Saturday, August 27, 2011
2 cups vegetable oil
1/2 cup sugar
1/2 teaspoon cinnamon
4 Tablespoons butter
1/2 cup water
2 teaspoon sugar
1/4 teaspoon salt
1 teaspoon orange zest
3/4 cup flour
Heat the oil in a skillet until the temperature registers 350 degrees on a thermometer.
Combine the 1/2 cup sugar and cinnamon. Set aside.
In a skillet, heat the butter, water, 2 teaspoons sugar, salt and zest over medium heat. Once it starts to boil, stir in the flour. Continue stirring until the dough starts to pull away from the sides of the pan. Cook for 1 minute more. Transfer to a bowl.
With an electric mixer, beat the dough for 30 seconds. Add the eggs, one at a time, until completely incorporated, before adding the next egg. Let the dough cool slightly.
Transfer the dough to a piping bag fitted with the star tip. Pipe strips of dough into the hot oil. Fry the churros until golden brown, turn the churro and continue to brown the other side. Remove the churros and place on paper towels to drain. Immediately coat the churros in the cinnamon-sugar mixture. Serve immediately.
Thursday, August 25, 2011
1 pound hamburger
3 cloves garlic, minced
1 Tablespoon ketchup
1 teaspoon ground cumin
1/4 teaspoon cayenne
1 box frozen puff pastry, thawed
1-15oz can of black beans, drained
1 cup sour cream
Combine the hamburger and garlic in a skillet and cook until meat is cooked through. Add the ketchup, cumin and cayenne. Reduce heat to medium and stirring often, cook for another 4 minutes. Let the meat mixture cool slightly.
Preheat the oven to 375 degrees. Spray a cookie sheet with non-stick cooking spray. Spoon the meat mixture onto each precut square. Fold over the edges to form a triangle. Crimp the edges with a fork. Place on the prepared cookie sheet. Spray the empanadas with non-stick cooking spray. Bake for 15 to 20 minutes, or until the tops are puffed and golden brown.
While the empanadas are cooking, puree the beans and sour cream in a blender until smooth. Place in individual bowls for serving.
Tuesday, August 23, 2011
1/2 to 1 cup vegetable oil
1/4 cup flour
3 Tablespoons milk
1 teaspoon garlic powder
1 large zucchini, cut into rounds and 1/4 inch thick
salt and pepper to taste
Heat the oil in a large saucepan. You only need it to cover the bottom of the pan - that's why there is a range on the oil amount.
Whisk the egg. Whisk in the flour, milk and garlic powder until smooth. Dip the zucchini into the mixture, flipping over to cover both sides. Fry in the heated oil for about 1 minute, flip and cook for an additional minute. Zucchini should be cooked but still crisp.
Sunday, August 21, 2011
1 package of small shells
1 Tablespoon olive oil
1 pound of boneless, skinless chicken breasts, chopped
1 1/2 cups milk (I used 2%)
2 cloves garlic, minced
1 stick butter
1 1/2 cups grated Parmesan, divided
2 teaspoons pepper
4 Tablespoons parsley
Cook the noodles according to package directions.
Heat the oil in a skillet over medium heat. Add the chicken and saute until the chicken is cooked through. Add the milk and garlic, cook for 3 minutes. Add 1 cup Parmesan and simmer until the liquid is reduced to about 1 cup. Remove from heat. Stir in the cooked noodles. Sprinkle with parsley and enjoy!!
Friday, August 19, 2011
1 pound hamburger
1 teaspoon onion powder
1 each - red, yellow and green pepper, diced
2 cloves of garlic, minced
1/2 teaspoon salt
1-14.5oz can diced tomatoes, drained
1 1/2 cups instant rice
1 teaspoon Worcestershire sauce
2 cups cheddar cheese, divided
1-15oz tomato sauce
Preheat the oven to 375 degrees.
Combine the hamburger, onion powder, peppers, garlic and salt in a large skillet. Saute until the meat is cooked through and the vegetables are tender. Stir in the tomatoes, rice and Worcestershire sauce. Remove from heat and stir in 1 cup of cheese. Spread the mixture into a 9x13 pan. Top with tomato sauce and sprinkle with remaining cheese.
Bake, uncovered, for 20 minutes, or until heated through and cheese is melted and bubbly. Let stand for 5 minutes before serving.
Wednesday, August 17, 2011
1 pound peanut-butter sandwich cookie, coarsely crumbled (I used Nutter Butters)
8 Tablespoons (1 stick) butter, melted
4 cups peanut butter chips
1 1/3 light corn syrup
8 Tablespoons (1 stick) butter
2 teaspoons vanilla
2 cups mini marshmellows
2 cups dry-roasted peanuts (I used the salted kind)
2 cups crisp rice cereal (I used Rice Krispies)
Preheat the oven to 350 degrees. Spray and 9x13 pan with non-stick spray.
Crush the cookies either using a food processor or a rolling pin. Add the melted butter and mix until well combined. Press into the prepared pan. Bake for 10 minutes or until golden.
In a saucepan, combine the peanut butter chip, corn syrup, butter and vanilla. Stir until smooth, about 7 minutes. Spread 1/2 of the mixture over the crumb crust. Top with the marshmallows and return to the oven. You only want them in there until the marshmallows puff, about two minutes. If you cook them longer, the marshmallows will turn crunchy.
Toss the peanuts and rice cereal with the remaining peanut butter mixture. Stir well so everything is evenly coated. Drop, by the spoonful, over the marshmallows. Cool bars completely before cutting and serving.
Monday, August 15, 2011
The other day my hubbie and I were invited over to our friend's for dinner and games. Dinner was this salad and I have to say, it was incredible. One of the best things I have had in forever! So I had to make it at home for me and my hubs another time. The best part is, there are several components, but if served buffet style each person can add as much or as little of each part they like. Our friends used a flavored Ranch dressing, but I didn't have any when I made it. I loved it without dressing, my hubbie made due with some dressing from our fridge. When I made the rice in my rice cooker, I just added a canned of drained pinto beans with the uncooked rice as the way to cook them.
1 - 2 pound pork roast
1 cup barbeque sauce2 cups of uncooked rice and a can of drained pinto beans, cooked together
1 head of romaine lettuce, chopped
1 red pepper, chopped
2 avocados, chopped
dressing of your choice
Cook the pork roast until you can pull it apart with a fork. I put mine in the crockpot, on low, for 6 to 7 hours. Once you pull the pork apart, stir in the barbeque sauce.
Meanwhile, about 1/2 hour before the pork is done, cook the rice and beans. While they are cooking, cut the lettuce, red pepper and avocados. Place each in a separate bowl. Place the pork and the rice and beans into separate bowls when finished cooking. Assemble the salad for each individual, adding as much or as little of each food as desired. Then dig in and enjoy!! Thanks Sarah for sharing this amazing salad!