Monday, February 28, 2011

Bite size Cucumber Dill Rounds

This is another recipe my friend Jodie has given to me.........maybe I'd be skinnier if I didn't know her.....LOL..... this is a must have at every party and SOOOOOOO easy to make.....

1- 8 oz block cream cheese, softened
1/2 cup mayo
2-3 tsp of a pkg. of dry italian salad dressing mix

Mix the above ingredients until smooth. Chill overnight.

Slice baguette into bite-size rounds. Spread with cream cheese mixture. Sprinkle with dill and then top with a thin slice of cucumber. You won't be able to stop until they are gone. Makes enough for 2-3 baguettes.



Bacon Bruschetta

1 cup mayo
2 Tbsp Worcestershire sauce
1/4 tsp paprika
1/2 tsp garlic powder
1/2 tsp black pepper
2 cups grated cheddar
3/4 cup bacon, cooked and chopped

2-3 large baguettes


Cook, cool and chop your bacon. I chop mine up before I fry it but it's your preference. Mix all the ingredients together in a bowl. Slice your baguettes width wise maybe 1/2 " thick and spread some of mixture on top. Not too topping, but don't be too cheap!! Bake @ 350 F until warm and cheese looks melted.


Deep Deep Chocolate Cake

This is a recipe that I got from my friend Tanya Wright. It is one of my favorites to eat!!! It's so good that I could eat it without any icing at all. It's really good plain with ice cream and chocolate sauce as well. Enjoy!!!

Dry Ingredients:

1 3/4 cup flour
2 cups sugar
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 baking soda
1 tsp salt


Wet Ingredients:

1/2 cup oil
2 eggs
1 cup milk
2 tsp vanilla
1 cup boiling water

Grease and lightly flour a bundt pan or tube pan. Combine dry ingredients in large bowl and mix well. Combine oil, eggs milk and vanilla in a separate bowl. Beat together and then add to dry ingredients. Beat 30 seconds on low. Beat for 2 minutes on high. Stir in boiling water.Pour into pan. Bake 350F for 30-35 minutes or until cake tester comes out clean. Cool completely on wire rack. Frost with favorite icing. Enjoy!!!

Sunday, February 27, 2011

Oatmeal Cookie Kings

This is one of my favorite cookie recipes. I make it all the time and switch things up for chocolate chips now and then. I used to make them with M&M's all the time and most recently used mini peanut butter cups......they didn't last long!!

1 Cup. Margarine
1 Cup. Brown Sugar
1 Cup. White Sugar

Cream these 3 and then add:

2 beaten eggs
1 tsp vanilla

Mix until blended all together.

1 1/2 cups flour
1 tsp salt
1 tsp baking soda

Sift and add to already mixed ingredients. Once blended add:

3 Cups oatmeal
1- 1 1/2 cups chocolate chips

Stir the oatmeal and chocolate chips in well. Shape into balls and spread evenly on cookie sheet. Make sure to line your sheet with something so the cookies don't stick.

Bake at 375 for 10 -12 minutes......

Broccoli Salad

This is a recipe I got when I was in cooking school from one of the wonderful ladies in the cafeteria. Sarah LOVES when I make this and it never lasts long in our house.

Broccoli Salad

1/2 pkg bacon, cooked until crispy, broken into small pieces
1 head broccoli, cut into small pieces
3 green onions, chopped
1/2 cup raisins
1/2 cup shredded cheddar cheese

Sauce

1/4 cup white sugar
2 Tbsp vinegar
1/2 cup mayonnaise

All the above measurements are a best guesstimate. I usually double everything and make a huge batch as it won't last long. Prep all your ingredients and mix together in a bowl. Whisk together the sauce ingredients and mix in salad. Best if you chill for a couple of hours. Enjoy!!



Bowtie Pasta Salad

I have another fantastic friend..... she now has a blog that is all kind of amazing recipes. I guarantee that anything you try you will love. She has an amazing talent for cooking and baking that I know was taught to her by her phenomenal Dad and one that I'm sure she'll perfect one day. I really don't know how she stays so skinny.......

This pasta recipe is one of hers. It is an absolute favourite. I love to make and but at the same time I have to be careful because if I don't have many to share it with I will eat it ALL. Try it out......you will love it.......it's a nice change from some of the regular summer salads.

1/4 cup green onion, chopped
1 cup celery, chopped
1 1/2- 2 cups red grapes, cut in half
1 cup crasins
2 can mandarin oranges, drained
1 cup cashews
1/2 cup mayo
1 cup cole slaw dressing
1 box bow tie pasta

Cook your pasta , cool and place in bowl. I then cut up the first 3 ingredients , throw them in the bowl with the noodles and then mix in with the crasins. I'll then take the mayo and cole slaw dressing , whisk it together and pour over the noodles etc. Then I cover and it's best if it can sit for a few hours to be good and chilled. When you are ready to serve you add your mandarin oranges and cashews. If I know it's not all going to be eaten that day I like to put the cashews on the side for people to add themselves. Otherwise they aren't crunchy the next day when you go to have the leftovers.


