This is the soup that I thought would solve all my problems with getting my son to eat his veggies. It worked for a short time but he is now "over" this soup. I really enjoy it as does my husband. Oh well... The recipe comes from the Cooking Classy website.
Vegetable Soup
Ingredients:
2-1/2 Tbsp. olive oil
1-1/2 cups chopped yellow onion (1 medium)
2 cups peeled and chopped carrots (about 4)
1-1/4 cups chopped celery (about 3 stalks)
4 cloves garlic, minced
4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
2 (14.5 oz) cans diced tomatoes (undrained)
3 cups peeled and 1/2-inch thick diced potatoes (about 3 medium)
1/3 cup chopped fresh parsley
2 bay leaves
1/2 tsp dried thyme
salt and freshly ground black pepper
1-1/2 cups chopped frozen or fresh green beans
1-1/4 cups frozen or fresh corn
1 cup frozen or fresh peas
Directions:
Heat olive oil in a large pot over medium heat. Add onions, carrots and celery and saute for 3-4 minutes. Add garlic and saute 30 seconds longer. Pour in broth and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste. Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20-30 minutes, then add corn and peas. Cook 5 minutes longer. Serve Warm.
Recipe Source: Cooking Classy
Enjoy!
Thursday, August 20, 2015
Tuesday, August 18, 2015
Italian Pizzelles
I brought these cookies to a family reunion and and my cousin Jennie asked me to give her the recipe for the Pizzelles. Her boyfriend said that "they were to die for." In order to make them properly, you need an electric pizzelle baker.
Italian Pizzelles
3 eggs
1-3/4 cups flour
1/2 teaspoon anise extract
1 teaspoon vanilla extract
1/2 cup butter* (melted)
2 teaspoons baking powder
3/4 cup sugar**
1-3/4 cups flour
1/2 teaspoon anise extract
1 teaspoon vanilla extract
1/2 cup butter* (melted)
2 teaspoons baking powder
3/4 cup sugar**
Beat eggs and sugar. Add cooled melted butter, vanilla and anise. Sift flour and baking powder and add to egg mixture. Batter will be stiff enough to be dropped by spoon. Batter can be refrigerated to be used at a later time. Makes approximately 30 pizzelles.
*Do not use oil or margarine as a substitute.
**I reduced the amount of sugar to 1/2 cup just because I don't like things to be too sweet.
Also, I have a Prima Pizzelle Baker by VillaWare (Classic Italian Kitchenware).
Thursday, July 30, 2015
Bowtie Chicken Alfredo
This is a recipe from The Pioneer Woman. The interesting thing about it is that my son made it. He did it almost completely on his own. I just cleaned up. According to everyone, it was delicious! Not just because we want to encourage him to continue to cook, either. He did a great job. It might be a foolproof recipe, or not. Try it and find out.
Bowtie Chicken Alfredo
Ingredients:
Preparation:
1. Cook pasta according to package directions. Drain and set aside.
2. Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips and set aside.
3. Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1-1/2 to 2 minutes. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
4. When the sauce looks good, remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it's all combined. Again, if it gets too gloppy, splash in a little broth (you may return the pan to low heat if it needs it.)
5. Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!
Enjoy!
Bowtie Chicken Alfredo
Ingredients:
- 12 ounces, weight Bowtie Pasta (farfalle)
- 4 Tablespoons Butter
- 2 whole boneless, skinless chicken breasts
- salt and pepper, to taste
- 2 cloves garlic, minced
- 3/4 cup dry white wine (may substitute low sodium chicken broth)
- 1/2 cups half-and-half
- 3 tablespoons heavy cream
- low sodium chicken broth, as needed for thinning
- 1/4 cup Parmesan shavings or grated Parmesan cheese
- 2 tablespoons fresh parsley, minced
Preparation:
1. Cook pasta according to package directions. Drain and set aside.
2. Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips and set aside.
3. Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1-1/2 to 2 minutes. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
4. When the sauce looks good, remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it's all combined. Again, if it gets too gloppy, splash in a little broth (you may return the pan to low heat if it needs it.)
5. Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!
Enjoy!
Tuesday, July 28, 2015
Nectarine Cobbler
My son loves nectarines so I bought a box of "organic" nectarines at BJs. Unfortunately, they were very sour. My mother thinks that these nectarines had been frozen at one time. I didn't want to throw them all out so I found a recipe for Nectarine Cobbler that my son absolutely loved. It comes from the Magnolia Bakery Cookbook via The Food Network.
Nectarine Cobbler
Ingredients:
Filling:
4 cups sliced nectarines
1/2 cup cold water
1/3 cup unpacked light brown sugar
1 tablespoon cornstarch
1 tablespoon unsalted butter
Topping:
1 cup all-purpose flour
1/2 cup sugar
1-1/2 cup milk
1-1/2 teaspoons baking powder
4 teaspoons (1/2 stick) unsalted butter, softened
Garnish:
Cinnamon sugar for sprinkling
Directions:
Preheat oven to 350 degrees
To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder. Add the milk and the butter and beat until smooth.
To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5-10 minutes. Pour into an ungreased 13x9-inch glass baking dish. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Sprinkle with cinnamon sugar. Bake 30-40 minutes or until topping is lightly golden and a cake tester inserted into the center of topping comes out clean.
Enjoy!
Nectarine Cobbler
Ingredients:
Filling:
4 cups sliced nectarines
1/2 cup cold water
1/3 cup unpacked light brown sugar
1 tablespoon cornstarch
1 tablespoon unsalted butter
Topping:
1 cup all-purpose flour
1/2 cup sugar
1-1/2 cup milk
1-1/2 teaspoons baking powder
4 teaspoons (1/2 stick) unsalted butter, softened
Garnish:
Cinnamon sugar for sprinkling
Directions:
Preheat oven to 350 degrees
To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder. Add the milk and the butter and beat until smooth.
To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5-10 minutes. Pour into an ungreased 13x9-inch glass baking dish. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Sprinkle with cinnamon sugar. Bake 30-40 minutes or until topping is lightly golden and a cake tester inserted into the center of topping comes out clean.
Enjoy!
