Everyday Cooking Recipes
5/9/13
Lemon Tiramisu Trifle
1/4 cup fresh lemon juice
1/4 cup granulated sugar
1/4 cup water
12-ounces cream cheese, softened
One 8-ounce jar prepared lemon curd
2 cups heavy cream
22 hard ladyfinger cookies
3 cups mixed raspberries and sliced strawberries
Powdered sugar, for garnish
Whipped cream, for serving
In a small measuring cup, mix the lemon juice with the sugar and 1/4 cup water until the sugar is dissolved. Set aside. Place the cream cheese, lemon curd and heavy cream in a food processor and process until smooth and a bit fluffy. To assemble the tiramisu, place half the ladyfingers in the bottom of an 8-inch square baking dish(or pretty round dish), breaking a few to fit, and drizzle with half of the lemon syrup. Top with half the lemon cream and 1 cup mixed berries. Repeat the layers, using the remaining ladyfingers, syrup and lemon cream.
Cover with plastic wrap and chill at least 8 hours or overnight. Before serving, top with the remaining 2 cups of berries and dust with powdered sugar. Serve with whipped cream on the side.
Serves 6 to 8
Courtesy of foodnetwork.com
White Chocolate Mousse Pie
13 chocolate cream-filled sandwich cookies, ground (such as Oreo)
3 tablespoons unsalted butter, melted
17 oval vanilla-and-chocolate sandwich cookies (such as Pepperidge Farm Milano)
1 1/4 teaspoons unflavored gelatin
1 1/4 cups heavy cream
4 ounces cream cheese, softened
12 ounces white chocolate, chopped
1 teaspoon vanilla extract
1 pint strawberries, washed and halved
2 cups whipped topping, or fresh whip cream
For the crust: Set aside 1 tablespoon of ground chocolate cookies for garnish. Stir together remaining ground cookies and butter in a bowl until combined. Press the mixture evenly over the bottom of a 9-inch pie plate. Arrange oval cookies around the edge of pie plate, alternating with vanilla and chocolate facing out.
In a small glass measuring cup, sprinkle gelatin over 1/4 cup of the cream and let stand 5 minutes to soften. Combine cream cheese, white chocolate and gelatin mixture in small saucepan. Heat over medium-low heat for 6 minutes, stirring constantly, until smooth. Remove from heat and stir in vanilla. Pour into large bowl; place over ice bath. Stir until thickened and cool Whip remaining 1 cup heavy cream in a large bowl until soft peaks form. Fold a third of the whipped cream into the white chocolate mixture until well-combined. Gently fold in the remaining whipped cream until just blended. Spoon mixture into prepared crust and refrigerate at least 3 hours or overnight.
To garnish before serving, mound whipped topping in center of pie. Sprinkle with berries and reserved cookie crumbs.
Serves 6 to 8
Courtesy of Family Circle
5/2/13
Lemon Ricotta Pancakes
2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt, plus a pinch for egg whites
1 teaspoon baking powder
4 eggs, separated
1 cup ricotta cheese
3/4 cup milk
2 lemons, zested and juiced
Butter, for cooking the pancakes
Powdered sugar, for dusting
2 cups sliced strawberries, for topping
Sift together all of the dry ingredients in a large bowl. In another bowl, combine the egg yolks, ricotta, milk and lemon zest and juice, and mix until it blended well. Make a well in the dry ingredients, add the wet ingredients to the well and whisk until combined. Preheat a griddle.
In another bowl, using a whisk or electric mixer, beat the egg whites with a pinch of salt to stiff peaks. Fold the egg whites into the flour mixture in thirds. Do this quickly and gently so the pancakes will be light and fluffy.
Melt small pats of butter onto the preheated griddle, and spread it around with a paper towel to remove any excess butter. Spoon or ladle the pancake batter onto the prepared griddle to desired size of the pancake. When the top of the pancake is full of holes, like bubbles have risen to the surface and burst, the pancake is ready to flip. Flip the cakes and cook until the bottom is golden brown.
Remove the pancakes from the grill to serving plates. Top with the sliced strawberries and garnish with powdered sugar.
Serves 4.
Courtesy of Kristie Lesser
Chocolate Waffles
3 tablespoons unsalted butter
3 tablespoons vegetable shortening
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3 tablespoons sugar
3 large eggs
1 cup milk
1/2 cup chocolate syrup, plus more for topping
1/2 teaspoon vanilla extract
Cooking spray
2 cups raspberries, washed and patted dry
Powdered sugar for topping (optional)
Melt the butter and shortening in a small saucepan, stirring to combine; remove from the heat and set aside. Whisk the flour, baking powder, salt and sugar in a large bowl.
Whisk the eggs, milk, chocolate syrup and vanilla in a large liquid measuring cup or a separate bowl. Whisk the egg mixture into the flour mixture until combined. (The batter will be slightly lumpy.) Whisk in the butter mixture until combined.
Preheat the oven to 250 degrees F. Preheat a waffle iron and spray with cooking spray. Ladle some of the batter into the waffle iron to within an inch of the edge (1/3 to 1/2 cup batter, depending on your waffle iron); cook until crisp. Transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
Divide the waffles among plates. Dust with confectioners'sugar and top with berries and/or chocolate syrup.
