So this recipe is from last night. Its called Mostly Green Curry Chicken over Coconut Jasmine Rice. I got it from my Rachael Ray cookbook called 365 No Repeats. Enjoy!
****Now I made some adjustments to it though. I used half of an onion instead of a whole one, I put in a dash of garlic salt instead of 3 cloves of garlic, I used about 1 tbsp of ground ginger instead of fresh ginger, and no scallions. I diced the chicken into about 1in. cubes. Also, I added about 1 tsp paprika and 1 tsp curry powder once all the ingredients were in.
Ingredients:
1 1/2 C chicken stock or broth
1 13.5oz can coconut milk
1 C jasmine rice
3 Tbsp vegetable or canola oil
4 6-8oz boneless, skinless chicken breast halves, cut into bite-size pieces
1 green bell pepper, cored, seeded and thinly sliced
1 medium yellow onion, thinly sliced
3 large garlic cloves, chopped
1 small jalapeno pepper, cut in half and seeded
3" piece of fresh ginger, peeled and finely grated
2 C broccoli florets
zest and juice of 1 lime
1/4 C fresh cilantro leaves, chopped
3 scallions, thinly sliced
1/2 C flat-leaf parsley, chopped
1 C frozen peas
hot sauce, to taste
Directions:
In a sauce pot, combine 1 cup chicken stock, 1/4 cup coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15-18 minutes. Turn the heat off and keep the rice covered until ready to serve.
While the rice is cooking, preheat a large nonstick skillet over high heat with about 2 tablespoons of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces, spreading them evenly across the pan, and brown the chicken on all sides, about 3-4 minutes. Remove the chicken to a plate and reserve. Add the last tablespoon of vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook, stirring frequently, for 3-4 minutes, or until the veggies start to wilt.
To the skillet add the remaining coconut milk and 1/2 cup chicken stock. Bring the mixture to a boil, then reduce the heat and simmer 4-5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add more salt or some hot sauce, if you like heat. Serve over the coconut jasmine rice.
Wednesday, March 25, 2009
Wednesday, March 18, 2009
Chicken Crescents
-about 2 cups of boiled chicken breast cubed (remember the chicken shrinks a ton when boiled!)
-3 1/2-4 oz of cream cheese (I used 1/3 less the fat--tastes the same. start with 3 1/2 and if the mixture looks dry when you add the chicken add a little more)
-2 tbsp milk
-1/2 a large onion
1/2 tsp pepper (more won't hurt)
-2 tubes of crescents (Western Family actually stay more moist than Pilsbury and I ALWAYS use Reduced Fat)
-1tbsp butter for top, melted
-Italian Bread Crumbs for topping
1. Boil Chicken, cut into cubes 2. Add cream cheese, milk, chopped onion, pepper into a large bowl 3. Mix in chicken 4. close seams of 2 crecents so makes a square 5. Add a scoop of chicken mixture into each square, and pulling corners together into center 6. Add a little melted butter on top of each crescent so that the Italian Bread Crumbs stick
Cook for 15 minutes at 350 degrees. (This is not the temperature nor the time that says on the crescent package. I've found that if I cook at a lower temperature for a longer period they cook all the way through without drying up)
-3 1/2-4 oz of cream cheese (I used 1/3 less the fat--tastes the same. start with 3 1/2 and if the mixture looks dry when you add the chicken add a little more)
-2 tbsp milk
-1/2 a large onion
1/2 tsp pepper (more won't hurt)
-2 tubes of crescents (Western Family actually stay more moist than Pilsbury and I ALWAYS use Reduced Fat)
-1tbsp butter for top, melted
-Italian Bread Crumbs for topping
1. Boil Chicken, cut into cubes 2. Add cream cheese, milk, chopped onion, pepper into a large bowl 3. Mix in chicken 4. close seams of 2 crecents so makes a square 5. Add a scoop of chicken mixture into each square, and pulling corners together into center 6. Add a little melted butter on top of each crescent so that the Italian Bread Crumbs stick
Cook for 15 minutes at 350 degrees. (This is not the temperature nor the time that says on the crescent package. I've found that if I cook at a lower temperature for a longer period they cook all the way through without drying up)
Split Pea & Sausage Soup
from Sister Susan Tanner
3 qts water
1 lb split peas
1 lb sausage (I do 1/2 lb)
1 C chopped celery (I do 1 1/2 c.)
1 C chopped potatoes
1 C sliced carrots
1 C chopped onion (I do 1 1/2 large onions)
salt and pepper to taste
pinch of sage (be generous!)
pinch of rosemary (be generous!)
