Friday, December 1, 2017

Cranberry Bread



Cranberry Bread


Ingredients


2 cups fresh cranberries chopped
1 2/3 cups sugar
2/3 cup vegetable oil
1/2 cup milk
2 teaspoons grated lemon or orange rind
2 teaspoons vanilla
4 eggs
3 cups all -purpose flour
1/2 cup coarsely copped walnuts (optional)
4 teaspoons baking powder
1 teaspoon salt


Directions


Heat oven to 350 or 325 conv bake.
Grease bottoms of 2 loaf pans 8 1/2 x 4 1/2 x 2 1/2
Mix cranberries, sugar, oil milk, lemon peel, vanilla and eggs in large bowl
Stir in remaining ingredients.
Pour into pans
Bake 60 minutes metal pan, 65 glass pan or until knife inserted in center comes out clean.
Cool 10 minutes
Remove from pans
Store refrigerated for up to 1 week. 

Tuesday, September 12, 2017

Nicoise Olive and Almond Tampenade

Ingredients

1 large baguette cut into 24 1/2 inch thick diagonal slices
5 tablespoons plus 1/4 cup extra-virgin olive oil, divided
sea salt and freshly ground black pepper
3 garlic cloves
1 cup fresh basil leaves
3 ounces sun-dried tomatoes packed in oil, drained and coarsely chopped
3 ounces almonds, toasted and chopped
1/2 cup pitted Nicoise olives, drained
1/3 cup freshly grated Parmigiono-Reggiano cheese
3 tablespoons red wine vinegar

Preheat oven to 425F

To prepare crostini: Arrange baguette slices on a sheet pan lined with parchment paper. Brush tops with 5 tablespoons olive oil and season lightly with salt and pepper.  Bake until golden brown on top about 5 minutes; set aside.

To prepare the tapenade: To the bowl of a food processor fitted with a metal blade, add garlic, basil, sun-dried tomatoes, almonds and olives; pulse to a rough chop.  Add remaining 1/4 cup olive oil and pulse to combine.  Stop motor and add cheese and vinegar; stir by hand to combine. Taste and adjust seasoning with salt and pepper.

To serve: Spread each toasted baguette slice with about 2 teaspoons tapenade, transfer to a serving platter, and serve immediately. 

Monday, September 11, 2017

Breakfast Enchiladas



Ingredients
1 (1-pound) package hot ground pork sausage
2 tablespoons butter or margarine
4 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
14 large eggs, beaten
3/4 teaspoon salt
1/2 teaspoon pepper
Cheese Sauce (see below)
8 (8-inch) our tortillas
1 cup (4 ounces) shredded Monterey Jack cheese with jalapeños
Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro

How to Make It Step

1)  Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.

2) Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.

3) Spoon about 1/3 cup egg mixture down the center of each our tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.

Cheese Sauce
Ingredients

1/4 cup butter
1/4 cup flour
2 cups of milk
1.5 cups shredded Chedder Cheese
3/4 tsp salt

Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients.

Ultimate Crispy Home Fries

Ingredients
  • 2 Tbl extra virgin olive oil
  • 1 Tbl butter
  • 1/2 cup yellow onion, chopped into small pieces
  • 1/2 cup red pepper, seeded and chopped into small pieces
  • 4 medium-large red potatoes, skin on and cubed
  • 1 tsp coarse salt
  • 1 tsp black pepper
  • 1/2-3/4 tsp smoked paprika
Instructions
  1. Heat 1 Tbl of oil in a heavy 12” skillet over medium-high heat. Do not let it smoke.
  2. Add the onion & pepper and cook until browned about 8-10 minutes. Do not let this burn.
    Stir frequently.
  3. When done, remove from heat and transfer to a bowl.
  4. While the onions and peppers are cooking add the potatoes into a large sauce pan.
  5. Add just enough cool water just until the tops of the potatoes are covered and they
    float slightly.
  6. Place the pan over high heat.
  7. As soon as the water begins to boil, remove from the heat and drain the potatoes
    in a colander. ~5 minutes.
  8. In the pan the onions and peppers were sauteed in, place it back on the burner to
    medium-high and add the butter and remaining oil.
  9. When the butter foams, add the potatoes in a single layer, making sure each potato
    is touching the surface of the skillet.
  10. Allow to cook for 4-5 minutes WITHOUT stirring. You want the sides to brown.
  11. Once browned on one side, carefully flip and brown the other sides. This should take
    about 10-15 minutes.
  12. Once all the sides are crispy brown, add the onions and peppers back in and gently stir.
  13. Next add in the salt, black, pepper and paprika.
  14. Stir gently and remove from heat.
Notes
If you're a fan of smoked paprika, this is really good with garlic powder or hot sauce.
Maybe some cumin or just plain salt and pepper.

Original Web Site : https://www.thekitchenwhisperer.net/2013/05/05/ultimate-crispy-home-fries/

M&M's Cookies


M&M's®Cookies:

Ingredients

2 cups (260 grams) all purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
3/4 cup (170 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
2/3 cup (140 grams) firmly packed light brown sugar
1 large egg
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
1 cup (200 grams) M&M's® or Smarties®candies

M&M's®CookiesPreheat oven to 350 degrees F (177 degrees C). Place one oven rack in the top third of the oven, and one oven rack in the bottom third of the oven. Line two baking sheets with parchment paper. 
In a large bowl, whisk together the flour, baking soda, and salt.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes). Scrape down the sides of the bowl. Add the egg and egg yolk, beating until well combined. Beat in the vanilla extract.
Gradually add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. (If batter is soft, cover and refrigerate for 30 to 60 minutes or until firm.)
Using a 1/4 cup (60 ml), an ice cream scoop, or two spoons, form batter into large balls. Place six balls of dough on each baking sheet. Gently flatten each ball of dough into a 2 1/2 inch (6.5 cm) round. Completely cover the tops of the cookies with the M&M's® or Smarties®. Gently press the candies into the dough. Bake the cookies for about 14 - 17 minutes, rotating the baking sheets halfway through the baking time. The cookies are done when they are light golden brown in color and just set around the edges. They will still seem a little soft in the center but they will firm up as they cool. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
Makes about 15 large cookies.


Original Web Site : http://www.joyofbaking.com/MandMCookies.html

Saturday, February 4, 2017

Chicken Gnocchi Soup



Ingredients

1/2 stick butter (see note 1)
1 tablespoon extra virgin olive oil
1 finely diced onion
1/2 cup diced celery
2 garlic cloves
1/4 cup flour (see note 3)
1 quart half and half (see note 2)
28 ounces chicken broth
Salt
1/4 tsp nutmeg (optional)
1 tsp Italian seasoning
1 cup finely shredded carrots
1 cup chopped fresh spinach leaves
1 cup (2 chicken breasts) diced cooked chicken breast
1 (16 oz) package of ready to use gnocchi

Instructions.


Boil the chicken breast for 8 minutes then cool shred when cool.

Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent. Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, the thyme, parsley, nutmeg (if using), carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.

1. For diary free option use Earth Balance made from Olive Oil. 
2. For daily free option soak 1 cup raw cashews in water over night then drain in morning. Add 3 cups fresh water and blend until uniform.  
3. for Gluten free use rice flour or other suitable flour mixture.