Posts Tagged ‘Recipe’

‘Tis The Season To Bake Oatmeal-Chocolate Chip Cookies

I’ll get to writing down a recipe I recently tried for the most delicious Oatmeal-Chocolate Chip Cookies I have ever tasted (I’m thinking it’s the cup of BUTTER that makes them so delish) but first I have to share some cute kid things. For those who don’t care… hang tight…. the recipe is coming. There are some who read this who do care about the cute things my kids do and say and since I care, and I’m the author, read quick or skip ahead.

Little Miss is totally into dancing. She moves the furniture to the side and spins and hops and does what she calls her “signature move” which involves a skip around the room with swinging arms to the latest fun top 40 kid friendly stuff I can find. Here’s the thing, Little Miss loves to dance but has refused to take one step into a real dance class. At first her excuse was her hatred for tights – now it’s her desire to have no structure in her dancing. As she says, “Mom, the music comes on and I have no decision on how my body moves. It just does its own thing.” Her own thing is a joy to watch.

Buddy’s vocabulary is blooming. I LOVE what he calls things. We were decorating our Christmas tree last week. He really liked putting up these little red glass ball ornaments we have and was adamant that no one else should hang even one. “Mom, I’m in charge of the red Christmas dots, OK? I’ll do them all.” DOTS – isn’t that great? The other phrase he came up with that I think should go mainstream is calling snow boarding snow surfing instead. I think that’s just as accurate a description and I will now add that to my repertoire of Buddy phrases.

OK, so here’s the recipe for really delicious Oatmeal-Chocolate Chip Cookies. I got this recipe from the back of a package of Gold Medal Unbleached Flour. These cookies are quick to whip up, they are drops so there is no rolling or cutting or slicing, and everyone thought they were yum-o.

Oatmeal-Chocolate Chip Cookies

Fresh from the oven.

Fresh from the oven.

  • 1 1/2 cups packed brown sugar
  • 1 cup butter, softened
  • 1 tsp vanilla
  • 1 egg
  • 2 cups quick-cooking oats
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup semisweet chocolate chips

1. Oven 350F. Beat brown sugar, butter, vanilla and egg until well blended. Add oats, flour, baking soda and salt (I pre-mixed these before adding); mix well. Stir in chocolate chips.

2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2″ apart.

3. Bake 9-11 minutes until golden brown. Cool slightly then remove to cooling racks.

These are moist and chewy and buttery and hard not to keep getting into. Enjoy!

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A Reason NOT to Use Your Food Processor: Potato-Crusted Chicken Fingers

Kartoffelchips-1

Kartoffelchips-1 (Photo credit: Wikipedia)

“Why do you keep thinking things made with potato chips will be good? They’re not.”

That’s the quote My Man threw at me after this dish: Potato-Crusted Chicken Fingers. This was a recipe I decided to try because the photo looked just delish, we all like chicken fingers and potato chips, and I’d also get to use my food processor. And while I followed the recipe to a T these suckers were just blah. The breading that the potato chips made wasn’t anything special – I might as well have smooshed a bunch of chips up on my plate and dipped some cooked chicken in it.  We all ate it but we all did so with the thought, “it’s not that good but I’ll eat it anyway.”

I got this recipe from the October 2011 issue of Cooking Light. Give it a try – maybe it’ll be super good to you!

Potato-Crusted Chicken Fingers (hands on time 40 minutes. Total time 40 minutes. Serves 4)

  • 6 oz baked potato chips
  • 3/4 cups all-purpose flour
  • 1/2 cup 2% reduced-fat milk – (I used 1%)
  • 1 egg, lightly beaten
  • 4 skinless, boneless chicken breast halves, cut into strips – (seeing as I don’t like cutting up chicken I used the pre-cut strips)
  • 1/2 tsp salt
  • 3 TBS canola oil, divided

1. Grind chips in a food processor and place in a shallow dish. Place 3/4 cup flour in a shallow dish. Combine the milk and egg in a shallow dish. Sprinkle chicken with salt, dredge in flour. Dip chicken in milk mixture, dredge in ground chips.

