from $5 Dinners
10-12 eggs
4-5 small potatoes, peeled and diced
1-2 Tbsp olive oil
Salt/pepper
1/2 cup shredded sharp cheddar cheese
1 cup salsa
8 corn or flour tortillas
In large skillet, add olive oil and let warm for 1 minute. Add peeled and diced potatoes with salt and pepper to taste. Saute for 6-8 minutes, stirring often. (Add a little water to help them cook faster!) Season with other favorite seasonings if you like!
In bowl, whisk together eggs. Add a few dashes of salt and pepper. Pour over the potatoes after they have been cooking for 6-8 minutes. Cook eggs with potatoes and scramble them as they cook.
Warm tortillas in oven wrapped in foil or tortilla warmer (so they don't get crispy!).
Serve potato/eggs with cheese and salsa in a warm tortilla!
Tuesday, March 17, 2009
Saturday, February 14, 2009
Christina's Chocolate Waffles
from Our Best Bites
2/3 C flour
1/3 C corn starch
1/4 C unsweetened cocoa powder
3/4 t baking soda
1/4 t salt
1/8 t cinnamon
1/4 C granulated sugar
1 C milk
1/3 C vegetable oil
1 egg
1 1/2 t vanilla
1/2 C mini chocolate chips (optional; I used leftover chocolate filling from this recipe, but if you don't have anything this recipe is plenty chocolatey on its own)
Preheat a waffle iron.
Combine flour, cornstarch, cocoa powder, baking powder, salt, and cinnamon. Use a whisk to combine.
In a separate bowl whisk together sugar, milk, oil, egg, and vanilla. Whisk for a minute so it gets a little frothy.
Slowly add the wet ingredients into the dry a little at a time, whisking to combine. Stir until just combined and don't overmix. Stir in the chocolate chips, if using.
Grease waffle iron and cook according to your iron. Be careful to not overfill. On mine (Belgian waffle iron) I just needed to barely put in enough to cover all of the holes in the bottom.
2/3 C flour
1/3 C corn starch
1/4 C unsweetened cocoa powder
3/4 t baking soda
1/4 t salt
1/8 t cinnamon
1/4 C granulated sugar
1 C milk
1/3 C vegetable oil
1 egg
1 1/2 t vanilla
1/2 C mini chocolate chips (optional; I used leftover chocolate filling from this recipe, but if you don't have anything this recipe is plenty chocolatey on its own)
Preheat a waffle iron.
Combine flour, cornstarch, cocoa powder, baking powder, salt, and cinnamon. Use a whisk to combine.
In a separate bowl whisk together sugar, milk, oil, egg, and vanilla. Whisk for a minute so it gets a little frothy.
Slowly add the wet ingredients into the dry a little at a time, whisking to combine. Stir until just combined and don't overmix. Stir in the chocolate chips, if using.
Grease waffle iron and cook according to your iron. Be careful to not overfill. On mine (Belgian waffle iron) I just needed to barely put in enough to cover all of the holes in the bottom.
Saturday, December 6, 2008
Lorri's Penne with Broccoli Flowers and Tumeric Cream
2 med. heads broccoli
1/4 cup pine nuts
1 lb penne
4 garlic cloves
3 tbsp Extra Virgin olive oil
1 1/2 tsp turmeric
1/4 c heavy cream
grated Parmesan
1. Cut broccoli into small flowerettes and boil until tender in non-salted water. (save the water)
2. Dry toast 1/4 cup pine nuts in a skillet
3. Cook penne to al dente in salted broccoli water
4. Saute minced garlic. When fragrant, add broccoli. Break the broccoli into smaller pieces while it is cooking. Add a little broccoli/pasta water if it gets too dry.
5. Add cream and turmeric.
6. Drain pasta and quickly add to sauce.
7. Sprinkle with pine nuts and cheese and serve immediately.
1/4 cup pine nuts
1 lb penne
4 garlic cloves
3 tbsp Extra Virgin olive oil
1 1/2 tsp turmeric
1/4 c heavy cream
grated Parmesan
1. Cut broccoli into small flowerettes and boil until tender in non-salted water. (save the water)
2. Dry toast 1/4 cup pine nuts in a skillet
3. Cook penne to al dente in salted broccoli water
4. Saute minced garlic. When fragrant, add broccoli. Break the broccoli into smaller pieces while it is cooking. Add a little broccoli/pasta water if it gets too dry.
