12.09.2012

Caprese Salad

Quintessential Italian Salad
This is typically a summer salad here in US cause our tomatoes are ripe in summer but I find that using Campari tomatoes achieves that tomatoey (sp?) taste. This is just basic basil, tomatoes, mozzarella, salt, pepper, and oil. EASY! You can't really get more Italian than this except for our Spaghetti and meatballs, coming soon. This is also a filling and healthy meal for any who are wondering.


Ingredients:

4-6 Campari Tomatoes sliced in a 1/4" thickness (alternately 2 medium ripe tomatoes also work)
4 oz of Fresh Mozzarella cut to the same size as tomatoes.
16 fresh leaves of Basil rolled up and cut into strips (can Dried Basil in a sprinkle thin layer, be careful not to add too much!)
1 tablespoon olive oil drizzled
Salt
Pepper


Directions:
1. Cut the tomatoes, mozzarella, and basil.
2. Arrange the tomatoes and mozzarella alternating on a plate.
3. Salt and Pepper to desired tastes.
4. Drizzle oil all over the plate.
5. Sprinkle the basil liberally.
6. Cover with plastic wrap and let it sit for a few hours.






11.25.2012

Turkey Gumbo - A Turkey leftover recipe!

Gumbo on a bed of brown rice. Yum!

By now many of you have already stuffed yourselves silly with turkey, pie, fruit, and stuffing, and there is still so much more laying around your house! We found this recipe from Emeril a few years ago and have been loving it ever since. My advice is do all the prep of onion's, peppers, sausage, and celery in advanced because when you add the cayenne and salt they will macerate and make the flavors richer. The roux will take from 45 min to an hour to make and you have to stand there while it is cooking.

A roux is basically equal parts flour and oil heated until it looks like a dark/milk chocolate brown. Most recipes will say it has to be dark chocolate but that is inaccurate. Rouxs are extremely easy to burn and while people like Alton Brown will say you can put them in the oven, I just stand over my stove and do the work there.

Roux Ingredients:

3/4 cup canola or vegetable oil
3/4 cup flour

Directions:
  1. Mix the flour and oil till there are a few lumps then heat on medium-low to low. Every stove is different but if your roux turns a weird grayish dark brown then you have to start over!
  2. Slowly stir the roux around the pot to keep the flour from sticking and burning. 
  3. This will take around 45-60 min to do. Look at photos below to get a better idea of when your roux is done!
Roux in the beginning
Roux a little darker


Roux almost there....
Roux Final



Veggies and roux: if vegetarian just add the turkey stock
Turkey Gumbo ingredients:

Roux recipe. See above
approx. 2 cups onions diced
approx. 1/2 cup celery sliced
1/2 cup green bell pepper (about half a pepper) chopped
1 tbls kosher salt
1 tsp cayenne
1 lb andouille or keilbasa chopped*
2 qts. turkey broth heated in pan**
3-5 cups reserved turkey meat chopped up.
1 tsp dried parsley
2-4 tsp cayenne (optional)
salt and pepper to taste

Veggies and andouille before the turkey stock
Directions:
  1. Prepare all celery, onions and peppers, place them in a bowl and add 1 tbls salt and 1 tsp cayenne. Set aside while you make the roux.
  2. Make the roux above.
  3. Once roux is finished add the celery, onions, and peppers to the roux and stir constantly on med-low heat until soft. Approx. 5 min.
  4. Add sausage and continually stir for another 5 min.
  5. Add heated turkey broth, stir and bring to a boil, then reduce to simmer, cover and let sit for 45-60 min.
  6. Stir in turkey meat, cayenne (optional), and parsley. Let simmer for another 15-20 min. Taste and add salt and pepper if necessary.
  7. Serve on a bed of rice with a nice ciabatta bread if available. 
Ready to simmer

Final product!


Cooks Notes: 
* You can avoid the sausage if that is your preference however keep in mind that you might be adding more salt to the gumbo to melt the flavors together.

** If you don't make your own turkey broth  (see link and go to cooks notes for directions) you can use canned low sodium chicken stock to substitute.

Making an awesome T-Day Turkey


Making a turkey doesn't have to be so strenuous and horrible. Honestly it is one of the simpler dishes to make at the holidays. Often people don't like turkey because the white meat is too dry and the meat is bland. If you add an herb butter rub to the meat then you will add not only flavor but keep the meat tender and moist.

I made this turkey for the last two thanksgivings and while my brother feels that I committed a crime by omitting the stuffing inside the turkey, I have never had any complaints. It is a simple recipe and makes great leftovers such as gumbo. Don't forget to keep the carcass and veggies for a turkey stock later!

Kris's butter spice rub for a approx. 18lbs turkey:

1 stick of butter softened
1 tbls approx. cumin
1 tbls approx. paprika
1 tbls approx. garlic powder
1 tbls approx. chili powder
pinch of kosher salt
fresh ground black pepper

Mix with hands until all the ingredients are combined.

For the Turkey you will need:
  1. 4 onions quartered
  2. 2 lemons quartered
  3. salt
  4. pepper
  5. Roasting pan lined with heavy duty foil (makes clean up a breeze!)

Preparation of a 16-18 lbs turkey:
  1. Preheat oven to 450 degrees
  2. Cut and quarter 2-3 onions and spread them in the roasting pan so that it evenly covers the bottom.
  3. Remove the neck and liver from inside the cavity and butt. Save the neck for stock if you like but discard the liver.
  4. Rinse the inside and outside of turkey with COLD running water. Then take paper towels and pat the inside and outside dry. 
  5. Salt and pepper the inside of the cavity and place on the bed of onions.
  6. Take a small paring knife and cut delicately the thin membrane between the breast and skin on each side the turkey breast bone. 
  7. Use your fingers and scoop the butter rub under the skin and spread as evenly as possible until majority of breast is covered. Don't be stingy!
  8. With the remaining butter spread it evenly over the skin, thighs and wings if possible.
  9. Stuff the cavity with one quartered onion and the lemons. place the legs back in the plastic holder.
Before entering the oven

Cooking the Turkey: 

