Posts Tagged With: Tablespoon

White Beans And Penne Pasta

Yesterday I was going to make this for dinner as it was on my calendar,  but plans got changed and my husband ended up taking our two oldest to a youth group function.  I stayed home with our two youngest and made them chocolate chip pancakes instead!  So today, after ballet rehearsal, we were home the rest of the day as a family, which doesn’t happen very often on Saturdays!  I decided to go ahead and break my rule of no cooking on weekends and make Penne Pasta and home-made blueberry muffins.  The whole house smells wonderful!  I’m not sure what smells the best, the pasta or the muffins.  Maybe it’s a mixture of the two!

Here is the recipe for the pasta:

Ingredients
1Tsp olive oil
1 large onion, cut into wedges
1 tsp garlic, minced
2 cans canned tomatoes, diced
2 cans (14 1/2 oz) chicken broth
2 cans Great Northern Beans, rinsed and drained
1/4 tsp salt
6 oz penne pasta, dry
2 tbsp olive oil
1 tsp rosemary, dried or 1 tbsp fresh
Notes / Directions
Ounions, garlic, beans, broth and tomatoes simmering
Sauté olive oil, onion and garlic for 3-4 minutes in a large non-stick pan over medium/high heat. I used my electric skillet.  It was the perfect size.
Add tomatoes, broth, beans and salt and simmer 10 minutes.
Stir in the pasta and set timer for 10 minutes. I put a lid on the skillet to cook the noodles.
Penne pasta added
Mix together the olive oil( 2tbsp) and rosemary in a small microwave safe bowl.
Warm on high for 30 seconds.Put on plates and drizzle the warm olive oil/ rosemary over each serving. Use Parmesan cheese on top.
Here’s the end result of dinner. It was really good!  Enjoy!! (You’ll have to click on the picture to see it.  I’m still learning how to use Instagram!)l
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Strawberry Cake

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I went to the local produce store a couple of weeks ago and they had strawberries for .99 a quart! They looked and smelled delicious! I bought about 4 quarts because, as a family, we can finish off one quart at dinner! A couple of days later, I noticed we still had a quart in the fridge that really needed used up. It got shoved towards the back of my messy refrigerator and that’s why they weren’t gone! I decided to look up a recipe using strawberries and found this delicious strawberry cake. It was really easy to make and really good to eat! You place cut up strawberries on top of the cake batter and bake them right along with the cake! It baked beautifully and tasted great with whipped cream on top! Of course, the cake was gone in one sitting!

Martha Stewart Living, June 2005
Makes one 10-inch cake

6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
Directions

Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.

Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.

Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.

I have been craving another one of these cakes, but didn’t find any good strawberries. I bought blueberries yesterday. I wonder if I could substitute  the blueberries. I may have to try it and let you know!

Enjoy your day!

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Garlic Cheddar Mashed Potatoes

Boiling the potatoes and garlic

Boiling the potatoes and garlic

Ready to hand mix with other ingredients

Ready to hand mix with other ingredients

All done!  Yum!

All done! Yum!

I made these potatoes and froze them a couple of months ago and they tasted very good.  I am making them fresh for dinner today with my pork tenderloin.  I figured I’ll steam some carrots with them and it will be a healthy, yet tasty dinner.  Make sure to check out my pork tenderloin recipe post.

Here’s the recipe for the Garlic Cheddar Mashed Potatoes:

Ingredients
6 potatoes, peeled and diced
6 cloves garlic, peeled-not minced
1/3 cup buttermilk  (check out recipe for this down below))
3/4 cup cheddar cheese, shredded
3/4 tsp salt
1/2 tsp paprika
Notes / Directions
Cook potatoes and garlic together until tender. Mash with buttermilk, cheese, salt and paprika.To make buttermilk, use just under one cup of milk and add 1 tbsp of white vinegar
This is very simple and very good!
Enjoy!
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Apple Ring Fritters

Wow!  What a couple of weeks it has been!  We are done with both Nutcrackers!  It is bitter-sweet.  Both shows were spectacular!  All the girls were amazing and beautiful dancers!  I feel like it has been a whirlwind, a fun one, but a whirlwind, none the less!  We now have our weekends back and I’m not sure what to do!!  I’m sure they will fill up quickly!   🙂  I haven’t been posting for a couple of days so I thought I would share a recipe I found that IApple Fritters would like to give a try.  If you try it let me know how you liked it.

Here it is:

1 cup flour

1 1/2 tsp baking powder

2 tbsp sugar

3/4 cup milk

1 egg, beaten

4 apples, peeled and cored

Directions:

1)  Sift the dry ingredients.

2)  Add the egg and milk and stir well.

