No Slivers Here

September 28, 2008

Bacon and Egg Muffins

Filed under: Bread, Breakfast, Main Dish — Tags: — bettylou79 @ 3:44 am

This morning I asked Nate what he wanted for Breakfast and he said it would be a perfect morning for his famous, “Egg, Bacon and Cheese Scramble.” Sadly, we didn’t have that exactly but it was darn close! I was looking through a few blog articles in my Google Reader when this recipe popped up. I wanted to try it and so did Nate. We were in luck because we also had all of the ingredients. There is nothing worse than having to run to the store in the morning before Breakfast! I think this recipe would be great for a brunch and even better with a side of melons or bananas or even strawberries. We each ate 3 muffins, so based on that, this recipe makes about 4 servings. The recipe directs you to put the batter in mini muffin tins but I don’t own one of those so I put it in a regular muffin tin. The author also says that if she was going to use a regular muffin she would use an extra egg or two. One extra egg turned out just fine! I would not suggest adding salt or pepper to the batter because it is salty enough. The directions say to add the bacon and the cheese on the bottom and then spread the batter on top, but I blended everything all together because I didn’t have a lot of bacon. You really don’t even need butter on these. Enjoy! My changes are below in red.

Bacon and Egg Mini Muffins

source: Culinary Kicks

Ingredients:

2/3 cup original Bisquick Mix
1/4 cup half and half
1/4 cup plain yogurt or sour cream
1/2 tsp Worcestershire sauce
3 eggs (4 for a dozen regular muffins)
2/3 cup shredded Cheddar cheese
1/2-2/3 cup cooked chopped bacon
4 medium green onions, thinly sliced (I omitted)

Directions:

Heat oven to 400 degrees and spray 24 small muffin cups or 12 regular muffin cups.
Whisk together Bisquick, half and half, yogurt, Worcestershire sauce and eggs in a small bowl until blended.

Divide the bacon, green onions and cheese in the bottom of each muffin cup. Spoon a Tbsp of the egg mixture into each muffin cup. I blended all ingredients together and then filled each cup about 3/4 full.

Bake 15-20 minutes or until golden. Cool 5 minutes in the pan, then remove from pan and either eat right away, or cool completely and put into bags and refrigerate for several days, or freeze for 3 months.

Black and White Banana Loaf

Filed under: Bread, Breakfast, Dessert, Fruit — Tags: — bettylou79 @ 1:53 am

Yet another successful recipe from Dorie Greenspan’s Baking: From My Home to Yours. This recipe was floating around and popping up in my Google Reader in August as it was one of the recipes chosen by the Tuesday’s with Dorie group. After I finally bought the book in August I decided I needed to try it and especially because I have enough ripe bananas around. I made this a few days ago and we are now enjoying it! I love the hint of rum taste in the bread as well as the nutmeg. My husband likes the hint of lemon taste. He also said, “I feel like I should be somewhere tropical when I eat this.” I have to agree! So who is buying us tickets to Hawaii!?? Any takers? I strongly suggest making this if you have extra bananas sitting around. Enjoy!

Black-and-White Banana Loaf

Source: Baking: From My Home to Yours

Ingredients:

1 1/3 c. all purpose flour
1 tsp. baking powder
½ tsp. salt
½ tsp. freshly grated nutmeg
1 ½ ripe bananas, peeled
Squirt of fresh lemon juice
Grated zest of ½ lemon
1 tbsp. dark rum
2 oz. bittersweet chocolate, finely chopped
1 stick plus 2 tbsp. room temperature butter
2/3 c. packed light brown sugar
1/3 c. sugar
4 large eggs
1 tsp. pure vanilla extract
½ c. whole milk

Getting Ready:
Center a rack in the oven and preheat oven to 325 degrees. Butter an 8 ½ x4 ½ x 2 ½ inch loaf pan on an insulated baking sheet.
Whisk together flour, baking powder, salt and nutmeg.
In another small bowl, mash the bananas with lemon juice, zest, then stir in the rum.
Melt the chocolate and 2 tbsp. butter together in a microwave or saucepan over simmering water.
Working with a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 3 minutes. Add the sugars and beat for 2-3 more minutes, until light and smooth. Add the eggs one at a time, beating well after each addition, then beat in vanilla. The batter will look curdled, and it will continue to look curdled as you add ingredients. Reduce the mixer speed to low and add half the flour mixture, mixing only until it is just incorporated. With the mixer running, pour in the milk and when it is blended add the remaining dry ingredients.
Scrape down the bowl and mix in the mashed bananas. The batter will look even lumpier.
Pour a little less than half the batter into the bowl with melted chocolate and stir to blend. Drop alternating spoonfuls of both batters into prepared pan (or follow any of the marbling techniques on page. 229). Then, using a knife, swirl the batters taking care not to overdo it.
Bake for 1 hour and 20 – 30 minutes, or until a knife inserted into the center of the cakes comes out clean. Check after 30 minutes, if the cake browns too much, cover loosely with a foil tent. Transfer the cake to a cooling rack and let it cool for 15 minutes before removing it from the pan. Continue to cool on the rack.

