I had yet another frozen ball of pizza dough, pining away for use, so we made a pizza tonight. It has pesto, mozzarella, spinach, red onion, crimini mushrooms, bacon & feta. It smells awesome...
For dessert, I had been jonesing for cake mix cookies, a guilty pleasure treat in that they are totally cheating! LOL
So easy, and ultimately customizable... So many different cake mix flavors, so many different things to mix in... I just thought about a devil's food mix with andes bits, and I had to excuse myself. Just kidding!
Cake mix cookies
1 box cake mix (I used strawberry today)
1/2 cup vegetable oil
2 eggs
1 1/2 cups of whatever you want to mix in (white chocolate chips today)
Preheat oven to 350.
Mix the cake mix, oil and eggs together until well combined. It'll be thick! Add your mix-ins, make sure they're well distributed. Place rounded tablespoons of dough on a greased cookie sheet, bake 8-10 minutes. Let them cool on the sheet for a few minutes so they don't fall apart, then transfer to another surface to cool all the way (I'm a fan of paper towels on the washing machine ). Do your best to share these around, but they're good... so I don't blame you if you eat them yourself! :)
Have a great weekend!
<3 Jen
July 31, 2010
July 18, 2010
a preview of breakfast...
Since we've had an epic 3-hour nap, we decided to do the prep for breakfast now. lol :D
Fresh salsa (to use up some cilantro and onion) to top some eggs, and sourdough french toast (to use up some sourdough bread from tonight's dinner) topped with vanilla butter sauce... I'll let you know what it tastes like tomorrow, but first, the recipes...
Fresh salsa
Ingredients:
* 3 tablespoons finely chopped onion
* 2 small cloves garlic, minced
* 3 large ripe tomatoes, peeled and seeds removed, chopped
* 2 hot chile peppers, Serrano or Jalapeno, finely chopped
* 2 to 3 tablespoons minced cilantro
* 1 1/2 to 2 tablespoons lime juice
* salt and pepper
Preparation:
Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain throughly. Discard water. Cool.
Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors.
Makes about 2 cups of salsa.
Sourdough french toast with vanilla butter sauce
4-6 pieces sourdough bread (I'm using a smallish loaf, so I'll likely need 6)
2 eggs
1/2 cup milk
1/2 tablespoon cinnamon
1 teaspoon vanilla extract
Vanilla butter sauce (recipe below)
Heat skillet on medium heat and grease with your preferred product. I'm a fan of butter, personally. Combine eggs and milk in a bowl big enough to get the bread into, blend well. Add cinnamon and vanilla, give the mixture a good stir. Start coating your bread slices and cooking them on your skillet until golden brown on both sides. If you have more egg mixture, make more toasts and distribute them to friends, or maybe freeze them. :) Top with vanilla butter sauce and kiss your waistline goodbye. You didn't need it anyway. :D
Vanilla butter sauce:
1/2 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter
1/4 cup heavy cream
1 tablespoon vanilla extract (do yourself a favor and use The Good Stuff.)
Bring brown sugar, butter and heavy cream to boil in 2-quart saucepan on medium heat. Reduce heat to low; simmer 10 minutes or until slightly thickened. Remove from heat. Stir in vanilla extract. Serve warm.
Fresh salsa (to use up some cilantro and onion) to top some eggs, and sourdough french toast (to use up some sourdough bread from tonight's dinner) topped with vanilla butter sauce... I'll let you know what it tastes like tomorrow, but first, the recipes...
Fresh salsa
Ingredients:
* 3 tablespoons finely chopped onion
* 2 small cloves garlic, minced
* 3 large ripe tomatoes, peeled and seeds removed, chopped
* 2 hot chile peppers, Serrano or Jalapeno, finely chopped
* 2 to 3 tablespoons minced cilantro
* 1 1/2 to 2 tablespoons lime juice
* salt and pepper
Preparation:
Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain throughly. Discard water. Cool.
Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors.
