I am getting my recipes together for Christmas cookie baking! I already have the recipes for Sister's sugar cookies and my lime cookies on here. I made this bark last year and it was really, REALLY good.
Peppermint Bark
From Two Peas in a Pod blog who adapted from Use Real Butter
1 lb dark chocolate, chopped
1 lb white chocolate, chopped
A drop of peppermint oil
12 peppermint candy canes, crushed (about 1 cup)
Melt the dark chocolate and pour onto a jelly roll pan lined with aluminum foil or a silpat. Spread evenly to desired thickness. Place in refrigerator to harden. Sift peppermint candy to separate the large chunks from the peppermint sand. Melt the white chocolate. Stir in peppermint oil. Make sure it is only a drop. That stuff is strong!
When cooled, fold the peppermint sand into the white chocolate taking care not to overmix (and getting pink chocolate instead). Remove dark chocolate from the refrigerator and spread the white chocolate on top. Sprinkle the peppermint chunks evenly over the white chocolate and gently press the pieces into the layer. Refrigerate until hardened. Break the bark into pieces.
Sunday, December 5, 2010
Saturday, December 4, 2010
Tex Mex Potato Soup
Oh my.
This was really, really good. I got the recipe from tastykitchen.com by a poster called "kelly @ evilshananigans.com". I totally recommend.
Tex Mex Potato Cheese Soup
Serves 8 (or 6 if you're me)
Ingredients
•32 ounces, fluid Low Sodium Chicken Stock
•2 pounds Russet Potatoes, Peeled And Cut Into 1/2" Cubes
•3 slices Thick Cut Bacon, Chopped
•1 cup Diced Yellow Onion
•1 cup Ro*tel Tomatoes, Drained
•1 whole Jalapeno, Minced
•2 cloves Garlic, Minced
•1 teaspoon Cumin
•¼ teaspoons Coriander
•2 Tablespoons Butter
•⅓ cups All-purpose Flour
•2 cups Milk, 2% Or Higher
•1 teaspoon Kosher Salt
•½ teaspoons Fresh Ground Pepper
•6 ounces, weight Sharp Chedder Cheese, Shredded
Preparation Instructions
In a medium pot, add the chicken stock and the diced potatoes and bring to a boil over high heat. Cook for eight to ten minutes, or until the potatoes are tender. Turn off the heat but leave the potatoes in the broth to cool slightly.
In a large pot over medium heat, cook the chopped bacon until crisp. Add the onion and Ro*Tel tomatoes and cook until the onions begin to soften and become translucent. Add the jalapeno, garlic, cumin, and coriander. Cook until fragrant, about a minute.
Add the butter and allow it to melt, then add the flour. Cook for three minutes, then whisk in the milk slowly. Season with salt and pepper. Cook until the milk comes to a simmer and begins to thicken. Add the potatoes and broth and bring to a boil, stirring often.
Once thick, turn off the heat and stir in the cheddar cheese.
Serve with sour cream and green onions.
This was really, really good. I got the recipe from tastykitchen.com by a poster called "kelly @ evilshananigans.com". I totally recommend.
Tex Mex Potato Cheese Soup
Serves 8 (or 6 if you're me)
Ingredients
•32 ounces, fluid Low Sodium Chicken Stock
•2 pounds Russet Potatoes, Peeled And Cut Into 1/2" Cubes
•3 slices Thick Cut Bacon, Chopped
•1 cup Diced Yellow Onion
•1 cup Ro*tel Tomatoes, Drained
•1 whole Jalapeno, Minced
•2 cloves Garlic, Minced
•1 teaspoon Cumin
•¼ teaspoons Coriander
•2 Tablespoons Butter
•⅓ cups All-purpose Flour
•2 cups Milk, 2% Or Higher
•1 teaspoon Kosher Salt
•½ teaspoons Fresh Ground Pepper
•6 ounces, weight Sharp Chedder Cheese, Shredded
Preparation Instructions
In a medium pot, add the chicken stock and the diced potatoes and bring to a boil over high heat. Cook for eight to ten minutes, or until the potatoes are tender. Turn off the heat but leave the potatoes in the broth to cool slightly.
In a large pot over medium heat, cook the chopped bacon until crisp. Add the onion and Ro*Tel tomatoes and cook until the onions begin to soften and become translucent. Add the jalapeno, garlic, cumin, and coriander. Cook until fragrant, about a minute.
Add the butter and allow it to melt, then add the flour. Cook for three minutes, then whisk in the milk slowly. Season with salt and pepper. Cook until the milk comes to a simmer and begins to thicken. Add the potatoes and broth and bring to a boil, stirring often.
Once thick, turn off the heat and stir in the cheddar cheese.
Serve with sour cream and green onions.
Thursday, November 11, 2010
Pork Chops Marsala
Here is a Cooking Light recipe that I want to try...
