Just saute the shrimp in butter, soy sauce, lemon juice, and seasonings. Easy.
Thursday, February 28, 2008
Just saute the shrimp in butter, soy sauce, lemon juice, and seasonings. Easy.
Wednesday, February 27, 2008
Praline Butter Cookies
1 c. butter (liking it already =D)
1 c. white sugar
2 egg yolks
1/2 t. vanilla extract
2 T. Praline liqueur or 2 teaspoons of praline extract (omit vanilla extract if using Praline extract)(chocolate liqueur works great to. . .)
2 c. all-purpose flour
1 t. baking powder
1/4 t. salt
1 c. pecan halves
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition. Stir in vanilla and praline liqueur or praline extract or chocolate liqueur.
Combine flour, baking powder, and salt; gradually add to creamed mixture, mixing well. Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets.
Press a pecan half into center of each cookie. Bake at 300 degrees F. for 20 minutes or until lightly browned. Cool on wire racks.
Tuesday, February 26, 2008
I took my daughter shopping after work because she has been extremely good lately and even though I worked a long day, I think a Mom just has to go that extra mile to show how much effort is appreciated by a child, in this case, my daughter. She is 16 and hardly ever asks for anything. She always worries about me being tired from work and school. I, of course, feel terrible that she feels she needs to worry so I wanted her to have a little fun on a weeknight and find something new that made her look forward to going to school tomorrow. It was really nice, except for the fact that I also found a few things like the perfect picture that is a country scene, black and white, of old farm fences behind aged and elegant maple trees in the middle of fall. One of those pictures where you do not even realize that you have stopped and are just mesmerized. So, we both came home feeling elated. She came home with another purse to add to her collection and a few other little things that were just little feel good items. The whole trip was so worth it.
Now, it is that ever wonderful feeling of knowing that it is now late and I still have dinner to make. Calling in for pizza sounds so good right now but no, I am going to be stronger willed. I already took chicken breasts out of the freezer this morning and I selected a quickie dinner to make. I bet I could have dinner done before pizza could be ordered and picked-up and that is exactly what happened. I got hubby to make rice in the rice cooker and I set to work on a simple but nutritious dinner. Chicken Cutlets Italienne. First, I needed to flatten 3/4 pounds of chicken breasts, which I did between 2 sheets of wax paper and a meat mallet, and then slice these breasts into 2. Easy and great for any leftover aggression =). Next was to simply chop up zucchini, Roma tomatoes, onion, and gather herbs, grated fresh lemon peel and juice along with putting together the flour to dip the cutlets into. Took me about 10 minutes total.
With all the ingredients pre-assembled, putting the dish together was a breeze.
Monday, February 25, 2008
I sprinkled the Parmesan cheese on top of the last layer instead of mixing with the eggs because I felt the souffle would get a more even layer of cheese this way. This is the whole souffle waiting for the beaten eggs to be slowly drizzled over the top. I would like to mention that the casserole dish is full and I had to have help lifting the sides of the bread to let the eggs soak into all layers of bread. This part does take patience since the bread has already been soaking in milk.
Wahlaa! The egg mixture is floating overall and ready to go into the oven. The pizza souffle tastes great but I think it would be even better if pepperoni or some kind of meat/veggie combo were added to give it that extra flavor. If you love oodles of mozzarella cheese, this is the breakfast souffle for you! I am going to make this again, only experiment more by adding other ingredients that I would love in a pizza. Overall, a great recipe that can be made to fit each person's taste. . .unless your allergic to cheese =).
Sunday, February 24, 2008
Triple Chocolate Cookies
1/2 cup unsweetened cocoa powder
3 tablespoons all purpose flour
1/4 teaspoon salt
4 egg whites
1 teaspoon vanilla
1 cup pecans, toasted, chopped
1/2 cup semisweet chocolate pieces
1/2 cup white vanilla baking chips
Line baking sheets with aluminum foil; lightly coat with nonstick cooking spray.
Sift 1 cup confectioners sugar, cocoa, flour and salt into a bowl.
Beat egg whites in bowl until foamy.
Add remaining confectioners sugar and vanilla; beat 1 minute to soft peaks.
Add sifted cocoa mixture; beat 1 minute, until well blended.
Stir in pecans, chocolate and vanilla pieces.
Drop by tablespoons onto prepared sheets, spacing 1 inch apart.
Sift lightly with confectioners sugar if desired.
Let stand for 30 minutes.
Bake in 325 degree oven for 15 minutes or until cookie is puffed and crackled, but still soft in center.
Cool on sheets 10 minutes.
Remove to racks to cool.
