OK ladies and gents, this recipe is a big winner! There's cooking and cooling and thawing and freezing involved, so though it's not difficult, it is time consuming. It's a recipe to make the day before you need it, but it is definitely worth the wait! Seriously, every bite just made me long for picnics and barbeques and hot summer days.
It comes from Better Homes & Gardens, but I adapted it a bit.
The Crust
1 1/2 C. slivered almonds
2 Tbsp. packed brown sugar
1/2 tsp. salt
3 Tbsp. unsalted butter, melted
Preheat oven to 350. In food processor blend almonds, brown sugar and salt until coarsely ground. Transfer to bowl and stir in melted butter. Dump into 9-inch pie plate and press onto bottom and sides. Bake 8-12 min. until lightly golden. Don't overbrown or the flavor will be off. Cool completely. (You can stick it in the freezer to make it extra cool)
The Blueberry Sauce
3 C. rinsed blueberries
1/3 C. sugar
1 tsp. cornstarch
1/4 tsp. salt
1 tsp. grated lemon zest (I doubled this and loved it!)
2 tsp. freshly squeezed lemon juice
1/8 tsp. nutmeg
1 Tbsp. water
In large skillet combine blueberries, sugar, cornstarch and salt, stirring well with spoon. Add zest, lemon juice, water and nutmeg.
Cook and stir over medium heat until blueberries begin to pop, give off juce and come to full simmer. Simmer, stirring gently for another minute until sauce is lightly thickened and cornstarch is well cooked.
Set aside to cool. Refrigerate until sauce is completely chilled, otherwise it'll melt your pie.
The Ice Cream
1 Qt. vanilla ice cream.
Blueberry sauce (they said just 3/4 C., but I didn't notice that so I used it all, and I don't know what you're supposed to do with the rest of it, though I guess having some on hand would make the whole process much faster for next time.)
Transfer ie cream to mixing bowl and let stand in fridge about 30 min. or until softened. Sppon half ice cream into prepared crust. Spread in even layer and top with chilled blueberry sauce. Spoon on remaining ice cream and spread to edges.
Cover surface of pie with plastic wrap and freeze for at least 8 hours (I only made it 1 hour before digging in).
The Cream
I made this then thought it was gross so I didn't put it on the pie, I threw it down the drain. Maybe I'll give it another try next time.
1/2 C. sour cream
1/2 C. heavy cream
1 Tbsp. sugar
2 C. fresh blueberries, rinsed and dried.
To serve, mix the cream, sour cream, and sugar in mixing bowl just until thickened to spreading consistency. Spread over pie. Top with fresh blueberries. If you have leftover sauce, heat and serve on the side.
Monday, May 23, 2011
Wednesday, May 18, 2011
Thai Chicken Tacos
This was a good way to use up some cabbage. It comes from Better Homes & Gardens. For the most part, it was well received by the family.
1 lime halved (about 1 Tbsp. lime juice)
1 lb. boneless, skinless Chicken breast cut into 1/2-3/4 inch pieces
1/4 C. chopped cilantro
1 large shallot finely chopped
3 cloves garlic, minced
1 Tbsp. fish sauce (I used oyster sauce. Hoisin sauce would work too)
2 tsp. soy sauce
1/2-1 tsp. crushed red pepper. (I used less than 1/2 because of the kid factor, but there was no heat in the end.)
1/2 tsp. hot chili sauce (I used sweet chili sauce)
2 Tbsp. vegetable oil
corn tortillas (flour would be easier to get down my kids)
1 recipe cabbage slaw.
Combine lime juice with chicken, cilantro, shallot, garlic, fish sauce, soy sauce, pepper and chili sauce in a bowl or bag. Marinate at least 1 hour.
In large skillet cook chicken mixture in hot oil until cooked, about 5 min.
To serve, layer two tortillas. Top with chicken and cabbage slaw.
We liked sour cream on top. I think tomatoes would also be a nice addition.
