Thursday, September 30, 2010
Fresh Peach Pie - Janae Turner
2 cups sliced peaches
1/4 cup sugar (or Splenda)
1 tablespoon of lemon juice
3 tablespoons cornstarch
2 tablespoons butter
1/4 teaspoon of almond extract
dash of salt to taste
1 cooked and cooled pie crust
Combine peaches, lemon juice and sugar
Let stand for 1 hour
Drain peaches should be 1 cup of juice if not add orange juice to make 1 cup
In sauce pan on stove add cornstarch and cook until thickened. and the butter almond extract a dash of salt. let cool
Gently fold in filling with peaches and place is a cooked and cooled pie crust.
Chill and serve with whipped topping
Cream cheese layer on bottom- Optional
1 8 oz package of cream cheese
1 cup powdered sugar
1 teaspoon vanilla
2 cups whipping cream or cool whip
Mix together place on bottom of pie crust and layer peaches w/ filling on top
Chill until ready to serve
Tuesday, September 28, 2010
Mexican Veggie Dip
2 blocks of cream cheese, softened
¾ cup mayo
2-4 tsp taco seasoning ( to taste)
Spread in the bottom of a 9x13 pan
In a large bowl, mix together:
1 can corn
1 can black beans, drained and rinsed
sliced green onion
1 red bell pepper, chopped
Spread the veggie mixture over dip and serve with chips. So refreshing and yummy!
Sweet Potato Oven Fries
Peel and slice up sweet potatoes in the shape for fries. Drizzle with olive oil, and season with salt & pepper. Roast in a 400* oven for 15-20 minutes until done. It's that easy!
Island Chicken from Jessica at Taste Every Season
½ cup vegetable oil
3 tbsp. lemon juice
1½ tbsp. soy sauce
1 clove garlic, minced or pressed
½ tsp. dried oregano
¼ tsp. salt
Freshly ground black pepper
2-4 chicken breasts
How to Make:
1. Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours. (the longer the better)
2. When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving.
OR Preheat an outdoor or indoor grill. When heated grill chicken for about 7 minutes on each side until done.
Chicken Chop Suey/Chow Mien
from Susan Miller
Melt 2 -3 Tbs. butter or oil in wok or frying pan
1 chopped onion and cook for 3 minutes
2-3 carrots, sliced
2-1 stalks celery, sliced
1 tsp salt
pepper to taste
1 ½ c water
Cook for 5 minutes.
1 can bean sprouts drained
2 cups cooked cut chicken
1 can sliced chestnuts, drained (optional)
Cook for approx. 5 minutes
2 Tbs water
2 Tbs corn starch
1 Tbs soy sauce
1 tsp sugar
Add sauce to meat/vegetable mixture and cook 1 minute to thicken.
Serve over chow mien noodles or rice and top with chow mein or rice noodles. Drizzle with Soy Sauce to taste.
2 c flour
1 tsp salt
2 tsp sugar
¼ c oil
2 c milk
Milk together and cook as for crepes but a little thicker. Top with syrup, cinnamon sugar, powdered sugar, lemon juice, jam or syrup.
1 bunch fresh asparagus, trimmed
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar
Preheat oven to 400 degrees F
Arrange the asparagus on a baking sheet. Drizzle with olive oil and toss to coat. Season with salt and pepper.
Bake asparagus 15 minutes in the preheated oven, or until tender.
While asparagus is baking, melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.
BBQ Pork Sandwiches
This is easiest of all, no recipe really. Just add your favorite BBQ sauce ( we like Sweet Baby Rays) to roasted pork ( I used left over roast) and serve with cole slaw on a bun. Seriously, the kids were hesitant but it was very good! I just bought some cole slaw mix and mixed in slaw dressing from a jar, No recipe here but a great combination. We had never tried it this way before but will definitely do it again!
Ok, this is another easy peasy recipe that I got from my friend Sue. ( I love her recipes) Anyhow, you have to use canned corn! Yes, canned. Frozen and fresh corn won't work.
Drain your canned corn and dump it in a non stick skillet. Cook it on medium high heat until any water evaporates and the corn starts to brown and get a little carmelized. Season with salt and pepper. That's it! So easy and so yummy!!
Creamy Dilled Potato Salad from Family Circle Magazine
2-1/2 pounds small red- and white- skinned potatoes (about 1-inch diameter), unpeeled
1 medium-size onion, chopped
6 hard-cooked eggs, peeled and chopped
1 cup chopped dill pickles
1 cup light mayonnaise
3 tablespoons brine from pickles
1 teaspoon garlic salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh dill
1. Place potatoes in a large pot of lightly salted water. Boil for 15 to 20 minutes or until tender. Drain well.
2. Cut the potatoes in half (cut larger potatoes in quarters so all pieces are about the same size). Place the potatoes, onion, eggs and pickles in a large bowl. Stir gently to combine.
3. In a small bowl, whisk together mayonnaise, brine, garlic salt, pepper and dill. Spoon mayo mixture into potato mixture and stir gently.
4. Cover and refrigerate 4 hours or overnight.
Mandarin Orange Salad
Chinese Chicken Salad
1 head iceberg lettuce, torn, washed & dried
1 Tablespoon toasted sesame seeds (found in the Asian section at the grocery store)
3 cooked chicken breasts, diced
*1/4 pkg won tons, fried
* Fried rice sticks
*To save time and mess, you can buy fried won tons and fried rice sticks at most Chinese restaurants. I go to a Chinese buffet to get the fried won tons and to a different Chinese restaurant to get the rice sticks but it only costs me a couple of dollars and saves me a lot of work at home so I think it is well worth it! Just call around, they may think you are weird but that's OK, they'll understand once you explain what they are for.
Anyhow, if you are frying your own won tons and rice sticks, make sure you have plenty of time. Cut up the fresh won tons and deep fry them in oil. Set aside to drain. Then, deep fry the rice sticks in Very Hot (near boiling) oil. They will immediately puff up and you have to pull them out quickly! Be prepared and use metal tongs or a large metal slotted spoon to pull them out (it will warp your plastic.)
Drain and store the won tons and rice sticks in a paper sack until you are ready to serve the salad.
Toss all the ingredients and add dressing just before serving. YUMM!
Just remember do not over bake them or they will get dry. Pull them out just before they look done an they will be moist and incredibly yummy. There are some tips and suggestions on making them here. The butter cream frosting is rich so you don't need as much as shown in these pictures but we were going for the gourmet look :)
Billy's Vanilla, Vanilla Cupcakes.... From Billy's Bakery NYC
Makes about 30 cupcakes
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not over beat.
3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, frost the tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
Billy's Vanilla Butter cream
Colored sprinkles, for decorating (optional)
Makes enough for 30 cupcakes
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract
1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
I hated the laminate cabinet doors, white walls, and old light fixtures so they were the first thing to go! The previous owners had re-faced the cabinets so I ordered new oak doors to match the cabinets. It looked & felt so much better, but I still hated the counter tops and the kitchen felt very cramped. We lived with it that way for about 6 1/2 years.
Then it was time for some demolition!
I am linking up to The DIY Show Off Project Parade!
Now time for some recipes!