Saturday, December 31, 2011

Orange Dip for Fruit

Orange Dip For Fruit
Yield 4 ½ cups

1 cup orange juice
1 package (3.4 ounces) instant vanilla pudding mix
1 cup (8 ounces) sour cream
1 carton (8 ounces) frozen whipped topping, thawed
Assorted fresh fruit

In a large bowl, whisk orange juice and pudding mix. Whisk in sour cream. Fold in whipped topping. Transfer to a serving bowl; serve with fruit. Refrigerate leftovers.

Wednesday, November 16, 2011

Chicken Korma

Chicken Korma
Serves 4

1 large red onion; ½ chopped, ½ sliced
1 1-inch piece of ginger, peeled and thinly sliced
2 cloves garlic, smashed
½ teaspoon ground coriander
1 teaspoon ground cumin
Kosher salt
¼ cup vegetable oil, plus more for brushing
¾ lb ground chicken
¼ cup plain low-fat yogurt, plus more for garnish
¼ cup frozen peas, thawed
¼ cup chopped fresh cilantro, plus more for garnish
4 pocket-less pitas
Chopped cashews and/or hot sauce, for garnish (optional)

1. Puree the chopped onion in a food processor with the ginger, garlic, coriander, cumin, ½ teaspoon salt, and ½ cup water.
2. Heat the vegetable oil in a skillet over medium-high heat. Add the sliced onion and cook until golden, 4 to 5 minutes. Add the spice paste and cook, stirring, until slightly dry, 8 to 10 minutes. Add the chicken and cook until opaque, breaking up the meat. Mix the yogurt and ¼ cup water, and to the pan, and simmer over medium-low heat until the meat is cooked through, 2 to 3 more minutes. Add the peas and cilantro and season with salt.
3. Meanwhile, heat another skillet over high heat. Brush the pitas with oil, season with salt, and toast in the skillet, about 1 minute per side. Divide the chicken mixture among the pitas. Top with more yogurt and cilantro. Garnish with cashews and hot sauce, if desired.


Saturday, October 15, 2011

Beer Battered Onion Rings

Beer Battered Onion Rings Recipe

Peanut or vegetable oil
1 sweet onion, peeled and sliced
1/2 c. flour
2 eggs
1 tsp. celery salt
2 c. bisquick baking mix
1 c. beer

In Dutch oven, heat 4" of oil over medium-high heat to 375 degrees. In shallow pan, dredge sliced onion in flour; set aside. In large bowl: whisk together eggs and celery salt. Stir in bisquick and beer. (Batter will be lumpy). Shake excess flour from onion slices and coat in beer batter. When oil is ready, carefully slide battered onion slices into the oil. Fry for 4-6 minutes, turning occasionally. Drain on 2 layers of paper towels. Serve immediately.

Saturday, October 1, 2011

Beer Dip

Beer Dip

INGREDIENTS

* 2 (8 ounce) packages cream cheese, softened
* 1 (1 ounce) package ranch dressing mix
* 2 cups shredded Cheddar cheese
* 1/3 cup beer

DIRECTIONS

1. In a medium bowl, combine cream cheese and dressing mix. Stir in Cheddar cheese, and then beer. The mixture will appear mushy. Cover bowl, and refrigerate for at least 3 hours, overnight if possible.

*Just a note. In my opinion, this "dip" is actually more like the consistency of a cheeseball."

Saturday, June 25, 2011

Chocolate Gooey Butter Cookies

Chocolate Gooey Butter Cookies

Ingredients

* 1 (8-ounce) brick cream cheese, room temperature
* 1 stick butter, at room temperature
* 1 egg
* 1 teaspoon vanilla extract
* 1 (18-ounce) box moist chocolate cake mix
* Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Friday, June 17, 2011

Easy Rosemary Fries

Easy Rosemary Fries
Serves 6 to 8

4 baking potatoes (about 3lbs)
¼ vegetable oil
1 tbsp kosher salt
2 tbsp. chopped fresh rosemary
1 tsp. crushed red pepper flakes
1 tsp. paprika
Oriental dipping sauces (optional)

1. Preheat oven to 450° F. Cut each baking potato lengthwise into 8 wedges. Place wedges in a large roasting pan coated with cooking spray.
2. Drizzle with oil. Sprinkle with salt, rosemary, and pepper flakes, tossing well to coat. Spread potatoes for even roasting and sprinkle with paprika.
3. Bake 30 to 40 minutes or until potatoes are golden brown, stirring occasionally. Serve with you favorite Oriental dipping sauces, if desired.