September 26, 2008

Chicken Noodle Soup

Filed under: Chicken, Main Dish, Soup, Vegetables — Tags: — bettylou79 @ 11:26 am

I woke up with a sore throat yesterday and today it appears to be worse. I really can’t get sick, especially as a substitute teacher, I’m supposed to be there when others get sick! So in an attempt to ward off the cold I’ve been resting when I can and taking Advil Cold and Sinus on a regular basis. This morning I made the decision to scrap what was on the menu for tonight and make Chicken Noodle Soup instead. I’ve only made the soup without my mom’s help a few times and if I do say so myself, it turned out pretty well! Here is my recipe, which is probably a combination of my mom and Grandma’s recipes.

Chicken Noodle Soup

Ingredients:

2 boneless skinless chicken breasts

2 carrots, chopped

3 ribs celery, chopped

1/2 medium onion, chopped

3 Chicken bullion cubes

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

1 TB dried Parsley

1 cup dried egg noodles

Directions:

Place whole chicken breasts in large pot of water. Boil until chicken is cooked through, 10-15 minutes, skimming foam that forms on surface. Add carrots, onion, celery, chicken bullion, garlic and onion powder to broth. Remove chicken and cut into small bite-size pieces. Add chicken back to pot. Add parsley and egg noodles. Boil until egg noodles are done, 10 minutes or so. Taste and add additional seasonings as necessary.

Dinner Divas: Mac and Cheese with Chicken and Broccoli

Filed under: Chicken, Dinner Divas, Main Dish, Vegetables — Tags: , — bettylou79 @ 11:10 am

This is my second recipe this month from Dinner Divas. This recipe comes from Rachel Ray, who personally annoys me as well as my husband. He makes fun of the way she talks with her hands all the times. I really have not had good luck with her recipes. A few years ago I made another one of her recipes that was similar to Mac n Cheese and I had the same problem that I had with this recipe. It came out super duper soupy! When I make Mac’n’Cheese I bake mine, so I think that could be part of the problem. I also found this recipe to be on the super spicy side. I like spice but I think that it over powered the other ingredients. I have heard a lot of people say that they find RR’s recipes to be blah. This one wasn’t blah but super spicy. I also don’t recommend using the full amount of whole milk that it calls for. I think that I will be sticking to my traditional Macaroni and Cheese. It was fun to try a new recipe though! I didn’t make any changes to the recipe. Enjoy!

Mac and Cheese with Chicken and Broccoli

source: Rachel Ray

Ingredients

  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1 pound chicken breast tenders, chopped
  • Salt and pepper
  • 1 small onion, chopped
  • 1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists
  • 2 1/2 cups raw broccoli florets, available packaged in produce department
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 3 cups whole milk
  • 1 cup chicken stock
  • 3 cups yellow sharp Cheddar
  • 1 tablespoon prepared Dijon mustard

Directions

Place a pot of water on to boil for macaroni.

Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.

To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.

While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.

Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.

Add cheese to milk sauce and stir to melt it in, about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings, transfer to a large serving platter and serve.

September 23, 2008

Sophisto Joes

Filed under: Beef, Main Dish — Tags: — bettylou79 @ 11:32 am

These are not your mama’s Sloppy Joes! These are wonderful! My husband says that I have now cooked “two hot meals in a row.” I had to ask him to clarify that one! He meant that he loved the Chicken Roll-ups from last night and then this recipe! I found this recipe when I was going through my Gourmet magazines. I ended up with a free year subscription by using up some frequent flier miles that were about to expire with a certain airline. I really didn’t like the magazine at first because I thought the recipes were too fancy and contained ingredients were too hard to find. Now I love it! I was ripping out recipes that I liked and came across this one. I saw it and decided that I had to make it for dinner this week. We loved these Sloppy Joes! They are so different but also refined! When I was searching online for a link to the recipe, I found it on Epicurious.com. Quite interesting! Enjoy!

