1 pkg whole wheat linguine cooked and cooled
Head of green cabbage shredded
Head of purple cabbage shredded
(I sometimes just buy 2 bags of coleslaw)
Bag of spinach
Red yellow and orange bell peppers thinly sliced
4 green onions
1 peeled and sliced cucumber I use a half because they are not my favorite
Little chopped cilantro
1 can of cashews
Dressing
Juice of 2 limes
1 cup olive oil
4 T sesame oil
3/4 cup soy sauce
2/3 cup brown sugar
6 T fresh ginger
4 cloves of garlic
2 jalapeño
Blend the dressing together in food processor
This is a large salad I cut everything in half if I'm making it just for my family!
Tuesday, April 3, 2012
Monday, March 19, 2012
Mint Ice Cream Brownie Squares
This dessert is basically four desserts combined into one. Obviously you can't go wrong with that!
Recipe by OurBestBites.com
Ingredients
1 box brownie mix, baked in 9×13 inch pan (check sizes on back of box)
1 1/2 quart mint chip ice cream
1 cup dark or semisweet chocolate chips
1/2 cup cream (heavy or regular)
1/4-1/2 teaspoon McCormick pure peppermint extract
15-20 oreo cookies
1 8-ounce container whipped topping
optional: McCormick green food coloring, shaved or curled chocolate or sprinkles
Instructions
Line a 9×13 inch pan with foil and let foil extend at least 1 inch over edges of pan. Bake brownies according to package instructions. Cool completely and place in freezer to chill. Soften ice cream until you can easily stir it with a spoon. Gently spread in an even layer over brownies. Place pan in freezer to chill. Place chocolate chips in a bowl. Heat cream in microwave until hot and bubbly. Pour over chocolate and cover bowl with plastic wrap. Let sit 5 minutes and then whisk until smooth. Whisk in peppermint extract and let chocolate mixture cool to close to room temperature. Drizzle in an even layer over ice cream layer in pan. Sprinkle crushed cookies evenly over chocolate and lightly press in with your hands. Top with whipped topping and spread out into an even layer. If desired, sprinkle shaved or curled chocolate, or sprinkles on top. Freeze at least several hours (and up to several days, covered), until firm. When ready to serve, let sit at room temperature for about 10-15 minutes to soften. Remove dessert from pan using foil and then cut into squares.
Cupcake Version: If desired, bake 1-2 tablespoons brownie batter in cupcake liners. Once cooled and chilled, layer remaining ingredients on top. Pipe on whipped topping (color with food coloring first, if desired) and freeze until firm.
Recipe by OurBestBites.com
Ingredients
1 box brownie mix, baked in 9×13 inch pan (check sizes on back of box)
1 1/2 quart mint chip ice cream
1 cup dark or semisweet chocolate chips
1/2 cup cream (heavy or regular)
1/4-1/2 teaspoon McCormick pure peppermint extract
15-20 oreo cookies
1 8-ounce container whipped topping
optional: McCormick green food coloring, shaved or curled chocolate or sprinkles
Instructions
Line a 9×13 inch pan with foil and let foil extend at least 1 inch over edges of pan. Bake brownies according to package instructions. Cool completely and place in freezer to chill. Soften ice cream until you can easily stir it with a spoon. Gently spread in an even layer over brownies. Place pan in freezer to chill. Place chocolate chips in a bowl. Heat cream in microwave until hot and bubbly. Pour over chocolate and cover bowl with plastic wrap. Let sit 5 minutes and then whisk until smooth. Whisk in peppermint extract and let chocolate mixture cool to close to room temperature. Drizzle in an even layer over ice cream layer in pan. Sprinkle crushed cookies evenly over chocolate and lightly press in with your hands. Top with whipped topping and spread out into an even layer. If desired, sprinkle shaved or curled chocolate, or sprinkles on top. Freeze at least several hours (and up to several days, covered), until firm. When ready to serve, let sit at room temperature for about 10-15 minutes to soften. Remove dessert from pan using foil and then cut into squares.
Cupcake Version: If desired, bake 1-2 tablespoons brownie batter in cupcake liners. Once cooled and chilled, layer remaining ingredients on top. Pipe on whipped topping (color with food coloring first, if desired) and freeze until firm.
Sunday, December 4, 2011
Candied Coconut Sweet Potatoes
Recipe by Our Best Bites.
4 C mashed Sweet potatoes (4 med sweet potatoes or abt 2 large sized cans)
6 Tbs Sugar
4-6 Tbs butter (no margarine), softened or melted
2 eggs, beaten
1/2 can Sweetened Condensed Milk (eyeball it)
1 t vanilla
Topping:
1 C brown sugar
1 C sweetened coconut flakes
6 Tbs melted butter
Note: You can make these up to a day or two ahead of time, just keep them well covered in the fridge and don’t put the topping on until just before baking.If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil in the oven. Cook for 40-60 minutes or until tender.
Once they’ve cooled enough to handle, slice in half and scoop out the insides into a mixing bowl. Or peel, cut into squares and boil about 20 minutes until they're soft enough to mash.
