Thursday, April 21, 2011

Green Salad w/ Autumn Fruit

Green Salad with Autumn Fruit
1-2 pears or apples sliced
2 tbs. lemon juice
toss these two in a bowl
6-8 c. lettuce or mixed greens (torn)
add fruit and 1/2 c. parmesan or feta cheese
1/2 c. dried cranberries
1/2 c. walnuts or almonds
carmelized nuts:
nuts
1-2 tbs corn syrup
1-2 tbs sugar
mix together and toast in oven 350 degrees until sugar begins to melt (5 min)
dressing:
1/3 c. oil
1 tbs dijon mustard
1 tbs sugar
1 tbs lemon juice
1/2 tsp. salt
1/4 tsp. pepper
warning: if you make this for other people, you will probably get famous for it. then you will probably claim it as your own and add your last name to the title: i.e. "the downey salad", and always offer to bring your world-renown salad to the parties.
and that is okay.
or maybe I am justifying what I just did.

Monday, April 18, 2011

Guacamole

The BEST Guacamole EVER
In my opinion, the best guacamole is FRESH guacamole with as many ingredients from the garden as possible. When I went to the restaurant "Barbacoa" in Boise, I watched VERY closely so I could re-create it at home. Almost all the ingredients were FRESH and I noticed they added a few shakes of green Tabasco sauce.. that was it. :)3 avocadosRed onion, chopped (about 1/4 c.)2 cloves garlic, minced1/2 bunch cilantro leaves, chopped1 jalapeno, finely chopped (or to taste)1 large ripe garden tomato (or 2 smaller tomatoes), dicedjuice of 1 lime4-5 shakes green Tabasco sauceKosher salt, to tasteFresh cracked pepper, to tastePit avocados and mash in a bowl. If you like your guac kind of chunky (that's how we like it), coarsely chop with the side of a fork instead of using the fork to mash it straight down. Carefully stir in remaining ingredients until well mixed. That's it!

Noodle's and Co Thai Peanut Saute

Our Version of Noodles & Co.'s Thai Peanut Saute
(Fav Fam Recipes)
This is my personal version of the "Indonesian Peanut Saute" from Noodles & Co. It turned out just like it! It got my hubby's stamp of approval. In fact, he said "this is my favorite Thai noodle dish I have ever had.. even better than Noodles & Co."(This makes quite a bit, probably easily feeds 4-6.)1-2 Lbs. chicken, cut into thin stripsvegetable oil (to saute)2 Tbsp Sriracha chili sauce (we just found this at our local grocery store. Click here.)juice of 1 lime3 cloves garlic, pressed1 Tbsp. fresh ginger, minced3-4 shakes soy saucesalt & pepper (to taste)16 oz. (1 pkg.) linguine noodles**peanut sauce (see below)peanuts2-3 limes, slicedThe following are all to taste, add as much or little as you want (If you do lots of veggies, I would recommend making extra sauce)-shoestring carrots (I just used the packaged kind)-broccoli florets, chopped-green onion-peanuts (chopped)-bean sproutsIn a large skillet, saute chicken in oil, Sriracha, lime, garlic, ginger, soy sauce, salt & pepper. While chicken is cooking, prepare the linguine (to al dente) and make the peanut sauce. After the chicken is cooked, remove from the skillet and wrap in foil to keep warm. Re-oil the skillet, add vegetables and saute (except for the bean sprouts, add those a few minutes before serving so they are still nice and crunchy and don't get overcooked). Add the chicken and bean sprouts to the skillet, cover, and reduce heat. Drain noodles and toss with a little olive oil (to keep the noodles from drying out and sticking together). Now there are 2 ways you can finish the dish: 1. mix the sauce with the noodles and TOP with veggies & chicken (this is what we did) OR 2. you can add the noodles and sauce to the skillet with the vegetables and toss until everything is well coated with sauce. Garnish with peanuts and limes.**SAUCE: (I found this good peanut sauce from "Our Best Bites":)1 c. chicken broth6 Tbsp. (heaping) creamy peanut butter2-4 tsp. Sriracha chili sauce (on Best Bites, they said that 2 tsp. is mild and 4 is hot... we used about 4 TABLEspoons.. and for us, that was about right.)3 Tbsp. honey6 Tbsp. soy sauce3 Tbsp. fresh minced ginger4-5 cloves garlic, pressed or mincedCombine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended.

Pizza Factory Breadtwists

Breadtwists (Our Version of The Pizza Factory Breadsticks)
(Fav Fam Recipes)
This recipe is so easy and sooo good! They taste amazingly similar to the breadsticks at The Pizza Factory in Utah.
1½ cups warm water
2 Tbsp. sugar
1 Tbsp. yeastLet that sit for 5 minutes. Then add:
3½ cups flour
1 tsp Salt
Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.
Serve with marinara, alfredo sauce, or ranch for dipping.
*Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.

Cafe Rio Enchilada Sauce

Cafe Rio Medium Enchilada Sauce
(Fav Fam Recipes)
1 small can diced chilies1 7 oz. can Salsa Verde (I used "Embasa" brand)1/2 c. chicken broth2 tsp. sugar1 tsp. saltCombine all ingredients in small sauce pan. Bring to a boil, then reduce heat and let simmer for at least 20 minutes. Serve warm. You can also refrigerate it overnight after simmering if you are making it in advance Just reheat in the small saucepan before serving.

Homemade Flour Tortillas

Homemade Flour Tortillas
(Fav Fam Recipes)
You are going to need a fairly large griddle or pan if you are going to make the huge tortillas for a salad or burrito. These tortillas taste amazing and they are so easy my husband can do it! He is actually the one making them in the picture!3 c. flour1 1/2 tsp salt2 tsp. baking powder3/4 c. shortening3/4 c. very hot waterIn a large mixing bowl, mix the flour, salt, and baking powder together. Cut in the shortening with your fingers or pastry cutter until the flour is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead for a few minutes until smooth and elastic. Place in bowl, cover with a slightly damp dishtowel and let sit for an hour. Divide the dough into 5-6 equal pieces and roll each piece into a ball (if you are making soft taco sized tortillas, divide it into 10-12 pieces).Preheat a large skillet or pan to medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla (if you want it perfectly round, get a large round plate or serving platter, flip it upside down over the dough and cut out the circle). Place into the hot skillet, and cook until bubbly, golden, and no appearance of doughy-ness, about 1 minute (DON'T OVERCOOK.. remember these are supposed to be soft flour tortillas, you don't want them to be crispy); flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer or on a large plate, covering with a slightly damp towel. Repeat with remaining dough.

