May 25, 2013

Potato and Bacon Salad

5 eggs

3 stalks celery, minced

4 slices bacon

2 lbs small potatoes

2 Tbs Dijon mustard, or to taste

2 Tbs chopped fresh parsley

1 c mayonnaise

salt and pepper, to taste

Place the potatoes in a pot with enough water to cover, and bring to a boil.  Cook for about 20 minutes, or until tender.  Drain and cool.  Meanwhile, place eggs in a saucepan and cover with cold water.  Bring water to a boil and immediately remove from heat.  Cover, and let eggs stand in hot water for 10-12 minutes.  Remove from hot water and place in a bowl of cold water to cool.  Peel the eggs and place three of them into a large bowl.  Reserve the rest for later.  Mash the eggs in the bowl with a fork.  Stir in the mustard, mayonnaise, celery, salt and pepper.  Set aside.  Cook bacon slices in the microwave for about 4 minutes, or until crisp, or fry in a skillet over medium-high heat.  Crumble two of the bacon slices into the mayonnaise mixture.  Reserve the rest for garnish.  Peel and chop the potatoes, and stir into the bowl until evenly coated.  Slice the remaining two eggs and place on top of the salad.  Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.

Easy Strawberry Lemonade*

1 can (12 oz) frozen lemonade concentrate, thawed

4 1/2 c water

1 pkg (10 oz) frozen strawberries, partially thawed

In a large pitcher, mix together the lemonade concentrate and water.  Stir in the strawberries.

Southern Style Buttermilk Fried Chicken*

2 c buttermilk

2 c all-purpose flour

1 Tbs Dijon mustard

1 Tbs baking powder

1 tsp salt

1 Tbs garlic powder

1 tsp ground black pepper

1 Tbs onion powder

1 tsp cayenne pepper

5 c vegetable oil for frying

1 whole chicken, but into pieces

Whisk together buttermilk, mustard, salt, pepper and cayenne in a bowl, and pour into a resealable plastic bag.  Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag.  Marinate in the refrigerator for 2-8 hours.  When you are ready to cook the chicken, combine the flour, baking powder, garlic powder and onion powder in another plastic bag.  Shake to mix thoroughly.  Transfer one marinated chicken piece at a time into the dry ingredients bag, and shake well to ensure complete coverage.  After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.  Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil.  When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.

Picnic Cake

24 large marshmallows

1 1/2 c white sugar

1 1/2 c all-purpose flour

2 eggs

3/4 tsp salt

1 tsp vanilla extract

1/2 tsp baking soda

1/2 c buttermilk

1 tsp baking powder

1 c chopped nuts, optional

1/2 c margarine, softened

1 c mashed very ripe banana

Preheat oven to 350 degrees.  Grease and flour a 9x13 inch pan.  Place marshmallows in a single, even layer in the bottom of the pan.  Sift together flour, salt, baking soda and baking powder.  Set aside.  In a large bowl, cream together the margarine and sugar until light and fluffy.  Beat in the eggs, one at a time, then stir in the vanilla.  By hand, stir in the flour mixture alternately with the buttermilk, mixing just until incorporated.  Fold in nuts and bananas.  Pour batter over marshmallows, making sure that marshmallows are covered, and that the batter reaches all sides of the pan.  Bake on center rack of oven for 45 minutes.  Marshmallows will rise to top and make a topping.  The cake may look slightly underbaked because of the marshmallow topping.  All the cake to cool before serving.

Picnic Sticks*

18 pretzel rods

1/2 c miniature chocolate chips

1/2 c marshmallow crème

1/4 c white chocolate chips

Place a large piece of waxed paper on a work surface; arrange pretzels on waxed paper.  Place three tiny dots of marshmallow cream next to each other in a few areas on each pretzel rod; top each dot with a mini chocolate chip.  These will be your 'picnic ants'.  Place more dots of the marshmallow creme around the 'ants' and cover them with white chocolate chips.  It should look like little ants going for pieces of food at a picnic.  Allow the candies rest on the marshmallow creme for a few minutes before eating.

