Tuesday, September 29, 2009
3-4 chicken breasts
1/3 c. teriyaki sauce
1/3 c. pineapple juice
1/3 c. honey
4 cloves garlic, minced
2 T. olive oil
black pepper to taste
(Keep 1/3 c. for basting)
1 avocado, diced
1 mango, diced
1 tomato, diced (squish out seeds)
5 green onions, chopped
½ c. cilantro leaves, cut with kitchen shears
1-2 jalapeno peppers, finely diced (put sandwich bag over hand to take seeds out)
juice of 1 lime
Marinate meat for approximately 6 hours. Grill meat, while basting with extra sauce. Make salsa right before serving. Serve meat with salsa on top.
Note: Leftovers are excellent on salad with Brianna’s Poppyseed salad dressing.
Thursday, September 24, 2009
I have never been a huge fan of carrot cake, because of all the chunks. I was intrigued when I saw a recipe that called for carrot baby food. I liked the puree idea, but jarred baby food just tastes NASTY and that won't do.
America's Test Kitchen came to the rescue again. I've made this cake twice in the last couple weeks. Grating the carrots takes a little while... I'd be interested to see how the food processor does.
2 1/2 C. all-purpose flour
1 1/4 tsp. baking powder
1 tsp. baking soda
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cloves
1/2 tsp. salt
4 large eggs, room temp
1 1/2 C. granulated sugar
1/2 C. packed light brown sugar
1 1/2 C. veg oil
1 lb. carrots, peeled and grated
Adjust oven rack to middle position and heat the oven to 350. Lightly coat a 9 by 13 cake pan with veg oil spray, then line the bottom with parchment paper. Whisk the flour, baking soda, spices, and salt together in a large bowl and set aside. Whisk the eggs and sugars together in a large bowl until frothy and the sugar is mostly dissolved, about 1 min. While whisking, slowly add the oil until the mixture is thoroughly combined, about 1 min. Whisk in the flour mixture til no streaks remain. Stir in the carrots. Pour the batter into the prepared pan. Bake until center of cake is done, 40-50 minutes, rotating the pan halfway through baking. Let cake cool in pan on wire rack about two hours. Run a knife around edges of pan, invert the cake on a cooling rack, peel off the parchment, then invert again onto a serving platter.
Cream Cheese Frosting
8 oz. cream cheese, softened
5 T. unsalted butter, softened
1 T. sour cream
1/2 tsp. vanilla extract
1 1/4 C. powdered sugar
Mix the cream cheese, butter, sour cream and vanilla with an electric mixer til combined. Add the powdered sugar and mix til smooth. Frost, and dive in!
Wednesday, September 23, 2009
A couple weeks back, Kelli and I went to Florida to visit Mason, Amanda and Jonah (our brother and his family). At the top of our to-do list was a road trip to Savannah, Georgia to dine at Paula Deen's restaurant, The Lady and Sons. It was a Saturday, and they were booked for lunch and also dinner. But Mason worked his magic on the hostess and within a few minutes we were seated. :) Just being there was so very fun. The staff was outstanding- so friendly. I don't know quite how to say this, I feel as though I am betraying Paula, but our meal was just OK. It was right up there with Chuck-O-Rama buffet. I am so glad we did it, just to say we did. All around our meal was a fun one, just not THE most delicious. We were spoiled the rest of the trip by Amanda's exceptional cooking, which IS something to write home about. I'm hoping she'll post her Mango Chicken recipe for us... whaddaya say Mandy?
Tuesday, September 22, 2009
This one's a family favorite. Yum yum.
Manicotti with Spinach
1 box (8 oz) uncooked manicotti shells
2 C shredded Italian cheese blend (8 oz)
1/4 tsp. crushed red pepper flakes
1 container (15 oz) ricotta cheese
1 box (10 oz) frozen spinach, thawed, drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) marinara sauce
1 C. grated parmesan cheese
1/2 c. half n half
1. Heat oven to 375°F. Cook manicotti as directed on box. Rinse and drain well.
2. In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.
3. In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Mix remaining sauce with half n half then pour over manicotti.
4. Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend and 1 C. parmesan. Bake uncovered 5 minutes longer or until cheese is melted.
Sun- Pasta al Forno, spinach salad, rolls, coconut chocolate chip cookies
M- double decker tacos
T- hawaiian pizza (kid's request)
W- chicken salad sammies
Th- penne with roasted veggies
F- taking advantage of AZ Restaurant Week
Friday, September 18, 2009
This is one of the yummiest desserts ever! The combination of flavors is unbelieveable. Any chocolate chip cookie will do, but my favorite recipe is from here.
8 oz. fresh strawberries
3 chocolate chip cookies
1 heaping tsp. orange zest
1 Tbs. sugar
1 Tbs. melted butter
vanilla yogurt ( I used Strauss because it's really runny- perfect for drizzling)
Preheat oven to 350 degrees. Combine sliced strawberries, orange zest, and sugar in a medium bowl. Pour the strawberry mixture into an oven-safe dish and crumble the cookies on top. Drizzle melted butter all over and bake for 7 minutes. Serve warm with vanilla yogurt drizzled over the top. DIVINE!
Whole Wheat Chocolate Chip Cookies
1 C. butter
1 C. sugar
1 C. brown Sugar
1 tsp. vanilla
2 C. whole wheat flour
2 1/2 C. oatmeal (Blend in blender or food processor until powdery)
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
12 oz. semi-sweet chocolate chips
1 4 oz. Hershey’s bar (grated)
Cream together butter & sugars. Add eggs & vanilla. In a separate bowl mix together flour, oats, salt, baking powder & baking soda then add to butter/sugar mixture. Stir in chips & grated Hershey’s bar. Bake on ungreased baking sheet 2 inches apart for 8 minutes @ 375.
Tuesday, September 15, 2009
Found these funny sammies and thought I'd pass them along.
Here's what we're having for dinner this week:
Sun- brocooli chicken casserole, fresh fruit and coconut dip, caesar salad, cornbread, banana cream pie
M- roast chicken, balsamic roasted carrots and potatoes
T- taco salad
W- chicken pot pie
Th- tostadas with homemade refried beans, tamale griddle cakes
Monday, September 14, 2009
Arizonans, it's that time again! Chris and I are at a loss as to which restaurant to try. Roy's, Flemings, Ocean Prime, Cowboy Ciao, and The Green House are all on our to-try list. The website has all the info you'll need. Hooray!
Friday, September 11, 2009
Wednesday, September 2, 2009
Been craving this ever since first-cousin-once-removed Steph posted about it. SO flavorful and yummy.
BBQ Chicken Salad
1 large bag romaine lettuce
1 cup frozen white corn, rinsed and drained
1 can black beans - drain & rinse
2 cups pepper jack cheese - coursely grated
3 medium tomatoes - diced
2 avocados - diced
juice of 1/2 lime - drizzle over avocado
1/2 cup buttermilk
1/2 cup Best Foods™ mayonnaise
1/2 package Hidden Valley™ ranch dressing mix
2 lbs cooked, shredded chicken
1/2 cup barbecue sauce (Sweet Baby Ray's or Trader Joe's Bold and Smoky are our picks)
Make ranch dressing, chill. Toss chicken with barbecue sauce.
On a large platter, layer lettuce, corn, black beans, cheese and tomatoes. Top with warm barbecued chicken and avocadoes. Serve immediately.