Fudge! What a tasty treat that can be so easily adapted to so many palates. I have been making fudge using the same quick and simple recipe for years now, but when I talk about fudge with people I usually hear comments about how difficult it is to make. Well that doesn't need to be the case when I have an easy recipe that is made in the microwave! I have done this with white, milk, and semi-sweet chocolate chips as well as peanut butter chips and it turned out great every time. I've added orange zest, coconut, nuts, crushed peppermints... even made Funfetti Cake Batter Fudge! Here's the recipe:
Ingredients:
3 cups chocolate chips
1 14oz can sweetened condensed milk
1/4 cup butter, softened or melted
1 teaspoon vanilla extract
additions as desired (see "Additions" below)
Directions:
Line an 8x8" or 9x9" pan with foil. Combine first 3 ingredients in a microwave safe bowl and stir to coat chips with butter and milk. Microwave on high for 30 seconds at a time, stirring very well between microwaving. The key to this is to heat the chocolate slowly and stir the fudge very well, say for 30 - 45 seconds, after each microwaving. It should only need to be microwaved 2 or 3 times before it's smooth and all the chips are melted. Once it's smooth stir in the vanilla extract. If you're using additions add them now. Pour fudge into your prepared pan and refrigerate until set, 3 - 4 hours. Carefully remove foil and cut into small pieces, I usually cut an 8x8" pan into 36 pieces
Additions:
For orange chocolate add 2 teaspoons fresh orange zest
For coconut add 1/2 - 3/4 cup sweetened coconut flakes (I usually combine this with nuts and add 1/2 cup each)
For walnuts add 3/4 - 1 cup chopped nuts
For peppermint add or top with 3/4 cup crushed peppermint (for a prettier look use a mesh strainer to remove the dusty part of the crushed peppermint, and press the chunks into the top of the fudge)
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Tuesday, March 3, 2015
Thursday, October 24, 2013
Family Recipe Creamed Onions
Family Recipe for Creamed Onions
Ingredients:
1 bag pearl onions
1 can evaporated milk
1/4 cup butter
1 bay leaf
1 pinch clove
1 pinch cinnamon
sugar to taste
salt
pepper
2 t corn starch (optional)
Directions:
Fill a medium size pot with water, add some salt and sugar, and bring to a boil. Toss in onions (skins and all) and boil for 4 - 6 minutes. Drain onions, rinse with cool water, and peel them.
Melt butter in medium size pot over low heat. Add sugar, spices, and evaporated milk, reserving 1 Tablespoon. Whisk constantly until sugar is dissolved. Add onions, and continue to whisk frequently over low heat. Combine reserved evaporated milk and cornstarch, mix well, and add to onions. Continue whisking frequently over low heat until dish is warmed through.
Note: I feel this dish gets better the longer it sits (either in the fridge overnight or on the back burner over low heat being whisked frequently while other dishes are prepared).
Ingredients:
1 bag pearl onions
1 can evaporated milk
1/4 cup butter
1 bay leaf
1 pinch clove
1 pinch cinnamon
sugar to taste
salt
pepper
2 t corn starch (optional)
Directions:
Fill a medium size pot with water, add some salt and sugar, and bring to a boil. Toss in onions (skins and all) and boil for 4 - 6 minutes. Drain onions, rinse with cool water, and peel them.
Melt butter in medium size pot over low heat. Add sugar, spices, and evaporated milk, reserving 1 Tablespoon. Whisk constantly until sugar is dissolved. Add onions, and continue to whisk frequently over low heat. Combine reserved evaporated milk and cornstarch, mix well, and add to onions. Continue whisking frequently over low heat until dish is warmed through.
Note: I feel this dish gets better the longer it sits (either in the fridge overnight or on the back burner over low heat being whisked frequently while other dishes are prepared).
Tuesday, October 22, 2013
Baked Potato Soup Version 2.0
Baked Potato Soup Version 2.0
Ingredients:
6 russet potatoes, peeled and chopped into large pieces
2 celery stalks, chopped
2 carrots, chopped (or enough baby carrots to approximately equal the amount of chopped celery)
1 onion, chopped
2 cloves garlic, minced
4 pieces bacon, cut into 1 inch pieces...or don't and crumble it later (more bacon is always welcome!)