Sophisto Joes

source: Gourmet magazine (Epicurious.com)

Ingredients:

1 (14 1/2-ounce) can whole tomatoes in juice, drained

1 large onion, chopped
4 garlic cloves, finely chopped
2 tablespoons unsalted butter
1 medium carrot, finely chopped
1 celery rib, finely chopped
1 1/2 lb ground beef chuck
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 cup dry red wine
2 tablespoons Worcestershire sauce
1 1/2 tablespoons packed brown sugar
4 kaiser rolls, split

Preparation

Purée tomatoes in a blender.

Cook onion and garlic in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until onion begins to brown, 4 to 5 minutes. Add carrot, celery, and 1/2 teaspoon salt and cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes.

Add beef and brown, stirring to break up lumps, 5 to 6 minutes. Add chili powder, cumin, 1/2 teaspoon salt, and 3/4 teaspoon pepper and cook, stirring, 2 minutes. Add puréed tomatoes, wine, Worcestershire sauce, and brown sugar and boil, stirring occasionally, until sauce has thickened, about 6 minutes. Season with salt and sandwich inside rolls.

Chicken, Ham and Cheese Roll-ups with Couscous and Peas

Filed under: Chicken, Main Dish, Pasta, Side Dishes, Uncategorized, Vegetables — Tags: — bettylou79 @ 11:13 am

These will be made again! I found this recipe in an old Everyday Food magazine. The combination of all the ingredients was perfect. The only slight change was that I used chicken breasts that I had pounded a bit and then cut them into 4 strips. I was really nervous about the chicken getting done (bad experiences in the past) but it turned out fine. I also didn’t want to cut into the roll-ups and ruin the presentation!! I paired the roll-ups with couscous and peas. Enjoy!

Chicken, Ham and Cheese Roll-ups with Couscous and Peas

source: Everyday Food

Ingredients

Serves 4

  • 8 thin chicken cutlets (about 1 1/2 pounds total)
  • Coarse salt and ground pepper
  • 2 tablespoons honey mustard
  • 4 slices deli ham (about 4 ounces total), halved lengthwise
  • 12 thin slices Swiss cheese (about 4 ounces total), halved lengthwise into 24 strips
  • 1 package (10 ounces) frozen peas
  • 1 tablespoon butter
  • 3/4 cup couscous

Directions

  1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place cutlets on work surface, and season with salt and pepper.
  2. Spread cutlets with mustard; layer with 1 slice of ham and 2 strips of cheese. Starting at a short end, roll up cutlets; place, seam side down, on prepared baking sheet. Top each cutlet with 1 piece of remaining cheese; broil until browned and chicken is opaque throughout, 6 to 10 minutes.
  3. Meanwhile, in a small saucepan, bring peas, butter, and 1 cup water to a boil. Remove from heat, and stir in couscous. Cover and let stand 5 minutes. Season with salt and pepper; fluff with a fork. Serve couscous with roll-ups.

September 22, 2008

Milk Chocolate Mini Bundt Cakes

Filed under: Dessert — Tags: — bettylou79 @ 8:57 am

This weekend a few of the women of my family (my mom and two cousins) got together to make an old family favorite recipe called Antipasta, but more on that later. This busy day started early, well not too early and went until the evening. My mom made soup and a salad for lunch and she appointed me to make dessert. A month ago I bought Baking From My Hom to Yours and have been slowly reading through it. When I came across this recipe I knew it would be perfect for a lunch or shower. Fair warning! This dessert it rich! A few of us ate half of our cake and then went back to working on the Antipasta and would come back for nibbles! Also, I had forgotten about how fast my mom’s oven bakes things so the cakes were a little dried out. Despite those minor details they were still delicious and looked great! You will notice that the recipe calls for a mini bundt pan. They really are pretty easy to find. I bought mine at Linen’s and Things because ours is closing and everything was on sale. I really felt like a vulture hovering over prey in that store. I was good though, and didn’t buy anything I didn’t have on my list! You can find the pans that have 6 or 12 cake molds. Enjoy!

Chocolate Mini Bundt Cakes
(adapted from Dorie Greenspan’s “Baking From My Home to Yours”)
(makes 6 mini bundt cakes)

Swirl:

3/4 cup chopped walnuts or pecans

2 tsp unsweetened cocoa powder

2 tsp sugar

Cake:
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
4 ounces (1 stick/8 tbsp) unsalted butter, softened at room temp
1/2 cup granulated sugar
1 large egg
1/2 tsp pure vanilla extract
1/2 cup whole milk
7 ounces good quality milk chocolate, melted and cooled

Glaze:
2 ounces bittersweet chocolate, finely chopped

2 tsp light corn syrup

1 TB chopped pecans or toasted walnuts

To make the cake:
Preheat oven to 350F. Generously butter a 6-mold mini bundt pan. (Each mini bundt is about 3.5 inches wide x 1.75 inches tall.)

