapeño peppers
1. Preheat oven to 425°F. Cook sausage in large skillet over medium-high heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain. Place in medium bowl.
2. Add cream cheese and cheddar cheese; mix well.
3. Cut peppers lengthwise in half; discard seeds. Fill each pepper with a generous portion of sausage mixture; press lightly into peppers to secure. (Filling should mound slightly above top edges of peppers.)
4. Place on lightly greased baking sheet or in broiler pan.
5. Bake 10 minutes or until peppers are crisp-tender and filling is lightly browned.
Cook’s Tips: When handling fresh jalapeno peppers, be sure to wear disposable rubber or clear plastic gloves to prevent the oils from the peppers from irritating your skin. Never touch your eyes, nose or mouth when handling hot peppers. Baking the poppers on the indented top of a broiler pan will help to hold the peppers upright and prevent the filling from spilling out.
Sunday, March 20, 2011
Veggie Soup
10 c chicken broth
4 red potatoes, cut into 1" cubes
1 large sweet onion, diced
1 c baby carrots, diced
2 c celery, thinly sliced
2 med zucchinis, diced
8 oz tomato sauce, canned
3 T garlic, minced
1/4 bunch parsley, chopped
1/4 bunch cilantro, chopped
In a large pot combine the chicken broth, potatoes, onions, carrots, celery and zucchini. Bring to a boil, reduce heat to medium high, and simmer until the potatoes and carrots are tender. About 30 minutes.
Add in the tomato sauce, garlic, parsley and cilantro. Reduce heat to medium low and cook for 10 to 15 minutes more. Season to taste with black pepper and serve.
4 red potatoes, cut into 1" cubes
1 large sweet onion, diced
1 c baby carrots, diced
2 c celery, thinly sliced
2 med zucchinis, diced
8 oz tomato sauce, canned
3 T garlic, minced
1/4 bunch parsley, chopped
1/4 bunch cilantro, chopped
In a large pot combine the chicken broth, potatoes, onions, carrots, celery and zucchini. Bring to a boil, reduce heat to medium high, and simmer until the potatoes and carrots are tender. About 30 minutes.
Add in the tomato sauce, garlic, parsley and cilantro. Reduce heat to medium low and cook for 10 to 15 minutes more. Season to taste with black pepper and serve.
Saturday, February 26, 2011
Potatoe, Ham and Roasted Garlic Soup
more to come ....
Or alter the ingredients a little and have:
Chicken Cordon Bleu Soup
1 cup cubed cooked chicken
1 cup diced cooked ham
1 cup shredded Swiss cheese (4 oz)
1 tablespoon chopped fresh chives
Or alter the ingredients a little and have:
Chicken Cordon Bleu Soup
1 cup cubed cooked chicken
1 cup diced cooked ham
1 cup shredded Swiss cheese (4 oz)
1 tablespoon chopped fresh chives
Stuffed Bell Peppers
1 cup long grain white rice
1 cup water
1 chicken bouillon cube
2 tablespoons canola oil
1 pound ground beef
1 teaspoon worcestershire sauce
1/2 teaspoon italian seasoning
3 cloves garlic, minced
1 onion, chopped
3 large bell peppers, cut into bite sized pieces
1 (16 ounce) can chopped tomatoes
1 cup shredded cheddar
1 cup water
1 chicken bouillon cube
2 tablespoons canola oil
1 pound ground beef
1 teaspoon worcestershire sauce
1/2 teaspoon italian seasoning
3 cloves garlic, minced
1 onion, chopped
3 large bell peppers, cut into bite sized pieces
1 (16 ounce) can chopped tomatoes
1 cup shredded cheddar
Saturday, February 5, 2011
Fully Loaded Potatoe Wedges
4 large russet, potatoes, sliced into wedges
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1 1/2 teaspoon paprika
4 tablespoons olive oil
salt/pepper, optional
1 cup cheddar cheese
3 slices turkey bacon, chopped and cooked until crisp
1/2 cup sour cream
3 scallions, chopped, optional
Preheat oven to 450 degrees.
Place potato wedges on an aluminum foil lined baking sheet.
In a small bowl, combine garlic powder, onion powder, paprika and olive oil. Stir into a paste. Brush over both sides of the potato wedges. Sprinkle both sides with salt pepper.
Bake in the preheated oven for about 20 – 25 minutes; turn. Bake until crisp, about 10 minutes more. Sprinkle the wedges with the cheddar cheese. Bake about 3 -4 minutes longer or until the cheese is melted. Top with bacon, sour cream and chopped scallions. Serve immediately.
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1 1/2 teaspoon paprika
4 tablespoons olive oil
salt/pepper, optional
1 cup cheddar cheese
3 slices turkey bacon, chopped and cooked until crisp
1/2 cup sour cream
3 scallions, chopped, optional
Preheat oven to 450 degrees.
Place potato wedges on an aluminum foil lined baking sheet.
