Archives for : FOOD

Home Made Fish Fillet Sandwiches: Friday Night Live!

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Fish Fillet Sandwiches are a fun family dinner for fish Fridays! They are very simple to make and much better than eating out.
Author: Aubrey Cota
Recipe type: Main Dish
Serves: 4
Ingredients
fish fillet sandwich
  • 2 tilapia fillets, cut in half to become bun sized
  • 2 eggs, beaten
  • ½ cup all-purpose flour
  • ½ cup bread crumbs
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp garlic powder
  • cooking spray
  • 4 hamburger buns
  • 4 slices of american cheese (or your favorite)
  • shredded lettuce
Homemade Tartar Sauce
  • ½ cup mayonnaise
  • ½ cup Greek yogurt, nonfat
  • 1 tbsp white vinegar
  • ½ cup bread and butter relish
  • 2 tbsp bread and butter relish liquid
  • salt and pepper to taste

Start Your Year Off Right w/ Shrimp Scampi

 
 
Instructions
Homemade Tartar Sauce
  1. mix all ingredients in a bowl and set aside in the fridge
Fish Fillet Sandwich
Instructions
Homemade Tartar Sauce
  1. mix all ingredients in a bowl and set aside in the fridge
Fish Fillet Sandwich
  1. line a baking sheet with foil and place in the oven
  2. preheat oven and baking sheet to 350 degrees for 30 minutes
  3. mix the flour, bread crumbs, salt, pepper, and garlic powder in a shallow dish, like a pie plate
  4. beat eggs in a bowl
  5. dip the tilapia in the egg and allow extra to drip off
  6. place in the flour mixture and coat completely, shaking of the extra
  7. place on a plate
  8. repeat with the remaining fish
  9. spray the tops of the fish with the cooking spray
  10. place on the baking sheet cooking spray side down
  11. spray the other side of the fish with the cooking spray as well
  12. cook for 15 minutes and then flip and cook an additional 15 min or until fish is completely cooked and golden brown
  13. toast the buns and melt a slice of cheese on each bottom bun to melt
  14. place a piece of tilapia on top of the cheese and then top with a spoonful of the tartar sauce
  15. top with lettuce and the bun
  16. enjoy!!!

 

Sweet Potato Lentil Soup with Curry and Lime: Sarah Kieffer

 

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Serves 6 to 8

2 tablespoons olive oil
1 large red onion, minced
6 garlic cloves, minced
1/4 cup peeled and minced ginger root
1 1/2 tablespoons curry powder
1/2 teaspoon red pepper flakes
1 cup diced carrots
1 cup diced red pepper
5 cups diced sweet potatoes
14 ounces coconut milk
2 cups dried lentils, washed
8 cups vegetable stock
1 lime, juiced
1 bunch cilantro, minced
1/4 cup tamari
Salt and pepper to taste
Sugar to taste

Bulk Bin Snack Bars: By Kendra Vaculin

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Makes 20 bars

  • 1 1/2cups oats
  • 3/4cup whole almonds
  • 1/2cup dried cherries
  • 1/3cup chopped walnuts
  • 1/3cup pepitas
  • 1/2cup shredded coconut, unsweetened
  • 1/4 cup shelled sunflower seeds
  • 1/3cup ground flax seed
  • 1/3cup honey
  • 1cup almond butter
  • 1/4cup unsweetened apple sauce
  1. Line a baking tin or dish (mine was 10 x 14 inches with wax paper so that it extends over the edge.
  2. Mix all dry ingredients together in a large bowl. Add honey, almond butter, and apple sauce, and combine until a big gloppy clump is formed.
  3. Dump sticky mess into the baking dish, and flatten and spread with the back of a wooden spoon. Freeze overnight. Die with anticipation. Stop peeking at it.
  4. Remove from freezer and cut into bars! These are best stored in the fridge in a tupperware, with layers separated by wax paper. Keep one in your purse for 2 PM…and maybe another for 4:45…8:30…midnight…breakfast the next day…second breakfast…and so on.

