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Zov's Warm Spice Mixture Recipe
Ingredients:
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon granulated garlic
Cooking Directions:
Measure equal amounts of each of the dry spices into a container.
Stir to combine.
Spoon out 1/2 teaspoon of the spice blend per salmon fillet, chicken
breast or lamb chop, being careful not to contaminate leftover spice blend
by touching it with raw fish or meat.
Leftover spice blends can be used to season soups, fish, chicken and lamb.
31 Aralık 2012 Pazartesi
Abbey's Apples Schatz
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Serving Size: 8
Ingredients
3 pounds cooking apples
1 tablespoon water
1/2 cup sugar
1/2 teaspoon cinnamon
1 pinch nutmeg
1/4 cup butter
Cooking Directions
Core, pare and chop apples into bite-size chunks.
Put some lemon juice on the slices to prevent discoloration.
Place in saucepan with water over medium heat.
Sprinkle with sugar, cinnamon and nutmeg.
Add butter
Cook, covered for about 15 minutes until hot and tender.
Ingredients
3 pounds cooking apples
1 tablespoon water
1/2 cup sugar
1/2 teaspoon cinnamon
1 pinch nutmeg
1/4 cup butter
Cooking Directions
Core, pare and chop apples into bite-size chunks.
Put some lemon juice on the slices to prevent discoloration.
Place in saucepan with water over medium heat.
Sprinkle with sugar, cinnamon and nutmeg.
Add butter
Cook, covered for about 15 minutes until hot and tender.
Zov's Spicy Marinated Salmon With Charmoula Sauce Recipe
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Zov's Spicy Marinated Salmon With Charmoula Sauce Recipe
Serving Size: 4
Ingredients:
4 skinless salmon fillets - (6 oz ea)
Zov's Warm Spice Mixture (see recipe)
3 diced, ripe tomatoes
2 tablespoons minced fresh cilantro or basil
1 tablespoon olive oil
3 minced garlic cloves
1/2 large peeled & finely diced red onion
Salt, to taste
Freshly-ground black pepper, to taste
Cooking Directions:
Rinse salmon in cold water and pat dry.
Rub with generous amount of Zov's Warm Spice Mixture on both sides and season with salt and pepper.
In a medium bowl, combine tomatoes and cilantro; set aside.
Heat nonstick grill pan on high heat until very hot.
Sear salmon, about 3 to 4 minutes per side.
If salmon needs additional cooking, place in a 350degree oven until just cooked through.
No oil is necessary when sauteing in a nonstick frying pan because of the natural oils in the salmon, but if you don't use a nonstick pan, saute salmon in 1 to 2 tablespoons of olive oil.
In a medium skillet, make Charmoula Sauce by heating 1 tablespoon ofolive
oil on medium-high heat.
Add garlic and onion and cook, shaking handle of skillet to toss ingredients, until onion softens, about 3 minutes.
Remove from heat and stir in tomato mixture.
Season to taste with salt and pepper.
Presentation: Place salmon on serving platter.
Top with the Charmoula Sauce and serve.
Serving Size: 4
Ingredients:
4 skinless salmon fillets - (6 oz ea)
Zov's Warm Spice Mixture (see recipe)
3 diced, ripe tomatoes
2 tablespoons minced fresh cilantro or basil
1 tablespoon olive oil
3 minced garlic cloves
1/2 large peeled & finely diced red onion
Salt, to taste
Freshly-ground black pepper, to taste
Cooking Directions:
Rinse salmon in cold water and pat dry.
Rub with generous amount of Zov's Warm Spice Mixture on both sides and season with salt and pepper.
In a medium bowl, combine tomatoes and cilantro; set aside.
Heat nonstick grill pan on high heat until very hot.
Sear salmon, about 3 to 4 minutes per side.
If salmon needs additional cooking, place in a 350degree oven until just cooked through.
No oil is necessary when sauteing in a nonstick frying pan because of the natural oils in the salmon, but if you don't use a nonstick pan, saute salmon in 1 to 2 tablespoons of olive oil.
In a medium skillet, make Charmoula Sauce by heating 1 tablespoon ofolive
oil on medium-high heat.
Add garlic and onion and cook, shaking handle of skillet to toss ingredients, until onion softens, about 3 minutes.
Remove from heat and stir in tomato mixture.
Season to taste with salt and pepper.
Presentation: Place salmon on serving platter.
Top with the Charmoula Sauce and serve.
Cajun Cafe's Bourbon Chicken Recipe
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Cajun Cafe's Bourbon Chicken Recipe
Ingredients:
1 1/2 pounds thigh meat or dark meat -- cut bite size chunks
2 tablespoons teriyaki sauce
1/2 teaspoons worcestershire sauce
1/2 teaspoons garlic salt
1/2 teaspoons ginger powder
3 tablespoons brown sugar
1 tablespoons granulated sugar
1 cup white grape juice
1/2 cup bourbon
1/4 cup water
Cooking Directions:
Mix teriyaki sauce, worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon.
Stir until thoroughly blended.
Pour 1/3 sauce on chicken pieces and mix.
Refrigerate for 3 hours or overnight.
Refrigerate leftover sauce.
Braise chicken with marinade on medium-low heat until cooked.
Remove from frying pan.
In a 2-quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 tablespoon of sugar with 1/4 cup water.
Bring to a simmer and stir until sugar is disolved.
Add chicken to sauce and stir until chicken is coated and ready to serve.
Ingredients:
1 1/2 pounds thigh meat or dark meat -- cut bite size chunks
2 tablespoons teriyaki sauce
1/2 teaspoons worcestershire sauce
1/2 teaspoons garlic salt
1/2 teaspoons ginger powder
3 tablespoons brown sugar
1 tablespoons granulated sugar
1 cup white grape juice
1/2 cup bourbon
1/4 cup water
Cooking Directions:
Mix teriyaki sauce, worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon.
Stir until thoroughly blended.
Pour 1/3 sauce on chicken pieces and mix.
Refrigerate for 3 hours or overnight.
Refrigerate leftover sauce.
Braise chicken with marinade on medium-low heat until cooked.
Remove from frying pan.
In a 2-quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 tablespoon of sugar with 1/4 cup water.
Bring to a simmer and stir until sugar is disolved.
Add chicken to sauce and stir until chicken is coated and ready to serve.
Zov's Vegetable Tagine With Couscous Recipe
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Zov's Vegetable Tagine With Couscous
Serving Size: 12
Ingredients
1 bundle trimmed asparagus
1/2 pound haricots verts (small French green beans)
2 tablespoons olive oil
1 large yellow onion. peeled, and roughly chopped
5 celery stalks. trimmed, and cut on the diagonal into 1 1/2" chunks
2 large carrots -- peeled, and thinly sliced
4 large carrots -- peeled, and cut on the diagonal into 1" chunks
2 large leeks, white and light green part -- halved lengthwise, then thinly sliced
12 large mushrooms -- quartered
6 garlic cloves -- minced or chopped
4 ripe tomatoes -- diced
2 yellow bell peppers -- cored, seeded, and cut into 1" chunks
1 green bell pepper -- cored, seeded, and cut into 1" chunks
5 Japanese eggplants -- trimmed, and cut into 1 1/2" chunks
7 medium red new potatoes -- quartered
6 ounces tomato paste
1 cup water
Salt to taste
Freshly-ground black pepper to taste
4 tablespoons minced fresh Italian flat-leaf parsley
4 tablespoons minced fresh basil
2 boxes couscous - (12 oz ea)
1/2 cup hot water almost simmering, but not boiling
Cooking Directions
Bring a pot of water to a boil
Add asparagus and cook until just barely tender.