5. Add cream and turmeric.
6. Drain pasta and quickly add to sauce.
7. Sprinkle with pine nuts and cheese and serve immediately.
Lorri's Artichoke Lasagna
Don't let the name fool you. This is incredibly delicious and my new go-to meal for guests.
1 box lasagna
extra virgin olive oil
1 smallish onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1 (13 oz) jar of artichokes, well drained and coarsely chopped
1 (15 oz) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, slightly beaten
1/4 cup chopped fresh basil leaves
Red Sauce
(You can just used jar spaghetti sauce, which I often do when I am short on time) but the extended recipe is below
In a large skillet, saute onions and garlic in olive oil until they start to brown. Add ground turkey and cook until cooked through. (I don't know if I buy extra juicy turkey but I always have to absorb the extra liquid with a paper towel.) Add artichokes and stir to combine. Remove from heat and let cool.
While this is cooking start cooking your lasagna in salted water. It only takes 4-5 minutes.
In a large bowl, combine ricotta, Parmesan, eggs, and basil. Then add the turkey mixture.
Cover the bottom of a 9*13 (or larger) pan with red sauce. Add a layer of lasagna noodles. Spread ricotta/turkey mixture. Spread red sauce. Add another layer of noodles...blah blah blah. end with a schmear of red sauce. Now you can top it mozarella cheese but I never have it so I never do. :)
Bake at 400 degrees for 45 minutes.
5 cups marinara sauce/spaghetti sauce
3-4 slices bacon, cooked and chopped
2 tsp crushed red pepper flakes
2 garlic cloves, minced
Cook the bacon, remove from pan and drain off almost all the fat. Add garlic and red pepper. When fragrant, add sauce. When warm, add bacon and turn off heat.
1 box lasagna
extra virgin olive oil
1 smallish onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1 (13 oz) jar of artichokes, well drained and coarsely chopped
1 (15 oz) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, slightly beaten
1/4 cup chopped fresh basil leaves
Red Sauce
(You can just used jar spaghetti sauce, which I often do when I am short on time) but the extended recipe is below
In a large skillet, saute onions and garlic in olive oil until they start to brown. Add ground turkey and cook until cooked through. (I don't know if I buy extra juicy turkey but I always have to absorb the extra liquid with a paper towel.) Add artichokes and stir to combine. Remove from heat and let cool.
While this is cooking start cooking your lasagna in salted water. It only takes 4-5 minutes.
In a large bowl, combine ricotta, Parmesan, eggs, and basil. Then add the turkey mixture.
Cover the bottom of a 9*13 (or larger) pan with red sauce. Add a layer of lasagna noodles. Spread ricotta/turkey mixture. Spread red sauce. Add another layer of noodles...blah blah blah. end with a schmear of red sauce. Now you can top it mozarella cheese but I never have it so I never do. :)
Bake at 400 degrees for 45 minutes.
5 cups marinara sauce/spaghetti sauce
3-4 slices bacon, cooked and chopped
2 tsp crushed red pepper flakes
2 garlic cloves, minced
Cook the bacon, remove from pan and drain off almost all the fat. Add garlic and red pepper. When fragrant, add sauce. When warm, add bacon and turn off heat.
Monday, November 17, 2008
Lorri's Pork Dumplings
1 lb ground pork
a few finely chopped spring onion
1 small finely chopped shallot
1-2 cloves of garlic (she used it from about 1 1/2 tsp from a jar)
2 inches ginger root, finely chopped
2 tbsp soy sauce
1 1/2 tsp corn starch
salt and pepper
1 package wonton/potsticker wrappers, square or round
Mix it all together and put in potsticker wrappers. Fold the wrappers and seal the edges tightly (you can use water but be careful b/c they are going into hot oil.) Deep fry. Serve as an appetizer or with rice. Delicious with soy sauce or Mae Plow's Sweet Chili Sauce.
