Monday, December 15, 2008

Day 4: Chocolate-Espresso Snowcaps

These were a little bit of a pain to make, but so worth it.

Chocolate-Espresso Snowcaps
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder

4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter
2/3 cup packed light-brown sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoon milk
Confectioners' sugar, for coating
In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings. Place on prepared baking sheets, 2 inches apart.
Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

Sunday, December 14, 2008

Day 3: Nutella Cookies

Nutella Cookies

1 1/3 cup all-purpose flour
2 tbsp unsweetened cocoa
1/2 tsp ground cinnamon
1/4 tsp baking powder
1/4 tsp baking soda
pinch of salt
7 tbsp unsalted butter, at room temp.
2/3 cup granulated sugar

1/3 cup light brown sugar
2/3 cup Nutella (chocolate hazelnut spread)
1/2 tsp vanilla extract
1 large egg
1/2 cup semisweet chocolate chips
1/2 cup toasted & skinned hazelnuts, coarsely chopped

Preheat oven to 350F.
Sift together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside dry ingredients.
Cream together butter, granulated sugar and brown sugar until light and fluffy. Mix in Nutella and vanilla extract. Mix in egg.
Add flour mixture and mix until just incorporated. Add chocolate chips and hazelnuts.
Drop tablespoons of dough 2 inches apart onto parchment lined baking sheets. Bake for about 11 minutes until the edges look set. Cool on baking sheet for 5 minutes then carefully remove to cooling racks.

Saturday, December 13, 2008

Day 2: Peppermint Bark

Peppermint Bark

Crushed candy canes, to yield 1 cup
2 pounds chocolate-Whatever kind you like.
Peppermint flavorings, optional (i did not do this step)

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

Friday, December 12, 2008

Day 1: Thumbprint Kiss Cookies

Hershey's Kiss Cookies
1/4 c  Brown sugar, packed
1/4 c Margarine; softened
1/4 c Shortening
1 Egg; separated
1/2 ts Vanilla
1 c All-purpose flour
1/4 ts Salt
3/4 c Finely chopped nuts
3 Hershey's kisses

Heat oven to 350 degrees.
Mix brown sugar, shortening,
margarine, egg
yolk, and vanilla. Mix in flour and salt untl dough holds together. Shape
dough into 1 inch balls. Beat egg whites lightly. Dip each ball into egg
white; roll in nuts. Place about 1 inch apart on ungreased cookie sheet.
Press thumb deeply in center of each.
Bake until light brown, about 8 to 9 minutes. Immediately remove from
cookie sheet. Place a Hershey Kiss in the center of each cookie.
Kiss will melt slightly from warmth of cookie. Let them
cool thoroughly and the Kiss harden again before storing. Makes
about 3 dozen cookies.If you prefer, you can make
peanut butter cookies instead with the thumbprint and Hershey Kiss.

Thursday, December 11, 2008

Tomorrow starts the baking spree!

I have decided to make a different cookies for the next 12 days, which brings me to Christmas Eve.

Stay tuned for new recipes!

Wednesday, July 9, 2008

I am a horrible blogger.

I've been MIA for a while now, because my life has been consumed with ELD, but i wanted to post some of the recipes that i have tried recently that were all a hit in my home. Hope they will be in yours as well. I will be back on at least a weekly basis, i swear!

Orange Chocolate Chip Muffins
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1/2 cup orange juice
2 tablespoons grated orange peel
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 (1 ounce) squares bittersweet chocolate

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, orange juice and peel. Combine the flour, baking powder, baking soda and grated chocolate; stir into creamed mixture just until moistened. Fill paper-lined muffin cusp three-fourths full.
Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Angel Hair Pasta with Peppers and Chicken

1 teaspoon olive oil
1 tablespoon minced garlic
1 large red bell pepper, julienned
3/4 (8 ounce) can sliced water chestnuts
1 cup sugar snap pea pods
6 thick slices smoked deli chicken
1 tablespoon onion powder
1/4 teaspoon ground black pepper
1 pinch salt
1 cup chicken broth
2 (8 ounce) packages angel hair pasta

In a large skillet, heat olive oil to medium high heat. Add the garlic, bell pepper, water chestnuts and pea pods. Reduce heat to medium low and cover. Cook for 5 minutes.
Cut chicken into strips, approximately 1/4 inch wide. Add the chicken, onion powder, ground black pepper and salt to the skillet. Cover and cook for 5 more minutes.
In a separate small saucepan, heat the chicken broth to a near boil. Pour the hot broth into the vegetable/chicken skillet. Toss and serve mixture over cooked angel hair pasta immediately.