4 cups chicken stock
1/2 chipotle pepper in adobo sauce, minced
1/2 cup heavy cream or half n half
1/2 cup shredded cheddar cheese (more cheese is also always welcome!)
season salt (I like Lawry's) and pepper to taste
Directions:
Fry bacon until crispy in your soup pot. Make sure you do this in batches so you don't overcrowd the bacon. Do NOT clean the pan. Pour off most of the bacon grease, but leave approximately 1 tablespoon in the pot. Add onion, carrots, celery, salt, and pepper to the pot and cook over medium high heat for a few minutes, or until the onions are translucent. Scrape the bottom of the pan as you stir the vegetables to get as much of the bacon remnants into the soup. Add garlic and chili pepper in adobo sauce and cook an additional 30 seconds to 1 minute. Add potatoes to the pot and cook another minute or two.
Add chicken stock and heat soup to a gentle boil to cook the potatoes until soft (I use a fork to pierce the potato and when the potato chunk falls apart from my fork, it's time to mash!). Using your fancy-schmancy immersion or regular blender, lightly puree the soup (feel free to leave it as chunky as you like). If you don't have a fancy blending device, whip out your potato masher and go to town! Again, chunky soup is more than fine! Once soup is the desired consistency add the cream and cheese and stir well.
Just prior to serving the soup top with a few pieces of bacon, and additional cheese if desired. Fresh parsley makes a nice bright green garnish and can be minced and added to the soup if desired.
Note: if you're making a large batch this soup keeps well in the refrigerator, just place the bacon pieces in a separate container from the soup and add to the soup during the last bit of reheating. I tend to put soup in single serving portions in mason jars, and then tape a baggie of bacon to the top of the jar.
Ingredients:
6 russet potatoes, peeled and chopped into large pieces
2 celery stalks, chopped
2 carrots, chopped (or enough baby carrots to approximately equal the amount of chopped celery)
1 onion, chopped
2 cloves garlic, minced
4 pieces bacon, cut into 1 inch pieces...or don't and crumble it later (more bacon is always welcome!)
4 cups chicken stock
1/2 chipotle pepper in adobo sauce, minced
1/2 cup heavy cream or half n half
1/2 cup shredded cheddar cheese (more cheese is also always welcome!)
season salt (I like Lawry's) and pepper to taste
Directions:
Fry bacon until crispy in your soup pot. Make sure you do this in batches so you don't overcrowd the bacon. Do NOT clean the pan. Pour off most of the bacon grease, but leave approximately 1 tablespoon in the pot. Add onion, carrots, celery, salt, and pepper to the pot and cook over medium high heat for a few minutes, or until the onions are translucent. Scrape the bottom of the pan as you stir the vegetables to get as much of the bacon remnants into the soup. Add garlic and chili pepper in adobo sauce and cook an additional 30 seconds to 1 minute. Add potatoes to the pot and cook another minute or two.
Add chicken stock and heat soup to a gentle boil to cook the potatoes until soft (I use a fork to pierce the potato and when the potato chunk falls apart from my fork, it's time to mash!). Using your fancy-schmancy immersion or regular blender, lightly puree the soup (feel free to leave it as chunky as you like). If you don't have a fancy blending device, whip out your potato masher and go to town! Again, chunky soup is more than fine! Once soup is the desired consistency add the cream and cheese and stir well.
Just prior to serving the soup top with a few pieces of bacon, and additional cheese if desired. Fresh parsley makes a nice bright green garnish and can be minced and added to the soup if desired.
Note: if you're making a large batch this soup keeps well in the refrigerator, just place the bacon pieces in a separate container from the soup and add to the soup during the last bit of reheating. I tend to put soup in single serving portions in mason jars, and then tape a baggie of bacon to the top of the jar.
Thursday, October 3, 2013
Philly Cheese Steak
Philly Cheese Steak
Ingredients:
~1lb thin eye strip steak (or whatever steak you like, thinly sliced)
1/2 medium onion, sliced
1 small bell pepper, sliced
1 garlic clove, minced
3 medium size mushrooms, sliced
1/4 cup plus wine (I used merlot, white wine would work fine too)
~1 teaspoon hotsauce (I used texas pete)
~1 tablespoon worchestershire sauce
sandwich or sub buns
mayo
lettuce
tomato
sliced cheese
butter
salt (I used Lawry's Season Salt)
pepper
Directions:
Slice steak into strips, going against the grain. Salt and pepper meat. Melt 1 tablespoon butter in saute pan. Saute steak over medium high heat for about 3 minutes on each side. Remove to a place. Add onion and bell pepper to the pan, sprinkle with season salt, and saute until vegetables are al dente (just starting to get soft). Remove pepper and onion to plate with steak. Add garlic and mushrooms and stir to coat with butter. Add additional butter if needed. Once mushrooms are coated with butter add wine to saute pan, being careful to avoid the steam. Stir and scrape any bits stuck to the bottom of the pan into the sauce and saute until wine is reduced by one third. Add a few shakes of hot sauce and worchestershire to taste. Add steak, pepper, and onion to the pan and stir into the sauce. Add more wine if sauce is too thin.