Sweet and Spicy Curried Popcorn

 

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Author: Jennifer Farley
Serves: approximately 8 cups
Ingredients
  • ½ teaspoon curry powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • ¼ cup popcorn kernels
  • 2 tablespoons grapeseed oil (or any neutral, high heat oil)
  • 1 tablespoons honey
  • 2 tablespoon butter
 
Instructions
  1. In a small bowl, combine curry, cayenne, turmeric, and salt. Set aside.
  2. In a saucepan, heat the oil over medium-high heat. Once the oil is hot, add the kernels and cover.
  3. When you hear popping, gently shake the pan to prevent burning. Once the popping sound starts to slow down, remove from heat and empty into a large bowl. If many kernels remain un-popped you can repeat the process.
  4. Melt the honey and butter in a small saucepan or the microwave.
  5. Pour over the popcorn, cover, and shake vigorously to spread the mixture evenly.
  6. Sprinkle half of the spice mixture over the popcorn, cover and shake. Repeat the process with the other half of the spices.
  7. Serve warm or at room temperature.

 

Curry Spiced Cauliflower Parsnip Soup

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Serves: 4 servings
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 small or ½ large yellow onion, chopped
  • 1 parsnip, peeled and chopped
  • 2 ribs celery, chopped
  • ½ head cauliflower, chopped
  • 1 apple, peeled and chopped
  • 1 cups chicken or vegetable stock
  • ½ teaspoon salt (or more to taste)
  • ¼ teaspoon fresh ground pepper
  • ½ teaspoon curry powder
  • ¼ teaspoon turmeric
  • ½ cup nonfat milk
 
Instructions
  1. In a large dutch oven over low heat, sweat the onion with a pinch of salt. Once the onions are soft, turn up the heat to medium and add the chopped parsnip, celery, cauliflower and apple. Cook the vegetables for a few more minutes, stirring periodically, until the cauliflower has softened up and the vegetables are beginning to caramelize.
  2. Add the stock. Bring the mixture to a simmer, cover the pot and lower the heat. Allow the soup to simmer on low heat for one hour.
  3. Carefully ladle the soup into a blender. Puree until silky. Return the soup to the pot and add the salt, pepper, curry powder, turmeric and milk. Add additional seasoning of desired.

15 Minute Lasagna

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15 Minute Lasagna

 

1/2 lb lean ground beef
2 cups diced onion
2-3 garlic cloves, minced
1 (9.6 oz) bag Jimmy Dean pre-cooked turkey sausage crumbles OR 1/2 lb cooked pork breakfast sausage
8 oz (about 10) lasagna noodles, broken into 1/4ths
1 (10 oz) can Ro-tel diced tomatoes (or regular diced tomatoes)
1 cup tomato sauce
2 cups water
salt and pepper to taste, about 1/2 teaspoon each
1 cup mozzarella cheese, shredded
4 oz fresh mozzarella pearls

Directions

1. In a large skillet, cook the ground beef and onion over medium-high heat stirring occasionally until browned. Drain excess grease if necessary. Stir in the minced garlic and cook for one minute until fragrant.

2. Evenly add the pre-cooked sausage, lasagna pieces, tomatoes, tomato sauce, and water over the skillet. Sprinkle evenly with salt and pepper. Stir gently to combine.

3. Cover and simmer for 15 minutes over medium to medium-low heat. Shake the skillet occasionally to evenly distribute the noodles as they soften. Remove from heat and stir in cheese. Top with mozzarella pearls and broil for 3-4 minutes until golden and bubbly.

Honey Whiskey Apple Cake

 

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2 sticks unsalted butter (226 grams), at room temperature, plus more to grease pan

2 1/2 cups all-purpose flour (315 grams), plus more to dust the pan

3 tablespoons (30 grams) plus 1/2 cup (80 grams) bourbon or rye whiskey

1/2 cup (90 grams) candied ginger, chopped

1 3/4 cup (330 grams) light brown sugar

4 large eggs, at room temperature

2 teaspoons (8 grams) baking powder

1 teaspoon (5 grams) baking soda

1 1/2 teaspoons (3 grams) ground cinnamon

1 teaspoon (5 grams) fine sea salt

1/2 teaspoon grated nutmeg

1 cup (227 grams) sour cream

1 tablespoon (15 grams) vanilla extract

1 1/2 teaspoon (5 grams) finely grated lemon zest

2 medium Granny Smith apples (about a pound, 454 grams), peeled, cored, and coarsely grated

1 cup (120 grams) finely chopped, toasted pecans

1/2 cup (100 grams) granulated sugar

Juice of 1/2 lemon (20 grams).

1. Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.

3. In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in zest.

4. With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.

5. While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup whiskey in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.

6. While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.

Yield: 10 to 12 servings.

 

 

 

Slow Cooker Chicken Tortilla Soup

 

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Slow Cooker Chicken Tortilla Soup
 
Author: Shanna
Recipe type: Soup
 
Prep time: 
Cook time: 
Total time: 
 
Serves: 12
 
Slow Cooker Chicken Tortilla Soup
Ingredients
  • 2 lbs chicken breast
  • 1 Tbsp olive oil
  • 1 container Pomi chopped tomatoes ( 26 ounces)
  • 2 packages of Market Classics Spicy Tortilla Soup mix
  • 12 cups water
  • 1 jar roasted red peppers, drained and diced
  • Garnishes:
  • Limes
  • Cilantro
  • Avocado
  • Green onion, diced
  • Shredded cheese ( Jack, Cheddar, Manchego etc)
  • Tortilla chips, broken into pieces
  • Hot sauce ( such as Cholula)
 
Instructions
  1. Pour the tomatoes into the slow cooker. In a sauce pan over medium high heat, heat up the oil. Sear the chicken breasts, 1 minute each side. Place the chicken in the slow cooker on top of the tomatoes. Add in the soup mix according to package directions and top off with the water. Set on low 6 hours. After 4 hours check the chicken. If the chicken is close to done, remove and shred. If not check every 20 min until done and then shred. Remove 4 cups of soup and puree then add back into the slow cooker and add the shredded chicken as well, add in the red peppers, and cook on low another hour. Keep warm until serving.
  2. When ready to serve top each bowl with a few tablespoons of shredded cheese, a few sprigs of cilantro, some avocado slices, a sprinkling of green onion, a handful of chip pieces, a squeeze of lime and a few drops of hot sauce if desired.
 
Notes
I cut back the water by 2 cups since I added in the tomatoes and to make it a thicker soup. If a thinner soup is desired use 14 cups of water.

 

 

Chocolate Hazelnut Swirled Banana Bread

 

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Banana bread base recipe is adapted from Joy the Baker’s Chocolate Bourbon Banana Bread found in her book Joy the Baker’s Cookbook.

 
Ingredients: 
2 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup unsalted butter
2 eggs
1 cup granulated sugar
1 1/2 cups mashed bananas (about 3 medium bananas)
2 tsp vanilla extract
3/4 cup chocolate hazelnut spread (something comparable to Nutella) 
Directions:
 
Preheat oven to 350. 
 
Sift together, flour, baking powder, salt, and cinnamon into a large mixing bowl. Set aside. 
Cream butter and sugar together until light and fluffy. 
Add in eggs one at a time, and mix until incorporated. 
Mix in banana mash and vanilla. Once the mixture is full mixed, fold in try ingredients. 
Mix batter together until everything is combined. 
Heat hazelnut spread in microwave for about 20 seconds or until it is melted. 
Spread half of your banana bread batter into the bottom of a greased bread pan, drizzle with half of your hazelnut spread. Top with remaining batter. Drizzle the rest of the hazelnut spread over the top of bread. Using a fork or knife, gently swirl the batter together with the chocolate hazelnut spread. 
Bake for one hour or until a toothpick is inserted and comes out clean. 
 

Mongolian Beef: Friday Night Dish!

 

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  • 2 tablespoons lower-sodium soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 2 teaspoons dry sherry
  • 2 teaspoons hoisin sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon chile paste with garlic (such as sambal oelek)
  • 1/4 teaspoon salt
  • 2 teaspoons peanut oil
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon minced fresh garlic
  • 1 pound sirloin steak, thinly sliced across the grain
  • 16 medium green onions, cut into 2-inch pieces

     

     

Preparation

  1. 1. Combine first 8 ingredients, stirring until smooth.
  2. 2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.
Note:This recipe originally ran in Cooking Light December, 2009 and was updated for the November, 2012 25th anniversary issue.

