6 large fresh tomatoes
salt and pepper
6 garlic cloves
3 tablespoons extra virgin olive oil
1 -2 ounce parmigiano-reggiano cheese
2 tablespoons fresh thyme leaves, to taste
Directions:Prep Time: 10 mins
Total Time: 20 mins
1 Cut the tomatoes in half crosswise.
2 Season with salt and pepper.
3 Peel and crush the garlic.
4 Heat the oil in a small frying pan over medium heat.
5 Add the garlic and cook until just starting to turn golden brown (1 to 2 minutes).
6 Pour garlic and oil into a heatproof bowl.
7 Set up the grill and preheat to high.
8 When grill is ready, brush some oil on the grill grate.
9 Place tomatoes cut side down on the hot grate and grill until nicely browned (3-5 minutes).
Rotate 45 degrees after 2 minutes to create the crosshatch marks on tomatoes.
Turn the tomatoes with tongs so they sit with the cut side facing up.
Spoon the fried garlic into the tomatoes. Grill until the bottoms are nicely browned (3-5 minutes).
Transfer to a serving plate, grate the cheese over the tomatoes, and sprinkle with thyme.
Sunday, October 31, 2010
Easy Orange Berry Scones
3 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
5/8 teaspoon baking soda
1 teaspoon salt
3/4 cup unsalted butter
1 cup sour cream
1 cup half-and-half
1 tablespoon orange zest, finely minced
2 cups frozen huckleberries or 2 cups other desired berries
Change Measurements: US | Metric
Directions:Prep Time: 10 mins
Total Time: 35 mins
1 Preheat oven to 325 degrees.
2 Sift all dry ingredients together.
3 Cut in butter using food processor with blade attachment, pulsing about 15 times until the mix resembles coarse bread crumbs.
4 Mix sour cream, half and half, and orange together.
5 Mix with dry ingredients.
6 Fold in berries.
7 Spoon onto parchment paper and sprinkle with granulated sugar.
8 Bake until golden (20-25 minutes).
1/2 cup sugar
1 tablespoon baking powder
5/8 teaspoon baking soda
1 teaspoon salt
3/4 cup unsalted butter
1 cup sour cream
1 cup half-and-half
1 tablespoon orange zest, finely minced
2 cups frozen huckleberries or 2 cups other desired berries
Change Measurements: US | Metric
Directions:Prep Time: 10 mins
Total Time: 35 mins
1 Preheat oven to 325 degrees.
2 Sift all dry ingredients together.
3 Cut in butter using food processor with blade attachment, pulsing about 15 times until the mix resembles coarse bread crumbs.