2 1/2 dozen
Friday, February 22, 2008
1 Devils Food Cake Mix
2 (8 oz) pkgs cream cheese, softened
2 cans sweetened condensed milk
2 pkgs whipped topping mix (Dream Whip)
1 (18 oz) jar peanut butter
2 Tablespoons vanilla
1/2 cup milk
Hot Fudge Topping
Assemble in trifle bowl:
crumbled cake layer
peanut butter layer
Cool Whip layer
repeat until all ingredients are used
Top with Hot Fudge Topping
*If you'd like, sprinkle with peanut butter chips or crushed peanut
Thursday, February 21, 2008
2(4oz) cans diced green chilies
5 pitted green olives
1 jalapeno pepper,seeded and chopped
2 Tbs fresh lime juice
1 (8oz.) pkg. cream cheese
1(8oz) pkg shreaded monteray jack cheese
1/2(1 oz) pkg taco seasoning
1lb. shreaded cooked chicken meat
1/2c vegetable oil
1(8oz.)pkg. shreaded sharp cheddar cheese
1c chopped green onion
1(8oz) container sour cream
In a large bowl,stir together cream cheese,monteray jack cheeseand taco seasoning till well blended. Fold in the chicken. Evenly divide mixture among 8 tortillas. Fold each tortilla into a rectangular packet around the filling.
Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown,then drain on a plate lined with paper towels.
To serve,place a chimichanga on a plate,and ladle the warm sauce overtop. Sprinkle with cheddar cheese and green onions. Finish with a dollup of sour cream.
Saturday, February 16, 2008
1 18 1/2-ounce yellow cake mix
1 1 3/4-ounce (4-serving) instant banana pudding mix
1/2 c. cold milk
1/2 c. vegetable oil
1/2 c. Bacardi dark rum. . .I believe I used Appleyard (sp?) Jamaican Rum this last time
1/2 c. butter (1 cube)
1/4 c. water
1 c. sugar
1/2 c. dark rum
Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over the top of the cake. Use pastry brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.
**Note: The rum will cause steam. Be careful not to burn yourself.
Monday, February 11, 2008
1/2 cup brown sugar
1/2 cup butter, softened
1/2 cup peanut butter
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
20 fun-sized Snicker candy bars **
Mix all together except candy bars. Shape dough around each candy piece
Place 4 inches apart on ungreased cookie sheet. Bake at 350 degrees F for 9 - 10 minutes
Cool for 10 minutes.
** Note: I cut the fun sized Snicker bars into thirds....or you could use the bite-size Snickers.
Sunday, February 10, 2008
I was trying to make these for the superbowl and I just couldn't. I already had too much food prepared. These sandwiches really need to take center stage!
Combine seasoned salt, 1 Tablespoon black pepper, onion and garlic powder, oregano, paprika and chili powder in a 1-gallon sealable plastic bag. Mix thoroughly and then add 1 piece of meat, shake it around in the bag, remove it and repeat with the second piece of meat. When both pieces are done, return them to the bag, and let marinate for 24 to 48 hours in refrigerator. I chose 48 hours. This amount of time really enhances the flavor. Remove meat from refrigerator at least 20 minutes, prior to grilling.
In a medium-sized bowl, combine the sour cream, mayonnaise, lemon juice, horseradish, garlic and sea salt and pepper. Mix thoroughly and place into refrigerator for at least 4 hours.
Set grill or *large grilling pan* to high heat. Cook meat for 20 minutes or until desired temperature. Remove from heat, cover and let rest for 5 to 10 minutes. This is best served medium-rare.Slice cooked and rested steaks paper thin using a knife or counter-top deli-slicer. Place 4-ounces of meat on a slice of toasted rye bread and spread on the sour cream horseradish sauce.
Thursday, February 7, 2008
stand mixer with paddle attachment12 cup tube pan or Bundt pan, greased and flouredmedium bowl
1. CAKE: Set oven rack in the middle and preheat oven to 325° F.
2. In the bowl of the stand mixer, cream together the butter and the cream cheese. Add the sugar a little at a time, mixing on medium speed until light and fluffy.
3. Add the eggs, one at a time, mixing on low just until the yolk is no longer visible.
4. In the medium bowl, sift together the flour and the salt. Add the flour and salt to the butter mixture a little at a time, alternating with the bourbon, mixing on low each time just until blended. Be gentle. Don’t over mix, or the cake will be tough and lose volume. Start with the flour and end with the flour. (You can also do this part by hand using a spatula to fold in the flour and bourbon.)
5. Gently fold in the vanilla extract and the pecans.
6. Pour into the prepared tube/Bundt pan and bake for 1 hour 30 minutes to 1 hour 45 minutes, using a long bamboo skewer to check cake consistency. Skewer should come out dry, but may have a few crumbs clinging. Remove from oven and cool in the pan on a wire rack for 15 minutes. Remove from pan and cool completely on the wire rack.
