Tuesday, March 31, 2009
I love it! It is so comfortable to stand on. The cats are scared of it right now; I am sure they will come around and be laying on it soon. It will really make a difference when I am baking. We are going back this weekend to get another one for in front of the sink (for Tadd).
Monday, March 30, 2009
Linguine and Prosciutto Frittatas
1/2 pound linguine pasta
7 large eggs
1/2 cup milk
1/4 cup cream
1/2 cup mascarpone cheese
6 ounces diced prosciutto
5 ounces smoked mozzarella cheese, diced (1 cup diced)
1/2 cup grated Asiago cheese
1/4 cup finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
Special equipment: 1 regular-sized muffin tin for 12 muffins
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta in a colander. While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces. The pasta should measure about 3 cups.
Preheat the oven to 375 degrees F. Grease the muffin tin.
In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.
Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve.
Sunday, March 29, 2009
This is one of our favorite breakfast recipes. I love English Muffins and this is no exception. I mixed the egg and milk mixture up the night before and let the English Muffins soak in it overnight in the refrigerator. Chicken Legs is the designated breakfast maker, and he does a great job grilling up the French Toast! It is SO good and no one would ever know it was made with Egg Beaters!
Friday, March 27, 2009
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1/3 cup shredded parmesan cheese
2 tablespoons chopped fresh basil or 1 teaspoon dried basil
1/2 cup low-fat buttermilk
1 tablespoon finely shredded fresh parmesan cheese
4 boneless, skinless chicken breast halves, each about 6 oz., lightly pounded to an even thickness
Salt and freshly ground pepper, to taste
1/3 cup all-purpose flour
2 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
2 tsp. chopped fresh sage or 1 tsp. dried sage
2 large slices prosciutto, not paper-thin, trimmed to fit chicken breasts
1/4 lb. fresh mozzarella cheese, thinly sliced and trimmed to fit chicken breasts
3/4 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.
In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.
Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.
Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter.
Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately. Serves 4.
Thursday, March 26, 2009
Wednesday, March 25, 2009
1 1/2 cups graham cracker crumbs
5 T sugar
1/3 cup melted butter
Combine and press against sides and bottom of springform pan. (I use a measuring cup to do this - works great!)
3 (8oz) cream cheese, softened
1 1/2 cups sugar
4 egg yolks (save whites)
1 T lemon juice
1 t vanilla
Mix well with an electric mixer and set aside.
In another bowl, beat 4 egg whites until stiff and creamy. Fold egg whites into cheesecake mixture. Pour into crust in springform pan.
Bake at 325 for 35 minutes. Turn off the oven and leave the cheesecake in the oven for another hour with the door closed.
Freeze several hours before serving. Remove from freezer and remove from pan before allowing the cheesecake to thaw.
Sunday, March 22, 2009
I love brownies. I bought some amazing ice cream Friday - Blue Bell Snickerdoole - and I wanted to eat it with a brownie. I decided on Hershey's Best Brownies - I figured that I couldn't go wrong with a name like that and I was right! The brownies are perfectly chewy and chocolately! I used my Williams-Sonoma chocolate bar pan and the brownies turned out super cute!
HERSHEY'S Best Brownies
1 cup (2 sticks) butter or margarine
2 cups sugar
2 teaspoons vanilla extract
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped nuts(optional)
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Place butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 to 2-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan.
3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost if desired. Cut into bars. About 36 brownies.
Friday, March 20, 2009
This is supposed to be a copycat of the Cracker Barrel's grilled chicken tenderloins. I love the chicken tenders at Cracker Barrel. I have made this recipe in the past, but it has been YEARS ago. I decided to make these tonight and I am glad I did. The chicken was juicy and very flavorful - I could really taste the honey and lime. I'm not really sure if they taste like the Cracker Barrel, but it is really good! I wish I had extra!
Tuesday, March 17, 2009
4 garlic cloves, peeled
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta
3 cups chicken broth
3/4 cup dry white wine such as Chardonnay
1/2 tsp each salt and coarsely ground black pepper
1 1/4 cups lightly packed fresh basil leaves, divided
1 oz Parmesan cheese, grated (about 1/4 cup packed)
2 cups diced grilled chicken breasts
Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)
1. Spray Deep Covered Baker with olive oil using Kitchen Spritzer. Slice garlic into baker using Garlic Slicer. Add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes using Mix ‘N Chop. Add pasta, broth, wine, salt and black pepper.