Butter buns and place face down on a pan over medium high heat. Toast until buns are brown around the edges. Remove buns from the pan and top bottom of bun with meat and veggie mixture and cheese. Place bun under broiler until cheese is melted. On top of bun spread with mayo, and add lettuce, and tomato!
Ingredients:
~1lb thin eye strip steak (or whatever steak you like, thinly sliced)
1/2 medium onion, sliced
1 small bell pepper, sliced
1 garlic clove, minced
3 medium size mushrooms, sliced
1/4 cup plus wine (I used merlot, white wine would work fine too)
~1 teaspoon hotsauce (I used texas pete)
~1 tablespoon worchestershire sauce
sandwich or sub buns
mayo
lettuce
tomato
sliced cheese
butter
salt (I used Lawry's Season Salt)
pepper
Directions:
Slice steak into strips, going against the grain. Salt and pepper meat. Melt 1 tablespoon butter in saute pan. Saute steak over medium high heat for about 3 minutes on each side. Remove to a place. Add onion and bell pepper to the pan, sprinkle with season salt, and saute until vegetables are al dente (just starting to get soft). Remove pepper and onion to plate with steak. Add garlic and mushrooms and stir to coat with butter. Add additional butter if needed. Once mushrooms are coated with butter add wine to saute pan, being careful to avoid the steam. Stir and scrape any bits stuck to the bottom of the pan into the sauce and saute until wine is reduced by one third. Add a few shakes of hot sauce and worchestershire to taste. Add steak, pepper, and onion to the pan and stir into the sauce. Add more wine if sauce is too thin.
Butter buns and place face down on a pan over medium high heat. Toast until buns are brown around the edges. Remove buns from the pan and top bottom of bun with meat and veggie mixture and cheese. Place bun under broiler until cheese is melted. On top of bun spread with mayo, and add lettuce, and tomato!
Lemon Blueberry Rice Pudding
Lemon Blueberry Rice Pudding
Ingredients:
1 cup arborio rice
5 cups milk
zest/peel of 1 large lemon
1/2 cup dried blueberries
1/3 cup sugar
1 teaspoon vanilla extract
Directions:
Combine rice, milk, lemon peel, dried blueberries, and vanilla extract in a saucepan over low heat. Simmer for 10 minutes, add sugar, and simmer until most of the liquid has been absorbed and the rice is soft.
Note: DO NOT increase heat above simmer or your milk will separate and appear curdled.
Ingredients:
1 cup arborio rice
5 cups milk
zest/peel of 1 large lemon
1/2 cup dried blueberries
1/3 cup sugar
1 teaspoon vanilla extract
Directions:
Combine rice, milk, lemon peel, dried blueberries, and vanilla extract in a saucepan over low heat. Simmer for 10 minutes, add sugar, and simmer until most of the liquid has been absorbed and the rice is soft.
Note: DO NOT increase heat above simmer or your milk will separate and appear curdled.
Tuesday, October 1, 2013
Baked Potato Soup
Baked Potato Soup
Ingredients:
6 russet potatoes, chopped into large pieces
2 celery stalks, chopped
2 carrots, chopped
1 onion, chopped
2 cloves garlic, minced
4 pieces bacon, cut into 1 inch pieces
4 cups milk
bouillon
1/2 chipotle pepper in adobo sauce, minced
1/2 cup shredded cheddar cheese
salt
pepper
Directions:
Place potatoes in large pot, cover with water, add a half teaspoon salt, and boil until soft. Drain and set aside.
Fry bacon until crispy in your soup pot. Make sure you do this in batches so you don't overcrowd the bacon. Do NOT clean the pan. Pour off most of the bacon grease, but leave approximately 1 tablespoon in the pot. Add onion, carrots, celery, salt, and pepper to the pot and cook over medium high heat for a few minutes, or until the onions are translucent. Scrape the bottom of the pan as you stir the vegetables to get as much of the bacon remnants into the soup. Add garlic and chili pepper in adobo sauce and cook an additional 30 seconds to 1 minute. Add potatoes to the pot and cook another minute or two.
Turn heat to medium-low and add milk and bouillon. Stir well to combine. Using a blender (immersion or regular - or if you don't have something for that use a potato masher) puree half to two thirds of the soup and return to the pot. Add cheddar cheese and stir until cheese is melted.
Just prior to serving the soup top with a few pieces of bacon, and additional cheese if desired. Fresh parsley makes a nice bright green garnish and can be minced and added to the soup if desired.