Serves 4
Courtesy of Kristie Lesser
4/18/13
Jalapeno Margaritas
1 thin slice of a jalapeno
2 stalks of celery
1 cup fresh lime juice
1 tablespoon powered sugar
2 cups tequila
1 cup orange liqueur
Pulse jalapeno, celery lime juice and powered sugar in a blender. Mix with tequila and orange liqueur in pitcher, chill. Serve on the rocks in salt rimmed glasses.
Makes 1 pitcher
Courtesy of Kristie Lesser
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast or turkey
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 green onions, finely chopped
Preheat the oven to 425 degrees. Cook chicken in pan with olive oil. Season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the green onions and serve.
Serves 4
Courtesy of foodnetwork.com
4/11/13
KUIK Minestrone Soup
3 tablespoons butter
1 white onion, chopped
3 cloves garlic, minced
3 carrots, peeled and chopped
1 yellow squash, sliced
1 zucchini, sliced
1 tablespoon Dried oregano
1 1/2 tablespoon chopped fresh basil
Salt and Pepper to taste
6 cups chicken stock, heated
8 ounces pasta shells
2 tomatoes, diced
1 head broccoli, in floret
In soup pot melt butter and saute onion and garlic. Add carrots and cook until tender, about 10 minutes. Add squash and zucchini. Season with oregano, basil, salt and pepper. Add hot chicken stock and bring to a simmer. Add pasta, tomatoes and broccoli. Simmer until pasta is cooked through, about 10 minutes.
Serves 4.
Courtesy of Kristie Lesser
3 cups chicken broth (or vegetable broth)
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper, to taste
2 cups cooked shell pasta
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, defrosted
Grated Parmesan
Basil sprigs, garnish, optional
In a crock pot, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Thirty minutes before the soup is done cooking, add pasta, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.
Serves 4.
Courtesy of foodnetwork.com
4/4/13
Roast Chicken with Spring Vegetables
3 1/2 pounds skin-on, bone-in chicken quarters
Kosher salt and freshly ground pepper
1 lemon, halved
3 tablespoons extra-virgin olive oil
1 tablespoon garlic powder
1 pound fingerling or other small potatoes
2 bunches radishes
1 bunch scallions
1 bunch baby carrots
1/4 cup chopped fresh dill
Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil and garlic powder. Roast 15 minutes. Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.
Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.
Serves 4
Courtesy of Kristie Lesser
Lemon Pasta with Chicken
1 pound dried penne
2 chicken cutlets, cut into fingers
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley, for garnish
2 lemons, juiced
1/2 cup grated Parmesan
Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.
Serves 4
Courtesy of Kristie Lesser
3/28/13
Bacon Jalapeno Deviled Eggs
12 large eggs, hard boiled and peeled
1 cup mayonnaise
1 1/2 tsp rice vinegar
3/4 tsp ground mustard
1/2 tsp sugar
2 jalapenos, seeded and chopped
6 pieces bacon, cooked, crisp, and crumbled
paprika
Slice the hard boiled eggs in half, lengthwise. Remove the yolks and put them in a mixing bowl. Mash the egg yolks with a fork. Add the mayonnaise, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined. Mix in the jalapenos and bacon. Put the mixture in a ziploc bag and cut a small hole in the corner of the bag. Fill each egg hole with the mixture. Sprinkle with paprika.
Chill until ready to serve.
Makes 12
Courtesy of Kristie Lesser
8 hard-boiled eggs, peeled
2 tablespoons minced green onion
1/4 cup minced celery
1 1/2 tablespoons Dijon mustard
2 teaspoons white vinegar
1/4 cup mayonnaise
1/4 teaspoon salt
2 cups shredded iceberg lettuce
2 tablespoons chopped dill
8 slices wheat bread
black pepper
Chop the eggs. Stir in the onion, celery, mustard, vinegar, mayonnaise, salt and dill. Cover and chill until ready to serve.
Divide the egg salad among 4 slices of the bread, spreading it to the corners. Grind black pepper over the egg salad, then place equal amounts of the lettuce on each sandwich. Top with the remaining bread slices. Cut in half and serve.
Makes 4 sandwiches.
Courtesy of Kristie Lesser
3/21/13
Matzo Apple tea Cakes
4 large eggs
6 tablespoons v, egetable oil
1 cup sugar
1 cup unsalted matzo meal
3 tablespoons potato starch
1/8 teaspoon salt
1 medium Granny Smith apple, peeled, cored, and diced
Cinnamon sugar, as needed
Preheat the oven to 350 degrees.
In a medium mixing bowl, whisk together the eggs and oil. Add the sugar, matzo, potato starch, and salt and mix until blended. Stir in the apples.
Spray a 2 1/2-inch by 3 1/4-inch muffin tin with non-stick spray. Fill 3/4 full with the batter and dust with the cinnamon sugar. Bake until the tops spring back when pressed, about 15 to 18 minutes.
Cool on a rack and remove from the tin when they are at room temperature.
Makes 8 to 10 cakes
Courtesy of Kristie Lesser
1 pkg. (4.5 oz) matzo ball mix (sold in supermarkets with kosher foods)
4 eggs
1/2 cup vegetable oil
2 tsp. salt
64 oz. reduced-sodium chicken
3 large carrots, sliced
3 stalks celery, sliced
1 Tbsp. chopped fresh dill
1/4 tsp. black pepper, or to taste
Prepare the matzo ball mix according to the package directions. (For most packages, mix the matzo meal with 4 beaten eggs and 1/2 cup oil, stir and refrigerate for 15 minutes. Do not over-mix.)
