from prudence pennywise
8 cups popped lightly salted popcorn (low-fat microwave popcorn is fine)
1/2 cup sugar
1/2 cup honey
1/2 cup peanut butter
1/2 teaspoon vanilla (optional)
Place popcorn in a large bowl. In a small saucepan, combine sugar and honey. Bring to a rolling boil. Remove from heat and stir in peanut butter until smooth. Add vanilla, if using. Pour peanut butter syrup over popcorn. Stir and serve. (You can place the popped popcorn in a large paper bag, then pour over the syrup and shake.)
Friday, September 10, 2010
Tuesday, September 7, 2010
Chipotle Chicken Taco Salad
What to do with that left over adobo sauce? Make this salad from Our Best Bites
SALAD:
4 c. chopped Romaine Lettuce
2 c. chopped grilled chicken (you could use Taco Chicken if you want)
1 c. cherry or grape tomatoes, washed
1/3 c. vertically-sliced red onions
1 avocado, cubed
1 15-oz. can black beans, rinsed and drained
1 8 3/4 oz. can corn, rinsed and drained Chipotle Chicken Taco Salad
DRESSING:
DRESSING:
1/3 c. chopped fresh cilantro
2/3 c. light sour cream
1 1/2 + tsp. adobo sauce from canned chipotle chilies
1 tsp. chili powder
4 tsp. fresh lime juice
¼ tsp. salt
OPTIONAL:
Tortilla Strips
Make sure all salad ingredients that need to be washed or rinsed have been. Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl and gently mix with your hands (which you have obviously and thoroughly washed, of course! :) ). Set aside.
Mix dressing ingredients. I say to start with 1 1/2 tsp. of adobo sauce and then go from there, probably 1/4-1/2 tsp. at a time. If you're serving this for a crowd, it's probably better to err on the side of not spicy enough rather than too spicy, but if you're just making it for your family and you have taste buds of steel, have at it. You could even chop up one of the chilies and toss it in there if you're feeling super-brave. Then taste the dressing and you'll know what heaven tastes like. Set dressing aside.
If you're making tortilla strips, fry those puppies up now. I didn't make them here because I'm trying my darndest not to be naughty nutritionally, but if I make this salad for some kind of festivity, I always make the tortilla strips. Allow them to cool.
When you're ready to serve, add avocado, tortilla strips, and dressing. Gently combine with your hands and serve.
SALAD:
4 c. chopped Romaine Lettuce
2 c. chopped grilled chicken (you could use Taco Chicken if you want)
1 c. cherry or grape tomatoes, washed
1/3 c. vertically-sliced red onions
1 avocado, cubed
1 15-oz. can black beans, rinsed and drained
1 8 3/4 oz. can corn, rinsed and drained Chipotle Chicken Taco Salad
DRESSING:
DRESSING:
1/3 c. chopped fresh cilantro
2/3 c. light sour cream
1 1/2 + tsp. adobo sauce from canned chipotle chilies
1 tsp. chili powder
4 tsp. fresh lime juice
¼ tsp. salt
OPTIONAL:
Tortilla Strips
Make sure all salad ingredients that need to be washed or rinsed have been. Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl and gently mix with your hands (which you have obviously and thoroughly washed, of course! :) ). Set aside.
Mix dressing ingredients. I say to start with 1 1/2 tsp. of adobo sauce and then go from there, probably 1/4-1/2 tsp. at a time. If you're serving this for a crowd, it's probably better to err on the side of not spicy enough rather than too spicy, but if you're just making it for your family and you have taste buds of steel, have at it. You could even chop up one of the chilies and toss it in there if you're feeling super-brave. Then taste the dressing and you'll know what heaven tastes like. Set dressing aside.
If you're making tortilla strips, fry those puppies up now. I didn't make them here because I'm trying my darndest not to be naughty nutritionally, but if I make this salad for some kind of festivity, I always make the tortilla strips. Allow them to cool.
When you're ready to serve, add avocado, tortilla strips, and dressing. Gently combine with your hands and serve.
Wednesday, August 25, 2010
Pumpkin Snack Cake
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.
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.
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
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