Cafe Rio Salad

Cafe Rio Salad
(Fav Fam Recipes)
SWEET PORK:2 pounds pork (we like to use boneless pork ribs)3 cans Coke (NOT diet)1/4 c. brown sugardash garlic salt1/4 c. water1 can diced green chilies3/4 (1ooz) can red enchilada sauce (I used Old El Paso brand, medium spiciness)1 c. brown sugarPut the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!CILANTRO-LIME RICE:1 c. uncooked rice1 tsp. butter or margarine2 cloves garlic, minced1 tsp. freshly squeezed lime juice1 can (15 oz) chicken broth1 cup water1 Tbsp. freshly squeezed lime juice2 tsp. sugar3 tablespoons fresh chopped cilantroIn a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.BLACK BEANS:2 Tbsp. olive oil2 cloves garlic, minced1 tsp. ground cumin1 can black beans, rinsed and drained1 1/3 c. tomato juice1 1/2 tsp. salt2 Tbsp. fresh chopped cilantroIn a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")
CILANTRO RANCH:1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)1 c. mayonnaise1 c. buttermilk2 tomatillos, remove husk, diced1/2 bunch of fresh cilantro1 clove garlicjuice of 1 lime1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Sunday, April 17, 2011

Creamy Crockpot Chicken and Broccoli Over Rice

Creamy Crockpot Chicken and Broccoli Over Rice 3-4 boneless chicken breasts1 14oz can cream of chicken soup1 14 oz can cheddar soup1 14 oz can chicken broth½ teaspoon salt¼ teaspoon Cajun seasoning (I used Emeril’s brand)¼ teaspoon garlic salt seasoning (Lawrys)1 Cup sour cream6 Cups broccoli florets, lightly steamed, just fork tender ( I cook it in boiling water for 3-4 minutes)1 Cup shredded cheddar cheese 1. Place soups, chicken broth, salt, Cajun and garlic seasoning into a crockpot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours. 2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli. 3. Serve over steamed rice and sprinkle with cheese.4-6 servings

Saturday, April 16, 2011

Pasta w/ Pancetta and Leeks

Recipe: Pasta with Pancetta and Leeks Pioneer Women Prep Time: 5 Minutes Cook Time: 10 Minutes Difficulty: Easy Servings: 4 Ingredients 12 ounces, weight Pasta, Cooked Al Dente Reserved Pasta Water, If Needed 3 ounces, weight Chopped Pancetta 3 whole Leeks, Sliced Thin 1 Tablespoon Butter ½ cups Dry White Wine ½ cups Heavy Cream Salt And Freshly Ground Pepper, To Taste Parmesan Cheese, Shaved Preparation Instructions Cook pasta and set aside. Reserve 1/2 cup of pasta water. Saute chopped pancetta until fat is rendered and it starts to brown. Add sliced leeks and cook for 8 minutes. When you add the leeks, you can also throw in a pat or two of butter if you want to. This’ll give the dish some scrumptious flavor. I add it after the bacon is browned because I don’t want the butter to brown. After 8 to 10 minutes, pour in wine, then cook an additional 1-2 minutes, until reduced. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top—delicious!

Malted Milk Chocolate Chip Cookies

Recipe: Malted Milk Chocolate Chip Cookies Pioneer Woman Prep Time: 15 Minutes Cook Time: 12 Minutes Difficulty: Easy Servings: 36 Ingredients 1 cup (2 Sticks) Unsalted Butter Softened ¾ cups Golden Brown Sugar ¾ cups Sugar 2 whole Eggs 2 teaspoons Vanilla Extract 2 cups All-purpose Flour 1-¼ teaspoon Baking Soda 1-¼ teaspoon Salt ½ cups (rounded) Malted Milk Powder 1 bag (12 Ounce) Milk Chocolate Chips Preparation Instructions Preheat oven to 375 degrees. Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined. Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined. Add chocolate chips and stir in gently. Drop by teaspoonfuls (or use a cookie scoop) and bake for 10 to 12 minutes. Bake less if you want chewy cookies; more if you want crispy cookies. Optional: Allow to cool completely, then use two cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.

Cajun Chicken Pasta

Recipe: Cajun Chicken Pasta Pioneer Woman Prep Time: 10 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 6 Ingredients 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes 3 teaspoons Cajun Spice Mix, More To Taste 1 pound Fettuccine 2 Tablespoons Olive Oil 2 Tablespoons Butter 1 whole Green Bell Pepper, Seeded And Sliced 1 whole Red Bell Pepper, Seeded And Sliced ½ whole Large Red Onion, Sliced 3 cloves Garlic, Minced 4 whole Roma Tomatoes, Diced 2 cups Low Sodium Chicken Broth ½ cups White Wine 1 cup Heavy Cream Cayenne Pepper To Taste Freshly Ground Black Pepper, To Taste Salt To Taste Chopped Fresh Parsley, To Taste Preparation Instructions Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook! Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with remaining chicken. Remove chicken, leaving pan on high heat. Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan. With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy! Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine. Top with chopped fresh parsley and chow down!

Pasta ai Quattro Formaggi

Recipe: Pasta ai Quattro Formaggi Prep Time: 10 Minutes Cook Time: 10 Minutes Difficulty: Easy Servings: 8 Ingredients 1 pound Angel Hair Pasta ½ cups Grated Fontina Cheese ½ cups Grated Parmesan Cheese ½ cups Grated Romano Cheese ½ cups Goat Cheese (chevre) 2 Tablespoons Butter, Softened 1 cup Heavy Cream 1 whole Garlic Clove, Peeled ½ teaspoons Salt, More To Taste Freshly Ground Black Pepper Minced Fresh Parsley Preparation Instructions Heat cream in a small saucepan on the stove over low heat. Rub garlic clove all over the inside of a large serving bowl. Cook pasta according to package directions in lightly salted water, leaning toward the al dente side. Do not overcook! Drain pasta, then return to the cooking pot. Pour in cream, add butter, and add cheeses and salt and pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don’t overmix; if there are little clumps of cheese here and there, it’s fine! Taste and add more salt if needed. Mixing stage should happen very quickly. Turn pasta into large serving bowl. Sprinkle with parsley and serve immediately with a nice medium rare steak. *Can use whatever four cheeses you’d like!

Simple Sesame Noodles

Recipe: Simple Sesame Noodles Pioneer Woman Prep Time: 10 Minutes Cook Time: 10 Minutes Difficulty: Easy Servings: 8 Ingredients 12 ounces, fluid Thin Noodles, Cooked And Drained ¼ cups Soy Sauce 2 Tablespoons Sugar 4 cloves Garlic, Minced 2 Tablespoons Rice Vinegar 3 Tablespoons Pure Sesame Oil ½ teaspoons Hot Chili Oil 4 Tablespoons Canola Oil 2 Tablespoons Hot Water 4 whole Green Onions, Sliced Thin Preparation Instructions Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.Pour sauce over warm noodles and toss to coat.Sprinkle with green onions and toss.Serve in a bowl with chopsticks. Yummy!

