12 oz pasta, cooked and drained
1 lb. chicken, cut into bite-size pieces
1/2 c butter
1 onion, diced
2-3 cloves garlic, minced
1 lb. asparagus, cut into 1-inch pieces
2 carrots, peeled and thinly sliced
1/2 lb. sliced mushrooms
1/2 c chicken broth
2 tsp dried basil
3/4 c heavy cream
salt
pepper
1 c parmesan cheese
Cook pasta to al dente and drain.
Saute chicken until cooked. Set aside. Melt butter, saute and onion 3 minutes. Add asparagus, carrots and mushrooms, saute 7 minutes. Stir in chicken broth, basil and chicken, cook 3 minutes. Turn down heat, add heavy cream, salt and pepper to taste. Cook 3 minutes. Stir in parmesan cheese.
Serve with freshly grated parmesan cheese.
Sunday, March 4, 2012
Tuesday, February 7, 2012
Potatoes & Kielbasa
2 Tbsp. olive oil
10-12 small to medium russet potatoes, peeled and diced
1 onion, sliced
1 lb. kielbasa, sliced
3 cloves garlic, minced
1-1/2 tsp. oregano
1-1/2 tsp. basil
1/4 tsp. salt
1/2 tsp. black pepper
2 tsp. paprika
1-1/2 cups chicken broth
1-1/2 cups shredded cheddar cheese
In large skillet, brown potatoes, onion, kielbasa and garlic in olive oil. Add spices and chicken broth. Cover and cook on medium for 25 minutes, stirring occasionally. Add cheese and cover to melt. Serve with biscuits.
10-12 small to medium russet potatoes, peeled and diced
1 onion, sliced
1 lb. kielbasa, sliced
3 cloves garlic, minced
1-1/2 tsp. oregano
1-1/2 tsp. basil
1/4 tsp. salt
1/2 tsp. black pepper
2 tsp. paprika
1-1/2 cups chicken broth
1-1/2 cups shredded cheddar cheese
In large skillet, brown potatoes, onion, kielbasa and garlic in olive oil. Add spices and chicken broth. Cover and cook on medium for 25 minutes, stirring occasionally. Add cheese and cover to melt. Serve with biscuits.
Monday, January 16, 2012
Apple Struesel Muffins
When we lived in Central Oregon I would go to Blenderz, a drive up coffee shop. They sold the most amazing huge apple struesel muffins made by a local bakery. I decided that while I may not be able to make the huge oversize muffins I could try to make normal sized muffins. I must have looked at forty recipes, none of which seemed right but did give me an estimate of where to start. They turned out perfect.
Muffins:
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground nutmeg
2 tsp. ground cinnamon
1/2 cup softened butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
2 tsp. vanilla extract
4 small Granny Smith apples, peeled, cored and chopped into small pieces
Struesel:
1/3 cup brown sugar
1/3 cup oatmeal
1 Tbsp. flour
1/4 tsp. ground nutmeg
1 tsp. ground cinnamon
Preheat oven to 375 F.
Mix flour, baking powder, baking soda, salt, ground nutmeg and ground cinnamon. Set aside.
Beat together butter and sugars. Add eggs and vanilla extract.
Slowly add flour mixture to sugar mixture. Stir in chopped apples.
Mix struesel ingredients and set aside.
Place muffin liners in muffin tin. Place 2 tablespoons of muffin mixture in each muffin cup. Sprinkle with struesel topping.
Bake for 20 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan for 5-10 minutes, then move to a cooling rack.
Yield: 24 muffins
Muffins:
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground nutmeg
2 tsp. ground cinnamon
1/2 cup softened butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
2 tsp. vanilla extract
4 small Granny Smith apples, peeled, cored and chopped into small pieces
Struesel:
1/3 cup brown sugar
1/3 cup oatmeal
1 Tbsp. flour
1/4 tsp. ground nutmeg
1 tsp. ground cinnamon
Preheat oven to 375 F.
Mix flour, baking powder, baking soda, salt, ground nutmeg and ground cinnamon. Set aside.
Beat together butter and sugars. Add eggs and vanilla extract.