After cooking at 450 for 15 min cover with foil.
  1. Place in the oven at 450 for 15 minutes.
  2. Take the turkey out and cover the wing tips and place a heavy duty foil cover over the breast meat only and long enough that it covers the back.
  3. Place a electric meat thermometer in a meaty part of the turkey (usually between the thigh and breast) halfway in. You will need to visualize it and try not to hit the bone.
  4. Put back in the oven and reduce the heat to 350 degrees. Set the temp for 161 degrees.
    • You don't actually need to cook a turkey to 165 because once you take it out, it will keep cooking for an hour after. Also make sure that even if the temp reads 161, you check another meaty part of the turkey. I suggest the back part of the breast, put the thermometer in half way again. If the temp drops  put it back in the oven. If not then remove the thermometer proceed to the next step.
  5. After the turkey reaches 161 take out remove the breast and wing foil and cover the whole bird with a larger piece of foil and let sit for 1 hour. 
  6. This will be a good time to put all your sides in the 350 oven to warm up.
  7. Carve up and enjoy!
Cooks notes:
Remove a lot of meat from the bones, keep the carcass and reserve the onions and lemons from the pan. Place all of that in a large stock pot with some more onions, celery, carrots, and whatever other odd pieces of veggies you have around throw in some salt and pepper. Fill the pan up with water so that it covers the contents. Bring to a boil and then reduce to simmer all day or night. Strain the broth through a mesh strainer into another large bowl. Cool the stock and let it sit for 6 hours in the fridge. Take out and skim off all the fat. Store in freezer bags and you now have homemade fantastic turkey stock!


11.17.2012

Chicken Cacciatore (a Skype cooking date)

So if you were all wondering, Kris and I totally admit to miss having each other around as each other's sous chefs. Like whoa. Cooking by yourself is hard! I always have questions, that I feel like I need to defer to Kris to! I can't be using Google all the time, are you kidding me?

Anyways, Kris and I have tried to remedy this by cooking together once a month via Skype. I've begun telling people about this and have gotten the response of, "Aww!! That's so cute!!!" To which I respond, "Iiiii KNOW, RIGHT?!?!?!?!"

Yeah. For the month we've decided to make chicken cacciatore, in which Kris provided the recipe.


Say hi to the camera!
Ingredients:

1/4c Flour
Salt and Pepper
3-4 lbs of chicken pieces (Kris advised using some chicken thighs but she also said that you could use an assortment)
Ooh, it's all steamy still!
2 tbls olive oil
10 oz mushrooms sliced
1 large bell pepper chopped
2 medium onions chopped
4-6 garlic cloves minced
3/4 cup red wine
3/4 cup low sodium chicken stock
1 (28oz) can crushed tomatoes
1 (15.4 oz) can of diced tomatoes
4 tsp dried oregano
2 tsp dried Thyme
2 tsp dried Rosemary
1/3 fresh basil chopped

You will also need a large stock pot.

Directions:

  1. Remove chicken from packaging rinse and then pat dry with paper towels and set aside in a bowl.
  2. In a dish combine flour with salt and pepper. Dredged the chicken through the mix, shake excess flour and set aside.
  3. In a large stock pan, place oil on a med-high heat. Place chicken skin side down in batches. Don't over crowd. Cook for approx. 5 min then flip and repeat. Remove from pan once done and drain. Finish the rest.
  4. In same pot saute onions first for about 1-2 min and then add the garlic and cook until the onions are translucent. Add mushrooms and peppers; cook until tender about 3 min.
  5. Add wine and simmer until reduced by half. You might have to lower the temp.
  6. Add broth and tomatoes. Return the chicken to the pan and make sure they are submerged. Cook on simmer for 40 minutes.
  7. Add Oregano, Basil, Rosemary and Thyme and simmer for 20 min more.
  8. Serve with crusty Italian bread.

The end result!

11.07.2012

Fried Mozzarella Cheese Sandwiches

That's right....the best cheese sandwich ever....

When I first saw this recipe, my mind exploded with its sheer simplicity and genius. For anyone who doesn't know, I am an AVID *slightly obsessed is more accurate* fan of cheese. I used to find myself making quesadillas or grilled cheese sandwiches two or three times a week because 1) its easy and 2) they are delicious.

So a natural next step for me was to make grilled cheese and then FRY it...I mean really...it was the next step. I have seen this recipe crop up in italian cookbooks and all under different names. In Lidia's Favorite Recipes it came with a sauce and thus we had a winner. I did omit the anchovies as I didn't care for them however you can add them if you like.

Sandwich Ingredients:

1 loaf of Italian Pane bread slices cut 1/2 inch thick
12 oz Fresh Mozzarella sliced 1/4 inch thick (Must be Fresh!)
Flour
Canola or vegetable oil for frying
Two large eggs
2 tablespoons fat free half n' half (or skim milk)

Sauce Ingredients:

2 tbls extra-virgin olive oil
5 cloves of garlic chopped
3 tbls drained tiny capers
2 tbls unsalted butter
1/2 cup white wine
2 tbls lemon juice

Directions:
* Heat the oil for frying first: Use a Large fry pan and fill it with a half inch deep of oil. Heat on medium to medium high. By the time you are ready to fry the sandwiches it should be hot*

1. Make the sauce. Heat olive oil in a 8" fry pan over medium heat.
2. Add garlic and cook until sizzling and fragrant but not browned. This should take less than a min.
3. Add the capers and butter and wait until the butter is all melted then add the white wine and lemon juice.
4. Bring the sauce to an energetic simmer (adjust heat if necessary) and let it cook for 6-7 minutes to reduce by half. Turn the heat way down to keep warm.
5. Pour flour into a shallow bowl and mix the milk and eggs in another shallow bowl and place them side by side.
6. Take 8 slices of bread and line them up. Place enough mozzarella on 4 of the slices taking care to NOT go over the edge. Place the other 4 to make the sandwiches.
7. Seal each side with toothpick taking care to make them visible so you can pull them out before eating.
A Nice Golden Brown
8. Test the oil with the crust of some extra bread. It should brown in 1 minute. If it doesn't wait a little bit longer.
9. Coat the sandwiches on all sides in the flour** and then the egg mixture
10. Once the oil is ready carefully place to Sandwiches in the oil and let them cook for about 1 min and 30 secs. They should be a golden brown. Flip them with tongs and cook them for another 1.30. Place the sandwiches on a plate with paper towels so they drain. Repeat.
11. Bring the sauce back to a simmer. Remove toothpicks from sandwiches, cut up and enjoy!

Cooks Notes:
*One slice and a half worked for me but it depends on how large your bread is.
** You can prepare the sandwiches up to the flour point and put them in the fridge. Then when you have company you can do the last bit with the egg mixture and frying for guests.

10.25.2012

Kris's Always Perfect, Thai Styled, Fried Rice!

