source unknown
2 large sweet potatoes
1 packet taco seasoning
olive oil
Peel the sweet potatoes, then rinse them and wrap them in plastic wrap. Put them in the microwave for just about 5 minutes (give or take) to make sure the insides of the fries will be soft and to make the chopping easier...but you don't want them too soft or they'll be soggy fries. Then chop them up to a fry-like shape on the cutting board and place them in a large bowl. Drizzle with olive oil, season with 1/2 packet of taco seasoning on them and stir. Spread the fries out on a cookie sheet and put them in the oven on the broil setting. Broil 5-10 minutes, and then flip to the other side. They'll start looking almost blistered when they are ready to come out.
For dipping sauce, mix other 1/2 packet of taco seasoning with 1/2 - 1 C sour cream.
Thursday, May 7, 2009
Christina's Quick 'n' Easy Zucchini Soup
from Fun Foods on a Budget
1 1/2 lb. zucchini, unpeeled and sliced thin (or shredded)
1 medium onion, chopped
1/4 cup butter
1 can chicken broth (or equivalent of water and bouillon)
1 can cream of chicken soup
1/4 tsp. nutmeg
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup light cream (or evaporated milk)
Parsley for garnish (optional)
Saute zucchini and onion in butter til limp. Add chicken broth and simmer covered 15 minutes. Puree in blender. Add cream of chicken soup, nutmeg, salt, pepper, and cream. Mix well. Heat through and serve.
1 1/2 lb. zucchini, unpeeled and sliced thin (or shredded)
1 medium onion, chopped
1/4 cup butter
1 can chicken broth (or equivalent of water and bouillon)
1 can cream of chicken soup
1/4 tsp. nutmeg
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup light cream (or evaporated milk)
Parsley for garnish (optional)
Saute zucchini and onion in butter til limp. Add chicken broth and simmer covered 15 minutes. Puree in blender. Add cream of chicken soup, nutmeg, salt, pepper, and cream. Mix well. Heat through and serve.
Christina's Roasted Broccoli
from Barefoot Contessa
Two large bunches of broccoli
Olive oil
Kosher salt
Pepper
4 garlic cloves, peeled and sliced
1 lemon
pine nuts (optional)
Parmesan cheese
Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. Now add 4 garlic cloves that are peeled and sliced and toss them in, too. Roast in the oven 20 to 25 minutes at 425 degrees, until crisp-tender and the tips of some of the florets are browned.
When it's done, take it out of the oven and zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (optional), and 1/3 cup of freshly grated Parmesan cheese. Can also 2 Tbs julienned fresh basil (optional), but I left that out.
Two large bunches of broccoli
Olive oil
Kosher salt
Pepper
4 garlic cloves, peeled and sliced
1 lemon
pine nuts (optional)
Parmesan cheese
Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. Now add 4 garlic cloves that are peeled and sliced and toss them in, too. Roast in the oven 20 to 25 minutes at 425 degrees, until crisp-tender and the tips of some of the florets are browned.
When it's done, take it out of the oven and zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (optional), and 1/3 cup of freshly grated Parmesan cheese. Can also 2 Tbs julienned fresh basil (optional), but I left that out.
Monday, May 4, 2009
Christina's Ranchero Mexi-Chicken Crostada
from Picky Palate
1 roll Pillsbury Pie crust, thawed
1 can chunk chicken (from Costco), or about 1 ½ Cups cooked shredded chicken
1 drained can Mild Rotel diced tomatoes with chilies
½ Cup fresh chopped cilantro leaves
1 Teaspoon Ranch dressing seasoning, from packet that makes the dip
1 teaspoon cumin
Pinch of salt and pepper
½ Cup shredded cheddar cheese
1 Tablespoon extra virgin olive oil
¼ teaspoon Lawry’s garlic salt with parsley
1. Preheat oven to 375 degrees F. Unroll pie crust and place onto a cookie sheet that has been sprayed with non stick cooking spray.
2. Place chicken, tomatoes, cilantro, ranch seasoning, cumin, salt and pepper into a large bowl. With a fork, stir and cut up chicken pieces until well combined. Pour chicken mixture into the center of pie crust and top with cheddar cheese, leaving about 1 ½ inch border around edges. Fold crust up over chicken forming little pleats every 2 inches or so pressing gently. Brush edges with olive oil and sprinkle crust with garlic salt.