To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla. Your butter should be soft enough to blend up easily so nuke it in the microwave before you add it to the bowl if you need to.
You could mash it all up by hand, but an electric mixer works great. I don’t like it completely pureed, so I mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks.
Spread this mixture evenly into a 9 x 13 pan.
For the topping, combine brown sugar and coconut and then pour melted butter over and combine. Mmm…
Take a pinch of the buttery-sugary mixture and put it in your mouth. Chew. Swallow. Then sprinkle the rest evenly over the sweet potatoes in the pan.
Bake in a 350 degree oven for about 40-50 minutes. It will be more or less depending on the size of dish you use, whether you double the topping, etc. But the top should be nice and browned and bubbly so just keep an eye on it.
4 C mashed Sweet potatoes (4 med sweet potatoes or abt 2 large sized cans)
6 Tbs Sugar
4-6 Tbs butter (no margarine), softened or melted
2 eggs, beaten
1/2 can Sweetened Condensed Milk (eyeball it)
1 t vanilla
Topping:
1 C brown sugar
1 C sweetened coconut flakes
6 Tbs melted butter
Note: You can make these up to a day or two ahead of time, just keep them well covered in the fridge and don’t put the topping on until just before baking.If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil in the oven. Cook for 40-60 minutes or until tender.
Once they’ve cooled enough to handle, slice in half and scoop out the insides into a mixing bowl. Or peel, cut into squares and boil about 20 minutes until they're soft enough to mash.
To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla. Your butter should be soft enough to blend up easily so nuke it in the microwave before you add it to the bowl if you need to.
You could mash it all up by hand, but an electric mixer works great. I don’t like it completely pureed, so I mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks.
Spread this mixture evenly into a 9 x 13 pan.
For the topping, combine brown sugar and coconut and then pour melted butter over and combine. Mmm…
Take a pinch of the buttery-sugary mixture and put it in your mouth. Chew. Swallow. Then sprinkle the rest evenly over the sweet potatoes in the pan.
Bake in a 350 degree oven for about 40-50 minutes. It will be more or less depending on the size of dish you use, whether you double the topping, etc. But the top should be nice and browned and bubbly so just keep an eye on it.
Wednesday, November 30, 2011
Mac & Cheese
Sauce
4 tablespoons (1/2 stick) unsalted butter
1/3 cup all-purpose flour
3 cups milk
14 ounces cheddar cheese, preferably Flagship, grated (about 3 1/2 cups)
2 ounces Jack cheese, preferably Just Jack, grated (about 1/2 cup)
1/2 teaspoon coarse salt
1/4 to 1/2 teaspoon chipotle chile powder
1/8 teaspoon garlic powder
Directions
1. Melt butter in a heavy-bottomed saucepan over medium heat; whisk in flour. Continue whisking and cooking for 2 minutes.
2. Slowly add milk, whisking constantly. Cook, stirring frequently, until sauce has thickened, about 10 minutes. Remove from heat. Add cheeses, salt, chile powder, and garlic powder. Stir until cheese has melted and all ingredients are well incorporated, about 3 minutes. Use immediately or refrigerate up to 3 days.
3. To reheat sauce, place in a saucepan over low heat, stirring frequently, until heated through.
Butter or vegetable oil, for baking dish
6 ounces penne (4 C. uncooked macaroni)
1 batch Cheese Sauce
1 ounce cheddar cheese, grated (1/4 cup)
1 ounce Gruyere cheese, grated (1/4 cup)
1/4 to 1/2 teaspoon chipotle chile powder
Directions
1. Preheat oven to 350 degrees. Butter or oil and 8-inch baking dish; set aside.
2. Bring a large pot of water to a boil over high heat. Cook penne, according to package direction, for 2 minutes less than recommended on the package. Rinse pasta in cold water; set aside.
3. In a medium bowl, mix together cooked pasta and sauce gently but thoroughly. Pour pasta into prepared baking dish; sprinkle with cheeses and chile powder. Bake, uncovered, for 20 minutes. Let stand 5 minutes before serving.
4 tablespoons (1/2 stick) unsalted butter
1/3 cup all-purpose flour
3 cups milk
14 ounces cheddar cheese, preferably Flagship, grated (about 3 1/2 cups)
2 ounces Jack cheese, preferably Just Jack, grated (about 1/2 cup)
1/2 teaspoon coarse salt
1/4 to 1/2 teaspoon chipotle chile powder
1/8 teaspoon garlic powder
Directions
1. Melt butter in a heavy-bottomed saucepan over medium heat; whisk in flour. Continue whisking and cooking for 2 minutes.
2. Slowly add milk, whisking constantly. Cook, stirring frequently, until sauce has thickened, about 10 minutes. Remove from heat. Add cheeses, salt, chile powder, and garlic powder. Stir until cheese has melted and all ingredients are well incorporated, about 3 minutes. Use immediately or refrigerate up to 3 days.
