Saute:
2 TBSP Olive Oil
1 Onion Chopped
4 Celery Stalks Chopped
2 Green Peppers Chopped
add:
1 can Chili (we use Nalleys)
2 can Tomato Sauce
1 lb Hamburger (already browned)
1 tsp Chili Powder
1 tsp Cumin
1/4 tsp Garlic Salt
Enjoy!
Thursday, October 27, 2011
Chili
So we use this Chili for Taco Salads, but you can just eat it as plain Chili. It's delicious!!
Sunday, September 11, 2011
Pumpkin Pie Bites
If you like Pumpkin Pie you'll LOVE these!
For me, I like the crust best, so this is a good bite of crust with just enough pumpkin that just makes you go mmmm......
Try them I guarantee you'll like them!
Pumpkin Pie Bites
2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter
Optional1/2 cup chocolate morsels
vegetable oilre-sealable plastic bags
Preheat oven to 350 degrees.Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.Press dough shapes into a 24 cup mini muffin tray.
(Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes 24 pies. Keep refrigerated.
I just made whippng ceam and dolloped it on top but heres Bakerellas ideas
To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.
Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.
Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.
Enjoy!
For me, I like the crust best, so this is a good bite of crust with just enough pumpkin that just makes you go mmmm......
Try them I guarantee you'll like them!
Pumpkin Pie Bites
2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter
Optional1/2 cup chocolate morsels
vegetable oilre-sealable plastic bags
Preheat oven to 350 degrees.Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.Press dough shapes into a 24 cup mini muffin tray.
(Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes 24 pies. Keep refrigerated.
I just made whippng ceam and dolloped it on top but heres Bakerellas ideas
To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.
Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.
Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.
Enjoy!
Friday, September 9, 2011
Cobb Salad Summer Rolls
This list and set of instructions make approximately eight rolls, which is enough for 4 people. Or one. I highly recommend just making a lot more because you can eat this as it was originally intended, as a Cobb Salad, with whatever it leftover.
Ingredients
4 large rice paper wrappers, cut into 8 half-circles with kitchen shears
large avocado, cut into half lengthwise and sliced thinly
4 slices bacon, cooked and cut on slight bias into 2-inch wide juliennes
about 2 cups shredded cooked chicken
1 small cucumber, thinly sliced
2 hard boiled eggs, cut lengthwise into 8 thin wedges
4 leaves green leaf or Romaine lettuce, ribs removed and sliced down the center into halves
handful of parsley leaves (or other herbs)
¼ red onion, sliced paper thin
1 large ripe tomato cut into thin wedges
Blue Cheese Vinaigrette Dip
Directions
Fill a large heat-safe bowl with very hot water (boiling water is fine, but just make sure it cools enough for you to stick your fingers in it). Place a damp kitchen towel on a cutting board as your “work surface.”
Dip ½ of a round rice paper wrapper in the water, and let it soak it until softened, about 1 minute. Remove the rice paper from the water and lay it flat on the towel with the straight (cut) edge at the top.
About one-third of the way in from one of the sides, place one-half of a lettuce leaf “up” with the ruffled edges slightly longer than the wrapper, and another one-half of a lettuce leaf “down” with the ruffled edges slightly longer than the bottom of the wrapper.
Place 2 slices of avocado, some julienned bacon, shredded chicken, sliced cucumber, 2 wedges of hard boiled egg, a few parsley leaves, red onion and a couple of tomato wedges.
Fold the wrapper over the contents, and carefully roll up as tightly as you can without tearing the wrapper. Place on a plate seam side down (to keep in sealed).
Ingredients
4 large rice paper wrappers, cut into 8 half-circles with kitchen shears
large avocado, cut into half lengthwise and sliced thinly
4 slices bacon, cooked and cut on slight bias into 2-inch wide juliennes
about 2 cups shredded cooked chicken
1 small cucumber, thinly sliced
2 hard boiled eggs, cut lengthwise into 8 thin wedges
4 leaves green leaf or Romaine lettuce, ribs removed and sliced down the center into halves
handful of parsley leaves (or other herbs)
¼ red onion, sliced paper thin
1 large ripe tomato cut into thin wedges
Blue Cheese Vinaigrette Dip
Directions
Fill a large heat-safe bowl with very hot water (boiling water is fine, but just make sure it cools enough for you to stick your fingers in it). Place a damp kitchen towel on a cutting board as your “work surface.”