 

Apricot, Date, and Cashew Snack Balls

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Makes 14 to 16 balls

  • 1cup cashews, walnuts, or almonds
  • Generous pinch sea salt
  • 1 1/4 cup pitted Medjool dates (about 15 or 16 dates)
  • 1/4cup dried apricot
  • 1tablespoon almond butter
  • 1/4cup sesame seeds
  • 1/2teaspoon cinnamon
  1. Process the nuts and sea salt in a food processor fitted with the S blade till the nuts are coarsely ground.
  2. Add the dates, apricots, almond butter, sesame seeds, and cinnamon. Keep processing the mixture until it’s starting to stick together a bit. When you can squeeze a handful and it sticks together nicely, you’re done.
  3. Roll the mixture into balls that are about 1 inch in diameter. Store in an airtight container for up to two weeks in the fridge or a week outside the fridge.

Chicken Pot Pie With Butternut Squash & Bacan

 

 
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Author: Jennifer Farley
Serves: 6 servings
Ingredients
for the pâte brisée dough:
  • 12 ounces all-purpose flour
  • 1 teaspoon salt
  • 7 ounces cold butter, chopped
  • ⅓ cup cold water
for the filling:
  • 5 cups butternut squash, diced small
  • 4 slices bacon, cooked and chopped
  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 3 cups broccoli, chopped into bite sizes pieces
  • 4 cups rotisserie chicken, shredded
for the sauce:
  • 3 ounces all-purpose flour
  • 3 ounces unsalted butter
  • 3 cups chicken stock (preferably homemade)
  • 1 cup heavy cream
  • ½ teaspoon salt
 
Instructions
prepare the dough:
  1. Add flour, butter and salt into a food processor.
  2. Pulse on and off until the mixture is crumbly.
  3. Add the water with the machine running just until the dough forms a ball. The less you process the dough, the better the final product will be.
  4. Wrap the dough in plastic and chill for at least 2 hours.
prepare the filling:
  1. Boil a large pot of water. Cook the butternut squash until tender, approximately 10 minutes. Drain and set aside.
  2. In a large pot or dutch oven, heat olive oil over medium heat. Saute the onions and garlic until tender and lightly caramelized, then add the broccoli. Cook until the broccoli is tender (a slight crunch is ok, it will go back in the oven). If the bottom of the pan browns too much during this process add some water and scrape up the brown bits as you go, incorporating them with the vegetables. Stir in the butternut squash, chopped bacon and chicken. Set aside.
prepare the sauce:
  1. Melt the butter over medium-low heat and then stir in the flour. This is known as a roux. Whisk the butter and flour constantly for several minutes until it has thinned out and has a nutty aroma. Stir in the chicken stock, cream and salt. Whisk for several minutes as the sauce thickens to a gravy consistency.
  2. Combine the sauce with the filling and ladle into 6 souffle sized ramekins (4½ inches in diameter). Fill them as much as possible to prevent the dough from sinking. You can also use a deep dish pie pan; just freeze the excess dough. Set aside.
  3. Create an egg wash by whisking together the egg with a splash of water and a pinch of salt. Set aside.
  4. Using just a bit of flour, roll out the dough to approximately ¼ inch thick. Use a knife or pizza cutter to make rounds that are 1 inch wider than the ramekins. You can re-roll the dough as needed. If it gets too soft during the process, allow the dough to chill until it firms up again.
  5. Brush the rim of each ramekin with egg wash and place the dough on top. Fold the excess dough under and use a fork to crimp and secure the edges to the ramekin. Use a knife to make 3 small slits in the center of each ramekin.
  6. Place ramekins in the freezer for 20 minutes or the refrigerator for at least 30 minutes.
  7. Preheat the oven to 400 degrees. Place the ramekins on a baking sheet. Brush the top of the dough with egg wash and bake for 25 minutes or until the tops are golden and firm. Serve hot!
 
