Saturday, July 21, 2007
4-6 chicken breasts
4 T butter (or less)
¼ cup onion, chopped finely
6 T. raspberry jam
6 T. red wine vinegar
1 pint whipping cream
½ cup sugar
Optional: Marinate chicken in Italian dressing.
Salt and pepper chicken. In large skillet melt butter. Add chicken and onion, cook completely. Remove chicken from pan. Add jam and vinegar to butter onion mixture and bring to full boil- boil 1 min. stirring constantly. In a separate bowl whip cream and sugar. Stir into onion mixture. Return to a boil and pour sauce over chicken and serve.
*I substituted 1 cup fat free half and half (Land O Lakes brand) for 1 cup of the whipping cream and it worked fine.
Wednesday, July 11, 2007
4 1/2 cups of Corn or Rice Chex Cereal
4 cups of popped popcorn (one bag)
1/2 cup of honey roasted peanuts
1/4 cup of butter or margarine
1/3 cup of brown sugar
2 Tablespoons of light corn syrup
1/4 teaspoon of vanilla
1- In large bowl combine chex cereal, popcorn, and peanuts.
2- In a small microwavable bowl combine brown sugar, butter, corn syrup, and vanilla. Microwave for about 2 minutes or until boiling. Pour over cereal and mix well.
3- Microwave for 1 minute intervals for about 4- 5 minutes, stirring after each minute. Be careful not to burn it, just check in between each minute and decide when it looks well coated then stop.
4- Spread out on wax paper to cool. Store in a gallon Ziploc bag.
1 pound tomatillos, husked
1/2 cup finely chopped onion
1 teaspoon minced garlic
1 serrano chile pepper, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, or to taste
2 cups water
Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
Using a blender, carefully puree the tomatillos and water in batches until smooth.
*I pureed everything in my food processor and it worked well. I also didn't mince the chile pepper and I used dried oregano.
This is my sister-in-law Tami's recipes. She grew up using it as a main dish but I come from a family with 5 brothers and fruit soup would never have passed as a main dish. I personally could eat this for breakfast, lunch and dinner and, with all the leftovers from last night, I probably will. The base is a tangy, orange juice-tapioca mix that compliments the sweet fruit nicely. It's also really easy to make.
5 C water
4 Tbsp quick-cooking tapioca
1 - 12 oz can frozen orange juice concentrate
2 Tbsp sugar
Place tapioca and water in saucepan. Bring to boil, stirring constantly. Cook until thick and tapioca is clear. Remove from heat, add sugar, dash of salt and orange juice. Blend, Cool. Stirring once after 15-20 minutes. Cover and chill. Add fruit with juices: watermelon, cantaloupe, honeydew, peaches, pears, red or green grapes, strawberries, bananas, canned fruit, cocktail fruit.
My aunt posted this recipe a year ago on our family website and I've been dying to try it ever since. I love blueberries and I figured they'd have to be fabulous in a pie. It turned out well and was not super-sweet which I really liked. My dad insisted on trying a piece before I went to supper club and he recommends it with a scoop of vanilla ice cream. This will have to become one of my new favorite summer recipes.
p.s. Please excuse the photography. My camera is...well...challenged, but hopefully that situation will be rectified someday soon. In the mean time, I am determined to take photos of the recipes I post and you'll have to live with some less-than-lovely pictures.
1 cup sour cream (fat-free or low fat works great)
2 TBL all-purpose flour
¾ cup sugar1 tsp vanilla extract
¼ tsp salt
1 egg beaten or egg beaters
2-2 ½ cups fresh blueberries
1 unbaked deep dish pie shell
Topping Ingredients (I doubled the topping) Combine and set aside
3 TBL all-purpose flour
1½ TBL butter3
TBL chopped pecans
Combine first 6 ingredients; beat about 5 minutes at medium speed until smooth. Fold in blueberries. Pour into pie shell and bake at 400 for 25 minutes. Remove from oven and sprinkle with topping. Bake for an additional 10 minutes. Chill 2 hours before serving.ENJOY!
