Cream Biscuits
1 3/4 cups sifted all purpose flour
1 Tb sugar
1 Tb baking powder
1/2 tsp salt
6 Tb chilled unsalted butter, cut into small cubes
3/4 cup chilled heavy whipping cream
Preheat over to 450 degrees. Sift flour, sugar, baking powder and salt into large mixing bowl. Rub in butter with fingertips until mixture resembles coarse meal. Add whipping cream and stir until just combined (do not overmix). Turn dough out onto lightly floured work surface and knead just until dough holds together about 5 turns. Pat out dough to 1/4 inch thickness. Using floured 3/4-1 inch diameter cutter, cut out biscuits. Gather dough scraps and pat out to 1/4 inch thickness. Gather dough scraps and pat out to 1/4 inch thickness. Cut out additional biscuits. Repeat gathering, patting out, and cutting out biscuits until all dough is used. Transfer biscuits to ungreased baking sheet. Bake until golder brown, about 10 minutes.
Honey Butter
1/2 cup butter or margarine
1/4 tsp vanilla
1 egg yolk
1/2 cup honey
Whip softened butter or margarine. Add vanilla and egg yolk. Add honey gradually while whipping.
Oh my, oh my these are so good!!! I could eat the Honey Butter alone with a spoon! Make these!!!!!!!
Friday, November 5, 2010
Saturday, October 2, 2010
Butternut Squash Soup
You all have to try this soup!! It is to die for!!! When you top it off with sour cream you can even try some green tobasco (sp?) sauce to give it a bit of bite. Really this is soooooooo good! :-)
Ingredients
3 pounds butternut squash, halved and seeded
2 tablespoons butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
2 (49.5 fluid ounce) cans chicken broth
2 large russet potatoes, peeled and quartered
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
salt and pepper to taste
1/2 cup sherry wine
1 cup half-and-half cream
1/2 cup sour cream (optional)
Directions
Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.
Ingredients
3 pounds butternut squash, halved and seeded
2 tablespoons butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
2 (49.5 fluid ounce) cans chicken broth
2 large russet potatoes, peeled and quartered
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
salt and pepper to taste
1/2 cup sherry wine
1 cup half-and-half cream
1/2 cup sour cream (optional)
Directions
Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.
Monday, September 13, 2010
DELICIOUS PASTA
I made this pasta yesterday, and oh my oh my! It is to die for! This dish has so much flavor. Scott was in heaven, and kept saying it tasted like something he would have ordered at a restaurant.
1 lb bow tie pasta
1/4 c. olive oil
6 garlic teeth
2 medium zucchini, cut into matchsticks
mushrooms
tomatoes, diced
1 c. parmigiana cheese
1/2 c. fresh basil
1 TBSP chicken boullion
*First start the pasta. Then cook the olive oil and garlic for about 2 minutes, then add in the Zucchinis. Add mushrooms and tomatoes. Add 2 ladles of water from pasta to the vegetables, and cook for 5-7 minutes.
*When the pasta is done, strain and add it to the zucchini mixture. Stir a little. Add salt, pepper, and chicken boullion. Add the parmesan and basil. ENJOY!!!
*I cut the pasta in half, and of course used whole wheat. I cut the garlic in half. I still did 2 zucchini, 1 small case of sliced mushrooms, and 3 diced tomatoes. I cut the cheese in half, but kept the basil and chicken boullion the same. And I only added one ladel of water to the veggies.
1 lb bow tie pasta
1/4 c. olive oil
6 garlic teeth
2 medium zucchini, cut into matchsticks
mushrooms
tomatoes, diced
1 c. parmigiana cheese
1/2 c. fresh basil
1 TBSP chicken boullion
*First start the pasta. Then cook the olive oil and garlic for about 2 minutes, then add in the Zucchinis. Add mushrooms and tomatoes. Add 2 ladles of water from pasta to the vegetables, and cook for 5-7 minutes.
*When the pasta is done, strain and add it to the zucchini mixture. Stir a little. Add salt, pepper, and chicken boullion. Add the parmesan and basil. ENJOY!!!
*I cut the pasta in half, and of course used whole wheat. I cut the garlic in half. I still did 2 zucchini, 1 small case of sliced mushrooms, and 3 diced tomatoes. I cut the cheese in half, but kept the basil and chicken boullion the same. And I only added one ladel of water to the veggies.