2. Heat 1 1/2 TBS oil in a lg skillet over med.-high heat. Add half of chicken, cook 2 minutes on each side or until done. Repeat with remaining oil and chicken.

If you give this a try and LOVE it I’d like to hear your story. As for our family – this recipe is headed to the recycling container.

Soup’s On… Tortilla Soup

This recipe I got from a little flyer at the grocery store. That little flyer was full of coupon gold… but it also had some recipes and this one looked good.

Hearty Turkey Tortilla Soup!

I guess the premise of many of the recipes in this little booklet was “what to do with all your turkey leftovers” after Thanksgiving.  I made this recipe well before the big turkey day and used chicken instead (so maybe change it to Hearty Chicken Tortilla Soup?). I cooked my chicken in the morning… I just threw some frozen boneless chicken breasts in my crock pot, gave them a sprinkle of salt and pepper, poured a little water on top and then let them cook on high for about 3 hours. This is my favorite way to prepare chicken for recipes that called for the meat cooked. It always comes out very juicy.

Time: 15 min. prep, 25 min. cook

Ingredients:

  • 3 1/2 cups chicken broth (I used veggie)
  • 1/2 cup uncooked regular long-grain white rice (Jasmine is my favorite)
  • 1 tsp. ground cumin
  • 2 cups shredded or cubed cooked turkey (or Chicken)
  • 1 can (11 0z) whole kernel corn with red and green peppers, drained
  • 1 cup picante sauce
  • 1 TBS chopped fresh cilantro leaves
  • 2 TBS lime juice
  • tortilla chips

Cook it Up:

  1. Heat broth, rice and cumin in a big saucepan over medium-high heat to a boil. REduce heat to low. Cover and cook 20 minutes.
  2. Stir turkey (chicken), corn, picante sauce, cilantro and lime juice in pan and cook until rice is tender.
  3. Sprinkle with tortilla chips

Very easy and very good. The soup is super thick and very filling. Enjoy!

Recipe Box Confession

I’ve been married for 9 years. Shortly before my wedding my mom and a handful of my best friends threw me a wedding shower. I received all kinds of wonderful gifts (many of which I’m still using) but the most touching gift was a little wooden box. In this box were recipe cards, lovingly (or begrudgingly?) filled out by those who attended my shower. My assumption was that these recipes were the favorites of my friends and family. Now, here’s my confession…. in the past nine years I’ve made maybe 2 of all of those recipes. Right now I’m making a “please don’t hate me” face. But, and here’s my possible redemption, even though I’ve only made a couple of those recipes, I’ve filled the box with countless others and EVERY time I come across one of those cards written by someone I love and get to see their handwriting my heart sings with love and fondness for that person.

My mom is an OK cook. She’s not adventurous. She has many go-to favorites. She doesn’t ruin any meals, but her food isn’t memorable (except maybe for her butter cream frosting – so good on chocolate cake!). It’s filling, tastes good, and fulfills a need. One of the recipes my mom gave me was for Vegetable Soup. I don’t remember her ever making it for me … the only soup I remember from childhood is homemade chicken noodle (which as an adult I bet was delicious, but as a kid I turned my nose up because all I wanted was some Campbell’s C&N from that red and white can.) I looked at my mom’s handwriting, looked at the ingredients, and decided to dive in and give it a try.

When I think of Vegetable Soup I think vegetarian – but this is not. It’s a combination of ground beef , vegetables, and noodles in a delicious broth.  The total time to make this soup is about an hour and a half and it makes a big pot. Here’s how you do it.