4 Mix sour cream, half and half, and orange together.
5 Mix with dry ingredients.
6 Fold in berries.
7 Spoon onto parchment paper and sprinkle with granulated sugar.
8 Bake until golden (20-25 minutes).
Easy and Quick Hamburger Soup
1 lb hamburger
1 onion, diced
2 (17 ounce) cans diced tomatoes
2 (10 ounce) cans Rotel Tomatoes
2 (15 ounce) cans ranch style beans
2 (19 ounce) cans minestrone soup, Progresso
Directions:Prep Time: 5 mins
Total Time: 35 mins
1 Cook hamburger and drain fat. 2 Add onion and brown. 3 Add rest of ingredients and bring to boil.
1 onion, diced
2 (17 ounce) cans diced tomatoes
2 (10 ounce) cans Rotel Tomatoes
2 (15 ounce) cans ranch style beans
2 (19 ounce) cans minestrone soup, Progresso
Directions:Prep Time: 5 mins
Total Time: 35 mins
1 Cook hamburger and drain fat. 2 Add onion and brown. 3 Add rest of ingredients and bring to boil.
Realtors 5 Star Grilled Lemon Chicken Tenders
1 medium lemon
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon granulated garlic
1/8 teaspoon sugar
1 1/2 lbs chicken tenders
2/3 cup chopped parsley (I use 1 tbsp dried flakes instead of fresh with good results)
2 tablespoons extra virgin olive oil
1 tablespoon shallot, chopped (about 1/2 shallot)
1 tablespoon garlic, minced
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
1 medium lemon, sliced (for garnish)
Change Measurements: US | Metric
Directions:Prep Time: 30 mins
Total Time: 40 mins
1 Preheat grill.
Zest the whole lemon (yellow part only) and add to a large mixing bowl. Squeeze lemon and mix in about 3 tablespoons of lemon juice, oil, salt, pepper, garlic and sugar. Lay chicken in marinade. Let rest for 30 minutes.
Meanwhile, for sauce, puree parsley, oil, shallot, garlic, vinegar, salt, pepper, and lemon juice in a blender or food processor until there are no lumps. Reserve.
Take chicken out of marinade and arrange on hot grill. Cook 4 minutes, turn chicken and cook another 3 to 5 minutes, chicken should be fully cooked through to the center.
Arrange chicken on a serving platter, spoon sauce over or serve on the side. Garnish with lemon slices if desired.
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon granulated garlic
1/8 teaspoon sugar
1 1/2 lbs chicken tenders
2/3 cup chopped parsley (I use 1 tbsp dried flakes instead of fresh with good results)
2 tablespoons extra virgin olive oil
1 tablespoon shallot, chopped (about 1/2 shallot)
1 tablespoon garlic, minced
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
1 medium lemon, sliced (for garnish)
Change Measurements: US | Metric
Directions:Prep Time: 30 mins
Total Time: 40 mins
1 Preheat grill.
Zest the whole lemon (yellow part only) and add to a large mixing bowl. Squeeze lemon and mix in about 3 tablespoons of lemon juice, oil, salt, pepper, garlic and sugar. Lay chicken in marinade. Let rest for 30 minutes.
Meanwhile, for sauce, puree parsley, oil, shallot, garlic, vinegar, salt, pepper, and lemon juice in a blender or food processor until there are no lumps. Reserve.
Take chicken out of marinade and arrange on hot grill. Cook 4 minutes, turn chicken and cook another 3 to 5 minutes, chicken should be fully cooked through to the center.
Arrange chicken on a serving platter, spoon sauce over or serve on the side. Garnish with lemon slices if desired.
Mandi's White Chicken Chili
This recipe won a Rachel Ray contest
4-6 Servings Size
32 ounces chicken stock
3 (14 1/2 ounce) cans white beans (undrained)
5 cups cooked chicken (rotisserie or boiled)
2 cups salsa
8 ounces monterey jack pepper cheese (grated)
2 teaspoons ground cumin
2 garlic cloves (minced)
1/2 cup finely crushed corn chips (optional for thicker chili)
black pepper
Change Measurements: US | Metric
Directions:Prep Time: 10 mins
Total Time: 4 1/4 hrs
1 Place all ingredients except corn chips in a crockpot and cook on high until cheese is well incorporated. 2 Chili may also be cooked on stove top on medium-high heat. 3 When chili is ready, add finely crushed corn chips and simmer 10 minutes to thicken. 4 Garnish with more crushed corn chips, cheese or sour cream.
4-6 Servings Size
32 ounces chicken stock
3 (14 1/2 ounce) cans white beans (undrained)
5 cups cooked chicken (rotisserie or boiled)
2 cups salsa
8 ounces monterey jack pepper cheese (grated)
2 teaspoons ground cumin
2 garlic cloves (minced)
1/2 cup finely crushed corn chips (optional for thicker chili)
black pepper
Change Measurements: US | Metric
Directions:Prep Time: 10 mins
Total Time: 4 1/4 hrs
1 Place all ingredients except corn chips in a crockpot and cook on high until cheese is well incorporated. 2 Chili may also be cooked on stove top on medium-high heat. 3 When chili is ready, add finely crushed corn chips and simmer 10 minutes to thicken. 4 Garnish with more crushed corn chips, cheese or sour cream.