Pasta w/ Tomato Cream Sauce

Recipe: Pasta with Tomato Cream Sauce Pioneer Woman Prep Time: 10 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 8 Ingredients 2 Tablespoons Olive Oil 2 Tablespoons Butter 1 whole Medium Onion, Finely Diced 4 cloves Garlic, Minced 2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce Salt And Pepper, to taste Dash Of Sugar (more To Taste) 1 cup Heavy Cream Grated Parmesan Or Romano Cheese, To Taste Fresh Basil, Chopped 1-½ pound Fettuccine Preparation Instructions Cook pasta according to package directions. Drain, reserving 1 cup of pasta water. Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally. Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

Penne a la Betsy

Recipe: Penne a la Betsy Pioneer Woman Prep Time: 25 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 6 Ingredients ¾ pounds Penne Pasta 1 pound Shrimp 3 Tablespoons Butter 3 Tablespoons Olive Oil 1 whole Onion (small) 2 cloves Garlic ½ cups White Wine, Or To Taste 1 can Tomato Sauce (8 Oz) 1 cup Heavy Cream Fresh Parsley, to taste Fresh Basil - To Taste Salt To Taste Pepper To Taste Preparation Instructions Cook the penne pasta until tender-firm, also known as al dente. Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside. Finely dice one small onion. Mince two cloves of garlic.In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup). Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer. Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded. Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

Pasta Alla Vodka

Recipe: Pasta Alla Vodka Pioneer Woman Prep Time: 15 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 6 Ingredients 1 pound Pasta 2 Tablespoons Olive Oil 2 Tablespoons Butter 1 whole Medium Onion, Chopped Finely 2 cloves (to 3 Cloves) Garlic, Chopped ¾ cups (to 1 Cup) Vodka 1 can (About 14 Oz.) Tomato Puree 1 cup Heavy Cream 1 pinch Red Pepper Flakes ¼ teaspoons (to 1/2 Teaspoon) Salt Freshly Ground Black Pepper, To Taste 1 cup Grated Parmesan Cheese Preparation Instructions Cook pasta according to package directions, being careful not to overcook. In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir. Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper. Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese. Pour mixture into large serving bowl. Garnish with more Parmesan cheese. Eat it out of the serving bowl. Faint. Repeat as needed.

Friday, April 15, 2011

Caramels

Caramels Mel's Kitchen Cafe A Few Tips:*I think one of the most common reasons candy-making can cause frustration is because of errors in the candy thermometer you may be using. It is a good idea to calibrate your cooking thermometer before each use – and it is quite easy. Bring a pot of water to a boil. After the water has reached a full rolling boil, insert your candy thermometer into the water, being sure not to let the tip touch the bottom of the pot and inserting the tip at least 2 inches into the water and the temperature on the candy thermometer should read 212 degrees F. If your candy thermometer reads a few degrees higher or lower – no fear! You don’t need to go out and buy a new candy thermometer (although long-term you may consider it), you simply need to adjust cooking temperature of your candy the few degrees your thermometer was off in the boiling water. *This particular caramel recipe is unusual in that you don’t need to stir after adding the second half of the sweetened condensed milk. This is a bonus because you don’t need to slave away at the stove stirring for hours – but still be careful to check your candy thermometer often to make sure the correct temperature has been reached (and not exceeded!). Also, in order for the caramel not to scorch, remember to cook the caramel over medium-low heat. This requires time and patience because the caramel won’t cook as quickly as at high heat, but trust me, unscorched caramels are worth the wait! *Finally, when pouring the caramel onto a buttered baking sheet, do not scrape the caramel from the bottom and sides of the pan. Simply turn the pan and let the cooked caramel roll out onto the baking sheet – when it has stopped flowing out, stop pouring and resist the temptation to scrape up the caramel stuck to the sides and bottom. Just walk away. Well, don’t just walk a way, but put the pan in the sink and work on spreading out your caramels. You don’t want the icky stuff left over on the pan. Trust me. 2 cups sugar1 ½ cups light corn syrup1 can sweetened condensed milk (add only ½ to begin with)1/4 teaspoon salt1 cup butter2 teaspoons vanilla1 ½ cups chopped toasted pecans (optional) Butter the sides and bottom of a 9X13-inch pan. Set aside. In a medium heavy saucepan, add sugar, corn syrup, 1/2 can sweetened condensed milk, salt and butter. Over medium-low heat, stirring constantly to ensure the sugar is completely melted, bring the mixture to a boil and add the rest of the sweetened condensed milk when it begins to boil. Insert the candy thermometer and clip onto your pan at this point. Once the second half of the condensed milk has been added and the mixture is boiling again, stop stirring to prevent sugar crystallization (which means the caramels will have a grainy texture). Boil the mixture still at medium-low heat, without stirring until the mixture reaches the soft ball stage on a candy thermometer (234 degrees F). If you like your caramels a bit firmer, you can cook them up to 248 degrees F, which is firm ball stage but I prefer mine really soft (I will warn you that most people find this stage a bit too soft so use your best judgment and preference). When the caramel reaches the right temperature, immediately remove the pan from the heat and stir in the vanilla and toasted pecans (if using). Carefully pour the hot mixture into the prepared pan without scraping the bottom and sides of the pan. Let the caramel cool completely before cutting into squares and wrapping in waxed paper.

Penne w/ Roasted Asparagus and Balsamic Butter

Penne with Roasted Asparagus and Balsamic Butter Mel's Kitchen Cafe *Note: If asparagus aren’t in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoon oil and ¼ teaspoon each of salt and pepper and roast for about 15 minutes. *Serves 4-6 1 pound fresh asparagus spears1 tablespoon olive oil¾ teaspoon salt½ teaspoon freshly ground black pepper½ cup balsamic vinegar1 teaspoon light or dark brown sugar1 pound penne pasta4 tablespoons butter, cut into pieces1/3 cup freshly grated Parmesan cheese, plus more for serving Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and ¼ teaspoon of the salt and ¼ of the pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside. While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat. Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, Parmesan, and the remaining ½ teaspoon salt. Serve immediately with additional Parmesan cheese for serving.

Tuesday, April 12, 2011

Blog Following . . .

