Thursday, June 21, 2007

White Chocolate Popcorn

I brought this for June supper club because I had just arrived back in town that day and this took all of maybe 10 minutes to make.

1 bag microwave popcorn (I like Act II Light Butter--if you can find it--or just butter.)
8 oz white vanilla a'peels (I get mine at Orson Gygi but I'm sure they sell them at Shepherds)

Pop popcorn in microwave, dump in extra bowl and carefully scoop out popped corn into another bowl so you leave out the hard kernels.

Melt vanilla a'peels until smooth, pour over chocolate and stir until coated. Lay on parchment paper on cookie sheet and refrigerate until hard.

I also like adding salted almonds or you could do any other kind of nut or candy.

Monday, June 18, 2007

Deviled Eggs---June Supper Club

I took two kinds of deviled eggs to the June Supper Club. The first one is my mother's classic deviled egg recipe that she swears by. The other recipe is from my favorite food blogger, Elise at Simply Recipes. I modified Elise's recipe a bit (I'm not a huge hot and spicy fan) but I like the basic recipe.

So here goes:

Classic Deviled Eggs
12 hard-boiled eggs
Miracle Whip (not mayonnaise) to taste
paprika to taste

Boil eggs in water with a little salt and vinegar. Boil eggs for 10-12 minutes then drain water and put in ice bath. Let sit for several minutes then peel eggs and cut in half in sharp knife. Put yolks in a bowl and place egg whites on serving platter. Mix egg yolks with Miracle Whip to taste. Then spoon into egg whites and sprinkle with paprika.

This recipe is sweet because of the Miracle Whip. They usually go like gangbusters at any party.

Deviled Eggs (Simply Recipes)
1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise
1 Tbsp minced onion or shallot
1/4 teaspoon tabasco (this is what I did NOT add)
Salt and pepper

1 First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Bring the water to a boil. Cover, and remove from heat. Let sit covered for 15-17 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.

2 Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

3 Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.


Green Chile Chicken Enchiladas--May Supper Club

This was the recipe that I took to the May Supper Club at Holly's house. I like these enchiladas because they are a light recipe with a great flavor.

Also, let me acknowledge that most of my recipes come from my mom or my sister and have been time-tested and crowd-approved. I'm really just the happy beneficiary of my relationship to some great cooks. That's why I feel I have a responsibility to share them with the rest of you. :)

Green Chile Chicken Enchiladas

10 flour tortillas
1 lb. chicken breasts (cooked and diced)
3 cups shredded cheese (Monterey or Colby Jack or mozarella)
1/2 can green chiles, chopped
1 cup sour cream
salt and pepper to taste
1 10 oz. can green chile enchilada sauce

Cook, season, and shred chicken. Mix in 2 cups of cheese, sour cream and chiles. Spoon 1/2 cup of mixture into tortilla and roll. Place seam side down in 9x13 pan. Top with enchilada sauce and 1 cup of cheese. Bake uncovered for 20 minutes at 350 degrees.

I hope you enjoy.

Wednesday, June 13, 2007

Hot Chili and Artichoke Dip

Hot Chili and Artichoke Dip

1 14oz Can artichoke hearts, chopped

2 7oz Cans chopped green chilis

6 oz Parmesean cheese, grated

1 cup Mayonnaise

Dash cayenne pepper or Tobasco if desired

Combine and bake at 350 for 20 minutes. Let set for 10 minutes.

Friday, June 1, 2007

Chicken with Rosemary Sauce

This is a recipe from Cooking Light that we tried tonight and it was really yummy! I used more chicken broth instead of white wine, and I thickened the sauce a little bit with corn starch.

1 tsp. olive oil
4 (4oz) skinless, boneless chicken breast halves
¼ tsp. salt
⅛ tsp. black pepper
½ cup chopped green onions
¼ cup white wine
1 tsp minced fresh rosemary
½ cup fat-free, less sodium chicken broth
½ cup half-and-half

Heat olive oil in a large nonstick skillet over medium-high heat.

Sprinkle chicken with salt and pepper. Add chicken to pan; cook 3 minutes on each side. Add green onions, wine, and rosemary; cook 30 seconds. Stir in broth; cook 2 minutes. Add half-and-half; cook 2 minutes.

Yield: 4 servings