Crockpot Potato Chowder - GREAT Comfort Food - 5 Stars
8 cups diced potatoes
1/3 cup onion, chopped
3 (14 1/2 ounce) cans chicken broth
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (8 ounce) package cream cheese, cubed, softened
1/2 lb bacon, cooked and crumbled
chives
Change Measurements: US | Metric
Directions:Prep Time: 30 mins
Total Time: 1/2 day
1 Combine potatoes, onion, broth, and cream of chicken soup in crock pot. 2 Cover and cook on low 8-10 hours or until potatoes are tender. 3 Add cream cheese and blend. 4 Top with bacon and chives before serving.
Calorie count based on 12 servings -
Calories 271.4 Calories from Fat 155
1/3 cup onion, chopped
3 (14 1/2 ounce) cans chicken broth
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (8 ounce) package cream cheese, cubed, softened
1/2 lb bacon, cooked and crumbled
chives
Change Measurements: US | Metric
Directions:Prep Time: 30 mins
Total Time: 1/2 day
1 Combine potatoes, onion, broth, and cream of chicken soup in crock pot. 2 Cover and cook on low 8-10 hours or until potatoes are tender. 3 Add cream cheese and blend. 4 Top with bacon and chives before serving.
Calorie count based on 12 servings -
Calories 271.4 Calories from Fat 155
Gorilla Bread - Paula Dean
1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts
Preheat the oven to 350 degrees F.
Spray a bundt pan with nonstick cooking spray.
Mix the granulated sugar and cinnamon.
In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.
Cut the cream cheese into 20 equal cubes.
Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar.
Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan.
Place half of the prepared biscuits in the pan.
Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts.
Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.
Bake for 30 minutes.
Remove from the oven and cool for 5 minutes.
Place a plate on top and invert.
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts
Preheat the oven to 350 degrees F.
Spray a bundt pan with nonstick cooking spray.
Mix the granulated sugar and cinnamon.
In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.
Cut the cream cheese into 20 equal cubes.
Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar.
Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan.
Place half of the prepared biscuits in the pan.
Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts.
Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.
Bake for 30 minutes.
Remove from the oven and cool for 5 minutes.
Place a plate on top and invert.
Low Country Cookies - Paula Dean
Filling:
1 (16-ounce) box graham crackers
12 tablespoons (1 1/2 sticks) butter
1 cup sugar
1 egg
1/2 cup milk
1 cup chopped pecans
1 cup or 3 (1/2-ounce) cans shredded coconut
Topping:
2 cups powdered sugar
1 teaspoon vanilla
4 tablespoons (1/2 stick) butter
3 tablespoons milk
For the filling: Line a 13 by 9-inch pan with whole graham crackers. Melt the butter in saucepan and add sugar. Beat the egg and milk together; add to butter mixture. Bring to a boil, stirring constantly. Remove from heat. Add the nuts, coconut, and 1 cup graham cracker crumbs. Pour over the crackers in the pan. Cover with another layer of whole graham crackers.
For the topping: Beat all the ingredients together and spread over top layer of crackers.
Chill. Cut into squares.
1 (16-ounce) box graham crackers
12 tablespoons (1 1/2 sticks) butter
1 cup sugar
1 egg
1/2 cup milk
1 cup chopped pecans
1 cup or 3 (1/2-ounce) cans shredded coconut
Topping:
2 cups powdered sugar
1 teaspoon vanilla
4 tablespoons (1/2 stick) butter
3 tablespoons milk
For the filling: Line a 13 by 9-inch pan with whole graham crackers. Melt the butter in saucepan and add sugar. Beat the egg and milk together; add to butter mixture. Bring to a boil, stirring constantly. Remove from heat. Add the nuts, coconut, and 1 cup graham cracker crumbs. Pour over the crackers in the pan. Cover with another layer of whole graham crackers.
