Thursday, July 29, 2010
I scaled her recipe waaaaay back b/c I was just making enough for me and my lil' foodie:) Also, I just cooked the eggs on low heat on my stove top.
Scrambled eggs with goat cheese - Ina Garten
16 extra-large eggs
1 1/4 cups milk or half-and-half
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter, divided
6 ounces fresh goat cheese, crumbled
2 tablespoons minced fresh chives
Heat a charcoal grill with coals. Spread them out in one dense layer.
Whisk the eggs in a bowl with the milk, salt, and pepper. Heat 2 tablespoons of butter in a large saute or omelet pan over the hot grill. Add the eggs and cook them until the desired doneness, stirring constantly. Off the grill, add the goat cheese, chives, and the remaining 2 tablespoons of butter. Stir and allow the eggs to sit for 30 seconds, until the cheese begins to melt. Check for seasonings. Serve hot.
Monday, July 26, 2010
Chili's Santa Fe Wrap
Monday, July 19, 2010
Bobby Flay’s L.A. Burger
Bobby's Perfect Patty
One slice of tomato
Watercress (peppery lettuce)
2 chopped Hass avocados
1/2 diced small onion
1 minced jalapeno
juice of 1 lime
3 tablespoons chopped cilantro
salt and pepper to taste
One slice of tomato
Top with watercress (peppery lettuce)
Bobby's Perfect Patty
Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.
Thursday, July 15, 2010
1 cup Sugar
½ cup Butter or margarine
2-½ cups Flour
2 tsp. Baking soda
1 tsp. Nutmeg
½ tsp. Cinnamon
¾ cup + 1 tbsp. Buttermilk
½ cup Sugar
1 cup Walnuts (finely chopped)
½ tsp. Cinnamon
½ tsp. NutmegInstructions:
Preheat oven to 375°.
In a mixing bowl, cream the sugar and the butter together with an electric mixer. When they are thoroughly mixed, add eggs and beat one more minute.
Sift the flour into a separate bowl, together with the baking soda, nutmeg and the cinnamon.
Add the flour and the buttermilk to the first mixture, mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.
Make the nut topping: Mix all ingredients together in a small bowl.
Grease muffin tins with butter or margarine. You can also use paper baking cups. Fill each cup 3/4 full of batter.
Add a full, rounded tablespoon of nut topping on top of each muffin cup of batter. Bake immediately or the topping will sink to the bottom of the muffin.
Bake at 375° for 20-25 minutes, until golden brown. A toothpick inserted in the middle of the muffin should come out dry.
Home ovens heat differently from commercial ovens so you may need to adjust the temperature or the baking time accordingly.
Recipe yields 12 standard-size muffins, or six Mimi's-size muffins. If using the jumbo muffin pans, reduce the oven temperature by 25° and increase the baking time 5-10 minutes.
This recipe was found at http://www.mimiscafe.com/RecipesSpiceMuffins.aspx ... also a very yummy recipe from Mimis!!
¼-cup butter, (½-stick)
6 tablespoons chopped onion
¾-cup diced celery
2-½ cups water
2 cups cubed peeled red or russet potatoes, (½-inch)
2 cups frozen corn kernels, thawed
1 can creamed corn (14 oz)
2 tablespoons sugar2
1 dash of white pepper
3 tablespoons flour
3 cups half and half creamInstructions:
Melt butter in saucepan over medium heat.
Add in the flour and whisk until smooth and a roux forms (2 minutes).
Add onions and celery and saute 5 minutes until soft but not brown.
Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper. Using a wire whisk, whisk until smooth.
Cover and simmer until potatoes are barely tender, about 30 minutes.
Add half and half and simmer uncovered until soup has thickened to a creamy consistency, about 15 minutes.
Season to taste with additional salt and pepper if needed.
I found this recipe at http://www.mimiscafe.com/Recipes.aspx ... seriously SO good!!