Friday, June 10, 2011

Blushing Penne Pasta

Blushing Penne Pasta
8 Servings

1 package (16 ounces) penne pasta
1 cup thinly sliced onions
2 tablespoons butter
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon salt
1 ½ cup half and half
½ cup white wine or reduced sodium chicken broth
1 tablespoon tomato paste
2 tablespoons all-purpose flour
½ cup shredded Parmigiano-Reggiano cheese

Cook penne according to package directions. Meanwhile, in a large skillet over medium heat, cook onions in butter for 8 to 10 minutes or until lightly browned. Add thyme, basil, and salt; cook one minute longer. Add 1 cup cream, wine or broth, and tomato paste; cook and stir until blended.
Combine flour and remaining cream until smooth; gradually stir in onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ¼ cup cheese. Drain penne; toss with sauce. Sprinkle with remaining cheese.

Wednesday, May 18, 2011

Pulled Pork Sandwiches

Pulled Pork Sandwiches
Makes 6 to 8 Servings

2 tablespoons packed light brown sugar
2 tablespoons paprika
2 tablespoons kosher salt
1 teaspoon dry mustard
1 teaspoon black pepper
1 boneless pork shoulder roast (3 pounds)
1 ½ cups beer of your choice
½ cup cider vinegar
6 to 8 large hamburger buns, split
¾ cup barbecue sauce

1. Preheat oven to 325F. Combine sugar, paprika, salt, dry mustard and pepper in small bowl; mix well. Rub into pork.
2. Place pork in 4 quart Dutch oven. Add stout and vinegar. Cover; bake 3 hours or until mean it fork tender. Cool 15-30 minutes or until cool enough to handle.
3. Shred pork into large pieces using a fork. Divide onto buns and serve warm with barbecue sauce.

**NOTE: I like to make mine in the slow cooker if I have a busy day ahead. :)

Wednesday, April 6, 2011

Slow Cooker BBQ Beef Sandwiches

Slow Cooker BBQ Beef Sandwiches

4 pounds beef round steak
1 cup chopped onions
1 12-ounce can beer
1/2 cup brown sugar
1/2 cup ketchup
1/3 cup cider vinegar
1 6-ounce can tomato paste
1 tablespoon chili powder
20 sandwich or hamburger buns


PREPARATION:
Trim excess fat from round steak and cut into chuncks. Place in a preheated slow cooker on high. Reduce heat to low and stir to brown meat. Add remaining ingredients (except the buns) and cook, covered for 8 to 10 hours.

Then remove meat from slow cooker and shred. Replace meat and stir so that the meat is well coated in sauce. Serve on buns. Makes about 20 sandwiches.

Wednesday, February 16, 2011

Mexi-Italian Salsa

Prep Time: 25 Minutes
Ready In: 25 Minutes
Yields: 10 servings

INGREDIENTS:
3 roma (plum) tomatoes,
chopped
1/2 onion, chopped
1 (2.25 ounce) can sliced black
olives, drained
1 (6 ounce) can marinated
artichoke hearts, drained and
chopped
2 tablespoons lemon juice
2 cloves garlic, minced
3 tablespoons chopped fresh basil
1/4 teaspoon crushed red
pepper flakes
1/4 teaspoon Italian seasoning
1/4 teaspoon ground cumin
3 tablespoons chopped fresh
cilantro
1/4 teaspoon salt
1/8 teaspoon ground black
pepper

DIRECTIONS:
1. Gently stir the tomatoes, onion, olives, and artichoke hearts in a bowl; set aside. Whisk together the lemon juice, garlic, basil, red pepper flakes, Italian seasoning, cumin, cilantro, salt, and pepper in a separate bowl. Fold the dressing into the tomato mixture.

Tuesday, January 25, 2011

All In One Spaghetti

All-in-one Spaghetti

1 lb ground beef
1 large onion, chopped
2 garlic cloves, minced
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
3 cups tomato juice
1 cup water
1 teaspoon salt
1 teaspoon sugar
2 to 3 teaspoons chili powder
1 teaspoon dried oregano
Dash of pepper
1 (7-ounce) package spaghetti, uncooked
Grated parmesan cheese

Cook first 3 ingredients in a Dutch oven, stirring until beef crumbles and is no longer pink; drain well. Return beef mixture to pan. Stir in tomato sauce and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 30 minutes. Add pasta, cover and simmer, stirring often, 20 minutes or until pasta is tender. Serve with cheese.

I HAD TO ADD A TON OF SPICES TO THIS, BECAUSE IT WAS TOO BLAND FOR MY TASTE.

Wednesday, January 19, 2011

Chicken Satay

Chicken Satay
INGREDIENTS
2 tablespoon creamy peanut butter
1/2 cup soy sauce
1/2 cup lemon or lime juice
3 teaspoons brown sugar
2 tablespoon curry powder
2 clove garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves - cubed


DIRECTIONS
In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
Preheat a grill to high heat.
Weave the chicken onto skewers, then grill for 5 minutes per side.

