Tuesday, December 29, 2009
Friday, December 11, 2009
Bring to a boil, and reduce until thickened, about 5 minutes. Taste for sweetness; add more lemon juice, salt, and pepper if necessary. Return shallots to pan and swirl in butter; add scallops to heat through and coat with sauce. Sprinkle with rosemary, and serve with rice on the side.
Tuesday, December 1, 2009
Monday, November 30, 2009
1/2 cup cake flour (you can use 1 cup all-purpose flour if you prefer)
1/4 cup buttermilk 1/4 cup vegetable/canola oil
Big pinch salt 1/2 tsp. ajwain seeds (optional)
1 boneless, skinless chicken breast, poached and shredded
1 mango, finely diced Zest of 1 lime, plus juice of half of it
5 tbsp chipotle sauce 1/2 tsp coriander seeds
1/2 tsp cumin seeds Big handful cilantro, minced
Salt and pepper
Mint-cilantro-lime saucy-thing with mustard-seed infused oil
1 tbsp fresh ginger, chopped Juice of 1/2 lime (more, if you like it limey!)
Enough water to make a sauce, about 1/4 cup Salt and pepper
1 tbsp vegetable oil/olive oil
1 tsp black mustard seeds
So I posted a lite eggnog, but due to popular demand I am posting the eggnog Ashlyn makes. This is so delicious and so not low fat.
Cyril K. Collins Eggnog Recipe (Egg Nog)
|Ingredients||8 servings||16 servings||24 servings|
(separated into yolks/whites)
(divided into 2 equal parts)
|1 1/2 cups|
|White Rum (dark works)||1/2 cup||1 cup||1 1/2 cups|
|Milk (Whole or 2%)||1 1/2 cups||3 cups||4 1/2 cups|
|Whiskey (Bourbon or Canadian)||1 1/2 cups||3 cups||4 1/2 cups|
(divided into 2 equal parts)
(1 1/2c, 1 1/2c)
|Enough to sprinkle on servings.|
Consider whole nutmeg nuts and grinder.
Eggnog Recipe Instructions
You are doing things gently and slowly to preserve the eggnog's fluffiness. A good whisk for the stirring and a high speed mixer for the egg-whites and cream helps this process immensely. Notes on taking this to a party below.
- Separate eggs into yolks and whites in separate bowls (see below for a how-to). I put the whites into the mixer and the yolks into another bowl.
- Beat egg-yolks with 1/2 of sugar, set aside.
- Beat egg-whites until stiff, then mix in other 1/2 of sugar.
- Pour the yolks into the whites and mix together slowly.
- Stir in white rum slowly. I've tried dark rum and it works.
- Stir in milk slowly (see below for dairy intolerance)
- Stir in whiskey slowly (Bourbon, Canadian, Sour Mash. I use Jim Beam or Jack Daniels)
- Stir in 1/2 of cream slowly
- Whip rest (1/2) of cream and fold in carefully. Notes on how to fold below.
- Serve at room temperature by ladling the eggnog into cups and sprinkle nutmeg on the top. Information on nutmeg grinders below. Try to get some of the foam and some of the liquid (if not fully mixed) in each cup.
Our gathering this month was small but so much fun. Thank you to all that attended. Great food, Great Friends and a Great Cause.
Thursday, November 26, 2009
Tuesday, November 24, 2009
Sunday, November 8, 2009
Saturday, November 7, 2009
Wednesday, November 4, 2009
Saturday, October 31, 2009
Wednesday, October 21, 2009
Wednesday, October 14, 2009
**this was a HUGE hit and so yummy! Perfect for football season, actually any season.
1 package softened cream cheese
1 med sized container of sour cream
1 package taco seasoning
1 bag shredded lettuce
2 small tomatoes chopped
1 bag shredded Mexican blend cheese
1 small can sliced black olives
Taco sauce – I like medium
Mix cream cheese, sour cream & taco seasoning. Spread evenly on bottom of dish. Then add lettuce, tomatoes, olives, taco sauce, cheese & jalapenos.
Serve with scoops J
Buffalo Chicken Dip
This is definitely a personal favorite of mine that Melissa makes.