7. GLAZE: In the bowl of the stand mixer, cream together the butter, cream cheese, and vanilla. Add the sifted sugar a little at a time until the sugar is fully mixed in. Add milk a little at a time, mixing as you go, until the glaze drizzles easily from a spoon. Depending on humidity, you may need a little more or a little less milk.
8. DECORATE: Drizzle the glaze around the top of the cake, allowing it to run down the sides. Sprinkle the colored sugars on top of the glaze.
Monday, February 4, 2008
I decided that I wanted to participate in this fun food challenge. Oh but have I set the bar high for myself! My comfort food is. . .drum roll. . .Hamburger Gravy and Mashed Potatoes with Sweet Corn.
Problem: I have never gone by a recipe, just by taste and sight. I had no idea how much of anything that I put into this recipe.
2nd Problem: My work is nuts and I have only 3 hours of home life before going to bed and starting over plus I have no idea if I am under the wire or not for this challenge.
Well, I am going to post anyways and hope I have not upset our wonderful host, Meeta. Meeta, I apoligize and I am still trying to get the hang of posting and joining these fun cooking challenges =D.
Putting Dish Together:
Sunday, February 3, 2008
Super Bowl Party:
*Little Purple Men
*Twisting By The Pool
*Buttery Nipple Pudding Shot
*Death By Chocolate Pudding Shot
*Doritos and Cheetos
*Nachos a la Butler
*Layered Salad for the Health Conscious
*Mac and Cheese (My Splurge)
1 1/2 ounces Kahlua
3 ounces pineapple juice
1/2 ounce lime juice (fresh is best)
Shake or blend, and then pour into a serving glass filled with ice cubes.
Top off with a healthy splash of cola, and garnish with the cherry.
1 1/4 cup boiling water
1/2 cup Sambuca liqueur
1/4 cup Raspberry Vodka
Pour boiling water over, and stir well until all crystals are dissolved.
Add Sambuca and Raspberry Vodka; stir to mix well, allowing it to cool slightly.
Pour into individual disposable plastic shooter (or shot) cups.
Refrigerate until set.
Most fun to serve them WITHOUT the aid of spoons, straws, etc. I gave each guest a party toothpick to loosen the sides of the Jell-O, and told them to squeeze the shooters into their mouths, one whole swoop.
1 samll package orange flavoured Jell-O
2 1/2 cups boiling water
3/4 cup Melon Liqueur (Midori, or Henkes Melon)
3/4 cup Peach Schnapps
30 LifeSavers candies
Place the Jell-O crystals in a deep bowl, and pour the boiling water over. Stir to mix well, until all the crystals have dissolved.
Pour in both the liqueurs, and stir well, allowing it to cool slightly.
Pour into 30 disposable plastic shooter (or shot) cups. Refrigerate until firm.
Just before serving, place a LifeSaver on the top of each shooter.
These are the most fun when served WITHOUT the aid of spoons!
Buttery Nipple Pudding Shots
1 small package butterscotch instant pudding mix
Bailey's Irish Cream, to taste (at least 1/4 cup, or more)
Butterscotch Ripple Schnapps, to taste (at least 1/4 cup, or more)
1 1/2 cups cold milk
Cool-whip non-dairy whipped topping, thawed (about 1/2 cup)
Hershey's Caramel Kisses
NOTE: there's a fair amount of flexibility going on here, depending on how "boozey" you want these. I used 1 1/3 cups milk, 1/3 cup Bailey's, and 1/3 cup Butterscotch Ripple Schnapps (with a pudding that normally required 2 cups milk to make). Rule of thumb: just make sure that no more than 1/2 of the liquids are alcoholic, or they will not set properly. If you are having problems getting them to set, just put them in the freezer for a bit.
Empty the pudding mix into a bowl.
Stir in your milk (1 1/3 cups) well, and then immediately add your alcohol (1/3 cup Bailey's and 1/3 cup Butterscotch Ripple Schnapps).
Mix with a hand-held blender or a whisk until smooth, lump-free, and starting to set.
Pour (or dollop) into individual, flexible shot glasses (plastic, paper, or even medicine cups -- you can get perfect plastic shot glasses at your local party supply store).
Place on a base (cookie sheet) and put into the fridge or freezer to set.
Once set, add a wee dollop of Cool-whip, and place one Hershey's Kiss on the top.
Return to fridge, or serve immediately.
Death by Chocolate Pudding Shots:
1 small package instant double-chocolate, or chocolate fudge pudding
3/4 cup milk
1/4 cup vodka
1/2 cup Irish Cream
8 oz Extra Creamy Cool-Whip topping mix, thawed slightly
Chocolate candy of choice for garnish, if desired
Mix the pudding and milk for a couple of minutes with an electric mixer, then add the alcohol and mix well.