May 18, 2013

Apple Upside Down Biscuit Cake

TOPPING:

1/4 c granulated sugar

3 Tbs unsalted butter

1 tsp baking powder

1/2 c packed light brown sugar

1/2 tsp baking soda

1 lb Granny Smith apples, peeled, cored and

1/2 tsp salt

       cut into thin wedges

1/2 tsp cinnamon

BISCUIT CAKE:

5 Tbs cold unsalted butter, cut into pieces

1 c all-purpose flour

1/2 c well-shaken buttermilk

Preheat oven to 425 degrees.  Heat butter in an ovenproof 10-inch heavy skillet (preferably well-seasoned cast-iron) over moderate heat until foam subsides.  Stir in brown sugar and remove from heat.  Spread mixture evenly in skillet and arrange apples, overlapping in one layer.  CAKE: Blend flour, sugar, baking powder and soda, salt and cinnamon in a food processor.  Add butter and pulse until mixture resembles coarse meal.  Transfer to a bowl and add buttermilk, stirring just until mixture is moistened.  Drop batter on top of apples and gently spread, leaving a one-inch border around edge of skillet.  (Cake needs room to expand.)  Bake cake in middle of oven until golden brown and firm to the touch, 25-30 minutes.  Cool cake in skillet on a rack three minutes, then invert onto a platter.  Replace any apples that stick to the skillet on cake.  Top with creme fraiche or sour cream, if desired.

Banana Split Pie

1 c hot fudge sauce

1 can (8 oz) crushed pineapple, drained

9-inch chocolate cookie pie crust

2 c sliced strawberries

1 1/2 bananas, peeled and sliced

1 c whipping cream

1 pint vanilla ice cream, softened

1/2 c chopped walnuts

Spread hot fudge sauce over bottom of pie crust.  Arrange bananas over.  Spoon ice cream over.  Cover and freeze four hours (can be prepared a day ahead).  Whip cream to peaks with two tablespoons powdered sugar.  Spoon pineapple over ice cream and then arrange strawberries over.   Top with whipped cream and sprinkle with nuts.  Serve immediately.

Key Lime and Pretzel Pie*

1/3 c butter

1/4 c key lime juice

3 Tbs white sugar

1 can (14 oz) sweetened condensed milk

1 1/4 c crushed pretzels

1 c frozen whipped topping, thawed

Preheat oven to 350 degrees.  Spray 9-inch pie plate with non-stick spray.  In a saucepan, melt butter and stir in sugar.  Remove from the stove.  Stir in crushed pretzels until mixed well.  Bake for 7-9 minutes.  Cool before filling.  In a medium bowl, combine key lime juice and sweetened condensed milk.  Mix well and pour into crust.  Chill in refrigerator overnight.  When ready to serve, spoon the whipped topping into a pastry bag and pipe it decoratively around the outer edge of filling.

Apricot Nectar Cake

1 pkg (18.25 oz) white cake mix

1/3 c hot water

4 eggs

2 c confectioners' sugar

3/4 c vegetable oil

6 Tbs lemon juice

3/4 c apricot nectar

1 pkg (3 oz) lemon flavored gelatin mix

Preheat oven to 350 degrees.  Grease one 10-inch tube or Bundt pan.  Mix the cake mix, eggs, vegetable oil and apricot nectar together.  Dissolve the gelatin in the hot water and add to the cake batter.  Mix well and pour the batter into the prepared pan.  Bake for 45-60 minutes.  Invert cake onto a plate and cool for several minutes.  GLAZE:  Combine the confectioners' sugar and the lemon juice.  Immediately pour glaze over cake while it is still warm. 

Texas Yum Yum Pie*

This chocolate and vanilla layered pudding pie is a perfect treat for a hot day.  No baking is required and it is really easy too.

1 pkg (3.9 oz) instant chocolate pudding mix

1 c confectioners' sugar

1 1/2 c milk

1 tub (8 oz) frozen whipping topping, thawed

9-inch prepared graham cracker crust

1 pkg (3.9 oz) instant vanilla pudding mix

1 pkg (8 oz) cream cheese, softened

1 1/2 c milk

In a medium bowl, mix together the chocolate pudding mix and 1 1/2 c milk until smooth and well blended.  Pour into the graham cracker crust.  In a clean bowl, beat cream cheese with an electric mixer until soft, then mix in confectioners' sugar.  Fold in two cups of the whipped topping and spread on top of the chocolate pudding layer.  Whisk together the vanilla pudding mix and 1 1/2 cups of milk until well blended.  Spread over the top of the cream cheese layer.  Spread the remaining whipped topping over the top.  Chill for at least 30 minutes before slicing and serving.

