I can't believe that people are posting pumpkin recipes already.
Thanks to My Favorites and her Betty Crocker book!
Ingredients:
1 2/3 cup flour
1 cup packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 tsp allspice
1/2 cup water
1/2 cup canned pumpkin
1/3 cup vegetable oil
1 tsp vinegar
1/2 cup semisweet chocolate chips (I use more)
Directions:
Heat oven to 350. Mix flour, brown sugar, baking soda, salt, and allspice with fork in ungreased square pan, 8x8x2. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter. Bake 35-40 minutes or until wooden toothpick inserted in the center comes out clean.
Wednesday, August 25, 2010
re-fried beans
Ingredients:
* 1 onion, peeled and halved
* 3 cups dry pinto beans, rinsed
* 1/2 fresh jalapeno pepper, seeded and chopped
* 2 tablespoons minced garlic
* 5 teaspoons salt
* 1 3/4 teaspoons fresh ground black pepper
* 1/8 teaspoon ground cumin, (I used 1/2 teaspoon)
* 9 cups water
Directions
1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high. (I cooked mine on low overnight and then waited until closer to serving time to drain and mash them)
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency
* 1 onion, peeled and halved
* 3 cups dry pinto beans, rinsed
* 1/2 fresh jalapeno pepper, seeded and chopped
* 2 tablespoons minced garlic
* 5 teaspoons salt
* 1 3/4 teaspoons fresh ground black pepper
* 1/8 teaspoon ground cumin, (I used 1/2 teaspoon)
* 9 cups water
Directions
1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high. (I cooked mine on low overnight and then waited until closer to serving time to drain and mash them)
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency
Monday, August 16, 2010
Tortellini Pasta Salad
Recipe by Our Best Bites
1 20-oz. package Mixed Cheese Tortellini
1/2 medium red onion, thinly sliced
1 pint cherry tomatoes, halved
1/2 medium cucumber, seeded and sliced
1 c. whole, large pitted black olives (like Lindsay Olives), halved
1 c. Ground Mustard and Garlic Vinaigrette
Cook the pasta according to package directions. Meanwhile, combine the onions, tomatoes, cucumber, and olives in a large salad bowl. When the pasta is done cooking, drain and rinse in cold water. When the pasta has cooled, toss it with the combined ingredients and then add the salad dressing and toss until combined. If possible, refrigerate for at least an hour before serving. Serves about 8.
1 20-oz. package Mixed Cheese Tortellini
1/2 medium red onion, thinly sliced
1 pint cherry tomatoes, halved
1/2 medium cucumber, seeded and sliced
1 c. whole, large pitted black olives (like Lindsay Olives), halved
1 c. Ground Mustard and Garlic Vinaigrette
Cook the pasta according to package directions. Meanwhile, combine the onions, tomatoes, cucumber, and olives in a large salad bowl. When the pasta is done cooking, drain and rinse in cold water. When the pasta has cooled, toss it with the combined ingredients and then add the salad dressing and toss until combined. If possible, refrigerate for at least an hour before serving. Serves about 8.
Ground Mustard and Garlic Vinaigrette
Ground Mustard and Garlic Vinaigrette
Recipe by Our Best Bites
1/4 c. freshly squeezed lemon juice
1/4 c. white wine vinegar or rice vinegar; try to avoid plain white vinegar because it's too strong here
2 green onions, firm parts only, trimmed of the white "furry" ends
4-5 cloves of garlic
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1 tsp. sugar or honey
2 Tbsp. coarse grain mustard (or Dijon, but Dijon has a very distinct, mustard-y aftertaste that some of my tasters weren't crazy about)
1 c. canola oil
In the jar of your blender, combine all the ingredients except for the oil. Blend on high. While the blender is running, slowly add the oil in a steady stream. Serve over mixed greens, sliced cucumbers and thinly sliced red onions, or stay tuned for next Monday's recipe! If possible, refrigerate the dressing for a few hours before serving.
If you prefer a more "rustic" vinaigrette, pulse the ingredients together in the blender and then pulse the oil in in larger quantities. Transfer to a lidded container and shake vigorously before serving.
Recipe by Our Best Bites
1/4 c. freshly squeezed lemon juice
1/4 c. white wine vinegar or rice vinegar; try to avoid plain white vinegar because it's too strong here
2 green onions, firm parts only, trimmed of the white "furry" ends
4-5 cloves of garlic
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1 tsp. sugar or honey
2 Tbsp. coarse grain mustard (or Dijon, but Dijon has a very distinct, mustard-y aftertaste that some of my tasters weren't crazy about)
1 c. canola oil
In the jar of your blender, combine all the ingredients except for the oil. Blend on high. While the blender is running, slowly add the oil in a steady stream. Serve over mixed greens, sliced cucumbers and thinly sliced red onions, or stay tuned for next Monday's recipe! If possible, refrigerate the dressing for a few hours before serving.