Mix in the thawed Cool-Whip.
Pour (or dollop, as it ends up) into individual shooter or shot glasses (plastic, flexible type, medicine-cup type, or use glass ones but supply tiny plastic spoons also).
Refrigerate, or keep in freezer if need be, to allow them to set.
Remove from freezer just before serving, and garnish with chocolate candies, if desired.
Nachos a la Butler:
2 1/2 c. refried beans, homemade or store bought (recipe follows)
1 pound of ground beef, cooked
1 onion, finely chopped
Los Barrios Salsa (recipe follows)
Guacamole (recipe follows)
8 ounces of Sour Cream
1 jalapeno sliced into thin slices
HOME REFRIED BEANS RECIPES:
1 T. vegetable oil or lard
2 c. cooked, salted pinto beans
LOS BARRIOS SALSA RECIPE:
6 Roma Tomatoes, chopped
1 (4-ounce) can of jalapeno chiles
1 t. garlic powder
1/2 t. salt
1/8 t. pepper
4 Haas avocados
1 t. garlic powder
Salt, to taste
Fresh Ground Pepper, to taste
1 chopped Serrano pepper, optional
1/3 c. finely chopped sweet onion, optional
LAYERING THE NACHOS A LA BUTLER:
**NOTE: If using a conventional oven instead of a microwave, preheat it to 350 degrees F.**
Spread the tortilla chips on 2 microwavable or ovenproof platters or large plates. Spread the beans on top of the chips and top with the ground beef. Sprinkle with the cheese.
Place 1 microwavable plate in the microwave and heat for 1 minute, or until the cheese has melted. Or place the ovenproof plate in the preheated oven and heat for 3 to 5 minutes. Place dollops of half of the guacamole, sour cream, onions, salsa, and jalapeno chile over the nachos.
Serve immediately, and repeat with the second plate of nachos.
DIRECTIONS FOR THE REFRIED BEANS:
Mash the salted pinto beans with a potato masher or puree in the blender.
Heat the oil in a large skillet over medium-high heat until very hot. Add the beans, stirring constantly, for 6 to 8 minutes.
DIRECTIONS FOR THE LOS BARRIOS SALSA:
Combine the tomatoes, chiles, garlic powder, salt and pepper in a blender and blend till you have a chunky mixture. DO NOT PUREE UNTIL SMOOTH. Transfer to a bowl till you are ready to add to the nachos. If making ahead of time, chill.
DIRECTIONS FOR THE GUACAMOLE:
Slice the avocados lengthwise in half and remove the pits. Using a spoon, scoop the avocado flesh into a bowl. Using a potato masher or a fork, mash the avocado, making it as chunky or smooth as you like. Add finely diced Serrano pepper and diced onion if you are using this in the recipe.
Season with the garlic powder, salt and pepper to taste. Chill till ready to use.
Mac and Cheese:
1 pound elbow macaroni
2 T. unsalted butter
1 pound sharp cheddar cheese
Salt and freshly ground pepper
2 c. milk
2 c. heavy cream
Preheat oven to 350 degrees F.
Bring a large pot of water to boil, add salt and macaroni and cook for 4 to 5 minutes (until the macaroni is half cooked). Butter a 3-quart baking dish, add 1/3 of the cooked macaroni and then layer the cheese, salt, and pepper; repeat this until the elbows have all transferred. Pour the milk and heavy cream over the macaroni. Cover the macaroni and cheese with tinfoil and bake for 1 hour and 15 minutes. Remove the foil and bake for an additional 10 minutes or until the macaroni is brown and bubbling on top.
4 c. shredded lettuce or spinach
1 1/2 c. shredded cheddar cheese, divided
2 c. sliced mushrooms
1 small red onion, sliced, separated into rings
2 c. chopped fresh plum tomatoes
1 pkg. (10-ounces) frozen green peas, cooked and drained
1/2 c. Mayonnaise
1/2 c. Sour Cream
1/4 c. chopped fresh basil
4 slices of bacon, crisply cooked and crumbled
Layer the lettuce or spinach, 1 cup of the cheese, mushrooms, onion, tomatoes and peas in a 3-quart serving bowl.
Mix Mayonnaise, sour cream and basil. Spread over salad to seal; cover.
Refrigerate at least 5 hours or overnight.
Sprinkle with remaining 1/2 c. cheese and bacon before serving.
It is getting late so I will have to finish posting the Crabbies, Barbecue Cups and Carrotcake Cheesecake tomorrow night, after work. The pudding shots are my favorite along with the layered salad. I am so stuffed that I can't squeak =D.