Slowly add flour mixture to sugar mixture. Stir in chopped apples.
Mix struesel ingredients and set aside.
Place muffin liners in muffin tin. Place 2 tablespoons of muffin mixture in each muffin cup. Sprinkle with struesel topping.
Bake for 20 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan for 5-10 minutes, then move to a cooling rack.
Yield: 24 muffins
Friday, October 7, 2011
Pumpkin Muffins
borrowed from Smitten Kitchen
Pumpkin Muffins
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)**
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
**I substitute homemade pumpkin puree for the canned pumpkin.
Pumpkin Muffins
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)**
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
**I substitute homemade pumpkin puree for the canned pumpkin.
Pumpkin Puree
Pie or sweet pumpkins
Cut stem off of pumpkin. Cut pumpkin in half and remove seeds and "guts". Save seeds for roasting.
Place pumpkin open side down on baking sheet, bake at 350 F for 90 minutes. Allow pumpkin to cool, then remove skin.
Put pumpkin in food processor to puree.
I freeze in 1 cup portions as that is the amount generally needed for recipes. Pumpkin can be kept in the refrigerator for 4-5 days.
Cut stem off of pumpkin. Cut pumpkin in half and remove seeds and "guts". Save seeds for roasting.
Place pumpkin open side down on baking sheet, bake at 350 F for 90 minutes. Allow pumpkin to cool, then remove skin.
Put pumpkin in food processor to puree.
I freeze in 1 cup portions as that is the amount generally needed for recipes. Pumpkin can be kept in the refrigerator for 4-5 days.
Pumpkin Pie
This recipe came off of a sticker on the bottom of a pie pumpkin. Adding to blog so I will be able to find the recipe in the future.
1-1/3 cup pumpkin puree
1 (14 oz)can sweetened condensed milk
1 egg
1-1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1 cup hot water
Single crust pie shell
Preheat oven 375 F.
Mix together first 8 ingredients. Pour into pie crust. Bake 55-65 minutes. Filling will still move slightly when done. Cool before serving with whipped cream.
1-1/3 cup pumpkin puree
1 (14 oz)can sweetened condensed milk
1 egg
1-1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1 cup hot water
Single crust pie shell
Preheat oven 375 F.
Mix together first 8 ingredients. Pour into pie crust. Bake 55-65 minutes. Filling will still move slightly when done. Cool before serving with whipped cream.
Greek Pita Bread
1 tablespoon of olive oil
1-1/2 cup of warm water
4 cups of bread flour
2 teaspoons of salt
1 tablespoon active dry yeast
1 tablespoon of sugar
Place ingredients in bread machine. Start on dough cycle, will take approximately 2 hours.
Preheat oven to 350 F and oil baking sheets.
Take pieces of dough slightly larger than an egg and roll out on a floured surface to a thickness of 3/8 to 1/4 inch. Prick the bread with a fork in several places.
Place on baking sheets and bake on the lowest oven rack for 2-3 minutes, then turn the pitas over and bake for another 2-3 minutes. Remove from oven and place on a tray covered with a clean dishtowel, with another clean towel on top. When thoroughly cooled, pitas can be stored in plastic bags in the refrigerator, or frozen.
Before using, brown in a lightly oiled frying pan for a few minutes until browned on both sides. Also reheats well in the toaster.
1-1/2 cup of warm water
4 cups of bread flour
2 teaspoons of salt
1 tablespoon active dry yeast
1 tablespoon of sugar
Place ingredients in bread machine. Start on dough cycle, will take approximately 2 hours.
Preheat oven to 350 F and oil baking sheets.
Take pieces of dough slightly larger than an egg and roll out on a floured surface to a thickness of 3/8 to 1/4 inch. Prick the bread with a fork in several places.
Place on baking sheets and bake on the lowest oven rack for 2-3 minutes, then turn the pitas over and bake for another 2-3 minutes. Remove from oven and place on a tray covered with a clean dishtowel, with another clean towel on top. When thoroughly cooled, pitas can be stored in plastic bags in the refrigerator, or frozen.