Set a large pot of water to boil. Once it boils, add the salt to the boiling water. Using wet hands, gently form the matzo ball mixture into 1-inch balls and carefully drop them into the water. Cover the pot and cook them for 30 minutes (reduce the heat, if necessary, to keep it at a low boil).
After adding the matzo balls to the boiling water, bring the broth to a boil in a separate large pot. Add the carrots and celery and simmer them for 15 minutes. When the matzo balls are cooked, using a slotted spoon, carefully remove them from the salted water and add them to the pot with the vegetables. (At this point you can serve the soup immediately or refrigerate it for up to 3 days). Add the dill and black pepper and serve it hot, making sure to put a matzo ball and some vegetables into each bowl.
Serves 8.
Courtesy of Kristie Lesser
3/14/14
Guinness Onion Soup
2 tablespoons extra-virgin olive oil
5 cloves minced garlic
8 cups thinly sliced onions
salt
1 tablespoon fresh thyme leaves, chopped
1/4 cup sherry vinegar
1 1/2 cups dark beer, Guinness
6 cups beef stock
6 slices country bread cut 1/2-inch thick, toasted
1/2 pound Irish Cheddar, sliced thin
Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.
Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.
Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve hot.
Serves 6
Courtesy of Foodnetwork.com
Corned Beef and Cabbage Pizza
5 tablespoons extra-virgin olive oil, plus more for the pan
3 cups sliced green cabbage
Kosher salt
1 teaspoon pickling spices, tied securely in cheesecloth
1 large potato, peeled and thinly sliced
Freshly ground pepper
2 cups shredded mozzarella cheese
3/4 cup shredded monterey jack cheese
1/2 cup freshly grated parmesan cheese
6 ounces sliced corned beef
2 of your favorite pizza crust.
Preheat oven to 400 . Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).Meanwhile, toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.
Place your favorite pizza dough, whether already baked or fresh dough, on a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Use other half of the ingredients to make another pizza. Carefully slip the pizza onto the pan. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings on another pizza crust.
Makes 2 pizzas
Courtesy of Kristie Lesser
3/7/13
Buffalo Chicken Enchiladas
9 tortillas
3 4-ounce boneless, skinless chicken breasts, cooked and shredded
1 cup red enchilada sauce
1/3 cup buffalo wing sauce
1 cup Mexican blend cheese, shredded
3 oz gorgonzola cheese, crumbled
2 green onions, chopped
1/2 cup fresh cilantro, coarsely chopped
Preheat oven to 375 degrees F.
Spray a 9 x 13 baking dish with non-stick spray. Pour enchilada sauce in a bowl and begin by whisking in 1/2 cup buffalo wing sauce. Set aside.
Add shredded chicken to a bowl with 1/2 cup shredded cheese. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. Stir until mixture comes together.
Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture. Roll each up and set it in the baking dish, seam side down. Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining shredded cheese. Bake for 20-25 minutes.
Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top. Garnish with the green onions and cilantro and serve.
Serves 8.
Courtesy of pinterest.com
KUIK Enchiladas
1 (10.75 ounce) can condensed nacho cheese soup
1/2 cup milk
3 cups cooked, diced chicken meat, canned chicken works great!
1/2 cup salsa
1 (4 ounce) can diced green chiles
10 (8 inch) flour tortillas
Preheat oven to 375 degrees. Spray a 9 x 13 baking dish with cooking spray. In a small bowl, mix together cheese soup and milk.
In a medium bowl, combine chicken, salsa, chiles and ONLY 2 tablespoons of the soup-milk mixture. Spread about 1/3 cup chicken mixture on each tortilla, and roll up. Place tortillas in a lightly greased, and spread remaining soup-milk mix on top.
Bake for 20 minutes.
Serves 8.
Courtesy of Kristie Lesser
2/28/13
Parmesan Fish Sticks
1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 egg whites
1 cup grated Parmesan
1 cup seasoned bread crumbs
Olive oil, for drizzling
Dipping Sauce
1/3 cup reduced fat mayonnaise
1/3 cup lowfat plain yogurt or greek yogurt
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley or chives
For the Fish Sticks:
Preheat the oven to 450 degrees F. Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size. Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl. Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.
For the Dipping Sauce:
Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl.
Serves 4
Courtesy of Kristie Lesser
Panko-Crusted Fish Sticks
1 tablespoon 2% reduced-fat milk
1 pound halibut fillets, cut into 20 (1-inch) strips
1 cup panko (Japanese breadcrumbs)
3/8 teaspoon salt, divided
3/8 teaspoon ground black pepper, divided
2 tablespoons olive oil, divided
Dipping Sauce
1/4 cup light sour cream
3 tablespoons olive oil mayonnaise
2 tablespoons finely chopped bread-and-butter pickles
2 teaspoons minced capers
Combine milk and eggs in a large bowl; stir with a whisk. Add fish, and toss gently to coat. Place panko, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top bag. Add fish to panko mixture; seal bag. Shake bag gently to coat fish.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of fish; cook 4 minutes or until done, turning occasionally to brown all sides. Repeat procedure with remaining 1 tablespoon oil and, remaining fish.
