Tuesday, June 29, 2010

Garlicy Mushrooms and Asparagus

We love asparagus and mushrooms in our house. So why not combine them for a yummy side dish? Both of these vegetables cook quickly so they are perfect, and healthy, for a fast meal. As they were cooking, I thought the needed just a little something more, so I added some garlic and voila! Another wonderful sidedish.

1 Tablespoon olive oil
1 bunch of asparagus, trimmed and cut into 2 inch pieces
1 container of mushrooms
2 Tablespoons garlic, minced

In a skillet, combine the olive oil and asparagus. Cook for about 3 minutes. Add the mushrooms and garlic and continue cooking until the veggies are crisp tender, about 2 minutes. Serve immediately.

Sunday, June 27, 2010

Crab Stuffed Steak

Contrary to what the title may make you think, this recipe is so easy to make! However, if you do not like to pound down your meat to make it thinner, then ask the butcher at your grocery store to put it through the tenderizer once and it will save your life! Also, where I live, canned crabmeat is not in the aisle with the other canned meats. It's in the butcher section.

6 steaks (about 5 ounces each)
1/2 cup canned crabmeat
1/4 cup sliced water chestnuts, drained and chopped
2 Tablespoons dry bread crumbs
2 Tablespoons mayonnaise
1 Tablespoon parsley
1 teaspoon Dijon mustard
6 teaspoons Worcestershire sauce, divided
2 green onions, thinly sliced
3 slices of Swiss cheese

Preheat oven to 350 degrees. Spray a cake pan with non-stick spray.

Flatten the steaks to 1/4 inch thickness (or ask your butcher to do it for you!)

In a small bowl, mix together the crab, water chestnuts, bread crumbs, mayonnaise, parsley, mustard, 2 teaspoons of the Worcestershire sauce and the green onions. Chop one cheese slice and add to the mixture.

Spread the crab mixture over the steaks, roll the steak up and secure with a toothpick. Brown each steak roll on all sides. (Don't miss this step or the meat will take a lot longer to bake.)

Place each roll seam side down in the prepared cake pan. Brush the steak rolls with the remaining Worcestershire sauce.

Bake, uncovered, for 25 minutes. Cut each remaining cheese slice into six strips. Place two cheese stripes over each steak roll. Bake for 5 - 10 minutes more, or until the meat is completely cooked through.

Friday, June 25, 2010

Danish Dessert

I was introduced to this dessert through a sweet lady, Fern. The minute I had my first bite, I just had to have the recipe. And I've been making it ever since. It's amazingly delicious and always wows guests. You can either make the cake part from an angel food cake, which is pictured above, or a regular white cake, which I actually prefer.

When using an angel food cake, you will bake it in a 9x13 pan - not an angel food cake pan. This recipe will make a 9x13 size pan and an small square pan. Do not put all the batter in a 9x13 pan or you will not be able to put the yummy cream cheese filling and strawberries on top.

An absolutely necessary item you need is called Danish Dessert. It comes in strawberry and raspberry flavors. I always buy strawberry. You will find it in the same aisle as jello in the grocery store. Here is a picture so you know what you are looking for.
1 white cake mix or angel food cake mix (I always make mine from scratch)
1 box Danish Dessert
1 box strawberries, sliced
8 oz cream cheese, softened
1 1/4 cup powdered sugar
8 oz cool whip or cream that has been whipped

Make cake mix as directed. Pour batter into a greased 9x13 pan and a greased 8x8 or 9x9 square pan. Bake according to directions and let cool completely.

Meanwhile, make the Danish Dessert as directed on the box for the pie filling. Cool completely and then stir in the sliced strawberries.

Mix the cream cheese, powdered sugar and cool whip until smooth. Spread over the cooled cake.

Then spread the strawberry mixture on top of the cream cheese filling. Refrigerate the cake until ready to serve.

Wednesday, June 23, 2010

Chicken Veggie Wrap

My hubbie loves tortillas. Burritos, enchiladas, quesadillas - you name it. But sometimes I just want something a little different so I decided to start making some wraps. I've only had them as finger food - you know, the kind with cream cheese and meat some people serve at parties. And I love throwing together the stuff I have in my fridge to make something yummy. This is perfect for lunch or a quick dinner. This recipe make 4 wraps.