Drain and refresh with cold water.
Drain again; set aside.
Bring pot of water to a boil
add haricots verts and boil until cooked tender-crisp.
Drain and refresh with cold water.
Drain again; set aside.
In a large Dutch oven or pot, add oil.
Heat on high heat until very hot, but not smoking.
Add onion, celery, 2 thinly sliced carrots, and leeks.
Cook on medium-high heat, stirring frequently, until onions are translucent and celery is lightly browned, about 10 minutes.
Add mushrooms and garlic; cook 1 minute.
Stir in tomatoes, bell peppers, 4 carrots, eggplant and potatoes.
Add tomato paste, 1 cup water, salt and pepper.
Stir to combine.
Bring to boil; lower heat and simmer, covered, until all vegetables are very tender and sauce thickens, about 30 to 40 minutes.
Should have a stew-like consistency.
Stir in parsley and basil.
Taste and adjust seasonings if necessary.
Place couscous in a large bowl.
Pour 1/2 cup water over top.
Add salt and pepper to taste.
Toss.
Presentation:
Place couscous on large serving platter.
Top with vegetable tagine mixture.
Allow to sit 10 minutes before serving, so that the couscous can absorb some of the liquid.
If you have excess juices, serve them in a sauce boat on the side.
Garnish with reserved asparagus and haricots verts.
Serving Size: 12
Ingredients
1 bundle trimmed asparagus
1/2 pound haricots verts (small French green beans)
2 tablespoons olive oil
1 large yellow onion. peeled, and roughly chopped
5 celery stalks. trimmed, and cut on the diagonal into 1 1/2" chunks
2 large carrots -- peeled, and thinly sliced
4 large carrots -- peeled, and cut on the diagonal into 1" chunks
2 large leeks, white and light green part -- halved lengthwise, then thinly sliced
12 large mushrooms -- quartered
6 garlic cloves -- minced or chopped
4 ripe tomatoes -- diced
2 yellow bell peppers -- cored, seeded, and cut into 1" chunks
1 green bell pepper -- cored, seeded, and cut into 1" chunks
5 Japanese eggplants -- trimmed, and cut into 1 1/2" chunks
7 medium red new potatoes -- quartered
6 ounces tomato paste
1 cup water
Salt to taste
Freshly-ground black pepper to taste
4 tablespoons minced fresh Italian flat-leaf parsley
4 tablespoons minced fresh basil
2 boxes couscous - (12 oz ea)
1/2 cup hot water almost simmering, but not boiling
Cooking Directions
Bring a pot of water to a boil
Add asparagus and cook until just barely tender.
Drain and refresh with cold water.
Drain again; set aside.
Bring pot of water to a boil
add haricots verts and boil until cooked tender-crisp.
Drain and refresh with cold water.
Drain again; set aside.
In a large Dutch oven or pot, add oil.
Heat on high heat until very hot, but not smoking.
Add onion, celery, 2 thinly sliced carrots, and leeks.
Cook on medium-high heat, stirring frequently, until onions are translucent and celery is lightly browned, about 10 minutes.
Add mushrooms and garlic; cook 1 minute.
Stir in tomatoes, bell peppers, 4 carrots, eggplant and potatoes.
Add tomato paste, 1 cup water, salt and pepper.
Stir to combine.
Bring to boil; lower heat and simmer, covered, until all vegetables are very tender and sauce thickens, about 30 to 40 minutes.
Should have a stew-like consistency.
Stir in parsley and basil.
Taste and adjust seasonings if necessary.
Place couscous in a large bowl.
Pour 1/2 cup water over top.
Add salt and pepper to taste.
Toss.
Presentation:
Place couscous on large serving platter.
Top with vegetable tagine mixture.
Allow to sit 10 minutes before serving, so that the couscous can absorb some of the liquid.
If you have excess juices, serve them in a sauce boat on the side.
Garnish with reserved asparagus and haricots verts.
27 Aralık 2012 Perşembe
Honey Rolls From Texas Recipes
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Honey Rolls
Ingredients:
2 teaspoons active dry yeast
1 cup barely warm water
1/4 cup honey + 1 tablespoon, divided
1 teaspoons salt
1 egg
3 cups all-purpose flour, plus extra if necessary
1 tablespoon butter, melted
Directions:
In a large mixing bowl, sprinkle the yeast over the warm water and let sit for 5 minutes. Add the honey, salt and egg. Stir until blended. Add 3 cups of flour and mix until the dough comes together. If using a standing mixer, knead the dough with the dough attachment for 5-7 minutes, or until elastic. If not, knead the dough on a lightly floured surface until soft and elastic (about 8 minutes), adding more flour to keep the dough from sticking if necessary. Do not add too much flour! The dough will become more workable the longer you knead.
Transfer the kneaded dough to a lightly oiled bowl. Cover with plastic wrap and a clean kitchen towel. Let the dough rise in a warm area until it doubles in size, about 2 hours.
Punch dough down, divide into 12 equal portions, and shape each portion into a round ball. Place in a pan (or on baking sheets) coated lightly with cooking spray. Cover with a kitchen towel and let it rise for another 20 minutes.
Preheat oven to 400 degrees F.
In a small bowl, combine the melted butter and 1 tablespoon honey. Brush over the rolls. Bake for 10-13 minutes or until lightly browned. Serve warm or at room temperature.
Ingredients:
2 teaspoons active dry yeast
1 cup barely warm water
1/4 cup honey + 1 tablespoon, divided
1 teaspoons salt
1 egg
3 cups all-purpose flour, plus extra if necessary
1 tablespoon butter, melted
Directions:
In a large mixing bowl, sprinkle the yeast over the warm water and let sit for 5 minutes. Add the honey, salt and egg. Stir until blended. Add 3 cups of flour and mix until the dough comes together. If using a standing mixer, knead the dough with the dough attachment for 5-7 minutes, or until elastic. If not, knead the dough on a lightly floured surface until soft and elastic (about 8 minutes), adding more flour to keep the dough from sticking if necessary. Do not add too much flour! The dough will become more workable the longer you knead.
Transfer the kneaded dough to a lightly oiled bowl. Cover with plastic wrap and a clean kitchen towel. Let the dough rise in a warm area until it doubles in size, about 2 hours.
Punch dough down, divide into 12 equal portions, and shape each portion into a round ball. Place in a pan (or on baking sheets) coated lightly with cooking spray. Cover with a kitchen towel and let it rise for another 20 minutes.
Preheat oven to 400 degrees F.
In a small bowl, combine the melted butter and 1 tablespoon honey. Brush over the rolls. Bake for 10-13 minutes or until lightly browned. Serve warm or at room temperature.
Peanutbutter Cup Thumbprint Cookie From Texas Recipes
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Ingredients:
1/2 cup creamy peanut butter
4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour, (spooned and leveled)
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar, for rolling dough
36 mini peanut butter cups, chilled and unwrapped
Directions:
Preheat oven to 350 degrees.
Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed.
Add eggs and vanilla, and beat until incorporated.
In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
Scoop off dough by the tablespoon; roll into balls.
Place granulated sugar on a plate; roll balls in sugar, coating completely.
Place 2 inches apart on a nonstick baking sheet.
Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven.
Press one peanut butter cup in center of each cookie.
Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more.
Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
Ingredients:
1/2 cup creamy peanut butter
4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour, (spooned and leveled)
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar, for rolling dough
36 mini peanut butter cups, chilled and unwrapped
Directions:
Preheat oven to 350 degrees.
Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed.
Add eggs and vanilla, and beat until incorporated.
In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
Scoop off dough by the tablespoon; roll into balls.
Place granulated sugar on a plate; roll balls in sugar, coating completely.
Place 2 inches apart on a nonstick baking sheet.
Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven.
Press one peanut butter cup in center of each cookie.
Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more.
Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
Sweet Potato Casserole From Texas Recipes
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Sweet Potato Casserole
Ingredients:
4 1/2 pounds sweet potatoes
1 cup granulated sugar
1/2 cup butter, softened
1/4 cup milk
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salter
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows
Directions:
Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.
Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.
Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.
Ingredients:
4 1/2 pounds sweet potatoes
1 cup granulated sugar
1/2 cup butter, softened
1/4 cup milk
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salter
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows
Directions:
Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.
Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.
Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.
Caramel Thumbprints with Chocolate Glaze From Texas Recipes
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Caramel Thumbprints with Chocolate Glaze
Ingredients:
for the cookies:
1/2 cup butter (1 stick), at room temperature
1/2 cup brown sugar
1 egg
1 1/2 tsp vanilla
2 cups flour
for the filling:
14 caramels
1 1/2 Tbsp milk
for the glaze:
1/3 cup chocolate chips
1 tsp shortening
Directions:
Cream the butter and brown sugar. Add the egg and vanilla, mix thoroughly, scraping down the bowl. Add the flour and mix well.
Place teaspoon sized balls of dough onto a cookie sheet.
Make an indentation with your thumb and bake in a preheated 375 degree oven for 8 minutes.
Cool on a rack.
Place caramels and milk in a small microwavable bowl and heat for 1 minute. Stir until smooth. (If not completely smooth, heat for another 30 seconds and stir).
Spoon 1/2 teaspoon filling into each cookie dent.
In another small bowl, microwave the chocolate chips and shortening. Stir until smooth and then spoon into a plastic bag.
Cut a tiny hole in one of the corners and pipe the glaze over the cookies in a swooshing motion.
Let sit for at least 20 minutes before serving to set (and to cool because that filling will be quite hot).
Ingredients:
for the cookies:
1/2 cup butter (1 stick), at room temperature
1/2 cup brown sugar
1 egg
1 1/2 tsp vanilla
2 cups flour
for the filling:
14 caramels
1 1/2 Tbsp milk
for the glaze:
1/3 cup chocolate chips
1 tsp shortening
Directions:
Cream the butter and brown sugar. Add the egg and vanilla, mix thoroughly, scraping down the bowl. Add the flour and mix well.
Place teaspoon sized balls of dough onto a cookie sheet.
Make an indentation with your thumb and bake in a preheated 375 degree oven for 8 minutes.
Cool on a rack.
Place caramels and milk in a small microwavable bowl and heat for 1 minute. Stir until smooth. (If not completely smooth, heat for another 30 seconds and stir).
Spoon 1/2 teaspoon filling into each cookie dent.
In another small bowl, microwave the chocolate chips and shortening. Stir until smooth and then spoon into a plastic bag.
Cut a tiny hole in one of the corners and pipe the glaze over the cookies in a swooshing motion.
Let sit for at least 20 minutes before serving to set (and to cool because that filling will be quite hot).
Crumb Topped Apple and Pumpkin Pie From Texas Recipes
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Crumb-Topped Apple & Pumpkin Pie
Ingredients:
1 sheet refrigerated pie pastry
2 cups thinly sliced peeled tart apples
1/4 cup granulated sugar
2 teaspoons all-purpose flour
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
for the filling:
1-1/2 cups canned pumpkin
1 cup evaporated milk
1/2 cup egg substitute
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
for the topping:
1/2 cup all-purpose flour
3 tablespoons granulated sugar
4-1/2 teaspoons cold butter
3 tablespoons chopped walnuts
Directions:
On a lightly floured surface, unroll pastry. Transfer pastry to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
In a large bowl, combine the apples, sugar, flour, lemon juice and cinnamon. Spoon into crust.
In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture.
Bake at 375° for 30 minutes.
For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie.
Bake 20-25 minutes longer or until a knife inserted into pumpkin layer comes out clean (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary).
Cool on a wire rack. Refrigerate leftovers.
Ingredients:
1 sheet refrigerated pie pastry
2 cups thinly sliced peeled tart apples
1/4 cup granulated sugar
2 teaspoons all-purpose flour
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
for the filling:
1-1/2 cups canned pumpkin
1 cup evaporated milk
1/2 cup egg substitute
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
for the topping:
1/2 cup all-purpose flour
3 tablespoons granulated sugar
4-1/2 teaspoons cold butter
3 tablespoons chopped walnuts
Directions:
On a lightly floured surface, unroll pastry. Transfer pastry to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
In a large bowl, combine the apples, sugar, flour, lemon juice and cinnamon. Spoon into crust.
In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture.
Bake at 375° for 30 minutes.
For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie.
Bake 20-25 minutes longer or until a knife inserted into pumpkin layer comes out clean (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary).
Cool on a wire rack. Refrigerate leftovers.
20 Aralık 2012 Perşembe
Eggnog Coffee From Texas Recipes
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Eggnog Coffee
Ingredients:
1/4 cup ground coffee, any variety
1/4 tsp. ground nutmeg
2 Tbsp. sugar
2-1/2 cups cold water
1 cup eggnog, warmed
1/2 cup thawed whipped topping
Directions:
Place coffee and nutmeg in filter in brew basket of coffee maker.
Place sugar in empty pot of coffee maker.
Add water to coffee maker; brew. When brewing is complete, stir in eggnog.
Pour into 4 cups; top with whipped topping.
Ingredients:
1/4 cup ground coffee, any variety
1/4 tsp. ground nutmeg
2 Tbsp. sugar
2-1/2 cups cold water
1 cup eggnog, warmed
1/2 cup thawed whipped topping
Directions:
Place coffee and nutmeg in filter in brew basket of coffee maker.
Place sugar in empty pot of coffee maker.
Add water to coffee maker; brew. When brewing is complete, stir in eggnog.
Pour into 4 cups; top with whipped topping.
Giblet Gravy From Texas Recipes
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Giblet Gravy
Ingredients:
3 tablespoons cornstarch (or flour)
2 heaping tablespoons reserved uncooked corn bread stuffing mix
2 chicken bouillon cubes
Giblets from turkey (liver, gizzard, and neck) chopped
4 cups turkey stock or broth or chicken broth or stock
1/3 cup cold water
1 hard boiled egg, sliced
salt and freshly ground pepper
2 teaspoons poultry seasoning
Directions:
Chop the giblets and the meat that has been removed from the neck.
Using a saucepot, bring the stock to a boil.
Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.
In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly.
Reduce the heat and continue to cook for 2 to 3 minutes.
Add the salt and pepper, to taste, and add the sliced boiled egg.
Ingredients:
3 tablespoons cornstarch (or flour)
2 heaping tablespoons reserved uncooked corn bread stuffing mix
2 chicken bouillon cubes
Giblets from turkey (liver, gizzard, and neck) chopped
4 cups turkey stock or broth or chicken broth or stock
1/3 cup cold water
1 hard boiled egg, sliced
salt and freshly ground pepper
2 teaspoons poultry seasoning
Directions:
Chop the giblets and the meat that has been removed from the neck.