3. Bake for 25-30 minutes or until crust is golden brown on edges. Let cool for 5 minutes then cut into wedges to serve.
1 roll Pillsbury Pie crust, thawed
1 can chunk chicken (from Costco), or about 1 ½ Cups cooked shredded chicken
1 drained can Mild Rotel diced tomatoes with chilies
½ Cup fresh chopped cilantro leaves
1 Teaspoon Ranch dressing seasoning, from packet that makes the dip
1 teaspoon cumin
Pinch of salt and pepper
½ Cup shredded cheddar cheese
1 Tablespoon extra virgin olive oil
¼ teaspoon Lawry’s garlic salt with parsley
1. Preheat oven to 375 degrees F. Unroll pie crust and place onto a cookie sheet that has been sprayed with non stick cooking spray.
2. Place chicken, tomatoes, cilantro, ranch seasoning, cumin, salt and pepper into a large bowl. With a fork, stir and cut up chicken pieces until well combined. Pour chicken mixture into the center of pie crust and top with cheddar cheese, leaving about 1 ½ inch border around edges. Fold crust up over chicken forming little pleats every 2 inches or so pressing gently. Brush edges with olive oil and sprinkle crust with garlic salt.
3. Bake for 25-30 minutes or until crust is golden brown on edges. Let cool for 5 minutes then cut into wedges to serve.
Christina's Flaky Buttermilk Biscuits
from Café Johnsonia
2 cups all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
2/3 cup shortening (I use butter flavored Crisco)
3/4 cup buttermilk
Heat oven to 425 degrees F.
In large bowl combine flour, baking powder and salt. Cut in shortening until crumbly.
Stir in buttermilk just until moistened. Turn dough onto lightly floured surface; knead until smooth (1 min.). Roll out dough to 3/4-inch thickness. Cut into 8 biscuits; place 1-inch apart on cookie sheet.
Bake for 10 to 14 minutes or until lightly browned.
2 cups all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
2/3 cup shortening (I use butter flavored Crisco)
3/4 cup buttermilk
Heat oven to 425 degrees F.
In large bowl combine flour, baking powder and salt. Cut in shortening until crumbly.
Stir in buttermilk just until moistened. Turn dough onto lightly floured surface; knead until smooth (1 min.). Roll out dough to 3/4-inch thickness. Cut into 8 biscuits; place 1-inch apart on cookie sheet.
Bake for 10 to 14 minutes or until lightly browned.
Christina's Broccoli, Red Pepper and Cheddar Chowder
from Epicurious
Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.
Purée about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.
- 1 small head broccoli (1/2 pound)
- 1 large boiling potato (1/2 pound)
- 1 large onion, chopped
- 1 red bell pepper, cut into 1/2-inch pieces
- l large garlic clove, finely chopped
- 2 tablespoons unsalted butter
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 2 tablespoons all-purpose flour
- 3/4 cup heavy cream
- 6 oz sharp Cheddar, coarsely grated (1 1/2 cups)
Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.
Purée about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.
Christina's Creamy Mac and Cheddar
from Smitten Kitchen
2 tablespoons butter
1 cup cottage cheese (not low fat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg (Deb note: I skipped this)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated (Deb note: I’m a big fan of Cabot extra-sharp, in the purple wrapper)
1/2 pound elbow pasta, uncooked.
1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.
2. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together.* Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
3. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
2 tablespoons butter
1 cup cottage cheese (not low fat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg (Deb note: I skipped this)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated (Deb note: I’m a big fan of Cabot extra-sharp, in the purple wrapper)
1/2 pound elbow pasta, uncooked.
1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.
2. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together.* Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
3. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
Christina's Ratatouille Tart
from Smitten Kitchen
14 ounces frozen puff pastry, defrosted in the fridge overnight
1 Asian eggplant
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
1/3 cup tomato puree (such as Pomi) or canned plain tomato sauce
2 tablespoons olive oil
Salt and pepper
Few sprigs fresh thyme
1 cup crumbled feta
Heat the oven to 375°F. Lightly flour a work surface, lay the sheet of pastry out, and gently roll until it measures about 11 x 15 inches. Slide the pastry onto a baking sheet lined with parchment paper. Prick the pastry all over with a fork, at about 1-inch intervals.
Spread the tomato puree or sauce evenly over the pastry, leaving a one-inch border around the edges.
Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.
On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.
Arrange slightly overlapped slices of vegetables concentrically or in rows over the tomato puree or sauce, alternative vegetables. You’ll probably have a few leftover.