Makes about 2 cups of salsa.
Sourdough french toast with vanilla butter sauce
4-6 pieces sourdough bread (I'm using a smallish loaf, so I'll likely need 6)
2 eggs
1/2 cup milk
1/2 tablespoon cinnamon
1 teaspoon vanilla extract
Vanilla butter sauce (recipe below)
Heat skillet on medium heat and grease with your preferred product. I'm a fan of butter, personally. Combine eggs and milk in a bowl big enough to get the bread into, blend well. Add cinnamon and vanilla, give the mixture a good stir. Start coating your bread slices and cooking them on your skillet until golden brown on both sides. If you have more egg mixture, make more toasts and distribute them to friends, or maybe freeze them. :) Top with vanilla butter sauce and kiss your waistline goodbye. You didn't need it anyway. :D
Vanilla butter sauce:
1/2 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter
1/4 cup heavy cream
1 tablespoon vanilla extract (do yourself a favor and use The Good Stuff.)
Bring brown sugar, butter and heavy cream to boil in 2-quart saucepan on medium heat. Reduce heat to low; simmer 10 minutes or until slightly thickened. Remove from heat. Stir in vanilla extract. Serve warm.
July 17, 2010
Zach saves the day!
Today had the best intentions for being a non-freaky dinnertime day. Then, before I knew it, a 6:30 nap sounded SO good and before I could let out a snore, it was 9:30 and Zach was (very nicely) shaking me awake. lol
Since it was so late, I'm glad we had planned a very veggie dinner. It was equal parts healthy veggies and deliciously bad for you heavy cream, cheese, carbs and butter. :D
It's no secret that we lurve The Pioneer Woman around these parts, so naturally, we've made her Pasta Primavera. For the record, Zach picked the dinner and made the vast majority of it, all the while listening to hiphop and rap on the kitchen stereo. :D There's a reason I keep that cutie pie around... ;)
PW's Pasta Primavera
Ingredients
* 1 cup Bite-sized Broccoli Pieces (up To 1 1/2 Cups)
* ½ whole Onion Diced Finely
* 3 cloves To 4 Cloves Garlic, Chopped Finely
* 2 whole Medium To Large Carrots, Sliced On The Bias (diagonally)
* 2 whole Medium Zucchini, Sliced On The Bias (diagonally)
* 1 whole Medium Yellow Squash (optional)
* 1 container (about 5 Oz.) White Button Or Baby Porcini Mushrooms, Roughly Sliced
* 1 whole Red Bell Pepper, Sliced Into Strips
* 4 Tablespoons Butter
* 2 Tablespoons Olive Oil
* 1 pound Pasta (I like little shapes, like bowties)
* FOR THE SAUCE:
* ¼ cups Dry White Wine (up To 1/2 Cup), Optional (replace With Additional Broth If Not Using)
* ½ cups Low Sodium Chicken Broth
* 1 cup Whipping (heavy) Cream
* 1 cup Half-and-half
* ½ cups Grated Parmesan Cheese
* 5 leaves Basil (or More To Taste), Plus Extra For Garnish
* ½ cups Frozen Peas (optional, especially considering Jennifer finds them to be freaky)
Preparation Instructions
First, prep the vegetables. Chop the broccoli into bite-sized pieces, about 1 to 1 ½ cups worth. Dice half a yellow onion. Chop 3 to 4 cloves of garlic. Slice carrots on the bias (diagonally), and do the same for the zucchini and yellow squash. Roughly slice the mushrooms and slice the red pepper (seeded) into strips.
Heat 2 tablespoons butter with 2 tablespoons olive oil in a skillet over medium-high heat. Add the chopped onion and garlic together and cook for a minute or two, until they start to turn translucent. Then throw in the broccoli. Stir, and add in the carrots.
Stir it around, and PLEASE, PLEASE cook it for only a minute, tops. Transfer the mixture to a plate. Add in the red pepper strips to the skillet. Stir them around for a minute or so, then transfer them to the plate.