Using a saucepot, bring the stock to a boil.
Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.
In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly.
Reduce the heat and continue to cook for 2 to 3 minutes.
Add the salt and pepper, to taste, and add the sliced boiled egg.
Holiday Tree Brownies From Texas Recipes
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Holiday Tree Brownies
Ingredients:
for the brownies:
1 box (1 lb 2.4 oz) Premium brownie mix or your favorite homemade recipe
Water, vegetable oil and egg called for on brownie mix box
for the decorations:
2 or 3 drops green food color
2/3 cup Rich & Creamy vanilla frosting (from 16 oz container)
red and green candy sprinkles or M&Ms
Miniature candy canes (2 inch), unwrapped
Directions:
Heat oven to 350°F (325°F for dark or nonstick pan).
Line 9-inch square pan with foil so foil extends about 2 inches over sides of pan.
Grease bottom only of foil with cooking spray or shortening.
Make and bake brownie mix as directed on box.
Cool completely, about 1 1/2 hours.
Remove brownie from pan by lifting foil; peel foil away.
To cut brownie into triangles, cut into 3 rows. Cut each row into 5 triangles. Save smaller pieces for snacking.
Stir food color into frosting.
Spoon frosting into small ziploc bag. Cut off tiny bottom corner of bag.
Squeeze bag to pipe frosting over brownies. Sprinkle with decors.
Break off curved end of candy cane; insert straight piece into bottoms of triangles to make tree trunks.
Ingredients:
for the brownies:
1 box (1 lb 2.4 oz) Premium brownie mix or your favorite homemade recipe
Water, vegetable oil and egg called for on brownie mix box
for the decorations:
2 or 3 drops green food color
2/3 cup Rich & Creamy vanilla frosting (from 16 oz container)
red and green candy sprinkles or M&Ms
Miniature candy canes (2 inch), unwrapped
Directions:
Heat oven to 350°F (325°F for dark or nonstick pan).
Line 9-inch square pan with foil so foil extends about 2 inches over sides of pan.
Grease bottom only of foil with cooking spray or shortening.
Make and bake brownie mix as directed on box.
Cool completely, about 1 1/2 hours.
Remove brownie from pan by lifting foil; peel foil away.
To cut brownie into triangles, cut into 3 rows. Cut each row into 5 triangles. Save smaller pieces for snacking.
Stir food color into frosting.
Spoon frosting into small ziploc bag. Cut off tiny bottom corner of bag.
Squeeze bag to pipe frosting over brownies. Sprinkle with decors.
Break off curved end of candy cane; insert straight piece into bottoms of triangles to make tree trunks.
Honey Mustard Glazed Ham From Texas Recipes
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Ingredients:
1 (10-pound) smoked, bone-in ham
1 cup honey
1/4 cup whole-grain mustard
1/4 cup packed dark brown sugar
Honey-Mustard Glazed Ham
4 tablespoons unsalted butter (1/2 stick)
Directions:
Heat the oven to 350°F and arrange a rack in the lower third.
Remove any plastic packaging or netting from the ham. Trim any excess fat from the ham, leaving about a 1/4-inch layer all over.
Set the ham aside to rest at room temperature for 30 minutes.
Line a baking sheet with several sheets of aluminum foil (it will make cleanup a lot easier).
Place the ham, cut side down, on the baking sheet and cover with a piece of parchment paper. Tightly cover the ham and parchment paper with aluminum foil and bake for 45 minutes.
Meanwhile, combine remaining ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter melts and brown sugar is completely dissolved, about 3 minutes. Set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
When the ham is ready, remove it from the oven and increase the oven temperature to 425°F. Discard the foil and parchment paper, and, using a sharp knife, score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham.
Brush the ham with 1/4 of the glaze (about a generous 1/3 cup), return it to the oven, and bake uncovered for 15 minutes.
Remove from the oven, brush with another 1/4 of the glaze, and repeat every 15 minutes until all of the glaze has been used and a dark golden-brown crust has formed, about 55 to 60 minutes total.
Let the ham rest 20 to 30 minutes before slicing.
Ingredients:
1 (10-pound) smoked, bone-in ham
1 cup honey
1/4 cup whole-grain mustard
1/4 cup packed dark brown sugar
Honey-Mustard Glazed Ham
4 tablespoons unsalted butter (1/2 stick)
Directions:
Heat the oven to 350°F and arrange a rack in the lower third.
Remove any plastic packaging or netting from the ham. Trim any excess fat from the ham, leaving about a 1/4-inch layer all over.
Set the ham aside to rest at room temperature for 30 minutes.
Line a baking sheet with several sheets of aluminum foil (it will make cleanup a lot easier).
Place the ham, cut side down, on the baking sheet and cover with a piece of parchment paper. Tightly cover the ham and parchment paper with aluminum foil and bake for 45 minutes.
Meanwhile, combine remaining ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter melts and brown sugar is completely dissolved, about 3 minutes. Set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
When the ham is ready, remove it from the oven and increase the oven temperature to 425°F. Discard the foil and parchment paper, and, using a sharp knife, score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham.
Brush the ham with 1/4 of the glaze (about a generous 1/3 cup), return it to the oven, and bake uncovered for 15 minutes.
Remove from the oven, brush with another 1/4 of the glaze, and repeat every 15 minutes until all of the glaze has been used and a dark golden-brown crust has formed, about 55 to 60 minutes total.
Let the ham rest 20 to 30 minutes before slicing.
Holieday Pecan Log From Texas Recipes
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Holiday Pecan Log
Ingredients:
2 teaspoons plus 1/2 cup butter, softened, divided
3-3/4 cups confectioners’ sugar
1/2 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 package (14 ounces) caramels
1 tablespoon milk or half-and-half cream
2 cups chopped pecans
Directions:
Butter an 8-in. square pan with 2 teaspoons butter; set aside.
Combine confectioners sugar and milk powder; set aside.
In a heavy saucepan, combine 1/2 cup butter, sugar and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil.
Stir in confectioners’ sugar mixture, about a third at a time, until blended.
Remove from the heat; stir in vanilla.
Continue stirring until the mixture mounds slightly when dropped from a spoon.
Spread into prepared pan. Cool.
Cut candy into four strips; cut each strip in half.
Shape each into a log; wrap in waxed paper and twist ends.
Freeze or refrigerate until firm.
Meanwhile, in a microwave, melt caramels with milk, stirring often.
Roll logs in caramel mixture, then in pecans. Wrap in waxed paper.
Store at room temperature in airtight containers.
Cut into slices with a serrated knife.
Yield: about 3-1/4 pounds.
Ingredients:
2 teaspoons plus 1/2 cup butter, softened, divided
3-3/4 cups confectioners’ sugar
1/2 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 package (14 ounces) caramels
1 tablespoon milk or half-and-half cream
2 cups chopped pecans
Directions:
Butter an 8-in. square pan with 2 teaspoons butter; set aside.
Combine confectioners sugar and milk powder; set aside.
In a heavy saucepan, combine 1/2 cup butter, sugar and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil.
Stir in confectioners’ sugar mixture, about a third at a time, until blended.
Remove from the heat; stir in vanilla.
Continue stirring until the mixture mounds slightly when dropped from a spoon.
Spread into prepared pan. Cool.
Cut candy into four strips; cut each strip in half.
Shape each into a log; wrap in waxed paper and twist ends.
Freeze or refrigerate until firm.