I hope you don't mind but there may be some periodic color/format changing of the website. If you have an oppinion, well...okay I'd love to hear it. Thanks for all your ideas and recipes!
Tuesday, July 10, 2007
Prepare and bake pate brisee (I use Martha Stewart's recipe for the food processor) in a two-piece tart pan and glaze with egg yolk.
3 large eggs, lightly beaten
1 1/2 C. creme fraiche, heavy cream or half cream and half milk
s & p
pinch of nutmeg
Saute 1/2 red onion, chopped, and 1 clove garlic, minced in olive oil until soft. Blanch and drain 2/3 cup broccoli florets.
Spread onions, broccoli and 3/4 C. grated gruyere on the bottom of the pie shell. Cover with custard. Bake 375 until the filling is browned and set, 25-35 minutes.
Friday, July 6, 2007
2 qts. water
1 qt. chicken stock
salt and pepper
2 meaty country ham hocks
1 bag of 18 bean mix
1 bouquet garni
1 28-oz. can whole peeled tomatoes
2 c. chopped onions
2 c. chopped celery
2 cloves garlic, minced
2 large chicken breasts
Sort through and thoroughly wash beans. Soak beans 4 hours or overnight in enough water to cover beans by 2 inches. Drain and rinse the beans. In a stock pot, combine beans, 2 qts cold water, chicken stock, pepper, ham and bouquet garni. Cover and bring to a boil. Lower heat to medium low and cook, covered, 1 hour, stirring occasionally. Add salt, tomotoes (chopped, including all the juice), onions, celery and garlic. Cover and bring to a boil. Reduce heat to medium low and cook for 90 minutes, stirring occasionally. Add chicken. Cover and cook on medium low for and additional 90 minutes, stirring every 15 minutes. Soup should be thickening slightly. Locate and remove ham hocks, chicken and bouquet garni onto a plate to cool. Discard bouquet garni. Place all meats on a cutting board and carefully discard bones and fat. Dice meats finely and return to soup.
Freezes very well. Serves 10-12.
1 c. rice
2 T. butter
1/2 small onion, finely chopped
10 oz. package frozen peas
s & p
1/4 c. chicken stock
30 basil leaves (about 1 cup, loosely packed)
1/3 c. parmesan
1 clove garlic, minced
Prepare rice. Meanwhile, melt butter in skillet over medium heat. Add onion and stir frequently until quite soft but not brown, about 8 minutes. Add garlic and cook 2 minutes more. Add peas and salt & pepper, stir thoroughly with garlic and onion, then add broth. Cover pan and bring to a boil. Boil 2 minutes, not longer or the peas will be overdone. Remove from heat and transfer to food processor. Add basil (you can just do dried basil to taste if you don't have fresh). Mix for about 15 seconds, until peas are mashed and basil is chopped, but there should still be many whole peas. It should be lumpy. Combine thoroughly with rice and parmesan and serve immediately.
Meanwhile, cook 1 lb. whole wheat pasta.
Whisk peanut sauce:
2 T. oil
1/4 c. rice vinegar
2 T. peanut butter
3 T. soy sauce
Mix broccoli, noodles and sauce together. Top with 1 chopped scallion and 1/2 c. chopped peanuts.
Cranberry sauce (jellied)
(Sorry I don't have specific measures; I usually just mix until it tastes right. I'm sure any combination would be good.) Line a sided baking sheet with foil. Place salmon on sheet. Sprinkle with Wondra if preferred. Bake at 325 for 30 minutes, then spread sauce on top and bake about 10 minutes more.
1 pork chop, 1" thick
salt & pepper
3 slices acorn squash, 1/2" thick
1 T. buter
1 T. brown sugar
1 T. honey
Cut an 8x12 piece of heavy foil, place pork chop in center. Sprinkle with salt & pepper. Lay squash slices on top. Dot butter in center of each slice. Sprinkle with brown sugar and drizzle honey. Fold up foil securely. Place packet on a baking sheet and bake at 425 for 25-30 minutes, or until chop and squash are tender.