*Okay really, I usually put a layer of oil in the pan and flip them. Sometimes I employ the two pan method: I let the potstickers fry in one pan and then I move them to a second hot pan where some of the oil can drain off. When she taught me, she just let the pork cook during the frying process. This can be tricky if your oil is too hot. Ocassionally I cook the pork mixture before I fill the potsticker wrappers.
a few finely chopped spring onion
1 small finely chopped shallot
1-2 cloves of garlic (she used it from about 1 1/2 tsp from a jar)
2 inches ginger root, finely chopped
2 tbsp soy sauce
1 1/2 tsp corn starch
salt and pepper
1 package wonton/potsticker wrappers, square or round
Mix it all together and put in potsticker wrappers. Fold the wrappers and seal the edges tightly (you can use water but be careful b/c they are going into hot oil.) Deep fry. Serve as an appetizer or with rice. Delicious with soy sauce or Mae Plow's Sweet Chili Sauce.
*Okay really, I usually put a layer of oil in the pan and flip them. Sometimes I employ the two pan method: I let the potstickers fry in one pan and then I move them to a second hot pan where some of the oil can drain off. When she taught me, she just let the pork cook during the frying process. This can be tricky if your oil is too hot. Ocassionally I cook the pork mixture before I fill the potsticker wrappers.
Christina's Roasted Mushrooms Stuffed With Feta, Spinach and Bacon
from Smitten Kitchen
8 ounces bacon slices
1 cup chopped onion
1 10-ounce package chopped frozen spinach, thawed, squeezed dry
4 ounces feta cheese, crumbled (about 3/4 cup)
4 ounces cream cheese, room temperature
1/4 teaspoon dried crushed red pepper
2 3/4 pounds button mushrooms (about 48; each about 1 1/2 inches in diameter), stemmed
Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).
Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.
Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 375°F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.
8 ounces bacon slices
1 cup chopped onion
1 10-ounce package chopped frozen spinach, thawed, squeezed dry
4 ounces feta cheese, crumbled (about 3/4 cup)
4 ounces cream cheese, room temperature
1/4 teaspoon dried crushed red pepper
2 3/4 pounds button mushrooms (about 48; each about 1 1/2 inches in diameter), stemmed
Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).
Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.
Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 375°F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.
Saturday, November 15, 2008
Christina's Pork and Pear Stir Fry
1-1/2 cups fresh or 1 6-ounce package frozen pea pods (I used 1 1/2 cups fresh green beans)
1 pound pork tenderloin
1/2 cup plum preserves
3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon prepared horseradish
2 teaspoons cornstarch
1/2 teaspoon crushed red pepper
2 teaspoons grated fresh ginger
1 tablespoon cooking oil
1 medium yellow or red sweet pepper, cut into thin strips
1 medium pear, cored and sliced
1/3 cup sliced water chestnuts
1 to 2 tablespoons sliced almonds, toasted (optional)
Hot cooked rice
1. Thaw pea pods, if frozen. Cut pork into thin bite-size strips. Set aside.
2. For sauce, in a small bowl stir together preserves, soy sauce, lemon juice, horseradish, cornstarch, and ground red pepper. Set aside.
3. In a wok or large skillet stir-fry ginger in hot oil for 15 seconds over medium-high heat. (Add more oil, if necessary, during cooking.) Add sweet pepper and pear; stir-fry for 1-1/2 minutes more. Remove vegetables from wok. Add pork to wok; stir-fry for 2 to 3 minutes or until done. Push pork from center of wok. Stir sauce; add to wok. Cook and stir until bubbly. Add water chestnuts. Return vegetables to wok; stir to coat. Cook and stir about 2 minutes more. Top with pea pods; cover and heat through. Sprinkle with almonds, if desired. Serve with hot cooked rice.
1 pound pork tenderloin
1/2 cup plum preserves
3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon prepared horseradish
2 teaspoons cornstarch
1/2 teaspoon crushed red pepper
2 teaspoons grated fresh ginger
1 tablespoon cooking oil
1 medium yellow or red sweet pepper, cut into thin strips
1 medium pear, cored and sliced
1/3 cup sliced water chestnuts
1 to 2 tablespoons sliced almonds, toasted (optional)
Hot cooked rice
1. Thaw pea pods, if frozen. Cut pork into thin bite-size strips. Set aside.
2. For sauce, in a small bowl stir together preserves, soy sauce, lemon juice, horseradish, cornstarch, and ground red pepper. Set aside.