Notes
You can use either 6 souffle-sized ramekins or a deep dish pie pan. You can use store-bought pie dough instead of making your own.

 

Jumbo Lump Crab Cake Sliders

 

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Author: Jennifer Farley

Serves: 7 sliders

 

Ingredients
  • 16 ounce container fresh jumbo lump crab meat
  • 1 large egg
  • ½ cup regular mayonnaise
  • ½ cup Italian bread crumbs
  • 1 teaspoon Old Bay Seasoning
  • ⅛ teaspoon fines herbs
  • ⅛ teaspoon garlic powder
  • ½ teaspoon dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1-2 tablespoons unsalted butter
  • slider buns
  • optional: dijon mustard for serving
 
  • Instructions
    1. Set the oven to broil and place the oven rack near the top.
    2. In a medium-sized bowl, gently pick through the crab meat to remove any shells. Try not to break up the lumps.
    3. In a separate bowl, beat the egg and then whisk in the mayonnaise until well combined.
    4. Add the breadcrumbs, Old Bay, fines herbs, garlic powder, mustard and Worcestershire sauce, stirring until well combined.
    5. A little bit at a time, gently fold the wet mixture into the crab meat. This part takes some patients because you really want to avoid breaking up the lump meat.
    6. Using a kitchen scale, weight out 3 ounce sliders. Depending on the size of the slider buns you might want to slightly increase or decrease the size.
    7. Lightly grease the bottom of a baking sheet (baking spray works well) and place the crab cake sliders on the sheet.
    8. Place a small piece of butter on top of each crab cake.
    9. Broil for 10-15 minutes, keeping a close eye to make sure they don’t burn. Don’t flip the cakes, just allow them to cook on one side the entire time (the lack of filler makes them very delicate). If the tops seem like they’re going to burn, lower the oven rack or switch the broiler to a lower setting. You’re not cooking the meat but you want the filling to solidify and the egg to cook through.
    10. When the tops are golden brown, remove the pan from the oven and allow the crab cakes to cool slightly before serving.
     

 

Sweet Tea-Brined Fried Chicken

 

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Ingredients

  • 2 family-size tea bags
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup kosher salt
  • 1 small sweet onion, thinly sliced
     
  • 1 lemon, thinly sliced
  • 4 garlic cloves, halved
  • 1 tablespoon cracked black pepper
  • 2 cups ice cubes
  • 1 (3 1/2-lb.) cut-up whole chicken
     
  • 2 cups self-rising flour
  • 1 cup self-rising white cornmeal mix
     
  • 2 tablespoons freshly ground black pepper
  • 2 teaspoons table salt
  • 1 teaspoon ground red pepper
  • Vegetable oil

     

     

Preparation

  1. 1. Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.
  2. 2. Discard tea bags. Stir in brown sugar and next 5 ingredients, stirring until sugar dissolves. Cool completely (about 45 minutes); stir in ice. (Mixture should be cold before adding to chicken.)
  3. 3. Cut chicken breasts in half crosswise. Place tea mixture and all chicken pieces in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish, and chill 24 hours.
  4. 4. Remove chicken from marinade, discarding marinade. Drain chicken well.
  5. 5. Whisk together flour and next 4 ingredients in a medium bowl. Spoon 1 cup flour mixture into a brown paper bag or large zip-top plastic freezer bag. Place one piece of chicken in bag; seal and shake to coat. Remove chicken, and transfer to a wire rack. Repeat procedure with remaining chicken, adding more flour mixture to bag as needed. Let chicken stand 30 minutes to form a crust.
  6. 6. Pour oil to depth of 1 1/2 inches into a cast-iron Dutch oven; heat over medium heat to 325°. Fry chicken, in batches, 15 to 22 minutes or until browned and done, turning occasionally. Drain on a wire rack over paper towels.
  7. Note: If using a 12-inch-wide (2 1/4-inch-deep) cast-iron skillet, pour oil to depth of 1 inch.

