from Southern Living Magazine | serves 6-8
2 lbs. small red potatoes, unpeeled and cut bite-size
⅓ cup red wine vinegar
⅓ cup olive oil
3 Tbs chopped fresh or 1 tsp dried dill
½ to 1 tsp salt
½ tsp pepper
1 large red bell pepper, chopped
1 cucumber, cut in half lengthwise and sliced
½ cup sliced green onions
1 4-oz. package crumbled feta cheese
1. Bring potatoes and water to a boil. Cook 25-30 minutes or just until tender; drain and cool.
2. Whisk together vinegar, oil, dill, salt and pepper. Pour over potatoes.
3. Stir in chopped bell peppers, cucumber, and green onions; add cheese, and toss to combine.
4. Cover and chill at least 2 hours.
Friday, May 31, 2013
Deluxe Cheeseburger Salad
from Pampered Chef | serves 6
4 sesame seed hamburger bun tops
1 small red onion, divided
2 plum tomatoes
¾ lb. lean ground beef
½ cup finely diced dill pickles
¾ c ketchup
1 Tbs yellow mustard
8 cups thinly sliced romaine lettuce
1 cup shredded cheddar cheese
1. Preheat oven to 425. Slice bun tops into ¼ in strips if bun tops are very thick, slice bottoms off horizontally before slicing into strips. Arrange in a single layer on pan; bake 8-10 minutes or until lightly toasted. Cool completely.
2. Slice half of the onion crosswise into thin rings. Remove and discard stems from tomatoes; cut tomatoes into quarters lengthwise and slice crosswise. Set onion and tomatoes aside.
3. Cook ground beef over medium-high heat 5-7 minutes or until no longer pink. Chop remaining onion half. Finely dice pickles. In a bowl, combine chopped onion, pickles, ketchup and mustard. Add cooked ground beef; mix well.
4. To serve, arrange lettuce on a large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.
4 sesame seed hamburger bun tops
1 small red onion, divided
2 plum tomatoes
¾ lb. lean ground beef
½ cup finely diced dill pickles
¾ c ketchup
1 Tbs yellow mustard
8 cups thinly sliced romaine lettuce
1 cup shredded cheddar cheese
1. Preheat oven to 425. Slice bun tops into ¼ in strips if bun tops are very thick, slice bottoms off horizontally before slicing into strips. Arrange in a single layer on pan; bake 8-10 minutes or until lightly toasted. Cool completely.
2. Slice half of the onion crosswise into thin rings. Remove and discard stems from tomatoes; cut tomatoes into quarters lengthwise and slice crosswise. Set onion and tomatoes aside.
3. Cook ground beef over medium-high heat 5-7 minutes or until no longer pink. Chop remaining onion half. Finely dice pickles. In a bowl, combine chopped onion, pickles, ketchup and mustard. Add cooked ground beef; mix well.
4. To serve, arrange lettuce on a large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.
Mrs. Forbes's Chocolate Chip Cookies
4 1/2 - 5 cups flour (spooned into cup)
2 tsp baking soda
2 tsp salt
2 cups shortening
2 cups chocolate chips
1 1/2 cups white sugar
1 1/2 cups packed brown sugar
2 tsp vanilla
4 medium eggs
In a large bowl, cream together shortening and sugar. Add vanilla and eggs. Mix with spoon. Combine flour, soda, and salt; add to wet ingredients. Mix with hands. Add chips and mix.
Bake at 375 degrees for 8 minutes on ungreased cookie sheets. As the oven gets hotter, reduce baking time 1/2 minute. Cookies should look barely brown on the edges.
2 tsp baking soda
2 tsp salt
2 cups shortening
2 cups chocolate chips
1 1/2 cups white sugar
1 1/2 cups packed brown sugar
2 tsp vanilla
4 medium eggs
In a large bowl, cream together shortening and sugar. Add vanilla and eggs. Mix with spoon. Combine flour, soda, and salt; add to wet ingredients. Mix with hands. Add chips and mix.
Bake at 375 degrees for 8 minutes on ungreased cookie sheets. As the oven gets hotter, reduce baking time 1/2 minute. Cookies should look barely brown on the edges.
Chicken with Salsa and Black Beans
serves 4
1 lb. boneless skinless chicken breasts
2 Tbs olive oil
8 oz. salsa
1 15 oz. can black beans, drained and rinsed
1/4 cup shredded cheddar cheese (optional)
1. Cook chicken in a covered skillet with the oil until almost comply done, about 10-15 minutes. Stir in salsa, then beans.
2. Cook covered for 7 more minutes on low.
3. Turn off heat. Serve over rice. Sprinkle with cheese, if desired.
1 lb. boneless skinless chicken breasts
2 Tbs olive oil
8 oz. salsa
1 15 oz. can black beans, drained and rinsed
1/4 cup shredded cheddar cheese (optional)
1. Cook chicken in a covered skillet with the oil until almost comply done, about 10-15 minutes. Stir in salsa, then beans.