1 lime halved (about 1 Tbsp. lime juice)
1 lb. boneless, skinless Chicken breast cut into 1/2-3/4 inch pieces
1/4 C. chopped cilantro
1 large shallot finely chopped
3 cloves garlic, minced
1 Tbsp. fish sauce (I used oyster sauce. Hoisin sauce would work too)
2 tsp. soy sauce
1/2-1 tsp. crushed red pepper. (I used less than 1/2 because of the kid factor, but there was no heat in the end.)
1/2 tsp. hot chili sauce (I used sweet chili sauce)
2 Tbsp. vegetable oil
corn tortillas (flour would be easier to get down my kids)
1 recipe cabbage slaw.
- Toss together:
2 C. shredded napa cabbage
1/2 C. shredded carrot
1/2 C. sliced green onions
1/4 C. chopped cilantro
1/4 C. chopped peanuts (optional)
1/4 C. rice vinegar -- not allowed by my family :(
Combine lime juice with chicken, cilantro, shallot, garlic, fish sauce, soy sauce, pepper and chili sauce in a bowl or bag. Marinate at least 1 hour.
In large skillet cook chicken mixture in hot oil until cooked, about 5 min.
To serve, layer two tortillas. Top with chicken and cabbage slaw.
We liked sour cream on top. I think tomatoes would also be a nice addition.
Monday, May 9, 2011
Dal Makhani Recipe for Dummies
I ate the Trader Joe's version of this and loved it. I haven't tried this recipe, but it looks good and simple, and I didn't want to forget what it was called, so here you go.
THE DAL
- Black Urad Dal (Black Lentils)
- Rajma (Kidney Beans)
II - THE MAKHANI
- Yoghurt
- Double Cream/Fresh White Butter
III - THE SPICES
- Onions
- Tomatoes
- Green Chillies
- Garlic
- Ginger
- Red Chilli Powder
- Cumin Seeds
Cooking the Dal
The idea here is to just simplify the steps. You can check out the various recipes below to get the specific amount and time.
The Soak
You've got to soak the Kidney Beans (Rajma) and the Dal for atleast 6-8 hours. Best done overnight.
The Cook
The cooking is generally done with a pressure cooker. Add a little salt and water,mix both the beans and the dal and pressure cook for about 20 minutes, till the dal is soft.
You can also add the yoghurt and some cream while cooking the dal.
Your DaL is ready
Preparing the Makhani Gravy
Well anyone familiar with Indian cooking will not find this too difficult.
- Start with heating the oil and add cumin and garlic - till this gets a bit brown
- Add the onions and fry till golden brown
- Add the other spices - chillies, garam masala, other spices, tomatoes, salt
- Lastly add the dal to this gravy
- You can add water as needed based on how thick you want the gravy
- Garnish with Cream and Coriander
- Add Butter to this delicious dish
Your Yummy Delicious Dal Makhani is ready to serve
THE DAL
- Black Urad Dal (Black Lentils)
- Rajma (Kidney Beans)
II - THE MAKHANI
- Yoghurt
- Double Cream/Fresh White Butter
III - THE SPICES
- Onions
- Tomatoes
- Green Chillies
- Garlic
- Ginger
- Red Chilli Powder
- Cumin Seeds
Cooking the Dal
The idea here is to just simplify the steps. You can check out the various recipes below to get the specific amount and time.
The Soak
You've got to soak the Kidney Beans (Rajma) and the Dal for atleast 6-8 hours. Best done overnight.
The Cook
The cooking is generally done with a pressure cooker. Add a little salt and water,mix both the beans and the dal and pressure cook for about 20 minutes, till the dal is soft.
You can also add the yoghurt and some cream while cooking the dal.
Your DaL is ready
Preparing the Makhani Gravy
Well anyone familiar with Indian cooking will not find this too difficult.
- Start with heating the oil and add cumin and garlic - till this gets a bit brown
- Add the onions and fry till golden brown
- Add the other spices - chillies, garam masala, other spices, tomatoes, salt
- Lastly add the dal to this gravy
- You can add water as needed based on how thick you want the gravy
- Garnish with Cream and Coriander
- Add Butter to this delicious dish
Your Yummy Delicious Dal Makhani is ready to serve
Wednesday, May 4, 2011
Bubble Up Pizza Casserole
I found this while browsing for new recipes. I honestly didn't think I'd like it but decided to give it a shot since it had good reviews. My kids LOVED it and I thought it was pretty good too. Definitely one we'll have again.