3. In a wok or large skillet stir-fry ginger in hot oil for 15 seconds over medium-high heat. (Add more oil, if necessary, during cooking.) Add sweet pepper and pear; stir-fry for 1-1/2 minutes more. Remove vegetables from wok. Add pork to wok; stir-fry for 2 to 3 minutes or until done. Push pork from center of wok. Stir sauce; add to wok. Cook and stir until bubbly. Add water chestnuts. Return vegetables to wok; stir to coat. Cook and stir about 2 minutes more. Top with pea pods; cover and heat through. Sprinkle with almonds, if desired. Serve with hot cooked rice.
Christina's Pork Tenderloin with Prosciutto, Sage and Asiago Cheese
from foodnetwork. com
2 pounds pork tenderloin, pounded to 1/4 inch thickness
1 1/2 cups all-purpose flour, plus 2 tablespoons
8 tablespoons butter
2 cups grated Asiago cheese
16 slices prosciutto, thinly sliced
2 cups chicken broth
4 tablespoons chopped fresh sage leaves, plus 16 whole leaves
2 cups vegetable oil
Preheat oven to 375 degrees F.
Coat pork lightly in flour, brushing off excess. Melt 4 tablespoons of butter in frying pan, add pork and cook quickly 1 minute per side. Remove from pan and continue cooking the remaining pork. Add 3 to 4 tablespoons of cheese to each pork tenderloin and top with 2 prosciutto slices. Bake in oven for 5 to 6 minutes until cheese is bubbling.
In another frying pan, over medium heat, add remaining 4 tablespoons of butter and stir in 2 tablespoons of flour. Cook flour and butter mixture for 1 minute, stirring constantly. Add chicken broth and chopped sage and cook until thickened. Serve over pork tenderloins.
In heavy saucepan, heat oil and deep-fry sage leaves for garnish.
2 pounds pork tenderloin, pounded to 1/4 inch thickness
1 1/2 cups all-purpose flour, plus 2 tablespoons
8 tablespoons butter
2 cups grated Asiago cheese
16 slices prosciutto, thinly sliced
2 cups chicken broth
4 tablespoons chopped fresh sage leaves, plus 16 whole leaves
2 cups vegetable oil
Preheat oven to 375 degrees F.
Coat pork lightly in flour, brushing off excess. Melt 4 tablespoons of butter in frying pan, add pork and cook quickly 1 minute per side. Remove from pan and continue cooking the remaining pork. Add 3 to 4 tablespoons of cheese to each pork tenderloin and top with 2 prosciutto slices. Bake in oven for 5 to 6 minutes until cheese is bubbling.
In another frying pan, over medium heat, add remaining 4 tablespoons of butter and stir in 2 tablespoons of flour. Cook flour and butter mixture for 1 minute, stirring constantly. Add chicken broth and chopped sage and cook until thickened. Serve over pork tenderloins.
In heavy saucepan, heat oil and deep-fry sage leaves for garnish.
Christina's Pumpkin Apple Soup
from What I Made for Dinner
3-4 slices bacon
About 1 dozen fresh sage leaves
2 shallots, minced
1 honeycrisp apple, peeled, grated
1 can pumpkin puree
1 cup chicken stock
1 cup buttermilk
salt & pepper
Fry bacon in large cast iron pot. Set aside and drain most of fat. Crisp sage leaves in remaining bacon fat. Add shallots and apple and cook until soft. Add pumpkin puree, chicken stock, and buttermilk. Simmer for about 20 minutes. Meanwhile, finely chop bacon to garnish soup.
3-4 slices bacon
About 1 dozen fresh sage leaves
2 shallots, minced
1 honeycrisp apple, peeled, grated
1 can pumpkin puree
1 cup chicken stock
1 cup buttermilk
salt & pepper
Fry bacon in large cast iron pot. Set aside and drain most of fat. Crisp sage leaves in remaining bacon fat. Add shallots and apple and cook until soft. Add pumpkin puree, chicken stock, and buttermilk. Simmer for about 20 minutes. Meanwhile, finely chop bacon to garnish soup.