Sarah's Cucina Bella Page 62

Quick Homemade Macoroni and Cheese

Quick Homemade Macaroni and Cheese Sarah's Cucina Bella serves 6 as a side 1 slice bacon, uncooked and roughly chopped1 tbsp butter1 1/2 tbsp all-purpose flour1 cup milk1 cup sharp Cheddar cheese, shreddedsalt and pepper1/2 lb pasta, cooked Heat a medium saucepan over medium heat. Add bacon. Cook, stirring occasionally, until just about browned. Add butter to the pan and melt. Once the butter is melted, whisk in the flour. Cook for about 2 minutes, until a smooth paste is formed. Whisk in the milk and cook for an additional 5 minutes or so, until thickened. Stir in the cheese until melted and salt and pepper to taste. Pour the sauce over the pasta and mix well. Serve immediately. Leftovers make great lunches.

Iced Pumpkin Cookies

Iced Pumpkin Cookies Sarah's Cucina Bella yields 2-3 dozen 2 1/4 cups all-purpose flour1/2 tsp ground ginger1/2 tsp ground cloves1 tsp ground cinnamon1 tsp baking soda1 tsp baking powder1/2 cup butter, softened1 1/4 cups brown sugar1 cup pumpkin puree2 tbsp applesauce1 egg1 tsp vanilla extract Preheat oven to 350 degrees. Use a wire whisk to sift together the flour, ginger, cloves, cinnamon, baking soda and baking powder in a medium bowl. Set aside. In a large bowl, cream together the butter and brown sugar using a hand mixer on medium speed (or do this in the bowl of your stand mixer). Add pumpkin, applesauce, egg and vanilla extract and beat with the mixer until well combined. Use a low speed on your mixer to add the dry ingredients to the wet ingredients. Do not over mix. Drop by the spoonful onto a baking sheet. Cook in the oven for 10-15 minutes until slightly browned. Transfer cookies to a cooling rack. Vanilla Glaze 1 cups confectioners’ sugar2 tablespoons milk1/2 tablespoon melted butter1/2 teaspoon vanilla extract Stir all the ingredients together until smooth. Drizzle over cookies (I used a makeshift pastry bag made from a Ziploc bag).

Basic Basil Pesto

Basic Basil Pesto Sarah's Cucina Bella yields about 1 cup 2 cups packed basil leaves, washed and dried1/4 cup pine nuts1 clove garlic1/4 cup olive oilsalt, to taste Combine all the ingredients in a food processor and process until combined. To use: Stir in to pasta, slather on bread, toss with vegetables before roasting or use as a spread in sandwiches. Mmm.

Blueberry Oatmeal Cake

Blueberry Oatmeal Cake Sarah's Cucina Bella serves 6 1 1/3 cup flour3/4 cup quick cooking oats1/2 cup sugar2 tsp baking powder1/2 tsp salt1 cup non-fat milk1 egg1 3/4 cups frozen blueberries Preheat oven to 400 degrees. Sift flour, sugar, baking powder and salt in to a medium mixing bowl. Stir in oatmeal. In a separate bowl, combine milk and egg and whisk until well combined. Stir the milk mixture into the flour mixture until combined, then add the blueberries, stirring to incorporate. Pour mixture into a 9-inch round non-stick baking dish. Bake 30-35 minutes, until the top is golden and the cake is cooked through. Remove from oven and let cool for at least 10 minutes before turning onto a cooling rack. Chill in the fridge, until ready to eat. I recommend chilling overnight. Cut into wedges to serve.

Lime and Coconut Muffins

Lime and Coconut Muffins Sarah's Cucina Bella yields 12 muffins This recipe is based on the basic muffin recipe from the Joy of Cooking. It’s been adapted for these not-so-traditional flavors. Be sure to clean the exterior of the lime before zesting, and use sweetened coconut. 2 cups all purpose flour1 tbsp baking powder1/2 tsp salt1/2 cup sweetened coconut2 large eggs1 cup nonfat milk2/3 granulated sugar1/2 cup canola oilzest of 1 lime1 tsp vanilla Preheat oven to 400 degrees. Line 12 muffin tins with paper liners. Combine flour, baking powder, salt and coconut in a large bowl, using a whisk to blend together. In a medium bowl, whisk together the eggs, milk, sugar, canola oil, lime zest and vanilla. Pour into the bowl with the flour mixture and stir until just combined. Divide the batter evenly between the 12 muffin cups. Cook in the preheated oven for 15-20 minutes until a toothpick inserted in the center comes out clean. Cool for at least 10 minutes before serving.

Two pepper Pasta

Two Pepper Pasta Sarah's Cucina Bella serves 4 Keep the vegetables cut pretty small for this so that they cook quickly and break down enough to coat the pasta. 1 1/2 tbsp olive oil1 green pepper, in a 1/4 in or less dice1 red pepper, in a 1/4 in or less dice1/2 cup finely chopped red onion2 spring onions (scallions), finely sliced – white and light green parts only1 cup parsley5 cloves garlic, crushed1/2 cup white winesalt and pepper1/2 lb pasta1/2 cup grated Romano, plus extra for sprinkling In a 12 inch skillet (a deep one), warm the olive oil over medium heat. Add the green and red peppers, red onion and scallions. Stir briefly and then cover. Let cook 10 minutes, stirring once. Meanwhile, combine the parsley, garlic and white wine in a food processor and process until smooth. Pour this combination over the vegetables and lower the burner heat to low. Simmer for 15-20 minutes. Cook the pasta while you are simmering the sauce. When both are done, toss the veggies, the pasta and 1/2 cup of the Romano together. Sprinkle the top with a little grated Romano and serve.

Garlic Scape Carbonara

Garlic Scape Carbonara Sarah's Cucina Bella serves 4 This pasta is fantastic as a meal served with a big garden salad and some crusty bread. If desired, add a half-cup of fresh, lightly cooked peas to the mix for a little added nutrition (and sweetness). 1/2 lb campanella pasta, or shape of your choosing4 slices bacon (about 3 1/4 ounces), chopped1/4 cup garlic scapes, cut into 1/4 inch coins2 large eggs1/4 tsp kosher salt1/4 tsp red pepper flakes1/2 cup freshly grated Romano cheese Set a pot of water to boiling on the stove and cook the campanella pasta (or desired shape). While it’s cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel). Whisk together the eggs, salt and red pepper flakes. When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don’t let it overcook or it will be gloppy. Sprinkle the romano cheese in, a little at a time, and stir to combine. Don’t add it all at once or it won’t mix through out the pasta as well (since it will clump). Serve immediately.