May 11, 2013

Rhubarb Shortcakes

ROASTED RHUBARB

4 tsp baking powder

2 lbs rhubarb, trimmed, sliced 1" thick

1 Tbs sugar

1 c sugar

1 1/2 tsp kosher salt

1/2 c red wine

1 c all-purpose flour plus more for work surface

1 vanilla bean, split lengthwise

3 c chilled heavy cream, divided

BISCUITS

1/4 c unsalted butter, melted

1 c cake flour

Roasted Rhubarb:  Preheat oven to 350 degrees.  Combine rhubarb, sugar and wine in a medium baking dish or ovenproof skillet.  Scrape in seeds from vanilla bean; add bean and toss to combine.  Roast until rhubarb is very tender and juices are syrupy, 30-40 minutes, depending on thickness of stalks.  Let cool.  Discard vanilla bean. 

Biscuits and assembly:  Preheat oven to 375 degrees.  Whisk cake flour, baking powder, sugar, salt and all purpose flour in a medium bowl to combine.  Add 1 1/2 cups cream; gently mix just until dough holds together.  Transfer dough to a lightly floured surface and form into a 9x6 inch rectangle about one inch thick.  Cut dough in half lengthwise, then cut crosswise three times to form 8 rectangular biscuits.  Arrange biscuits on a parchment paper lined baking sheet, spacing one inch apart.  Brush tops and sides of biscuits with butter.  Bake until golden brown, 18-20 minutes.  Transfer to a wire rack; let cool (biscuits can be served warm or at room temperature).  Beat remaining cream in a medium bowl until soft peaks form.  Split biscuits and brush cut sides with remaining melted butter.  Fill biscuits with roasted rhubarb and serve with whipped cream.  DO AHEAD:  Rhubarb filling can be made five days ahead.  Let cool, then cover and chill.  Reheat slightly before serving.  Biscuits can be made one day ahead.  Let cool completely and store airtight at room temperature.

Coffee Whirl

1 scoop vanilla ice cream

1/4 tsp unsweetened cocoa powder

2 Tbs strong brewed coffee, cold

In a blender, combine ice cream, coffee and cocoa.  Blend until smooth.  Pour into glasses and serve.

Chocolate Hazelnut Fruit Crepes*

1 c chocolate hazelnut spread

4 bananas, sliced

4 crepes

1 (7 oz) can pressurized whipped cream

Spread 1/4 cup of chocolate hazelnut spread onto each crepe.  Arrange one sliced banana down the center of each one.   Roll up, and place in a warm skillet over medium heat.  Let them warm up for about 90 seconds.  Transfer to plates and serve topped with whipped cream.

Easiest Chocolate Mousse

6 oz good-quality semisweet chocolate,

2 Tbs brewed espresso

   chopped plus extra for shavings (optional)

4 Tbs butter

1 c milk

2 eggs (freshest possible)

Place the chocolate in a blender.  Heat the milk, espresso and butter in a small pot until the milk is scalded, about 3 minutes.  Pour the milk mixture into the blender and blend until the chocolate is dissolved and the mixture is smooth.  Add the eggs and blend until no lumps remain.  Pour into cups and chill until set, about 1 1/2 hours.  Garnish with chocolate shavings, if desired, and serve.

Lemon Chess Pie*

1 1/2 c sugar

5 large eggs

finely grated zest of 3 large lemons

1/2 c butter, melted

juice of 3 large lemons

9 inch unbaked pie shell

Preheat oven to 325 degrees.  Combine the sugar, lemon zest, and lemon juice in a medium sized bowl.  Beat the eggs in, one by one, then add the butter in a slow stream, beating all the while.  Pour the filling into the pie shell, slide the pie onto a baking sheet and bake in the middle oven shelf for about 45 minutes or until puffed and delicately browned.  Transfer the pie to a wire rack and cool to room temperature before cutting; don't fret when the filling begins to fall.  This is what gives chess pies their silken texture.  Cut into slim wedges and serve.

May 4, 2013

Turkey Burritos w/Salsa and Cilantro

3 Tbs olive oil

1 Tbs ground cumin

2 red onions, sliced

1 pkg (8 oz) grated Mexican 4-cheese blend

1 red bell pepper, seeded and sliced

3/4 c chopped fresh cilantro

1 yellow bell pepper, seeded and sliced

salt, to taste

4 c diced leftover cooked turkey meat

pepper, to taste

3/4 c purchased fresh fire roasted salsa

6 burrito size flour tortillas

Preheat oven to 300 degrees.  Heat oil in large nonstick skillet over medium-high heat.  Add onions and bell peppers; saute until tender and golden, about 15 minutes.  Add turkey, salsa and cumin; stir until heated through, about 5 minutes.  Stir in cheese and cilantro; season generously with salt and pepper.  Remove from the heat; cover to keep warm.  Working with one tortilla at a time, heat tortilla directly over medium-high gas flame (or in dry skillet over medium-high heat) until warm, softened and browned in spots, about 30 seconds per side.  Place tortilla on work surface.  Spoon one cup warm turkey mixture along center of tortilla; fold sides in over filling, then roll up tortilla to enclose filling.  Place burrito seam side down on baking sheet, and place in oven to keep warm.  Repeat with remaining tortillas and filling.