Charlotte's Curry Chicken

This is another easy, family favorite and it is super easy to make and guaranteed to be loved!! It is a recipe from my mother in-law and one all the kids enjoy!!

1 cup white sugar
3/4 cup ketchup
3 Tbsp. worcestershire sauce
1 tsp paprika
1 tsp garlic powder
1 tsp dry mustard
1-2 tsp curry powder
1-2 tsp black pepper

Preheat oven to 350 degrees.
Mix all the ingredients in a pot. Simmer on low heat for 5 minutes. While sauce is simmering take 4 chicken breasts ( bone in or boneless work) and put in baking dish ( I use the Corningware ones). Pour sauce over and cover. Bake for 30 minutes covered. Take cover off, spoon sauce over top and back for another 30 minutes uncovered. Serve with rice.

Pad Thai

1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons oyster sauce
3 tablespoons white sugar
1/8 tablespoon crushed red pepper flakes
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges

Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, oyster sauce, sugar (pre mix vinegar,sugar and oyster sauce)and red pepper flakes. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes. Add in green onions and peanuts. Mix and serve.

Parmesan Baked Pork Chops

This is a recipe that I got years ago from my sister in-law Angie. It's a quick and easy one and really tasty. I like to slice the pork chops and put them on rice and then drizzle extra sauce on top and serve with veggies or salad.


1 tsp. garlic powder
1 tsp. italian seasoning
1/2 tsp ground black pepper
6 pork chops- 1/2 " thick
1 Tbsp vegetable oil
1 can cream of chicken soup
1/2 cup water
1/4 cup gr. parmesan cheese
1/4 cup dry bread crumbs

Combine the first 3 ingredients, sprinkle on both sides of chops. Sometimes I have to double the seasoning to have enough for all the chops. Brown chops in oil on med-high heat. Once browned put in a shallow baking dish.

In the same frying pan mix soup and water. Bring to a boil. You do not need to wash out the pan before doing this. Once it has boiled pour over chops.

Mix your bread crumbs and cheese and sprinkle on top of all the chops. Bake at 350 degrees. Covered for the first 45 minutes and then uncovered for the last 15 minutes.

All browned and waiting....

Covered in sauce and crumb mixture

Just out of the oven......

Tea Biscuits

2 cups flour
4 tsp baking powder
1 tsp salt

Mix together. Then with either pastry blender or fork add in

1/2 cup shortening

Then add 1 cup milk and mix. I then sprinkle some flour on the counter and pat them to desired thickness. Bake at 425 F for 12-15 minutes or until golden brown.

Orange Sauce

This is a MUST in our family when we have ham dinner. It is so simple yet adds something different to a ham dinner. My kids go nuts when they know we are having this!!!

1/2 cup white sugar
pinch of salt
1 1/2 Tbsp cornstarch
3/4 cup orange juice
2 Tbsp lemon juice

Boil 3 minutes ( until thickened) then add 1 1/2 tsp butter. Pour into dish and serve on ham.

Sweet & Spicy Cashew Chicken


So when I post a recipe I've usually made it the day before or on the weekend. It's just easier then actually trying to make it on a Tuesday. I am posting a 3rd recipe today because everyone saw this picture on my facebook and would like the recipe. It was really tasty.....pretty sure I'll be eating some more for a snack. Please let me know if you try these.....I love to have feedback....

Sweet and Spicy Cashew Chicken

1/2 cup sodium reduced chicken broth
3 Tbsp oyster sauce
1 Tbsp white sugar
1 Tbsp cornstarch
1 Tbsp white vinegar
2 Tbsp vegetable oil
1 lb boneless, skinless chicken breasts, cut into chunks
1/4 tsp each SALT and PEPPER
1 medium size onion, chopped
2 sweet red peppers, chopped
1 tsp Thai chili paste ( we couldn't find this so we used a curry paste)
1/2 cup roasted unsalted cashews
3 green onions, chopped

Whisk together chicken broth, oyster sauce, sugar, cornstarch and vinegar. Set aside.
In frying pan heat half of the oil over medium-high heat. Stir fry chicken, salt and pepper until golden, about 4 minutes. Transfer to plate.

Add remaining oil to pan, stir fry red peppers, onions and chili paste for 3 minutes. Return chicken and any juices to the pan, stir fry until no longer pink inside, about 1 minute. Add cornstarch mixture, stir fry for 1 minutes. Add cashews and green onions. Stir fry for 1 minute. Serve with rice.

