2 c. canola oil (for frying)
1 c. water
1/2 c. margarine
1/4 tsp. salt
1/2 c. cornstarch
1/2 c. corn flour
3 eggs
1/4 c. sugar
1/4 tsp. ground sugar
1. Heat water, margarine and salt to a rolling boil in 3 quart saucepan.
2. Stir in flour. Stir vigorously over low heat until mixture forms a ball (about one minute). Remove from heat.
3. Beat in eggs all at once and continue beating until smooth.
4. Heat oil to 1 1/2 inch depth in heavy skillet to 360 degrees.
5. Spoon the dough into a decorator's tube with large star tip for authentic looking churros. (Or use a plastic bag with the corner cut out). Squeeze 4 inch strips of dough into hot oil.
6. Fry 3-4 strips at a time until golden brown, turning once (about 2 minutes per side). (Use metal tongs to turn strips.) Drain strips.
7. Mix sugar and cinnamon in bowl. Roll strips in the mixture to coat.
September 4, 2011
September 3, 2011
Breakfast Egg Bites
12 eggs
3 green onions, chopped
24 pieces lunch meat (I like ham or turkey)
cheese (as much as you like)
salt and pepper (salt and pepper to taste
any other goodies you want to add (bacon, peppers, etc)
1. Line a muffin tin with lunchmeat (2 slices per cup).
2. Combine eggs, green onions, salt, and pepper in a large mixing bowl. Pour mixture over lunchmeat in muffin tin. Top each cup with cheese.
3. Bake at 350 degrees for 20-25 minutes (or less, depending on how you like your eggs).
This recipe makes a great on the go breakfast and freezes well.
3 green onions, chopped
24 pieces lunch meat (I like ham or turkey)
cheese (as much as you like)
salt and pepper (salt and pepper to taste
any other goodies you want to add (bacon, peppers, etc)
1. Line a muffin tin with lunchmeat (2 slices per cup).
2. Combine eggs, green onions, salt, and pepper in a large mixing bowl. Pour mixture over lunchmeat in muffin tin. Top each cup with cheese.
3. Bake at 350 degrees for 20-25 minutes (or less, depending on how you like your eggs).
This recipe makes a great on the go breakfast and freezes well.
Corn on the Cob
I love corn on the cob... but boiled is not my favorite. Here's two alternate ways to cook it and some serving suggestions.
Option #1:
Soak the corn in husks in cold water for 15-20 minutes. Keep corn in husks but tear off any loose pieces of husk that might catch fire. Grill in husks until husks start to brown and are completely dry and corn looks opaque. Allow corn to cool then husk and serve.
Option #2: (or, what to do if you don't have a grill)
Soak the corn in husks in old water for 15-20 minutes. Bake at 325 in husks for approximately 20-25 minutes until husks start to turn brown and are completely dry and corn looks opaque. Allow corn to cool then husk and serve.
You can enjoy your corn plain, or with butter and salt and pepper. Or you could try one of the delicious options below:
- Smother corn with pesto and season with sea salt.
- Combine 2 teaspoons chili powder with 1 teaspoon of cumin and 1 teaspoon of coriander. Brush corn with olive oil and sprinkle with spices.
- Brush corn with olive oil. Sprinkle with 1 teaspoon fresh thyme. Season with sea salt and fresh ground pepper.
- Combine 1 tablespoon finely grated lime zest and 2 teaspoons sea salt. Brush corn with olive oil and then sprinkle with zest mixture.
Option #1:
Soak the corn in husks in cold water for 15-20 minutes. Keep corn in husks but tear off any loose pieces of husk that might catch fire. Grill in husks until husks start to brown and are completely dry and corn looks opaque. Allow corn to cool then husk and serve.
Option #2: (or, what to do if you don't have a grill)
Soak the corn in husks in old water for 15-20 minutes. Bake at 325 in husks for approximately 20-25 minutes until husks start to turn brown and are completely dry and corn looks opaque. Allow corn to cool then husk and serve.
You can enjoy your corn plain, or with butter and salt and pepper. Or you could try one of the delicious options below:
- Smother corn with pesto and season with sea salt.