Sunday, July 26, 2015
Sangria - Emeril Lagasse Recipe
I attended a cookout with my family last night. I brought a double batch of Sangria (recipe courtesy of Emeril Lagasse) with a few changes made by me. I enjoyed it. Some of the other guests told me that it was refreshing and tasty. I will share the recipe with my tweaks below. Enjoy!
Sangria
Recipe Courtesy of Emeril Lagasse
Ingredients:
1 (750-ml) bottle red wine (I used Beringer Cabernet Sauvignon)
1/4 cup brandy
1/4 cup orange flavored liqueur (I used triple sec)
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1/4 cup sugar (I used blue agave nectar)
1/2 orange, thinly sliced
1/2 lemon, thinly sliced
1 unwaxed apple, cored, and cut into thin wedges
1 (750-ml) bottle sparkling water, chilled (I used San Pellegrino)
Directions:
Combine everything but the sparkling water in a large plastic container or glass pitchers. Cover and chill completely, 1 to 2 hours or over night. When ready to serve, add the sparkling water.
Note: The changes I made are noted about but I also did not have an apple or an orange so I used strawberries and blueberries instead. I chilled the wine and fruit mix for 2 days.
Enjoy!
Sangria
Recipe Courtesy of Emeril Lagasse
Ingredients:
1 (750-ml) bottle red wine (I used Beringer Cabernet Sauvignon)
1/4 cup brandy
1/4 cup orange flavored liqueur (I used triple sec)
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1/4 cup sugar (I used blue agave nectar)
1/2 orange, thinly sliced
1/2 lemon, thinly sliced
1 unwaxed apple, cored, and cut into thin wedges
1 (750-ml) bottle sparkling water, chilled (I used San Pellegrino)
Directions:
Combine everything but the sparkling water in a large plastic container or glass pitchers. Cover and chill completely, 1 to 2 hours or over night. When ready to serve, add the sparkling water.
Note: The changes I made are noted about but I also did not have an apple or an orange so I used strawberries and blueberries instead. I chilled the wine and fruit mix for 2 days.
Enjoy!
Tuesday, May 12, 2015
Slow Cooker Coconut Ginger Chicken & Vegetables
I haven't been posting on this page for a while. I had some things happen. My dad passed away in January and my son has been diagnosed with Ulcerative Colitis. I always have a hard time pleasing my son's palate which is why I first started this website. It didn't turn out the way I had hoped it would but at least I have the recipes recorded that he enjoys. I am also on a bit of a coconut kick lately because I read that it can help soothe the symptoms of UC. I found this one recipe that the boy actually likes or at least he says he likes it. This dish is to be served over jasmine rice or brown rice. Another option would be to serve it over quinoa. The original recipe comes from Simple Bites.net.
Slow Cooker Coconut Ginger Chicken & Vegetables
Ingredients:
4 cloves garlic, peeled
2 inch cube of ginger (about 30 grams), roughly chopped
1 small sweet onion, peeled, quartered (I used a Vidalia)
1 Tablespoon olive oil (or coconut oil)
2 Tablespoons butter
2.5 lbs boneless, skinless chicken thighs, cut into four (I used chicken breast)
2 cans coconut milk, not shaken
2 Tablespoons cornstarch
1 can of baby corn cobs
1 cup peas or frozen vegetables of your choice
For the spice blend:
1/2 teaspoons ground pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1-1/2 teaspoons ground tumeric
1 teaspoon salt
Instructions:
1. Combine ingredients from the spice blend together and set aside.
2. In a mini food processor, combine garlic, ginger and onion. Pulse until a paste is formed.
3. In the bottom of a slow cooker placed on a burner (or a heavy bottomed pan), heat olive oil and melt butter. Add pureed aromatics, stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
4. Move aromatics to one side of the pot and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture.
5. Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should get about 1 cup. Pour the coconut milk over the chicken and with both cans, it should just barely cover the chicken.
6. Drain the corn cobs and chop in half. Add to the slow cooker.
7. Place the slow cooker in its base and cook on low for 4 hours.
8. Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen peas or other vegetables of your choice. Cook for another half an hour or until you deem the chicken cooked and the vegetables hot.
Enjoy!
The Creative Cook
Slow Cooker Coconut Ginger Chicken & Vegetables
Ingredients:
4 cloves garlic, peeled
2 inch cube of ginger (about 30 grams), roughly chopped
1 small sweet onion, peeled, quartered (I used a Vidalia)
1 Tablespoon olive oil (or coconut oil)
2 Tablespoons butter
2.5 lbs boneless, skinless chicken thighs, cut into four (I used chicken breast)
2 cans coconut milk, not shaken
2 Tablespoons cornstarch
1 can of baby corn cobs
1 cup peas or frozen vegetables of your choice
For the spice blend:
1/2 teaspoons ground pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1-1/2 teaspoons ground tumeric
1 teaspoon salt
Instructions:
1. Combine ingredients from the spice blend together and set aside.
2. In a mini food processor, combine garlic, ginger and onion. Pulse until a paste is formed.
3. In the bottom of a slow cooker placed on a burner (or a heavy bottomed pan), heat olive oil and melt butter. Add pureed aromatics, stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
4. Move aromatics to one side of the pot and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture.
5. Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should get about 1 cup. Pour the coconut milk over the chicken and with both cans, it should just barely cover the chicken.
6. Drain the corn cobs and chop in half. Add to the slow cooker.
7. Place the slow cooker in its base and cook on low for 4 hours.
8. Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen peas or other vegetables of your choice. Cook for another half an hour or until you deem the chicken cooked and the vegetables hot.
Enjoy!