Add pasta to slightly salted boiling water and cook to al dente.
Add a tablespoon of butter to the skillet. Add squash and zucchini, cook for less than a minute, then transfer to plate. Cook mushrooms for a minute or two (add salt to taste), and again transfer to the plate.
FOR THE SAUCE
To make the sauce, pour ¼ to ½ cup dry white wine into the skillet (see note below). Add ½ cup low-sodium chicken broth, a tablespoon of butter and scrape the bottom of the skillet to pull up the flavor left behind by the veggie cooking. Cook for 1 to 2 minutes until the liquid starts to thicken.
Add 1 cup whipping cream and 1 cup half-and-half. Measure out ½ cup grated Parmesan; add to the skillet. Add salt and pepper to taste. Chiffonade 5 to 6 fresh basil leaves and add that to the sauce; stir.
Dump veggies and mushrooms into the sauce along with ½ cup frozen peas right out of the freezer. Add pasta al dente and stir. If the sauce seems a little thick, or if there doesn’t seem to be enough sauce, add a good splash of chicken broth and a little more half-and-half. Top with more Parmesan, salt, pepper, and basil to taste.
Note: if you’re averse to wine, add chicken broth instead. But watch the salt later.
Oh man, this was epic. I scarfed it down in a manner most unladylike. lol! Enjoy!!!
Since it was so late, I'm glad we had planned a very veggie dinner. It was equal parts healthy veggies and deliciously bad for you heavy cream, cheese, carbs and butter. :D
It's no secret that we lurve The Pioneer Woman around these parts, so naturally, we've made her Pasta Primavera. For the record, Zach picked the dinner and made the vast majority of it, all the while listening to hiphop and rap on the kitchen stereo. :D There's a reason I keep that cutie pie around... ;)
PW's Pasta Primavera
Ingredients
* 1 cup Bite-sized Broccoli Pieces (up To 1 1/2 Cups)
* ½ whole Onion Diced Finely
* 3 cloves To 4 Cloves Garlic, Chopped Finely
* 2 whole Medium To Large Carrots, Sliced On The Bias (diagonally)
* 2 whole Medium Zucchini, Sliced On The Bias (diagonally)
* 1 whole Medium Yellow Squash (optional)
* 1 container (about 5 Oz.) White Button Or Baby Porcini Mushrooms, Roughly Sliced
* 1 whole Red Bell Pepper, Sliced Into Strips
* 4 Tablespoons Butter
* 2 Tablespoons Olive Oil
* 1 pound Pasta (I like little shapes, like bowties)
* FOR THE SAUCE:
* ¼ cups Dry White Wine (up To 1/2 Cup), Optional (replace With Additional Broth If Not Using)
* ½ cups Low Sodium Chicken Broth
* 1 cup Whipping (heavy) Cream
* 1 cup Half-and-half
* ½ cups Grated Parmesan Cheese
* 5 leaves Basil (or More To Taste), Plus Extra For Garnish
* ½ cups Frozen Peas (optional, especially considering Jennifer finds them to be freaky)
Preparation Instructions
First, prep the vegetables. Chop the broccoli into bite-sized pieces, about 1 to 1 ½ cups worth. Dice half a yellow onion. Chop 3 to 4 cloves of garlic. Slice carrots on the bias (diagonally), and do the same for the zucchini and yellow squash. Roughly slice the mushrooms and slice the red pepper (seeded) into strips.
Heat 2 tablespoons butter with 2 tablespoons olive oil in a skillet over medium-high heat. Add the chopped onion and garlic together and cook for a minute or two, until they start to turn translucent. Then throw in the broccoli. Stir, and add in the carrots.
Stir it around, and PLEASE, PLEASE cook it for only a minute, tops. Transfer the mixture to a plate. Add in the red pepper strips to the skillet. Stir them around for a minute or so, then transfer them to the plate.
Add pasta to slightly salted boiling water and cook to al dente.