Bruchette
I got this recipe from a friend in Ivory Ridge. It is the best Brushette I have ever had.
1/2 c. red wine vinegar
1/2 c. olive oil
diced vine tomatoes
1 tsp chopped garlic
1 TBSP sugar
loaf of baguette
REAL parmesan
*Cut the baguette, spread a little mayo on each slice. Combine all the Brushette ingredients and place by spoonfuls on top of the baguette. Top with parmesan cheese.
*Broil for 3-5 minutes on low.
1/2 c. red wine vinegar
1/2 c. olive oil
diced vine tomatoes
1 tsp chopped garlic
1 TBSP sugar
loaf of baguette
REAL parmesan
*Cut the baguette, spread a little mayo on each slice. Combine all the Brushette ingredients and place by spoonfuls on top of the baguette. Top with parmesan cheese.
*Broil for 3-5 minutes on low.
Bruschetta Pasta
If you like bruschetta you will love this pasta dish.
1 Box pasta
2 containers of trader joes brushetta sauce (or double your own brushetta recipe)
8 oz, fresh mozzerella, cubed
a handful of fresh basil, slivered
salt and pepper to taste
Instructions:
Boil water and add some salt to flavor the pasta. Then add the pasta dn cook as direed. Cut the fresh mozzarella up into little cubes, set aside. Cut up the basil, set aside. Drain the pasta and immediatly add all ingredients, the heat of the pasta will heat the sauce and cheese. Then add salt and pepper to taste.
*sometimes to add a different flavor you can add about a TBSP of Balsamic Vinegar.
*I always use wheat pasta. I used one can of the trader joes and my own recipe of brushetta (which is also posted on this blog). It was absolutley delicious, and great for leftovers the next day.
Pasta recipe found here.
1 Box pasta
2 containers of trader joes brushetta sauce (or double your own brushetta recipe)
8 oz, fresh mozzerella, cubed
a handful of fresh basil, slivered
salt and pepper to taste
Instructions:
Boil water and add some salt to flavor the pasta. Then add the pasta dn cook as direed. Cut the fresh mozzarella up into little cubes, set aside. Cut up the basil, set aside. Drain the pasta and immediatly add all ingredients, the heat of the pasta will heat the sauce and cheese. Then add salt and pepper to taste.
*sometimes to add a different flavor you can add about a TBSP of Balsamic Vinegar.
*I always use wheat pasta. I used one can of the trader joes and my own recipe of brushetta (which is also posted on this blog). It was absolutley delicious, and great for leftovers the next day.
Pasta recipe found here.
Wednesday, September 8, 2010
Pizzucchini
These pizza zucchini boats are AMAZING! Very easy, healthy, and filling. My kids loved them, and even Scott said this is a definite "make again".
Ingredients:
4 large zucchini cut length wise
1 lb ground turkey
1/4 c. onion diced
2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 c. pizza or pasta sauce (try to keep the calories under 100 for a 1/2 c.)
2 tbsp grated Parmesan
1/2 c. mozzarella cheese, shredded
optional * 2 tbsp basil, 2 tbsp oregano
Instructions:
Pre-heat oven to 400 degrees. Coat a 13x9 baking dish with non stick cooking spray. Set aside. In a large skillet combine, ground turkey, onions, garlic powder, salt and pepper (add basil and oregano if you desire). Cook over medium high heat until turkey is brown and cooked through. While the turkey is cooking make the zucchini boats. Use a melon baller to scoop out the insides. This will make 8 long zucchini boats. Place them in the 13x9 baking dish, side by side.
Once the ground turkey is browned, add the pizza/pasta sauce and Parmesan cheese to the skillet. Simmer for 5 minutes while the sauce thickens. Spoon mixture into zucchini boats, sprinkle mozzarella cheese over the top of each boat.
Bake for 10 to 12 minutes or until cheese is golden brown.
*I chopped up the insides from the zucchini and added that to my meat mixture. I didn't add the extra spices, but that is because I knew my pizza sauce had a lot of flavor. And the next time I make this I will cut the garlic to 1 tsp rather than 2 tsp.