In a small bowl, combine garlic powder, onion powder, paprika and olive oil. Stir into a paste. Brush over both sides of the potato wedges. Sprinkle both sides with salt pepper.
Bake in the preheated oven for about 20 – 25 minutes; turn. Bake until crisp, about 10 minutes more. Sprinkle the wedges with the cheddar cheese. Bake about 3 -4 minutes longer or until the cheese is melted. Top with bacon, sour cream and chopped scallions. Serve immediately.
Monday, January 24, 2011
Chicken Enchiladas
1 1/2 cup cooked chicken, chopped
1 can black beans, drained
2 cups shredded cheddar cheese or monterey jack cheese
2 cups sour cream
Flour tortillas
1 large can enchilada sauce
Mix together chicken, beans, 1 cup of the cheese, and 1 cup of the sour cream. Spoon into tortillas (about 8) and roll up.
Mix enchilada sauce, and remaining 1 cup of sour cream together and spoon over filled tortillas. Top with remaining 1 cup of cheese.
Garnish with jalapeno slices or black olives.
Bake at 350 for about 25 minutes, or until bubbly.
Variation: You can substitute plain yogurt for the sour cream.
1 can black beans, drained
2 cups shredded cheddar cheese or monterey jack cheese
2 cups sour cream
Flour tortillas
1 large can enchilada sauce
Mix together chicken, beans, 1 cup of the cheese, and 1 cup of the sour cream. Spoon into tortillas (about 8) and roll up.
Mix enchilada sauce, and remaining 1 cup of sour cream together and spoon over filled tortillas. Top with remaining 1 cup of cheese.
Garnish with jalapeno slices or black olives.
Bake at 350 for about 25 minutes, or until bubbly.
Variation: You can substitute plain yogurt for the sour cream.
Coconut Macaroons
1 large egg white
1 tablespoon sugar
1/4 teaspoon vanilla
1/8 teaspoon almond extract
3/4 cup sweetened flaked coconut
Put oven rack in middle position and preheat oven to 300°F.
Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Divide coconut mixture into little mounds -- anywhere from 4 to 10 cookies -- then drop about 2 inches apart onto greased and floured baking sheet.
Bake at 300°F in middle of oven until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.
1 tablespoon sugar
1/4 teaspoon vanilla
1/8 teaspoon almond extract
3/4 cup sweetened flaked coconut
Put oven rack in middle position and preheat oven to 300°F.
Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Divide coconut mixture into little mounds -- anywhere from 4 to 10 cookies -- then drop about 2 inches apart onto greased and floured baking sheet.
Bake at 300°F in middle of oven until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.
Dale's Sticky Rice ;p
This looks so yummy I want a steamer for my birthday so I can make it ;p
http://www.bravotv.com/top-chef/season-8/top-recipe?id=78254#selected
Bacon Sticky Rice
by Dale Talde
Banana leaf, garnish
2 pounds Chinese bacon, skin removed and diced
2 ounces garlic
2 ounces ginger
2 pounds glutinous rice
5 ounces oyster sauce
1 ounce salt
4 ounces scallion
1 1/2 cups Shaoxing wine
1 ounce sugar
Method:
1. Soak rice in cold water, then add all ingredients, except banana leaf, to a pan
and bring to a boil.
2. Steam in steamer for an hour. After 1 hour, drain water from rice and steam in
steamer.
3. When bacon is tender, combine all and wrap in banana leaf.
PRESENTED
http://www.bravotv.com/top-chef/season-8/top-recipe?id=78254#selected
Bacon Sticky Rice
by Dale Talde
Banana leaf, garnish
2 pounds Chinese bacon, skin removed and diced
2 ounces garlic
2 ounces ginger
2 pounds glutinous rice
5 ounces oyster sauce
1 ounce salt
4 ounces scallion
1 1/2 cups Shaoxing wine
1 ounce sugar
Method:
1. Soak rice in cold water, then add all ingredients, except banana leaf, to a pan
and bring to a boil.
2. Steam in steamer for an hour. After 1 hour, drain water from rice and steam in
steamer.
3. When bacon is tender, combine all and wrap in banana leaf.
PRESENTED
Monday, January 17, 2011
Hot Buttered Rum Cheesecake
Crust
1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
Filling
5 packages (8 oz each) cream cheese, softened
1 1/4 cups granulated sugar
1/3 cup whipping cream
2 tablespoons rum
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3 eggs
Sauce
1/2 cup packed brown sugar
1/4 cup butter or margarine
1/3 cup whipping cream
1/4 cup rum
Heat oven to 350°F.
In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely. Reduce oven temperature to 325°F.
While crust is cooling, in large bowl, beat all filling ingredients except eggs with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in eggs until well blended. Pour over crust; smooth top.
Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set and center is still soft. Turn off oven; leave oven door open about 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven; cool in pan on cooling rack away from drafts 30 minutes.
Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled. Cover; continue refrigerating at least 9 hours but no longer than 48 hours.
In 1 1/2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened.
To serve, run metal spatula along side of cheesecake to loosen again; remove side of pan. Serve with warm sauce. Store cheesecake and sauce covered in refrigerator.
1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
Filling
5 packages (8 oz each) cream cheese, softened
1 1/4 cups granulated sugar
1/3 cup whipping cream
2 tablespoons rum
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3 eggs
Sauce
1/2 cup packed brown sugar
1/4 cup butter or margarine
1/3 cup whipping cream
1/4 cup rum
Heat oven to 350°F.
In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely. Reduce oven temperature to 325°F.
While crust is cooling, in large bowl, beat all filling ingredients except eggs with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in eggs until well blended. Pour over crust; smooth top.
Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set and center is still soft. Turn off oven; leave oven door open about 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven; cool in pan on cooling rack away from drafts 30 minutes.
Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled. Cover; continue refrigerating at least 9 hours but no longer than 48 hours.
In 1 1/2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened.
To serve, run metal spatula along side of cheesecake to loosen again; remove side of pan. Serve with warm sauce. Store cheesecake and sauce covered in refrigerator.
Saturday, January 15, 2011
Chipotle Chicken Wings
1 (15-ounce) can tomato sauce
2 tablespoons butter, melted
1/2 cup honey
1/4 cup chipotle pepper (look in Mexican aisle at market)
1 tablespoon grated lime rind (about 3 limes)
3 tablespoons fresh lime juice
1/4 teaspoon ground red pepper
4 to 5 pounds chicken wings
1 tablespoon salt
1 teaspoon pepper
1 cup all-purpose flour
Peanut or vegetable oil
Add first seven ingredients to a blender and puree. Then heat in a small saucepan over medium heat. Bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Set tomato sauce mixture aside.
Cut wings in half at joint, if desired.
Sprinkle wings evenly with salt and pepper; dredge lightly in flour, shaking off excess.
If you have a deep fryer use it. If not, follow the next steps. Pour oil to a depth of 1 1/2 inches into a large, deep skillet or Dutch oven; heat oil to 375°.
Fry wings, in 3 batches, 8 minutes per batch or until golden and crispy. Remove wings from oil using a slotted spoon; drain on layers of paper towels. (Allow oil to return to 375° before adding next batch of wings.)
Place wings in a large bowl. Drizzle with tomato sauce mixture, tossing well to coat. Let stand 5 minutes before serving.
2 tablespoons butter, melted
1/2 cup honey
1/4 cup chipotle pepper (look in Mexican aisle at market)
1 tablespoon grated lime rind (about 3 limes)
3 tablespoons fresh lime juice
1/4 teaspoon ground red pepper
4 to 5 pounds chicken wings
1 tablespoon salt
1 teaspoon pepper
1 cup all-purpose flour
Peanut or vegetable oil
Add first seven ingredients to a blender and puree. Then heat in a small saucepan over medium heat. Bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Set tomato sauce mixture aside.
Cut wings in half at joint, if desired.
Sprinkle wings evenly with salt and pepper; dredge lightly in flour, shaking off excess.
If you have a deep fryer use it. If not, follow the next steps. Pour oil to a depth of 1 1/2 inches into a large, deep skillet or Dutch oven; heat oil to 375°.
Fry wings, in 3 batches, 8 minutes per batch or until golden and crispy. Remove wings from oil using a slotted spoon; drain on layers of paper towels. (Allow oil to return to 375° before adding next batch of wings.)
Place wings in a large bowl. Drizzle with tomato sauce mixture, tossing well to coat. Let stand 5 minutes before serving.
Sticky Asian Chicken Wings
2 pounds chicken wings
3/4 cup soy sauce
1/2 cup teriyaki sauce
1/2 cup butter, melted
1 cup firmly packed light brown sugar
1 tablespoon Creole seasoning
1 teaspoon dry mustard
Cut wings in half at joint.
Combine soy sauce and next 5 ingredients in a broiler pan; add chicken, turning to coat. Cover and chill 1 hour. Drain chicken, discarding marinade. Return chicken to pan.
Bake at 375° for 1 hour. Broil 5 inches from heat (with electric oven door partially open) 10 minutes or until browned. Serve with carrot and celery sticks and dip, if desired.
3/4 cup soy sauce
1/2 cup teriyaki sauce
1/2 cup butter, melted
1 cup firmly packed light brown sugar
1 tablespoon Creole seasoning
1 teaspoon dry mustard
Cut wings in half at joint.
Combine soy sauce and next 5 ingredients in a broiler pan; add chicken, turning to coat. Cover and chill 1 hour. Drain chicken, discarding marinade. Return chicken to pan.
Bake at 375° for 1 hour. Broil 5 inches from heat (with electric oven door partially open) 10 minutes or until browned. Serve with carrot and celery sticks and dip, if desired.
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