Perfect for people on a budget!
Often when cooking or eating we are left with little remains of veggies and meat that get shoved to the back of your fridge to be completely forgotten until next spring. You had every intention or making a salad, omelet, or sandwich but just didn't remember.  When most people think fried rice, they imagine rice with peas, carrots, an egg and some sort of salty, goopey, and greasy sauce mixed together that sits like a lump in your stomach. Not this one, I learned in Thailand that you can opt out of all that and make it actually taste good. Since bringing this home, we have learned to love fried rice again!

Essentially this dish is going to be bits and pieces of whatever you have lying around the house. Even if the leftovers include 1 celery stalk and 1/4 an onion raw, because they will add a freshness to cooked elements. I have only a few essential ingredients, that the measurements only change if you have more than the 2-3 cups of rice. The rest is whatever you have. I ALWAYS go easy on the salt and soy sauce because: YOU CAN ADD MORE BUT YOU CAN'T TAKE AWAY.

To add this recipe is quite healthy as you get to control how much fat goes into the dish. While I do a lot of eyeballing in this recipe, I have added some measurements to make it easier but in the end I choose to be conservative. You know what you like and can add a little more if you want.

Essential Ingredients:
2-3 cups of day old cooked rice (1 cup of uncooked rice = 2-3 cups of cooked rice) warmed up.
1 tbls olive oil
1 tsp lite soy sauce
Kosher salt
Pepper
2 tsp Cayenne
3-4 garlic cloves (or 1 tsp dried garlic)
2-3 eggs

Ingredients in the picture above (optional and will depend on what you have):
1/4 cup raw onion diced
1 celery raw stalk chopped small
1/4 cup chopped raw red bell pepper
1 raw chili diced
1/4 cup roasted brussel sprouts
1/4 -1/2 cooked chicken chopped
1/4 cup ground cooked pork
2-3 Campari Tomatoes (add at the end!)


Directions:

1. Heat the olive oil in a large wok or large skillet pan on medium-high to medium heat.
2. Once the oil is hot throw in the raw veggies except the tomatoes, then add some pepper and a DASH of salt (approx. 1/16th of a teaspoon). Stir for 2-3 min until the veggies are just starting to turn translucent.
3. Add meats, and sprouts to the pan with another DASH of salt. Stir and cook until warmed through, approx. 1-2 min.
4. Remove the veggies and meat from the pan and set aside in a bowl of some sort.
5. Reduce the heat to medium and add the rice ( no need to add more oil).
6. Add Garlic, Cayenne, a DASH of salt, pepper and Soy sauce and stir the rice to coat evenly.
7. Push the rice with a spatula to one side of the pan and crack 2-3 eggs into the other side of the pan. Scramble them and cook them till they are SLIGHTLY runny. Add pepper and mix with the rice.
8. Add the veggie/meat mix back in with the rice, taste and adjust seasonings accordingly. Warm it all through then add the tomatoes on top and serve.


Cooks Note: The above directions are based on what ingredients I had that day, but the basics of cook the raw first then add the cooked leftovers will apply to any of the ingredients you use.

10.22.2012

The, "I've Had a Bad Day, Don't You Dare Judge Me" Chocolate/Sweet Comfort Mix


I'm back to the blog! Apologies for the hiatus. So I had a really crappy day last week at work and when I came home I was massively craving chocolate bad. I came up with this...what better way to return to the food blog with this recipe I've made myself. ahahahha. Enjoy. ahahah

Ingredients
3 cream-filled chocolate cookies that you bought on impulse when initially having chocolate craving (I bought the chocolate cream ones from Trader Joe's)
2 scoops of chocolate/vanilla ice cream that you happen to have in the fridge
A small handfull of mini marshmallows that you meant to buy for your hot chocolate but now have realized it can be used for so much more.

Directions:
Mix in a bowl (break cookies).
Eat.
Enjoy.
Feel satisfied and NOT guilty.


10.20.2012

Minestrone Soup for Fall

When you cook it yourself , it is always better!

There is something about Fall in New England that just screams Italian food and a good bottle of Chianti. Soups were made for cold and rainy/snowy days. In fact one of my favorites is Minestrone. This soup is famous in Italian cuisine and can be made with pork or vegetarian. I chose the vegetarian one. If you do that you need to make it half with stock (Chicken or Veg. depending on where you land) and half with water. This recipe is loosely based on Lidia Matticchio Bastianich's book and my life growing up.

One of the general rules about soup is that you can put everything in but the kitchen sink. So long as you have enough water/stock and salt/pepper. I don't usually add a lot of salt to my soups because you can always add more but it is hard to take away.

Do NOT be put off by the list of ingredients, this is a very easy recipe to make!

Ingredients:
1 can cannellini, kidney or Great Northern beans, drained and rinsed.
1 tbl olive oil
All of the essentials!
1 medium-large onion chopped
3-5 cloves garlic minced
1 14 oz can of diced tomatoes
1-3 tsp dried red pepper flakes (depends on your spice tolerance!)
3 dried bay leaves
1 large Russet potato chopped in 1/2 inch pieces
1 cup sliced carrots
1 cup chopped celery
4 cups shredded cabbage
15 cups of water (2.5 qts) boiled
15 cups (2.5 qts) of Chicken or Veg stock boiled
2 small zucchini
1 yellow squash
1/2 cup Ditalini past or other small pasta shapes
Pepper
Salt


Directions:

1. Heat oil in a medium stock pot on medium heat.
2. Add onions and cook, stirring occasionally, for 4 min until they are really soft.
3. Add garlic and cook for another 3-5 min until the onions are golden brown stirring occasionally.
4. Add Tomatoes, red pepper, and bay leaves and cook until a light bubble or about 3 min.
5. Add Carrots, Celery, Potatoes, and season LIGHTLY with salt and pepper and let cook for 2 min.
6. Add Cabbage and then the water and stock and bring to a gentle boil. Add more pepper and a bit more salt
7. Once the soup is at a gentle boil, reduce the heat to the lowest setting, cover and let sit for 1 1/2 hours.
8. Turn the heat up to high and add the zucchini and yellow squash and beans. Once it reaches a boil add the pasta and a little bit more salt and pepper.
9. Let the pasta cook on med-low heat, covered, for 8 min.
10. Turn the heat down to low and let sit for 10 min.
11. Serve with ciabatta bread and a good hearty wine and ENJOY!

10.14.2012

Spinach and Artichoke Bites

There were more but we ate them....

Now that Stacy and I no longer live together we don't cook as often as we should. Kind of sad, yet today we did a skype cooking date and it was a lot of fun! We decided to honor National Curry week by making thai curry and decided to make something new as well. This recipe is from Rachel Ray but her ingredient proportions are always off cause she never measures. I like the concepts but they tend to be a bit bland and the directions not clear.