Meanwhile, in a microwave, melt caramels with milk, stirring often.
Roll logs in caramel mixture, then in pecans. Wrap in waxed paper.
Store at room temperature in airtight containers.
Cut into slices with a serrated knife.
Yield: about 3-1/4 pounds.
16 Aralık 2012 Pazar
How to Make a Holiday Card Wreath
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This year I've been looking for creative ways to display the holiday cards that we receive every year. We usually string them over our doorways and windows, but I'm ready for a change. Last week I wrote a post about how to make a holiday card holder to hang on your wall for the holidays. Here's an alternative way to display your cards: a card wreath. It displays only 8 cards, so it's a great way to showcase your prettiest cards, or the cards that mean the most to you. Here's how to make one:
You will need:
* 12-in. floral and craft ring
* 9 mini wooden clothespins
* 1 sheet of green felt
* green craft paint
* red craft paint
* craft glue
* hanging ribbon
Instructions:
1) Paint the craft ring green. Let dry.
2) Paint the wooden clothespins red. Let dry.
3) Cut the green felt into leaf shapes.
4) Glue the mini clothespins onto the craft ring, spaced evenly apart. (I glued 2 clothespins at the very top so I could put a hanging ribbon in the very center and still keep the symmetry). Make sure the clothespin(s) at the very top are facing downwards so the top card hangs in the center of the wreath.
5) Glue a pair of leaves between the clothespins.
You're done! The photo above shows what the finished wreath looks like, and the photo below shows the wreath with cards clipped to it. I clipped a fabric poinsettia onto the hanging ribbon to hide the hanging nail, but you can hide it with a larger ribbon or sprig of holly.
Enjoy your beautiful holiday cards!
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Ten reasons to support your local student Nutcracker performance
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All around the country, Nutcracker ballet performances are springing up like daisies. From world reknowned New York City Ballet to the smallest dance studio, there's bound to be a Nutcracker near you. Although you can't beat the grand sets and sheer perfection of the artists at professional ballet companies, there's something to be said for patronizing a Nutcracker performance from a local dance school, particularly if you have a young child in tow and it will be his or her first Nutcracker. I'm not saying that just because I happen to have a daughter who performs in her dance school's Nutcracker every year, I'm saying it as a parent who has been watching Nutcrackers, large and small. Here are some great reasons to take your child to a small Nutcracker performance:
1) It's way cheaper. $20 will barely get you a seat in Clara's post-performance Nutcracker tea at the big ballet companies, but it will get you the best seat in the house at a student performance.
2) Since they're held in small theatres, practically every seat in the house is the best seat in the house -- so you don't have to camp out for days beforehand or attempt to robocall the ticket hotline.
3) If you live in an urban or suburban area, it's highly likely you'll be within a 10 minute drive away from a local Nutcracker, so you don't have to worry about getting stuck in traffic.
4) Your little one can dress as glittery and as ruffle-y and as sparkle-riffic as she wants; you, on the other hand, can always choose to show up in jeans and a tshirt without worrying about getting thrown out of the theatre for violating opening night dress code.
5) Some young kids might find the elaborate special effects in a big production a bit overwhelming. Student performances tend to be a lot simpler and less likely to scare away timid first-time Nutcracker attendees.
6) Little girls may find inspiration when watching a prima ballerina dance in the Nutcracker, but they find confidence and courage when watching a little girl, just about her own age dance in the Nutcracker -- if she can do it, so can I!
7) Local Nutcrackers tend to have local dancers in it, so your little girl has a way bigger chance of running into the Sugarplum fairy at the corner Starbucks (and bragging to her classmates about it on Monday morning).
8) The snacks sold at intermission are all homemade.
9) And they rarely cost more than a dollar.
10) And you get the satisfaction of knowing that you're not succumbing to temptation by purchasing that M&M-studded brownie -- you're supporting your local performing arts community.
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Van's Products Package Changes and enter to WIN a FREE COUPON!!!
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Hi everyone! I hope April is treating you all well! We've been having one hell of a month, let me tell you! Phew! These 3 weeks of April have felt like 3 months!!
Well, I have exciting news to fill everyone in on. We all know how I LOVE Van's gluten free waffles, right? I have a SERIOUS love affair with the mini's, especially! I adore them and am never without a box in my freezer. I have been informed that Van's will be updating their packaging!! Here is a sneak peek for everyone:
Okay, now down to how you can WIN a free (yes, FREE) coupon for a box of Van's products!!
To enter to win you can do any of the following:
1. Leave a comment on this post and tell me which of Van's Products is your absolute FAVE! Perhaps the mini's like me? Or the gluten free apple cinnamon waffles? Maybe their gluten free french toasts sticks? Or maybe you just can't narrow it down and you love them all!!
2. Post on your blog about this giveaway and link back here! (please leave a comment or drop me an email at gfsteph@gmail.com with a link to the post)
3. Tweet the following: RT @GF_Steph Van's Super New Packaging & enter to win a FREE coupon! http://tinyurl.com/3x5x47d
4. This is for the super faithful: Send me a pic of yourself holding a box of your favorite Van's product! If you do this, you are so hardcore that I will give you TWO entries!
Hurry though, you'll only have until THURSDAY, APRIL 29TH at midnight to enter!! On Friday, I'll choose FIVE WINNERS and announce them here! So don't forget to check back!!
Well, I have exciting news to fill everyone in on. We all know how I LOVE Van's gluten free waffles, right? I have a SERIOUS love affair with the mini's, especially! I adore them and am never without a box in my freezer. I have been informed that Van's will be updating their packaging!! Here is a sneak peek for everyone:
Love it!! I want to assure everyone that just because the package is changing, does not mean the delicious goodies on the inside are changing! I know too well (see the Milky Way incident) that those of us who are gluten free need to be incredibly wary and suspicious of any potential reformulations! But nothing is changing, other than the amazingly enticing picture on the front!
Keep an eye out for this new package! They should be slowly rolling out in stores anytime now or within the next couple of weeks. Van's has also launched a new website and a blog so check it out here!
Okay, now down to how you can WIN a free (yes, FREE) coupon for a box of Van's products!!
To enter to win you can do any of the following:
1. Leave a comment on this post and tell me which of Van's Products is your absolute FAVE! Perhaps the mini's like me? Or the gluten free apple cinnamon waffles? Maybe their gluten free french toasts sticks? Or maybe you just can't narrow it down and you love them all!!
2. Post on your blog about this giveaway and link back here! (please leave a comment or drop me an email at gfsteph@gmail.com with a link to the post)
3. Tweet the following: RT @GF_Steph Van's Super New Packaging & enter to win a FREE coupon! http://tinyurl.com/3x5x47d
4. This is for the super faithful: Send me a pic of yourself holding a box of your favorite Van's product! If you do this, you are so hardcore that I will give you TWO entries!
Hurry though, you'll only have until THURSDAY, APRIL 29TH at midnight to enter!! On Friday, I'll choose FIVE WINNERS and announce them here! So don't forget to check back!!
It's Back!!! Gluten Free Jubilee at Sprouts!!
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It's that time again, folks!!!! Gluten Free Jubilee at Sprouts!
May is Autism Awareness month at Sprouts and in honor of that, they are offering 25% off all gluten free products starting April 28th and continuing until June 2nd!!!
Stop by your local Sprouts and stock up on all your favorite gluten free goodies! (including Van's products...have you entered to win a coupon for a FREE box yet!?!) While you're there, you can also elect to donote to Autism Speaks!! Spread the word!