Note: if you're making a large batch this soup keeps well in the refrigerator, just place the bacon pieces in a separate container from the soup and add to the soup during the last bit of reheating. I tend to put soup in single serving portions in mason jars, and then tape a baggie of bacon to the top of the jar.
Ingredients:
6 russet potatoes, chopped into large pieces
2 celery stalks, chopped
2 carrots, chopped
1 onion, chopped
2 cloves garlic, minced
4 pieces bacon, cut into 1 inch pieces
4 cups milk
bouillon
1/2 chipotle pepper in adobo sauce, minced
1/2 cup shredded cheddar cheese
salt
pepper
Directions:
Place potatoes in large pot, cover with water, add a half teaspoon salt, and boil until soft. Drain and set aside.
Fry bacon until crispy in your soup pot. Make sure you do this in batches so you don't overcrowd the bacon. Do NOT clean the pan. Pour off most of the bacon grease, but leave approximately 1 tablespoon in the pot. Add onion, carrots, celery, salt, and pepper to the pot and cook over medium high heat for a few minutes, or until the onions are translucent. Scrape the bottom of the pan as you stir the vegetables to get as much of the bacon remnants into the soup. Add garlic and chili pepper in adobo sauce and cook an additional 30 seconds to 1 minute. Add potatoes to the pot and cook another minute or two.
Turn heat to medium-low and add milk and bouillon. Stir well to combine. Using a blender (immersion or regular - or if you don't have something for that use a potato masher) puree half to two thirds of the soup and return to the pot. Add cheddar cheese and stir until cheese is melted.
Just prior to serving the soup top with a few pieces of bacon, and additional cheese if desired. Fresh parsley makes a nice bright green garnish and can be minced and added to the soup if desired.
Note: if you're making a large batch this soup keeps well in the refrigerator, just place the bacon pieces in a separate container from the soup and add to the soup during the last bit of reheating. I tend to put soup in single serving portions in mason jars, and then tape a baggie of bacon to the top of the jar.
Monday, July 29, 2013
French Onion Chicken
French Onion Chicken
Ingredients:
1 large yellow onion, thinly sliced in half or quarter moons
1 tablespoon butter
salt
pepper
1/4 cup chicken broth or stock (I make my own crock-pot stock)
1 chicken breast, cooked and roughly chopped
1/4 cup Gruyere cheese, shredded
Directions:
Preheat oven to 350F
Heat butter over medium heat in cast iron skillet. Add onion, salt and pepper. Stir to combine. Cook over medium heat for 10 minutes, stirring occasionally. Decrease heat to medium-low and cook for another 20 minutes, stirring occasionally. Decrease heat once more, this time to low, and cook an additional 10 minutes. Add 1/4 cup chicken broth, being sure to scrape up any tasty bits the onions stuck to the pan. Add chicken and stir to combine. Top with Gruyere cheese and bake for 5 - 10 minutes or until cheese is melted and chicken is warmed through.
Ingredients:
1 large yellow onion, thinly sliced in half or quarter moons
1 tablespoon butter
salt
pepper
1/4 cup chicken broth or stock (I make my own crock-pot stock)
1 chicken breast, cooked and roughly chopped
1/4 cup Gruyere cheese, shredded
Directions:
Preheat oven to 350F
Heat butter over medium heat in cast iron skillet. Add onion, salt and pepper. Stir to combine. Cook over medium heat for 10 minutes, stirring occasionally. Decrease heat to medium-low and cook for another 20 minutes, stirring occasionally. Decrease heat once more, this time to low, and cook an additional 10 minutes. Add 1/4 cup chicken broth, being sure to scrape up any tasty bits the onions stuck to the pan. Add chicken and stir to combine. Top with Gruyere cheese and bake for 5 - 10 minutes or until cheese is melted and chicken is warmed through.
Wednesday, May 29, 2013
BBQ/Buffalo/Taco Chicken
BBQ/Buffalo/Taco Chicken
Ingredients:
1 cup rotisserie or leftover cooked chicken, chopped or torn into chunks
1 tablespoon butter
1/4 onion, minced
1/4 cup chicken stock or broth
BBQ - 1/3 - 1/2 cup BBQ sauce
Buffalo - 2 tablespoons (or more) Buffalo sauce depending on your flavor preference
Taco - 2 teaspoons taco seasonings and 1/4 cup tablespoons taco sauce
Directions:
Heat a small saute pan over medium-high heat, melt butter, and add onion. (Note: if you are making taco chicken add the taco seasoning now) Saute onion for 2 - 3 minutes or until translucent, add chicken and stir to coat evenly with butter. Turn heat down to simmer and add the broth or stock, taking caution to avoid the steam. Simmer for 5 - 10 minutes, or until most of the broth has evaporated and the chicken is falling apart into shreds. Add more broth and/or use forks to shred the chicken as needed to achieve the desired consistency. Add BBQ or Buffalo or Taco Sauce and stir to combine.