If you prefer a more "rustic" vinaigrette, pulse the ingredients together in the blender and then pulse the oil in in larger quantities. Transfer to a lidded container and shake vigorously before serving.
Bean and Cheese Enchiladas
found on good stuff Maynard
Ingredients
2 cans pinto beans, drained and rinsed
1 Tablespoons. butter
15 oz can tomato sauce
1 recipe for taco seasoning (below) OR 1 packet of taco seasoning mix
1 recipe for enchilada sauce (below) OR 10 oz can enchilada sauce
2 cups shredded cheese (I used Monterey Jack and cheddar)
18 flour tortillas
Directions
1. Put taco seasoning*, butter, beans and half the can of tomato sauce in a pan. Heat on medium, mash the beans and mix everything together.
2. Mix the enchilada sauce spices & water with the remaining tomato sauce. Pour a bit in the bottom of a 9×13 inch pan and spread it around. This will help keep the enchiladas from sticking.
4. Spread some mashed beans on each tortilla and top with shredded cheese. Roll up tightly and place in the pan. (Yes, I managed to get all 18 tortillas in the pan.)
5. Pour the sauce over the top and add more cheese to the top. Bake at 350 degrees for 30 minutes
Ingredients
2 cans pinto beans, drained and rinsed
1 Tablespoons. butter
15 oz can tomato sauce
1 recipe for taco seasoning (below) OR 1 packet of taco seasoning mix
1 recipe for enchilada sauce (below) OR 10 oz can enchilada sauce
2 cups shredded cheese (I used Monterey Jack and cheddar)
18 flour tortillas
Directions
1. Put taco seasoning*, butter, beans and half the can of tomato sauce in a pan. Heat on medium, mash the beans and mix everything together.
2. Mix the enchilada sauce spices & water with the remaining tomato sauce. Pour a bit in the bottom of a 9×13 inch pan and spread it around. This will help keep the enchiladas from sticking.
4. Spread some mashed beans on each tortilla and top with shredded cheese. Roll up tightly and place in the pan. (Yes, I managed to get all 18 tortillas in the pan.)
5. Pour the sauce over the top and add more cheese to the top. Bake at 350 degrees for 30 minutes
Enchilada Sauce - Taco Seasoning
Enchilada Sauce – Food.com
Ingredients
2 teaspoons mild chili powder
2 teaspoons paprika
2 teaspoons cornstarch
1 1/2 teaspoons salt
1 1/2 teaspoons dried onion flakes
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1/4 water
Mix
Taco Seasoning – All Recipes
Ingredients
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Ingredients
2 teaspoons mild chili powder
2 teaspoons paprika
2 teaspoons cornstarch
1 1/2 teaspoons salt
1 1/2 teaspoons dried onion flakes
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1/4 water
Mix
Taco Seasoning – All Recipes
Ingredients
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Sunday, August 15, 2010
Super Fast Spice Rubbed Chicken
from prudy!
Ingredients:
•1 lb. boneless, skinless chicken (breasts, thighs, tenderloins)
•1/2 teaspoon each:
•salt
•pepper
•cumin
•chili powder (you can use chipotle for smokiness)
•paprika (you can use smoked for more smokiness)
•garlic powder
•coriander
•2 tablespoons brown sugar
Method:
Ideally, you're going to add all your spices to a bowl, mix them up and sprinkle them on the chicken. I said ideally. What I really do is grab the spices out of the cupboard, sprinkle them on one side of the chicken, rub it in, flip it over and repeat. Please don't measure and use your favorite spices, of course. Now, preheat a grill (indoor or outdoor) a saute pan or the broiler. You want a good high heat. Spray your cooking surface with no stick cooking spray, or add a bit of oil. Grill or saute for about 6 minutes per side. Broil on a foil lined cookie sheet about six inches from the source for about five minutes per side. Always check the center to be sure it is no longer pink. Let rest for five minutes.
Estimated Cost: $2.25
Sweet and Spicy Chicken and Cheese Quesadillas
Ingredients:
•2 cups leftover spice rubbed chicken
•2 cups shreded cheese (preferrably a blend of jack and cheddar)
•2 tablespoons prepared salsa
•2 tablespoons chopped green onions
•1 tablespoon brown sugar
•8 flour tortillas
•butter, for spreading on tortillas
Method:
Heat a griddle over medium high heat. In a large bowl combine chicken, cheese, salsa, onions, and sugar. Heat tortillas, one a time, on griddle. When the tortilla is soft, place chicken filling on tortilla on one side. Fold in half. Cook until cheese melts. Spread lightly with butter.