These are easy to make and would be great at a party or freeze some for later. They didn't really make it to the freezer in our house but they might make it in yours! you will need a mini-muffin tin to make them bite sized.


Ingredients:
1 10 oz pgk of frozen spinach thawed 
4 oz cream cheese (half the box) frozen and diced up.
1 13-15 oz can of artichoke hearts drained and chopped
1 1/2 cups biscuit mix (like Bisquick)
1 cup milk
3/4 cup parmigiano-reggiano cheese
1 tbls chili powder 

Directions

1. Preheat oven to 375 degrees
2. Put cream cheese in fridge and leave there until just ready to dice up (at least 20-40 min)
3. Place the thawed spinach in a towel and wring out all the moisture.
4. Place the spinach, biscuit mix, artichokes, parmigiano, and milk in a bowl and combine.
5. fold in the cream cheese pieces.
6. spray the mini muffin in with non stick spray then divide the mix equally in the muffin cups.
7. Bake for 13-17 min till golden brown.

10.04.2012

Lemon Pasta with Shrimp

Easy to make and fairly inexpensive!
I am never gonna be one of those people who can go on a low-carb or pasta free diet. It tastes too damn good to live without! Yet I recognize the need to reduce my portion sizes and fat intake, so after falling off the wagon in April of this year I decided to get back on and the results have been pretty awesome.

When making Italian dishes you need to have the core ingredients of: Garlic, Oil, Salt, and Basil and after that you can really play around. In many cases it is not an exact science and you can switch things out to meet your tastes.

I got this recipe from Rocco Dispirito and his book Now Eat This! Italian and it looked great but I had to make some revisions. First, I didn't have Brown Rice Fettuccine so I had to make do with the whole wheat pasta in my cupboard. Second it needed some more spice so I added basil to the mix. I used shrimp but you can also use Tilapia, Salmon, Halibut, or Scallops to make it a great meal.

Ingredients:
8 ounces of whole wheat linguine pasta (or whatever pasta you have around!)
2 lemons
1 cup of water
1 tbls olive oil
7 cloves garlic minced
1 tsp red pepper flakes
1/4 c fresh parsley (or 1/8 c dried parsley)
1/4 c fresh chopped basil (or 1/8 c dried basil)
14 oz fresh or frozen extra large shrimp peeled and de-veined (about 16-20 pieces of shrimp)
Salt
Pepper

Directions:
1. Peel the lemon zest (yellow part only!) from lemons and place in a small sauce pan and cover with water. Then bring to a rapid simmer on medium heat then reduce to low and cook for 5 min. Then drain but reserve 1/4 c of the zest broth.

2. Take a small sauce pan and bring 1 cup of water to a boil and add the juice of the lemons, lemon broth and the lemon peel and reduce to simmer for 5 min then turn off heat.

3. Cook the pasta according to the directions on the box then drain (be sure to add salt to the water). For linguine it took about 13 min and while that was happening I was able to continue with steps 4 and 5.

4. In a large non stick skillet, heat the oil on medium heat and add the garlic stirring occasionally until it is a golden brown. Add the pepper flakes, parsley and basil and stir for another 15 seconds.

5. Add the shrimp to the skillet and season with salt and pepper. Cook for about 2 min but make sure to NOT cook it entirely so it may take a little less time. Once you see some pink but the middle is translucent then it is time to add 1/2c of the lemon broth and reduce heat to low until it is time to add the pasta.

6. Add the cooked pasta to the skillet and bring the heat back up to medium. Toss to mix it in and the sauce begins to thicken, about 1-2 min, then serve immediately with bread or salad.


9.30.2012

Hot Apple Cider with Rum

A great drink to serve as it can sit on the stove and stay warm!
Its Apple Time! I love fall, it has to be my favorite time of year in New England because the leaves are starting to change, the air is crisper and I get to bring back my favorite fall foods. Goodbye cold summer foods and hello warm comfort foods! In particular I love anything the revolves around Apples. This cider recipe was so easy and fun to do that I made it for almost two weeks. Even if you don't finish it all in one night just throw it back in the jug and re warm it, it will taste great!

This recipe is one from Emeril Lagasse and I have added a few small changes. This drink can be made without alcohol and I add it after I pour the cider into a mug. This way you can let people control how much they want to put in.

Ingredients:
1 apple
1 orange
1 half gallon of no sugar added cider (locally made cider will be great for this!)
2 tsp whole cloves
1 tsp allspice
1/2 c light brown sugar (Not packed!)
Pinch of nutmeg (not too much!)
1 tsp cinnamon or 1 stick of cinnamon
Rum or Vodka (optional; can add later)

Directions:

  1. In a medium sauce pan empty the entire half gallon of cider into it and begin to heat on medium. 
  2. Pierce the apple with the whole cloves and place in the cider
  3. Slice the orange into thin slices and throw them in.
  4. Add all the spices and sugar.
  5. Bring to a boil then simmer for 20-30 min.
  6. Keep on a low setting while you serve and add a shot of Rum or Vodka if you like!



Stacy as of 11/17/2012: I've been making it a lot thanks to this recipe. Mmmm, cidah!




9.02.2012

Zucchini Fritters


Now usually I love the recipes from smitten kitchen and she has a way of creating great recipes in small spaces. However upon making these I found that they yielded only 8 fritters! It was way too much work to only get 8 fritters out of them. So I tried again with an increase in ingredients and it resulted in an abundance of fritters.

A few people mentioned adding feta cheese to them or other spices. You can do so if you like but I keep mine classic!


Ingredients:

3-4 Med. zucchini
2 tsp coarse salt
4 green onions diced small
2 large eggs lightly beaten
3 cloves of garlic minced
freshly ground black pepper to taste
3/4-1c flour (just enough to stick together but not so much it over powers the zucchini)
3/4 tsp baking powder

Directions:

1. Trim the ends of zucchini and then grate them with a box grater.
2. In med. bowl toss the zucchini with the salt and set aside for 10 min.
3. Take a clean dish cloth or cheese cloth and wrap the zucchini up and twist and squeeze out the water. There will be a lot so don't worry but this will prevent the fritters from being soggy!
4. Mix Zucchini with the eggs, green onions, pepper and a little more salt in a large bowl. In a separate dish stir flour and baking soda then add to the zucchini batter.
5. In a large skillet heat oil over med-high heat until it glimmers. Add small scoops of the mix to the pan and flatten with a spatula. 
6. Cook for about 3-4 min until the edges get golden brown and crispy (more time if you like crispier fritters) and flip for another 3-4 min. Adjust heat as necessary and repeat.
7. Keep warm in a 200 degree oven or eat them right off the stove (we did the latter!) and enjoy.