For the topping: Beat all the ingredients together and spread over top layer of crackers.
Chill. Cut into squares.
Corn Chowder with bacon and potatoes
A delicious corn chowder with bacon.
Cook Time: 20 minutes
•1/2 cup diced bacon
•4 medium potatoes, chopped
•1/2 medium onion, chopped
•2 cups water
•2 1/2 to 3 cups cups cream-style corn, 2 (12 ounces each) cans or 1 pound, 4 ounce package frozen
•2 teaspoons salt
•pepper to taste
•2 cups half-and-half or light cream, scalded
Sauté bacon until browned and crisp; add chopped potatoes and onions. Add water, corn, and seasonings; cover and simmer for 15 to 20 minutes. Stir in half-and-half; heat through but do not boil.
Serves 4.
Cook Time: 20 minutes
•1/2 cup diced bacon
•4 medium potatoes, chopped
•1/2 medium onion, chopped
•2 cups water
•2 1/2 to 3 cups cups cream-style corn, 2 (12 ounces each) cans or 1 pound, 4 ounce package frozen
•2 teaspoons salt
•pepper to taste
•2 cups half-and-half or light cream, scalded
Sauté bacon until browned and crisp; add chopped potatoes and onions. Add water, corn, and seasonings; cover and simmer for 15 to 20 minutes. Stir in half-and-half; heat through but do not boil.
Serves 4.
Easy Ham and Corn Chowder - Crockpot
A slow cooker, condensed soups, leftover ham, and frozen corn make this a fuss-free and delicious soup for quick winter meals. Serve this soup with cornbread or crackers for a hearty, warming cold weather dinner.
•2 cans (about 10 1/2 ounces each) condensed potato soup
•1 can (about 10 12 ounces) condensed cream of celery soup
•2 cups leftover diced ham
•1 cup chopped frozen onion or finely chopped fresh onion
( I also add 1 clove of garlic, finely minced)
•10 to 12 ounces frozen whole kernel corn
•1 cup chicken broth
•freshly ground black pepper, to taste
•1 cup half-ahd-half, light cream, or milk
Combine the soups, ham, onion, corn, chicken broth, and pepper in the slow cooker insert. Cover and cook on LOW for 4 to 6 hours. Add milk or cream, cover, and continue cooking for about 20 to 30 minutes, or until hot.
Serve with biscuits or cornbread and a tossed salad.
Serves 4 to 6.
•2 cans (about 10 1/2 ounces each) condensed potato soup
•1 can (about 10 12 ounces) condensed cream of celery soup
•2 cups leftover diced ham
•1 cup chopped frozen onion or finely chopped fresh onion
( I also add 1 clove of garlic, finely minced)
•10 to 12 ounces frozen whole kernel corn
•1 cup chicken broth
•freshly ground black pepper, to taste
•1 cup half-ahd-half, light cream, or milk
Combine the soups, ham, onion, corn, chicken broth, and pepper in the slow cooker insert. Cover and cook on LOW for 4 to 6 hours. Add milk or cream, cover, and continue cooking for about 20 to 30 minutes, or until hot.
Serve with biscuits or cornbread and a tossed salad.
Serves 4 to 6.
Crockpot White Chicken Chili
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1/2 cup chopped red bell pepper
1 can condensed cream of chicken soup (10 3/4 ounces)
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1 cup water
2 cups diced rotisserie-cooked chicken
2 cans Green Giant® great northern beans, drained, rinsed (15.5 ounces each)
1 can Old El Paso® chopped green chiles, undrained (4.5 ounces)
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1. In 4-quart saucepan, heat oil over medium-high heat. Add onion and bell pepper. Cook 2 to 3 minutes, stirring frequently, until tender.2. Stir in soup, broth and water. Cook 1 to 2 minutes, stirring frequently, until smooth and well blended. Stir in chicken, beans, chiles, oregano and cumin. Heat to boiling; reduce heat to medium-low. Cook uncovered 10 to 15 minutes, stirring occasionally, until thoroughly heated.