Add a tablespoon of butter to the skillet. Add squash and zucchini, cook for less than a minute, then transfer to plate. Cook mushrooms for a minute or two (add salt to taste), and again transfer to the plate.
FOR THE SAUCE
To make the sauce, pour ¼ to ½ cup dry white wine into the skillet (see note below). Add ½ cup low-sodium chicken broth, a tablespoon of butter and scrape the bottom of the skillet to pull up the flavor left behind by the veggie cooking. Cook for 1 to 2 minutes until the liquid starts to thicken.
Add 1 cup whipping cream and 1 cup half-and-half. Measure out ½ cup grated Parmesan; add to the skillet. Add salt and pepper to taste. Chiffonade 5 to 6 fresh basil leaves and add that to the sauce; stir.
Dump veggies and mushrooms into the sauce along with ½ cup frozen peas right out of the freezer. Add pasta al dente and stir. If the sauce seems a little thick, or if there doesn’t seem to be enough sauce, add a good splash of chicken broth and a little more half-and-half. Top with more Parmesan, salt, pepper, and basil to taste.
Note: if you’re averse to wine, add chicken broth instead. But watch the salt later.
Oh man, this was epic. I scarfed it down in a manner most unladylike. lol! Enjoy!!!
July 16, 2010
Being good AND bad! :D
Yesterday, Zach came home from work with the words, "Guess what I heard on Zorba Paster today?" So, we've made an interesting grilled chicken with fruit salsa as the main dish. When we were at Wal-Mart getting supplies, I reminded Zach that PW made some illegal-looking mozzarella sticks and we had 80% of the stuff to make 'em. So... we made them to counteract the healthiness of the chicken. :D
GRILLED CHICKEN WITH FRUIT SALSA
Chicken:
3 Tbs Olive oil
2 Tbs Dry white wine
2 Tbs Fresh lime juice
1 Tbs White wine Worcestershire sauce
1 ½ tsp Dried basil
4 Boneless, chicken breast halves
Salsa:
2 Large Peaches, ripe and firm
1 Small Granny Smith apple, peeled, cored and chopped
1 Small Jalapeño, diced
½ Cup Chopped fresh cilantro
1 ½ Tbs Honey
2 Tbs Fresh lime juice
¼ tsp Ground allspice
¼ tsp Cinnamon
Chicken:
Mix oil, white wine, lime juice, Worcestershire sauce and basil in a large bowl. Add the chicken breasts and coat evenly. Cover and refigerate for at least one hour. Prepare Salsa.
Salsa:
Bring a medium saucepan of water to boil over high heat. Add peaches and boil for 30 seconds. Using slotted spoon, transfer peaches to bowl of cold water. Drain.* Peel and chop coarsely. Place peaches in large bowl. Mix in all remaining ingredients. Cover and chill.
Prepare grill or broiler. Remove chicken from marinade and grill (or broil) until cooked through. (About 5-6 minutes per side.) Plate each chicken breast and top with salsa. Enjoy!
Servings: 4
Cooking Tips
*Canned peaches can be substituted, but rinse and drain first.
The salsa was super-flavorful, but kind of like fire in my mouth. Take the seeds and membranes out of the jalepeno if you are adverse to your dinner fighting back! :D
Mozzarella Sticks
* 16 pieces String Cheese, Removed From Wrappers
* ½ cups All-purpose Flour
* 2 whole Eggs
* 3 Tablespoons Milk
* 2 cups Panko Bread Crumbs (I Used Kikkoman)
* 1 Tablespoon Dried Parsley Flakes
* Canola Oil, For Frying
* Marinara Sauce, For Dipping
Preparation Instructions
Slice string cheese pieces in half, for a total of 32 pieces.
Place flour in a small bowl.
In a separate bowl, whisk eggs and milk.
In another separate bowl, combine panko bread crumbs with parsley flakes.
TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.
***Place tray in freezer for 20 to 30 minutes to flash freeze.***
TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.