Christina's Apple Cheese Quiche
from cooks.com
1 9 inch pie shell, baked
½ c brown sugar, packed
1 c heavy cream
8 oz Monterey Jack, grated
3 large cooking apples, peeled cored and sliced
2 tsp cinnamon
3 large eggs
Preheat oven to 400. Heap apples into shell. Sprinkle with brown sugar and cinnamon, reserving a little. Beat cream and eggs together and pour over apples. Spread cheese on top and sprinkle with cinnamon sugar. Bake 50-60 minutes. Let stand 10 min before serving.
1 9 inch pie shell, baked
½ c brown sugar, packed
1 c heavy cream
8 oz Monterey Jack, grated
3 large cooking apples, peeled cored and sliced
2 tsp cinnamon
3 large eggs
Preheat oven to 400. Heap apples into shell. Sprinkle with brown sugar and cinnamon, reserving a little. Beat cream and eggs together and pour over apples. Spread cheese on top and sprinkle with cinnamon sugar. Bake 50-60 minutes. Let stand 10 min before serving.
Tuesday, October 28, 2008
Christina's Whole Wheat Apple Muffins
from Smitten Kitchen
1 cup (4 ounces) whole wheat flour
1 cup (4 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped
Preheat the oven to 450°F. Grease and flour an 18 cup muffin tin and set aside.
Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.
1 cup (4 ounces) whole wheat flour
1 cup (4 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped
Preheat the oven to 450°F. Grease and flour an 18 cup muffin tin and set aside.
Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.
Sunday, October 26, 2008
Christina's Acorn Squash Quesdadillas
from Smitten Kitchen
1 small/medium acorn squash
4 tablespoons vegetable oil
3 tablespoons diced white onion
1 tablespoon minced jalapeno
2 poblano chiles, minced
1 clove garlic, minced
Salt and pepper to taste
4 10-inch flour tortillas
1 cup shredded Mexican cheese blend
Butter for frying quesadillas
Garnishes: sour cream and salsa verde
First, roast the acorn squash. Preheat the oven to 400° and lightly oil a baking sheet. Halve the squash and scoop out the seeds. Lay the halves on prepared baking sheet and roast for about 40 minutes, until soft but not cooked to mush.
When cool enough to work with, scoop out flesh with a spoon, leaving in chunks.
Saute the onions, poblano peppers and jalapeno in the oil until translucent. Add the garlic and cook for a couple minutes more. Add the squash and cook for another 5 or 10 minutes, until the squash is tender and the flavors have melded. Season with salt and pepper and take off heat.
Spread a few tablespoons of the cooked squash mixture onto one half of a 10-inch flour tortilla. Sprinkle with a couple tablespoons of the cheese. Fold over and place in a hot pan with melted butter, and fry until crispy. Cut the finished quesadilla into four triangles and top with your choice of garnishes. Eat while warm.
1 small/medium acorn squash
4 tablespoons vegetable oil
3 tablespoons diced white onion
1 tablespoon minced jalapeno
2 poblano chiles, minced
1 clove garlic, minced
Salt and pepper to taste
4 10-inch flour tortillas
1 cup shredded Mexican cheese blend
Butter for frying quesadillas
Garnishes: sour cream and salsa verde
First, roast the acorn squash. Preheat the oven to 400° and lightly oil a baking sheet. Halve the squash and scoop out the seeds. Lay the halves on prepared baking sheet and roast for about 40 minutes, until soft but not cooked to mush.
When cool enough to work with, scoop out flesh with a spoon, leaving in chunks.
Saute the onions, poblano peppers and jalapeno in the oil until translucent. Add the garlic and cook for a couple minutes more. Add the squash and cook for another 5 or 10 minutes, until the squash is tender and the flavors have melded. Season with salt and pepper and take off heat.
Spread a few tablespoons of the cooked squash mixture onto one half of a 10-inch flour tortilla. Sprinkle with a couple tablespoons of the cheese. Fold over and place in a hot pan with melted butter, and fry until crispy. Cut the finished quesadilla into four triangles and top with your choice of garnishes. Eat while warm.