The Creative Cook
Wednesday, December 24, 2014
Spitzbuben (Sandwich Cookies)
I made these cookies with my son this year as part of his Kulture Project for German I class. He is really enjoying German. It is a very logical language or so he tells me. We made a double batch of these because we had to send 2-1/2 dozen to school. They are really very pretty cookies and they are also quite tasty. In my opinion, the most difficult part was straining the jam. Straining the jam was a pain in the neck and we lost quite a bit of jam because of the straining. Next time I will definitely purchase seedless raspberry jam and I may try putting the apricot jam into a food processor rather than trying to strain it. Of course, you can use other types of jam. I think the original German recipe calls for red currant jelly. Some recipes call for hazelnut and almond in the dough but I couldn't do that because my son is allergic to nuts. The original German recipe for these cookies requires adding rum and lemon juice but we couldn't add rum to the cookies we were sending to school. Actually, his teacher said it was okay because it would be cooked out but I wasn't about to do that. We dusted the tops of our cookies with powdered sugar as you can see from the photo. I purchased a box of Linzer cookie cutters to make these whereas I read that other people have used a fluted cutter to make the cookie and a small Chrismas cutter to make the peek-a-boo for the jam to peek through. I thought it would be cute but my son would not do it. Next time...
SPITZBUBEN (Little Rascals) Sandwich Cookies
Gourmet | December 2000
Yield: Makes about 5 dozen
Active time: 1 hr
total Time: 2-1/2
hr
Ingredients:
For cookies:
·
3 cups all-purpose
flour
·
1 1/4 cups
confectioners sugar
·
1 tablespoon vanilla
powder
·
3/4 teaspoon salt
·
2 1/2 sticks (1 1/4
cups) unsalted butter, softened
·
2 teaspoons powdered
egg whites
·
2 tablespoons warm
water
·
1/4 cup sanding or
granulated sugar
For fillings:
·
1/2 cup seedless
raspberry jam
·
1/2 cup apricot
preserves, strained
Preparation:
Make cookies:
Sift together flour, confectioners sugar,
vanilla powder, and salt.
Beat butter with an electric mixer until
creamy. Mix in flour mixture at low speed just until blended. Form dough into a
disk and chill, wrapped in plastic wrap, until firm, about 1 hour.
Preheat oven to 300°F.
Roll out dough slightly less than 1/4 inch
thick on a lightly floured surface and cut out 1 1/2-inch rounds.
Arrange 1 inch apart on greased baking sheets.
Reroll scraps once (cookies become tough if dough is worked too much). Whisk
together powdered egg whites and water. Brush cookies with egg whites and
sprinkle with sanding sugar.
Bake cookies in batches in middle of oven
until pale golden, 10 to 15 minutes, then transfer to a rack to cool.
Fill cookies:
Sandwich jam and preserves between unsugared
sides of cookies, filling half with raspberry and half with apricot.
Tuesday, September 16, 2014
Caramelized Butternut Squash
I made this squash because I read that butternut squash was good for people who have Crohn's Disease. My son was diagnosed with Crohn's back in April. I have to find things he enjoys eating but that won't cause a flare up for him. This butternut squash recipe went over well with both of my boys. I will definitely make it again. It may appear on my Thanksgiving table, too.
Caramelized Butternut Squash
By Ina Garten
Ingredients:
2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
¼ cup light brown sugar, packed
1-1/2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
Directions:
Preheat the oven to 400 degrees F.
Cut off and discard the ends of each butternut
squash. Peel the squash, cut them in
half lengthwise and remove seeds. Cut
the squash into 1-1/4 to 1-1/2 inch cubes and place them on a baking
sheet. Add the melted butter, brown
sugar, salt and pepper. With clean
hands, toss all the ingredients together and spread in a single layer on the
baking sheet. Roast for 45 to 55
minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times
with a spatula, to be sure it browns evenly.
Taste for seasonings and serve hot.
Enjoy!
The Creative Cook
Friday, August 29, 2014
Crunchy Honey Garlic Pork Chops
I found this recipe on Facebook. I made it yesterday for my boys. They loved it. My son seems to really enjoy meat with a "sweet" taste to it. I know it isn't particularly healthy but once in a while it is delicious. I followed the recipe and did not change anything.
Crunchy Honey Garlic Pork Chops
Ingredients:
6-9 pork chops (not too thick, you can use boneless pork
loin)
2 eggs
4 Tbs water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops
2 eggs
4 Tbs water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops
Glaze:
1 1/2 cups honey
1/2 cup brown sugar
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter
1/2 cup brown sugar
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter
Whisk the eggs and 4 Tbs. water together in a shallow dish.
Mix the flour, salt, pepper, and garlic powder in another
shallow dish.
Dip the chops in the flour, then over into the egg.
Then back over into the flour mixture once again. This is
what puts the extra crispy coating on the chops. Be sure to get plenty of flour
on in this last coating, then shake them a little and place in a pan with about
a half inch of oil. Be sure the oil is hot, but not too hot or the chops will
cook too fast. You need to get it good and hot and then turn to about medium.
Cook for about 6 minutes on each side. Try not to turn more
than twice or your breading will come off.
Remove from the pan to a 9"x 13" baking dish.
Remove from the pan to a 9"x 13" baking dish.
Saute the garlic a little in the butter.
Add the honey, soy sauce, brown sugar, cayenne, and ginger.
Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this
carefully because it will foam and might boil over.
Pour 1/2 of the glaze over the pork chops. Flip them over
and pour the other 1/2 over the other side. Place uncovered in a preheated 350
degree oven for about 20-25 minutes. This sets the glaze and finishes them to
be sure they are cooked through.
Enjoy!
The Creative Cook
Friday, August 22, 2014
Honey Crunch Chicken
I made this chicken after hearing about it on the book on CD called Postcards from the Dead by Laura Childs that I was listening to. It sounded so good that I knew that I needed to make it. I changed a few things. I actually used saltine crackers because I did not have the butter crackers in my house. I also made a sauce to go with it which was heavenly! I will post the sauce that I used along with the other chicken recipe.
Enjoy!
The Creative Cook
HONEY
CRUNCH CHICKEN
By Laura Childs
1 cup Pepperidge Farm Golden Butter Crackers
2 eggs, beaten
4 skinless, boneless chicken breast halves
¼ cup butter, cut into pieces
¼ cup honey
Preheat oven to 375 degrees F. Place the cracker crumbs in a shallow dish
and the eggs in a second shallow dish.
Dip the chicken in the egg, and then dredge in the
cracker crumbs until well-coated.
Arrange the chicken in a baking dish.
Place small pieces of butter on and around the
chicken.
Drizzle the honey on top of the chicken.