May is Autism Awareness month at Sprouts and in honor of that, they are offering 25% off all gluten free products starting April 28th and continuing until June 2nd!!!
Stop by your local Sprouts and stock up on all your favorite gluten free goodies! (including Van's products...have you entered to win a coupon for a FREE box yet!?!) While you're there, you can also elect to donote to Autism Speaks!! Spread the word!
Winners of the Van's Free Coupons!!
To contact us Click HERE
Thanks to everyone who participated! The odds of winning were fantastic--everyone who entered won!! Yaaay!
So here's all the winners:
Blogger Entrants:
Michelle and Lauren
Twitter Entrants:
@kimicalg
@jenniferGFinGA
And yes, I said there would be 5 winners, but only 4 people entered! So I guess the last winner is...me!! Hooray! :)
To all the winners: Please email me your address at gfsteph@gmail.com or if on Twitter, please send it to me in a DM! I hope you all enjoy your free gluten free waffles/pancakes/french toast sticks! I know I will. :)
So here's all the winners:
Blogger Entrants:
Michelle and Lauren
Twitter Entrants:
@kimicalg
@jenniferGFinGA
And yes, I said there would be 5 winners, but only 4 people entered! So I guess the last winner is...me!! Hooray! :)
To all the winners: Please email me your address at gfsteph@gmail.com or if on Twitter, please send it to me in a DM! I hope you all enjoy your free gluten free waffles/pancakes/french toast sticks! I know I will. :)
12 Aralık 2012 Çarşamba
Chili Dip
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Chili Dip
Chili Dip
What You Need:
1 lg. jar (16oz) picante sauce, mild
2 cans refried beans
8 ounces sour cream
1/2 tsp. chili powder
1 lb. ground beef
1 onion, chopped
salt and pepper to taste
8 oz. Cheddar cheese, shredded
several jalapenos or mild chili, chopped finely, to taste
How To Make It:
Cook ground beef in a skillet with chopped onion; drain well. Combine everything together in crock pot and cook slowly until cheese is melted. Serve with favorite vegetables or chips
Chili Dip
Chili Dip
What You Need:
1 lg. jar (16oz) picante sauce, mild
2 cans refried beans
8 ounces sour cream
1/2 tsp. chili powder
1 lb. ground beef
1 onion, chopped
salt and pepper to taste
8 oz. Cheddar cheese, shredded
several jalapenos or mild chili, chopped finely, to taste
How To Make It:
Cook ground beef in a skillet with chopped onion; drain well. Combine everything together in crock pot and cook slowly until cheese is melted. Serve with favorite vegetables or chips
Mashed Potato Casserol From Texas Recipes
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Mashed Potato Casserole
Ingredients:
1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch-thick slices
1 1/2 pounds baking potatoes, peeled and cut into 1/2-inch-thick slices
5 garlic cloves, thinly sliced
1 1/4 teaspoons kosher salt, divided
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
Cooking spray
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1/2 cup panko (Japanese breadcrumbs)
4 green onions, thinly sliced
Directions:
Preheat oven to 350°.
Place potatoes, garlic, and 1/2 teaspoon salt in a large saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until tender. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
Place a food mill* over a large bowl, and place potato mixture in food mill. Press mixture through food mill into bowl. Stir in reserved 1/2 cup cooking liquid, remaining 3/4 teaspoon salt, and cream cheese.
Spoon potato mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 20 minutes or until thoroughly heated.
Preheat broiler.
Combine Parmigiano-Reggiano and panko; sprinkle evenly over top of potatoes. Broil 4 minutes or until golden brown. Sprinkle with onions.
Note:
If you don't have a food mill, cream the potatoes and cooking liquid with a potato masher.
Make-ahead tip: Assemble this dish a day ahead, and bake shortly before serving
Ingredients:
1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch-thick slices
1 1/2 pounds baking potatoes, peeled and cut into 1/2-inch-thick slices
5 garlic cloves, thinly sliced
1 1/4 teaspoons kosher salt, divided
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
Cooking spray
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1/2 cup panko (Japanese breadcrumbs)
4 green onions, thinly sliced
Directions:
Preheat oven to 350°.
Place potatoes, garlic, and 1/2 teaspoon salt in a large saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until tender. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
Place a food mill* over a large bowl, and place potato mixture in food mill. Press mixture through food mill into bowl. Stir in reserved 1/2 cup cooking liquid, remaining 3/4 teaspoon salt, and cream cheese.
Spoon potato mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 20 minutes or until thoroughly heated.
Preheat broiler.
Combine Parmigiano-Reggiano and panko; sprinkle evenly over top of potatoes. Broil 4 minutes or until golden brown. Sprinkle with onions.
Note:
If you don't have a food mill, cream the potatoes and cooking liquid with a potato masher.
Make-ahead tip: Assemble this dish a day ahead, and bake shortly before serving
Meatball Stroganoff From Best Ever Recipes
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Servings: 4
1 lb (454 g) lean ground beef
1/4 cup (60 mL) fresh bread crumbs
1 egg
2 tsp (10 mL) Worcestershire sauce
1 clove garlic, minced
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 tbsp (15 mL) vegetable oil
1 onion, chopped
3 cups (750 mL) sliced mushrooms
1 tsp (5 mL) dried thyme
1/2 cup (125 mL) sodium-reduced beef stock
1 tbsp (15 mL) Dijon mustard
1/3 cup (75 mL) light sour cream
2 tsp (10 mL) cornstarch
In bowl, blend together beef, bread crumbs, 1/4 cup (50 mL) water, egg, Worcestershire sauce, garlic, salt and pepper. Roll by rounded 1 tbsp (15 mL) into balls. Bake on foil-lined rimmed baking sheet in 375°F (190°C) oven until digital rapid-read thermometer inserted into centre of several reads 160°F (71°C), about 12 minutes.
Meanwhile, in large skillet, heat oil over medium heat; fry onion, mushrooms and thyme, stirring occasionally, until tender and liquid is evaporated, about 8 minutes.
Stir in stock and mustard; bring to boil. Reduce heat and simmer for 5 minutes.
In small bowl, whisk together sour cream, 1 tbsp (15 mL) water and cornstarch; whisk into sauce. Return meatballs to pan; simmer until sauce is thickened, about 2 minutes.
1 lb (454 g) lean ground beef
1/4 cup (60 mL) fresh bread crumbs
1 egg
2 tsp (10 mL) Worcestershire sauce
1 clove garlic, minced
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 tbsp (15 mL) vegetable oil
1 onion, chopped
3 cups (750 mL) sliced mushrooms
1 tsp (5 mL) dried thyme
1/2 cup (125 mL) sodium-reduced beef stock
1 tbsp (15 mL) Dijon mustard
1/3 cup (75 mL) light sour cream
2 tsp (10 mL) cornstarch
In bowl, blend together beef, bread crumbs, 1/4 cup (50 mL) water, egg, Worcestershire sauce, garlic, salt and pepper. Roll by rounded 1 tbsp (15 mL) into balls. Bake on foil-lined rimmed baking sheet in 375°F (190°C) oven until digital rapid-read thermometer inserted into centre of several reads 160°F (71°C), about 12 minutes.
Meanwhile, in large skillet, heat oil over medium heat; fry onion, mushrooms and thyme, stirring occasionally, until tender and liquid is evaporated, about 8 minutes.
Stir in stock and mustard; bring to boil. Reduce heat and simmer for 5 minutes.