3)  Peel and core the apples and slice into rings about 1/4 inch thick

4)  Dip the rings in the batter and drop into a skillet containing about 1/2 inch of hot, melted shortening.

5)  fry until golden brown on both sides

6)  Drain on a paper towel

7)  Mix sugar and cinnamon together in a bowl to sprinkle over the fritters

Makes about 16-20

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Chicken Empanadas

I just realized that I use chicken a lot in my recipes! We all like chicken so it’s not a problem. I like to take my leftover roasted chicken and make something yummy with it the next day. I have also used this recipe with leftover roast beef and used my leftover broth from it and it’s also delicious! Here’s the recipe:

Ingredients
1 tbsp unsalted butter
1 yellow onion, diced
1 tbsp flour
3/4 cup chicken broth
10 oz peas and carrots, frozen
1 cup chicken pieces, leftover shredded-can use more
pinch of salt
pinch of pepper
2 refrigerated pie crust, 9 inch (I haven’t used my crust for this yet)

Directions

Heat oven to 400° F. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes.

Add the flour and cook, stirring constantly, for 1 minute.

Slowly stir in the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, and ¼ teaspoon each salt and pepper. Remove from heat.

Cut each pie-crust in half. Spoon the chicken mixture over one side of each half-circle, leaving a ½-inch border. Using your fingers, wet the border with water. Fold the crust over the chicken. Press to seal. Make three 1-inch slits in the top of each.

Transfer the empanadas to a baking sheet. I have found it easier to make it on the baking sheet. I make mine too big to transfer!!

Bake until golden, 15 to 18 minutes.

Take out and enjoy!  Have a great day!

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Chicken Shawarma

I absolutely love chicken shawarmas!  I love the taste of the chicken that has been slow cooked all day with a marinade and I love the white garlic sauce that you dip the  pita bread in.  We don’t get to go to my favorite Lebanese restaurant very often so I thought, “I can make it myself!”.  So, on to Pinterest I went to look at recipes!  I found a couple and combined them and this is what I came up with:

This is the recipe for the marinated chicken:

2 lg.  chicken breasts
1/2 cup plain yogurt
1 Tbsp minced garlic
1 Tbsp lemon juice
1/2 tsp cinnamon
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Combine all together in a zip-lock bag and marinade anywhere from 4-24 hours in the fridge.  After it’s done marinating, you can grill it until cooked through. I used the leftovers from a baked chicken so I didn’t have to cook the chicken.

Mixing the ingredients

All mixed up

For Tahini sauce (to spread on the pita bread)

Sesame seeds-1cup( or use tahini) (Look below for Tahini recipe)
Olive oil-1/4 cup
Garlic(paste) – 2 cloves (Look below for recipe)
Cumin powder- 1/4 tsp
Yogurt– 2tbsp
lemon juice-2 to 3 tsp
Water
Salt to taste

Sesame seeds cooked and cooled and ready to be mixed with the olive oil

Pouring the olive in

:

This is what it looks like after I run it through the food processor

The finished product after I added the other ingredients

Sesame seeds are ready to be baked

Tahini recipe:
Ingredients
2 cups sesame seeds
1/3 cup olive oil, plus more as necessary
Procedures
1) Preheat oven to 350 degrees. Place sesame seeds in a rimmed sheet pan and cook until lightly toasted toast, but not browned, about 5 minutes, tossing seeds ever couple of minutes with a spatula. Remove from the oven and let cool slightly.

Sesame seeds cooked and cooling

2)  Place sesame seeds in work bowl of a food processor with olive oil. Process until smooth and paste as consistence slightly thinner than peanut butter, adding more oil if necessary. Store in an airtight container in refrigerator.

Garlic paste:

Mix it all in a food processor.

This is the finished product:

Ingredients

– 2 heads of garlic
– 1 tbs sea salt

– 1 cup olive oil
– 1/2 cup lemon juice

Directions:
1.  separate all the garlic cloves & peel them.
2.  blend the garlic & salt together until it’s a smooth, creamy paste. I used my smaller food processor for this.
3. alternate adding oil & lemon 1 tbs at a time. Add a tbs of olive oil first & then blend until it is completely combined. Then add a tbs of lemon juice & once again blend until completely combined. Once you’re about half way through the lemon   & oil, you can start adding them 3tbs at a time. Once it’s all been added, you want to continue to blend until the mixture starts to thicken & take on a yogurt or mayo like consistency.
4. refrigerate until ready for use

For the shawarma:

The vegetables I cut up

1 English cucumber

1 tomato

Romaine lettuce (cut into strips)

Pita bread

Instructions:

Spread Tahini sauce on pita.  Layer marinated chicken next and then top with vegetables.  Wrap pita up and enjoy!

Adding the Tahini and meat

YUM!