- Combine 2 teaspoons chili powder with 1 teaspoon of cumin and 1 teaspoon of coriander. Brush corn with olive oil and sprinkle with spices.
- Brush corn with olive oil. Sprinkle with 1 teaspoon fresh thyme. Season with sea salt and fresh ground pepper.
- Combine 1 tablespoon finely grated lime zest and 2 teaspoons sea salt. Brush corn with olive oil and then sprinkle with zest mixture.
Rice Krispie Treats
Rice Krispies are now gluten free!
1/2 box GF Rice Krispies
1 bag mini-marshmellows
1/4 cup butter
1/4 cup peanut butter (optional)
1. Melt margarine in saucepan over medium heat.
2. Add marshmellows and turn down to medium-low heat. Stir constantly until marshmellows are melted. Add peanut butter and stir until smooth if you are using peanut butter.
3. Stir in cereal. Press cereal into a greased 9x13 pan or cookie sheet and smooth down.
1/2 box GF Rice Krispies
1 bag mini-marshmellows
1/4 cup butter
1/4 cup peanut butter (optional)
1. Melt margarine in saucepan over medium heat.
2. Add marshmellows and turn down to medium-low heat. Stir constantly until marshmellows are melted. Add peanut butter and stir until smooth if you are using peanut butter.
3. Stir in cereal. Press cereal into a greased 9x13 pan or cookie sheet and smooth down.
Roasted Tomatoes with Pesto
tomatoes
fresh Parmesean cheese
fresh pesto
1. Slice tomatoes 1/4" thick and place on a cookie sheet.
2. Spread a thick layer of pesto on each slice of tomato.
3. Top each tomato with Parmesean cheese.
4. Bake at 350 degrees until cheese is melted.
This makes a great appetizer or side with grilled chicken or an Italian theme meal.
fresh Parmesean cheese
fresh pesto
1. Slice tomatoes 1/4" thick and place on a cookie sheet.
2. Spread a thick layer of pesto on each slice of tomato.
3. Top each tomato with Parmesean cheese.
4. Bake at 350 degrees until cheese is melted.
This makes a great appetizer or side with grilled chicken or an Italian theme meal.
Fresh Pesto
2 1/2 – 3 C basil leaves, gently packed
3/4 C fresh Parmesan cheese
3 garlic cloves, minced
1/3 C pinenuts, toasted
1/2-3/4C extra virgin olive oil
kosher salt (to taste)
a few cracks pepper
1 .Place the basil, Parmesan, garlic, pinenuts, salt, and pepper in a food processor. Give it a few pulses until things are chopped up.
2. Slowly pour in olive oil while processor is running until you reach the consistency you want.
If you don't eat it all right away, you can freeze it in ice cube trays and pull it out as needed for other recipes.
3/4 C fresh Parmesan cheese
3 garlic cloves, minced
1/3 C pinenuts, toasted
1/2-3/4C extra virgin olive oil
kosher salt (to taste)
a few cracks pepper
1 .Place the basil, Parmesan, garlic, pinenuts, salt, and pepper in a food processor. Give it a few pulses until things are chopped up.
2. Slowly pour in olive oil while processor is running until you reach the consistency you want.
If you don't eat it all right away, you can freeze it in ice cube trays and pull it out as needed for other recipes.
Mexican-Style Sweet Shredded Pork
4 pounds boneless pork shoulder roast
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons chili powder
1 teaspoon onion powder
1-2 tablespoons vegetable oil
2 (10-ounce) cans enchilada sauce
1 cup brown sugar, divided
1/2 cup salsa
1/2 tablespoon Worcestershire sauce
1/4 cup apple juice
1. Trim the visible fat from the roast and sprinkle with salt, pepper, chili powder, and onion powder. Use your hands to massage the spices over all sides of the meat.
2. Heat the oil in a large skilled over medium-high heat. Sear the pork roast for about 1 minute on all sides or until meat surface is golden brown.
3. While meat is searing, combine the enchilada sauce, 2/3 cup brown sugar, salsa, Worcestershire sauce, and apple juice in a slow cooker. Add the pork, cover, and cook on low for 7 hours with lid on the entire time.