2. Cook covered for 7 more minutes on low.
3. Turn off heat. Serve over rice. Sprinkle with cheese, if desired.
"Make 'Em Blindfolded" Brownies
from Grammy - Mary Virginia Broughton
4 squares unsweetened chocolate
2 sticks butter
2 cups sugar
4 beaten eggs
¾ cup flour
½ tsp salt
1 Tbs baking powder
1. Melt chocolate with butter; add beaten eggs and sugar.
2. Sift flour, salt, and baking powder. Add to chocolate mixture.
3. Pour into a greased 9x13 pan. You may add chopped nuts on top.
4. Bake at 350 about 25 minutes
These are good iced or uniced.
4 squares unsweetened chocolate
2 sticks butter
2 cups sugar
4 beaten eggs
¾ cup flour
½ tsp salt
1 Tbs baking powder
1. Melt chocolate with butter; add beaten eggs and sugar.
2. Sift flour, salt, and baking powder. Add to chocolate mixture.
3. Pour into a greased 9x13 pan. You may add chopped nuts on top.
4. Bake at 350 about 25 minutes
These are good iced or uniced.
Blueberry-Buttermilk Scones
from Martha Stewart Living | makes 12 scones
1 1/2 cup all purpose flour
1/2 cup cake flour (not self-rising)
3 Tbs granulated sugar
2 1/2 tsp baking powder
3/4 tsp salt
4 oz (1 stick) cold unsalted butter
1 cup blueberries
1/2 cup low-fat buttermilk
1 large egg plus 1 large egg lightly beaten for egg wash
1/2 tsp pure vanilla extract
fine sanding sugar, for sprinkling
1. Preheat oven to 375*. Line a baking sheet with parchment paper,
2. Whisk together flours, granulated sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry cutter, or rub in with your fingers, until mixture has texture of coarse meal. Stir in blueberries.
3. Whisk together buttermilk, 1 egg and the vanilla. Drizzle over flour mixture and stir lightly with a fork until dough comes together but a small amount of flour remains in bowl.
4. Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into 1-inch-thick round. Cut into 12 wedges, transfer to prepared baking sheet. Brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire racks to cool.
Scones are best served immediately but can be frozen for up to 1 month. Thaw and reheat in a 350* oven for 10 minutes.
1 1/2 cup all purpose flour
1/2 cup cake flour (not self-rising)
3 Tbs granulated sugar
2 1/2 tsp baking powder
3/4 tsp salt
4 oz (1 stick) cold unsalted butter
1 cup blueberries
1/2 cup low-fat buttermilk
1 large egg plus 1 large egg lightly beaten for egg wash
1/2 tsp pure vanilla extract
fine sanding sugar, for sprinkling
1. Preheat oven to 375*. Line a baking sheet with parchment paper,
2. Whisk together flours, granulated sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry cutter, or rub in with your fingers, until mixture has texture of coarse meal. Stir in blueberries.
3. Whisk together buttermilk, 1 egg and the vanilla. Drizzle over flour mixture and stir lightly with a fork until dough comes together but a small amount of flour remains in bowl.
4. Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into 1-inch-thick round. Cut into 12 wedges, transfer to prepared baking sheet. Brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire racks to cool.
Scones are best served immediately but can be frozen for up to 1 month. Thaw and reheat in a 350* oven for 10 minutes.
Saturday, April 6, 2013
Coconut Curry Chicken Strips
serves 4 | adapted from http://www.foodnetwork.com/recipes/sunny-anderson/curry-coconut-chicken-breasts-recipe/index.html
Ingredients:
4 boneless, skinless chicken breasts, sliced in half horizontally and pounded thin
Salt and freshly ground black pepper
1/2 cup all-purpose flour
3 eggs
2 tablespoons milk
2 tablespoons milk
1 cup fresh ground coconut
1 cup panko breadcrumbs
1 cup panko breadcrumbs
1/2 cup granulated sugar
1 Tbs. curry
Directions:
Directions:
Sprinkle the chicken on both sides with salt and pepper. Preheat oven to 350 degrees.
Meanwhile, dredge the chicken. On a plate, combine the flour and a pinch of salt. In a bowl, whisk together the eggs, milk, and a pinch of salt. In another bowl, add the coconut, the curry powder, breadcrumbs and a pinch of salt. Stir to combine, turning the coconut yellow. To dredge, first place the chicken breasts in the flour and coat on all sides. Shake off any excess flour and dunk in the egg mixture. Remove and press all sides into the coconut mixture.
Bake the chicken about 10 minutes or until cooked through.
Serve with rice cooked in coconut milk and mango chutney or apricot marmalade.
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