Stuffed Strawberries

1 pint fresh strawberries
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar, or to taste
2 tablespoons orange flavored liqueur, or to taste

Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.
Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.

Baked Teriyaki Chicken

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Friday, March 28, 2008

Stuffed Tomato Basil Chicken

This was a major hit in the house last night.

Stuffed Tomato Basil Chicken

4 (6 ounce) boneless, skinless chicken breasts
1/2 (12 ounce) bottle garlic and herb marinade
16 fresh basil leaves
1 large tomato, thinly sliced
4 slices provolone cheese
12 slices bacon
1/4 cup freshly grated Parmesan

1. Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes. (i did it overnight for more of a punch of flavor)

2. Preheat oven to 500 degrees F (260 degrees C).

3. Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast. (I put the bacon INSIDE instead for a fun surprise)

4. Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.

I never thought about cooking chicken at 500 degrees, but it cooked fast, and was super moist, and did not burn.

I also used Ziploc Zip n Steam bags

for baby carrots last night and they are my new favorite thing! I am going to try to make a dinner in them sometime.

Thursday, March 27, 2008

Fallen off the wagon

But i will be back! tomorrow actually!
i swear.

Friday, February 29, 2008

Carnival Street Food

I decided to do something, totally disgusting for ourselves last night, but i don't care, it was delish!

Baked French Fries

1 large baking potato
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1. Preheat oven to 425 degrees F (230 degrees C).
2. Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
3. Bake for 20 minutes in preheated oven turn and bake another 15-20 minutes.

Pepper Steak Subs

1 package of Steak-ums
1 green pepper-chopped
1 onion-chopped
crushed red pepper
chilli powder
Sliced Cheese
Sub rolls
This recipe is make it to your taste.
1. Brown steak-ums. when almost done, add salt, pepper, crushed red pepper, and chilli powder to taste. mix well on low heat.
2. drain the steak-ums and place back on to med. heat. Add peppers and onions. Cook until done.
3. place sliced cheese on top and let melt. Serve in fresh sub rolls.

and we finished the night off with our favorite ice creams. I have found a new fave that i must tell you about.

This tastes just like cinnamon buns, and has chucks of them IN it. i thought i had died and gone to heaven.
A must taste for anyone loves those warm gooey buns ;)

Tuesday, February 26, 2008

Chicken Angelo

Since i missed a new recipe last week, i'm making it up this week!
here's the first one for the week.

Chicken Angelo

4 skinless, boneless chicken breasts
1 egg, beaten
3/4 cup Italian seasoned bread crumbs
12 ounces Muenster cheese, sliced
1 (10.75 ounce) can condensed cream of chicken soup

Preheat oven to 350 degrees F (175 degrees C).
Rinse chicken breasts and pat dry. Dip chicken breasts in egg, then roll in bread crumbs to coat. Lay in a 9x13 inch baking dish.
Layer cheese on top of chicken. Spread soup on top of cheese. Bake covered in preheated oven for 30 minutes. Remove cover and bake another 20 to 30 minutes more, until juices run clear.

Friday, February 15, 2008

Valentine's Day Feast!

Well it's our first Valentine's Day as a married couple, so it was time to whip out the china and make an amazing dinner for hubby.
here you go:

Mozzarella Basil Bruschetta

6 Slice(s) 1/2 inch thick Italian bread ( i used french bread instead)
2 Tablespoon(s) olive oil
1 large seeded & chopped tomato
3 Tablespoon(s) minced fresh basil
1/4 Teaspoon(s) black pepper
1/8 Teaspoon(s) salt
6 Slice(s) halved mozzarella
Cut each slice of bread in half; place on an ungreased baking sheet. Brush with oil. In a small bowl, combine the tomato, basil, pepper and salt. Spoon 1 tablespoonful over each piece of bread; top with cheese and remaining tomato mixture. Bake at 375 for 10-12 minutes or until cheese is melted.