Wednesday, July 14, 2010
1 jar(s) tomato, Alfredo, marinara, or vodka pasta sauce
9 no-boil lasagna noodles
15 ounce(s) part-skim ricotta cheese (I use cottage cheese)
6 ounce(s) baby spinach
8 ounce(s) part-skim mozzarella cheese, shredded
1/2 teaspoon(s) pepper
6 tablespoon(s) Romano or Parmesan cheese, grated
Preheat oven to 375° F. Coat the bottom of a 13x9x2-inch baking dish with cooking spray. Spread 1/2 cup sauce over bottom of dish. Top with 3 noodles. Spread with half of the ricotta. Top with half of the spinach, pressing it down into the cheese. Sprinkle with 3/4 cup mozzarella cheese and 1/4 tsp of the pepper. Drizzle with another 1/2 cup sauce. Repeat with a second layer of 3 noodles, remaining ricotta cheese and spinach, 3/4 cup mozzarella cheese, remaining 1/4 tsp of the pepper, and 1/2 cup sauce. Top with remaining 3 noodles; spread remaining sauce over noodles to cover completely. Scatter remaining mozzarella and Romano cheeses over sauce.
Cover dish tightly with foil. Bake 45 minutes, or until noodles are tender. Let lasagna stand 10 minutes before serving.
We just finished dinner - and woah baby - that was even better than I expected it to be! My 2 year old had 4 servings!! My husband was out of town all week and she very proudly told him that she made tonight's dinner all by herself - just for him. During dinner she must've said "I totally love this" about 25 times.
Wednesday, July 7, 2010
Spinach Salad with Candied Almonds
¼ c vegetable oil (I used EVOO b/c I like the flavor better)
2 T vinegar
2 T sugar
Salt and pepper to taste
1 bag baby spinach
1 c sliced celery
½ c chopped green onion
1 can Mandarin oranges
½ c Candied Almonds
Mix first 4 ingredients together (dressing) and set aside. Put spinach in large bowl, add celery and green onions – mix together. Drain juice from oranges and then pour oranges over salad. Add dressing and candied almonds – mix well.
Monday, July 5, 2010
18 oz package refrigerated sugar cookie dough
8 oz package cream cheese
8 oz frozen Cool Whip, thawed
2 c sliced fresh strawberries
2 cups blueberries
½ c sugar
1 pinch salt
1 T cornstarch
½ c orange juice
2 T lemon juice
¼ c water
Preheat oven to 350 degrees. Slice cookie dough and arrange on a greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.
In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.
For the 4th, I use strawberries and blueberries – but any fruit is good on this! I do alternating ‘rings’ of strawberries and blueberries starting on the outside rim. Spoon sauce over the top. To make sauce, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. spoon over fruit. Chill for about 2 hours, then cut into wedges and serve.
I didn't take a picture initially, and when I went in for 2nds, my 7 yr old was right on my heels. There were these 2 spears left. For 1/2 a second I thought about splitting these with him, but how can I possibly take good veg away from him - no matter how much I love asparagus!! If you've never tried asparagus on your grill - you've got to do it!
1 lb asparagus spears (washed and trimmed)
Fresh cracked black pepper
Put trimmed* asparagus on a plate or cooking sheet. Drizzle with EVOO then sprinkle with salt and pepper.
Place on the grill directly or in a grill basket. Grill until just tender and lightly charred, about 5 minutes.
*If you've never made asparagus before 'trimming' is easy. Hold the spear in front of you with your hands on each end of the spear. Bend the spear (move your hands like you are making a horseshoe shape) and the area that needs trimming should snap right off.
lime juice from 2 limes
1 Tablespoon brown sugar
3/4 teaspoon pepper
1 teaspoon kosher salt
3 cups chopped and seeded watermelon
1 jalapeno seeded and chopped
1/2 red onion diced
3 Tablespoons basil (fresh)-if using dried use 1/2 as much
1-2 teaspoons balsamic vinegar
Saturday, July 3, 2010
Anyway... my friend Valerie asked for an easy app idea and this is what I gave her - she reported back that it was the hit of the party (which is always the case with this one!)
This combo is to die for! You get the saltiness and crunch of the chip, the sweet and the spice of the Chipotle and the creaminess of the cream cheese...mmmmmm
8 oz. brick plain cream cheese
Fischer & Wieser's Roasted Raspberry Chipotle Sauce
Lay the brick o' cream cheese on a plate and smother with the Chipotle sauce. Serve with Chips or crackers.
Friday, July 2, 2010
Saturday: Grilled Brats and Broccoli Salad
JULY 4th: Attending a BBQ - bringing Fruit Pizza
Monday: Grilled Chicken and Watermelon Salsa
Tuesday: Spinach Lasagna and garlic bread
Wednesday: Ham and Pesto Pasta, Fresh Corn Salad
Thursday: Southwestern Lasagna, chips and Mary's Salsa
Friday: Date night!!
Saturday: Baked Pasta with Sausage and Ceasar Salad