**cheesy image in picture, obviously:)**
2 cups cooked & shredded chicken breast
2 packages cream cheese
5 oz. FRANKS red hot sauce (you can use other hot sauces, but FRANKS is the best)
1 cup ranch dressing
¾ cups (about 4 stalks) finely chopped celery
1 cup grated cheddar cheese
Sauté cooked chicken with cream cheese, celery and hot sauce in skillet over low heat until cream cheese is melted and celery is soft.
Remove from heat and add ranch dressing.
Pour into serving dish & top with cheddar cheese.
Bake @ 350° for about 20 minutes.
Side note: If you follow this to the tee it will not taste like it did at Supper Club – it will be SOOOOOO much better! Not sure what I did, but I screwed something up that night!
1 lb ground beef
1 clove garlic – minced
1 teaspoon fresh parsley (dried is okay, if need be)
1 teaspoon fresh basil (I would not use dry)
1 16oz canned tomatoes – undrained. I stew my own but have used canned and it turns out pretty good.
2 6oz can tomato paste
1 package lasagna noodles – if you are able, make your own noodles. I tend to take the easy road on this one!
2 large eggs - beaten
½ teaspoon pepper
2 12oz containers cottage cheese
½ cup freshly grated parmesan cheese
1 ½ pound freshly sliced mozzarella cheese
Brown ground beef – drain. Add garlic, parsley, basil, tomatoes & paste. Simmer for 15 minutes or until sauce is thick.
Cook lasagna noodles – drain.
Combine eggs, pepper, cottage cheese & parmesan – mix well.
Spread ½ cup meat sauce in greased 13x9 dish.
Layer ½ each of noodles, cottage cheese mixture, mozzarella cheese & meat sauce. Repeat layers. I like to have a nice think layer of mozzarella cheese on top!
Cover and bake @ 350° for 45 minutes. Broil for 5 minutes or until cheese on top is brown & bubbling!
Let stand for 15 minutes before serving.
Courtesy of allrecipes.com
Submitted by: Sybil Gregory
1 16oz package lasagna noodles
1 10oz package frozen chopped spinach
3 cooked, boneless chicken breast, diced
2 16oz jars Alfredo sauce (I made a double batch of Tim’s Alfredo recipe)
4 cups shredded mozzarella cheese
2 pints ricotta cheese
Preheat oven to 350°. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 – 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
In a medium bowl, combine chicken and one jar alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach & stir.
In a 9x13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour ½ of remaining jar of alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 2 cups of mozzarella. Bake 5- 60 minutes until top is brown and bubbly.
*side note: if you use Tim’s alfredo recipe; you may want to use a bit less parm cheese; I found the final dish with all the other stuff to be a bit salty.
Monday, October 12, 2009
1/4 cup Butter
2 cups white sugar
1 cup butter
1/2 cup cocoa powder
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup walnut halves
Melt the butter or margarine and mix all ingredients in the order given.
Bake at 350 degrees F for 20 to 30 minutes in a 9 x 13 inch greased pan.
I adapted this recipe from one I picked up from Paula Deen and provide you with the original ingredients and then how I modified it – mostly replacing with healthier fats and meats. I love to make this dish on a weekend when it first starts to cool and there’s great football to watch all day!
My best advice for this dish is to take your time. The roux is the most critical part of the whole thing and you don’t want to rush through it or the flavors won’t blend properly. You can play around with the amounts of veggies and meats to taste – but don’t mess with the roux – that’s what makes this dish.
Paula’s Original Recipe
3 large chicken breasts
boneless and skinless
1 lb Smoked Sausage
Hillshire Farms Smoked Turkey Sausage
¼ c Vegetable Oil
Salt and Pepper
½ c All Purpose Flour
5 tbsp Margarine
Crisco Butter Sticks and not the full amount – more like 4 tbsp.