For the dipping sauce:
Combine sour cream, mayonnaise, pickles, capers, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl. Serve sauce with fish.
Serves 4
Courtesy of Kristie Lesser
2/21/13 - Oscar Party Ideas!
Mini Philly Cheesesteaks
1 pound sirloin, very thinly sliced
salt and pepper
1 tablespoon olive oil
1/2 onion, sliced
1 red bell pepper
small dinner rolls
your favorite steak sauce
4 ounces cream cheese
Season sirloin with salt and pepper. Heat a nonstick skillet over medium heat. Working in small batches, brown sirloin on both sides. Remove to a plate.
Add oil to the pan and cook onions over medium-low heat. Cook for 8-10 minutes, until tender. Add in peppers and cook for 5 more minutes.
Slice rolls open and spread with a small amount of cream cheese and steak sauce. Fill with steak, peppers, and onions.
Makes 8.
Courtesy of Kristie Lesser
1 pound smoked sausage, such as kielbasa or hot links, sliced 1/4 inch thick
6 or 7 scallions, trimmed
1 large green bell pepper, chopped
2 celery ribs, chopped
3 cups chicken broth
1 1/2 cups uncooked long-grain rice
1/2 teaspoon dried thyme
1 pound raw small to large shrimp, peeled
Freshly ground black pepper
In a large heavy saucepan, cook the sausage over moderate heat until browned. With a slotted spoon, transfer the sausage to a plate.
Chop the scallions, reserving the dark green parts for garnish; add the white and pale green parts to the saucepan. Add the green pepper, celery, and garlic. Cook over moderate heat, stirring, for 5 minutes. Add the broth, rice, thyme, and reserved sausage. Bring the mixture to a boil. Reduce the heat to a simmer and cook the jambalaya, covered, for 10 minutes. Stir in the shrimp and pepper and cook the mixture, covered, for 10 to 15 minutes more or until the shrimp are just done and the rice is tender. Serve the jambalaya sprinkled with the reserved scallion greens.
Serves 6
Courtesy of Kristie Lesser
2/7/13
Chocolate Pots de Creme
9 ounces high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
5 tablespoons granulated sugar
1/4 teaspoon salt
1 tablespoon confectioners' sugar
Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
Makes 6 servings
Courtesy of Kristie Lesser
Chocolate Fondue
3/4 cup heavy whipping cream, reserve 1/4 cup to thin if fondue begins to thicken
4 bittersweet chocolate bars, chopped, 3 1/2 ounces each
2 tablespoons Frangelico or Amaretto liqueur, optional
1/4 cup finely chopped hazelnuts or almonds, optional
Dipppng options:
Hazelnut or almond biscotti
Salted pretzel sticks
Cubed pound cake
Sliced bananas
Strawberries
Sectioned navel oranges
Ripe fresh diced pineapple
Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.
Serves 4
Courtesy o, f Kristie Lesser
1/31/13
Baked Black Bean Dip
1 tablespoon olive oil
1/2 cup diced Spanish chorizo
Cooking spray
1 1/2 cups chopped onion
1 jalapeño pepper, sliced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
5 garlic cloves, minced
3/4 cup fat-free, lower-sodium chicken broth
2 (15-ounce) cans no-salt-added black beans, rinsed and drained
1 cup chopped seeded tomato
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup thinly sliced green onions
Preheat oven to 425°. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chorizo; sauté for 2 minutes. Remove chorizo from pan. Coat pan with cooking spray. Add onion and jalapeño; sauté 4 minutes, stirring occasionally. Add salt, cumin, red pepper, and garlic; sauté 1 minute, stirring constantly. Stir in broth and beans; bring to a boil. Cook 5 minutes. Mash to desired consistency. Spoon bean mixture into an 8-inch square baking dish coated with cooking spray. Top with chorizo, tomato, and cheese. Bake at 425° for 30 minutes or until lightly browned. Top with green onions.
Serves 6
Courtesy of Cookinglight.com
Smoked Salmon Dip
1 (8-ounce) tub light cream cheese
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
4 ounces smoked salmon, chopped, divided
Dill sprigs
Combine first 3 ingredients in a food processor. Add half of salmon; process until smooth. Fold in remaining half of salmon. Garnish with dill sprigs, if desired. Serve with reduced fat crackers, or toasted baguettes.
Serves 4
Courtesy of Kristie Lesser
1/17/13
Pomegranate Chicken with Walnuts
2 brown cups rice
5 skinless, boneless chicken thighs (about 1 pound), cut into quarters
Salt and pepper
1/4 cup vegetable oil
1 large onion, halved and sliced
1 clove garlic, smashed
3/4 cup walnuts, coarsely chopped
1 teaspoon ground cinnamon
1 1/2 cups cranberry-pomegranate juice
2 tablespoons chopped flat-leaf parsley
In a medium saucepan, bring the rice and 2 1/4 cups water to a simmer. Cover and cook over medium-low heat until the water has evaporated and the rice is tender, about 20 minutes. Meanwhile, season the chicken with salt and pepper. In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning once, until browned, about 7 minutes; transfer to a plate. Add the onion, garlic and walnuts to the skillet and cook, stirring often, until the onion is softened, about 5 minutes. Stir in the cinnamon, scraping up any browned bits. Return the chicken and any juices to the pan, add the cranberry-pomegranate juice and simmer until the chicken is cooked through, 3 to 4 minutes; transfer the chicken to a serving platter. Cook the sauce, stirring occasionally, until thickened slightly, about 3 minutes; stir in the parsley and pour over the chicken. Serve on top of the rice.