Remove to a paper towel-lined plate.
Serve immediately with warm marinara sauce.
GRILLED CHICKEN WITH FRUIT SALSA
Chicken:
3 Tbs Olive oil
2 Tbs Dry white wine
2 Tbs Fresh lime juice
1 Tbs White wine Worcestershire sauce
1 ½ tsp Dried basil
4 Boneless, chicken breast halves
Salsa:
2 Large Peaches, ripe and firm
1 Small Granny Smith apple, peeled, cored and chopped
1 Small Jalapeño, diced
½ Cup Chopped fresh cilantro
1 ½ Tbs Honey
2 Tbs Fresh lime juice
¼ tsp Ground allspice
¼ tsp Cinnamon
Chicken:
Mix oil, white wine, lime juice, Worcestershire sauce and basil in a large bowl. Add the chicken breasts and coat evenly. Cover and refigerate for at least one hour. Prepare Salsa.
Salsa:
Bring a medium saucepan of water to boil over high heat. Add peaches and boil for 30 seconds. Using slotted spoon, transfer peaches to bowl of cold water. Drain.* Peel and chop coarsely. Place peaches in large bowl. Mix in all remaining ingredients. Cover and chill.
Prepare grill or broiler. Remove chicken from marinade and grill (or broil) until cooked through. (About 5-6 minutes per side.) Plate each chicken breast and top with salsa. Enjoy!
Servings: 4
Cooking Tips
*Canned peaches can be substituted, but rinse and drain first.
The salsa was super-flavorful, but kind of like fire in my mouth. Take the seeds and membranes out of the jalepeno if you are adverse to your dinner fighting back! :D
Mozzarella Sticks
* 16 pieces String Cheese, Removed From Wrappers
* ½ cups All-purpose Flour
* 2 whole Eggs
* 3 Tablespoons Milk
* 2 cups Panko Bread Crumbs (I Used Kikkoman)
* 1 Tablespoon Dried Parsley Flakes
* Canola Oil, For Frying
* Marinara Sauce, For Dipping
Preparation Instructions
Slice string cheese pieces in half, for a total of 32 pieces.
Place flour in a small bowl.
In a separate bowl, whisk eggs and milk.
In another separate bowl, combine panko bread crumbs with parsley flakes.
TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.
***Place tray in freezer for 20 to 30 minutes to flash freeze.***
TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.
Remove to a paper towel-lined plate.
Serve immediately with warm marinara sauce.
July 8, 2010
So quick and easy, you'll swear it was cheating!
It was a lazy evening 'round these parts. It was getting late after Zach soundly whooped my butt at Monopoly, and we were getting hungry. Thanks to quick thinking (and Allrecipes.com), nobody got sacrificed to be eaten. :D
Mushroom Rice
Ingredients
* 2 teaspoons butter
* 6 mushrooms, coarsely chopped
* 1 clove garlic, minced
* 1 green onion, finely chopped
* 2 cups chicken broth
* 1 cup uncooked white rice
* 1/2 teaspoon chopped fresh parsley
* salt and pepper to taste
Directions
1. Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.
*Note: Mushrooms are a good source of selenium, three essential B-vitamins: riboflavin, niacin and pantothenic acid, and potassium, not to mention a whole lot of other stuff. :D
Now, to sharpen my real estate strategy.... Victory will be mine!
<3
Jennifer
Mushroom Rice
Ingredients
* 2 teaspoons butter
* 6 mushrooms, coarsely chopped
* 1 clove garlic, minced
* 1 green onion, finely chopped
* 2 cups chicken broth
* 1 cup uncooked white rice
* 1/2 teaspoon chopped fresh parsley
* salt and pepper to taste
Directions
1. Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.
*Note: Mushrooms are a good source of selenium, three essential B-vitamins: riboflavin, niacin and pantothenic acid, and potassium, not to mention a whole lot of other stuff. :D
Now, to sharpen my real estate strategy.... Victory will be mine!
<3
Jennifer
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