Estimated Cost: $6.00 for 8
Ingredients:
•1 lb. boneless, skinless chicken (breasts, thighs, tenderloins)
•1/2 teaspoon each:
•salt
•pepper
•cumin
•chili powder (you can use chipotle for smokiness)
•paprika (you can use smoked for more smokiness)
•garlic powder
•coriander
•2 tablespoons brown sugar
Method:
Ideally, you're going to add all your spices to a bowl, mix them up and sprinkle them on the chicken. I said ideally. What I really do is grab the spices out of the cupboard, sprinkle them on one side of the chicken, rub it in, flip it over and repeat. Please don't measure and use your favorite spices, of course. Now, preheat a grill (indoor or outdoor) a saute pan or the broiler. You want a good high heat. Spray your cooking surface with no stick cooking spray, or add a bit of oil. Grill or saute for about 6 minutes per side. Broil on a foil lined cookie sheet about six inches from the source for about five minutes per side. Always check the center to be sure it is no longer pink. Let rest for five minutes.
Estimated Cost: $2.25
Sweet and Spicy Chicken and Cheese Quesadillas
Ingredients:
•2 cups leftover spice rubbed chicken
•2 cups shreded cheese (preferrably a blend of jack and cheddar)
•2 tablespoons prepared salsa
•2 tablespoons chopped green onions
•1 tablespoon brown sugar
•8 flour tortillas
•butter, for spreading on tortillas
Method:
Heat a griddle over medium high heat. In a large bowl combine chicken, cheese, salsa, onions, and sugar. Heat tortillas, one a time, on griddle. When the tortilla is soft, place chicken filling on tortilla on one side. Fold in half. Cook until cheese melts. Spread lightly with butter.
Estimated Cost: $6.00 for 8
Sunflower Seeds
Adam and I grew sunflower seeds this year, and we have five huge sunflowers! Some as big as Adams head. I am drying them now, and saving these recipes to try latter.
#1-When the seeds can be rubbed easily from the head, it's dry and the seeds are ready to be roasted for eating. First, remove them from the heads and pick out any pieces of stem or other debris.
Mix a quarter of a cup or so of plain salt to a quart of water, and soak the seeds in this overnight. Spread them on cookie sheets and roast in a very slow oven (150 to 200 degrees) until completely dry. Stir them once or twice during the drying time; this will take three or four hours. If you intend to store them for any length of time, put them in jars while still warm and close tightly. They keep very well in a cool dark place.
Variations call for mixing a teaspoon of melted butter with a cup of seeds while they are still warm from the oven, (these are for immediate eating) or roasting them until they are browned instead of just dry.
#2-1cup Sunflower seeds
1teaspoon Oil, if desired
1/4teaspoon Salt, if desired
Preheat oven to 325 F (slow).
Mix sunflower seeds with oil only if salt is used. Spread plain or oiled seeds on baking sheet. Bake about 8 minutes or until lightly browned.
(Watch carefully, these seeds brown quickly.)
Sprinkle oiled seeds with salt while hot.
#1-When the seeds can be rubbed easily from the head, it's dry and the seeds are ready to be roasted for eating. First, remove them from the heads and pick out any pieces of stem or other debris.
Mix a quarter of a cup or so of plain salt to a quart of water, and soak the seeds in this overnight. Spread them on cookie sheets and roast in a very slow oven (150 to 200 degrees) until completely dry. Stir them once or twice during the drying time; this will take three or four hours. If you intend to store them for any length of time, put them in jars while still warm and close tightly. They keep very well in a cool dark place.
Variations call for mixing a teaspoon of melted butter with a cup of seeds while they are still warm from the oven, (these are for immediate eating) or roasting them until they are browned instead of just dry.
#2-1cup Sunflower seeds
1teaspoon Oil, if desired
1/4teaspoon Salt, if desired
Preheat oven to 325 F (slow).
Mix sunflower seeds with oil only if salt is used. Spread plain or oiled seeds on baking sheet. Bake about 8 minutes or until lightly browned.
(Watch carefully, these seeds brown quickly.)
Sprinkle oiled seeds with salt while hot.
Friday, August 6, 2010
Baked Southwestern Egg Rolls
I got this recipe from Annie's Eats blog.
Ingredients:
2 cups frozen corn, thawed
1 (15oz) can black beans, rinsed and drained
1 (10oz) pkg frozen chopped spinach, thawed
2 cups shredded mexican cheese blend
1 (4oz) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1 package egg roll wrappers (abt 24 total)
Directions:
In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place 1/4 cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
Preheat the oven to 425. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.
Ingredients:
2 cups frozen corn, thawed
1 (15oz) can black beans, rinsed and drained
1 (10oz) pkg frozen chopped spinach, thawed
2 cups shredded mexican cheese blend
1 (4oz) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1 package egg roll wrappers (abt 24 total)
Directions:
In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place 1/4 cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
Preheat the oven to 425. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.