Peanut Butter Chocolate Oatmeal Cookies

Peanut Butter Chocolate Oatmeal Cookies Sarah's Cucina Bella yields about 2 dozenAdapted from AllRecipes 1 cup all purpose flour1 cup old fashioned rolled oats1/2 tsp baking soda1/2 tsp baking powder1/4 tsp salt1/2 cup butter, softened1 cup white sugar1/2 cup creamy peanut butter1 egg1 1/2 tsp vanilla extract6 oz semi-sweet chocolate chips Preheat oven to 375 degrees. Whisk together the flour, oats, baking soda, baking powder and salt. Set aside. In the bowl of a stand mixer, combine the butter, sugar and peanut butter and beat until smooth. Add the egg and vanilla extract and mix to incorporate. While the mixer is on low, slowly add the flour mixture until fully incorporated. Stir in the chocolate chips. Drop the cookie dough onto an ungreased cookie sheet using a small ice cream scoop (about 2 tsp capacity) about 2 inches apart. Bake for 10-12 minutes until lightly browned. Let the cookies cool on the cookie sheet for a few minutes before transferring to a wire rack.

Pumpkin Coconut Muffins

Pumpkin Coconut Muffins Sarah's Cucina Bella yields 12 muffins 2 cups all-purpose flour1 tbsp baking powder1 tsp cinnamon1 tsp nutmeg1/2 tsp kosher salt2 large eggs, slightly beaten1 cup nonfat milk1 cup light brown sugar1 cup pumpkin puree1/4 cup canola oil1 tsp coconut extract2 tbsp sweetened coconut flakes Preheat the oven to 400 degrees. Line a muffin tin with 12 spots with muffin liners. In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt. In a separate bowl, whisk together the eggs, milk, sugar, pumpkin puree, oil and coconut extract. Pour the wet ingredients into the dry ingredients and stir until just incorporated. Divide the batter evenly between the 12 muffin liners. Don’t be afraid to fill the cups to the top. Sprinkle the coconut flakes onto the top of all the muffins. Place the muffins in the preheated oven and cook until a toothpick inserted in the center comes out clean (15-20 minutes). Let cool before serving. Store in a cool, dry place.

Buttery Roasted Shrimp

Buttery Roasted Shrimp Sarah's Cucina Bella serves 4 1 lb raw large shrimp, peeled and de-veined1/4 cup unsalted butterjuice of 1 lemon2 finely chopped shallots3 cloves finely chopped garlic1 tsp Kosher saltground black pepper Preheat the broiler on high. In a shallow, broiler-safe dish, melt the butter over a medium-low heat (on the stovetop). Add the lemon juice, shallots, garlic, salt and pepper and stir well to combine. Add the shrimp and toss to coat. Broil the shrimp for 3-4 minutes per side until lightly browned and firm. Transfer to a serving dish and pour the pan sauce over. Serve immediately. NOTE: These shrimp are also delicious tossed with pasta.

Bruschetta w/ Tomato and Basil

Bruschetta with Tomato and Basil Recipe Print Options Print (no photos) Print (with photos) Prep time: 15 minutes Cook time: 10 minutes Ingredients 6 or 7 ripe plum tomatoes (about 1 1/2 lbs) 2 cloves garlic, minced 1 Tbsp extra virgin olive oil 1 teaspoon balsamic vinegar 6-8 fresh basil leaves, chopped. Salt and freshly ground black pepper to taste 1 baguette French bread or similar Italian bread 1/4 cup olive oil Method 1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice. 2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat. 3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste. 4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown. Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta. 5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy. Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)

Chicken Florentine

Chicken Florentine Sarah's Cucina Bella serves 4 1 tbsp butter1 lb boneless, skinless chicken, cut into 1-inch cubes2 cups frozen chopped spinach1 can (28 ounces) tomato puree1 tsp dried oregano1/2 cup crumbled fetasalt and pepper Melt butter in large skillet over medium heat. Add chicken cubes and sauté until no more pink is visible on any side. Stir in the spinach, followed by the tomato puree and dried oregano. Sprinkle with feta. Salt and pepper lightly. Cover and simmer over low heat for 15-20 minutes, stirring occasionally. Taste and season with additional salt and pepper, as desired. Serve over pasta.

Macaroni and Cheese w/ Tomatoes

Macaroni and Cheese with Tomatoes Sarah's Cucina Bella serves 4 1 tbsp salted butter1 1/2 tbsp all-purpose flour1 cup nonfat milk1 cup shredded sharp Cheddar cheesezest of 1/2 lemon (optional)kosher salt and black pepper1/2 lb pasta, cooked1 14.5 oz can diced tomatoes, drained Melt the butter over medium heat in a medium saucepan. Whisk in the flour and cook until it forms a smooth paste (about 1 minute). Next, whisk in the milk. Cook for 3-4 minutes, whisking constantly, until thickened. Whisk in the cheddar cheese and lemon zest (if using). Remove from heat and season with salt and pepper. In a large bowl, combine the pasta and cheddar sauce. Stir well. Add the tomatoes in and stir well. Serve immediately.

Mini Shell Pasta w/ Creamy Smoked Bacon and Peas

Mini-Shell Pasta With Creamy Smoked Bacon and Peas Sarah's Cucina Bella Sea salt 10 slices smoked bacon or pancetta 1 pound dried mini-shell or other small pasta 2 tablespoons olive oil 1 tablespoon butter Freshly ground black pepper 2 cups frozen peas 2 tablespoons crème fraîche or heavy cream 2 tablespoons finely chopped fresh mint leaves Juice of 1 lemon 6 ounces finely grated Parmesan cheese. 1. Bring a large pot of lightly salted to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, or slice pancetta into julienne. Add pasta to boiling water and cook to taste. 2. While pasta is cooking, place a large skillet over medium heat, and add 2 tablespoons olive oil and the butter. Add bacon or pancetta and a sprinkling of pepper, and fry until golden and crisp. Immediately add frozen peas and stir for a minute or two. Add crème fraîche or heavy cream and chopped mint. 3. Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice, and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add Parmesan and stir to mix. If desired, serve with a green salad. Serves 4 to 6.