3. To reheat sauce, place in a saucepan over low heat, stirring frequently, until heated through.
Butter or vegetable oil, for baking dish
6 ounces penne (4 C. uncooked macaroni)
1 batch Cheese Sauce
1 ounce cheddar cheese, grated (1/4 cup)
1 ounce Gruyere cheese, grated (1/4 cup)
1/4 to 1/2 teaspoon chipotle chile powder
Directions
1. Preheat oven to 350 degrees. Butter or oil and 8-inch baking dish; set aside.
2. Bring a large pot of water to a boil over high heat. Cook penne, according to package direction, for 2 minutes less than recommended on the package. Rinse pasta in cold water; set aside.
3. In a medium bowl, mix together cooked pasta and sauce gently but thoroughly. Pour pasta into prepared baking dish; sprinkle with cheeses and chile powder. Bake, uncovered, for 20 minutes. Let stand 5 minutes before serving.
Thursday, November 17, 2011
Lentil Tacos
Ingredients
1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa
12 taco shells
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups shredded reduced-fat Cheddar cheese
6 tablespoons fat free sour cream
Directions
In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.
Footnotes
Nutritional Analysis: One serving (2 tacos) equals 364 calories, 11 g fat (4 g saturated fat), 17 mg cholesterol, 815 mg sodium, 45 g carbohydrate, 9 g fiber, 22 g protein. Diabetic Exchanges: 2-1/2 lean meat, 2 starch, 1-1/2 fat.
1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa
12 taco shells
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups shredded reduced-fat Cheddar cheese
6 tablespoons fat free sour cream
Directions
In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.
Footnotes
Nutritional Analysis: One serving (2 tacos) equals 364 calories, 11 g fat (4 g saturated fat), 17 mg cholesterol, 815 mg sodium, 45 g carbohydrate, 9 g fiber, 22 g protein. Diabetic Exchanges: 2-1/2 lean meat, 2 starch, 1-1/2 fat.
White Chicken Chili
1 lb. chicken breast, cut into small pieces (or 1 jar of canned chicken)
1 Tbsp. oil
small onion, diced
about 6 garlic cloves, minced
Cook those together in a pot on your stove top. Then add:
1 can diced green chilis
2 15 oz. cans white beans, undrained (pinto, navy, etc.)
4 C. chicken broth (I used less b/c I like thicker soups)
1 tsp. chicken bouillon
2 tsp. cumin
2 tsp. oregano
1/2 tsp. cayenne pepper
Simmer those together for about 1/2 hour. When you're ready to eat, add:
1 C. sour cream
3 C. monterey jack cheese, shredded
Heat through and serve.
Top with:
dallop of sour cream
fresh cilantro
chopped tomatoes
crushed tortilla chips
1 Tbsp. oil
small onion, diced
about 6 garlic cloves, minced
Cook those together in a pot on your stove top. Then add:
1 can diced green chilis
2 15 oz. cans white beans, undrained (pinto, navy, etc.)
4 C. chicken broth (I used less b/c I like thicker soups)
1 tsp. chicken bouillon
2 tsp. cumin
2 tsp. oregano
1/2 tsp. cayenne pepper
Simmer those together for about 1/2 hour. When you're ready to eat, add:
1 C. sour cream
3 C. monterey jack cheese, shredded
Heat through and serve.
Top with:
dallop of sour cream
fresh cilantro
chopped tomatoes
crushed tortilla chips
Wednesday, November 16, 2011
Roast
This is an adaptation from Paula Deen. While it's a roast recipe, it's also good with pork chops. Mmmmmm.
hunk of meat
salt
pepper
garlic powder
onion
garlic
1 can cream of mushroom soup
1/4 C. red/marsala cooking wine
2 Tbsp. beef bouillon (or 2 cubes)
3/4 C. water
1 bay leaf
season the meat all over with salt, pepper and garlic powder. Sear it in a hot pan, getting all the sides nice and golden. Then transfer to slow cooker or roasting pan, depending on your method of cooking.
combine soup, wine, boullion and water. Pour over the meat. Add bay leaf.
Cook for 7ish hours in slow cooker or 2-3 hours in oven (though I don't know what temp. since that's not how I make it.)
The gravy from this is crazy good, so you'll want to be sure to serve it with some mashed or roasted potatoes and carrots.
hunk of meat
salt
pepper
garlic powder
onion
garlic
1 can cream of mushroom soup
1/4 C. red/marsala cooking wine
2 Tbsp. beef bouillon (or 2 cubes)
3/4 C. water
1 bay leaf
season the meat all over with salt, pepper and garlic powder. Sear it in a hot pan, getting all the sides nice and golden. Then transfer to slow cooker or roasting pan, depending on your method of cooking.
combine soup, wine, boullion and water. Pour over the meat. Add bay leaf.
Cook for 7ish hours in slow cooker or 2-3 hours in oven (though I don't know what temp. since that's not how I make it.)
The gravy from this is crazy good, so you'll want to be sure to serve it with some mashed or roasted potatoes and carrots.
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