4 Tablespoons salsa
4 Tablespoons ranch dressing
4 tomato tortillas (or really, you could use any kind)
2 boneless, skinless chicken breasts, cut into strips (yeah for leftovers!)
12 slices of cucumber
8 slices of tomato
6 slices Swiss cheese
2 Tablespoons butter, divided

Mix together the salsa and ranch dressing. Spread 2 Tablespoons of the mixture over each tortilla. Place the chicken, cucumber, and tomato down the center of each tortilla. Top with 1 1/2 slices of cheese. Fold the ends of the torilla in and wrap.

In a large skillet, melt 1 Tablespoon of the butter. Place two wraps, seam side down, in the skillet. Cook over medium heat for 3 -4 minutes, or until each side is lightly browned and the cheese is melty. Repeat with the remaining wraps and butter.

Monday, June 21, 2010

Lime Cupcakes with Lime Buttercream Frosting

I am addicted to making cupcakes! I always love any excuse to make these little babies. There are so many different flavors, I don't think I'll ever run out of kinds to make. I had been wanting to make lime cupcakes and these ones didn't disappoint. Although, I should have decorated the top with a lime slice so it's limeyness stood out in the picture. This recipe makes 3 dozen cupcakes. You could also make a 3 layer cake with this recipe.

3/4 cup butter, softened
1 3/4 cups sugar
2 Tablespoons lime zest (you get about 1 Tablespoon per lime)
3 large eggs
1/4 cup lime juice (you can squeeze the limes you just zested or use store bought)
3 cups flour
1 teaspoon baking soda
1 1/2 cups buttermilk

Preheat the oven to 350 degrees. Line cupcake pans with cupcake papers.

Beat the butter, sugar and lime zest until smooth and creamy. Beat in the eggs, one at a time, until each is fully incorporated. Beat in the lime juice.

Mix together the flour and baking soda. Add this mixture, alternating with the buttermilk, to the batter. Start and end with the flour mixture.

Pour the batter evenly into the prepared cupcake pans. Bake for 18 to 20 minutes or until a toothpick inserted in the middle comes out clean.

Cool completely, on wire racks, before frosting.

Lime Buttercream Frosting

1/2 cup butter, softened
1/4 cup milk or cream
2 teaspoons lime juice
4 or more cups of powdered sugar

Beat the butter until fluffy. Add the milk, lime juice and enough powdered sugar to form the consistency of frosting you like.

Saturday, June 19, 2010

Beef and Broccoli with Noodles

Beef and broccoli is one of my favorite Asian dishes. So I had to have a recipe to make it at home. You could serve this with rice, but I'm the cook in my house, and I'm a noodle girl. My biggest secret for success is don't overcook the broccoli. There is just something lacking when the broccoli has lots its crunch.

1 box of spaghetti, cooked to al dente (I used angel hair)
1 teaspoon sesame oil
1 Tablespoon oil
1 teaspoon ginger
4 cloves of garlic, minced
3 cup broccoli, chopped
1 pound flank steak, cut into strips
3 Tablespoons soy sauce
2 Tablespoons brown sugar
1 Tablespoon oyster sauce
1 Tablespoon chili paste

Cook the pasta according to package directions. Drain. Combine the cooked pasta with the sesame oil and toss to coat.

While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the ginger and garlic, cook for 30 seconds. Add the broccoli, cook for 2 minutes. Add the steak and cook for 3 - 5 minutes, or until the steak in cooked. Add the pasta, soy sauce, brown sugar, oyster sauce and chili paste. Stir together and enjoy.

Thursday, June 17, 2010

Raspberry Swirl Cheesecake

I must admit that I am not a huge fan of cheesecake. Gasp! To me it just seems thick and I usually dislike the strange toppings. But my hubbie is a huge fan and my brother recommended I make cheesecake for a family event I was bringing dessert to. So I searched and found this lovely little cheesecake cupcake from Martha Stewart. And I must admit, I love it! Makes 36.

1 1/2 cups finely ground graham crackers
3 Tablespoons butter, melted
1 1/2 cups, plus 5 Tablespoons sugar
1 container (6 oz) fresh raspberries
2 pounds cream cheese, room temperature
1 teaspoon vanilla
4 large eggs

Preheat the oven to 325 degrees. Line muffin tins with cupcake papers.

Stir together the ground graham crackers, butter and 3 Tablespoons of sugar. Press 1 Tablespoon of the crust mixture into the bottom of each cupcake tin. Bake until set, about 5 minutes. Cool.

Meanwhile, process the raspberries in a food processor until smooth. Pass the puree through a fine sieve into a small bowl, pressing with a flexible spatula to remove as much liquid as possible. Discard the solids. Whisk in 2 Tablespoons of sugar.