Serves 4.
Courtesy of rachaelraymag.com
Cashew Chicken Stir fry
1 1/4 pounds skinless, boneless chicken breasts
1 egg white
1/4 cup vegetable oil
1 1/2 tablespoons plus 1/2 tsp. cornstarch
3 teaspoons seasoned rice wine vinegar
Salt and pepper
1 1/4 cups brown rice
1/2 cup chicken broth
3/4 pound snow peas
1 1/2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1/3 cup salted roasted cashews
Slice the chicken crosswise. In a bowl, lightly beat the egg white. Stir in the chicken, oil, cornstarch, 1 tsp. rice wine vinegar and salt. Cover; chill for 30 minutes. Place the rice in a medium saucepan. Cover and cook over medium-low heat until the water has evaporated and the rice is tender, about 20 minutes Make the sauce: In a small bowl, stir or whisk together the broth, the remaining 1/2 tsp. cornstarch and 2 tsp. rice wine vinegar, salt and pepper to taste. Fill a large saucepan with 4 cups water and bring to a boil. Using a large slotted spoon, add the chicken and stir for 1 minute; drain in a colander. Trim the snow peas. Preheat a wok over high heat for 1 minute. Add the remaining 3 tbsp. oil, the ginger and garlic; stir-fry for 1 minute. Add the snow peas and stir-fry for 1 minute. Add the chicken to the wok with the spatula. Stir the sauce again and pour over the chicken. Cook, stirring, until the sauce thickens, the chicken is cooked and the peas are crisp-tender, about 3 minutes. Fluff the rice and spoon onto plates. Spoon the chicken mixture on top. Chop the cashews; sprinkle on top.
Courtesy of Kristie Lesser
1/10/13
Curried chicken and Rice
1 1/2 pound bone-in chicken breast, halves
2 medium carrots, sliced diagonally into 2-inch pieces
1 bay leaf
salt
6 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 large onion, very thinly sliced
1 teaspoon sugar
1 1/2 teaspoons Madras curry powder
1/3 cup jasmine rice
3 tablespoons finely chopped fresh mint
3 tablespoons chopped fresh dill
1 lemon, cut into wedges
Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes,
Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
Puree the rice mixture with in a blender until smooth, then return to the pan. Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges
Serves 4
Courtesy of foodnetwork.com
3 (10.75-ounce) cans condensed chicken and rice soup
3 cups low-sodium chicken broth
1/3 cup lemon juice
3 egg yolks, lightly beaten
1 cooked, store-bought roasted chicken breast, shredded
1 tablespoon finely chopped fresh parsley leaves
In a medium pot, over medium-high heat, add condensed chicken and rice soup, chicken broth and lemon juice. Bring to simmer.
In a small bowl, lightly whis, k egg yolks. Slowly stir in 1/4 cup of the hot broth into the egg yolks to prevent curdling. Gradually pour the egg yolk mixture into the soup, stirring constantly. Stir in shredded chicken and heat through. Ladle into bowls and garnish with a pinch of fresh parsley.
Serves 4
Courtesy of Kristie Lesser
1/3/13
Homemade Instant Oatmeal
4 cups old-fashioned rolled oats
1/4 cup light-brown sugar
1 1/4 teaspoons coarse salt
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees. Spread oats on a rimmed baking sheet; bake until lightly toasted but not browned, about 15 minutes. Let cool. Pulse in a food processor until coarsely chopped. Mix in 1 cup of a combination of add-ins (see our suggestions below), and stir in sugar, salt, and cinnamon, or more to taste, before storing in an airtight container for up to 2 weeks. To Serve, stir in boiling water until desired consistency is reached. Let stand 2 to 3 minutes.
Other add-ins- Toasted almonds, dried apriocts, flaxseed.
Serves 6.
Courtesy of Kristie Lesser
Oatmeal Vanilla Protein Pancakes
1/2 cup Oatmeal (Old fashioned kind)
1/3 cup Egg whites
1 scoop of Vanilla Protein Powder (23grm protein per scoop)
1 tablespoon Ground Flaxseed
1/2 of a ripe Banana
1 tablespoon Greek Yogurt
1 teaspoon Cinnamon
1 teaspoon of good Vanilla extract
1/4 cup frozen Blueberries
Add everything except blueberries in the blender and blend until smooth. Spray pan with oil and get it hot like a griddle, pour half of the mixture into pan, and place a few blueberries on top. These pancakes won’t “bubble” on top like regular pancakes, so you need to watch the bottoms. When bottom is lightly brown and the pancaked is cooked halfway through, flip and cook the other side – this will also heat the frozen blueberries. When done, remove pancake and pour in the rest of the batter, repeat.