Bake for 40 to 45 minutes.
Serves 2 for dinner or 4 for lunch.
Excellent on top of a green salad.
Labels:
Chicken,
crackers,
crunch,
honey,
Laura Childs
Saturday, August 16, 2014
Frittata Italiana
I found this recipe in People magazine back in May and I just got around to making it. I doubled the recipe and used a 12 inch pan. I don't own any cast iron skillets. Michele Mazza is the executive chef of Trattoria Il Mulino a New York City hotspot. It appears that Michele shared his recipe all over the internet and on television because it can be found on many websites. It sounded exactly like something that I would really enjoy eating. I love the idea of potatoes and eggs. My mother used to make potatoes and eggs when I was a child. I am excited to try the combination with the cheeses, potatoes, prosciutto and eggs. Yum!
Frittata
Italiana
By Michele Mazza
Ingredients:
2 tbsp. Olive oil
3 extra-large eggs, lightly beaten
4 tbsp. water
3 oz. fresh mozzarella, chopped
2 oz. sliced prosciutto
2 oz. boiled potatoes, peeled and sliced thin
1 oz. Parmigiano cheese, grated
White pepper to taste
Preparation:
1. Preheat oven to 375 degrees F. Heat olive oil in a 10-inch cast-iron skillet
over medium heat. Meanwhile, in a large
bowl, whisk together eggs, water mozzarella, prosciutto, potatoes, Parmigiano
and white pepper. Pour mixture into the
hot skillet and place in the oven.
2. Bake for about 10 minutes (a knife inserted into
frittata should come out clean) and serve hot.
If top of frittata isn’t browned enough, stick pan under the broiler for
about 1 minute.
Labels:
Eggs,
frittata,
Italian,
Michele Mazza,
Mozzarella,
Prosciutto
Thursday, August 14, 2014
Marbled Banana Bread
I made this banana bread a few weeks ago. It was really tasty. I did not even notice it had banana in it. The recipe is from My San Francisco Kitchen. I am going to make it again, maybe tomorrow.
Marbled Banana Bread
Prep time: 10 minutes
Cook time: 70 minutes
Ingredients:
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup sugar
¼ cup butter, softened
2 ripe bananas
2 eggs
1/3 cup plain low-fat yogurt
½ cup semisweet chocolate chips
Instructions:
1. Preheat oven to 350 degrees F.
2. In a mixing bowl, whisk the flour, baking soda and salt together.
3. Add sugar and butter to a large bowl and beat with a mixer at a medium speed until well-blended.
4. Add banana, eggs, and yogurt; beat until blended.
5. Add flour mixture and beat at low speed until just blended.
6. Melt chocolate chips in a microwave or in a double boiler stirring until smooth.
7. Add 1 cup batter to chocolate, stirring until well combined.
8. Spoon chocolate batter alternately with plain batter into a greased 8 ½ x 4 ½ inch loaf pan.
9. Swirl batters together using a knife.
10. Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
11. Cool 10 minutes in pan on a wire rack, then remove from pan and cool 10 minutes before serving.
Makes 1 loaf.
Sunday, July 20, 2014
Easy Eggs Benedict
I posted about making Eggs Benedict quite a while ago. I don't make it often because it is a pain in the you know what to make. It is messy and somewhat time-consuming. Well, today I found some steps to simplify the process. I was talking about The Mad Genius who gives food tips on Food & Wine Magazine's website last night and when I searched for the video he made for shelling eggs with a spoon, I found another of his videos showing how to easily poach eggs. I tried it this morning and it worked fairly well. I also found a great tip about using an immersion blender to make the blender Hollandaise sauce! I hadn't thought of that myself. It is much better to use an immersion blender for this process rather than using my big "Ninja" blender because it makes a mess and you lose half the sauce to the sides and bottom of the blender. I had always worried that there wasn't even enough sauce in the blender to get it properly blended. All this worry goes away just by using an immersion blender. The rest of the process of making the Eggs Benedict is really a snap. Just fry up some Canadian bacon and toast a few English muffins!
Here are the links:
Immersion Blender Hollandaise Sauce:
http://www.seriouseats.com/recipes/2013/04/foolproof-2-minute-hollandaise-recipe.html
or
http://www.foodnetwork.com/recipes/food-network-kitchens/blender-hollandaise-recipe.html
How to Make a Perfect Poached Egg:
http://www.foodandwine.com/blogs/2014/5/5/the-one-fool-proof-way-to-make-perfect-poached-eggs
or
Perfectly Poached Eggs in the Microwave:
http://www.thekitchn.com/how-to-poach-an-egg-in-the-microwave-cooking-lessons-from-the-kitchn-125453
http://www.bonappetit.com/test-kitchen/inside-our-kitchen/article/for-perfectly-poached-eggs-the-microwave-is-your-friend
Enjoy!
The Creative Cook
Here are the links:
Immersion Blender Hollandaise Sauce:
http://www.seriouseats.com/recipes/2013/04/foolproof-2-minute-hollandaise-recipe.html
or
http://www.foodnetwork.com/recipes/food-network-kitchens/blender-hollandaise-recipe.html
How to Make a Perfect Poached Egg:
http://www.foodandwine.com/blogs/2014/5/5/the-one-fool-proof-way-to-make-perfect-poached-eggs
or
Perfectly Poached Eggs in the Microwave:
http://www.thekitchn.com/how-to-poach-an-egg-in-the-microwave-cooking-lessons-from-the-kitchn-125453
http://www.bonappetit.com/test-kitchen/inside-our-kitchen/article/for-perfectly-poached-eggs-the-microwave-is-your-friend
Enjoy!
The Creative Cook
Tuesday, July 15, 2014
Polpettine di Tacchino
I started with a recipe that I found in People Magazine for Turkey Meatballs by Mario Batali and adapted it to my family's taste. Mario made these meatballs on "The Chew" as an appetizer. He also makes them at his restaurant Otto. I definitely changed the recipe. I reduced the amount of red pepper flakes down from 1 tablespoon to 1 teaspoon in both the meatballs and the sauce. I don't like to breathe fire when I eat meatballs. In fact, I reduced the salt and pepper way down, too. I reduced the cooking time down from 1 hour to 40 minutes. I have seen this recipe online with a cooking time of 2-1/2 hours! You would have to bring the oven temperature down to about 300 degrees in order to cook it for that long. I feel like this recipe would be burned beyond recognition if we used the 2-1/2 hour 350 degree cook time! I know that Mario believes in slow roasting meats so I will try the longer method some time but not in a 350 degree oven.