Beat the cream cheese until fluffy. Add the remaining 1 1/2 cup of sugar in a steady stream. Add the salt and vanilla; mix until well combined. Add the eggs, one at a time.

Spoon 3 Tablespoons of filling over each crust. Dollop 1/2 teaspoon of raspberry puree in a few dots over the filling. With a toothpick, swirl the sauce into the filling.

Place the cupcake tins on a cookie sheet and put in the oven. Then fill the cookie sheet with water. (This prevents cracking, drying out and usually stops the middle from falling in.) Bake for 22 minutes. Cool completely before serving.

Tuesday, June 15, 2010

Honey Lime Chicken Enchiladas

My husband is wonderful and will eat leftovers. We have friends where either the wife or the husband won't eat leftovers. In spite of my husband's willingness, sometimes, there are leftovers which remain in the fridge and eventually thrown away. Horrible, I know. Anyways, whenever I make these enchiladas, the leftovers are only around for a day. And that's only because my hubbie can't eat them all in one day - but he would, if he could.

2 - 2 1/2 pound chicken
2/3 cup honey
1/2 cup lime juice (4 limes)
2 teaspoons chili powder
4 cloves garlic, minced
1 jar of green salsa
10 tortillas, burrito size
1 - 2 cups of cheese (depends on how much you want on the top)

Place the chicken in the crockpot.

Mix together the honey, lime juice, chili powder, and garlic. Pour over the chicken. Cook on low for 6 - 8 hours. Shred the chicken using two forks and stir well in the crockpot.

Preheat the oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray. Evenly distribute the chicken mixture onto the 10 tortillas. Roll up and place seam side down in the prepared pan. Pour the jar of green salsa over the top. Sprinkle the cheese over the salsa. Bake for 10 - 15 minutes, or until the cheese is melted.

Sunday, June 13, 2010

Homemade Oreo Cookies

These are such fun and easy cookies. The first time I had them I remember one of my sisters was working (or perhaps volunteering) at home for senior citizens. The chef there made these one day and they were a hit. She got the recipe and our family has been making them ever since. We play around with the cake mix flavors and icing flavors - vanilla with chocolate icing, strawberry with cream cheese frosting, chocolate with mint icing - the possibilities are endless.

1 cake mix (this picture I used chocolate)
2 eggs
1/3 cup oil

Preheat the oven to 350 degrees.

Mix the three ingredients together until completely mixed. Roll the dough into balls and place on an ungreased cookie sheets.

Bake for 10 - 15 minutes. When the cookies are completely cool, ice the bottom of one cookie and then stick another cookie on to form a sandwich.

Here is my basic icing recipe:
1/4 cup butter - softened
1/4 cup milk
1 teaspoon vanilla
4 or more cups of powdered sugar

Beat the butter until smooth. Add the milk, vanilla and enough powdered sugar to form a perfect icing. If you are going to add flavoring, add it with the milk and vanilla.

Friday, June 11, 2010

Mushroom, Asparagus and Bacon Omelet

I am posting this as a breakfast recipe but must admit, we ate it for dinner. Breakfast for dinner is the best meal, ever! Omelets are such a great way to use up leftover veggies or a great reason to eat fresh veggies. This omelet is smothered in hollandaise sauce but I am not posting the recipe. It's the blender version that is popular on the web right now, but we didn't like it, at all. So I will, someday, make the fancy, whip until your arm falls off, "real" hollandaise sauce and post the recipe for you. Until then, you could put cheese on top, make hollandaise sauce from a packet or try the blender version yourself. This recipe makes four omelets.

8 bacon strips, sliced
1 pound asparagus, trimmed and cut into 1-inch pieces
3 Tablespoons water
12 eggs, lightly beaten
1 cup mozzarella cheese

In a large skillet, cook the bacon until crisp. Place on paper towels. In the bacon drippings, saute the asparagus for a couple of minutes. Add the mushrooms and saute until the veggies are crisp tender. Set aside.

Over medium-high heat, add 3/4 cup of beaten eggs to the skillet. As the eggs set, push the cooked edges toward the center so that the uncooked eggs can flow underneath and cook. When the eggs are set, sprinkle 1/4 cup of cheese, and 1/4 of the asparagus and mushrooms on one half of the eggs. Fold one side over the filling. Place on a plate and top with toppings, if desired.

Wednesday, June 9, 2010

Almond Couscous

Couscous is such a fun side dish and so extremely easy to make. If you have never tried it, you just have to. You can buy it in a few flavors or else add your own ingredients to spice it up. But either way, it's amazing. And it's as easy instant rice but much more delicious. Here is my newest idea - with almonds. Next time I'm going to do something with sundried tomatoes. Oh, and you will find couscous in the aisle with the rice.