1 chopped onion
1 bag Frozen chopped onion at the supermarket and I use the whole thing
8 Cloves Minced Garlic
I use the stuff in the jar and eyeball three to four spoonfuls
1 Green Bell Pepper seeded and chopped
3 stalks celery chopped
I usually use more about 5 or I get the celery hearts from the grocery and just chop the whole thing
¼ c. Worcestershire sauce
¼ bunch flat leaf parsley chopped
I use a ½ bunch – I chop of the leafy green tops and chop it in a mini prep
4 c hot water
5 beef bouillon cubes
Knorr’s Big Cubes in Veggie (not beef )
1 -14oz can stewed tomatoes in juice
Muirs Organic Petite Diced – drained
2 c. frozen sliced Okra
Use a 1 lb bag
4 green onions sliced – green and white parts
Whole bunch plus more to garnish
½ lb small shrimp, peeled, deveined and cooked
At least 1 lb and more like 2 lbs per batch – the small ones though. See notes to prepare these fresh below
STEP ONE: THE ROUX
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium high heat.
Cook the chicken until browned on both sides and remove. I put the chicken on a plate and cover with some tin foil – it still cooks that way and stays warm and juicy before it goes back in the pot. After the chicken is removed, add the sausage and brown that, then remove.
Sprinkle flour over the oil and add 2 tbsp of the margarine (Crisco) and cook over medium heat. Stir constantly, until brown about 10 minutes (my cooktop and Dutch oven are about 8 so you want this brown but not burnt keep an eye on it). Remove from heat and let the roux cool – I give it about 15 minutes and use this time to prep/chop remaining ingredients.
STEP TWO: THE SAUCE
Boil the water in a separate bowl (I use a 1 qt measuring cup) and add the bouillon cubes, set aside.
After cooling, return the roux to the stove top over low to medium heat and melt the remaining margarine (Crisco). Add the onion, garlic, green pepper and celery and cook until it’s all softened and then add the Worcestershire and parsley (the whole process is about 7 to 10 minutes).
Add in the hot water and stir constantly until everything is well incorporated (about 5 minutes). Chop up the chicken (I so this while the roux is cooling) and return to the pot. Add back the sausage, too. Cover and simmer for 45 minutes stirring occasionally.
STEP THREE: FINAL FIXINS & PREP
At this point, you can transfer the gumbo to a crock pot (what I did for supper club). Or you can keep it on the stove top, your choice. Add in the tomatoes and OKRA and simmer for another hour on the stove top or 2 hours on high in the crock pot. Then turn the crock pot to the warm of low setting until you are ready to serve.
I like the crock pot if there I am doing this for supper and there is a later day game that I want to watch. I cook this up in the morning and then let it simmer in the crock pot until we are ready for dinner.
If you are on the stove top, add the shrimp about 15 minutes before you serve. If you are in the crock pot (which is on low now) add in about 45 minutes (or so) before serving.
I serve over rice with corn, French or garlic bread and sometimes a salad (but there are enough veggies this way that it’s easy to go without). Great on a plate or in a bowl if you are all hanging around a tv watching a game. This tastes even better the next day and it freezes beautifully! Enjoy!
Final Note: Steamed Shrimp
I always steam my own shrimp for this recipe so they are nice and tender (I hope!). I get uncooked, unpeeled (but deveined) shrimp from the grocery. I peel the shrimp and place in a steam basked. I will cover about 4 or 5 layers and if I have more I do it in two batches. Also, bring the water to a boil BEFORE you add the steamer basket. Steam about 8 to 10 minutes with the stove top on medium to low setting (I always test one or two to be sure they are done). If you are working with multiple batches, dump the steamed shrimp into a colander to drain and cool, return water to a boil (and add more if needed) and repeat the process. Let the shrimp cool in the colander and then transfer to a container and refrigerate until ready to use. Enjoy!
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup white sugar
1 tablespoon baking powder
1 cup heavy cream
1/4 cup vegetable oil
1/4 cup honey
2 eggs, lightly beaten
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.
Sunday, October 11, 2009
The menu consisted of:
Main Course - Shrimp, Chicken and Sausage Gumbo over Rice, compliments of Tracy
Side - Honey Cornbread, compliments of Tim
Appetizer - Taco Dip, compliments of Melissa
Dessert - Butterscotch Brownies, Chocolate Walnut Brownies and Oatmeal Chocolate Chip Cookies, compliments of Jolene
Thank you to those that brought beer.
I will make sure lasts months Lasagna recipes are posted this week.
Looking forward to next months supper club at Marc's.