Cheese and Rosemary Breadsticks

1/4 Cup(s) grated Parmesan cheese
1/3 Cup(s) grated gruyere
1 Teaspoon(s) chopped fresh rosemary
11 Ounce(s) refrigerated breadstick dough
Preheat the oven to 350 degrees F. Line 2 heavy large baking sheets with silicone baking sheets or parchment paper.

In a food processor, chop the Parmesan, Gruyere and rosemary together until coarsely chopped. Set the cheese mixture aside. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with 1 dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.

Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.

Chicken Caprese

2 Pound(s) cut into 1 inch pieces Roma plum tomatoes
30 cut into 1 inch pieces, no stems fresh basil
4 Tablespoon(s) divided olive oil
3 Tablespoon(s) divided, minced garlic
3 1/2 Teaspoon(s) divided Italian seasonings
1 1/2 Teaspoon(s) plus 1 T, divided salt
1 Cup(s) vegetable oil
1 1/2 Cup(s) plus 1 T, divided flour
2 Teaspoon(s) black pepper
6 boneless skinless chicken breast halves
1/2 Cup(s) white wine
1 1/2 Cup(s) heavy cream
1 Cup(s) grated Parmesan cheese
1 Pound(s) angel hair pasta
2 Cup(s) shredded mozzarella
Tomatoes and Basil Preparation:
Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1½ teaspoons of Italian seasoning and 1½ teaspoons of salt in a large bowl and blend thoroughly. Cover, set aside and refrigerate for at least 1 hour.

Chicken Preparation: Preheat oven to 350 degrees F. Coat a large, nonstick skillet with vegetable oil and heat over medium-high heat. Combine 1½ cups of flour, 1 tablespoon of salt, black pepper and 2 teaspoons of Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Place chicken in skillet and sauté for about two minutes on each side, or until just golden brown. If skillet is not large enough, sauté the chicken in batches. When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees F.

Pasta Preparation: Cook pasta according to package directions. Drain and set aside until needed.

Sauce Preparation: While pasta is cooking, heat 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat. Add 1 tablespoon of minced garlic and sauté for approximately 1 minute. Do not brown. Slowly add 1 tablespoon of flour and stir to combine. Add white wine and bring to a boil. Boil for approximately 1 minute. Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add ½ cup of the marinade liquid and sauté for approximately 1 minute. Add heavy cream. Lower heat and bring to a simmer. Add grated Parmesan cheese.

Assembling Chicken Caprese: Preheat broiler. Remove chicken from baking dish and set aside until needed. Transfer pasta to baking dish and partly coat with sauce. Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta. Place chicken on top of pasta. Sprinkle shredded mozzarella cheese evenly over chicken. Place baking dish into broiler for approximately 2-3 minutes or until mozzarella cheese has melted.

Chocolate Creme Brulee

1 quart heavy cream
1 cup sugar
1- ounce chocolate liqueur (recommended: Godiva Liqueur
1/2 tablespoon vanilla extract
2 ounces cocoa powder
1-ounce unsweetened chocolate
11 large egg yolks
Preheat the oven to 350 degrees F.
In a medium sized saucepan over medium-high heat, add the heavy cream, sugar, liqueur, and vanilla. When the mixture is warm add the cocoa powder and chocolate and whisk until blended.
Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the eggs a little at a time while whisking. Strain and pour into individual porcelain ramekins. Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake until firm in the center, about 30 minutes. Remove the ramekins from the water bath and let cool completely. Place in the refrigerator for 2 hours. Dust with sugar and caramelize with a propane torch. Serve immediately.

Wednesday, February 6, 2008

Southern Style "Fried" Oven Chicken

My husband was getting jealous that i was making all these great dishes and he had to clean up after me (hehe) so last night, he took it upon himself to pick out a recipe and make it all by himself. I was pretty impressed!