Muddy Buddies

This is an addictive snack. A friend introduced it to me the other year and I have been addicted ever since. When I make this I use Chex cereal which you can't get in Canada. So my Canadian friends can try Crispix.....it will give you close to the same final product. I usually bring home a few box of Chex just for these. Sadly I'm getting low......anyone going to Maine anytime??

9 cups Rice Chex cereal
1 cup semi sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Measure cereal into a large bowl and set aside. In microwaveable bowl microwave chocolate chips, peanut butter and butter uncovered on high for 1 minute. Stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into large ziploc bag and add powdered sugar. Seal bag and shake until well coated. Spread onto wax paper until cool. Store in air tight container in refrigerator. Delicious!!!!

Cafe Rio Type Pork Barbacoa

So today I'm posting a recipe that I got over at my friend Beckey's recipe blog. Beckey and her family lived here for 4 years while her husband went to dental school. I have really enjoyed reading her recipe blog and look forward to trying out more of the recipes. This has become a FAVOURITE in our house. For the most part it's the only meat we make for our tacos now. Trust me......... try it......you'll love it!!!!


3-5 lb Pork Loin or Pork Roast
1½ cans Coke Classic (Dr. Pepper is better)
1 c. sugar
7 oz can chipotle chilies in adobo sauce – provides a lot of heat
(or plain adobo sauce for sweeter sauce)
1 tsp. dry ground mustard, heaping
1 tsp. cumin, heaping
1 tsp. garlic, minced

Remove the chilies from adobo sauce (throw chilies away) and add all ingredients (except pork)
in a blender. Rinse can of adobo sauce with Coke (Dr. Pepper) to get all the sauce out. Blend in
blender until well mixed. Place pork in crock pot and pour sauce over it. Cook for 4 to 6 hours on high or 7 to 9 hours on low. Carefully turn roast over halfway through the cooking cycle. Cook in sauce until p
ull apart tender and shred. Put shredded meat back into sauce. Serve in tortilla with toppings of your choice.

- When I have made this we use Dr.Pepper and instead of taking the chilies out of the adobe sauce we just blend them up with it. We don't find it too spicy, but that's all your own preference. Hope you will all try this out......maybe someday I'll make it to Cafe Rio.....I've heard wonderful things about it but have never been......thanks Beckey for an AWESOME recipe.....

Chinese Curry Chicken

This is a recipe that Jeff found and it has become a favourite in our house. We love curry dishes and this one is so different from the other one I had previously posted but still so delicious!!! Try it......you won't be disappointed!! We couldn't find yellow curry paste at the store so we just got curry paste and make sure that you use large potatoes. Enjoy!!!

Ingredients

  • 1 tablespoon yellow curry paste
  • 1/2 cup chicken broth, divided
  • 1 teaspoon white sugar
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 4 1/2 teaspoons light soy sauce
  • 1 (5.6 ounce) can coconut milk
  • 1 tablespoon canola oil
  • 3 skinless, boneless chicken breast halves, sliced
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 onion, sliced
  • 2 potatoes - peeled, halved, and sliced

Directions

  1. In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.
  2. Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.

Shish Tawook

This is one of my favourites. It was given to me by one of my really good girlfriends Jodie. She has an amazing food blog that she does with her cousin so you might want to check it out. I actually am using her picture for the finished product today as I forgot to take one before the chicken was all gone. We love to have this with rice, pita and hummus. We cook it outside when the weather is warm and inside on our Cuisinart Griddler during wet or cold weather. Enjoy!!


Marinade:

2-3 cloves of minced garlic
1 1/2 T tomato paste
2 T ketchup
1/4 C plain yogurt
1/4 C lemon juice
1/2 tsp salt
1 tsp paprika

Cut 3 boneless, skinless chicken breasts into cubes. Place in the marinade for several hours or overnight.
Soak shish kabob sticks in water for a half hour. Thread the chicken onto the sticks, about 6 pieces. I use a roasting pan but line the bottom with a bit of parchment or foil to make clean up easier.
They can be grilled on the bbq, or put in the oven at 350 degrees for about 20 minutes. I like to broil them for a few minutes at the end to finish cooking-- they appear to look grilled and I know they are cooked through.

I like to marinade in glass with a lid.....the garlic is strong....

Cooking on the griddler.... a favorite purchase!!!

Ready to eat.......yummy!!!!

Curried Chicken Pita Bites

This is a recipe that came from my good friend Monica. She makes the best stuff!!! This is so easy to make and you always want more......

1 cup finely diced cooked chicken
1/2 apple finely chopped
1/4 cup craisins
1 celery stalk, chopped
1 green onion, thinly sliced
1/3 cup mayo
1 tsp curry powder
12-15 mini pitas

Mix all ingredients together and then stuff into pitas. I slice them half way and open like a pocket and fill. Enjoy!!!

!