Pork Chops Marsala
Give your weeknight pork chops a makeover with the comforting flavors of Marsala sauce. Save time in the kitchen by purchasing pre-minced garlic and pre-chopped mushrooms.
Yield: 4 servings (serving size: 1 pork chop and 1/2 cup sauce)
6 tablespoons all-purpose flour, divided
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
Cooking spray
1/3 cup minced shallots (about 2)
2 teaspoons bottled minced garlic
1 (8-ounce) package presliced mushrooms
2 teaspoons chopped fresh thyme
1 cup fat-free, less-sodium chicken broth
1/4 cup Marsala wine or dry sherry
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat a large nonstick skillet over medium-high heat. Place 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.
Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add remaining 2 tablespoons flour and thyme to pan, and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.
Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.
CALORIES 242 (25% from fat); FAT 6.8g (sat 2.5g,mono 2.9g,poly 0.6g); IRON 2.1mg; CHOLESTEROL 67mg; CALCIUM 44mg; CARBOHYDRATE 15.4g; SODIUM 299mg; PROTEIN 27g; FIBER 1.1g
Cooking Light, APRIL 2007
Pork Chops Marsala
Give your weeknight pork chops a makeover with the comforting flavors of Marsala sauce. Save time in the kitchen by purchasing pre-minced garlic and pre-chopped mushrooms.
Yield: 4 servings (serving size: 1 pork chop and 1/2 cup sauce)
6 tablespoons all-purpose flour, divided
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
Cooking spray
1/3 cup minced shallots (about 2)
2 teaspoons bottled minced garlic
1 (8-ounce) package presliced mushrooms
2 teaspoons chopped fresh thyme
1 cup fat-free, less-sodium chicken broth
1/4 cup Marsala wine or dry sherry
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat a large nonstick skillet over medium-high heat. Place 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.
Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add remaining 2 tablespoons flour and thyme to pan, and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.
Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.
CALORIES 242 (25% from fat); FAT 6.8g (sat 2.5g,mono 2.9g,poly 0.6g); IRON 2.1mg; CHOLESTEROL 67mg; CALCIUM 44mg; CARBOHYDRATE 15.4g; SODIUM 299mg; PROTEIN 27g; FIBER 1.1g
Cooking Light, APRIL 2007
The Marlboro Man Sandwich
This the BEST sandwich ever. The recipe is from The Pioneer Woman. One of my favorite recipes EVER. However, I don't add the final bit of butter AND I add provolone cheese. And A1 sauce. OMG.
Marlboro Man Sandwich
Ingredients
1 whole Large (or 2 Small) Onions
2 sticks Butter (I use MAYBE one stick)
2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
Lawry's Seasoned Salt (or Similar Seasoned Salt)
½ cups (approximately) Worcestershire Sauce
Tabasco Sauce, To Taste
4 whole French/deli Rolls (earthgrains Are Best!)
Preparation Instructions
Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
Slice cube steak against the grain. Season with Lawry’s.
Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.
Butter halved French rolls and brown in skillet.
To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!
Marlboro Man Sandwich
Ingredients
1 whole Large (or 2 Small) Onions
2 sticks Butter (I use MAYBE one stick)
2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
Lawry's Seasoned Salt (or Similar Seasoned Salt)
½ cups (approximately) Worcestershire Sauce
Tabasco Sauce, To Taste
4 whole French/deli Rolls (earthgrains Are Best!)
Preparation Instructions
Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
Slice cube steak against the grain. Season with Lawry’s.
Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.
Butter halved French rolls and brown in skillet.
To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!
Individual Apple Crisp
This is my own creation...not bad.
Individual Apple Crisp
1 apple, cored, peeled and chopped
1 Tbs. brown sugar
1 Tbs. flour
1 Tbs melted butter
1 tsp cinnamon
1 Tbs oats
Spray a ramakin with Pam. Add the apples (if you want at this point you can sprinkle on some cinnamon sugar and stir). Combine remaining ingredients. Sprinkle on top of apples. Bake at 350 degrees for 30 minutes.
Individual Apple Crisp
1 apple, cored, peeled and chopped
1 Tbs. brown sugar
1 Tbs. flour
1 Tbs melted butter
1 tsp cinnamon
1 Tbs oats
Spray a ramakin with Pam. Add the apples (if you want at this point you can sprinkle on some cinnamon sugar and stir). Combine remaining ingredients. Sprinkle on top of apples. Bake at 350 degrees for 30 minutes.
Wednesday, October 20, 2010
Pumpkin Turkey Chili
Okay, I saw this recipe from the Whole Foods site (which is ironic because there is NO Whole Foods in this armpit of hell). Sounds interesting...
Pumpkin Turkey Chili
Serves 6
Besides adding a sweet nutty flavor to dishes, pumpkin is a ready source of vitamin A, which boosts the nutrition content of this offbeat chili. Garnish each portion with a dollop of sour cream and chopped cilantro.