Ingredients:
• 1 pound sausage
• 1 onion, chopped
• 16 oz tomato sauce (or pizza sauce, then exclude the seasonings)
• 1/2 t basil
• 3 cloves minced garlic
• 1 t italian seasoning
• pepperoni slices (optional)
• 15 oz refrigerated buttermilk biscuits
• 1 1/4 cup mozzarella cheese, shredded
• veggie topping of your choice (green pepper, olives, mushrooms)
Directions:
Preheat oven to 350. Brown meat and add onion, tomato sauce, basil, garlic, and Italian seasoning. Add veggies and pepperoni. Add quartered biscuits and stir gently until they are covered with sauce. Spoon mixture into 9 x 13 dish coated with cooking spray. Bake for 25 minutes. Sprinkle with cheese and bake an additional 10 minutes or until biscuits are done. Let stand 5 moinutes before serving.
Servings: 6-8
Time to Prepare: 15 minutes plus cook time
Nutritional Information: Weight Watchers points: 8 servings-5.5 points, 6 servings-7.3 points
Ingredients:
• 1 pound sausage
• 1 onion, chopped
• 16 oz tomato sauce (or pizza sauce, then exclude the seasonings)
• 1/2 t basil
• 3 cloves minced garlic
• 1 t italian seasoning
• pepperoni slices (optional)
• 15 oz refrigerated buttermilk biscuits
• 1 1/4 cup mozzarella cheese, shredded
• veggie topping of your choice (green pepper, olives, mushrooms)
Directions:
Preheat oven to 350. Brown meat and add onion, tomato sauce, basil, garlic, and Italian seasoning. Add veggies and pepperoni. Add quartered biscuits and stir gently until they are covered with sauce. Spoon mixture into 9 x 13 dish coated with cooking spray. Bake for 25 minutes. Sprinkle with cheese and bake an additional 10 minutes or until biscuits are done. Let stand 5 moinutes before serving.
Servings: 6-8
Time to Prepare: 15 minutes plus cook time
Nutritional Information: Weight Watchers points: 8 servings-5.5 points, 6 servings-7.3 points
Saturday, April 2, 2011
Cinnamon Rolls
I always get rave reviews on this one, so I thought I'd share it. The dough also makes awesome dinner rolls, but I figure as long as you've gone to the work of making it, you may as well make a dessert out of it!
1 T. yeast
1 1/2 C. warm water
2/3 C. sugar
1 1/2 tsp. salt
2/3 C. shortening
2 eggs
1 C. warm mashed potatoes (I prepare a cup of instant potatoes and use that)
7-7 1/2 C. flour
3/4 C. butter (at room temp.)
cinnamon
brown sugar
pecans (optional)
1 1/2 C. powdered sugar
4 oz. cream cheese, sometimes I take it up to 6 oz. (at room temp.)
1/2 tsp. vanilla
1/2 tsp. salt
Dissolve yeast in the warm water. Stir in sugar, salt, shortening, eggs, potatoes, and 4 C. of flour. Mix until smooth. Add enough remaining flour to make a soft dough. Knead for about 5 minutes in an electric mixer. Place in greased bowl, turn to coat dough lightly in oil. Cover with plastic wrap and let rise.
When dough is double in size (1-2 hours), punch down and roll out to about size of large cookie sheet. Melt 1/4 C. margarine and brush onto dough. Sprinkle with cinnamon, brown sugar and pecans. As far as amounts go, I don't measure so I have no idea. Put it on thick though, then add a little more.
Roll up and slice into 1-2" thick rolls. Place on greased cookie sheet and let rise until edges of rolls are all pressing up against each other. (This usually makes 18-24 rolls for me)
Bake at 400 for about 20 minutes. You want them to look brown on top or they'll end up doughy in the middle.