Leftover Mashed Potato Patties

In our house, we love potato anything and after I made homefries a few weeks ago, we decided to also make mashed potatoes. The only problem with that is you can't keep eating them without being bored. I looked up what you could do with leftovers and decided that this was my Sunday morning breakfast project.

No two patty recipes are the same and the recipe here is just a combination of a few. I like mine to taste more potato-y and less cake-y (making up words is fun!). Who says leftovers can't be great!


Ingredients
 1c shredded cheese
 1c green onions (or regular onions)
 1 egg
 1tbls flour
 2-3c mashed potatoes (min)
 salt and pepper to taste
butter
3/4 c extra flour in a bowl

*options: you can add minced garlic, cayenne, or any veggie so long as it is minced up.

Directions
1. Mix the egg, onions, cheese, flour, potatoes and salt/pepper in a medium bowl until combined.
2. Heat a skillet pan with enough butter to coat the bottom and crisp up the potatoes.
3. Scoop the potato mix and create med. sized balls and roll them in the flour until covered all over.
4. Put for balls in to the hot skillet and flaten them into patties with the back of a spatula.
5. fry on medium heat (covered) for 3-5 min until golden brown. Flip and repeat.

Depending on how much potato you have will determine how many patties you make and they freeze really well!

7.22.2012

Gai Satay (chicken satay)


One of the things I loved about my year in Thailand was the ability to walk down the street at any time of day or night and purchase something grilled on a stick was awesome! I knew that was one of the first things I was gonna miss when I came home. In Khon Kaen, I loved getting grilled chicken on a stick with a peanut satay sauce. I never knew how to make it while there because each food stall has its own special recipe. So I searched the internet for every recipe I could find and NONE of them tasted like what I had in the land of smiles. Finally I came across my 'Real Thai' book by McDermott and I made this recipe. It tastes and smells like Thailand in my kitchen!

They say you can make this with beef but honestly because of its texture I wouldn't recommend it, stick with chicken or pork. If you don't have a grill then I suggest your broiler to cook the meat.

Chicken Marinade

1 c Coconut Milk
1 1/4 tsp fish sauce
1 1/4 tsp brown sugar
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground tumeric
2 lbs chicken breast sliced 3 inches long by 1 inch thick

Directions:
1. Combine all ingredients in a medium sized bowl and mix until all combined. Add the chicken to the bowl and let it marinade for 1-2 hours at least in the fridge.

2. Soak small Bamboo skewers in water until ready. Take the chicken from the fridge and skewer the slices on, you may be able to put 2 on each skewer.

3. Grill on each side for 3-4 min until you see a nice browning. Serve immediately or at room temp.

*If using a Broiler then make sure that you put the rack on the top most shelf and line a baking sheet with greased foil. Cook the chicken for the same amount of time.

Spicy Peanut Sauce

1/2 c Coconut Milk
2 Tbls Red Curry Paste
1/2 c Chunky (or smooth) Peanut Butter
1/2 c Chicken Stock
3 tbl Palm or Brown Sugar
2 tbl fresh squeezed lime juice
1 tbl fish sauce
1/4 tsp cayenne

Directions:
1. Warm the coconut milk in a small sauce pan over medium heat until you see a gentle boil.

2. Add red curry paste and still occasionally until it dissolves in the milk. Approx: 3 min

3. Add the peanut butter, chicken stock, and sugar and cook gently until the sauce is smooth for about 5 min.

4. Remove from heat and add lime juice, fish sauce and cayenne if necessary. Let it sit till room temp until ready then just reheat slightly to make it easier to dip the chicken in. Eat and enjoy!

7.11.2012

Avocado Salad with a Lime and Sesame Vinaigrette



In the summer I am not much for doing anything that increases heat in my already hot kitchen. I scour the internet, magazines, and books looking for anything that would allow me to not turn on my stove but still provide a great meal. This recipe also allows me to indulge in my love of avocados as well.

I found this recipe from a Good Housekeeping mag that my mom usually has lying around. I changed some things around as I do because sometimes I don't have everything in my kitchen. Though it says the vinaigrette is only good for three hours in the fridge, you can keep it for as long as you need. It doesn't go bad and actually after a few days the flavors get a bit stronger.


Ingredients
For the Dressing:
1 tbls sesame seeds
1/4 c fresh lime juice
1/4 c chopped fresh cilantro leaves
2 tbls rice vinegar
1 tbls honey
Salt and pepper to taste
1/4 c olive oil
1/4 c vegetable oil

For the Salad:
4 c arugula leaves
1 c cherry or grape tomatoes cut in half
3 ripe avocados
1 large or medium red or white onion sliced thin

Directions 
For Dressing:

1. Heat a skillet on medium-low heat and toast the sesame seeds on all sides for 3-5 min or until a light golden brown.
2. In a medium bowl whisk together lime juice, cilantro leaves, sesame seeds, honey and vinegar. Add salt and pepper.
3. Take the oils and whisk them slowly in  with the rest of the ingredients. Then transfer  to an air tight container and put in fridge.

For Salad (in case you really need the directions for creating a salad.:
1. Arrange the arugula on the plate then add the tomatoes and avocado.
2. Take a little dressing on the salad and serve.

5.02.2012

Pa Jon (Korean Pancake)


One of the first dishes I fell in love with in Korea was Pa Jon. It loosely translates to a pancake however it is more of a savory than sweet pancake. I never fully mastered the technique while in Korea, so I am trying on my own now. However to make the traditional style it would be necessary have a special kind of flour. I didn't have the glutinous flour and I sincerely doubt that any of you at home do (unless its my friends from Korea in which case you guys might not want to read this recipe!). I have another recipe that I used and it uses ingredients that almost everyone has in their house already. It is from "The Korean Kitchen" book by Copland Marks.

It is eaten with a variety of dipping sauces and sides.

Ingredients

1 cup flour
1 tsp salt
1 1/2 cup cold water. You want to create a thin consistency because the pancake should be thin.
4 scallions
6-8 sun dried tomatoes chopped fine
oil for frying

Directions
1. Mix Flour, Salt, and water to create a thin batter.
2. Add scallions and sun dried tomatoes and mix GENTLY.
3. Heat oil in an 8 inch skillet on medium heat.
4. Take the batter and pour enough in the pan so that it spreads thinly out. You will have to tilt the pan in a circular motion.
5. Cook the pancake until  you can't see any moving liquid on the top. Flip CAREFULLY.
6. Cook the other side for about 4 min or until the bottom is browned.
7. Put on a plate and serve.

