Monday, August 4, 2014

Zucchini Sticks with Sweet Onion Sauce

First, melt 1 tablespoon butter in a medium-sized frying pan over moderate heat, and add 1 medium sweet onion (about 1/2 pound), sliced.
Cook, stirring occasionally, until the onion softens, then caramelizes. This should take between 20 and 25 minutes, at medium-low heat. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
When the onions are medium brown, remove them from the heat.
Place the following in a small food processor or blender:
all of the caramelized onions
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
Process until fairly smooth. Remove from the processor, and stir in 1 cup mayonnaise.

Zucchini Fries:

scant 1/2 cup freshly grated Parmesan cheese
garlic powder and paprika, a little of each

panko bread crumbs
1 zucchini

Cut up zucchini into fries, no need to peel.  Dip into flour, then into egg, then into seasoning mixture.  Place on greased pan.
Bake at 425 for 10 minutes, then flip, and bake for 10 more minutes.

Thursday, February 6, 2014

Cream of Chicken Soup recipe- to use in place of condensed soup

Prep time:  
Cook time:  
Total time:  
Serves: 3 cups
Makes the equivalent of about 2 cans of condensed cream of chicken soup.
  • 2½ cups chicken broth (I used 2 cans)
  • 1½ cups milk
  • ¾ cup flour
  • 1 tablespoon seasoning mix (or on your own, ½ tsp. onion powder, ½ tsp. garlic powder, ½ tsp. black pepper, 1 tsp. salt, ½ tsp. parsley, etc)
  1. Combine the chicken broth and ½ cup of the milk in a large saucepan. Bring to a low boil.
  2. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
  3. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.
The seasoning possibilities are really open-ended. I change the spices I use every time I make this depending on what I’m going to use the soup for. The texture can get lumpy really quickly so I suggest keeping the heat as low as possible and whisking continuously for a more smooth consistency.   

Friday, August 23, 2013

Really great muffins!

Applesauce Spice Muffins( muffins:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup packed light brown sugar
  • 1 stick (1/2 cup) plus 3 tablespoons unsalted butter, melted
  • 1 cup unsweetened applesauce
  • 1 cup pecans or walnuts (3 1/2 ounces), coarsely chopped
For topping:
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • Special equipment: a muffin pan with 12 (1/2-cup) muffin cups


Prepare muffins:
Put oven rack in middle position and preheat oven to 400°F. Grease muffin pan.
Stir together flour, baking powder, baking soda, spices, and salt in a bowl. Whisk together eggs and brown sugar in a large bowl until combined well, then add butter, a little at a time, whisking until mixture is creamy. Stir in applesauce, then fold in flour mixture until flour is just moistened. Stir in nuts and divide batter among muffin cups.
Make topping and bake:
Stir together all topping ingredients and sprinkle on top of muffins. Bake until muffins are puffed and golden, about 20 minutes. Cool in pan on a rack 5 minutes, then remove muffins from pan and cool slightly.

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Wednesday, August 21, 2013

Creamy Nutella popsicles

Nutella COOL WHIP  Popsicles
Makes 3 popsicles
  • 1 cup COOL WHIP
  • 1/2 cup milk
  • 3 Tbsp. Nutella
Place all ingredients in a blender. Process until blended, then pour into popsicle molds. Freeze for a few hours, then enjoy.

Slow Cooker Chicken Fajitas

Slow Cooker Chicken Fajitas

1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 Tablespoon vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
12 flour tortillas, warmed to serve
Spray slow cooker with non-stick cooking spray. Place all ingredients in slow cooker and mix gently, until all spices are incorporated. Cook on low for 4-6 hours or high for 2 hours.
Serve with tortillas, shredded cheese, salsa, and guacamole.

Easy and good!

Oreo Cake Batter Ice Cream

Oreo Cake Batter Ice Cream
Recipe adapted slightly from Annie’s Eats
2 1/2 cups whole milk, divided
1/2 cup yellow cake mix (I used Pillsbury Funfetti because I had a box on hand)
1/2 cup sugar
Pinch of salt
3 egg yolks
2 tsp vanilla
1/2 cup heavy cream
2 rows of cake batter flavored Oreos, roughly chopped
In a medium, heavy bottom sauce pan combine 1 cup of the whole milk with the cake mix, and sugar. Whisk over medium heat until warmed through, making sure the cake mix doesn’t clump. In a small bowl whisk the egg yolks with the pinch of salt until smooth. In a large bowl combine the remaining milk, heavy cream and vanilla, and place a fine mesh sieve over top.
When the heated milk mixture begins to steam slightly, remove from heat. Slowly ladle 1/4 cup of the mixture into the egg yolks while whisking constantly. This is called tempering, it prevents the yolks from cooking and scrambling when they hit the hot milk mixture. Test the yolks to make sure they’re not still cold and then slowly pour them into the steaming milk mixture, again whisking constantly.
Keep whisking until the mixture has thickened and an instant read thermometer reads 170-175°F. I found that as I was whisking the cake batter was making my mixture clumpy. Don’t worry, this won’t effect your base, it just makes it kind of difficult to whisk. Once the the base reaches the 170-175°F, pour through the sieve into the milk and cream mixture. Whisk gently to combine. Cover with plastic wrap and refrigerate for 3 hours or overnight.
After the base has chilled thoroughly freeze according to your ice cream maker’s instructions. About 10 minutes before the cycle is over, add in your chopped Oreos. Pour into a large container and freeze until hard.
Ice cream will last about three weeks to a month in an airtight container, though I’ve been known to savor mine for several months, even if it is a bit frost bitten.

Szechuan Chicken and Noodles

Szechuan Chicken and Noodles

  • 1 lb chicken breasts, cut into bite-size pieces
  • 1 3/4 cups Yoshida's Original Gourmet Sauce*
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 2 green bell peppers, diced (seeds and ribs removed)
  • 1 small yellow onion, chopped
  • 2 cups broccoli florets, steamed
  • 2 teaspoons minced garlic
  • 1 teaspoon paprika 
  • 1 box (13.25 oz) whole wheat linguine noodles (you don't have to use whole wheat) 
Cook the linguine noodles according to the directions on the package.
In a large skillet over medium-high heat, melt butter. Add the chicken and cook until chicken turns white and is no longer pink on the inside (takes about 8-10 minutes). Remove the chicken onto a plate.
In the same skillet, add olive oil over medium heat. Add the onion and bell pepper and saute until soft (about 8 minutes). Once the vegetables are done, add the cooked chicken back to the skillet.
Add in the sauce, minced garlic and paprika. Stir well. Reduce heat to medium-low and continue to cook for 5-8 more minutes, or until marinade is thoroughly heated and slightly thickened. Add in the cooked broccoli last.
When linguine is done cooking drain the water and then add noodles into the chicken/sauce mixture. Stir to combine and serve.
Makes 6 servings.

We all loved this.  I cooked the chicken in the slow cooker with the Yoshida's sauce to save time and then threw it in the pot at the end.  Really good!