Cook peas until soft. I add the onions and herbs while the peas are cooking to infuse the water. Brown, drain and rinse ground sausage. Add cooked sausage and vegetables about the last 30 minutes of cooking. You can add more water if it gets too thick.
3 qts water
1 lb split peas
1 lb sausage (I do 1/2 lb)
1 C chopped celery (I do 1 1/2 c.)
1 C chopped potatoes
1 C sliced carrots
1 C chopped onion (I do 1 1/2 large onions)
salt and pepper to taste
pinch of sage (be generous!)
pinch of rosemary (be generous!)
Cook peas until soft. I add the onions and herbs while the peas are cooking to infuse the water. Brown, drain and rinse ground sausage. Add cooked sausage and vegetables about the last 30 minutes of cooking. You can add more water if it gets too thick.
Janny's Taco Soup
1 lb. ground beef
2 large onions, chopped
1 green pepper, chopped
2 cans stewed tomatoes (I use canned, diced tomatoes because I don't like to chop them in the pot.)
2 cans pureed tomatoes
2 cans kidney beans, drained and rinsed (or 1 kidney bean, 1 black bean)
2 cans corn
2 pkt taco seasoning
1 C salsa1/2 - 1 C rice (optional)
2 tsp beef boullion
salt & pepper, to taste
optional toppings: shredded cheese, sour cream, green onions, and tortilla chipsBrown the beef, and drain. Put all other ingredients into the soup pot, and heat through (about 20 minutes). I don't add the rice to mine anymore.
2 large onions, chopped
1 green pepper, chopped
2 cans stewed tomatoes (I use canned, diced tomatoes because I don't like to chop them in the pot.)
2 cans pureed tomatoes
2 cans kidney beans, drained and rinsed (or 1 kidney bean, 1 black bean)
2 cans corn
2 pkt taco seasoning
1 C salsa1/2 - 1 C rice (optional)
2 tsp beef boullion
salt & pepper, to taste
optional toppings: shredded cheese, sour cream, green onions, and tortilla chipsBrown the beef, and drain. Put all other ingredients into the soup pot, and heat through (about 20 minutes). I don't add the rice to mine anymore.
Monday, March 16, 2009
Cupcakes and Loaves
So I am on a roll right now posting these blogs so I thought I'd include a few of my new favorites that I made from my Cooking Light cookbook I got for Christmas. These are way good. You gotta try them!
Cupcakes:
1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
10 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat milk
1 teaspoon grated lemon rind
3/4 cup fresh or frozen blueberries, thawed
Frosting:
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
Fresh blueberries (optional)
Preheat oven to 350°.
Place 12 decorative paper muffin cup liners into muffin cups.
To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.
Yield: 1 dozen (serving size: 1 cupcake)
CALORIES 236 (29% from fat); FAT 7.7g (sat 4.6g,mono 2g,poly 0.4g); IRON 1mg; CHOLESTEROL 38mg; CALCIUM 71mg; CARBOHYDRATE 38.7g; SODIUM 230mg; PROTEIN 3.7g; FIBER 0.7g
Lemon Scented Blueberry Cupcakes
Cupcakes:
1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
10 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat milk
1 teaspoon grated lemon rind
3/4 cup fresh or frozen blueberries, thawed
Frosting:
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
Fresh blueberries (optional)
Preheat oven to 350°.
Place 12 decorative paper muffin cup liners into muffin cups.
To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.
Yield: 1 dozen (serving size: 1 cupcake)
CALORIES 236 (29% from fat); FAT 7.7g (sat 4.6g,mono 2g,poly 0.4g); IRON 1mg; CHOLESTEROL 38mg; CALCIUM 71mg; CARBOHYDRATE 38.7g; SODIUM 230mg; PROTEIN 3.7g; FIBER 0.7g
Coconut Banana Bread with Lime Glaze
Ingredients:
2 cups all-purpose flour (about 9 ounces)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
Cooking spray
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice
Directions:
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
Yield: 1 loaf, 16 servings (serving size: 1 slice)
CALORIES 193 (21% from fat); FAT 4.6g (sat 2.8g,mono 1.1g,poly 0.3g); IRON 1mg; CHOLESTEROL 35mg; CALCIUM 15mg; CARBOHYDRATE 35g; SODIUM 179mg; PROTEIN 2.9g; FIBER 1.1g
Pear Puff Pastries
Now, all of you know I just LOVE this recipe! It is one of my favorites! I was watching the Food Network (naturally) on the airplane flying home for Christmas and saw this episode! It was the episode The Big Easy on the show Cooking for Real. The host is Sunny Anderson. She's kinda funny, but what I really like about her is that she is easy to follow. Her recipes are simple (or at least from what I've seen) and that makes cooking so much easier when you don't have to use so many ingredients. Also, it makes it easier because she incorporates ingredients most people already have. The original recipe calls for cheddar to shredded on top of the finished pastry, but that didn't sound so appetizing to me.