Southern Style "Fried" Chicken

WW Points: 4 per breast
for an extra kick add some hot sauce to the buttermilk.

1/2 teaspoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3 ounces fat free buttermilk
3/4 cups cornflake crumbs
1 pound boneless, skinless chicken breasts, (i cut into tender style)
4 teaspoons canola oil

Preheat oven to 400 degrees F.
Lightly coat a cookie sheet with nonstick cooking spray; set aside.
Combine flour, salt and cayenne pepper together in a medium-size bowl.
Place buttermilk and corn flakes crumbs in 2 separate shallow bowls.
Roll chicken breast halves in flour mixture and evenly coat each side. Next dip chicken into buttermilk and then cornflake crumbs.
Place coated chicken breasts on cookie sheet, and drizzle oil over all chicken.
Bake 30 minutes, flip and bake another 10-15 minutes.

Friday, February 1, 2008

Sour Cream Paprika Chicken

When i first found this recipe Hubby was not excited about it. Once i started making it and the smell filled the kitchen, he couldn't wait until dinner was done! I may cut the chicken stock down, and add white wine instead.

Sour Cream Paprika Chicken

Prep Time: 10 Minutes
Ready In: 40 Minutes

Serves 4

4 skinless, boneless chicken breast halves
1 1/2 tablespoons vegetable oil
1 cup chopped onion
1 1/2 tablespoons butter
2 tablespoons paprika
1/2 teaspoon salt
2 cups chicken stock
1 teaspoon all-purpose flour
1 (8 ounce) container sour cream
1. You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
2. Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.

I served with egg noddles, making this a WW friendly recipe (if you use fat free sour cream and light chicken stock)

Wednesday, January 23, 2008

Honey Baked Chicken

Tried this recipe last night and it was delish! I am going to add more curry next time for more of a kick. I served it with stuffing and green beans.
Honey Baked Chicken
Makes 4 servings

4 Chicken Breasts
4 tablespoons butter
1/2 cup honey
1/4 cup pineapple juice
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon curry powder

In a 9x13x2-inch baking dish, melt butter. Combine honey, pineapple juice, mustard, salt, and curry powder. Pour over chicken in a large bowl, coating well. Arrange chicken in baking dish. Bake, uncovered, about 1 hour at 375°. Turn chicken pieces over at least once during baking. Serves 4.

Tuesday, January 15, 2008

Portuguese Style Steak

This week, i decided i would learn my mom and dad's secret recipe for Portuguese Style Steak. When i asked them how much of everything, they laughed at me, so play chef and add what you think you should add!

Portuguese Style Steaks

thinly cut steak (one per person)
crushed red pepper (wet kind)

1. Mix all the ingredients together, and add steaks to marinate over night. Make sure the entire steak is covered with the sauce.
****Tips: the more garlic the better! and the pepper isn't spicy but leaves great flavor. You can also use red or white wine instead of beer if you'd like.
2. put a little bit of oil or butter in a frying pan and fry the steaks till done.
3. then to the drippings, add the marinated sauce and cook for a gravy on top. to thicken gravy, use corn starch. but gravy for this steak should be running
4. now fry one end per steak, and serving with the egg on top.
5. serve with fries and white rice drenched in the gravy. Or you can do salad instead of the rice.
I'm sure this recipe will make no sense to anyone who isn't Portuguese!

Wednesday, January 9, 2008

New years resoultion.

My New Years Resolution is to try one new recipe a week. This week is Salsa Chicken. Very good and easy dinner, Hubby loved it.

Salsa Chicken
Servings 2
Weight Watcher Points: 7 per serving
2 skinless, boneless chicken
breast halves
Half a packet of taco seasoning
1/2 cup salsa
1/2 cup shredded Cheddar
1 tablespoon sour cream
1.Preheat oven to 375 degrees F (190 degrees C)
2. Take chicken and put in a Ziploc bag with taco seasoning, and shake until evenly spread. Place chicken breasts in 8x8 casserole, and pour salsa over all.
3.Bake at 375 degrees F for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4.Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.