What it should look like when you first pour it in.

As a caution you should wait to flip until you see no moving liquid on the top otherwise it will turn out like this:
Flippin' FAIL!


4.10.2012

Poached Egg and Avocado with Mango Salsa


After a while you start to make stuff up in your kitchen. You begin to think "Hey! move over food network chefs. I can out do you!" This of course is complete crap cause I don't have the proper training. However it doesn't stop us! In our house we went through a two week period where we had an abundance of Mango Salsa and we were all going through an avocado phase. I decided to marry the two and try making something interesting. The end result was pretty awesome!


Ingredients

1/4 cup of Mango Salsa
1 avocado cut in half length wise pit removed and the center slightly scooped out and half the peel off.
1 egg
1/4 -1/2 cup of water
salt and pepper to taste
*Any other spices like paprika, oregano, basil, etc... are optional*

Directions
1. Get a small fry pan and lid to fit and spray it with non stick spray.
2. heat the pan over medium heat for a few moments.
3. Crack the egg into the pan and begin to cook it.
4. Once you see a solid white around the yolk add the water so that it covers the bottom of the pan and the egg almost floats. DO NOT COVER THE EGG! add salt, pepper and spices if using.
5. Place the lid over the pan and let the egg cook for 1-2 min or until you can't see any runny yolk in the center.
6. add mango salsa on the top put the lid back on and cook for 45 seconds.
7. Carefully pick the egg up and place it in the hollowed out avocado and ENJOY!

4.09.2012

Spicy Lime and Cilantro Dip



This was another discovery from allrecipes.com, however they chose to have a steak marinate in it. We decided that it was just awesome on its own and makes for a great dip! Upon having a game night I had to rush around and make a second batch because we ate the first one in an hour. If you are adventurous it makes a great snack to bring to parties and gatherings. We also really like having it around the house for sandwiches instead of mayo or mustard.

Ingredients

1 cup loosely packed cilantro leaves with some stems.
6 cloves of garlic peeled and ends cut off
1/2 medium red onion (a white onion will work too!) sliced
1 chili of your choice or 1 tsp of cayenne pepper
3/4 cup of corn oil
2 tbl of honey
2 tsp dried Thyme
1 tbl of lemon or lime juice

Directions

Place all ingredients in a blender and blend until liquidy. Chill for one hour and then stir and serve.

All-Bran and Panko Bread crumb Chicken Tenders


In the quest for better eating habits around the house we have been reading a lot of Hungry Girl recipes and blog posts. This one was a winner at our small super bowl get together. I love Chicken tenders as much as the next person and their fried goodness is just heavenly. Yet this recipe is seeking to take the fat away but still have the crunch. This is also a creative recipe where we didn't have everything but made it work. Modifications were made from the original and this recipe not only easy on the fat but easy on the wallet!

Ingredients

Batter
3-5 Boneless skinless chicken breasts flattened slightly and cut into strips.
1 cup reduced fat buttermilk (Which we almost NEVER have so we make our own!)
       *Make your own: Add one tbl of White Vinegar OR Lemon Juice to a
        measuring cup. Add Fat free Half and Half until it reaches the 1 cup
        measure. Let stand for 10 min and you should see curdling.*
1/2 tsp paprika

Breading
1 cup panko bread crumbs
1 cup all bran flakes blended
1- 2 tbls dry onion soup mix (Again we NEVER have this!)
     * Make your own: 1tsp garlic powder, 1 tsp onion powder, 1 1/2 tsp dried
        parsley, 1 tsp turmeric and 1 tsp pepper. Add 1 tsp of finely chopped Leeks
        or Celery.

Directions

1. Mix the Buttermilk with Paprika in a baking dish or bowl.
2. Place chicken in the mix and let it marinate for at least 1 hour. *For better results let it sit for 3-6 hours*
3. Mix the Breading ingredients in another container. Spray down two baking sheets with Non-stick spray.
4. Preheat oven to 375 degrees
5. Create an assembly line: Take one chicken strip from the marinade and shake off excess. Then place it in the breading and coat evenly. Place it on the baking sheet and repeat until all chicken is finished.
6. Spray the tops of chicken with non-stick spray and put the chicken in the oven and bake on one side for 10 min then carefully flip with Tongs and bake for another 10.
7. Turn on your broiler to High and adjust rack to the top. Place chicken tenders under the broiler for 2-3 min until it looks more crispy. Flip the chicken and repeat. Watch the the broiler carefully!


Kaji Namul- Baby Eggplant (from Korea)


I spent a year in Korea after Thailand and it was an awesome experience! One of the best things about it was the food I got to sample, and while on the road to learning the secrets of international cuisine, I found this recipe. Korean food is full of side dishes that compliment you meal, this particular dish is a great appetizer for any dinner and it takes no time to make. I think my Korean friends would be proud of me! This recipe comes from the Korean Kitchen book by Marks.

Ingredients

1 lb baby eggplants
4 cups of water; lightly salted
1 tbl soy sauce
1 tsp sesame oil
1 tsp toasted sesame seeds
1 garlic clove, crushed or diced
1/8 tsp pepper
1/4 tsp sugar
2 tbl chopped chives or scallions.
1 tbl chopped Cilantro

Directions

1. Make cross cuts almost to the stem so that you have 8 fingers. You want them still connected to the stem.
2. Bring the 4 cups of water to a boil with salt.
3. Drop eggplants in the boiling water for about 3-5 min until tender. DO NOT OVER COOK. Drain well.
4. Cut the stem off the eggplants so that the 8 fingers separate and set aside.
5. Mix together the soy sauce, sesame oil, sesame seeds, garlic, pepper and sugar. Toss the eggplant in the mix until coated.
6. Add the scallions or chives and the cilantro and serve.

3.01.2012

Hot Chocolate Cake

So much of our inspiration for cooking these recipes has come from the fact that we were writing our MA papers. Cooking was a natural and fun way for us to de-stress while keeping up our strength. It also means we gained at least 20 lbs while doing so, and now we are trying to loose those thesis pounds.

This recipe was found from the Tasting Table and was followed to the "T" however the hot chocolate mix, was also mixed with a tsp of Chili to spice it up. Also we used dark dutch process cocoa because we like a darker taste.

On and important note you can not eat this cake cold it must be warm to hot otherwise there is no point.