Classic Tomato spaghetti

Ingredients: 2 cloves of garlic• 1 fresh red chile• A small bunch of fresh basil• Sea salt and freshly ground pepper• 1 pound dried spaghetti• Olive oil• 1 x 14-ounce can of diced tomatoes• 4 ounces Parmesan cheese This pasta sauce takes minutes to cook. What’s great about this recipe for beginner cooks is that once you’ve done it a few times you can add other simple ingredients to your basic tomato sauce to completely transform it. Check out the end of the recipe, where I’ve given you some ideas to get started.To prepare your pastaPeel and finely slice the garlic. Finely slice your chile (halve and seed it first if you don’t want the sauce too hot). Pick the basil leaves off the stalks and put to one side. Finely chop the stalks.To cook your pastaBring a large pan of salted water to a boil, add the spaghetti and cook according to the package instructions. Meanwhile, put a large saucepan on a medium heat and add 2 good lugs of olive oil. Add the garlic, chile, and basil stalks and give them a stir. When the garlic begins to brown slightly, add most of the basil leaves and the canned tomatoes. Turn the heat up high and stir for a minute. Season with salt and pepper. Drain the spaghetti in a colander then transfer it to the pan of sauce and stir well. Taste and add more salt and pepper if you think it needs it. Divide the pasta between your bowls, or put it on the table in a large serving dish and let everyone help themselves. Roughly tear over the remaining basil leaves and grate over some Parmesan.These can be added to your tomato sauce when it’s finished. Just stir in and warm through:• Add a handful of baby spinach leaves to the sauce at the same time you add the pasta—when the leaves have wilted remove from the heat and serve with some crumbled goat’s cheese on top.• A few handfuls of cooked shrimp and a handful of chopped arugula with the juice of ½ a lemon.• A can of tuna drained and flaked into the sauce with ½ teaspoon of ground cinnamon, some black olives and the juice of ½ a lemon.• A handful of fresh or frozen peas and fava beansThis recipe is taken from Jamie's Food Revolution by Jamie Oliver (Hyperion). © Jamie Oliver, 2009 This pasta sauce takes minutes to cook. What’s great about this recipe for beginner cooks is that once you’ve done it a few times you can add other simple ingredients to your basic tomato sauce to completely transform it. Check out the end of the recipe, where I’ve given you some ideas to get started.To prepare your pastaPeel and finely slice the garlic. Finely slice your chile (halve and seed it first if you don’t want the sauce too hot). Pick the basil leaves off the stalks and put to one side. Finely chop the stalks.To cook your pastaBring a large pan of salted water to a boil, add the spaghetti and cook according to the package instructions. Meanwhile, put a large saucepan on a medium heat and add 2 good lugs of olive oil. Add the garlic, chile, and basil stalks and give them a stir. When the garlic begins to brown slightly, add most of the basil leaves and the canned tomatoes. Turn the heat up high and stir for a minute. Season with salt and pepper. Drain the spaghetti in a colander then transfer it to the pan of sauce and stir well. Taste and add more salt and pepper if you think it needs it. Divide the pasta between your bowls, or put it on the table in a large serving dish and let everyone help themselves. Roughly tear over the remaining basil leaves and grate over some Parmesan.These can be added to your tomato sauce when it’s finished. Just stir in and warm through:• Add a handful of baby spinach leaves to the sauce at the same time you add the pasta—when the leaves have wilted remove from the heat and serve with some crumbled goat’s cheese on top.• A few handfuls of cooked shrimp and a handful of chopped arugula with the juice of ½ a lemon.• A can of tuna drained and flaked into the sauce with ½ teaspoon of ground cinnamon, some black olives and the juice of ½ a lemon.• A handful of fresh or frozen peas and fava beans

Shrimp in White Wine and Garlic Sauce

Shrimp in White Wine and Garlic Sauce Sarah's Cucina Bella 1/2 cup white wine2 tbsp salted butter4 cloves garlic, minced12 oz frozen cooked shrimp (large – tails off, preferably)salt Combine the wine, butter and garlic in a medium skillet. Bring to a boil over medium heat. Add the shrimp and reduce heat to low. Cover and cook for 5 minutes. Uncover, sprinkle with salt and cook for a few more minutes until the sauce thickens slightly. Devour.

Creamy Gorgonzola and Shrimp Pasta

Creamy Gorgonzola and Shrimp Pasta Sarah's Cucina Bella serves 4 1/2 tbsp butter1/2 tbsp olive oil3 cloves garlic, chopped1 lb raw large shrimp, peeled and deveined1/2 cup white winesalt and pepper, to taste1 cup basil leaves, roughly chopped1/2 cup crumbled gorgonzola cheese1/2 lb penne, cooked according to package directions In a large skillet, combine the butter and olive oil. Heat on medium, until the butter is melted, occasionally swirling the pan to combine. Add the garlic and cook, stirring occasionally, for 2-3 minutes until softened (do not let it brown!). Add the shrimp to the pan and stir to coat. Cook, flipping the shrimp, until just barely pink on both sides. Pour in the white wine and season with salt and pepper. Stir well. Bring the mixture to a boil, then add the basil. Cook for 10 minutes. Sprinkle the gorgonzola evenly over the pan. Stir to combine. Then, add the cooked pasta and toss to coat. Serve immediately.

Fresh Tomato Basil Pasta w/ Romano Roasted Shrimp

Fresh Tomato Basil Pasta with Romano Roasted Shrimp Sarah's Cucina Bella serves 4 NOTE: Scroll down for the printable recipe 1 cup fresh diced tomatoes1/2 cup finely chopped fresh basil3 tbsp extra virgin olive oil, divided1 lb raw shrimp, peeled and deveined1/2 cup, plus 2 tbsp freshly grated Romano cheesesea salt and pepper, to taste1/2 lb penne pasta, prepared In a large bowl, combine the tomatoes, basil and 2 tbsp of the olive oil. Stir well, then set aside. Preheat your oven’s broiler for 2 minutes. Meanwhile, arrange the shrimp on a baking sheet (you may wish to line it with aluminum foil for easy cleanup). Drizzle with 1 tbsp olive oil. Sprinkle with sea salt and pepper. Then, sprinkle with 2 tbsp Romano cheese. Broil the shrimp for 4-5 minutes per side, until cooked through and lightly browned. Remove the pan from the oven and set aside. Add the cooked penne pasta to the tomato mixture and stir well. Sprinkle with 1/2 cup Romano cheese, salt and pepper. Stir again. Taste, and adjust seasoning as necessary. Spoon the pasta into bowls and top with 1/4 of the shrimp. Serve immediately.

Easy Roasted Cheddar y Cauliflower

Easy Roasted Cheddar-y Cauliflower Sarah's Cucina Bella serves 4 1 head cauliflower, rinsed1 tbsp olive oilsalt and pepper1 cup shredded extra sharp cheddar cheese Preheat oven to 400 degrees. Line a baking sheet with nonstick aluminum foil. Cut the florets from the cauliflower head and arrange on the baking sheet. Drizzle with olive oil and season with salt and pepper. Slide the cauliflower into the oven and bake for 12-15 minutes, until tender. Be sure to stir once about halfway through. Once the cauliflower is tender, pull it out of the oven and sprinkle with the cheddar cheese. Return to the oven and bake for an additional 5 minutes. Serve immediately.