Ingredients
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
1 green bell pepper, cored, seeded and chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey
1 (14.5-ounce) can diced tomatoes, with their liquid
1 (15-ounce) can pumpkin purée
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
1 (15-ounce) can kidney beans, rinsed and drained
Method
Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.
Nutrition
Per serving (about 12oz/348g-wt.): 280 calories (110 from fat), 13g total fat, 2.5g saturated fat, 55mg cholesterol, 580mg sodium, 23g total carbohydrate (8g dietary fiber, 7g sugar), 20g protein
http://www.wholefoodsmarket.com/recipes/467
Pumpkin Turkey Chili
Serves 6
Besides adding a sweet nutty flavor to dishes, pumpkin is a ready source of vitamin A, which boosts the nutrition content of this offbeat chili. Garnish each portion with a dollop of sour cream and chopped cilantro.
Ingredients
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
1 green bell pepper, cored, seeded and chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey
1 (14.5-ounce) can diced tomatoes, with their liquid
1 (15-ounce) can pumpkin purée
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
1 (15-ounce) can kidney beans, rinsed and drained
Method
Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.
Nutrition
Per serving (about 12oz/348g-wt.): 280 calories (110 from fat), 13g total fat, 2.5g saturated fat, 55mg cholesterol, 580mg sodium, 23g total carbohydrate (8g dietary fiber, 7g sugar), 20g protein
http://www.wholefoodsmarket.com/recipes/467
Friday, October 1, 2010
Spaghetti Squash with Jalapeno Cream
Found this on the WW boards, I am intrigued...
Spaghetti Squash with Jalapeno Cream
1 spaghetti squash (about 3 lbs.)
2 cups milk
2 to 3 jalapenos, stemmed, seeded, and chopped
2 tablespoons butter, plus more for pans
3 tablespoons flour
1 teaspoon salt
1 cup shredded jack cheese
1. Preheat oven to 375�. Cut squash in half lengthwise and use a spoon or melon baller to remove seeds and surrounding fiber. Put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 40 minutes. Or poke several holes in skin of squash with a fork and microwave it on high 10 minutes. Squash should be tender when pierced with a fork; if it isn't, microwave on high in 1-minute intervals until tender. Let sit until cool.
2. Meanwhile, in a medium saucepan over medium heat, warm milk and jalape�os until bubbles form along the edge of the pan. Remove mixture from heat and let sit 15 minutes. Strain and discard jalape�os.
3. When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.
4. In a medium saucepan over medium-high heat, melt 2 tbsp. butter. Whisk in flour and salt and cook, whisking, until flour smells cooked (like piecrust), about 3 minutes. Slowly pour in jalape�o-infused milk while whisking. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes. Pour mixture over squash and stir to combine. Transfer mixture to a buttered 2-qt. baking dish. Sprinkle with jack cheese and bake until bubbling and brown on top, about 30 minutes.
Note: Nutritional analysis is per serving.
Yield: Serves 8
CALORIES 168 (53% from fat); FAT 9.9g (sat 5.7g); CHOLESTEROL 31mg; CARBOHYDRATE 14g; SODIUM 447mg; PROTEIN 6.7g; FIBER 2g
Spaghetti Squash with Jalapeno Cream
1 spaghetti squash (about 3 lbs.)
2 cups milk
2 to 3 jalapenos, stemmed, seeded, and chopped
2 tablespoons butter, plus more for pans
3 tablespoons flour
1 teaspoon salt
1 cup shredded jack cheese
1. Preheat oven to 375�. Cut squash in half lengthwise and use a spoon or melon baller to remove seeds and surrounding fiber. Put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 40 minutes. Or poke several holes in skin of squash with a fork and microwave it on high 10 minutes. Squash should be tender when pierced with a fork; if it isn't, microwave on high in 1-minute intervals until tender. Let sit until cool.
2. Meanwhile, in a medium saucepan over medium heat, warm milk and jalape�os until bubbles form along the edge of the pan. Remove mixture from heat and let sit 15 minutes. Strain and discard jalape�os.
3. When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.
4. In a medium saucepan over medium-high heat, melt 2 tbsp. butter. Whisk in flour and salt and cook, whisking, until flour smells cooked (like piecrust), about 3 minutes. Slowly pour in jalape�o-infused milk while whisking. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes. Pour mixture over squash and stir to combine. Transfer mixture to a buttered 2-qt. baking dish. Sprinkle with jack cheese and bake until bubbling and brown on top, about 30 minutes.
Note: Nutritional analysis is per serving.
Yield: Serves 8
CALORIES 168 (53% from fat); FAT 9.9g (sat 5.7g); CHOLESTEROL 31mg; CARBOHYDRATE 14g; SODIUM 447mg; PROTEIN 6.7g; FIBER 2g
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