Ingredients
1 3/4 cups all-purpose flour
2 cups granulated sugar
1/2 cup dark Dutch-process cocoa powder, plus more for dusting
1/4 cup spicy hot-chocolate mix
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup butter milk (if you don't have it then just use one tbl white vinegar and one cup of milk. Let stand for 10 min before adding)
2 eggs
1 1/4 tsp vanilla extract
1/2 cup extra- virgin olive oil
1 cup coffee, at room temperature
2 cups whipped cream (optional)

Directions
1. Preheat the oven to 300 degrees.
2. In a medium bowl whisk together all dry ingredients.
3. In a large bowl whisk together all liquid ingredients.
4. Slowly add the dry ingredients to the wet, a little at a time whisking between each addition
5. Take a 13x 9 inch pan and pour the batter in and spread evenly. Place in the oven for 35-40 min or until a knife or toothpick comes out clean.
6. Remove and top with whipped cream or caramel or whatever your favorite topping is.

2.29.2012

Chicken with Coriander and Almonds

This is from "The Food of India " and it was a hit in the house and so easy to make! We cut down the oil because it was too greasy and I am not a fan of greasy sauce. I always make a double batch of the sauce and serve it with ample amounts of Naan Bread.


From the book: Almonds are plentiful in northern India and are often combined with cream in savoury dishes and desserts. This dish is often served on special occasions with punjabi breads such as chapatis or naan. Aloo gobi or Indian-style cabbage are ideal accompaniments.


Ingredients
1.5kg chicken or chicken pieces (3-4 lbs) ( make sure you get an assortment with the bones in)
50 g (1/4 cup) blanched almonds
2 onions, roughly chopped
4 garlic cloves, roughly chopped
2 green chillies, roughly chopped
5 cm piece of ginger, roughly chopped (or 1/2 teaspoon ground ginger)
1 tablespoon oil or ghee 
2 Indian bay leaves (If you don't have Indian bay leaves, any will do)
1½ tablespoons ground coriander
1 tablespoon ground cumin
1/4 teaspoon chilli powder
1/4 teaspoon ground tumeric
1/4 teaspoon paprika
2 teaspoons salt
1 teaspoon ground black pepper
4 tablespoons finely chopped coriander leaves
170 ml single cream (or double cream for thicker sauce)
Water

Directions

1. Use Chicken pieces cut up as this is easier than cutting the whole chicken. 

2. Grind the almonds in a food processor or finely chop with a knife.

3. Blend the onion, garlic, chilli and ginger together in a food processor until finely chopped, but not pureed. If you don't have a food processor, finely chop them together with a knife.

4. Heat the oil or ghee in a karhai or casserole over medium heat, add the onion mixture and bay leaves and  stir until lightly browned. Add the chicken to the pan and fry, turning constantly for 10 minutes, or until golden on all sides.

5. Add the coriander, cumin, chilli powder, turmeric, paprika, salt and pepper to the pan and stir with the chicken for 3 minutes until well absorbed into the meat.

6. Add 1/2 cup water, stirring the chicken for another 5 minutes over medium heat. The water will have reduced to a rich, thick sauce.

7. Add another 2/3 cup water and bring to the boil. Reduce the heat, cover and simmer for 20 minutes. Add three-quarters of coriander to the chicken and stir.

6. Blend the almonds with approx: 2/3 cup of the cream in a blender to form a smooth paste.
        * If you don't have a blender, just mix the cream with the ground nuts.

8. Add to the chicken, stir well and cook until heated through. Stir in the remaining cream before serving, to create a creamy, even sauce. Sprinkle with the remaining coriander (Cilantro).

Crab Rangoon's


Crab Rangoons are a favorite in this house, and for a while we were buying the frozen versions of them or getting them in restaurants only. With the season of Lent in full swing, Stacy began craving crab meat and other seafood, unfortunately this has also been paired with our efforts to loose weight. Therefore the original recipe and its frozen counterpart were out of the question. Fortunately we found a different recipe from the site, Hungry-Girl. However it could not be worthy of this blog if we didn't at least make some alterations.

Non-Fat Greek yogurt has changed our lives. All thanks to an earlier recipe where Davie switched it from sour cream.

As per the directions we used the Laughing Cow light cheese however any light spreadable cheese of the same amount.

Ingredients
1/4 cup Non-Fat Greek Yogurt (At room temperature)
2 (21g) wedges of Laughing Cow Light Swiss Cheese. (At room temperature)
4 oz of crab meat flaked or chopped
1 tsp of soy sauce lite
1/2 tsp of chopped garlic
1/8 tsp nutmeg
16 won ton wrappers

Directions

Preheat the oven to 375 degrees

1. Mix the Yogurt, Cheese, Crab Meat, Soy Sauce, Garlic, and Nutmeg in a bowl until all combined.
2. Take a baking sheet and line it with aluminum foil then spray it down with non-stick spray.
3. Place a won ton wrapper in a diamond shape and place 1/2 tablespoon of the Crab filling in the center. Wet two edges of the top corner then take the bottom corner and fold it to the top. Press the edges until you get a secure seal with no filling falling out and it is the shape of a triangle. Place in the pan.
4. Spray the top of the won tons with non stick spray.
5. Place in the oven for 6-7 min. Then flip them over and cook for another 6-7 min until golden brown.
6. Enjoy with your favorite sauce.


2.28.2012

Potato Masala


This is from "The Food of India." We made this the same night Stacy made the salmon curry.

From the book: This filling is traditionally rolled in dosas to make masala dosa, which is served for breakfast or as a snack in southern India. However, it also makes an excellent spicy potato side dish.

Ingredients
2 tablespoons oil
1 teaspoon black mustard seeds
10 curry leaves
1/4 teaspoon ground tumeric
1 cm piece of ginger, grated
2 green chillies, finely chopped
2 oinions, chopped
500 g waxy potatoes, cut into 2 cm cubes
1 tablespoon tamarind puree*

Directions

Heat the oil in a heavy-based frying pann, add the mustard seeds, cover and when they start to pop add the curry leaves, turmeric, ginger, chili and onion and cook, uncovered, until the onion is soft.

Add the potato cubes and 250 ml water to the pan, bring to the boil, cover and cook until the potato is tender and almost breaking up. If there is any liquid left in the pan, simmer, uncovered, until it evaporates. If the potato isn't cooked and there is no liquid left, add a little more and continue to cook. Add the tamarind and season with salt, to taste.


*Tamarind Puree:

150 g tamarind block, broken into small pieces

Makes 300 ml

Put the tamarind in a bowl, pour in 250 ml very hot water and soak for 3 hours or until the tamarind is soft. (If you are in a hurry, simmer the tamarind in the water for 15 minutes. Although this is efficient, it doesn't give as good as result.) Mash the tamarind thoroughly with a fork.

