from Sarah O'Gwin
INGREDIENTS:
1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans
1/2 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk
DIRECTIONS:
1. In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.
2. When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
3. Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.
Thursday, July 9, 2009
Chicken Quesidillas
from Sarah O'Gwin
INGREDIENTS:
1 pound skinless, boneless chicken breast halves
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese
DIRECTIONS:
1. Preheat the broiler.
2. Cut the chicken into small cubes and prepare with the fajita seasoning mix. Broil 5 minutes, or until the chicken is no longer pink on the inside
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat the oil in a large saucepan over medium heat. Mix in the seasoned chicken, green bell peppers, red bell peppers and onion. Slowly cook and stir 10 minutes, or until the vegetables are tender.
5. Layer 1/2 of each tortilla with Cheddar cheese, chicken mixture and desired amount of bacon bits. Top with Monterey Jack. Fold the tortillas.
6. Bake in the preheated oven 10 minutes, or until the cheese has melted.
INGREDIENTS:
1 pound skinless, boneless chicken breast halves
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese
DIRECTIONS:
1. Preheat the broiler.
2. Cut the chicken into small cubes and prepare with the fajita seasoning mix. Broil 5 minutes, or until the chicken is no longer pink on the inside
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat the oil in a large saucepan over medium heat. Mix in the seasoned chicken, green bell peppers, red bell peppers and onion. Slowly cook and stir 10 minutes, or until the vegetables are tender.
5. Layer 1/2 of each tortilla with Cheddar cheese, chicken mixture and desired amount of bacon bits. Top with Monterey Jack. Fold the tortillas.
6. Bake in the preheated oven 10 minutes, or until the cheese has melted.
Le Marriage, Alfredo Algerie
from Sarah O'Gwin
"This unique contemporary North African pasta dish combines Algerian, French, and Italian culinary sensibilities into one beautiful pasta featuring a white sauce with bite-sized chicken pieces. Serve over bow-tie, rotini, cheese ravioli, or tortellini pasta (I just used angel hair and it was good!)"
Original recipe yield: 4 servings.
Prep Time: 15 Minutes
Cook Time: 1 Hour 5 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 4
INGREDIENTS:
3 tablespoons olive oil
1 boneless, skinless chicken breast, cubed
1/4 teaspoon cayenne pepper, or to taste
1/2 teaspoon ground white pepper
5 cloves garlic, pressed
1/8 cup water
1/2 cup butter
5 saffron threads
1 (8 ounce) package cream cheese
1 1/2 cups cream
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt, or to taste
splash of milk
DIRECTIONS:
Warm olive oil in a large skillet over medium heat. Place the chicken pieces in hot oil; cook, turning, until browned on both sides. Stir in cayenne, white pepper, and garlic. Pour in water, and cook until the chicken is done and the water has evaporated, about 30 minutes.
Stir in butter and saffron threads; cook for 10 minutes. Add cream cheese, stirring until melted and smooth. Gradually whisk in cream, smoothing out any lumps. Stir in Parmesan, and cook until the sauce reaches the consistency you like. If it becomes too thick, stir in a small amount of milk.
Just a note: I did not use the Saffron threads as they are a really expensive spice ($14.00 for a tiny amount!) I just omitted it and it still turned out great! Also I would not use that much oil to brown your chicken as it just will add to the fat content!!! One more word of advice, you may want to double the recipe for the kids and not put in the cayenne pepper!
"This unique contemporary North African pasta dish combines Algerian, French, and Italian culinary sensibilities into one beautiful pasta featuring a white sauce with bite-sized chicken pieces. Serve over bow-tie, rotini, cheese ravioli, or tortellini pasta (I just used angel hair and it was good!)"
Original recipe yield: 4 servings.
Prep Time: 15 Minutes
Cook Time: 1 Hour 5 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 4
INGREDIENTS:
3 tablespoons olive oil
1 boneless, skinless chicken breast, cubed
1/4 teaspoon cayenne pepper, or to taste
1/2 teaspoon ground white pepper
5 cloves garlic, pressed
1/8 cup water
1/2 cup butter
5 saffron threads
1 (8 ounce) package cream cheese
1 1/2 cups cream
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt, or to taste
splash of milk
DIRECTIONS:
Warm olive oil in a large skillet over medium heat. Place the chicken pieces in hot oil; cook, turning, until browned on both sides. Stir in cayenne, white pepper, and garlic. Pour in water, and cook until the chicken is done and the water has evaporated, about 30 minutes.