1 1/2 cups chicken broth
1 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon cumin
1 box uncooked couscous
1/2 cup slivered almonds, toasted

Put the chicken broth, water, salt and cumin in a saucepan. Bring to a boil. Remove from heat and add the couscous. Stir, cover with a lid and let stand for 5 minutes. Fluff with a fork and stir in the almonds just before serving. See - I told you it was easy!

Monday, June 7, 2010

Berry Salad with Poppyseed Dressing

Another salad I love taking for lunch at work. I'm noticing I don't have a lot of veggie salads. I would have to say I'm much more of a fruit girl. Especially since it's summer and the fruit is much more abundant this time of year.

1 package of spinach
1 container of strawberries, sliced
1 container of blueberries
1 cup of almonds, sliced and toasted
1/3 cup of lemon juice
1/3 cup of sugar
1/2 teaspoon salt
1/2 teaspoon mustard
1 teaspoon poppyseeds
3/4 cup oil

In a large bowl, mix together the spinach, strawberries, blueberries and almonds.

In a blender, mix the lemon juice, sugar, salt, mustard and poppyseeds. Turn the blender on and slowly add the oil. Pour over the salad, toss and enjoy immediately. I usually don't use all the dressing, just so you know.

Saturday, June 5, 2010

White Chocolate Blueberry Blondies

The other day I was craving something like a brownie but was also in the mood for blueberries. Then I remembered the amazingness of blondies. Brownie-like but perfect for adding some fruit. And I was headed to a friend's house and wanted to bring a dessert no one else might possibly bring. So I whipped these lovely squares up and watched them disappear.

1/4 cup butter
3/4 cup white chocolate chips
1/2 cup sugar
1/4 cup brown sugar
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2 Tablespoons sour cream
1/2 cup white chocolate chips
1 cup fresh or frozen blueberries (I used frozen)

Preheat the oven to 350 degrees. Spray a 9x9 square pan with non-stick cooking spray.

Heat the butter and 3/4 cup white chocolate chips in a microwave safe bowl until melted and smooth. Set aside to cool slightly.

In a mixing bowl, combine the sugar, brown sugar, flour, baking powder and salt. Mix until combined. Add the eggs and sour cream, mix until combined. Pour in the 1/2 cup of white chocolate chips.

Pour into the prepared pan. Top evenly with the blueberries. Bake for 30 - 35 minutes, or until a toothpick inserted comes out clean.

Thursday, June 3, 2010

Spinach Pizza with Garlic Sauce

We love pizza around our house. We usually order it or pick up the bake it yourself kind. But the other day I was in the grocery store and saw a pizza that sounded so good. However, we don't like frozen store pizza. So I wrote down the flavor and made it myself. Yummy!

2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup milk
1/4 cup oil

1 recipe of Creamy Garlic Sauce
1 bag of spinach
2 cups of Parmesan cheese
2 cups of mozarella cheese

Mix all ingredients together and stir vigorously until mixture leaves the sides of the bowl. Gather the dough together, form into a ball, and knead 10 times, or until smooth.

Now you can either divide in half and make two round pizzas or do what I do - press the dough into a greased cookie sheet.

Spread the creamy garlic sauce over the dough. Sprinkle 1 cup of Parmesan cheese and 1 cup of mozarella cheese over the sauce.

Add all the spinach to a large skillet. Over medium-high heat, cook the spinach until it wilts. Sprinkle over the sauce and cheese. Sprinkle the remaining cheese over the top.

Bake at 425 degrees for 12 - 15 minutes, or until done.

Tuesday, June 1, 2010

Creamy Garlic Sauce

We love pizza in our house and I came across a pizza at the store that sounded mouthwatering. The ingredients were basic but what interested me most was that instead of pizza sauce, was a creamy garlic sauce. So I put my brain to work and came up with this. We had leftovers after making pizza and ate it with crackers and chips. The deliciousness continued. So not only was this great with pizza, but also as an appetizer or snack.

1/4 cup water
2 Tablespoons garlic, minced
2 teaspoons garlic powder
2 cups cream
1 Tablespoons parsley
1/4 cup water
2 Tablespoons cornstarch

Put the water, minced garlic and garlic powder in a saucepan over medium heat. Boil until the water is almost gone, about 5 minutes. Stir in the cream and parsley.

Stir together the water and cornstarch and add to the garlic mixture. Cook, stirring constantly, for abut 3 minutes or until thickened.