I didn't have red wine in the house (unbelievable but true) so I used 1/4 cup vodka and 3/4 cup chicken broth. The sauce was great anyway.
I served these meatballs with oven-baked Risotto. Yum!
Polpettine di Tacchino
A
delicious and flavorful meatball recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 hour
(Serves: 6)
1 lb ground turkey
1 lb ground pork
2.5 cups fresh bread crumbs
1/2 cup milk
2 large eggs
4 cloves garlic
1 tablespoon fresh rosemary leaves, chopped
1 teaspoon crushed red pepper flakes (Mario uses 1 Tbsp)
1-2 tablespoons salt
1-2 tablespoons ground black pepper
For the sauce:
1/4 cup olive oil
1 medium onion
4 cloves garlic
1 teaspoon crushed red pepper flakes
2 cup dry red wine
1 sprig rosemary
1 (16-ounce) can San Marzano tomatoes and their juices, crushed by hand
2 tablespoons chopped Italian parsley
dash salt and pepper
Prep time: 20 min
Cook time: 40 min
Total time: 1 hour
(Serves: 6)
1 lb ground turkey
1 lb ground pork
2.5 cups fresh bread crumbs
1/2 cup milk
2 large eggs
4 cloves garlic
1 tablespoon fresh rosemary leaves, chopped
1 teaspoon crushed red pepper flakes (Mario uses 1 Tbsp)
1-2 tablespoons salt
1-2 tablespoons ground black pepper
For the sauce:
1/4 cup olive oil
1 medium onion
4 cloves garlic
1 teaspoon crushed red pepper flakes
2 cup dry red wine
1 sprig rosemary
1 (16-ounce) can San Marzano tomatoes and their juices, crushed by hand
2 tablespoons chopped Italian parsley
dash salt and pepper
Directions:
Preheat the oven to 375 degrees F.
In a large mixing bowl, combine the turkey, pork, bread crumbs, milk, garlic, eggs, rosemary, chili flakes and salt and pepper and mix with hands until just combined. Form into 5-ounce balls and place in a shallow casserole. Roast in the oven until dark golden brown. Set aside.
Reduce the oven temperature to 350 degrees F.
Meanwhile, in a large oven-proof skillet, heat the olive oil over high heat. Add the onions and garlic and cook over medium heat until well browned. Add the chili flakes and salt and pepper, to taste. Add the rosemary and red wine and stir until the wine is reduced by half. Add the tomatoes and simmer for 15 minutes. Add the meatballs, transferring to a large container if necessary, and cook in the oven 30-40 minutes. Serve in shallow bowls with the sauce, topped with the parsley leaves.
Enjoy!
In a large mixing bowl, combine the turkey, pork, bread crumbs, milk, garlic, eggs, rosemary, chili flakes and salt and pepper and mix with hands until just combined. Form into 5-ounce balls and place in a shallow casserole. Roast in the oven until dark golden brown. Set aside.
Reduce the oven temperature to 350 degrees F.
Meanwhile, in a large oven-proof skillet, heat the olive oil over high heat. Add the onions and garlic and cook over medium heat until well browned. Add the chili flakes and salt and pepper, to taste. Add the rosemary and red wine and stir until the wine is reduced by half. Add the tomatoes and simmer for 15 minutes. Add the meatballs, transferring to a large container if necessary, and cook in the oven 30-40 minutes. Serve in shallow bowls with the sauce, topped with the parsley leaves.
Enjoy!
The Creative Cook
Tuesday, June 17, 2014
Fudge Cupcakes
I had been mulling over this recipe for quite some time. I wanted to make these cupcakes ever since I read the book Fudge Cupcake Murders by Joanne Fluke. I even went so far as to take the Eden Lake Cookbook out at the library to get the recipe. I photocopied this recipe and held onto it for months. I finally decided to make them about a week ago. My husband and I each ate one without the frosting. It wasn't very exciting but after they were frosted, zowie they were great! I don't know why but the frosting adds the needed zing. Try them, you'll like them!
FUDGE CUPCAKES
FUDGE CUPCAKES
From Fudge
Cupcake Murders
By Joanne Fluke
Ingredients:
4 squares unsweetened baking chocolate (1 oz. each)
½ cup raspberry syrup (for pancakes – Knott’s red
raspberry)*
¼ cup white sugar (granulated)
1-2/3 cups flour (don’t sift)
1-1/2 teaspoons baking powder
½ teaspoon salt
½ cup butter, room temperature (one stick)
1-1/2 cups white sugar (not a misprint – you will use 1
and ¾ cups sugar in all)
3 eggs
½ cup milk
Directions:
1.
Line a 12-cup muffin pan with double cupcake
papers. Since this recipe makes 18
cupcakes, you can use an additional 6-cup muffin pan lined with double papers,
or you can butter and flour an 8-inch square cake pan or the equivalent.
2.
Microwave the chocolate, raspberry syrup and ¼ cup
sugar in a microwave-safe bowl on HIGH for 1 minute. Stir.
Microwave again for another minute.
At this point, the chocolate will be almost melted, but it will maintain
its shape. Stir the mixture until smooth
and let cool to lukewarm. (You can also
do this in a double boiler on the stove.)
3.
Measure the flour, mix in the baking powder and
salt, and set it aside. With an electric
mixer (or with VERY strong arms), beat the butter and 1-1/2 cups sugar until
light and fluffy. (About 3 minutes with
a mixer – an additional 2 minutes if you are doing it by hand.) Add the eggs, one at a time, beating after
each addition to make sure they are thoroughly incorporated. Add approximately 1/3 of the flour mixture
and 1/3 of the milk. (You don’t have to
be exact – adding the flour and milk in increments makes the batter
smoother.) When that is all mixed in,
add another third of the flour and another third of the milk. And when that is incorporated, add the
remainder of the flour and the remainder of the milk. Mix thoroughly.
