Wednesday, October 22, 2008
Tuesday, October 21, 2008
Monday, September 15, 2008
This dish was definitely a crowd pleaser! This dish was very easy to put together and could be made ahead of time. The cream cheese and sour cream cooled the heat from the peppers and spices.
Source: Cooking with Paula Deen
2 cups chopped cooked chicken
1 cup chopped red bell pepper1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 jalapeno, seeded and chopped
1 (15.25 oz.) can corn
1 (15 oz.) black beans, drained
1 (15 oz.) can tomato sauce
1 (10 oz.) can diced tomatoes and green chilies, drained
1 (8 oz.) can tomato sauce
2 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1 (16 oz.) sour cream
1 (8 oz.) pkg. cream cheese, softened
6 oven-ready lasagna noodles
1 (8 oz.) pkg. Monterey Jack cheese with peppers, grated
1 (8 oz.) pkg. Cheddar cheese, grated
In a Dutch oven, combine chicken and next 12 ingredients. Bring to a boil over medium-high heat, reduce heat, and simmer 15 minutes.
In a medium bowl, combine sour cream and cream cheese.
Preheat oven to 350 degrees. Lightly grease a 13x9x2 inch baking dish. Spoon one-third of sauce into prepared dish. Top with 3 uncooked lasagna noodles. Spread one-half of sour cream mixture over noodles, top with one-third sauce. Sprinkle with half of cheeses. Repeat layers. Bake 35 to 45 minutes, or until hot and bubbly. Let rest 10 minutes before serving.
Bring 1/2 cup tomato liquid, garlic, oregano, shallot, and vinegar to simmer in small saucepan over medium heat. Simmer until reduced to 3 Tbsp., 6 to 8 minutes. Transfer mixture to small bowl and cool to room temperature. Whisk in oil and pepper to taste until combined. Taste and season with up to 1/8 tsp. salt.
Wednesday, September 3, 2008
Sunday, August 17, 2008
Sunday, August 3, 2008
Osker's Spicy Garlic Marinade & BBQ Sauce -- Delicious! For dinner we marinated our chicken in this. Great flavor!
Olina Ridge California Extra Virgin Olive Oil -- I have some great things in store for this!
Raspberry Honey -- Yum! I can't wait to have some for breakfast on my oats!
Chef Ryan's Q-Rubs Tri-Tip Rub -- Smells great! This will be perfect for one of our grilled dinners this week!
Lavender Vanilla Gourmet Scone Mix -- Sounds great! Can't wait to try this!
Goats Milk & Honey Lavender Body Cream -- Smells fabulous!Shea Lavender Healing Lip Balm -- I've already tried this-- works great!
Tuscan Heights Lavender Gardens Flyer -- This looks like a great place to visit!
Fabulous Fixin's Cream Cheese Cake -- This will be dessert today! Yum!
Spiced Pecans -- Megan made these as well! Awesome! I've been snacking on these. Can't wait to have some on my salad!
Jason's Soap Creations, Orange & Clove -- Smells wonderful! I love homemade soaps!!
Edible Shasta-Butte magazine -- Great articles & recipes. I've been enjoying reading this!
Thanks so much for all the California goodies Megan! As you can see I've already enjoyed some of the goodies & am looking forward to trying all of them!
If you would like to see what I sent Megan you can check out her site, Meganscookin.
Thursday, July 31, 2008
Unwrap and place dough on a sheet of parchment paper. Roll dough into a 15-inch circle. Place dough and parchment on a baking sheet.
Wednesday, July 30, 2008
Monday, July 28, 2008
Pan-Seared Shrimp with Ginger-Hoisin Glaze
Source: Cook's Illustrated
2 Tbsp. vegetable oil
1 1/2 pounds (21/25) shrimp, peeled & deveined
1/4 tsp. salt
1/4 tsp. red pepper flakes
1/8 tsp. sugar
2 Tbsp. hoisin sauce
1 Tbsp. rice vinegar
1 1/2 tsp. soy sauce
2 Tsp. grated fresh ginger
2 tsp. water
2 scallions, sliced thin
Stir together hoisin sauce, rice vinegar, soy sauce, ginger, water & scallions in a small bowl; set aside.
Heat 1 Tbsp. oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of the shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat return first batch to skillet along with the hoisin mixture and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately.
Wednesday, July 23, 2008
Sunday, July 20, 2008
Saturday, July 19, 2008
Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined.
Thursday, June 26, 2008
Wednesday, May 28, 2008
1 cup (100 grams) granulated sugar (Used to say 2 cups but should be 1 cup)¼ cup (60 grams) water (Used to say ½ cup but should say ¼ cup)seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract1 large egg1 large egg yolk1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature (Used to say 1¾ cups of butter but it should be 1¾ sticks).flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)
Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.
Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) (Note: The original recipe instructs to heat the syrup to 255◦F (124◦C). We heated it to 225◦F and it worked just fine. However, if you are concerned, then by all means heat your syrup to 255◦F.) on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.
While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.
When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!
Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).
While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.
With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.
At this point add in your flavouring and beat for an additional minute or so.
Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).
Tuesday, May 13, 2008
1 9-inch graham cracker crust (page 235), fully baked and cooled, or a store-bought crust1 1/3 cups heavy cream1 1/2 cups shredded sweetened coconut4 large eggs, seperated1 14-ounce can sweetened condensed milk1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)1/4 cup of sugar
Getting Ready:Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment of a silicone mat.
Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl beat the egg yolks at high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the reaming juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.
Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.
To Finish the Pie with Meringue:Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer, fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue.Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you've got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.
Tuesday, May 6, 2008
1 ¼ c. finely chopped salted peanuts (for the filling, crunch and topping)
2 teaspoons sugar
½ teaspoon instant espresso powder (or finely ground instant coffee)
¼ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
½ c. mini chocolate chips (or finely chopped semi sweet chocolate)
24 Oreo cookies, finely crumbed or ground in a food processor or blender
½ stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt
2 ½ c. heavy cream
1 ¼ c confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
1 ½ c salted peanut butter - crunchy or smooth (not natural; I use Skippy)
2 tablespoons whole milk
4 ounces bittersweet chocolate finely chopped (Iused semi-sweet)
Getting ready: center a rack in the oven and preheat the oven to 350°F. Butter a 9-inch Springform pan and place it on a baking sheet lined with parchment or a silicone mat.
Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chops together in a small bowl. Set aside.
Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.
Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.
Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Crape the cream into a bowl and refrigerate until needed.
Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.
Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream.
Scrape the mouse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.
To Finish The Torte: put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.
Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and , working with a a rubber spatula, very gently stir together until the ganache is completely blended and glossy.
Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.
When the ganache is firm, remove the sides of the Springform pan; it’s easiest to warm the pan with a hairdryer, and then remove the sides, but you can also wrap a kitchen towel damped with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.
Monday, May 5, 2008
Tuesday, April 22, 2008
This week's TWD recipe was chosen by slow like honey. I'm not usually a big fan of carrot cake, but have changed my mind since having this cake! I love the coconut and dried cranberries in it! It was moist and had wonderful flavor! This recipe came together easily. I had no problems with it. I used pecans, topped the cream cheese frosting with extra coconut and also added a few dried cranberries. Wonderful! I will definately be making this again.
Bill's Big Carrot Cake
Baking: From My Home to Yours by Dorie Greenspan
Yields 10 servings
For the cake:
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
¾ teaspoon salt
3 cups grated carrots (about 9 carrots, you can grate them in food processor fitted w/ a shredding a blade or use a box grater)
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut (sweetened or unsweetened)
½ cup moist, plump raisins (dark or golden) or dried cranberries
2 cups sugar
1 cup canola oil
4 large eggs
For the frosting:
8 ounces cream cheese, room temperature
1 stick ( 8 tablespoons) unsalted butter, at room temperature
1 pound or 3 and ¾ cups confectioners' sugar, sifted
1 tablespoon fresh lemon juice or ½ teaspoon pure lemon extract
½ cup shredded coconut (optional)
Finely chopped toasted nuts and/or toasted shredded coconut (optional)
Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit. Butter three 9-x-2-inch round cake pans, flour the insides, and tap out the excess. Put the two pans on one baking sheet and one on another.
To make the cake:
Whisk the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut, and raisins.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the baking pans.
Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.
The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.
To make the frosting:
Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
If you'd like coconut in the filling, scoop about half of the frosting and stir the coconut into this position.
To assemble the cake:
Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer (or generously cover with plain frosting). Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake stop side down, and frost with the remainder of the coconut frosting or plain frosting. Top with the last layer, right side up, and frost the top- and the sides- of the cake. Finish the top with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle them on now while the frosting is soft.
Refrigerate the cake for 30 minutes, just to set the frosting before serving.
This cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper overnight. The cake is best served in thick slices at room temperature and while it's good plain, it's even better with vanilla ice cream or some lemon curd.
The cake will keep at room temperature for 2 to 3 days. It can also be frozen. Freeze it uncovered, then when it's firm, wrap airtight and freeze for up to 2 months. Defrost, still wrapped, overnight in the refrigerator.
Tuesday, April 15, 2008