1 medium onion, chopped (1/2 cup)
1/2 cup chopped red bell pepper
1 can condensed cream of chicken soup (10 3/4 ounces)
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1 cup water
2 cups diced rotisserie-cooked chicken
2 cans Green Giant® great northern beans, drained, rinsed (15.5 ounces each)
1 can Old El Paso® chopped green chiles, undrained (4.5 ounces)
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1. In 4-quart saucepan, heat oil over medium-high heat. Add onion and bell pepper. Cook 2 to 3 minutes, stirring frequently, until tender.2. Stir in soup, broth and water. Cook 1 to 2 minutes, stirring frequently, until smooth and well blended. Stir in chicken, beans, chiles, oregano and cumin. Heat to boiling; reduce heat to medium-low. Cook uncovered 10 to 15 minutes, stirring occasionally, until thoroughly heated.
Slow Cooker Hearty Potato Soup -Southern Living -tweaked
This is not my favorite potato soup recipe but it's one that is easy and makes a great meal on a chilly day - just add some crusty bread.
6 potatoes, peeled and cut into 1/2-inch cubes (2 1/2 pounds)
3 medium onions, diced
2 carrots, thinly sliced
2 celery ribs, thinly sliced
2 (14 1/2-ounce) cans low-sodium fat-free chicken broth
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1 1/2 cups fat-free half-and-half
Note - I add a 1/2 tsp of fresh minced garlic
Garnish: fresh celery leaves
Combine first 8 ingredients in a 4 1/2-quart slow cooker. Cook, covered, at HIGH 3 hours or until vegetables are tender.
Stir together flour and half-and-half; stir into soup. Cover and cook 30 minutes or until thoroughly heated. Serve in Italian Bread Bowls, and garnish, if desired.
6 potatoes, peeled and cut into 1/2-inch cubes (2 1/2 pounds)
3 medium onions, diced
2 carrots, thinly sliced
2 celery ribs, thinly sliced
2 (14 1/2-ounce) cans low-sodium fat-free chicken broth
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1 1/2 cups fat-free half-and-half
Note - I add a 1/2 tsp of fresh minced garlic
Garnish: fresh celery leaves
Combine first 8 ingredients in a 4 1/2-quart slow cooker. Cook, covered, at HIGH 3 hours or until vegetables are tender.
Stir together flour and half-and-half; stir into soup. Cover and cook 30 minutes or until thoroughly heated. Serve in Italian Bread Bowls, and garnish, if desired.
Michael Chiarello's Best Button Mushrooms
This recipe can be found on his web site http://www.napastyle.com/home.jsp
Spend some time on his site... lots of good information, recipes, lovely items for your home. I really love the wine bottles that hold a candle!
4 Servings
6 tablespoons extra-virgin olive oil
1 1/2 pounds whole small button mushrooms, wiped clean
3 tablespoons butter
Gray sea salt
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves, chopped
2 tablespoons lemon juice
1/2 cup white wine
1 tablespoon chopped parsley leaves
In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
Add the butter. Cook and toss for 5 minutes, until beautifully browned.
Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
Toss in the parsley and serve immediately.
Spend some time on his site... lots of good information, recipes, lovely items for your home. I really love the wine bottles that hold a candle!
4 Servings
6 tablespoons extra-virgin olive oil
1 1/2 pounds whole small button mushrooms, wiped clean
3 tablespoons butter
Gray sea salt
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves, chopped
2 tablespoons lemon juice
1/2 cup white wine
1 tablespoon chopped parsley leaves
In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
Add the butter. Cook and toss for 5 minutes, until beautifully browned.
Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
Toss in the parsley and serve immediately.
Grilled Cheese & Olive Sandwiches
Serves: Yields: 4 - 6 Sandwiches
Obviously, not for those on a salt-restricted diet but sooooo good!