Drizzle vegetables with olive oil, season with salt and pepper and sprinkle de-stemmed thyme leaves over the vegetables.
Bake in the heated oven until the pastry is puffed and browned (including on the bottom), 25 to 30 min and the vegetables look softened. Slide onto a cutting board, sprinkle with the feta, and cut into squares or strips. (A pizza wheel worked surprisingly well for this.) Serve warm.
14 ounces frozen puff pastry, defrosted in the fridge overnight
1 Asian eggplant
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
1/3 cup tomato puree (such as Pomi) or canned plain tomato sauce
2 tablespoons olive oil
Salt and pepper
Few sprigs fresh thyme
1 cup crumbled feta
Heat the oven to 375°F. Lightly flour a work surface, lay the sheet of pastry out, and gently roll until it measures about 11 x 15 inches. Slide the pastry onto a baking sheet lined with parchment paper. Prick the pastry all over with a fork, at about 1-inch intervals.
Spread the tomato puree or sauce evenly over the pastry, leaving a one-inch border around the edges.
Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.
On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.
Arrange slightly overlapped slices of vegetables concentrically or in rows over the tomato puree or sauce, alternative vegetables. You’ll probably have a few leftover.
Drizzle vegetables with olive oil, season with salt and pepper and sprinkle de-stemmed thyme leaves over the vegetables.
Bake in the heated oven until the pastry is puffed and browned (including on the bottom), 25 to 30 min and the vegetables look softened. Slide onto a cutting board, sprinkle with the feta, and cut into squares or strips. (A pizza wheel worked surprisingly well for this.) Serve warm.
Sunday, March 22, 2009
Christina's Pecan Blondies with Maple Butter Sauce
from Secret Recipe Blog
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup flour, sifted
1/2 cup chopped pecans
1/3 cup butter or margarine, melted
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/3 cup real maple syrup
1/4 cup butter
1/3 cup brown sugar
1/8 cup chopped pecans (optional)
Preheat the oven to 350 degrees F.
Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again. Add chopped nuts and mix well. Set aside.
Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well.
Add flour mixture, a little at a time, until mixed well. Spread out dough in a 9-inch pan. Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center. Serve warm with ice cream and Maple Butter Sauce.
Maple Butter Sauce
In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add pecans.
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup flour, sifted
1/2 cup chopped pecans
1/3 cup butter or margarine, melted
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/3 cup real maple syrup
1/4 cup butter
1/3 cup brown sugar
1/8 cup chopped pecans (optional)
Preheat the oven to 350 degrees F.
Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again. Add chopped nuts and mix well. Set aside.
Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well.
Add flour mixture, a little at a time, until mixed well. Spread out dough in a 9-inch pan. Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center. Serve warm with ice cream and Maple Butter Sauce.
Maple Butter Sauce
In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add pecans.
Tuesday, March 17, 2009
Christina's Bacon-Wrapped Jalapeno Poppers
The Pioneer Woman Cooks!
Fresh Jalapenos (2 to 3 inches long)
Cream Cheese
Bacon.
Slice the jalapenos in half length-wise. With a spoon, gently scrape out the seeds and white membranes.
Now cut the bacon slices into thirds. Unwrap the softened cream cheese and your assembly line is all set!
Now start smearing cream cheese inside each jalapeno half. Just keep going until you have the quantity you want. Now take a piece (1/3 slice) of bacon and wrap it around the jalapeno. Wrap it snugly, but not too tightly. Keep going until you're finished.
Stick a toothpick through the middle of each one; this will keep the bacon from coming off in the oven. Place them on a pan with a rack (so bacon grease can escape) and bake at 375 degrees for 20-25 minutes.
Fresh Jalapenos (2 to 3 inches long)
Cream Cheese
Bacon.
Slice the jalapenos in half length-wise. With a spoon, gently scrape out the seeds and white membranes.
Now cut the bacon slices into thirds. Unwrap the softened cream cheese and your assembly line is all set!
Now start smearing cream cheese inside each jalapeno half. Just keep going until you have the quantity you want. Now take a piece (1/3 slice) of bacon and wrap it around the jalapeno. Wrap it snugly, but not too tightly. Keep going until you're finished.
Stick a toothpick through the middle of each one; this will keep the bacon from coming off in the oven. Place them on a pan with a rack (so bacon grease can escape) and bake at 375 degrees for 20-25 minutes.
Christina's Breakfast Tacos
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!
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!
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.
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