Stir in butter and saffron threads; cook for 10 minutes. Add cream cheese, stirring until melted and smooth. Gradually whisk in cream, smoothing out any lumps. Stir in Parmesan, and cook until the sauce reaches the consistency you like. If it becomes too thick, stir in a small amount of milk.
Just a note: I did not use the Saffron threads as they are a really expensive spice ($14.00 for a tiny amount!) I just omitted it and it still turned out great! Also I would not use that much oil to brown your chicken as it just will add to the fat content!!! One more word of advice, you may want to double the recipe for the kids and not put in the cayenne pepper!
Creamy White Chicken Chili
from Sarah O'Gwin
This is a family favorite, we make it all of the time.
Serves: 7
Laura Gentry and Taste of Home [February/March 2001 - page 26]
3 chicken breasts [boneless/skinless] cut into 1/2-inch cubes
1 medium onions, chopped
1-1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 15-ounce cans great northern beans, rinsed and drained [see Note]
1 14 1/2-ounce can chicken broth [see Note]
2 4-ounce cans chopped green chilies
1 tablespoon jalapenos [optional]
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream [optional]
Tortilla chips [optional]
2 cups monterey jack cheese, shredded [optional]
Salsa [optional]
Guacamole [optional]
1: In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, jalapenos and seasonings. Bring to a boil. Reduce heat; simmer, uncovered. for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately. Good as a stew with cornbread.
2: Or you can line bowls with the tortilla chips. Fill with chili and top with the cheese, salsa, sour cream and guacamole.
NOTE: Instead of canned northern beans, you can use 1 pound dry beans. Wash and cover beans in water. Soak 24 hours. Drain and combine beans with 5-1/4 cups chicken broth, Add the garlic, onion, pepper, oregano, cumin. Simmer uncovered at least 5 hours or until beans are tender [or overnite on low in a crock-pot. Add the chicken, chiles, 1-3/4 cup more chicken broth, salt and the jalapenos. Cover and simmer for 1 hour. [If using the crock-pot eliminate the 1-3/4 cup chicken broth and simmer on low at least 3 hours.] Better if it sits in the frig at least 24 hours.
This is a family favorite, we make it all of the time.
Serves: 7
Laura Gentry and Taste of Home [February/March 2001 - page 26]
3 chicken breasts [boneless/skinless] cut into 1/2-inch cubes
1 medium onions, chopped
1-1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 15-ounce cans great northern beans, rinsed and drained [see Note]
1 14 1/2-ounce can chicken broth [see Note]
2 4-ounce cans chopped green chilies
1 tablespoon jalapenos [optional]
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream [optional]
Tortilla chips [optional]
2 cups monterey jack cheese, shredded [optional]
Salsa [optional]
Guacamole [optional]
1: In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, jalapenos and seasonings. Bring to a boil. Reduce heat; simmer, uncovered. for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately. Good as a stew with cornbread.
2: Or you can line bowls with the tortilla chips. Fill with chili and top with the cheese, salsa, sour cream and guacamole.
NOTE: Instead of canned northern beans, you can use 1 pound dry beans. Wash and cover beans in water. Soak 24 hours. Drain and combine beans with 5-1/4 cups chicken broth, Add the garlic, onion, pepper, oregano, cumin. Simmer uncovered at least 5 hours or until beans are tender [or overnite on low in a crock-pot. Add the chicken, chiles, 1-3/4 cup more chicken broth, salt and the jalapenos. Cover and simmer for 1 hour. [If using the crock-pot eliminate the 1-3/4 cup chicken broth and simmer on low at least 3 hours.] Better if it sits in the frig at least 24 hours.
Monday, July 6, 2009
Grilled Watermelon Salad with Ricotta
from Kim Larsen
INGREDIENTS:
1 seedless watermelon
1/2 pound ricotta salata
1/4 bunch basil cut into thins strips or torn
1 bottle balsamic vinegar
Olive oil
METHOD: Cut the watermelon into 1/2 inch thick slices. With a ring mold, cut a circle of watermelon about 3 inches in diameter. Repeat same step for the ricotta salata. Brush each side of the watermelon with olive oil and grill each side for about 1 minute. Meanwhile, in a saucepan reduce the bottle of balsamic to a nice syrup consistency, similar to honey.