Note: this is great for many things including Chicken Pizza, Chicken Sandwiches/Wraps, Chicken Mac n' Cheese, and of course Tacos, Burritos, Quesadillas, Enchiladas (though I would use enchilada sauce instead of taco sauce)... just use your imagination!
Ingredients:
1 cup rotisserie or leftover cooked chicken, chopped or torn into chunks
1 tablespoon butter
1/4 onion, minced
1/4 cup chicken stock or broth
BBQ - 1/3 - 1/2 cup BBQ sauce
Buffalo - 2 tablespoons (or more) Buffalo sauce depending on your flavor preference
Taco - 2 teaspoons taco seasonings and 1/4 cup tablespoons taco sauce
Directions:
Heat a small saute pan over medium-high heat, melt butter, and add onion. (Note: if you are making taco chicken add the taco seasoning now) Saute onion for 2 - 3 minutes or until translucent, add chicken and stir to coat evenly with butter. Turn heat down to simmer and add the broth or stock, taking caution to avoid the steam. Simmer for 5 - 10 minutes, or until most of the broth has evaporated and the chicken is falling apart into shreds. Add more broth and/or use forks to shred the chicken as needed to achieve the desired consistency. Add BBQ or Buffalo or Taco Sauce and stir to combine.
Note: this is great for many things including Chicken Pizza, Chicken Sandwiches/Wraps, Chicken Mac n' Cheese, and of course Tacos, Burritos, Quesadillas, Enchiladas (though I would use enchilada sauce instead of taco sauce)... just use your imagination!
Monday, October 15, 2012
Chicken Fajitas with Avocado Corn Salad
Prep time: 20 minutes | Cook time: 30 minutes | Servings: 4 - 6
Ingredients:
2 marinated boneless skinless chicken thighs (I purchase these pre-done at my grocery store, but you could easily prepare your own marinade or purchase a bottled marinade and do this step yourself the night before you make this meal)
1 large onion, 1/3 cup chopped and the remainder sliced
1 bell pepper (I used green), in 1/4 inch slices
1 teaspoon taco seasoning
oz sharp cheddar
fajita size flour tortillas
1 oz can pinto beans
1/4 jalapeno, minced OR 1/2 can mild green chilis (depending on your spiciness preference)
1 package saffron rice (I used Mahatma), cooked according to package directions
1 ear of corn, grilled
1 avocado, chopped
2 small or 1 large garden tomato, chopped (fresh good tomatoes are key here - visit your farmer's market!)
2 tablespoons red onion, minced
1 tablespoon cilantro, roughly chopped
1 1/2 tablespoons sour cream
1 tablespoon mayonaise
1/2 teaspoon salt
pepper
Directions:
Preheat your outdoor grill to medium high heat. Place marinated chicken thighs on grill to receive medium high indirect heat. Grill, turning a few times, until internal temperature reads 175F. While the chicken is cooking place corn ears over direct heat and grill, turning occasionally, about 10 minutes or until husks are charred. Let corn rest 5 minutes, and then shuck corn and set aside to cool.
Melt a scant tablespoon butter in a sauce pan, and saute chopped onion for 3 - 5 minutes. Add jalapeno and saute about 30 seconds. Add pinto beans (including the juice) and stir well. Cook for 5 minutes or until warm and bubbling. Mash beans with a potato masher or fork.
In a saute pan melt 1 tablespoon butter over medium high heat. Add sliced onion, taco seasoning, and saute for 3 - 5 minutes. Add bell pepper, and stir well. Saute another 2 - 3 minutes, or until bottom of peppers begins to brown. Stir well, trying to flip most of the pepper pieces over, and brown the other side for an additional 2 minutes.
With a sharp knife and over a large bowl with high sides slice corn kernels off grilled corn. Turn the knife around and scrape the dull side down the corn cob to remove the pulpy creamy goodness hidden within. Add avocado, tomato, red onion, cilantro, sour cream, and mayonnaise to corn, and stir well to combine. Sprinkle with salt and pepper
Assemble fajitas with refried beans, grilled chicken, Avocado Corn Salad, and cheddar. Serve with Mexican rice.