Put the mixture through a sieve and extract as much of the pulp as possible by pushing it against the sieve with the back of a spoon. Put the tamarind in the sieve back in the bowl with another 100 ml hot water and mash again. Strain again. Discard the fibres left in the sieve. The puree can be frozen in 1 tablespoon portions and defrosted as needed.


Salmon Curry

I got this recipe from Kris' "The Food of India" book. We ate it with roti and potato masala-(link soon).
Salmon curry with potato masala and roti

From the book: There are several stages to the making of this Goan-style dish and it takes a little time to prepare the spices and the sauce. The end result is a dry type of curry with a fairly thick sauce that works well with the rich flesh of the salmon cutlets.

Kris' plate.

Ingredients

Spice mix
6 dried chillies
1 tablespoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon mustard seeds
¼ teaspoon garam masala*
½ teaspoon ground turmeric

3 tablespoons oil
1 onion, finely sliced
1 ripe tomato, chopped
My plate.
2 onions, finely chopped
6 garlic cloves, chopped
6 green chillies, chopped
5 cm piece of ginger, grated
100 ml tamarind purée**
3 tablespoons coconut milk powder or coconut cream***
1 kg salmon cutlets

Serves 6.

Directions

Prepare the spice mix by grinding the chillies, cumin, coriander and mustard seeds to a fine powder using a spice grinder or pestile and mortar, then mixing with the garam masala and turmeric.

Heat the oil over low heat in a heavy-based frying pan large enough to hold the pieces of fish in a single layer. Add the sliced onion and fry until golden. Add the tomato, chopped onion, garlic, green chilli and ginger and fry, stirring occasionally, for 20 minutes, or until the oil separates from the sauce.

Add the spice mix and the tamarind to the pan and bring to the boil. Add the coconut milk powder or coconut cream and stir until well mixed. Season with salt, to taste. Add the fish and bring slowly to the poil. The sauce is not very liquid but it needs to be made very hot in order to cook the fish. Simmer for 5 minutes, then turn the pieces of fish over and simmer for another 5 minutes, or until the fish is cooked through and the sauce is thick.
~

*Garam masala: Garam masala means "warming spice mix." It can be a mixture of whole or ground spices. Recipes are numerous but they are all aromatic, rather than "hot" mixes.

8 cardamom pods
2 Indian bay leaves (cassia leaves)
1 teaspoon black peppercorns
2 teaspoons cumin seeds
2 teaspoons coriander seeds
5 cm piece of cinnamon stick
1 teaspoon cloves

Makes 1 tablespoon.

Remove the seeds from the cardamom pods. Break the bay leaves into small pieces. Put them in a spice grinder or pestle and mortar with the remaining spices and grind into a fine powder. Store in a small airtight container until needed.

**Tamarind Puree:

150 g tamarind block, broken into small pieces

Makes 300 ml

Put the tamarind in a bowl, pour in 250 ml very hot water and soak for 3 hours or until the tamarind is soft. (If you are in a hurry, simmer the tamarind in the water for 15 minutes. Although this is efficient, it doesn't give as good as result.) Mash the tamarind thoroughly with a fork.

Put the mixture through a sieve and extract as much of the pulp as possible by pushing it against the sieve with the back of a spoon. Put the tamarind in the sieve back in the bowl with another 100 ml hot water and mash again. Strain again. Discard the fibres left in the sieve. The puree can be frozen in 1 tablespoon portions and defrosted as needed.

***Coconut milk and cream: Coconut milk is not the liquid which is found from inside the coconut, which is the juice of water, but is made by soaking the grated coconut flesh in water and then squeezing it. The first soaking and squeezing gives a thicker milk, sometimes called cream.

1 quantity grated coconut

Makes 125 ml coconut cream and 250 ml coconut milk

Mix the grated coconut with 125 ml hot water and leave to steep for 5 minutes. Pour the mixture through a sieve that is lined with muslin, then gather the muslin into a ball to squeeze out any extra liquid. This will make a thick coconut milk.

Repeat the process with another 250 ml water to make thinner coconut milk.


Spiced Apricot Bars

So in the spirit of dieting and eating healthier, Kris and I found this low-fat treat in her Better Homes and Gardens Cookbook. I can't link this recipe online because BH&G doesn't have it on their site. So yay for me posting this here!

Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cardamom or 1/2 teaspoon ground nutmeg
1 slightly beaten egg
1/2 cup packed brown sugar
1/2 cup apricot nectar or orange juice
1/4 cup unsweetened applesauce
2 tablespoons cooking oil
1/2 cup finely snipped dried appricots
1 recipe Apricot Icing (featured below)

Directions

  1. In a medium bowl, stir flour, baking powder, baking soda, and cardamom; set aside. In another bowl, stir egg, brown sugar, apricot nectar (or orange juice), applesauce, and oil until combined. Add egg mixture to flour mixture, stirring just until combined. Stir in apricots.
  2. Spread batter in an ungreased 11x7x1-1½-inch baking pan. Bake in 350 degree oven for 20-25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack for 2 hours. Drizzle with Apricot Icing. Cut into bars.
Apricot Icing
In a small bowl, stir together ½ cup sifted powdered sugar and enough apricot nectar or orange juice (2 to 3 teaspoons) to make icing of drizzling consistency.

Nutrition facts per bar:
67 calories
1 g total fat (0 g sat. fat)
9 mg cholestrol
26 mg sodium
13 g carbohydrates
0 g fiber
1 g protein

6% vitamin A
1% calcium
3% iron
Exchanges: 1 Other Carbo.


Peanut Butter Cookies with Hershey's Kisses


What? Don't look at me like that. They look good, don't they? This was a collaborative effort by all three of us, as Davie wanted me to make them, and then contributed with how to execute them into the shapes, and Kris contributed her good wisdom to sugaring the cookies. It's a slight spin-off of this.

Please, stop giving me that look.

Ingredients
1/2 cup butter
1/2 cup peanut butter (creamy)
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 1/4 cup flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
Cinnamon sugar (can be mix of ground cinnamon and sugar)

Directions
  1. Preheat oven to 375 degrees. 
  2. Mix together first 5 ingredients; then add flour, baking powder, baking soda, and salt. Mix until you form a sticky dough. 
  3. Roll into small balls and roll in cinnamon sugar. Place onto a greased cookie sheet.
  4. Use your finger to make a small indent in the top of the ball, so as to create a place for the Hershey's Kiss to rest later.
  5. Bake 8-10 minutes or until just golden brown. 
  6. Then place Hershey kiss (with wrapping removed) in center of each cookie, while they are still hot.
Makes approximately 48 cookies.



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