 

Easy Cheesy Scalloped Potatoes

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Instructions

  • 2 lbs yellow potatoes,
  • 1 can cream of mushroom, chicken or celery soup
  • 1 cup milk
  • 1/2 teaspoon garlic powder
  • black pepper to taste
  • 1 small onion, thinly sliced
  • 2 cups shredded sharp cheddar cheese

 

Instructions

  1. Preheat oven to 375 degrees.
  2. Wash potatoes and slice 1/4″ thick (no need to peel). Drop into boiling water for 5 minutes. During the last minute, add sliced onions to the water. Drain.
  3. Meanwhile, combine soup, milk, pepper and garlic powder in a bowl. Microwave until hot.
  4. Put a little bit of the soup mixture in the bottom of a greased 2qt casserole dish, a 9×9 pan or an oven safe pan. Layer 1/2 of the potatoes, 1/2 of the soup mixture and 1/2 of the cheese. Repeat layers ending with cheese.
  5. Bake at 375 for 45-55 minutes or until hot and bubbly.

Yellow Cake with Chocolate Frosting

 

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Ingredients

For the Cake:
  • 2 sticks unsalted butter, room temperature
  • 1/3 cup canola oil
  • 1/2 teaspoon salt
  • 2 1/2 cups granulated sugar
  • 6 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 3 cups sifted cake flour
  • 1/2 teaspoon baking powder
  • 1 cup sour cream
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon butter extract
For the Frosting
  • 2 sticks unsalted butter, room temperature
  • 4 cups confectioner’s sugar
  • 1/2 cup cocoa powder
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons milk

Instructions

For the Cake:
  1. Preheat the oven to 350 degrees.
  2. Prepare 3 9″ round baking pans with non-stick baking spray and put aside.
  3. In the bowl of your mixer, add softened butter, canola oil, salt and sugar and cream on high until fluffy and smooth (about 5 minutes).
  4. Next, add one egg and egg yolk at a time to the bowl and beat on medium until well incorporated.
  5. In a separate large bowl, sift cake flour and baking powder together.
  6. Turn the mixer to low and add half of flour mixture to the mixer and fully incorporate.
  7. Next add sour cream to mixer and blend well and lastly finish with remaining flour mixture and mix well.
  8. Finally add vanilla extract and butter extract to mixer and finish beating on low until everything is well mixed.
  9. Make sure to scrap the bottom of the bowl as well.
  10. Evenly add cake mixture into prepared baking pans and place in oven to bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean but don’t overbake (crucial not to overbake this cake)!!
  11. Remove cakes and oven and rest in pans for 10 minutes.
  12. Next remove layers from pans and place on cooling racks for one hour.
  13. Wrap each layer in plastic wrap and place in the freezer for 1 hour to make it easier to work with when assembling the cake.
For the Frosting
  1. Add butter, confectioner’s sugar and cocoa powder to bowl of mixer and mix on high speed until smooth.
  2. Lastly add in vanilla extract and milk until frosting is fluffy and smooth.
  3. Frost each layer of cake with frosting then frost the end.

 

Broccoli Cheddar Soup

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Ingredients
  • ½ cup butter
  • ½ cup flour
  • 2 cups water
  • 2 cups heavy cream
  • 4 cups chicken broth
  • 1 (16 oz) package frozen chopped broccoli (you can add more if you like)
  • Salt and Pepper TT
  • 8 oz. Velveeta Cheese
  • 1 (8 oz) bag sharp cheddar cheese
  • Instructions
    1. Mix water and heavy cream together and set aside.
    2. Melt butter and flour together to form a roux. Slowly add in heavy cream/water mixture stirring constantly. Add in chicken broth still stirring.  Let simmer for 20-25 minutes to let the soup thicken up.
    3. Add in broccoli and cook over low heat for an additional 20-25 minutes to continue to thicken soup as well as cook and soften the broccoli.
    4. Sample and add salt and pepper to taste.
    5. Cut 8 oz. Velveeta into cubes and drop into soup and stir until melted.  Add in sharp cheddar and stir until blended.