4.
Test your chocolate mixture to make sure it is
cool enough to add. (You don’t want to
cook the eggs!) If it is fairly warm to
the touch but not so hot you have to pull your hand away, you can add it at
this point. Stir thoroughly and you are
done.
5.
Let the batter rest for five minutes. Then stir it again by hand, and fill each
cupcake paper three-quarters full. If
you decided to use the 8-inch cake pan instead of the 6-cup muffin tin, fill it
with the remaining batter.
6.
Bake the cupcakes in a 350 degree F. oven for 20
to 25 minutes. The 8-inch cake should
bake an additional 5 minutes.
*If you can’t find raspberry
syrup, mix ¼ cup seedless raspberry jam with ¼ cup light Karo syrup and use
that.
FUDGE
FROSTING
Ingredients:
2 cups
semi-sweet (regular) chocolate chips (a 12-ounce bag)
14-ounce can
sweetened condensed milk
18 cupcakes
or 12 cupcakes and 1 small cake, cooled to room temperature and ready to frost
If you use a
double boiler for this frosting, it is foolproof. You can also make it in a heavy saucepan over
low to medium heat on the stovetop, but you’ll have to stir it constantly with
a wooden spoon or a heat-resistant spatula to keep it from scorching.
Fill the
bottom part of the double boiler with water.
Make sure the water does not touch the underside of the top.
Put the chocolate
chips in the top of the double boiler, set it over the bottom, and place the
double boiler on the stove top at medium heat.
Stir occasionally until the chocolate chips are melted.
Stir in the
can of sweetened condensed milk and cook approximately 2 minutes, stirring constantly,
until the frosting is shiny and of spreading consistency.
The cupcakes
are even better if you cool them, and let them sit for several hours (or even
overnight) before frosting them.
Hannah’s Note: If you want to make these in mini-cupcake
tins, fill the cups 2/3 full and bake them at 350 degrees F. for 15 minutes.
Enjoy!
The Creative Cook
Labels:
Cupcakes,
Fudge,
Joanne Fluke
Monday, June 16, 2014
Billionaire Blueberry Blondies
I'm sure that I have mentioned a few times that I am a big fan of food-related mysteries. I adore Joanne Fluke, Diane Mott Davidson and Cleo Coyle. This recipe comes from the latest Coffeehouse Mystery by author Cleo Coyle who, as Wikipedia will tell you, is the pen name for author Alice Alfonsi, who collaborates with her husband Marc Cerasini to write the Coffeehouse Mysteries. The book is called "Billionaire Blend" hence the name of this recipe Billionaire Blueberry Blondies. Her recipes are always great and this recipe is no exception. You go girl!
Billionaire Blueberry
Blondies
By Cleo Coyle
Ingredients:
2 large eggs
1 teaspoon apple cider vinegar (Do not Omit! The cider
interacts with the eggs to create the proper texture.)
1 cup light brown sugar, packed
¼ cup white, granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon zest (grated rind of lemon, yellow only,
no bitter white pith)
¼ teaspoon table salt (+ a generous pinch)
3 tablespoons unsalted butter, melted and cooled a bit
1/8 tablespoon baking soda
1 cup all-purpose flour
1 cup frozen (or fresh) blueberries
Directions:
Step 1 – Prep oven
and pan: Preheat oven to 325 degrees
F. Because this is a relatively low fat
recipe and blueberries secrete juice as they bake, the best way to prevent
sticking is to create a parchment paper sling for your 8-inch square pan.
Step 2 – One bowl
mixing method: Into a large mixing bowl, break 2 eggs, add the cider
vinegar, and whisk well. Add the brown
and white sugars, vanilla extract, lemon zest, and salt. Whisk until well blended. Add melted (and cooled) butter and the baking
soda. Whisk again until smooth. Now add the flour and switch to a spoon or
spatula, stirring well. (Do not over-mix
at this point.) Gently fold in the
blueberries, trying not to smash or crush them.
Step 3 – Bake:
Transfer batter to the prepared baking pan and bake in your well pre-heated 325
degrees F oven for 30 to 40 minutes (exact time depends on your oven). The low temperature and long cooking time
helps with even baking. The Blondies are
done when you see the top is golden brown and displaying slight cracking. To be sure the Blondies are done; insert a
test toothpick into the middle of the pan.
It should come out with no wet batter clinging to it (moist crumbs or
blueberry juice are okay, just not wet batter).
Allow to cool in the pan for 10 minutes before gently lifting by the
parchment paper handles. Cut into 16
squares and serve.
Sunday, June 15, 2014
TKS Blondies
This recipe comes to me from Chef Christine of The Kitchen Studio Frederick. My son and I have taken several cooking classes at TKS and my son did camps there for several years. Christine is well-known for her chocolate chips and blondies as well as all her other amazing dishes!
TKS
Blondies
by Chef Christine
1/2 cup unsalted butter, melted
1 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
1/2 cup chopped walnuts (optional, but they're
delicious!)
Preheat oven to 350-degrees. Spray an 8" x 8"
pan with non-stick cooking spray. Tear a piece of foil approximately 18"
long, then fold to fit bottom of pan, leaving excess hang over opposite sides
to form a sling. Spray foil lightly with non-stick spray.
Place melted butter, brown sugar, egg, and vanilla in a
large bowl and stir to combine. Place the flour, baking powder, baking soda,
and salt into the bowl, and stir well to combine (it will seem a bit dry, but
just keep stirring until it is all just combined). Add chocolate chips and
walnuts, then stir to combine again. Spread batter in pan and bake for 23-25
minutes, until center no longer jiggles when shaken, and edges are puffed and
beginning to brown.
Remove pan from oven and place on a cooling rack for 10
minutes. Use sling to remove Blondies from pan and place on rack to cool
completely before cutting.
Enjoy!
The Creative Cook
Saturday, June 14, 2014
Chocolate Chip-Pretzel Bars
I found this recipe online at Food & Wine.com a few weeks ago. I thought my son might enjoy them. He did. I made these cookie bars for an end-of-school get-together for him and his buddies. I got rave reviews on them. One of my son's friends said "it tastes like a pretzel rolled in a cookie" which is exactly right.