  • 1 lb. ground sirloin or ground round
  • 4 cups water
  • 1 qt. tomatoes
  • 1/3 cup onion
  • 1-2 tsp. salt
  • 2 T Worcestershire sauce
  • 1/4 tsp. chili powder
  • 1 bay leaf
  • 1 cup diced celery
  • 1 cup diced potatoes
  •  1 cup chopped cabbage
  • 1/2 cup noodles

Saute meat and onions till cooked through. Add tomatoes, water, spices, and vegetables (everything except noodles). Simmer for about an hour, add noodles and cook until they are done.

This soup is super easy to make, and while it takes a while to cook, the outcome is worth it. The only thing I changed is that I used ground bison instead of beef and since my mom was unspecific about what type of noodles I used rontini (little cork screw). The best thing about this soup is that my entire family ate it (even Buddy!) so it will be made again. Thanks, mom!

A Reason to Use your Food Processor: Oatmeal-Raspberry Bars

Oatmeal-Raspberry Bars

If you own a food processor you either use it all the time or lug it out only when a recipe says “in a food processor”. I fall into the second group. I totally wanted one very badly and I got the mother of all food processors as a lovely wedding gift 9 years ago. But, when it comes right down to it, the thing is not my appliance of choice. It is bulky, heavy,  and has many parts that need to be washed after using. The only time it is used is when a recipe calls for it… and for this particular recipe I am so glad I own one. These bars are totally delish (could be the tons of butter?) . The best thing about them is that they only take 10 minutes to prepare and they are as pretty to look at as yummy to eat.

I cut this recipe out of Real Simple Magazine several years ago and have made them numerous times since.

Oatmeal-Raspberry Bars

  • 10 TBS cold unsalted butter, cut into pieces, plus more for the pan
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 tsp. kosher salt
  • 3/4 cup rolled oats
  • 1/2 cup seedless raspberry jam
  • 1 cup fresh raspberries
  1. Heat oven to 375F. Butter an 8″ square baking pan. In a food processor, pulse the flour, sugar, and salt to combine. Add the butter and pulse just until the dough comes together. Place dough in a bowl and knead in the oats.
  2. Press all but 1/2 cup of the dough into the prepared pan. Spread the jam evenly over the dough, leaving a 1/4″ border around the edges. Scatter the raspberries over the jam and sprinkle with the remaining dough.
  3. Bake until the edges are golden, 25 to 28 minutes. Let cool at least 10 minutes before slicing.

Enjoy a slice of complete delishiousness!

Cornmeal Buns AKA 3 Hour Rolls

Stockpile of Frozen Buns

I have a cookbook made by Better Homes and Gardens that is called Test Kitchen Favorites. It is not my favorite book, and I don’t go back to it time and time again, but every once in a while I whip it out to find something new. It has recipes organized by era (very interesting to see what was tasty in the 30’s as opposed to what we eat now – lots more butter!) I was in a baking mood and I found this recipe for Cornmeal Buns (50’s & 60’s era). It is time-consuming (any yeast rolls are – rise and pound and all that) and yields way more rolls then my family of 4 will eat (froze the rest) but they are yummy. They taste kind of like a normal old dinner roll, but the corn meal gives them some texture that adds crunch, in a good way.

Cornmeal Buns

  • 6 – 6 1/2 cups all-purpose flour
  • 1 package active dry yeast
  • 2 1/4 cups milk
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1 tsp. salt
  • 1 1/2 cups cornmeal
  1. In a large mixing bowl combine 3 cups of the flour and the yeast. In a saucepan heat milk, sugar, butter, and salt just until warm(115F – 120F), stirring constantly to melt butter. Add milk mixture to flour mixture in mixing bowl; add eggs. Beat with an electric mixer on low-speed for 30 seconds, scraping bowl constantly. Beat on high-speed for 3 minutes. Beat in cornmeal at low-speed. Using a wooden spoon, stir in as much remaining flour as you can.
  2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rice in a warm place until doubled in size (1- 1 1/4 hours). Grease 36 muffin cups.
  3. Punch down dough. Turn dough out onto a lightly floured surface. Shape into 72 balls (I know… it seems like a lot but it goes quickly, I promise!). Place 2 balls in each prepared muffin cup. Cover; let rise until dearly double (50 – 60 minutes).
  4. Bake at 375F for 12 – 15 minutes or until rolls are golden brown. Immediately remove from cups to wire racks. Serve warm or cool. Makes 36 buns.