Ingredients:
2 marinated boneless skinless chicken thighs (I purchase these pre-done at my grocery store, but you could easily prepare your own marinade or purchase a bottled marinade and do this step yourself the night before you make this meal)
1 large onion, 1/3 cup chopped and the remainder sliced
1 bell pepper (I used green), in 1/4 inch slices
1 teaspoon taco seasoning
oz sharp cheddar
fajita size flour tortillas
1 oz can pinto beans
1/4 jalapeno, minced OR 1/2 can mild green chilis (depending on your spiciness preference)
1 package saffron rice (I used Mahatma), cooked according to package directions
1 ear of corn, grilled
1 avocado, chopped
2 small or 1 large garden tomato, chopped (fresh good tomatoes are key here - visit your farmer's market!)
2 tablespoons red onion, minced
1 tablespoon cilantro, roughly chopped
1 1/2 tablespoons sour cream
1 tablespoon mayonaise
1/2 teaspoon salt
pepper
Directions:
Preheat your outdoor grill to medium high heat. Place marinated chicken thighs on grill to receive medium high indirect heat. Grill, turning a few times, until internal temperature reads 175F. While the chicken is cooking place corn ears over direct heat and grill, turning occasionally, about 10 minutes or until husks are charred. Let corn rest 5 minutes, and then shuck corn and set aside to cool.
Melt a scant tablespoon butter in a sauce pan, and saute chopped onion for 3 - 5 minutes. Add jalapeno and saute about 30 seconds. Add pinto beans (including the juice) and stir well. Cook for 5 minutes or until warm and bubbling. Mash beans with a potato masher or fork.
In a saute pan melt 1 tablespoon butter over medium high heat. Add sliced onion, taco seasoning, and saute for 3 - 5 minutes. Add bell pepper, and stir well. Saute another 2 - 3 minutes, or until bottom of peppers begins to brown. Stir well, trying to flip most of the pepper pieces over, and brown the other side for an additional 2 minutes.
With a sharp knife and over a large bowl with high sides slice corn kernels off grilled corn. Turn the knife around and scrape the dull side down the corn cob to remove the pulpy creamy goodness hidden within. Add avocado, tomato, red onion, cilantro, sour cream, and mayonnaise to corn, and stir well to combine. Sprinkle with salt and pepper
Assemble fajitas with refried beans, grilled chicken, Avocado Corn Salad, and cheddar. Serve with Mexican rice.
BBQ Chicken Sandwiches
Prep time: 10 - 15 minutes | Cook time: 8 - 10 minutes | Servings: 2
Ingredients:
1 - 1 1/2 cups Shredded Rotisserie or Leftover Roast Chicken
2 tablespoons bbq sauce of choice
1 tablespoon minced onion
Sharp Cheddar, sliced
Lettuce or slaw
Kaiser Rolls or Hamburger Buns or Tortillas
Directions:
Combine chicken, bbq sauce, and onion in a medium size bowl and microwave until warm, or combine in a saucepan and warm over low-medium heat.
Pile chicken onto bun, and top with cheddar and lettuce or slaw.
If using tortillas spread chicken into the center of the tortilla making a horizontal line, top with cheddar & lettuce or slaw. Fold in both sides, fold the bottom up, and then roll the tortilla closed.
Ingredients:
1 - 1 1/2 cups Shredded Rotisserie or Leftover Roast Chicken
2 tablespoons bbq sauce of choice
1 tablespoon minced onion
Sharp Cheddar, sliced
Lettuce or slaw
Kaiser Rolls or Hamburger Buns or Tortillas
Directions:
Combine chicken, bbq sauce, and onion in a medium size bowl and microwave until warm, or combine in a saucepan and warm over low-medium heat.
Pile chicken onto bun, and top with cheddar and lettuce or slaw.
If using tortillas spread chicken into the center of the tortilla making a horizontal line, top with cheddar & lettuce or slaw. Fold in both sides, fold the bottom up, and then roll the tortilla closed.
Wednesday, September 26, 2012
Easy Parmesan Garlic Biscuits
Prep time: 10 minutes | Cook time: 8 - 10 minutes | Servings: 8
Ingredients:
1 cup Bisquick
1/3 cup milk
1/3 cup finely shredded Parmesan
1 T butter, plus more for serving
1/4t roasted garlic powder (more or less depending on your preference)
Directions:
Preheat oven to 450F.
Combine 1 cup Bisquick with 1/3 cup milk and mix well. Add Parmesan and stir to combine. Roll dough into ping pong sized balls, flatten between your palms, and place on a foil lined cookie sheet. Mix 1T butter with garlic powder (I recommend Archer Farms Roasted Garlic Powder) and spread on top of biscuits. Bake in the oven for 8 - 10 minutes, or until golden brown.
Note: If you buy Parmesan that's "shredded" you'll want to add it to a food processor, blender, or coffee grinder for about 15 - 30 seconds. If you don't have any of those a knife works fine too!