Saturday, October 25, 2008
Christina's Roasted Red Pepper Soup
from Café Johnsonia
1 lb. precooked frozen shrimp, thawed (optional)
3 fresh roasted red bell peppers
1 small can tomato paste
3 cups chicken stock
a few dashes Tabasco sauce
juice of 1/2 lemon
1/2 cup heavy cream
1/2 cup Parmesan cheese
optional garnish: sour cream
Roughly chop the shrimp.
Using a blender or food processor, puree the roasted red peppers and 1 cup of the chicken stock. Add the rest of the chicken stock and pepper mixture to a large 3 quart pot and heat. Add the tomato paste and whisk until smooth. Add the hot sauce, lemon juice, cream and cheese. Simmer for a few minutes to blend the flavors. Taste and adjust seasonings.
To serve:
Ladle hot soup into four large shallow bowls. If desired, top soup with a dollop of sour cream (not fat-free) and stir until smooth. Divide the chopped shrimp (if using) evenly between the four bowls. Serve.
1 lb. precooked frozen shrimp, thawed (optional)
3 fresh roasted red bell peppers
1 small can tomato paste
3 cups chicken stock
a few dashes Tabasco sauce
juice of 1/2 lemon
1/2 cup heavy cream
1/2 cup Parmesan cheese
optional garnish: sour cream
Roughly chop the shrimp.
Using a blender or food processor, puree the roasted red peppers and 1 cup of the chicken stock. Add the rest of the chicken stock and pepper mixture to a large 3 quart pot and heat. Add the tomato paste and whisk until smooth. Add the hot sauce, lemon juice, cream and cheese. Simmer for a few minutes to blend the flavors. Taste and adjust seasonings.
To serve:
Ladle hot soup into four large shallow bowls. If desired, top soup with a dollop of sour cream (not fat-free) and stir until smooth. Divide the chopped shrimp (if using) evenly between the four bowls. Serve.
Christina's Asian Noodle Salad
from The Pioneer Woman Cooks!
SALAD INGREDIENTS:
1 package linguine noodles, cooked, rinsed, and cooled
1/2 head sliced Napa cabbage
1/2 head sliced cabbage
1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small bag bean sprouts
3 sliced scallions
3 peeled, sliced cucumbers
1 cup peanuts, lightly toasted in skillet
DRESSING:
Juice of 2 limes
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/2 cup brown sugar
2 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
one bunch chopped cilantro
Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter. Dressing keeps up to three days before serving without cilantro.
SALAD INGREDIENTS:
1 package linguine noodles, cooked, rinsed, and cooled
1/2 head sliced Napa cabbage
1/2 head sliced cabbage
1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small bag bean sprouts
3 sliced scallions
3 peeled, sliced cucumbers
1 cup peanuts, lightly toasted in skillet
DRESSING:
Juice of 2 limes
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/2 cup brown sugar
2 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
one bunch chopped cilantro
Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter. Dressing keeps up to three days before serving without cilantro.
Sunday, September 28, 2008
A Delectable Combination
Make these Peanut Butter Brownies. Also make the batter for the chewy chocolate peanut butter chip cookie recipe on the back of a Reese's Peanut Butter Chip package. Swirl the two together in the baking dish and bake. Yummy!
Monday, September 1, 2008
Christina's Fresh Mango Sorbet with Pineapple
from Our Best Bites
3-4 mangoes, peeled and diced
2/3 C sugar
3 T fresh lime juice
1 C finely chopped fresh pineapple
In a food processor, puree the mangoes until you have about 3 cups. Add the sugar and lime juice and process to combine. Add in the pineapple and process. Pour the mixture into an ice cream maker and freeze let it go until it looks icy, yummy, and firm, about 30 minutes. Transfer to an airtight container and freeze until ready to serve. To serve the following day, set out on counter for about 15 minutes to soften.
3-4 mangoes, peeled and diced
2/3 C sugar
3 T fresh lime juice
1 C finely chopped fresh pineapple
In a food processor, puree the mangoes until you have about 3 cups. Add the sugar and lime juice and process to combine. Add in the pineapple and process. Pour the mixture into an ice cream maker and freeze let it go until it looks icy, yummy, and firm, about 30 minutes. Transfer to an airtight container and freeze until ready to serve. To serve the following day, set out on counter for about 15 minutes to soften.