Szechuan Chicken
Ingredients:
1 lb chicken
1/4 cup cornstarch
1-2 Tbsp oil (I used 1 T Canola, 1 T Sesame oil))
1 1/2 Tbsp minced garlic
3-5 Tbsp Soy Sauce
1-2 Tbsp White Wine Vinegar (I only had red wine vinegar on hand and used that)
1 Tbsp Sugar
1/4 cup water
3 diced green onions
dash of cayenne pepper
Directions:
Cut chicken into 1 inch cubes and lightly coat with corn starch (I do this by putting the chicken in a ziploc bag with the cornstarch and mixing it all around until it's covered). Heat oil in a frying pan and add minced garlic. Add chicken and fry until all sides are white. Add soy sauce, vinegar and sprinkle with sugar. Add the water--more or less depending on how strong of a flavor you want and how runny you want the sauce. Add diced green onions and cayenne pepper. You can make it as spicy as you want. Serve with rice.
1 lb chicken
1/4 cup cornstarch
1-2 Tbsp oil (I used 1 T Canola, 1 T Sesame oil))
1 1/2 Tbsp minced garlic
3-5 Tbsp Soy Sauce
1-2 Tbsp White Wine Vinegar (I only had red wine vinegar on hand and used that)
1 Tbsp Sugar
1/4 cup water
3 diced green onions
dash of cayenne pepper
Directions:
Cut chicken into 1 inch cubes and lightly coat with corn starch (I do this by putting the chicken in a ziploc bag with the cornstarch and mixing it all around until it's covered). Heat oil in a frying pan and add minced garlic. Add chicken and fry until all sides are white. Add soy sauce, vinegar and sprinkle with sugar. Add the water--more or less depending on how strong of a flavor you want and how runny you want the sauce. Add diced green onions and cayenne pepper. You can make it as spicy as you want. Serve with rice.
basic zucchini
Preheat oven to 425. Cut 2-3 zucchini in thin slices and arrange evenly in baking dish.
Place thin slices of butter on top (you don't need tons, but it's all a matter of preference).
Sprinkle generously with garlic salt, Parmesan cheese, and pepper.
Cover with foil and bake for 15-20 minutes (until center of zucchini is becoming more clear looking). Uncover and bake 5 more minutes.
Place thin slices of butter on top (you don't need tons, but it's all a matter of preference).
Sprinkle generously with garlic salt, Parmesan cheese, and pepper.
Cover with foil and bake for 15-20 minutes (until center of zucchini is becoming more clear looking). Uncover and bake 5 more minutes.
Wednesday, August 4, 2010
peanutbutter popcorn
Recipe by Our Best Bites
2 bags of Simply Salted (or similar) popcorn (or about 20 cups of popped popcorn)
2 c. honey roasted peanuts
3 c. peanut butter chips (I used Reese's)
1 Tbsp. vegetable shortening or oil
2/3 c. semi-sweet chocolate chips
Place the peanuts popped popcorn in a very large bowl. In a microwave-safe bowl, combine the peanut butter chips and vegetable oil or shortening and heat for 2-2 1/2 minutes or until smooth, stirring every 30 seconds. Drizzle the melted peanut butter chips over the popcorn and peanuts and toss to combine.
Spread the popcorn onto a wax paper-lined baking sheet. In a Ziploc bag, heat the semi-sweet chocolate chips until just melted and smooth (about 1-1 1/2 minutes, mashing the bag every 20-30 seconds). Cut a small corner in the Ziploc bag and drizzle the chocolate over the popcorn. Allow to stand long enough to become solid (you can transfer the pan to the fridge or freezer to hurry this step along). When done, break the popcorn into small pieces and enjoy!
2 bags of Simply Salted (or similar) popcorn (or about 20 cups of popped popcorn)
2 c. honey roasted peanuts
3 c. peanut butter chips (I used Reese's)
1 Tbsp. vegetable shortening or oil
2/3 c. semi-sweet chocolate chips
Place the peanuts popped popcorn in a very large bowl. In a microwave-safe bowl, combine the peanut butter chips and vegetable oil or shortening and heat for 2-2 1/2 minutes or until smooth, stirring every 30 seconds. Drizzle the melted peanut butter chips over the popcorn and peanuts and toss to combine.
Spread the popcorn onto a wax paper-lined baking sheet. In a Ziploc bag, heat the semi-sweet chocolate chips until just melted and smooth (about 1-1 1/2 minutes, mashing the bag every 20-30 seconds). Cut a small corner in the Ziploc bag and drizzle the chocolate over the popcorn. Allow to stand long enough to become solid (you can transfer the pan to the fridge or freezer to hurry this step along). When done, break the popcorn into small pieces and enjoy!
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