2. Return baker to microwave; cover and microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely chop basil with Chef's Knife. Reserve 2 tbsp for garnish. Grate cheese using Rotary Grater.
3. Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to baker; mix well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired.
Yield: 8 servings
1 package (10 ounces) refrigerated pizza crust
1 small onion, sliced into rings
1 medium zucchini, sliced
2 plum tomatoes, sliced
1 cup mushrooms, sliced
2 garlic cloves, pressed
1 cup (4 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 teaspoon Pantry Italian Seasoning Mix
1. Preheat oven to 400°F. Using lightly floured Baker's Roller™, roll pizza crust into a 14-inch circle on Large Round Stone. Bake crust 7 minutes. Remove from oven; place on Stackable Cooling Rack.
2. Using Ultimate Slice & Grate fitted with v-shaped blade, slice onion, zucchini and tomatoes. Slice mushrooms using Egg Slicer Plus®.
3. Using Garlic Press, press garlic over crust; spread evenly. Sprinkle mozzarella and cheddar cheeses evenly over crust; top evenly with onion, zucchini, mushrooms and tomatoes. Grate Parmesan cheese over vegetables using Deluxe Cheese Grater. Sprinkle with seasoning mix. Bake 15-18 minutes or until crust is golden brown; remove from oven. Cut into wedges using Pizza Cutter.
Yield: 8 servings
Monday, March 16, 2009
1 cup shortening(I use Crisco)
2 cups sugar
1 cup sour cream
4 1/2 - 5 cups all-purpose flour
pinch of salt
1/2 t. baking soda
2 t. baking powder
Butter Cream Frosting
2 lb. powdered sugar
1/2 cup butter (1 cube), melted
2 t. vanilla
1/2 cup evaporated milk
1/4 t. salt
food coloring, if desired
Beat all ingredients together until smooth. This frosting is great on sugar cookies and also great on cinnamon rolls.
Sunday, March 15, 2009
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature (I used large)
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners’ sugar, sifted (I didn’t sift)
3 1/2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes.
For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Saturday, March 14, 2009
Wednesday, March 11, 2009
Sunday, March 8, 2009
Friday, March 6, 2009
Chocolate Panna Cotta
2 cups cold whole milk (I used 1% b/c that is what I had)
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 packet unflavored gelatin
4 eggs, lightly beaten
1 (12-ounce) bag bittersweet chocolate chips
1/4 cup toasted sliced almonds
1 cup whipping cream
1 tablespoon confectioners’ sugar
1 tablespoon almond liqueur such as Amaretto
Preheat the oven to 350˚F. Butter a 2-quart casserole dish.
In a small saucepan, combine 1½ cups of the milk, the granulated sugar, and the vanilla. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat.
In a small bowl, sprinkle the gelatin over the remaining ½ cup of cold milk and let it dissolve for 2 minutes. Combine the cold milk and gelatin with the hot milk and sugar. Stir to dissolve the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not dissolving easily.) When the gelatin is dissolved, combine the eggs with the warm milk mixture, whisking constantly to avoid scrambling the eggs. Pour the mixture through a fine-mesh strainer into a large measuring cup or small pitcher.
Meanwhile, melt the chocolate over simmering water in a double boiler. When the chocolate is melted, gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture.
Pour the mixture into the prepared dish. Sprinkle the top with the almonds. Place the casserole dish in a larger baking pan or roasting pan and add hot water to the larger pan until the water comes halfway up the sides of the casserole dish. Place both pans in the oven and bake the panna cotta until the sides are firm and the center just jiggles slightly, about 1 hour. Remove from the oven and let cool for at least 30 minutes.
Just before serving, whip the cream to soft peaks in a medium bowl using a whisk or electric hand mixer. Add the confectioners’ sugar and almond liqueur and whip to combine. Spoon the panna cotta into individual serving bowls and dollop the top with the almond whipped cream.
Holy Cow! This was good chicken!! Sweet & tangy and topped with bacon & cheese - what's not to like?!?! Simple to make. I let it marinate overnight in the honey mustard mixture and it makes for a quick and easy weeknight meal. All my favorite things!! I love to make this during the week, but it is worthy of company. I will be making this again!
Wednesday, March 4, 2009
This is one of my all-time favorite dishes. My mom made these YEARS ago when I was in high school and I LOVED them! I have been making this dish for myself since I was in college. It is simple to make and really good! I could eat the whole pan myself!