1 loaf artisanal white bread, sliced thin, slices cut into 3-inch squares
Olive Tapenade (get this in the olive and condiment section)
Mozzarella cheese, sliced thin
Softened butter
Spread bread pieces on a work surface. Spread 1/2 tablespoon olive tapenade on half the pieces, then cover with a slice of mozzarella, then cover with the remaining bread slices.
Butter both sides of the sandwich and grill in batches in a panini press or in a cast iron skillet, until browned on both sides.
Put on a platter and cover with foil to keep warm until serving.
Obviously, not for those on a salt-restricted diet but sooooo good!
1 loaf artisanal white bread, sliced thin, slices cut into 3-inch squares
Olive Tapenade (get this in the olive and condiment section)
Mozzarella cheese, sliced thin
Softened butter
Spread bread pieces on a work surface. Spread 1/2 tablespoon olive tapenade on half the pieces, then cover with a slice of mozzarella, then cover with the remaining bread slices.
Butter both sides of the sandwich and grill in batches in a panini press or in a cast iron skillet, until browned on both sides.
Put on a platter and cover with foil to keep warm until serving.
Crispy Baked Potato Wedges with a Twist
These are not fixed the traditional way - they are first boiled for tenderness, then rolled in a spice mixture of your choice.
4 Servings
5 Idaho potatoes, peeled (or not) and sliced into long wedges
Olive oil
BBQ spice mixture or other spice mixture of your choice
Salt (omit this if your spice mixture has salt)
Preheat oven to 450 degrees F.
Place the potato wedges in a saucepan with 2 quarts of cold salted water. Bring to a boil and then reduce to a simmer for approximately 5 minutes, or until a knife pierces through easily.
Drain.
In a large bowl, toss the wedges with olive oil.
Place the BBQ spice and salt in a shallow dish and roll the wedges in it.
Place the wedges on a sheet pan in single layer and roast for 15 to 20 minutes until crispy.
4 Servings
5 Idaho potatoes, peeled (or not) and sliced into long wedges
Olive oil
BBQ spice mixture or other spice mixture of your choice
Salt (omit this if your spice mixture has salt)
Preheat oven to 450 degrees F.
Place the potato wedges in a saucepan with 2 quarts of cold salted water. Bring to a boil and then reduce to a simmer for approximately 5 minutes, or until a knife pierces through easily.
Drain.
In a large bowl, toss the wedges with olive oil.
Place the BBQ spice and salt in a shallow dish and roll the wedges in it.
Place the wedges on a sheet pan in single layer and roast for 15 to 20 minutes until crispy.
Sunday, October 24, 2010
Lower Calorie Hummus
Hummus
A healthy and filling middle eastern dip! Eat it as an appetizer or snack with some pita. Why buy your hummus ready made from the store, when you can make it yourself?
INGREDIENTS
2 15 ounce cans of chickpeas, drained and rinsed
Juice of 1 small lemon (seeds removed, pulp optional)
1 tablespoon good olive oil
1 tablespoon tahini (sesame paste, you can find it in the "international" aisle in the grocery store or more cheaply in a middle eastern specialty shop)
2 small or one large clove of garlic, finely grated
Water to adjust consistancy
Sweet hungarian paprika to garnish
A strong blender or food processor.
DIRECTIONS
1. Drain and wash the chickpeas, add to blender or food processor.
2. Add grated garlic, olive oil, tahini, lemon juice, and about 2 tablespoons of water.
3. Puree until there are no whole chickpeas, and the hummus is a thick paste.
4. Remove from bowl of mixer and garnish with a sprinkle of paprika. You could drizzle some olive oil and toss some chopped tomatoes on top of it if you desire. Serve with pita bread.
This dish makes a lovely addition to a middle eastern appetizer platter, the centerpiece for a tray of veggies, or an amazingly filling snack. You can add all sorts of things to your hummus (see the variety of different pre-made hummus in the grocery store for inspiration!)