Steak Picadillo Soft Taco

1 Tbs extra virgin olive oil

1/4 c raisins

1 (12 oz) strip of skirt steak

1 Tbs tomato paste

salt

1 tsp ground cumin

pepper

1/2 tsp ground allspice

1/2 c green bell pepper, 1/4 inch squares

8 corn tortillas

3/4 c canned diced tomatoes w green chiles

chopped fresh cilantro

1/3 c halved drained pimiento stuffed green olives plus bring from jar

Heat oil in large nonstick skillet over medium-high heat.  Sprinkle steak with salt and pepper.  Add to skillet; saute 3-4 minutes per side for medium-rare.  Transfer to plate.  Add bell pepper to skillet; saute 2 minutes.  Add tomatoes with green chiles, olives, raisins, tomato paste, cumin and allspice.  Simmer until sauce is thick, stirring often, 3-4 minutes.  Season to taste with salt and pepper and olive brine.  Cut steak into 1/3 inch thick slices on diagonal across grain.  Add steak and any juices to sauce in skillet; toss to blend.  Char tortillas over gas flame or in broiler until blackened in spots, 15-20 seconds per side.  Divide filling among tortillas.  Sprinkle with cilantro and serve.

Zucchini and Corn Tacos*

3 Tbs vegetable oil, divided

4 leaves fresh epazote or 1 tsp fresh oregano,

2 c fresh white or yellow corn kernels

     finely chopped

1 c chopped white onion

1/4 tsp freshly ground black pepper

3 cloves garlic, finely chopped

8 warm corn tortillas

4 medium tomatoes, roughly chopped

1/4 c tomatillo (green) salsa

3 medium zucchini, diced

8 tsp grated Monterey Jack cheese

1 c canned black beans, rinsed and drained

salt, to taste

Heat half of oil in a large skillet over high heat.  Toast corn 5 minutes, stirring; season with salt.  Remove corn; set aside.  Heat remaining vegetable oil in skillet.  Cook onion, stirring, until it caramelizes, 5 minutes.  Add garlic; cook 1-2 minutes.  Add tomatoes; cook 10 minutes.  Add zucchini; cook until tender, 10-12 minutes; season with salt.  Add corn, beans, epazote and pepper; cook 3 minutes.  Split filling among tortillas; top each with 1 1/2 tsp salsa and 1 tsp cheese.

Yogurt w Granola, Fruit and Ginger

3 c diced peeled tropical fruit (such as pineapple, mango and kiwi)

1/3 c honey

1/3 c finely chopped crystallized ginger plus additional for garnish

2 1/2 c plain nonfat or reduced fat (2%) Greek-style yogurt, divided

2 c purchased granola (with nuts and dried fruits, if desired)

Mix fruit, honey and 1/3 cup crystallized ginger in medium bowl.  Spoon 1/2 cup yogurt into each bowl.  Top each with 1/2 cup granola, then 3/4 cup fruit mixture.  Spoon remaining 1/2 cup yogurt in dollops over fruit.  Garnish with more chopped crystallized ginger and serve.

Southwest Vegetable Nachos*

vegetable oil cooking spray

3 Tbs pickled jalapeno slices

6 oz baked tortilla chips

1 1/2 c reduced fat shredded Mexican blend cheese

1 can (15 oz) low-sodium black beans, rinsed

4 large plum tomatoes, chopped

      and drained

1/2 c chopped red onion

1 green bell pepper, diced

1/4 c cilantro chopped

1/2 c frozen corn, thawed

1 tsp fresh lime juice

1/4 tsp ground cumin

1/2 avocado, diced

1/4 c sliced black olives

Heat oven to 425 degrees.  Coat a baking dish with cooking spray; spread chips evenly on sheet.  In a bowl, combine beans, pepper, corn and cumin; spoon over chips.  Top with olives, jalapenos and cheese; bake until cheese melts, 5-6 minutes.  In the same bowl, combine tomato, onion, cilantro and juice; gently mix in avocado.  Serve nachos topped with salsa.