4. Remove pork and shred, discarding any pieces of fat. Add the additional 1/3 cup brown sugar to slow cooker and turn heat to high. Add shredded meat. Simmer with lid off for 30 minutes.
Serve as salad (with tortilla chips, lettuce, tomato, rice, ranch, olives, cheese etc), enchiladas, burridos, quesadillas, etc.
Recipe from the Our Best Bites Cookbook.
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons chili powder
1 teaspoon onion powder
1-2 tablespoons vegetable oil
2 (10-ounce) cans enchilada sauce
1 cup brown sugar, divided
1/2 cup salsa
1/2 tablespoon Worcestershire sauce
1/4 cup apple juice
1. Trim the visible fat from the roast and sprinkle with salt, pepper, chili powder, and onion powder. Use your hands to massage the spices over all sides of the meat.
2. Heat the oil in a large skilled over medium-high heat. Sear the pork roast for about 1 minute on all sides or until meat surface is golden brown.
3. While meat is searing, combine the enchilada sauce, 2/3 cup brown sugar, salsa, Worcestershire sauce, and apple juice in a slow cooker. Add the pork, cover, and cook on low for 7 hours with lid on the entire time.
4. Remove pork and shred, discarding any pieces of fat. Add the additional 1/3 cup brown sugar to slow cooker and turn heat to high. Add shredded meat. Simmer with lid off for 30 minutes.
Serve as salad (with tortilla chips, lettuce, tomato, rice, ranch, olives, cheese etc), enchiladas, burridos, quesadillas, etc.
Recipe from the Our Best Bites Cookbook.
Mango Quinoa Salad
2 cups cooked quinoa at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper
1. Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro.
2. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste.
3. Chill for at least one hour before serving. (It really does taste so much better if you let it sit for a bit.)
Recipe from Our Best Bites: http://www.ourbestbites.com/2011/05/mango-quinoa-salad/
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper
1. Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro.
2. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste.
3. Chill for at least one hour before serving. (It really does taste so much better if you let it sit for a bit.)
Recipe from Our Best Bites: http://www.ourbestbites.com/2011/05/mango-quinoa-salad/
Cowboy Quesadillas
1/2 C white rice
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6″)
Dipping Sauce
equal parts bbq sauce and ranch dressing
1. Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese. Add bbq sauce and stir to combine. Place about 1/3 C of mixture on half of each tortilla and fold over to close (this is easier to do if you warm up the tortillas for a few seconds in the microwave first).
2. Heat a skillet to medium heat on the stove top. When hot, spray lightly with cooking spray, or drizzle with canola or olive oil. Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp. Flip and repeat on opposite side. Cool for a few minutes and then serve with BBQ-Ranch dipping sauce.
I think this recipe would also be fantastic as enchiladas, with a BBQ-ranch enchilada sauce.
Original recipe from Our Best Bites: http://www.ourbestbites.com/2010/10/cowboy-quesadillas/
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6″)
Dipping Sauce
equal parts bbq sauce and ranch dressing
1. Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese. Add bbq sauce and stir to combine. Place about 1/3 C of mixture on half of each tortilla and fold over to close (this is easier to do if you warm up the tortillas for a few seconds in the microwave first).
2. Heat a skillet to medium heat on the stove top. When hot, spray lightly with cooking spray, or drizzle with canola or olive oil. Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp. Flip and repeat on opposite side. Cool for a few minutes and then serve with BBQ-Ranch dipping sauce.
I think this recipe would also be fantastic as enchiladas, with a BBQ-ranch enchilada sauce.
Original recipe from Our Best Bites: http://www.ourbestbites.com/2010/10/cowboy-quesadillas/
Risotto con Peperone
6 cups chicken stock
1/4 cup olive oil
2 medium red bell peppers, seeded and diced
1 medium green bell peppers, seeded and diced
2 tablespoons butter
1/2 cup finely chopped yellow onions
1 teaspoon minced garlic
1 1/2 cups arborio rice
1/2 cup apple juice 2 sprigs fresh thyme
1/4 cup thinly sliced green onions, green tops only
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
1/2 cup grated Parmigiano-Reggiano (or less, to taste)
2 ounces prosciutto, finely chopped
1. In a small saucepan, bring the stock to a simmer. Remove from the heat and cover to keep warm.
2. In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the peppers and cook, stirring frequently, until cooked through but still slightly crunchy, about 5 minutes. Remove from the heat and set aside.