Slow Cooker Mac n' Cheese

Slow Cooker Mac n' Cheese Sarah's Cucina Bella 2 cups lowfat milk1 12-oz can evaporated milk (lowfat preferred)1 large egg, lightly beaten1/4 tsp kosher salt1/8 tsp ground black pepper2 cups shredded sharp cheddar cheese8 oz uncooked elbow macaroni2 tbsp freshly grated Romano cheese Spray the inside of your slow-cooker with cooking spray. Whisk together the milk, evaporated milk, egg, salt and pepper. Add the cheddar cheese and macaroni and stir well. Top with a sprinkling of the Romano cheese all over. Cover the pot and set the heat to low. Cook for 3 to 4 hours, until cooked through. The cheese should set in the center, and the pasta should be tender. But don’t overcook. It should be done after no more than four hours. Serve.

Red Pepper Alfredo

Red Pepper Alfredo serves 4 recipe adapted ever-so-slightly from Cook This, Not That! Easy & Awesome 350-Calorie Meals 10 oz dried fettuccine 1 1/2 tbsp salted butter 1 1/2 tbsp all-purpose flour 1 cup low-fat milk 1/2 cup half and half 3/4 cup chopped roasted red peppers 2 cloves garlic, minced 1/2 cup freshly grated Romano cheese salt and black pepper, to taste Cook the pasta according to package directions, until al dente. While the pasta water is coming to a boil, melt the butter in a small saucepan set over medium heat and whisk in the flour. Cook for a minute. Pour in the milk and half and half a little at a time, whisking as you add it. Stir in the roasted red peppers and garlic. Reduce the heat to low and simmer for 10 minutes. Transfer the sauce to a blender and blend until smooth. Return to the pan and whisk in the Romano cheese. Season with salt and pepper, to taste. Once the pasta is cooked, drain well. Then toss with the sauce. Divide evenly among four bowls and let sit for a few minutes (the sauce will thicken as it cools). Enjoy.

Tomato, Bacon, and Cream Pasta

Tomato, Bacon and Cream Pasta Sarah's Cucina Bella serves 4 4 ounces bacon, chopped3 cloves garlic, minced1 can diced tomatoes (do NOT drain)1 cup pasta water1/3 cup heavy cream1 lb pasta, cooked (I used rotini)freshly grated parmesan In a large, deep skillet, cook the bacon over medium heat until just about crisp. Add the garlic and cook, stirring, for one minute. Add the tomatoes and pasta water to the skillet and stir to combine. Allow to cook (uncovered) for 5-6 minutes, until the liquid reduces by half. Stir the heavy cream into the skillet and allow to cook, uncovered, until it reduces to a sauce consistency (3-4 minutes). Toss the sauce with the pasta. Serve immediately, topped with freshly grated parmesan.

Asparagus, Shrimp, and Mushroom Pasta

Asparagus, Shrimp and Mushroom Pasta sarah's cucina bella serves 4 1 lb raw extra large or jumbo shrimp, peeled1 lb fresh asparagus, woody ends removed2 cups sliced fresh mushrooms2 tbsp olive oil4 cloves garlic, crushedsalt and pepper, to taste1/2 lb pasta, cooked according to package directions and reserving 1/2 cup of pasta waterlemon wedges (optional) Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Place the shrimp on top. Cut the asparagus into 1 1/2″ pieces. Place onto the baking sheet. Add the mushrooms and garlic as well. Drizzle with olive oil and season with salt and pepper. Stir gently to combine. Slide the tray into the oven and bake for 10 minutes. Stir. Return to the oven and bake for an additional 8-10 minutes, until the asparagus is lightly browned and the shrimp are cooked through. Combine the cooked pasta with the veggies and shrimp and toss well to combine. Add pasta water and toss again. Season with salt and pepper. Serve immediately, with lemon wedges for squeezing over the pasta.

Garlic Chicken w/ Broccoli and Bow Ties

Garlic Chicken with Broccoli and Bow Ties meme-and -he I try not to share recipes unless it is totally worth your time. {believe me, this is.} This is one of my family's favorite meals to eat. It is so simple to make, and at first doesn't seem like anything special. {believe me, this meal has redefined special} So here we go... Ingredients: 4 stalks of broccoli (about 1 1/2 pounds) 2 lbs boneless, skinless chicken breast 1/2 c. plus 2 tblsp olive oil 6 cloves garlic, minced 1 tblsp fresh ginger 1 tblsp dry mustard 1 tsp black pepper 1/2 tsp cayenne pepper 1 box bow tie pasta 1 tsp sea salt 1 c. medium dry white wine {makes any meal great. duh.} 2 tblsp grated parmesan 1 lemon juiced garnishes: sliced scallions, pine nuts, shredded fresh parmesan Directions: Cut broccoli heads into bite-sized florets; set aside. Cut chicken into bite-sized pieces and place in bowl. To chicken, add 2 tblsp olive oil, ginger, garlic, dry mustard, black pepper and cayenne. Stir well, set aside. (marinate, if time) Cook pasta according to package directions; while pasta boils heat 1/4 cup of olive oil in a saute pan and cook broccoli until tender, sprinkling with the salt. Cover and set aside. Drain pasta and mix with broccoli. Cover and set aside. Heat 1/4 c of the olive oil in the same saute pan and cook the chicken about 10-12 minutes or until no longer pink. Add white wine and saute another 5-10 minutes. Add chicken mixture to pasta and broccoli and stir well. Add 2 large tblsp grated parmesan cheese and lemon juice and stir thoroughly. On a large platter or pasta bowl pour out pasta mixture and garnish with scallions, pine nuts and parmesan. Serves 6.

Monday, April 11, 2011

Chocolate Crackle Cookies

Chocolate Crackle Cookies (or as we now call them, snowman cookies) recipe adapted from Martha Stewart 1 bag chocolate chips, half semi sweet, half milk chocolate 1 1/4 c flour 1/2 c cocoa powder 2 t. baking powder 1/4 t. salt 8 T (1 stick) butter, at room temperature 1 1/3 c. brown sugar, firmly packed 2 large eggs 1 t. vanilla extract 1/3 c milk 1 c. granulated sugar, for rolling 1 c. powdered sugar, for rolling Heat oven to 350 degrees. Melt chocolate chips over medium low heat, careful to not burn. Let cool. In a separate bowl combine flour, cocoa, baking powder, and salt. In your mixer beat butter and brown sugar until light and fluffy. Add eggs and vanilla, beat until well combined. Add melted chocolate to dough, combine. Alternate adding milk and dry ingredients until just combined. Divide dough and wrap in plastic. Chill in refrigerator until firm, about 2 hours. Remove dough, roll into 1 inch balls and dust in bowl of granulated sugar, and then powdered sugar. Place on silpat-lined cookie sheet. Bake about 12 minutes until cookies have flattened and sugar cracks.

Pumpkin Pecan Waffles with Maple Cranberry Butter (and Syrup!)