If you don’t have 36 muffin cups: Place shaped dough balls on a waxed paper-lined baking sheet; cover with plastic wrap and chill while the first batch rises and bakes. After removing the baked rolls from the muffin cups, wash pan, grease, and refill with chilled dough. cover, let rise, and bake as above.

How I changed the recipe: I can never follow a recipe exactly! I used soy milk instead of cow.

My tip: Whenever I need a warm place for dough to rise I use my oven. I turn it on while I’m mixing my ingredients and then turn it off. When I’m ready for my dough to rise the warm place is ready!

Fry Up This Fish!

Rachael ray

My never ending quest for new recipes has led me to Rachel Ray. I am not a fan of her show, her gravelly voice kind of gives me a little of that fingernails on chalk board feeling, and the whole acronym for Extra Virgin Olive Oil (EVOO) is cute, but not necessary.  I am a fan of her garbage bowl idea, except that if you do that then there is another bowl to wash and then there is her entire marketing a bowl just to use for food scraps and such. Really, do people buy these when any old bowl would work?  I usually have a garbage pile – think paper towel with cooking trash on it…. easy and no bowl to wash.

So, maybe because I’m not a fan of her show I’ve never delved into any of Rachel Ray’s recipes.  When I have watched her on TV (flipping or stuck at the car dealer or what not), what she does cook looks delish (and when she says Yum-O I truly believe it is!), but I’ve never had any follow through to try her recipes myself. Until I did.

I’ve already spoken of my love of trying new recipes and my recent new found love of getting cookbooks from the library… well, a few weeks back I checked out a Rachel Ray cookbook called Rachel Ray’s Look + Cook. I’m a sucker for a book with beautiful photos of food and this one had it. But… in the three weeks I had the book in my possession I only tried one recipe (just because of vacation, requests of old favorites, eating out) The good news is  the one and only recipe I did try was delish and will be a repeat performer in my kitchen. My Man was out of town when I made this dish so only Little Miss, Buddy and I were able to rate it. Little Miss and I gave it an A and Buddy gave it a blech… but really I may just take my most picky eater out of the equation on this one…. I think most of what I make he thinks is blech.

So, here’s the recipe for Chili-Lime Fish Fry

  • 4 tilapia fillets
  • salt and pepper
  • 1 cup all-purpose flour
  • 2 eggs
  •  1 cup bread crumbs
  • 2 limes
  • 2 TBS chili powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 TBS chopped fresh thume leaves or 2 tsp dried thyme
  • 1/4 cup vegetable, canola, or safflower oil.
  1. Season the fish with salt and pepper.
  2. Arrange 3 shallow dishes; place the flour in one, beat the eggs in the second, and put the bread crumbs in the third.
  3. Season the breadcrumbs with 1 TBS grated lime zest, the chili powder, garlic powder, onion powder and thyme.
  4. Coat the fish in the flour, eggs, and seasoned bread crumbs.

Meanwhile…..

  1. Heat the oil in skillet over medium to medium-high heat.
  2. Cook the fish for 3 to 4 minutes on each side or until deeply golden and crispy.
  3. Season with a little extra salt and top the fish with lots of lime juice.

It was very easy and the fish was mouth watering yummy. I’m thinking it’d be good in fish tacos or in a salad or on a sandwich made with a crispy roll and a little tarter sauce or  just by itself.

My cooking tip: use pasta serving bowls for your flour, egg, breadcrumb dippers. They are just the right size!

How I changed the recipe: I didn’t change much in this one. I used dried thyme instead of fresh and dried onions instead of onion powder (which I just did not have).

Get out your frying pan and give it a try. Enjoy!