-Mc
Recipe found here.
Ingredients:
4 large zucchini cut length wise
1 lb ground turkey
1/4 c. onion diced
2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 c. pizza or pasta sauce (try to keep the calories under 100 for a 1/2 c.)
2 tbsp grated Parmesan
1/2 c. mozzarella cheese, shredded
optional * 2 tbsp basil, 2 tbsp oregano
Instructions:
Pre-heat oven to 400 degrees. Coat a 13x9 baking dish with non stick cooking spray. Set aside. In a large skillet combine, ground turkey, onions, garlic powder, salt and pepper (add basil and oregano if you desire). Cook over medium high heat until turkey is brown and cooked through. While the turkey is cooking make the zucchini boats. Use a melon baller to scoop out the insides. This will make 8 long zucchini boats. Place them in the 13x9 baking dish, side by side.
Once the ground turkey is browned, add the pizza/pasta sauce and Parmesan cheese to the skillet. Simmer for 5 minutes while the sauce thickens. Spoon mixture into zucchini boats, sprinkle mozzarella cheese over the top of each boat.
Bake for 10 to 12 minutes or until cheese is golden brown.
*I chopped up the insides from the zucchini and added that to my meat mixture. I didn't add the extra spices, but that is because I knew my pizza sauce had a lot of flavor. And the next time I make this I will cut the garlic to 1 tsp rather than 2 tsp.
-Mc
Recipe found here.
Blueberry Lemon Cake
Blueberry Lemon Cake...
This was light and delicious. It satisfied that after dinner sweet tooth, but is light enough that I didn't feel too guilty eating a slice. I also halved the recipe. It was the perfect amount for our family.
Ingredients:
1 c. flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick unsalted butter. softened
2/3 c. plus 1 1/2 tbsp sugar, divided
1/4 tsp almond extract
1 large egg
1 tbsp lemon juice
1 tsp lemon zest
1/2 c. well shaken buttermilk
5 oz. fresh blueberries
Preheat oven to 400. Butter/flour or spray an 8 inch round cake pan. Whisk together flour, baking powder, baking soda, and salt; set aside. Beat butter and 2/3 c. sugar on medium-high until pale and fluffy, about 2-3 min. Add almond extract, lemon juice, and lemon zest. Add egg and beat well. At low speed, mix in flour mixture in three batches, alternating with the buttermilk in two batches, mixing until just combined. Pour batter into cake pan, spreading and smoothing top. Scatter berries evenly over the top and sprinkle with remaining 1 1/2 tbsp of sugar. Bake until cake is golden and a wooden pick inserted comes out clean, about 25-30 minutes. Cool in pan for 10 minutes, then turn out onto a rack and cool to warm, 10-15 minutes more. Invert onto a plate and cut into 8 slices.
You can serve this with whip cream or icecream. Enjoy!
-Mc
Recipe found here.
This was light and delicious. It satisfied that after dinner sweet tooth, but is light enough that I didn't feel too guilty eating a slice. I also halved the recipe. It was the perfect amount for our family.
Ingredients:
1 c. flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick unsalted butter. softened
2/3 c. plus 1 1/2 tbsp sugar, divided
1/4 tsp almond extract
1 large egg
1 tbsp lemon juice
1 tsp lemon zest
1/2 c. well shaken buttermilk
5 oz. fresh blueberries
Preheat oven to 400. Butter/flour or spray an 8 inch round cake pan. Whisk together flour, baking powder, baking soda, and salt; set aside. Beat butter and 2/3 c. sugar on medium-high until pale and fluffy, about 2-3 min. Add almond extract, lemon juice, and lemon zest. Add egg and beat well. At low speed, mix in flour mixture in three batches, alternating with the buttermilk in two batches, mixing until just combined. Pour batter into cake pan, spreading and smoothing top. Scatter berries evenly over the top and sprinkle with remaining 1 1/2 tbsp of sugar. Bake until cake is golden and a wooden pick inserted comes out clean, about 25-30 minutes. Cool in pan for 10 minutes, then turn out onto a rack and cool to warm, 10-15 minutes more. Invert onto a plate and cut into 8 slices.
You can serve this with whip cream or icecream. Enjoy!
-Mc
Recipe found here.
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