Before using, brown in a lightly oiled frying pan for a few minutes until browned on both sides. Also reheats well in the toaster.
Toasted Pumpkin Seeds
1-1/2 to 2 cups pumpkin seeds
2-3 Tablespoons melted butter
1-2 pinches garlic salt
Toss together. Bake at 325 F for about 40 minutes, stirring occasionally. Store at room temperature in a sealed container.
2-3 Tablespoons melted butter
1-2 pinches garlic salt
Toss together. Bake at 325 F for about 40 minutes, stirring occasionally. Store at room temperature in a sealed container.
Thursday, July 7, 2011
Chocolate Caramel Chocolate Chip Ice Cream
1 cup milk
1/4 cup caramel syrup
1/4 cup chocolate syrup
1/3 cup sugar
2 Tablespoons vanilla extract
1 cup heavy whipping cream
1/4 cup mini chocolate chips
In large liquid measuring cup, measure 1 cup milk. Add syrups and whisk well until blended. Whisk in sugar, then vanilla extract, then cream. Mixture should measure 3 cups. Start ice cream maker and slowly add the ice cream mixture. Allow machine to process for 35 minutes, add in mini chocolate chips. *
*My ice cream maker has a maximum liquid capacity of 3 cups. It also requires the machine to be running before adding ingredients.
1/4 cup caramel syrup
1/4 cup chocolate syrup
1/3 cup sugar
2 Tablespoons vanilla extract
1 cup heavy whipping cream
1/4 cup mini chocolate chips
In large liquid measuring cup, measure 1 cup milk. Add syrups and whisk well until blended. Whisk in sugar, then vanilla extract, then cream. Mixture should measure 3 cups. Start ice cream maker and slowly add the ice cream mixture. Allow machine to process for 35 minutes, add in mini chocolate chips. *
*My ice cream maker has a maximum liquid capacity of 3 cups. It also requires the machine to be running before adding ingredients.
Monday, June 20, 2011
Yummy Chocolate Cake
1-3/4 cups boiling water
1 cup oatmeal
1/2 cup butter, melted
1 cup sugar
1 cup brown sugar
2 tsp vanilla
2 eggs
1-1/2 cups flour
5 Tbsp cocoa powder
1 tsp baking soda
1/2 tsp salt
2 cups milk chocolate chips, divided
1 cup caramel bits, divided
1/2 - 1 cup chopped walnuts
In a small bowl mix boiling water and oatmeal. Let sit 10 minutes. Melt butter in a large bowl, add sugars and blend well. Add vanilla and eggs, mixing well. Stir in oatmeal mixture. In a small bowl combine flour, cocoa, baking soda and salt. Gradually stir flour-cocoa mixture in oat-sugar mixture. Stir in 1 cup milk chocolate chips and 1/2 cup caramel bits. Pour batter into a greased 13" x 9" x 2" pan. Sprinkle top with remaining milk chocolate chips, caramel bits and walnuts. Bake at 350 F for 40-45 minutes until pick inserted in center of cake comes out clean. Allow to cool before serving. Excellent with vanilla ice cream.
1 cup oatmeal
1/2 cup butter, melted
1 cup sugar
1 cup brown sugar
2 tsp vanilla
2 eggs
1-1/2 cups flour
5 Tbsp cocoa powder
1 tsp baking soda
1/2 tsp salt
2 cups milk chocolate chips, divided
1 cup caramel bits, divided
1/2 - 1 cup chopped walnuts
In a small bowl mix boiling water and oatmeal. Let sit 10 minutes. Melt butter in a large bowl, add sugars and blend well. Add vanilla and eggs, mixing well. Stir in oatmeal mixture. In a small bowl combine flour, cocoa, baking soda and salt. Gradually stir flour-cocoa mixture in oat-sugar mixture. Stir in 1 cup milk chocolate chips and 1/2 cup caramel bits. Pour batter into a greased 13" x 9" x 2" pan. Sprinkle top with remaining milk chocolate chips, caramel bits and walnuts. Bake at 350 F for 40-45 minutes until pick inserted in center of cake comes out clean. Allow to cool before serving. Excellent with vanilla ice cream.
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