Pumpkin Pecan Waffles with Maple Cranberry Butter (and Syrup!) Maple-Cranberry Butter: 1/2 cup fresh or frozen cranberries 1/4 cup pure maple syrup (no aunt jemimas! :) 1 cup butter, at room temp To make the maple cranberry butter, combine cranberries and maple syrup in a saucepan over low heat, stirring frequently until the cranberries have softened and popped, about 5 minutes. Let cool, then place in a large bowl with the butter. Beat with a wooden spoon until just combine, cover and set in the fridge until ready to serve *** I started making a lot of the syrup, and sometimes I make the butter too. We love our pancakes with cranberry syrup. Just add amount of syrup desired with cranberries, and stir over low heat until cranberries pop. This is so simple and my favorite part! Pumpkin Pecan Waffles: 1 cup flour, sifted 1 T firmly packed brown sugar 1 t baking powder 1/4 teaspoon salt 1 1/4 cups whole milk 1 large egg, lightly beaten 1 1/2 T butter, melted 2/3 c pumpkin puree 1/3 c coarsely chopped pecans To make the waffles, preheat a waffle iron. In a large bowl whisk together the flour, brown sugar, baking powder, and salt until well mixed. IN a large glass measuring pitcher whisk together the milk, egg and butter. Stir the milk mixture and the pumpkin puree into the dry ingredients until just blended. The batter may be slightly lumpy - do not overmix! Stir in pecans. Pour batter evenly onto waffle iron and cook! To serve, it is pretty to serve the waffles with a scoop of the butter, and drizzle on maple syrup. It is nice to serve maple syrup and the cranberry maple syrup version for those that don't want too much cranberry.

Strawberry Frosting Recipe

Strawberry Frosting Recipe 1/2 whole frozen strawberries, thawed 1 cup butter pinch of salt (not coarse) 3 1/2 powdered sugar 1 teaspoon vanilla I have made it this way, and also with cream cheese substituting one of the sticks of butter for an 8 oz cream cheese. When you do this you have to add more sugar. This frosting is so fresh tasting and it is so simple.

Apple Crisp

Apple Crisp Mels Kitchen Cafe*Note: For the apples, I like to use a combination of Granny Smith, Honeycrisp and/or Gala. Firm, tart and sweet apples work the best for apple crisp – feel free to experiment with different varieties, depending on what you like (or can find at the store!). *Serves 6-8 7 tart apples, peeled, cored and cut into chunks or slices1 tablespoon lemon juice (freshly squeezed or bottled)1/2 teaspoon vanilla1/2 cup all-purpose or whole wheat flour1 cup rolled oats1 cup brown sugar1/2 teaspoon ground cinnamon8 tablespoons (1 stick) butter, softened to room temperature Preheat the oven to 375 degrees F. In a medium bowl, toss the apples with the lemon juice and vanilla. Pour the apples into a 9X13-inch baking dish, spreading evenly to the edges. It doesn’t matter if the apples are slightly overlapping. In a medium bowl stir together the flour, oats, brown sugar and cinnamon. Using a pastry blender, two forks or two knives, mix the butter into dry ingredients until lumpy and coarsely mixed. Most of the dry ingredients should be incorporated with the butter to form large crumbs. Sprinkle the mixture evenly over the apples. Bake for 35-40 minutes, until the apples are tender and the topping is browned and crunchy. Let cool 10-15 minutes before serving warm with ice cream or a dollop of whipped cream.

Thursday, April 7, 2011

Minestrone Soup

Minestrone Soup (justcookalready) ingredients 4 cups canned chopped tomatoes 4 cups water 1 cup beef broth 8 oz. tomato sauce 4 ribs celery, chopped 3 large carrots, chopped 2 large onions, chopped 1 tsp basil 1/2 tsp oregano 1 tbsp parsely 2 cloves garlic 1 tbsp sugar 1/4 lb ground turkey 1 can kidney beans 1 cup pasta directions throw everything in a soup pot over medium heat and allow to simmer and cook for 40-45 minutes, or until the vegetables are tender. while that's simmering, cook ground turkey and add to the pot. the last ten minutes, add the pasta. eat, and enjoy!

Wednesday, April 6, 2011

Funeral Potatoes

Funeral PotatoesRecipe by Our Best Bites (and church kitchens around America) 1 small-medium onion, diced2-3 cloves garlic, minced1-2 Tbsp. butter1 28-oz. bag shredded hash brown potatoes, thawed2 c. sour cream1 10-oz. can cream of chicken (or cream of mushroom) soup2 1/4 c. shredded sharp cheddar cheese3/4 tsp. kosher salt1/4 tsp. freshly ground black pepperOPTIONAL: Crushed cornflakes, seasoned bread crumbs, crushed potato chips, or crushed Ritz or saltine crackers Preheat oven to 350. In a large skillet, melt the butter over medium heat. Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant. Remove from heat. Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well. Add additional salt and pepper if necessary. Spread the mixture into a 9×13″ (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout. Serve as a main dish with a salad and fruit or alongside roasted ham, turkey, chicken, or beef. Makes 6-8 main dish or 10-12 side dish servings.

Saturday, April 2, 2011

Chicken Pillows

Crescent Chicken Roll-ups I know most everyone probably has this recipe, but I thought I would post it just in case one of you was missing it! hehe :) This is the easiest and greatest recipe. I make it at least twice a month! 6 oz softened cream cheese 1/4 c. melted butter 1/8 t pepper 2 cups cooked chicken (I also use the canned chicken from Costco when I am lazy) 1 - 4 oz can mushrooms (optional) 1/2 cup walnuts (optional, but a must for me) 1/2 cup chopped celery (optional) 2 cans crescent rolls 1 can cream of chicken soup 1/2 soup can of milk Mix first 7 ingredients (up to celery). Unroll crescent rolls (I just use my hand/fist to flatten out and make a little larger). Drop a large blob (2 to 3 T) in the center of each roll and wrap the roll around the blob. Place rolls in oven pan (9x13) and bake at 350 degrees until rolls start to turn golden brown on top. About 15-20 minutes. Mix cream of chicken and milk on stove. Pour over rolls and serve. I generally serve with white steamed rice and a veggie! Yummy!

No-Bake Cookies

No-bake Cookies These are so easy and fast, the perfect thing to whip up when you are craving some chocolate. 1 cube butter 2 cups sugar 1/2 cup milk 1/4 cup cocoa Stir together in a medium sauce pan, bring ingredients to a boil for 1 minute. Remove from heat then add: 1 tsp vanilla 1/2 cup peanut butter 3 1/2 cups rolled oats Mix together then return to burner for 1 minute. Drop by spoonfulls onto wax paper or aluminum foil. Cool to set.