In small bowl, whisk together sour cream, 1 tbsp (15 mL) water and cornstarch; whisk into sauce. Return meatballs to pan; simmer until sauce is thickened, about 2 minutes.
Pan Seared Scallops with Tarragon Sauce From Best Ever Recipesi
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Servings: 2
16 medium sea scallops (about 8 oz/250 g)
2 tbsp (25 mL) cornstarch
1 tbsp (15 mL) vegetable oil
Tarragon White wine Sauce:
1 tbsp (15 mL) butter
1 shallot, minced
1/4 tsp (1 mL) each salt and white or black pepper
1/3 cup (75 mL) dry white wine
1/4 cup (50 mL) whipping (35%) cream
1 tbsp (15 mL) each chopped fresh tarragon and chives
Pull muscle off each scallop; discard. Pat scallops dry; dredge with cornstarch.
In large skillet, heat oil over medium-high heat; sear scallops until opaque and crispy brown on both sides, about 4 minutes. Transfer to plate. Wash out skillet.
Tarragon White Wine Sauce:
In same skillet, melt butter over medium heat; cook shallot, salt and pepper until softened, about 3 minutes.
Add wine; cook, stirring, until reduced by half, about 2 minutes. Add cream; cook, stirring, until reduced by half, about 3 minutes. Stir in tarragon and chives.
Return scallops to pan; heat through
16 medium sea scallops (about 8 oz/250 g)
2 tbsp (25 mL) cornstarch
1 tbsp (15 mL) vegetable oil
Tarragon White wine Sauce:
1 tbsp (15 mL) butter
1 shallot, minced
1/4 tsp (1 mL) each salt and white or black pepper
1/3 cup (75 mL) dry white wine
1/4 cup (50 mL) whipping (35%) cream
1 tbsp (15 mL) each chopped fresh tarragon and chives
Pull muscle off each scallop; discard. Pat scallops dry; dredge with cornstarch.
In large skillet, heat oil over medium-high heat; sear scallops until opaque and crispy brown on both sides, about 4 minutes. Transfer to plate. Wash out skillet.
Tarragon White Wine Sauce:
In same skillet, melt butter over medium heat; cook shallot, salt and pepper until softened, about 3 minutes.
Add wine; cook, stirring, until reduced by half, about 2 minutes. Add cream; cook, stirring, until reduced by half, about 3 minutes. Stir in tarragon and chives.
Return scallops to pan; heat through
Caprese Pizza with Bacon From Best Recipes Ever
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Inspired by a Caprese (meaning "of Capri") salad, this pizza features its basics of tomato and mozzarella. Look for fresh mozzarella or bocconcini cheeses in sealed bags or tubs of water at deli counters. Be sure to dry them well.
Servings: 8 slices
6 slices bacon
4 oz (113 g) fresh mozzarella or bocconcini cheese
1 lb (454 g) white pizza dough
2 tsp (10 mL) extra-virgin olive oil
1/2 cup (125 mL) Basil Pesto for Pizza
1 tomato, sliced into 1/4-inch (5mm) thick rounds
2 tbsp (25 mL) sliced fresh basil
Cut bacon slices in half. In skillet, cook bacon over medium heat until still slightly chewy, about 8 minutes. Transfer to paper towel–lined plate; set aside.
Drain and pat mozzarella dry; cut into 1/4-inch (5 mm) thick rounds. Arrange on separate paper towel–lined tray; pat dry.
On lightly floured surface, roll out dough to 16-inch x 12-inch (40 x 30 cm) rectangle; transfer to lightly floured pizza peel or inverted baking sheet.
Brush with oil. Place, oiled side down, directly on greased grill over medium heat. Grill, uncovered and watching carefully to avoid burning, until bubbles form on top and grill marked underneath, 3 to 6 minutes.
Slide pizza peel, 2 wide spatulas or inverted baking sheet under pizza. Flip pizza; close lid and cook just until set, about 1 minute. Transfer to lightly floured pizza peel or inverted baking sheet. Reduce heat to medium-low.
Spread with pesto; top with tomato, bacon and cheese.
Slide back onto grill. Close lid and grill until bubbly and underside is browned, 3 to 8 minutes. Sprinkle with basil.
Servings: 8 slices
6 slices bacon
4 oz (113 g) fresh mozzarella or bocconcini cheese
1 lb (454 g) white pizza dough
2 tsp (10 mL) extra-virgin olive oil
1/2 cup (125 mL) Basil Pesto for Pizza
1 tomato, sliced into 1/4-inch (5mm) thick rounds
2 tbsp (25 mL) sliced fresh basil
Cut bacon slices in half. In skillet, cook bacon over medium heat until still slightly chewy, about 8 minutes. Transfer to paper towel–lined plate; set aside.
Drain and pat mozzarella dry; cut into 1/4-inch (5 mm) thick rounds. Arrange on separate paper towel–lined tray; pat dry.
On lightly floured surface, roll out dough to 16-inch x 12-inch (40 x 30 cm) rectangle; transfer to lightly floured pizza peel or inverted baking sheet.
Brush with oil. Place, oiled side down, directly on greased grill over medium heat. Grill, uncovered and watching carefully to avoid burning, until bubbles form on top and grill marked underneath, 3 to 6 minutes.
Slide pizza peel, 2 wide spatulas or inverted baking sheet under pizza. Flip pizza; close lid and cook just until set, about 1 minute. Transfer to lightly floured pizza peel or inverted baking sheet. Reduce heat to medium-low.
Spread with pesto; top with tomato, bacon and cheese.
Slide back onto grill. Close lid and grill until bubbly and underside is browned, 3 to 8 minutes. Sprinkle with basil.
11 Aralık 2012 Salı
Ferry Building Marketplace: a Foodie's paradise
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How have I lived in the Bay Area for almost 20 years and never been to San Francisco's Ferry Building Marketplace before now? Okay, it was just a former ferry terminal that had fallen into disuse once the Bay Bridge and Golden Gate Bridge were completed in 1936 and 1937, and with the construction of the Embarcadero Freeway, it barely even saw daylight -- so I had no reason to know it existed. But after the collapse of the freeway in the 1998 Loma Prieto Earthquake, the whole Embarcadero area began to transform, and the Ferry Building underwent a massive renovation -- so after 2003, I no longer have an excuse. I had heard about the Ferry Building Marketplace, of course, but just never got around to going there. Even The Pea got to visit the place before I did!
I finally visited the Ferry Building Marketplace a couple of weeks ago when I went on a chocolate tour with a friend -- and I seriously need to make up for lost time. The place is a food lover's paradise! You'll find merchants selling everything from dried mushrooms to artisan olive oil to caviar to tea-infused chocolate truffles There are butchers and bakers and candlestick makers, restaurants and cafes. Everything looks fresh, upscale, and made with love and care. 
The exterior architecture is classically grand, and the interior is bright and airy. It reminds me of Napa's Oxbow Market, with merchants lining the hall, and people wandering from from store to store, tasting, looking, enjoying. Check out some of the delicious finds at the Ferry Building:
Stonehouse Olive Oil
Scharffen Berger Chocolate
Neo Cocoa Truffles
Recchiuti Confections
Hey, it was a chocolate tour. My friend and I did grab a sandwich at Boccalone Salumeria to go, but we were in too much of a hurry to stop for photos. I had to wolf my sandwich down on the drive back home, but it deserved to be eaten while sitting at a little cafe table, with a hunky Italian waiter pouring mineral water into artisan glass goblets. Yes, it was that delicious: salty salami, crusty bread, peppery arugula, spicy mustard. Yum.