Chocolate Chip-Pretzel Bars
Chocolate Chip-Pretzel Bars
·
ACTIVE: 15 MIN
·
TOTAL TIME: 45 MIN PLUS COOLING
·
SERVINGS: MAKES 2 DOZEN 2-INCH SQUARES
2
cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 sticks unsalted butter, softened
1 cup light brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
12-ounce bag bittersweet chocolate chips
1-1/2 cups mini pretzels, coarsely chopped
2 tablespoons chocolate sprinkles
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 sticks unsalted butter, softened
1 cup light brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
12-ounce bag bittersweet chocolate chips
1-1/2 cups mini pretzels, coarsely chopped
2 tablespoons chocolate sprinkles
Preheat the oven to 350°. Line a 9-by-13-inch
metal baking pan with parchment paper, allowing overhang on the 2 long ends.
In a bowl, whisk the flour, baking soda and salt. In a large bowl, using a mixer beat the butter with both sugars at medium speed until light, 1 minute. Beat in the eggs and vanilla. At low speed, beat in the dry ingredients. Stir in the chips and pretzels.
In a bowl, whisk the flour, baking soda and salt. In a large bowl, using a mixer beat the butter with both sugars at medium speed until light, 1 minute. Beat in the eggs and vanilla. At low speed, beat in the dry ingredients. Stir in the chips and pretzels.
Spread the batter in the pan and top with the
sprinkles. Bake for 30 minutes, until golden; the center will still be a little
gooey. Transfer the pan to a rack and let cool completely.
Run the tip of a knife around the side of the
pan and lift the bar out using the parchment paper. Cut into 24 squares and
serve.
MAKE AHEAD: The bars can be
stored in an airtight container at room temperature for up to 2 weeks.
Enjoy!
The Creative Cook
Wednesday, June 11, 2014
Sally's Sunny Vegetable Salad
This recipe comes from one of my favorite book series authors, Joanne Fluke. I made this salad for an outdoor dinner we had with some friends that stopped in from out of town. It was very successful. Everyone really enjoyed this salad. Kudos to Joanne Fluke!
SALLY’S SUNNY VEGETABLE SALAD
SALLY’S SUNNY VEGETABLE SALAD
by Joanne Fluke
5 cups chopped broccoli florets
5 cups chopped cauliflower florets
2 cups shredded cheddar cheese (sharp)
½ cup golden raisins or dried cranberries
2/3 cup chopped green onions (scallions)
½ cup white granulated sugar
1 cup mayonnaise
2 Tablespoons red wine or raspberry vinegar
6 strips bacon, cooked and crumbled (or ½ cup bacon bits)
¼ cup shelled, salted and toasted sunflower seeds
Chop the broccoli and cauliflower florets into tiny
bite-sized pieces.
Combine the broccoli and cauliflower in a large salad
bowl. Add the shredded cheese and mix it
with your fingers.
Mix in the raisins or cranberries and the scallions.
In a small bowl, combine the sugar, mayonnaise and
vinegar. Mix it with a rubber spatula or
a whisk until it is smooth.
Pour the dressing you just mixed over the top of the
salad. Toss it or stir it with a spoon
or spatula until the vegetables are coated with the dressing. Cover the bowl with plastic wrap and
refrigerate for 2 or more hours until ready to serve.
Sprinkle bacon bits on top.
Sprinkle with sunflower seeds on top of that.
Yield: 12 to 16 servings
Tuesday, June 10, 2014
Chicken Schnitzel
This is a big favorite of my son's. He has been asking for it for about two weeks now. I finally made it and he loved it. I didn't have any white wine so I just used extra chicken broth. Apparently, it worked for him.
Chicken Schnitzel
from food.com
Ingredients:
2 large eggs
1 clove garlic, minced
1/2 teaspoon minced fresh parsley
coarse salt
ground pepper
1 cup fresh breadcrumb (made from 3 slices white bread)
1/2 cup grated Parmesan cheese
4 (6 oz) chicken cutlets, pounded to an even 1/4 inch thickness
4 tablespoons olive oil
Sauce:
1 tablespoon butter
1/4 cup dry white wine
1/2 cup chicken broth (low sodium)
1 tablespoon fresh lemon juice
Directions:
1. Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
2. In a separate shallow bowl, combine breadcrumbs and Parmesan cheese.
3. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
4. For each 2 cutlets, heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
5. Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
6. Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.
7. Wipe the skillet clean with paper towels.
8. Heat butter until melted and add wine.
9. Heat 30 seconds and stir in broth and lemon juice.
10. Season with salt and pepper.
11. Simmer 2 minutes.
12. Pour broth mixture over cutlets and serve.
Enjoy!
The Creative Cook
Chicken Schnitzel
from food.com
Ingredients:
2 large eggs
1 clove garlic, minced
1/2 teaspoon minced fresh parsley
coarse salt
ground pepper
1 cup fresh breadcrumb (made from 3 slices white bread)
1/2 cup grated Parmesan cheese
4 (6 oz) chicken cutlets, pounded to an even 1/4 inch thickness
4 tablespoons olive oil
Sauce:
1 tablespoon butter
1/4 cup dry white wine
1/2 cup chicken broth (low sodium)
1 tablespoon fresh lemon juice
Directions:
1. Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
2. In a separate shallow bowl, combine breadcrumbs and Parmesan cheese.
3. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
4. For each 2 cutlets, heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
5. Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
6. Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.
7. Wipe the skillet clean with paper towels.
8. Heat butter until melted and add wine.
9. Heat 30 seconds and stir in broth and lemon juice.
10. Season with salt and pepper.
11. Simmer 2 minutes.
12. Pour broth mixture over cutlets and serve.
Enjoy!
The Creative Cook
Friday, May 30, 2014
Macadamia White Chocolate Cookies with Raspberry Chips
Frankly, I decided to make these cookies because I have had a bag of raspberry chips in my freezer for quite a while. I know they don't go bad but it was time to use them. I had white chocolate and macadamia nuts in the freezer, too. So, why not bake some of these. The recipe comes from the King Arthur Flour website. My husband and I thoroughly enjoyed them. I can't said that I have ever eaten raspberry cookies of any sort before but these are really good. I stuck to the recipe for the most part. I bought the raspberry bits from the Prepared Pantry website. They are quite tasty.