Directions
Preheat oven to 400 degrees F.
In a small bowl, mix sugar and cinnamon together. Lay puff pastry sheet on a work surface brush with melted butter and sprinkle with half the cinnamon sugar. Cut into 6 even pieces. Fan the pear slices over the puff pastry, using 1/2 a pear for each puff pastry square. Sprinkle tops of pear tarts with remaining cinnamon sugar mixture. Bake for 30 minutes, until puff pastry is golden.
Remove from tart from oven, , drizzle with caramel.
Ingredients
1/4 cup raw sugar
2 teaspoons ground cinnamon
1 sheet puff pastry, thawed
1/2 stick butter, melted
2 (15 1/4-ounce) cans pear halves, keeping stem end attached, cut into 1/4-inch thick slices
Caramel
1/4 cup raw sugar
2 teaspoons ground cinnamon
1 sheet puff pastry, thawed
1/2 stick butter, melted
2 (15 1/4-ounce) cans pear halves, keeping stem end attached, cut into 1/4-inch thick slices
Caramel
Directions
Preheat oven to 400 degrees F.
In a small bowl, mix sugar and cinnamon together. Lay puff pastry sheet on a work surface brush with melted butter and sprinkle with half the cinnamon sugar. Cut into 6 even pieces. Fan the pear slices over the puff pastry, using 1/2 a pear for each puff pastry square. Sprinkle tops of pear tarts with remaining cinnamon sugar mixture. Bake for 30 minutes, until puff pastry is golden.
Remove from tart from oven, , drizzle with caramel.
Pink Lemonade Spritzer
I made this on February 10th when we had the whole wheat pitas. Caitlin used this Spritzer also when she had her party with everything that starts with "P"
Ingredients
1 1/2 cups pineapple juice
4 tablespoons pink lemonade mix, Country Time®
1 (12-ounce) can lemon-lime-flavored carbonated beverage
Garnish: pink sanding sugar 8 cups crushed ice
Directions
1.In a large pitcher, combine pineapple juice and lemonade mix, stirring well. Add lemon and lime beverage, stirring well.
2.In a shallow dish, add a small amount of water or lemonade spritzer. In another small shallow dish, add desired amount of sanding sugar. Dip rims of glasses into liquid mixture and then into sanding sugar to garnish, if desired.
3.Divide ice between 6 glasses. Pour lemonade over ice. Serve immediately
Ingredients
1 1/2 cups pineapple juice
4 tablespoons pink lemonade mix, Country Time®
1 (12-ounce) can lemon-lime-flavored carbonated beverage
Garnish: pink sanding sugar 8 cups crushed ice
Directions
1.In a large pitcher, combine pineapple juice and lemonade mix, stirring well. Add lemon and lime beverage, stirring well.
2.In a shallow dish, add a small amount of water or lemonade spritzer. In another small shallow dish, add desired amount of sanding sugar. Dip rims of glasses into liquid mixture and then into sanding sugar to garnish, if desired.
3.Divide ice between 6 glasses. Pour lemonade over ice. Serve immediately
Spinach and Ricotta Stuffed Manicotti
So here is the recipe for the meal I made on February 24th. The recipe is actually for stuffed shells but since I had manicotti noodles I needed to use, I substituted it.
Ingredients:
2 cups Basic Marinara, divided
Cooking spray
2 1/2 cups part-skim ricotta cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 large egg yolk
1 garlic clove, minced
24 cooked jumbo pasta shells
Directions:
Preheat oven to 350°.
Spread 1/2 cup Basic Marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray.
Combine ricotta and next 8 ingredients (through garlic) in a large bowl, stirring well. Spoon about 1 1/2 tablespoons filling into each pasta shell. Arrange stuffed shells in prepared dish; spread with remaining 1 1/2 cups Basic Marinara. Cover and bake at 350° for 30 minutes. Let stand 5 minutes before serving.