Ingredients:
1 cup Bisquick
1/3 cup milk
1/3 cup finely shredded Parmesan
1 T butter, plus more for serving
1/4t roasted garlic powder (more or less depending on your preference)
Directions:
Preheat oven to 450F.
Combine 1 cup Bisquick with 1/3 cup milk and mix well. Add Parmesan and stir to combine. Roll dough into ping pong sized balls, flatten between your palms, and place on a foil lined cookie sheet. Mix 1T butter with garlic powder (I recommend Archer Farms Roasted Garlic Powder) and spread on top of biscuits. Bake in the oven for 8 - 10 minutes, or until golden brown.
Note: If you buy Parmesan that's "shredded" you'll want to add it to a food processor, blender, or coffee grinder for about 15 - 30 seconds. If you don't have any of those a knife works fine too!
Tuesday, September 25, 2012
Link: Awesome General Tso's Chicken Recipe!
Check out this recipe for General Tso's Chicken by Mama's Kitchen over on Food.com. The sauce cooks up just like what you would get from a restaurant. After my first meal with it I immediately wanted to try different variations (add sriracha? ginger? sub ponzu for some of the soy sauce?). There's so many options to make this sauce exactly what you want it to be. Oh, and I would saute a little chopped bell pepper and onion into the meal for some veggies (and color!).
Meatballs Eggplant Parmesan
Prep time: 1 hour | Cook time: 30 minutes | Servings: 4 - 6
Ingredients:
1 cup flour
1 cup beer
1 medium or 2 small eggplant
1/2 lb. pasta of your choice
1 package Al Fresco Tomato Basil Meatballs (or your choice)
1/2 jar Classico Roasted Garlic Tomato Sauce (or your choice)
1 small onion, minced
2 cloves garlic, minced
2T red wine (optional)
olive oil
canola oil
salt
pepper
Directions:
Combine 1 cup flour with 1 cup beer and whisk until smooth. Set aside for 1 hour.
Place eggplant slices into a colander nestled over a bowl, and salt well. (Don't worry, you'll rinse this salt off later) Let sit for 30 minutes, then rinse your eggplant and set aside.
Heat 1/2T olive oil in a sauce pan over medium heat, and add meatballs. Mix to coat with oil, and fry a few minutes stirring often.
Fill a large pot with water, add salt and oil and bring to a boil. Add pasta and cook according to package instructions. Drain well, combine with 2t olive oil and set aside.
When meatballs are browned, remove to a plate and set aside. Add 2t olive oil and onion, and saute a few minutes. When onions become translucent add garlic, stir to combine, and saute another minute. Add wine Reduce heat to simmer and add tomato sauce, being careful to avoid splatter. Return meatballs to the pan and mix to coat. Simmer.
Fill a large pot with 1.5 - 2" oil (I use canola) and heat over medium high. Dredge eggplant in 1/2 cup flour mixed with salt and pepper. Coat eggplant with batter and, when the oil is hot, add a few pieces being careful not to crowd them. Fry until golden brown, flipping once half way through cooking.
Place pasta on plate, top with meatballs and sauce, and top that with a few slices of eggplant.
Note: To complete the meal serve with my parmesan garlic biscuits or garlic bread of your very own, and a fresh green salad (Caesar salad would be fantastic).
Inspiration for beer battered eggplant came from Maple Spice, check 'em out!
Ingredients:
1 cup flour
1 cup beer
1 medium or 2 small eggplant
1/2 lb. pasta of your choice
1 package Al Fresco Tomato Basil Meatballs (or your choice)
1/2 jar Classico Roasted Garlic Tomato Sauce (or your choice)
1 small onion, minced
2 cloves garlic, minced
2T red wine (optional)
olive oil
canola oil
salt
pepper
Directions:
Combine 1 cup flour with 1 cup beer and whisk until smooth. Set aside for 1 hour.
Place eggplant slices into a colander nestled over a bowl, and salt well. (Don't worry, you'll rinse this salt off later) Let sit for 30 minutes, then rinse your eggplant and set aside.
Heat 1/2T olive oil in a sauce pan over medium heat, and add meatballs. Mix to coat with oil, and fry a few minutes stirring often.
Fill a large pot with water, add salt and oil and bring to a boil. Add pasta and cook according to package instructions. Drain well, combine with 2t olive oil and set aside.
When meatballs are browned, remove to a plate and set aside. Add 2t olive oil and onion, and saute a few minutes. When onions become translucent add garlic, stir to combine, and saute another minute. Add wine Reduce heat to simmer and add tomato sauce, being careful to avoid splatter. Return meatballs to the pan and mix to coat. Simmer.