Serves 2 (easily doublable)
Courtesy of Kristie Lesser
12/27/12
New Year's Champagne Cake
1 2-layer-size white cake mix
Champagne or sparkling wine (replace water in package directions with champagne)
Few drops red food coloring
2 16-ounce cans vanilla frosting
Fresh strawberries
Preheat oven to 350 degrees. Grease and lightly flour two 8x 1-1/2-inch round cake pans; set aside.
Prepare cake mix according to package directions, except replace water with Champagne. Spread batter into prepared pans. Bake for 30 to 35 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks.
Stir a few drops of food coloring into frosting to make a light pink color. Place one cake layer, bottom side up, on a serving platter. Spread with about 1/2 can of frosting. Top with second cake layer, top side up. Spread top and sides of cake with remaining frosting. Garnish with strawberries.
Serves 10
Courtesy of Kristie Lesser
Jellied Champagne Dessert
2 cups cold white grape juice, divided
2 tablespoons crystal Granulated Sugar
2 cups Champagne or club soda
8 fresh strawberries, hulled
In a small saucepan, sprinkle gelatin over 1 cup cold grape juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in sugar. Remove from the heat; stir in remaining grape juice. Cool to room temperature.
Transfer gelatin mixture to a large bowl. Slowly stir in Champagne. Pour half of the mixture into eight Champagne or parfait glasses. Add one strawberry to each glass. Chill glasses and remaining gelatin mixture until almost set, about 1 hour.
Place the reserved gelatin mixture in a blender; cover and process until foamy. Pour into glasses. Chill for 3 hours or until set.
Serves 8.
Courtesy of Taste of Home.
12/20/12
Crockpot Morning Casserole
1 32 oz. bag frozen hash brown potatoes
1 lb. ham, cubed
1 onion, diced
1 green bell pepper diced
1 1/2 cup cheddar cheese, shredded
1 dozen eggs
1 cup milk
1 tsp. salt
1 tsp. pepper (more or less to taste)
Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk and salt and pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours. Serve upon wake up.
Serves 8.
Courtesy of Kristie Lesser
Cheesy Egg Bake
1 1/2 pounds mini sweet peppers seeded and cut crosswise 1/4-inch thick
salt and pepper
1/4 cup chopped flat-leaf parsley
6 tablespoons snipped fresh chives
10 large eggs
4 cups whole milk
12 slices white bread
2 1/2 cups coarsely shredded gruyere
Grease a 9-by-13-inch baking dish. In a large skillet, heat the butter over medium-high heat. Add the peppers and a pinch salt and cook, stirring, until the peppers are softened, about 10 minutes. Stir in the parsley and 3 tbsp. chives. In a bowl, whisk together the eggs, 1/2 tsp salt and 1/4 tsp pepper. Whisk in the milk. In the prepared dish, arrange 6 bread slices in a single layer, cutting to fit if needed. Top with the pepper mixture and 1 cup cheese, then the remaining bread. Pour in the egg mixture and top with the remaining cheese. (Make ahead: Cover with plastic; refrigerate overnight. Uncover before baking.) Preheat the oven to 350 degrees . Bake until puffed up and browned, about 45 minutes. Let cool for 10 minutes. Sprinkle with the remaining 3 tbsp chives.
Serves 8.
Courtesy of Everyday Magazine
12/6/12
Potato Pancakes with Zucchini
Vegetable cooking spray
2 pounds russet potatoes, peeled and grated
2 medium zucchini, grated
3 garlic cloves, minced
1 teaspoon chopped fresh rosemary leaves, plus leaves, for garnish
1/4 cup grated Parmesan, plus 1 tablespoon
1/4 cup seasoned bread crumbs
2 egg whites, lightly beaten
2 teaspoons kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
3 tablespoons vegetable oil
Olive oil, for drizzling
1 1/2 cups mascarpone cheese, at room temperature
Preheat the oven to 450 degrees F. Spray a baking sheet with vegetable cooking spray. Set aside
Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.
In a nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.
Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.
Serves 6
Courtesy of foodnetwork.com
Sweet Potato Pancakes
1/2 medium yellow onion
1/2 pound Yukon gold potato, (about 1 large)
1/2 pound sweet potato, (about 1 medium)
2 tablespoons all-purpose flour
1 teaspoon kosher salt
Pinch cayenne
1 large egg, lightly beaten
Vegetable oil
4 teaspoons light sour cream
4 teaspoons horseradish
2 to 3 sprigs flat-leaf parsley
Preheat the oven to 200 degrees F. Put a wire rack on a baking sheet and place in the oven.
Grate the onion on a box grater into a large bowl. Grate both potatoes into the same bowl, grating down the length of the potato to get long strands. Toss the potatoes with the onions as you work to keep them from discoloring. Put potato mixture in a clean dish towel and wring out excess liquid. Toss the latke mixture with the flour, salt, and cayenne. Stir in the egg.
Heat a 1/4-inch oil in a large cast iron or other heavy skillet over medium heat. Working in batches, spoon about 1/4 cup of the latke mixture into the skillet, pressing lightly to form 3-inch pancakes. Take care not to overcrowd the pan. Cook, turning once, until just golden, about 2 minutes per side. Transfer to the rack in the oven while you cook the remaining batter.
Serve the latkes topped with a small dollop of sour cream and horseradish. Garnish with a parsley leaf. Serve immediately.