Caramelized Banana Peanut Butter Blender Ice Cream

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Author: Jennifer Farley
Serves: 2
Ingredients
  • 1 tablespoon coconut oil
  • 3 medium ripe bananas, sliced in half lengthwise
  • 2 tablespoons peanut butter
  • ¼ cup plain, unsweetened almond milk (I used Blue Diamond Almond Breeze)
 
Instructions
  1. Heat the coconut oil in a large saute pan over medium heat. Add the bananas, flat side down, and caramelize for several minutes. Use a spatula to flip the bananas and caramelize on the other side as well, keeping a close eye to make sure they don’t burn. The bananas may fall apart a bit, which is fine. Remove the pan from the heat and allow to cool for several minutes.
  2. Scoop the contents of the skillet into a container or plastic bag, making sure to scrape off and include any caramelized bits that are stuck to the pan (those will have tons of flavor). Freeze the bananas.
  3. Chop the frozen caramelized bananas and place in a blender with the peanut butter and almond milk. Puree until very smooth and serve!

Creamy Chicken Enchiladas

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Creamy Chicken Enchiladas

Ingredients

8
ounces skinless, boneless chicken breast halves
2/3
cup reduced-sodium chicken broth
1/4
teaspoon ground black pepper
4
cups torn fresh spinach
2
tablespoons thinly sliced green onion
1 1/4
cups light sour cream
2
tablespoons all-purpose flour
1/2
teaspoon salt
1/2
teaspoon ground cumin
1/2
cup milk
1
4 ounce can diced green chile peppers, drained
1/2
cup shredded Monterey Jack cheese or cheddar cheese (2 ounces)
 
Snipped fresh cilantro (optional)
 
Salsa and/or thinly sliced green onion (optional)
 

Directions

  1. Preheat oven to 350 degrees F. In a large skillet combine chicken, broth, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink (170 degrees F); drain. Using two forks, shred chicken into bite-size pieces.
  2. Meanwhile, place spinach in a steamer basket. Place basket in a saucepan over 1 inch of boiling water. Steam, covered, for 3 to 5 minutes or until tender. Transfer spinach to a sieve; press out excess liquid with the back of a spoon.
  3. For filling, in a large bowl combine shredded chicken, cooked spinach, and the 2 tablespoons green onion. For sauce, in a small bowl combine sour cream, flour, salt, and cumin. Stir in milk and chile peppers. Stir half of the sauce into filling; set the remaining sauce aside.
  4. Grease a 2-quart baking dish. Divide filling among tortillas; roll up tortillas. Arrange tortillas, seam sides down, in the prepared baking dish. Top with the remaining sauce.
  5. Bake, covered, for 20 minutes. Bake, uncovered, about 20 minutes more or until heated through. Sprinkle with cheese. Let stand for 5 minutes before serving. If desired, garnish with cilantro and serve with salsa and/or additional green onion.
 

Nutrition Facts

(Creamy Chicken Enchiladas)

    Per serving:

  • 251 kcal cal.,
  • 9 g fat
  • (4 g sat. fat,
  • 46 mg chol.,
  • 571 mg sodium,
  • 23 g carb.,
  • 1 g fiber,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Cashew Chocolate Spread (Cashewtella)

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Makes about two 8-ounce jars

  • 1cup raw cashews
  • 2tablespoons sugar
  • 8ounces bittersweet chocolate, broken into small pieces
  • 4tablespoons unsalted butter, cubed
  • 1/2cup heavy cream
  • 3/8teaspoons kosher salt
  1. Heat the oven to 350° F. Spread the cashews in a medium baking dish, and toast in the oven until lightly browned, 10 to 15 minutes, shaking the pan every few minutes. Let cool completely.
  2. In a blender or a food processor, combine the cashews and sugar and pulse to a powdery paste.
  3. Heat an inch of water to a gentle simmer in the base of a double boiler. Set the top pan on the double boiler base, and add the chocolate to the top pan. When it’s melted, turn off the heat. Whisk in the butter, a few pieces at a time. Then beat in the cream. Remove the top pan from the base and set it on a counter. Stir in the cashew mixture and the salt. Divide among two 8-ounce jars. Let cool, then seal, and chill. Bring to room temperature before serving.

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