After rolls get out, mix 1/2 C. butter, powdered sugar, cream cheese, vanilla and 1/2 tsp. salt until smooth. Spread on warm (not hot) cinnamon rolls.
1 T. yeast
1 1/2 C. warm water
2/3 C. sugar
1 1/2 tsp. salt
2/3 C. shortening
2 eggs
1 C. warm mashed potatoes (I prepare a cup of instant potatoes and use that)
7-7 1/2 C. flour
3/4 C. butter (at room temp.)
cinnamon
brown sugar
pecans (optional)
1 1/2 C. powdered sugar
4 oz. cream cheese, sometimes I take it up to 6 oz. (at room temp.)
1/2 tsp. vanilla
1/2 tsp. salt
Dissolve yeast in the warm water. Stir in sugar, salt, shortening, eggs, potatoes, and 4 C. of flour. Mix until smooth. Add enough remaining flour to make a soft dough. Knead for about 5 minutes in an electric mixer. Place in greased bowl, turn to coat dough lightly in oil. Cover with plastic wrap and let rise.
When dough is double in size (1-2 hours), punch down and roll out to about size of large cookie sheet. Melt 1/4 C. margarine and brush onto dough. Sprinkle with cinnamon, brown sugar and pecans. As far as amounts go, I don't measure so I have no idea. Put it on thick though, then add a little more.
Roll up and slice into 1-2" thick rolls. Place on greased cookie sheet and let rise until edges of rolls are all pressing up against each other. (This usually makes 18-24 rolls for me)
Bake at 400 for about 20 minutes. You want them to look brown on top or they'll end up doughy in the middle.
After rolls get out, mix 1/2 C. butter, powdered sugar, cream cheese, vanilla and 1/2 tsp. salt until smooth. Spread on warm (not hot) cinnamon rolls.
Thursday, February 17, 2011
Coconut Chicken Fingers
This one was a big winner at our house. We served it with roated red potatoes. Delish!
Recipe by Our Best Bites
12 chicken tenders (ya know, more or less...)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder (didn't have any, but ginger took it's place wonderfully)
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)
preheat oven to 450 degrees.
Give coconut a rough chop so it's about the same size as the panko pieces
Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.
Working with one chicken tender at a time, dredge in flour...
then dip in egg...
And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray.
Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.
Recipe by Our Best Bites
12 chicken tenders (ya know, more or less...)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder (didn't have any, but ginger took it's place wonderfully)
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)
preheat oven to 450 degrees.
Give coconut a rough chop so it's about the same size as the panko pieces
Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.
Working with one chicken tender at a time, dredge in flour...
then dip in egg...
And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray.
Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.
Wednesday, February 9, 2011
Gyros
Flat bread (you can buy it or make your own. I think navajo taco bread would work well, or scones, or naan)
Roast--pork, beef or lamb
Feta cheese
Tomatoes
Onions (optional)
Roast some sort of meat in the slow cooker. I did pork, but it was rather fatty so I think I'll do beef next time.
Sauce
1 c. yogurt
1/4 C mayo
1/4 C sour cream
1 lemon, juiced
salt & pepper
1/2 tsp. garlic powder
1/2 packet italian seasoning mix
1/2 cucumber--grated. Squeeze excess water out.
Mix with a wisk and refrigerate until ready.
Place meat, sauce, lettuce, tomatoes, onion and Feta cheese in flatbead and enjoy!
Roast--pork, beef or lamb
Feta cheese
Tomatoes
Onions (optional)
Roast some sort of meat in the slow cooker. I did pork, but it was rather fatty so I think I'll do beef next time.
Sauce
1 c. yogurt
1/4 C mayo
1/4 C sour cream
1 lemon, juiced
salt & pepper
1/2 tsp. garlic powder
1/2 packet italian seasoning mix
1/2 cucumber--grated. Squeeze excess water out.
Mix with a wisk and refrigerate until ready.
Place meat, sauce, lettuce, tomatoes, onion and Feta cheese in flatbead and enjoy!
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