I would have loved to wander around, but we just didn't have enough time. There are a couple of places I definitely would have dropped by at: Miette (to try the Parisian macarons), Cowgirl Creamery (because I love their cheese and I want to have the luxury of choosing from their full line-up) and El Porteño Empanadas (because the buttery, meaty smell wafting from their booth nearly drove me crazy).
Oh, yes, Ferry Building Marketplace, there WILL be a next time, and it WILL be soon.
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What's for lunch this week?
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Crackers, ham & cheese skewers, cucumber slices, ranch dip, vanilla yogurt, brownie
Recently I bought a bunch of bento lunch box supplies: silicone baking cups, plastic picks, and plastic sauce cups. They certainly improve the presentation of the food and make it a whole lot more fun to eat! Even my kids aren't immune to the cuteness factor. Of course, garnish can be more than just for appearances: the blue sauce cups in the photo above are garnished with a cilantro leaf and orange sprinkles. Sure, it looks nice, but I also did it because I didn't want the kids dipping their cucumbers into vanilla yogurt or pouring ranch dressing onto their chocolate brownie!
Mini pancakes with syrup, bananas, kiwi, pineapples, oranges
Cheese & tomato quesadilla, corn & tomato salsa, grapes
Green salad with blue cheese dressing, dried edamame, clementine orange
Grilled cheese sandwich, dried apples, granola bites
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What's for lunch this week?
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Burrito (I forgot what was inside it), extra lettuce, tortilla chips, strawberries & blueberries
The crazy holiday season is already starting to wreak havoc on my stress levels -- mail holiday cards! decorate home! supply cookies for class holiday party! volunteer for Nutcracker! shop for presents! prepare for trip! lose sanity! -- but so far I'm still managing to pack lunch every day. I almost caved in one day and asked The Pea to buy a hot lunch at school instead, but she told me, "No, mom, the school lunches are so disgusting and unhealthy, I'd much rather have a packed lunch!". With that kind of praise, how could I not pack her a lunch?!
Cheese & tomato panini, cherry tomatoes, mixed fruit salad
Veggie corn dog, Nutri-Grain bar, cherry tomatoes, blackberries
PBJ sandwich, Babybel cheese, strawberries, grapes
Veggie sandwich on whole wheat, kale chips, chocolate cake
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Swedish Julbord celebration at IKEA
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All I know about Swedish food, I've discovered at IKEA: lingonberries, Swedish meatballs, gravlax, crisp bread, herring with cream, Daim chocolate. I've always wondered whether the food at IKEA is truly representative of Swedish food, or whether it's as authentic as fortune cookies and sweet & sour pork are to Chinese food. According to the internet (which is always right, isn't it?), those dishes really are traditional Swedish food, so when I found out about IKEA's annual Julbord last year, I decided to try it out and assume we were would be enjoying an authentic Swedish dining experience.
Julbord (pronounced "yuleboard") is the traditional Swedish Chrismastime smorgasbord, and once a year IKEA closes their restaurant early and has an all-you-can-eat feast. Tickets to the feast are just $9.99 for adults and $2.50 for kids, so I figured that even if the kids just stuck to the usual Swedish meatballs, it would be totally worth it. 
IKEA's Julbord is by no means an elegant dining experience, but they do make an effort to give the cafe a more festive air. You won't see any hair-netted servers dishing out food with giant spoons; food is laid out on white-clothed tables, buffet style, and all the tables have tablecloths and centerpieces.
At the cafe entrance, you are greeted by employees dressed in traditional Swedish clothing.
The mainstay of the IKEA cafe, the Swedish meatballs are still available, along with a couple of other hot dishes: Prinskorv Sausage (little smoked sausages) and Potato Gratang (potato gratin layered with salted fish).
It was a spread worthy of a Las Vegas buffet (if Vegas were in Sweden, that is): Assorted Herring, Gravad Lax with Mustard Sauce, Smoked Salmon w/Horseradish Sauce, Whole Poached Salmon, Hard boiled Eggs with Shrimp, Swedish Cucumber Salad, Red Beet Salad, Swedish Potato Salad, Christmas Ham, Liverwurst Pate, Assorted Cheeses, Meatballs and Lingonberries, Prinskorv Sausage, Red Cabbage, Boiled Potatoes with Dill, Jansson’s Temptation, Lussekatter, Crispbread, Thin bread, Dinner rolls, coffee, tea and fountain beverages.
The dessert table had Swedish Rice Pudding with Almonds, ginger cookies, chocolate cake, marbled pound cake, Glogg (apple cider), and assorted chocolates. Yum!
The kids weren't too sold on the pickled herring (or any of the fish dishes, for that matter), but the salmon and potato salad were big hits (loved the hint of dill!), and they went crazy over the warm, spicy Glogg. It was a fun foray into a different culture and a tradition we'll definitely be enjoying every year.
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What's for lunch this week?
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Brie & cranberry panini, cucumbers with ranch dressing, blueberries
For our wedding anniversary this year, Alfie got me a panini press. I know, it doesn't sound very romantic, but whenever I use it, it brings back memories of our lovely trip to Bruges this summer, eating panini and sipping espresso at a sidewalk cafe, so it's actually quite a romantic present. Plus, it makes awesome panini. Our poor grilled cheese sandwich maker is sitting in a cupboard, gathering dust!
Blueberry bagel & cream cheese, mini carrots, grapes
Leftover pizza, cherry tomatoes, blackberries
Chef's salad, savory trail mix, blackberries & pineapple chunks
Turkey croissant sandwich, grapes, assorted cookies
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8 Aralık 2012 Cumartesi
What's for lunch this week?
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Crackers, ham & cheese skewers, cucumber slices, ranch dip, vanilla yogurt, brownie
Recently I bought a bunch of bento lunch box supplies: silicone baking cups, plastic picks, and plastic sauce cups. They certainly improve the presentation of the food and make it a whole lot more fun to eat! Even my kids aren't immune to the cuteness factor. Of course, garnish can be more than just for appearances: the blue sauce cups in the photo above are garnished with a cilantro leaf and orange sprinkles. Sure, it looks nice, but I also did it because I didn't want the kids dipping their cucumbers into vanilla yogurt or pouring ranch dressing onto their chocolate brownie!Mini pancakes with syrup, bananas, kiwi, pineapples, oranges Cheese & tomato quesadilla, corn & tomato salsa, grapesGreen salad with blue cheese dressing, dried edamame, clementine orange Grilled cheese sandwich, dried apples, granola bites
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What's for lunch this week?
To contact us Click HERE
Burrito (I forgot what was inside it), extra lettuce, tortilla chips, strawberries & blueberries
The crazy holiday season is already starting to wreak havoc on my stress levels -- mail holiday cards! decorate home! supply cookies for class holiday party! volunteer for Nutcracker! shop for presents! prepare for trip! lose sanity! -- but so far I'm still managing to pack lunch every day. I almost caved in one day and asked The Pea to buy a hot lunch at school instead, but she told me, "No, mom, the school lunches are so disgusting and unhealthy, I'd much rather have a packed lunch!". With that kind of praise, how could I not pack her a lunch?! Cheese & tomato panini, cherry tomatoes, mixed fruit saladVeggie corn dog, Nutri-Grain bar, cherry tomatoes, blackberriesPBJ sandwich, Babybel cheese, strawberries, grapesVeggie sandwich on whole wheat, kale chips, chocolate cake
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