Monday, 7. September 2009
Ingredients
1 pint good quality Greek style plain wholemilk yogurt
4 to 5 pieces crystallized ginger, grated
1/4 to 1/3 cup honey, look for orange blossom, clover or sage, plus some for drizzling
1 orange zested
2 pints black berries
Directions
In a bowl combine the yogurt, grated crystallized ginger, honey and orange zest. Let the yogurt mixture sit for about 5 minutes, the flavors will meld together a bit. Divide the blackberries between 4 dessert bowls, top with a large dollop of the yogurt mixture and then give each dollop a drizzle of honey for a sweet finish.
Posted in Recipes by Christina -
Monday, 7. September 2009
Ingredients
- 4 tablespoons plus 1/2 cup extra-virgin olive oil
- 1 cup buttermilk
- 1 1/2 pounds chicken tenders (about 18)
- 3 large garlic cloves, minced
- 1/2 teaspoon salt
- 3 tablespoons balsamic vinegar
- Freshly ground black pepper
- 1 1/4 cups freshly grated Parmesan
- 3/4 cup Italian-style seasoned bread crumbs
Directions
Preheat the oven to 500 degrees F.
Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
Posted in Recipes by Christina -
Monday, 7. September 2009
Ingredients
- Nonstick cooking spray
- 2 cups self-rising flour
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 (15-ounce) can sliced peaches, drained and chopped into 1/4-inch pieces
Directions
Preheat the oven to 350 degrees F. Coat the cups of a 12-cup muffin tin with cooking spray and set aside.
In a large bowl, mix together the flour, butter, sour cream, sugar, and vanilla. Gently fold in the peaches.
Divide the batter evenly among the prepared muffin cups. Bake until golden and a toothpick inserted in the center of a muffin comes out clean, about 30 to 35 minutes. Let the muffins cool in the pan for 10 minutes. Turn out onto a serving platter and serve immediately or transfer to a wire rack to cool completely, before storing.
Posted in Recipes by Christina -
Monday, 7. September 2009
Ingredients
- 1 1/2 cups packed fresh cilantro
- 1/2 cup good-quality extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon finely grated lime zest
- Kosher salt and freshly ground pepper
- 4 ears corn, kernels removed (about 3 cups)
- 1 1/2 pounds grape tomatoes, halved (about 3 cups)
- 1 pound fresh mozzarella, diced
- 2 medium avocados, diced
Directions
Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.
Posted in Recipes by Christina -
Monday, 7. September 2009
Ingredients
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup crushed pineapple, drained and patted dry
- 1/2 cup finely minced green olives
- 1/2 cup finely chopped cucumber
- 1/2 cup finely chopped pecans
- 1 loaf soft white bread, crusts removed
- 1 loaf soft wheat bread, crusts removed
- 2 tablespoons chopped parsley leaves, for garnish, optional
- 2 tablespoons bacon pieces, for garnish, optional
- 2 tablespoons poppy seeds, for garnish, optional
- 2 tablespoons chopped pecans, for garnish, optional
Directions
In a medium bowl, mix together cream cheese and mayonnaise. Split into 4 approximately 4-ounce portions and put into separate bowls.
Combine pineapple and 4 ounces cream cheese mixture and set aside. Combine green olives and 4 ounces cream cheese mixture and set aside. Combine cucumbers and 4 ounces cream cheese mixture and set aside. Combine pecans and 4 ounces cream cheese mixture and set aside.
To assemble sandwiches, spread the fillings on top of white bread slices and cover with wheat bread slices. Cut each sandwich into triangles, squares or circles. Arrange on a large platter by sandwich filling. Garnish with parsley, bacon pieces, poppy seeds, or pecans. In gold ink, write each sandwich filling on a small card, attach it to a toothpick and place it in the center of each pile of sandwiches, identifying the filling.
Posted in Recipes by Christina -
Monday, 7. September 2009
Ingredients
- 2 tablespoons olive oil
- 1/2 pound chicken tenders
- 2/3 cup barbecue sauce (recommended: Bullseye Original)
- Flour, for dusting surface
- 1 (13.8-ounce) package pizza dough (recommended: Pillsbury Classic)
- 3/4 cup shredded Gouda
- 1 cup shredded mozzarella
- 3/4 cup shredded Parmesan
- 1/2 medium red onion, thinly sliced
- 3 tablespoons chopped fresh cilantro leaves
Directions
Preheat oven to 400 degrees F.
Heat oil in a large skillet over medium-high heat. Add chicken tenders and saute until golden brown, about 12 minutes. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken with 2 tablespoons barbecue sauce. Set aside.
On a floured surface, roll out dough and place on a greased sheet pan. Shape to fill the sheet pan, about a 15 by 10-inch rectangle. Spread remaining barbecue sauce evenly over pizza dough. Sprinkle Gouda, mozzarella, Parmesan, onions, and chicken over top. Bake for 20 minutes or until cheese bubbles. Sprinkle with chopped cilantro and cut into pieces.
Posted in Recipes by Christina -
Monday, 7. September 2009
Ingredients
- 6 large tomatoes
- 2 tablespoons chopped green onions
- 2 tablespoons chopped basil leaves
- 6 ounces goat cheese
- Salt and freshly ground black pepper
- 2 cups cooked orzo
- 2 tablespoons extra-virgin olive oil
- 1/4 cup grated Parmesan
Directions
Preheat the grill to medium heat.
Cut the tomatoes and core them, removing all the seeds and juice.
In a medium bowl add the onions, basil, and goat cheese. Mix and season with salt and freshly ground black pepper. Add cooked orzo and combine. Stuff the tomatoes with the mixture. Drizzle olive oil over the tomatoes. Top the tomatoes with the Parmesan.
Place the tomatoes directly on the grill with the cover closed and cook for 10 minutes. The juices will begin to run. Remove from grill and place on platter.
Posted in Recipes by Christina -
Monday, 7. September 2009
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, sliced
- 1 1/2 pounds ripe tomatoes, diced
- 4 tablespoons chopped fresh basil and/or parsley, plus more for garnish
- Kosher salt and freshly ground pepper
- 1 cup ricotta cheese
- 1 large egg
- 2 tablespoons grated parmesan cheese, plus more for garnish
- 6 sheets no-bake lasagna noodles
- 1 carrot, peeled into ribbons
- 1 zucchini, peeled into ribbons
- 3 1/2 cups baby spinach
- 1/3 pound mozzarella cheese, thinly sliced
Directions
Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook until golden, 1 minute. Add the tomatoes, 1 tablespoon herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and puree. Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.
Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a bowl.
Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 to 25 minutes.
Let rest for a few minutes before slicing. Garnish with more parmesan and fresh herbs.
Posted in Recipes by Christina -
Tuesday, 25. August 2009
Directions
Simmer 3 cups blueberries with 1/2 cup maple syrup until the mixture reduces by half, about 20 minutes. Pour into a bowl; stir in 4 cups blueberries, 1/2 cup maple syrup, 3 tablespoons quick-cooking tapioca, 1 tablespoon,lemon juice, 1/4 teaspoon nutmeg and 1/4 teaspoon salt. Cool completely, then pour into pie shell; dot with 4 tablespoons butter.
Perfect All-Butter Piecrust
Pulse 3 1/2 cups flour, 1/5 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
How to Make a Pie
Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling.
Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.
Posted in Recipes by Christina -
Tuesday, 25. August 2009
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Directions
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans
Posted in Recipes by Christina -