ASSEMBLY: Take one watermelon round as the base, top with ricotta salta and repeat step. Drizzle reduced balsamic reduction and olive oil over the plate. Garnish with basil.
INGREDIENTS:1 seedless watermelon
1/2 pound ricotta salata
1/4 bunch basil cut into thins strips or torn
1 bottle balsamic vinegar
Olive oil
METHOD: Cut the watermelon into 1/2 inch thick slices. With a ring mold, cut a circle of watermelon about 3 inches in diameter. Repeat same step for the ricotta salata. Brush each side of the watermelon with olive oil and grill each side for about 1 minute. Meanwhile, in a saucepan reduce the bottle of balsamic to a nice syrup consistency, similar to honey.
ASSEMBLY: Take one watermelon round as the base, top with ricotta salta and repeat step. Drizzle reduced balsamic reduction and olive oil over the plate. Garnish with basil.
Monday, June 8, 2009
Crepes with Strawberry Cream Cheese Filling
from Christy Westover
Crepes
2 Eggs, Beaten
1 ½ Cups Vanilla Soy Milk (or plain soy milk if you want to make a savory crepe)
1 Cup Flour
1 TBLSP Oil
¼ TSP Salt
In bowl, combine all ingredients and beat until combined. Heat a lightly greased skillet; remove from heat. Spoon approx. 2 tablespoons of batter; lift and tilt skillet to spread batter. Return to heat; brown on 1 side only. (Or, cook on a crepemaker.) Remove crepe. Repeat with remaining batter, grease skillet between each crepe.
Filling
12 oz of Plain Cream Cheese, Softened
½ Cup sugar
3 TBLSP Vanilla Soy Milk
2 Cups (or as much as you like) Strawberries, Chopped
In bowl combine cream cheese and sugar. Beat with mixer (use non-stick beaters) on medium until smooth. Mix in the milk. Combine strawberries with mixture. You can use a little less sugar if you are using the vanilla soy milk. (Plain milk substitute).
Fill crepes with filling, roll, top with fresh strawberries and powdered sugar.
Crepes
2 Eggs, Beaten
1 ½ Cups Vanilla Soy Milk (or plain soy milk if you want to make a savory crepe)
1 Cup Flour
1 TBLSP Oil
¼ TSP Salt
In bowl, combine all ingredients and beat until combined. Heat a lightly greased skillet; remove from heat. Spoon approx. 2 tablespoons of batter; lift and tilt skillet to spread batter. Return to heat; brown on 1 side only. (Or, cook on a crepemaker.) Remove crepe. Repeat with remaining batter, grease skillet between each crepe.
Filling
12 oz of Plain Cream Cheese, Softened
½ Cup sugar
3 TBLSP Vanilla Soy Milk
2 Cups (or as much as you like) Strawberries, Chopped
In bowl combine cream cheese and sugar. Beat with mixer (use non-stick beaters) on medium until smooth. Mix in the milk. Combine strawberries with mixture. You can use a little less sugar if you are using the vanilla soy milk. (Plain milk substitute).
Fill crepes with filling, roll, top with fresh strawberries and powdered sugar.
Monday, June 1, 2009
Magic Cookie Bar
from Hayley Dye
1/2 cup melted butter
1 1/2 cup crushed graham crackers
1 can sweetened condensed milk
1 cup chocolate chips (I love white chocolate chips)
1 1/3 cups shredded coconut
Preheat oven to 350 degrees. Layer all ingredients in 9x13 inch pan. Begin with melted butter. Sprinkle on graham crackers and pour on sweetened condensed milk. Sprinkle on chocolate chips and coconut. Slightly press and cook for 20-25 minutes or until lightly brown.
1/2 cup melted butter
1 1/2 cup crushed graham crackers
1 can sweetened condensed milk
1 cup chocolate chips (I love white chocolate chips)
1 1/3 cups shredded coconut
Preheat oven to 350 degrees. Layer all ingredients in 9x13 inch pan. Begin with melted butter. Sprinkle on graham crackers and pour on sweetened condensed milk. Sprinkle on chocolate chips and coconut. Slightly press and cook for 20-25 minutes or until lightly brown.
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