Number of Servings: 14
A healthy and filling middle eastern dip! Eat it as an appetizer or snack with some pita. Why buy your hummus ready made from the store, when you can make it yourself?
INGREDIENTS
2 15 ounce cans of chickpeas, drained and rinsed
Juice of 1 small lemon (seeds removed, pulp optional)
1 tablespoon good olive oil
1 tablespoon tahini (sesame paste, you can find it in the "international" aisle in the grocery store or more cheaply in a middle eastern specialty shop)
2 small or one large clove of garlic, finely grated
Water to adjust consistancy
Sweet hungarian paprika to garnish
A strong blender or food processor.
DIRECTIONS
1. Drain and wash the chickpeas, add to blender or food processor.
2. Add grated garlic, olive oil, tahini, lemon juice, and about 2 tablespoons of water.
3. Puree until there are no whole chickpeas, and the hummus is a thick paste.
4. Remove from bowl of mixer and garnish with a sprinkle of paprika. You could drizzle some olive oil and toss some chopped tomatoes on top of it if you desire. Serve with pita bread.
This dish makes a lovely addition to a middle eastern appetizer platter, the centerpiece for a tray of veggies, or an amazingly filling snack. You can add all sorts of things to your hummus (see the variety of different pre-made hummus in the grocery store for inspiration!)
Number of Servings: 14
Thursday, October 21, 2010
Amish Butterscotch Cookies
2 cups brown sugar
1 cup white sugar
2 eggs
1 cup shortening
5 cups flour
1 teaspoon baking soda (heaping)
1 teaspoon baking powder
1 teaspoon salt
1 1 /2 teaspoon vanilla
1 /2 cup sour milk
Cream shortening and sugars. Add eggs and beat well. Sift dry ingredients together. Add vanilla to sour milk, then stir in flour mixture alternately with milk mixture. Dough will be rather sticky. Form into rolls and wrap in waxed paper and refrigerate overnight. Slice into 1 /4 inch thick slices and put onto lightly greased cookie sheet. Bake in 350 degree oven for 10 minutes until golden brown. Makes 5 to 7 dozen
1 cup white sugar
2 eggs
1 cup shortening
5 cups flour
1 teaspoon baking soda (heaping)
1 teaspoon baking powder
1 teaspoon salt
1 1 /2 teaspoon vanilla
1 /2 cup sour milk
Cream shortening and sugars. Add eggs and beat well. Sift dry ingredients together. Add vanilla to sour milk, then stir in flour mixture alternately with milk mixture. Dough will be rather sticky. Form into rolls and wrap in waxed paper and refrigerate overnight. Slice into 1 /4 inch thick slices and put onto lightly greased cookie sheet. Bake in 350 degree oven for 10 minutes until golden brown. Makes 5 to 7 dozen
Easy Pizza Pinwheels
Makes a quick meal or appetizer - serve with a a dipping sauce at your next get-together.
Makes: 24
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons grated Parmesan cheese
1/3 cup finely chopped pepperoni (about 1 1/2 oz)
2 tablespoons finely chopped green bell pepper
1/2 cup shredded Italian cheese blend (2 oz)
1/2 cup pizza sauce (from 8-oz can)
• Heat oven to 350°F. Spray cookie sheet with cooking spray.
• If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
• Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle.
• Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
• Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet. Serve warm with warm pizza sauce for dipping.
1 Serving (1 Serving)
• Calories 60
Makes: 24
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons grated Parmesan cheese
1/3 cup finely chopped pepperoni (about 1 1/2 oz)
2 tablespoons finely chopped green bell pepper
1/2 cup shredded Italian cheese blend (2 oz)
1/2 cup pizza sauce (from 8-oz can)
• Heat oven to 350°F. Spray cookie sheet with cooking spray.
• If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
• Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle.
• Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
• Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet. Serve warm with warm pizza sauce for dipping.
1 Serving (1 Serving)
• Calories 60
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