Wednesday, February 11, 2009
Dinner Group!
Yay! So, for those of you that weren't at Monday night dinner, we decided to make a blog to keep track of the dinners we make and be able to share them with one another... kinda like a recipe club! Well, here we are! Blog away! Just so you know, the blog is blocked so that it can be only between us and so that no one online can take our recipes, especially if we share any secret recipes. Love you all! P.S. Jessica... you better put that recipe from Monday night on here... SO YUMMY!
*Also, feel free to attatch any links to online recipes or cool entertaining tips :)
*Also, feel free to attatch any links to online recipes or cool entertaining tips :)
Monday, December 22, 2008
Some of my favorites
Pumpkin Spice Pancakes
(serves 2)
1 c pancake mix 1/2 tsp ground cinnamon
1 c cold water 1/4 tsp ground cloves (or ground ginger)
1/3 c canned pumpkin
Intructions: In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, cloves (or ginger), til blended.
In a pan, cook 2 minutes on each side.
Serve.
Fettucine Alfredo
(serves 4- 6)
1 1/2 c heavy (double) cream 5 tbsp unsalted butter
1 c Parmesean Cheese 1 lb fettuccine
salt & pepper freshly grated nutmeg
Instructions: Boil large pot of water. Meanwhile, in a sauce pan, over high heat, bring cream & butter to a boil. Reduce to low heat and simmer 1 minute. Add 1/2 c of grated parmesean and whisk over low heat until smooth, about 1 minute longer. Remove from heat and season with salt & pepper to taste and a generous pinch of nutmeg.Salt the boiling water, add pasta, cook until al dente. Drain well. Put pasta in large warmed bowl. Pour on sauce and add 1/2 c of the cheese. Toss well. Serve immediately.
Cream Cheese Dip
8 oz Cream Cheese 1 stick softened butter
1/4 tsp vanilla 2 tbsp brown sugar
1 cup powered sugar
Instructions: Beat cream cheese, butter, & vanilla until fluffy. Beat in brown sugar & powdered sugar.
*Chocolate Chip Cream Cheese Dip: Follow recipe as is and add 3/4 c chocolate chips. Serve and dip with graham crackers.
*Pumpkin Cream Cheese Dip: Follow Recipe as is and add 1/4c more powdered sugar, 1/4 c pumpkin butter, & 1/2 c canned pumpkin. Serve with apples.
Frosting (sugar cookie)
2 c powdered sugar
2 tbsp butter
2 tbsp milk
Instructions: mix. spread over sugar cookies.
*sprinkle quickly after frosting cookies because its hardens quickly
(serves 2)
1 c pancake mix 1/2 tsp ground cinnamon
1 c cold water 1/4 tsp ground cloves (or ground ginger)
1/3 c canned pumpkin
Intructions: In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, cloves (or ginger), til blended.
In a pan, cook 2 minutes on each side.
Serve.
Fettucine Alfredo
(serves 4- 6)
1 1/2 c heavy (double) cream 5 tbsp unsalted butter
1 c Parmesean Cheese 1 lb fettuccine
salt & pepper freshly grated nutmeg
Instructions: Boil large pot of water. Meanwhile, in a sauce pan, over high heat, bring cream & butter to a boil. Reduce to low heat and simmer 1 minute. Add 1/2 c of grated parmesean and whisk over low heat until smooth, about 1 minute longer. Remove from heat and season with salt & pepper to taste and a generous pinch of nutmeg.Salt the boiling water, add pasta, cook until al dente. Drain well. Put pasta in large warmed bowl. Pour on sauce and add 1/2 c of the cheese. Toss well. Serve immediately.
Cream Cheese Dip
8 oz Cream Cheese 1 stick softened butter
1/4 tsp vanilla 2 tbsp brown sugar
1 cup powered sugar
Instructions: Beat cream cheese, butter, & vanilla until fluffy. Beat in brown sugar & powdered sugar.
*Chocolate Chip Cream Cheese Dip: Follow recipe as is and add 3/4 c chocolate chips. Serve and dip with graham crackers.
*Pumpkin Cream Cheese Dip: Follow Recipe as is and add 1/4c more powdered sugar, 1/4 c pumpkin butter, & 1/2 c canned pumpkin. Serve with apples.
Frosting (sugar cookie)
2 c powdered sugar
2 tbsp butter
2 tbsp milk
Instructions: mix. spread over sugar cookies.
*sprinkle quickly after frosting cookies because its hardens quickly
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