Fill a large pot with 1.5 - 2" oil (I use canola) and heat over medium high. Dredge eggplant in 1/2 cup flour mixed with salt and pepper. Coat eggplant with batter and, when the oil is hot, add a few pieces being careful not to crowd them. Fry until golden brown, flipping once half way through cooking.
Place pasta on plate, top with meatballs and sauce, and top that with a few slices of eggplant.
Note: To complete the meal serve with my parmesan garlic biscuits or garlic bread of your very own, and a fresh green salad (Caesar salad would be fantastic).
Inspiration for beer battered eggplant came from Maple Spice, check 'em out!
Chicken Mushroom Mac
Prep time: 20 to 45 minutes | Cook time: 30 minutes to 1 hour | Servings: 4 - 6
Ingredients:
1/4 - 1/3 lb pasta, cooked & drained (leftover pasta works great for this!)
8oz sharp cheddar
1/2 cup ricotta
1/2 cup milk
1/2 teaspoon dried mustard
1/4 teaspoon season salt
1/8 teaspoon pepper
dash cayenne pepper
2 tablespoons butter
1/2 medium onion, diced
4 medium button mushrooms, sliced
1 cooked chicken breast, chopped into bite size pieces (I deboned a leftover roast chicken breast, and reserved the bones for stock)
Directions:
Preheat oven to 375F. Grease a medium sized casserole dish.
Melt 1 tablespoon butter over medium high heat. Saute onion until translucent. Add mushrooms and saute for 5 minutes, or until starting to brown, stirring frequently.
While the mushrooms saute combine ricotta, dried mustard, season salt, pepper, and cayenne in a small bowl. Add milk and stir well.
Reserve 1/4 - 1/3 cup grated cheddar. Combine the rest of the grated cheddar, ricotta mixture, cooked pasta, mushroom mixture, and chicken. Pour into greased casserole dish and gently press down. Cover with foil and bake for 20 minutes.
Remove foil and mix well (be sure to stir this gently, as it will be hot!). Top with reserved grated cheddar, and bake uncovered for an additional 15 minutes.
Note: Prep and cook times vary depending on whether you have prepared chicken and pasta on hand. I would recommend this recipe for a weeknight when you've already got leftover cooked chicken in the oven and just want to snaz it up for a fast dinner. Cooking the pasta the day of is easy to do, just set the pot on to boil before you begin to heat the butter for the onions.
If you are cooking your chicken the day of several methods work. Poached chicken would probably be the best, roast chicken is a favorite of mine, and even a sauteed boneless breast would work great in this recipe!
Inspiration recipe found over at Smitten Kitchen, under Easiest Baked Mac-and-Cheese
Ingredients:
1/4 - 1/3 lb pasta, cooked & drained (leftover pasta works great for this!)
8oz sharp cheddar
1/2 cup ricotta
1/2 cup milk
1/2 teaspoon dried mustard
1/4 teaspoon season salt
1/8 teaspoon pepper
dash cayenne pepper
2 tablespoons butter
1/2 medium onion, diced
4 medium button mushrooms, sliced
1 cooked chicken breast, chopped into bite size pieces (I deboned a leftover roast chicken breast, and reserved the bones for stock)
Directions:
Preheat oven to 375F. Grease a medium sized casserole dish.
Melt 1 tablespoon butter over medium high heat. Saute onion until translucent. Add mushrooms and saute for 5 minutes, or until starting to brown, stirring frequently.
While the mushrooms saute combine ricotta, dried mustard, season salt, pepper, and cayenne in a small bowl. Add milk and stir well.
Reserve 1/4 - 1/3 cup grated cheddar. Combine the rest of the grated cheddar, ricotta mixture, cooked pasta, mushroom mixture, and chicken. Pour into greased casserole dish and gently press down. Cover with foil and bake for 20 minutes.
Remove foil and mix well (be sure to stir this gently, as it will be hot!). Top with reserved grated cheddar, and bake uncovered for an additional 15 minutes.
Note: Prep and cook times vary depending on whether you have prepared chicken and pasta on hand. I would recommend this recipe for a weeknight when you've already got leftover cooked chicken in the oven and just want to snaz it up for a fast dinner. Cooking the pasta the day of is easy to do, just set the pot on to boil before you begin to heat the butter for the onions.
If you are cooking your chicken the day of several methods work. Poached chicken would probably be the best, roast chicken is a favorite of mine, and even a sauteed boneless breast would work great in this recipe!
Inspiration recipe found over at Smitten Kitchen, under Easiest Baked Mac-and-Cheese
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