Macadamia White Chocolate Cookies
with Raspberry Chips
2 cups all-purpose flour
1 1/4 cups quick oats
1/2 teaspoon baking soda
1/2 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
1 cup butter
2 large eggs
1 teaspoon vanilla extract
1 teaspoon raspberry flavor
1 cup white chocolate chips
1 cup macadamia nuts, chopped
3/4 cup raspberry bits
Preheat the oven to 350ºF.
1. Mix the oats, flour, baking soda, baking powder, and salt together in a large bowl. Set aside
2. In the bowl of your stand-type mixer and with the paddle attachment, cream the sugar and butter together. Add the eggs and beat. Add the flavors.
3. Add the flour mixture to the wet mixture in the stand-type mixer bowl. Beat until combined. Add the white chocolate chips and nuts and beat in. Add the raspberry bits. Do not beat more than necessary.
4. Drop dough in rounded mounds about 1 1/4 inches in diameter onto a very lightly greased baking sheet. Bake for 9 to 10 minutes or until the cookies are set and the edges start to brown. Do not over bake—the centers will be soft. Remove immediately and let cool on a rack.
Enjoy!
The Creative Cook
Tuesday, May 27, 2014
Lasagna Hamburger Buddy
This meal makes a quick and easy weeknight dinner for your family. I can remember my mother buying a box of Hamburger Helper way back in the early 1970's when it first came on the market. She left it sitting in the pantry so long that when I finally decided that I would make it for dinner myself, the box was full of weevils. Yuck! I could not get that out of my mind. I have no idea what we ate that night but I probably didn't eat much of whatever it was. In any event, you don't have to go to the supermarket to buy a box of Hamburger Helper. It is probably a lot healthier and tastier if you make it yourself. You can make almost any variety of Hamburger Helper yourself with a little forethought and planning. What you need to have on hand to create homemade helpers: Ground beef, various herbs and seasonings and other basic pantry items (such as sugar, salt, and corn starch), pasta, rice, potatoes, canned tomatoes, and cheese. (You can buy large bags of shredded cheeses to shortcut this step, or buy blocks of cheese and shred it yourself.) Some varieties also call for Frito's or nacho chips, and most call for milk because it makes a creamier sauce. Keep a large box of dry milk in the pantry so that you are never out of milk.
Lasagna Hamburger
Buddy
(Copycat Recipe)
Ingredients:
1 pound ground beef
2-1/4 cups hot water
1/2 cup milk
1-1/2 cups lasagna broken into small pieces or small egg
noodles
1 cup stewed or diced canned tomatoes
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
Prepare a spice packet including:
1 tablespoon corn starch
1 tablespoon mixed Italian herbs
1 teaspoon onion powder
1 teaspoon garlic
1 teaspoon salt
1 teaspoon sugar
After browning and draining the ground beef (one pound),
in the same skillet add water and milk and tomato sauce, seasonings, and simmer
(about 10-20 minutes). Stir in 1/2 cup mozzarella, shredded, near the
end, sprinkle the top with Parmesan cheese during the 5-minute standing period. Serve.
Enjoy!
The Creative Cook
Wednesday, February 19, 2014
Cavatappi & Meatballs in Lemon-Basil Sauce
I had a Pampered Chef party at my house a few weeks ago. The Pampered Chef representative brought a few of her cookbooks and shared this recipe with me. This recipe is from one of the Pampered Chef cookbooks. It is NOT my personal recipe, it is a Pampered Chef recipe. We all enjoyed the mean and it was a big hit with my boys. I am definitely going to be making it again!
CAVATAPPI &
MEATBALLS IN
LEMON-BASIL SAUCE
Pasta &
Meatballs
8 oz. uncooked cavatappi pasta
1 small yellow onion
2 garlic cloves, peeled
2-1/2 Tbsps Sweet Basil Rub*
2 oz. fresh Parmesan cheese
2 slices white sandwich bread
1 egg, lightly beaten
1 lb. ground chicken
1-1/2 tbsp. olive oil
Sauce
1 lemon
1 small yellow onion
3 garlic cloves, peeled
½ tbsp. Sweet Basil Rub*
1 tbsp. olive oil
1-1/4 cups chicken stock
½ cup dry white wine such as Sauvignon Blanc
¼ cup mascarpone cheese **
½ tsp. each salt and sugar
1 cup fresh parsley
1.
Cook pasta according to package directions. Drain and set aside.
2.
Meanwhile, for meatballs, process onion, garlic
and rub in Manual Food Processor until onion is finely chopped. Grate cheese.
Remove and discard crusts from bread, tear bread into pieces.
3.
Combine bread, onion mixture, egg and cheese in
large bowl; mix until a smooth paste forms.
Add chicken and mix gently but thoroughly.
4.
Heat oil in 11- or 12-inch skillet (do not use
stainless cookware) over medium heat 1-3 minutes or until shimmering. Scoop meat mixture, forming 24 meatballs,
into skillet. Cook uncovered for 7-9
minutes or until golden brown, turning occasionally. Remove meatballs from skillet.
5.
To prepare sauce, juice lemon to measure 1
tbsp. Process juice, onion, garlic and
rub in Manual Food Processor until onion is finely chopped.
6.
Add oil and onion mixture to skillet. Cook 1-2
minutes or until onion is softened. Add
stock and wine; cook 2 minutes. Stir in
cheese, salt and sugar.
7.
Return meatballs to skillet. Stir in pasta. Cook, covered, 2-3 minutes or until hot. Chop parsley.
Sprinkle parsley over pasta.
*2 tbsp. dried basil, 1 tsp.
sugar, 1 tsp paprika, ¾ tsp. salt and ½ tsp ground black pepper can be substituted
for the Sweet Basil Rub.
**2 oz. softened cream cheese
can be substituted for the mascarpone.
Rotini or penne pasta can be
substituted for the cavatappi.
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