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Glazed Baby Carrots

Tonight I made the Honey Lime Chicken Enchiladas, which were delicious!  Only one of our four girls did not like them!  Three-quarters of them liked it!!  I made Glazed Baby Carrots with them and they were also a hit!  One hundred percent liked them!

Here’s the recipe:

Ingredients
1 lb. bag baby carrots
3 tbsp unsalted butter
1/4 cup water
1/4 cup maple syrup
2 tbsp orange juice
1/2 tsp cinnamon
1/4 tsp all spice
1/4 tsp salt
Notes / Directions
DirectionsPlace all the ingredients in a medium, heavy saucepan.Bring to a boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze, about 15 minutes.

Using an oven mitt or pot holder, remove from the heat and serve.

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Honey Lime Chicken Enchiladas

Good Friday to you!  Today is a beautiful, sunny day, though it is a bit cold out!  Today is one of those days that we have nothing scheduled!  I LOVE those days!  No ballet, no 4H meeting, no co-op…….just school at home!  It’s nice to have those types of days sprinkled in the week!  Next week we only have two days of school since it is Thanksgiving.  My daughter is in the Nutcracker next week so we will be busy going downtown to dress rehearsals all week, besides Monday, which is my oldest daughter’s 14th birthday.  It will be a fun, but busy week!  Today’s agenda for dinner is Honey Lime Chicken Enchiladas.  I took my chicken breasts and put them on low in the crock pot last night so they would be ready to be marinated this morning.  I took them out of the crock pot, shredded them and put them in the marinade sauce for the afternoon.  Talk about easy!  Here’s the recipe:

Ingredients
6 tbsp honey
5 tbsp lime juice
1 tbsp chili powder
1/2 tsp garlic powder
1 lb chicken, cooked and shredded
10 tortillas
1lb cheese, shredded
16 oz enchilada sauce
1 cup heavy cream
Notes / Directions
Marinade:
6 tablespoons honey
5 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
Directions:
Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so.

Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.

Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Put rolled tortillas in 9×13 pan as you go.

Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any). Pour sauce on top of the enchiladas.

Sprinkle with remaining cheese.

Bake at 350 degrees for 30 minutes until brown and crispy on top.

Enjoy your day!!  Remember to ‘Like” me on Facebook and pin anything on your Pinterest if you want!

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Honey Sesame Chicken

As I’m sitting here writing and enjoying my leftover Egg Casserole from dinner last night, I thought I would take a minute to write out the recipe for tonight’s dinner.  Tonight we are having Honey Sesame Chicken.  I can either make it in the crock pot or in the over.  I’m opting for the oven so it will be crisper.  We are having Crock Pot Rice with the chicken.  I froze my leftovers from last time, so I only needed to pull it from the freezer and thaw out.  Chinese food is the best!!

Here’s the recipe:

Ingredients
5 chicken breast, boneless
1 cup honey
1/2 cup soy sauce
1/4 cup ketchup
2 tbsp vegetable oil
2 cloves garlic, minced
1/2 cup onions, diced
1/4 tsp red pepper flakes
2 tbsp cornstarch
1/8 cup sesame seed
Notes / Directions
Instructions:Place the chicken breasts in the crock pot insert and sprinkle salt and pepper on both sides.
In a medium-sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crock pot.
Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crock pot to thicken up the sauce a bit. Throw the chicken back in and stir around to re-coat the chicken in the sauce.
Serve hot over a bed of white rice(optional) and sprinkle some sesame seeds on top.Enjoy your day!
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Double Crunch Honey Garlic Chicken Breast

Even though this is not what I am having for dinner tonight( I’m actually making potato soup from a kit tonight!), I thought I would share it because it is one of my very favorites!  This is also a good item to make ahead of time and freeze until you need it.  This tastes so good that you will want to make it over and over! Here’s the recipe:

Ingredients
2 cups flour
4 tsp salt
3 tbsp ginger
2 tbsp nutmeg
2 tsp thyme
2 tsp sage
2 tbsp paprika
1 tsp cayenne pepper
4 eggs
8 tbsp water
2 tbsp olive oil, for sauce
4 cloves garlic, for sauce
1 cup honey, for sauce
1/4 cup soy sauce, for sauce
5 tsp black pepper
4 chicken or pork chops
Notes / Directions
Make an egg wash by whisking together:4 eggs
8 tbsp waterSeason the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.

Honey Garlic Sauce

In a medium saucepan add

2 tbsp olive oil
3 – 4 cloves minced garlic

Cook over medium heat to soften the garlic but do not let it brown. Add:

1 cup honey
¼ cup soya sauce (low sodium soya sauce is best)
1 tsp ground black pepper

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

Enjoy!  I know I do!!

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