Sift together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat the butter and sugar on medium speed until smooth, about 3 minutes. Add egg and beat for 1 minute more, then beat in the vanilla.

On low speed, add half the flour mixture and mix only until it is incorporated. Add in the milk and mix until just blended. Then add the remaining flour mixture and mix only until it is incorporated. Blend in the melted chocolate.

Fill each of the mini Bundt molds with a little batter, then divide the swirl ingredients evenly among the molds and top off with the remaining batter. Bake at 350F until cake tester comes out clean, about 20-22 minutes.

Cool for 5-10 minutes in pan. Then remove the mini bundt cakes from pan and cool to room temperature before glazing.

To make glaze:
Melt chocolate in a heatproof bowl over a saucepan of simmering water or in the microwave on low. Stir in corn syrup. Spread glaze or drizzle over cakes and sprinkle with nuts. Allow glaze to set at room temperature, about 15 minutes.

September 19, 2008

Parmesan Rice

Filed under: Side Dishes — Tags: — bettylou79 @ 10:42 am

As I mentioned in my previous post, I was looking through old editions of Everyday Food for inspiration for my menu for the week. This recipe was on the same page as the Sage Pork Chops. This was delicious and so tasty! It reminded me a lot of Trader Joe’s Rice Pilaf with peas. We will be having this again for sure! Enjoy!

Parmesan Rice

source: Everyday Food Magazine

Ingredients

  • 1 cup long-grain white rice
  • coarse salt
  • 2 tablespoons butter
  • 3 tablespoons grated Parmesan cheese
  • 1/4 cup fresh flat-leaf parsley, chopped

Directions

  1. In a medium saucepan with a lid, bring 1 1/2 cups water to a boil. Add rice and teaspoon salt. Cover and reduce to a simmer. Cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat.
  2. Add butter, Parmesan, and parsley; fluff gently with a fork.

Sage Pork Chops

Filed under: Main Dish, Pork — Tags: , — bettylou79 @ 10:34 am

I decided to take a look at all my old Everyday Food magazines when I was menu planning on Sunday. I have enough of them stacked by all my cookbooks, that I figured it couldn’t hurt! I found this recipe in an edition from March of 2007. We will definitely try these again! As I was cooking the pork chop sauce I said to my husband, “Yeah, for cooking with wine!” Earlier this week I made Coq Au Vin and that also smelled wonderful. The recipe doesn’t call for pork chops with the bone in but I used them any way and cooked them a bit longer in the beginning to insure that they were done. Enjoy!

Sage Pork Chops

source: Everyday Food Magazine

Ingredients

serves 4

  • 4 boneless pork loin chops (6 ounces each)
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium shallot, minced
  • 1 teaspoon chopped fresh sage or 1/4 teaspoon dried
  • 1/4 teaspoon dried thyme leaves
  • 1/2 cup dry white wine

Directions

  1. Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover loosely with aluminum foil to keep warm.
  2. Make sauce: Add shallot to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce, and serve with Parmesan Rice.

September 17, 2008

New Coq Au Vin

Filed under: Chicken, Main Dish — Tags: — bettylou79 @ 12:08 pm

This recipe was chosen by The Dinner Diva’s. This was my first time making Coq Au Vin, let alone having it. So honestly, I wasn’t even sure what it was supposed to taste like. I’ve seen it made on cooking shows before. I followed the recipe to a T but next time, if I use this recipe again, I will cook things longer in the beginning. The recipe should have taken about 45 minutes or so to cook but it actually took me about an hour. From the quick picture that I saw on the website this came from, there wasn’t a lot of liquid left when the chicken was done. I’m not sure if I will make this recipe again but I am interested in trying a different recipe. Sadly, I don’t have a picture because I forgot to take one! The camera was even turned on and sitting next to me!! On to the recipe!

New Coq Au Vin

source: Epicurious.com

Ingredients:

6 chicken thighs with skin and bone (2 pounds)
2 tablespoons olive oil
10 garlic cloves, halved
3 celery ribs, cut crosswise into 1-inch pieces
1 cup dry white wine
1 cup water
1/4 cup finely chopped flat-leaf parsley

Preparation

Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear chicken, skin side down, in 2 batches until golden brown (do not turn), 3 to 5 minutes, then transfer to a plate.

Pour off all but 2 tablespoons fat from skillet. Cook garlic and celery in skillet over medium heat, stirring frequently, until golden and just beginning to soften, about 5 minutes. Add wine and boil, uncovered, until reduced by about half, 3 to 5 minutes. Add water and bring to a simmer.

Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through, 20 to 25 minutes. Sprinkle with parsley.

Serve with: olive-oil mashed potatoes

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