ALSO GOOD COOKED IN A SKILLET- AND I LIKE TO SERVE MINE OVER RICE.

Wednesday, January 12, 2011

Slow Cooker Apple-Scented Venison Roast

Slow Cooker Apple-Scented Venison Roast
Servings: 8

Ingredients:
1 tablespoon olive oil
3 pounds boneless venison roast
1 large apple, cored and quartered
2 small onions, sliced
4 cloves crushed garlic
1 cup boiling water
1 cube beef bouillon

Directions:
1. Spread the olive oil on the inside of a slow cooker. Place the venison roast inside, and cover with apple, onions, and garlic. Turn to Low, and cook until the roast is tender, about 6 to 8 hours.
2. When the roast has cooked, remove it from the slow cooker, and place onto a serving platter. Discard the apple. Stir the water and bouillon into the slow cooker until the bouillon has dissolved. Serve this as a sauce with the roast.

Beef Stew with Buttered Egg Noodles

Beef Stew With Buttered Egg Noodles
8 Servings

5 to 6 pounds beef chuck, trimmed and cut into 1 inch cubes
Salt and freshly ground pepper
1 cup all purpose flour
10 tablespoons extra-virgin olive oil
10 tablespoons unsalted butter
2 yellow onions, coarsely chopped
4 garlic cloves, finely chopped
1 tablespoon dried thyme
4 tablespoons Worcestershire sauce
4 tablespoons balsamic vinegar
4 tablespoons brown sugar
2 tablespoon unsweetened cocoa powder
1 teaspoon paprika
½ teaspoon ground cinnamon
2 fresh or dried bay leaves
4 cups beef broth
16 ounces egg noodles

1. Preheat the oven to 350°. Place the meat in a large bowl and season with salt and pepper. Add the flour and toss to coat. In a large Dutch oven or ovenproof pot, heat 4 tablespoons olive oil and 2 tablespoons butter over medium-high heat until the butter stops foaming. Add a quarter of the meat to the Dutch oven and brown, about 6 minutes; transfer with a slotted spoon to a platter. Cook the remaining mean in 3 batches, adding 2 more tablespoons olive oil and 1 more tablespoon butter to the Dutch oven for each batch.
2. Add the onion, garlic, and thyme to the Dutch oven and cook until the onion has softened, about 5 minutes. Stir in the browned beef, Worcestershire sauce, balsamic vinegar, brown sugar, cocoa powder, paprika, cinnamon, bay leaf, and beef broth and bring to a simmer. Cover, transfer to the oven and cook until the beef is tender, about 1 ½ hours.
3. About 20 minutes before the stew is done, bring a large pot of salted water to a boil and cook egg noodles until al dente, about 7 minutes. Drain and toss with the remaining butter. Serve the stew over the noodles.

SLOW DOWN: PLACE THE BROWNED BEEF AND THE REMAINING STEW INGERDIENTS IN A SLOW COOKER, COVER, AND COOK ON LOW FOR 8 TO 10 HOURS. SERVE WITH THE BUTTERED NOODLES.

Peanut Ramen Noodle Salad

Peanut Ramen Noodle Salad Recipe

INGREDIENTS

2 packages (3 oz each) ramen noodles (any flavor)
½ cup peanut butter
¼ cup each water, vinegar and teriyaki sauce
½ tsp minced garlic
¼ tsp crushed red pepper flakes (optional)
1 cucumber, quartered lengthwise, seeded and sliced
2 carrots, shredded
2 scallions, sliced

PREPARATION

1. Bring 4 cups water to a boil in a medium saucepan. Add ramen noodles (save seasoning packets for another use or discard). Boil 3 minutes or until tender. Drain and rinse under cold water; drain again.

2. Whisk peanut butter, water, vinegar, teriyaki sauce, garlic and crushed red pepper in a medium bowl until smooth. Add noodles, cucumber, carrots and scallions. Toss to mix and coat.

Dark Chocolate Beer Bread

Dark Chocolate Beer Bread
Makes 12 Servings

1 ½ cups all purpose flour
½ teaspoon salt
¼ cup cocoa powder
¼ teaspoon white pepper
1 teaspoon baking soda
½ cup semi-sweet chocolate chips
½ cup chopped walnuts
½ cup unsalted butter, softened
½ cup packed brown sugar
1 egg
1 cup dark-colored beer, such as porter, at room temperature

1. Preheat oven to 350F. Butter or oil 9 inch loaf pan.
2. Sift flower, salt, cocoa, pepper and baking soda into large bowl. Add chocolate chips and walnuts and stir.
3. In another bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg. Add beer and mix well. Gently stir into flour mixture until well incorporated.
4. Pour mixture into prepared pan. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Let cool.