Sunday, August 17, 2008
Christina's Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
from Smitten Kitchen
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners' sugar, sifted
2/3 cup smooth peanut butter
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners' sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of a double boiler combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners' sugar, sifted
2/3 cup smooth peanut butter
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners' sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of a double boiler combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
Thursday, August 14, 2008
Christina's Sweet Cherry Cheese Blintzes
soure unknown
Crepes
2/3 cup all-purpose flour
1/2 teaspoon salt
3 eggs
1 1/2 cups milk
2 tablespoons butter -- melted
Filling
1 cup (8-ounces) small-curd cottage cheese
1 (3-ounce) package cream cheese -- softened
1/4 cup sugar
1/2 teaspoon vanilla extract
Cherry Sauce
1 pound fresh or frozen pitted sweet cherries
2/3 cup plus 1 tablespoon water -- divided
1/4 cup sugar
1 tablespoon cornstarch
In a bowl, whisk the flour, salt, eggs, milk and butter. Cover and refrigerate for 2 hours. Heat a lightly greased 8-in. nonstick skillet; add 2 tablespoons batter. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate.
In a blender, process cottage cheese until smooth. Transfer to a mixing bowl; add cream cheese. Beat until smooth. Add sugar and vanilla; mix well. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling. Place seam side down in a greased 15-in. x 10-in. baking pan. Bake, uncovered, at 350' for 10 minutes or until heated through.
Meanwhile, in a saucepan, bring the cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until cherries are tender. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over crepes.
Crepes
2/3 cup all-purpose flour
1/2 teaspoon salt
3 eggs
1 1/2 cups milk
2 tablespoons butter -- melted
Filling
1 cup (8-ounces) small-curd cottage cheese
1 (3-ounce) package cream cheese -- softened
1/4 cup sugar
1/2 teaspoon vanilla extract
Cherry Sauce
1 pound fresh or frozen pitted sweet cherries
2/3 cup plus 1 tablespoon water -- divided
1/4 cup sugar
1 tablespoon cornstarch
In a bowl, whisk the flour, salt, eggs, milk and butter. Cover and refrigerate for 2 hours. Heat a lightly greased 8-in. nonstick skillet; add 2 tablespoons batter. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate.
In a blender, process cottage cheese until smooth. Transfer to a mixing bowl; add cream cheese. Beat until smooth. Add sugar and vanilla; mix well. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling. Place seam side down in a greased 15-in. x 10-in. baking pan. Bake, uncovered, at 350' for 10 minutes or until heated through.
Meanwhile, in a saucepan, bring the cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until cherries are tender. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over crepes.
Saturday, August 9, 2008
Christina's Chicken Breast With Eggplant, Shallots and Ginger
from Bitten
* 8 ounces shallots (about 6 large)
* 1/4 cup neutral oil, like canola or grapeseed
* 1 to 1 1/4 pounds eggplant, cut into 1-inch cubes
* Salt and freshly ground black pepper
* 2 tablespoons minced fresh ginger or 2 teaspoons dried ginger
* 1 1/2 pounds skinless, boneless chicken breasts (4 half breasts)
* 1/4 cup or more minced fresh cilantro
1. Peel shallots. If they are small, leave them whole. Otherwise, cut them in half the long way. (Most large shallots have two lobes and will naturally divide in half as you peel them.) Heat the broiler or a gas or charcoal grill.
2. Place oil in a large nonstick skillet, and turn heat to medium high. Add shallots, and cook about 5 minutes, stirring occasionally, until they begin to brown. Add eggplant, salt and pepper, and lower heat to medium. Cook, stirring occasionally, until eggplant softens, about 15 minutes.
3. When eggplant begins to brown, add half the ginger, and cook 3 minutes or so more, until eggplant is very tender and the mixture fragrant.
4. Meanwhile, rub chicken breasts with salt, pepper and remaining ginger. Grill about 4 inches from the heat source for 3 minutes a side or until done.
5. Stir half the cilantro into eggplant mixture. Serve chicken breasts on a bed of eggplant. Garnish with remaining cilantro.