Serves 2
Courtesy of K, r, istie Lesser
11/29/12
Peppermint Cookies
3/4 cup sugar
1/2 cup butter (1 stick), softened
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon mint extract
1 2/3 cup all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup crushed candy canes or peppermint candies (about 7 candy canes)
1/4 cup sugar, for coating
Pre-heat oven to 350 degrees
Crush your candy canes or peppermints using a food processor until fine. Combine 3/4 C sugar, and butter in a mixer (or bowl with hand mixer) and blend at medium speed until creamy. Then add egg, vanilla, and mint extract and blend to combine. In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Slowly combine that to the butter/sugar mixture and blend on low speed, until fully mixed. Then, stir in 1/4 C of your crushed candy canes and mix still combined. Take the other 1/4 C of crushed candy cane and mix it in a bowl with the remaining 1/4 C sugar. Now, shape the dough into 3/4 inch balls and roll in the sugar/candy mixture. Place the dough balls about 2 inches apart on a cookie sheet lined with parchment paper. Bake the cookies for 8-10 minutes (I would try to stick to 8 for softer cookies) at 350 degrees. And then let them cool on cookie sheet for about 1 minute before moving them to a wire rack to finish cooling.
Makes 2 dozen.
Courtesy of Kristie Lesser
KUIK recipe
Gingerbread cookies
1 package sugar cookie mix
1 egg
1/2 cup all-purpose flour
1/4 cup melted butter
2 tablespoons pumpkin pie spice
1/2 teaspoon ground ginger
1/4 cup dark molasses
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
In a large mixing bowl, blend all ingredients together and chill for up to 1 hour. Roll dough out on floured board about 1/8-inch thick. Cut desired shapes with cookie cutters and place onto sheet pan. Bake for 8 minutes in preheated oven. Frost with icing and decorate.
Makes 1 dozen cookies
Courtesy of Kristie Lesser
11/15/12
Stuffed Acorn Squash
6 tablespoons unsalted butter, plus additional for pans and dishes
4 boxes (8-1/2 oz. each) corn muffin mix
4 large eggs
1-1/3 cups whole milk
Olive oil for pan
4 small acorn squash, about 3-3/4 inches in diameter, vertically halved and seeded
1-1/2 pounds sweet or hot pork sausage
4 assorted medium onions (red and yellow), coarsely chopped
4 large celery ribs, coarsely chopped
2 tablespoons chopped fresh sage
1 tablespoon minced garlic
3/4 cup turkey stock or chicken broth
Preheat oven to 400. Butter two 8-inch square metal baking pans. Line bottom of pans with waxed paper; then butter paper.
Prepare corn muffin mix, 2 boxes at a time, adding eggs and milk, according to package directions; spoon each batch of batter into prepared pans to make corn bread. Smooth tops and bake in middle of oven until golden brown and a toothpick inserted in center comes out with a couple of crumbs clinging to it, about 20 minutes. Let corn bread cool in pans 10 minutes, then run a thin knife around edges and invert onto wire rack to cool completely. Cut into 3/4-inch cubes.
Preheat oven to 375. Lightly oil a large baking pan. Season cavity of squash with salt and pepper. Arrange squash, cut side down, on prepared pan and bake in middle of oven until almost tender, about 25 minutes. Remove pan from oven, carefully turn squash over with a spatula and let stand at room temperature while making stuffing.
Cook sausage in a large skillet over medium high heat, until golden brown and no longer pink, about 5 minutes. Transfer with a slotted spoon to a bowl. Drain all but 2 tablespoons fat from skillet. Melt 2 tablespoons butter in skillet and add onions, celery, sage, and garlic; cook over moderate heat, stirring, until tender, about 10 minutes. Transfer to large bowl with sausage, add corn bread cubes and toss gently to combine. Season with salt and pepper.
Butter a shallow 3-quart glass baking dish. Spoon about 3/4 cup stuffing into each squash half in pan. Spoon remaining stuffing into prepared dish; drizzle with stock and dot with remaining 4 tablespoons butter. Bake stuffing, uncovered, until top is crispy and golden brown, about 30 minutes.
Serves 8.
Courtesy of Kristie Lesser
8 medium sweet potatoes (5 pounds)
2 tablespoons olive oil
salt
2 tablespoons butter, cut into small pieces
2 tablespoons light-brown sugar
1/3 cup pecan pieces
1/8 teaspoon cayenne pepper
Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.
Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25 to 30 minutes. To make ahead: Bake sweet potatoes until this point, set aside, finish the rest of the recipe 10 minutes before serving.
Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.
Serves 8.
Courtesy of Martha Stewart
11/8/12
Tomato and Basil Goat cheese dip
1/3 cup dried tomatoes (not oil-packed)
Boiling water
4 ounces soft goat cheese (chevre)
1/2 8 ounce package reduced-fat cream cheese (Neufchatel), softened
1/4 cup snipped fresh basil or 2 teaspoons dried basil, crushed
3 cloves garlic, minced
1/8 teaspoon ground black pepper
1 - 2 tablespoons fat-free milk
Miniature toasts and/or assorted reduced-fat crackers
In a small bowl, cover dried tomatoes with boiling water; let stand for 10 minutes. Drain tomatoes, discarding liquid. Finely snip tomatoes. In a medium bowl, stir together snipped tomatoes, goat cheese, cream cheese, basil, garlic, and pepper. Stir in enough of the milk to make mixture of spreading consistency. Cover and chill for at least 2 hours or up to 4 hours. Serve with miniature toasts and/or crackers.