3. In a large heavy saucepan, heat the remaining 2 tablespoons olive oil and the 2 tablespoons butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the rice and cook, stirring constantly, until opaque, 2 minutes. Add the apple juice and cook, stirring until the rice nearly completely absorbs all the liquid, about 1 minute.
4. Reduce the heat to medium and stir in the thyme. Add 1 cup of the hot stock, and cook, stirring constantly. Cook the risotto, adding more stock 1/2 cup at a time as it is absorbed, about 20 minutes total cooking time. Stir in the green onions and cooked bell peppers after 15 minutes cooking time. Season the risotto with 1 teaspoon of salt and 1/2 teaspoon of white pepper. The rice should be slightly al dente.
5. Remove from the heat. Discard the thyme sprigs. Add the cheese and prosciutto, and stir well to mix. Adjust the seasoning, to taste, with salt and pepper. Serve immediately.
Original recipe from the Food Network found here: http://www.foodnetwork.com/recipes/emeril-lagasse/risotto-con-peperone-recipe/index.html
1/4 cup olive oil
2 medium red bell peppers, seeded and diced
1 medium green bell peppers, seeded and diced
2 tablespoons butter
1/2 cup finely chopped yellow onions
1 teaspoon minced garlic
1 1/2 cups arborio rice
1/2 cup apple juice 2 sprigs fresh thyme
1/4 cup thinly sliced green onions, green tops only
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
1/2 cup grated Parmigiano-Reggiano (or less, to taste)
2 ounces prosciutto, finely chopped
1. In a small saucepan, bring the stock to a simmer. Remove from the heat and cover to keep warm.
2. In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the peppers and cook, stirring frequently, until cooked through but still slightly crunchy, about 5 minutes. Remove from the heat and set aside.
3. In a large heavy saucepan, heat the remaining 2 tablespoons olive oil and the 2 tablespoons butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the rice and cook, stirring constantly, until opaque, 2 minutes. Add the apple juice and cook, stirring until the rice nearly completely absorbs all the liquid, about 1 minute.
4. Reduce the heat to medium and stir in the thyme. Add 1 cup of the hot stock, and cook, stirring constantly. Cook the risotto, adding more stock 1/2 cup at a time as it is absorbed, about 20 minutes total cooking time. Stir in the green onions and cooked bell peppers after 15 minutes cooking time. Season the risotto with 1 teaspoon of salt and 1/2 teaspoon of white pepper. The rice should be slightly al dente.
5. Remove from the heat. Discard the thyme sprigs. Add the cheese and prosciutto, and stir well to mix. Adjust the seasoning, to taste, with salt and pepper. Serve immediately.
Original recipe from the Food Network found here: http://www.foodnetwork.com/recipes/emeril-lagasse/risotto-con-peperone-recipe/index.html
Peach Basil Salad
3 peaches, sliced 1/2 inch thick
1/2 red onion, very thinly sliced
1/3 cup fresh basil
the juice of 1/2 lemon
1 tablespoon olive oil
salt and pepper to taste
1. Toss the peaches, red onion, basil, lemon juice, salt, and pepper together.
2. Drizzle with the olive oil.
Serves 4.
Serving suggestion: Good with grilled chicken
(Recipe found in Martha Stewart Living Magazine)
1/2 red onion, very thinly sliced
1/3 cup fresh basil
the juice of 1/2 lemon
1 tablespoon olive oil
salt and pepper to taste
1. Toss the peaches, red onion, basil, lemon juice, salt, and pepper together.
2. Drizzle with the olive oil.
Serves 4.
Serving suggestion: Good with grilled chicken
(Recipe found in Martha Stewart Living Magazine)
Subscribe to:
Posts (Atom)