* 8 ounces shallots (about 6 large)
* 1/4 cup neutral oil, like canola or grapeseed
* 1 to 1 1/4 pounds eggplant, cut into 1-inch cubes
* Salt and freshly ground black pepper
* 2 tablespoons minced fresh ginger or 2 teaspoons dried ginger
* 1 1/2 pounds skinless, boneless chicken breasts (4 half breasts)
* 1/4 cup or more minced fresh cilantro
1. Peel shallots. If they are small, leave them whole. Otherwise, cut them in half the long way. (Most large shallots have two lobes and will naturally divide in half as you peel them.) Heat the broiler or a gas or charcoal grill.
2. Place oil in a large nonstick skillet, and turn heat to medium high. Add shallots, and cook about 5 minutes, stirring occasionally, until they begin to brown. Add eggplant, salt and pepper, and lower heat to medium. Cook, stirring occasionally, until eggplant softens, about 15 minutes.
3. When eggplant begins to brown, add half the ginger, and cook 3 minutes or so more, until eggplant is very tender and the mixture fragrant.
4. Meanwhile, rub chicken breasts with salt, pepper and remaining ginger. Grill about 4 inches from the heat source for 3 minutes a side or until done.
5. Stir half the cilantro into eggplant mixture. Serve chicken breasts on a bed of eggplant. Garnish with remaining cilantro.
Christina's Spicy Thai Shrimp With Coconut Rice
This dish is not at all authentic in terms of Thai food, but it was so yummy that I didn't care! For you Thai food purists like me, just ignore the fact that it's supposed to be Thai and enjoy the fact that it tastes good!
from Rachael Ray
1 cup sweetened, shredded coconut
2 1/2 cups chicken stock or broth, divided
1 cup long grain white rice
1 teaspoon salt
2 tablespoons canola oil
1 red bell pepper, seeded and thinly sliced
1 fresh red chili, seeded and thinly sliced or 1 teaspoon red pepper flakes
3 cloves garlic, finely chopped
2 pounds jumbo shrimp, peeled and deveined
1 to 1 1/2 teaspoons fish sauce or 2 to 3 tablespoons soy sauce
2 cups (a couple of handfuls) basil, torn
Zest and juice of 1 lime
Toast coconut in a saucepan over medium heat until it turns golden brown. Reserve 1/2 cup for garnish. To the remaining coconut add the chicken stock, rice and salt, and bring it to a boil. Once at a boil, reduce the heat to a simmer, place a lid on top and cook for 15 minutes. Let the mixture stand for five minutes off the heat then fluff with a fork.
While the rice is cooking, preheat a large, nonstick skillet over high heat with the canola oil. When the pan is hot, add the shrimp, red bell peppers and chili (or red pepper flakes), stirring frequently for about 3-4 minutes.
Add the fish sauce (or soy sauce), basil and toss to combine. Serve the shrimp and some of the sauce over the coconut rice and squeeze some lime juice over everything. Garnish with the reserved toasted coconut and the lime zest.
from Rachael Ray
1 cup sweetened, shredded coconut
2 1/2 cups chicken stock or broth, divided
1 cup long grain white rice
1 teaspoon salt
2 tablespoons canola oil
1 red bell pepper, seeded and thinly sliced
1 fresh red chili, seeded and thinly sliced or 1 teaspoon red pepper flakes
3 cloves garlic, finely chopped
2 pounds jumbo shrimp, peeled and deveined
1 to 1 1/2 teaspoons fish sauce or 2 to 3 tablespoons soy sauce
2 cups (a couple of handfuls) basil, torn
Zest and juice of 1 lime
Toast coconut in a saucepan over medium heat until it turns golden brown. Reserve 1/2 cup for garnish. To the remaining coconut add the chicken stock, rice and salt, and bring it to a boil. Once at a boil, reduce the heat to a simmer, place a lid on top and cook for 15 minutes. Let the mixture stand for five minutes off the heat then fluff with a fork.
While the rice is cooking, preheat a large, nonstick skillet over high heat with the canola oil. When the pan is hot, add the shrimp, red bell peppers and chili (or red pepper flakes), stirring frequently for about 3-4 minutes.
Add the fish sauce (or soy sauce), basil and toss to combine. Serve the shrimp and some of the sauce over the coconut rice and squeeze some lime juice over everything. Garnish with the reserved toasted coconut and the lime zest.
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