Dip ½ of a round rice paper wrapper in the water, and let it soak it until softened, about 1 minute. Remove the rice paper from the water and lay it flat on the towel with the straight (cut) edge at the top.
About one-third of the way in from one of the sides, place one-half of a lettuce leaf “up” with the ruffled edges slightly longer than the wrapper, and another one-half of a lettuce leaf “down” with the ruffled edges slightly longer than the bottom of the wrapper.
Place 2 slices of avocado, some julienned bacon, shredded chicken, sliced cucumber, 2 wedges of hard boiled egg, a few parsley leaves, red onion and a couple of tomato wedges.
Fold the wrapper over the contents, and carefully roll up as tightly as you can without tearing the wrapper. Place on a plate seam side down (to keep in sealed).
Roasted Tomato Salsa
2 jalapeno chilies, washed and dried ( I used 1 )
2 cloves garlic (whole and unpeeled) ( I used minced garlic out of a jar )
1/2 cup white onion, finely diced
1 (15 ounce) can fire-roasted tomatoes (no substitute!) ( I used both this and fresh tomatoes quartered, that I roasted about 15 minutes in the broiler, along with the chilies, onion, and garlic
1/3 cup chopped cilantro
1 lime, juiced
2 teaspoons honey
1/4 tsp salt
1 tsp. cumin
Heat a small pan over medium heat. Lay the jalapenos and garlic on pan and dry-roast until black in spots (about 15 minutes).While the chilies and garlic are roasting, scoop the onion into a strainer and rinse under cold water. Pull the stems off the chilies and cut open to remove most of the seeds (the more seeds the spicier it will be - I left a few to give it a little heat) and peel the skins of the garlic cloves. Scoop into a food processor and pulse until finely chopped. Add the can of tomatoes (including juice) and pulse again until you've reached a semi-chunky consistency. Add onions and cilantro and pulse a couple of times (not too much).Pour into a bowl and stir in lime juice and honey. Season with kosher salt and pepper. Best served right away with tortilla chips.
2 cloves garlic (whole and unpeeled) ( I used minced garlic out of a jar )
1/2 cup white onion, finely diced
1 (15 ounce) can fire-roasted tomatoes (no substitute!) ( I used both this and fresh tomatoes quartered, that I roasted about 15 minutes in the broiler, along with the chilies, onion, and garlic
1/3 cup chopped cilantro
1 lime, juiced
2 teaspoons honey
1/4 tsp salt
1 tsp. cumin
Heat a small pan over medium heat. Lay the jalapenos and garlic on pan and dry-roast until black in spots (about 15 minutes).While the chilies and garlic are roasting, scoop the onion into a strainer and rinse under cold water. Pull the stems off the chilies and cut open to remove most of the seeds (the more seeds the spicier it will be - I left a few to give it a little heat) and peel the skins of the garlic cloves. Scoop into a food processor and pulse until finely chopped. Add the can of tomatoes (including juice) and pulse again until you've reached a semi-chunky consistency. Add onions and cilantro and pulse a couple of times (not too much).Pour into a bowl and stir in lime juice and honey. Season with kosher salt and pepper. Best served right away with tortilla chips.
Jalapeno Popper Dip
by Closet Cooking(makes 4 snacks sized servings)
Ingredients:1 (8 ounce) package cream cheese (room temperature)
1/2 cup mayonnaise
1/2 cup cheddar cheese (grated)
1/2 cup parmigiano reggiano
1 (4 ounce) can sliced jalapenos (pickled)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano
Directions:1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.2. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.3. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.
Ingredients:1 (8 ounce) package cream cheese (room temperature)
1/2 cup mayonnaise
1/2 cup cheddar cheese (grated)
1/2 cup parmigiano reggiano
1 (4 ounce) can sliced jalapenos (pickled)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano
Directions:1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.2. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.3. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.
Chicken and Marinara Sauce
This is great just as a basic marinara sauce too, I did let the chicen sit in the sauce a while and take on some of the flavor and we ate it with noodles
6 plum tomatoes
· 2 tablespoons canola oil
· Kosher salt and freshly ground black pepper
· 1 bone-in, split chicken breast (1 1/2 to 2 pounds)
· 1/2 cup chicken broth
· 1 tablespoon spicy brown mustard
· 1 tablespoon chopped fresh oregano
· 3 tablespoons unsalted butter, cut into pieces
Directions
Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.