Serves 10.
Courtesy of Kristie Lesser
Baked Brie
1 small white onion – cut into thin wedges
2 teaspoons butter
2 teaspoons extra virgin olive oil
1/3 cup mango chutney
½ teaspoon fresh or dried rosemary, crushed
1/8 teaspoon crushed red pepper
1 8-ounce round brie (about 4 inches in diameter)
In a skillet add the butter and olive oil to coat the pan. Add the onion slices and cook over medium heat, till brown and caramelized, about 10 minutes. In small bowl stir together mango chutney, (cut up any large pieces of chutney), rosemary, and crushed peppers.
Cut off thin slice from top of the Brie to remove rind, discard. Place Brie in ungreased 9-inch pie plate. Top with chutney mix, and the caramelized onions.
Bake uncovered at 325 about 10-12 minutes until Brie is softened and warmed but not runny.
Serve with crackers or bread.
Serves 8
Courtesy of Kristie Lesser
11/1/12
Smoky Buffalo-style Chili
2 tablespoons extra virgin olive oil
2 pounds ground chicken or turkey breast
2 carrots, chopped
3 - 4 stalks celery with leafy tops, finely chopped
1 onion, chopped
4 cloves garlic, chopped or grated
Salt and pepper, to taste
1 small can chipotle chiles in adobo sauce
1 15 ounce can tomato sauce
2 cups chicken stock
1 cup thin blue-corn tortilla chips
1 cup shredded pepper jack cheese
3/4 cup blue cheese crumbles
Pickled jalapeno chile pepper rings, for garnish
Heat the olive oil in a soup pot over medium-high heat. Add the meat and cook to brown, stirring to crumble. Add the carrots, celery, onion and garlic; season with salt and pepper. Cook over medium heat, stirring occasionally, until the vegetables are softened, 10 minutes or so. Place the chipotles and adobo sauce in a food processor or blender and puree. Spoon 2 rounded tablespoons into a small bowl and combine with the tomato sauce to make a chipotle-infused tomato sauce. When the vegetables are tender, stir in the chile-tomato sauce and chicken stock. Simmer for a few minutes to thicken and combine the flavors. Meanwhile, switch on the broiler and position a rack in the center of the oven. Arrange 4 bowls on a baking sheet and fill with the buffalo chili. Top with an even layer of the tortilla chips, cheeses and jalapeno rings. Broil for a couple of minutes to brown the cheese and crisp the chips.
Serves 4
Courtesy of Rachaelraymag.com
KUIK standard Chili
2 pounds ground beef
1 onion, finely diced
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (8 ounce) can tomato sauce
1 cup water
1 (15 ounce) can kidney beans
1 (15 ounce) can pinto beans
2 tablespoons chili powder
1 tablespoon ground cumin
2 tablespoons white sugar
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon hot pepper sauce
In a large stock pot lightly brown ground beef, and drain if needed. Add onion and garlic and cook until onion is translucent.
Add tomatoes, diced tomatoes with chili peppers, tomato sauce, water, kidney beans, pinto beans, chili powder, cumin, sugar, salt, pepper and hot sauce. Simmer for 20 minutes and then serve.
Serves 8
10/4/12
Apple Pancakes with Cinnamon Butter
Cinnamon Butter
1/2 cup(1 stick) unsalted butter, room temperature
1/2 cup powdered sugar
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
Pancakes
2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel
2 medium Granny Smith apples (scant 1 pound), peeled, halved, cored
1 2/3 cups all purpose flour
2 tablespoons(packed) golden brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
2 large eggs
1/2cup(1 stick) unsalted butter, melted, divided
For Cinnamon Butter
Using electric mixer, beat all ingredients in small bowl until blended.
For Pancakes
Combine lemon juice and peel in bowl. Coarsely grate apples into bowl, tossing to coat with juice.
Whisk flour, brown sugar, baking powder, and salt in large bowl. Make well in center of dry ingredients. Whisk in milk, eggs, and 1/4 cup melted butter until smooth. Stir in apple mixture. Cover and let batter stand at room temperature at least 30 minutes and up to 1 hour. Preheat oven to 250°F. Place baking sheet in oven. Heat heavy large nonstick griddle or skillet over medium-high heat 1 minute. Brush griddle with some of remaining 1/4 cup melted butter. For each pancake, drop 1 heaping tablespoon batter onto griddle, spacing pancakes apart. Cook until golden on bottom and bubbles start to form on surface, about 3 minutes. Turn pancakes over. Cook until golden on bottom, about 2 minutes longer. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining batter, brushing griddle with butter before each batch of pancakes.
Arrange pancakes on plates. Top each with dollop of cinnamon butter and serve.
Serves 5.
Courtesy of Bon Appetit.
3 Golden Delicious apples, peeled, cored, and quartered
3 Fuji apples, peeled, cored, and quartered
1 cup unfiltered apple juice
2 tablespoons cognac or brandy
2 tablespoons butter
3 tablespoons honey
1/2 teaspoon ground cinnamon
In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes. Or bring to boil on stove top, boiling for about 10 minutes until slightly decreased.
Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.
Serves 3
Courtesy of Kristie Lesser