Cut the tomatoes in half and put them onto a baking sheet, cut-side up. Drizzle over 1 tablespoon canola oil and season with salt and pepper. Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes.
While the tomatoes are cooking, remove the breast meat from the bone. Slice each piece across horizontally to get 4 large, thin pieces.
In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. Sprinkle the chicken pieces with salt and pepper. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes. Turn them over and brown the other side, 2 to 3 minutes. Remove the chicken from the skillet, cover and keep warm.
Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan. Stir in the mustard and oregano and bring to a simmer. Add the tomatoes and their juices from the baking sheet. Break apart the tomatoes with a wooden spoon or potato masher. Add the butter and let cook until the butter is melted, about 2 minutes. Taste and season with salt and pepper. Return the chicken pieces to the pan along with any accumulated juices. Cook for another 2 minutes to heat the chicken through and blend the flavors
6 plum tomatoes
· 2 tablespoons canola oil
· Kosher salt and freshly ground black pepper
· 1 bone-in, split chicken breast (1 1/2 to 2 pounds)
· 1/2 cup chicken broth
· 1 tablespoon spicy brown mustard
· 1 tablespoon chopped fresh oregano
· 3 tablespoons unsalted butter, cut into pieces
Directions
Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.
Cut the tomatoes in half and put them onto a baking sheet, cut-side up. Drizzle over 1 tablespoon canola oil and season with salt and pepper. Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes.
While the tomatoes are cooking, remove the breast meat from the bone. Slice each piece across horizontally to get 4 large, thin pieces.
In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. Sprinkle the chicken pieces with salt and pepper. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes. Turn them over and brown the other side, 2 to 3 minutes. Remove the chicken from the skillet, cover and keep warm.
Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan. Stir in the mustard and oregano and bring to a simmer. Add the tomatoes and their juices from the baking sheet. Break apart the tomatoes with a wooden spoon or potato masher. Add the butter and let cook until the butter is melted, about 2 minutes. Taste and season with salt and pepper. Return the chicken pieces to the pan along with any accumulated juices. Cook for another 2 minutes to heat the chicken through and blend the flavors
Quick and Easy French Baguettes
2 cups very warm water
1 packet yeast
2 tablespoons sugar
1 1/2 teaspoon salt
3-4 cups flour
Preheat the oven to 425 degrees. In a large bowl, whisk together the warm water, yeast, and sugar. Set the bowl on top of your preheating oven for ten minutes. Stir in the salt and add the flour a half-cup at a time, until the dough becomes soft but not sticky. Knead the dough until elastic.
Cut the dough into four even pieces. Roll each of them into four long, thin ropes. Twist together two of the ropes to form one loaf. Twist the other two ropes together to form a second loaf. Transfer both onto a large baking sheet lined with parchment paper.
You can now bake the loaf right away (if you’re in a hurry) or allow it to rise for an additional 15-30 minutes on top of your warm oven.
Now for the SECRET: Fill a large bowl with 3-4 cups of ice. Open your hot oven and place the baking sheet with the baguettes inside, then toss the ice cubes on the bottom of the oven and quickly shut the door. Do NOT open your oven for 15 minutes. Bake until golden brown, about 15-18 minutes.erve fresh and hot with your favorite olive oil for Ingredients
1 packet yeast
2 tablespoons sugar
1 1/2 teaspoon salt
3-4 cups flour
Preheat the oven to 425 degrees. In a large bowl, whisk together the warm water, yeast, and sugar. Set the bowl on top of your preheating oven for ten minutes. Stir in the salt and add the flour a half-cup at a time, until the dough becomes soft but not sticky. Knead the dough until elastic.
Cut the dough into four even pieces. Roll each of them into four long, thin ropes. Twist together two of the ropes to form one loaf. Twist the other two ropes together to form a second loaf. Transfer both onto a large baking sheet lined with parchment paper.
You can now bake the loaf right away (if you’re in a hurry) or allow it to rise for an additional 15-30 minutes on top of your warm oven.
Now for the SECRET: Fill a large bowl with 3-4 cups of ice. Open your hot oven and place the baking sheet with the baguettes inside, then toss the ice cubes on the bottom of the oven and quickly shut the door. Do NOT open your oven for 15 minutes. Bake until golden brown, about 15-18 minutes.erve fresh and hot with your favorite olive oil for Ingredients
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