Feeds:
Posts
Comments

Archive for April, 2009

Mixed Berry Sherbert

20090427_00671Another one from cupcakemuffin. This is so quick and so easy and so spring fresh tasting-you have to give it a try. I have to de-seed the berries so this takes me alot longer-and I still make it. For those of you who aren’t bothered by the tiny, hard seeds, this is super quick. 3 ingredients.

Mixed Berry Sherbert

12 oz. sack of frozen berries. I used mixed but any kind you like.

1/2 cup cream-or more, to taste

1/3 cup sugar-or more, to taste

Dump all three in a blender. Blend. Done. Eat right now or put in freezer container and freeze until desired consistency. Super-yum.

Read Full Post »

Shrimp Tostadas

20090427_00621This recipe comes from Don’tforgetdelicious. Very complex flavors with not alot of work. Don’t be put off by the long list of ingredients, most are spices. This makes around 6-8 tostadas, depending on how high you pile your shrimp. If you can afford to, buy your shrimp already peeled and de-veined-it sure saves some time.

Shrimp Tostadas

1+1/2 lbs. of shrimp, peeled and de-veined

1 tsp. EACH cumin, garlic powder, ground black pepper, kosher salt, chili powder and brown sugar.

1/4 tsp. dried oregano

2 garlic cloves, minced

2 Tbsp. olive oil

1 onion, chopped

1 poblano pepper, chopped (Google to see their picture if in doubt)

1 red bell pepper, chopped

6-8 corn tortillas

cilantro, salsa, guacamole and sour cream 

Line 2 cookie sheets with foil and spray with veg. oil both sides of tortillas. Bake in a 450 degree oven for 10 minutes. Take out and cool.

Mix together all the spices. In a plastic bag pour in the oil, dump in the cleaned shrimp, garlic, and 1 Tbsp. of the spice mix. Massage to distribute.

In a frying pan over med-hi heat, fry the onion for a few minutes, then add the poblano and bell peppers. Cook til tender but not mushy, adding the rest of the spices to flavor them.  Slide them off into a bowl, then add the shrimp to the hot pan and cook just until opaque-please don’t over cook the shrimp-they get tough.

Assembly time. I put some guacamole on the bottom for glue. Shrimp next, sprinkled on the vegies and dolloped some sour cream on top. Cilantro, hot sauce, whatever. Dig in. These are SO GOOD.

 

Read Full Post »

Green and Blue Tart

Kale is a superfood and I am always looking for new recipes for it. Add blue cheese and put it in puff pastry–you got my vote. Thanks Kat from A Good Appetite.

dscf0670

 

Green and Blue Tart

1 sheet puff pastry, partially thawed

1 cup cooked kale (mine had some cooked onion in it)

1/4 cup blue cheese or gorgonzola crumbled

salt and pepper

pinch of nutmeg

2 Tbsp. grated parmesan chees

2 eggs, beaten together, remove 1 Tbsp. for glazing pastry edge

Heat oven to 425. Roll out pastry sheet a little, mostly to seal the fold lines, which tend to split. Mix everything together and pile into the center. Cut the corners to form a large circle. fold over and pleat the edges. Brush with reserved egg. Bake 20 minutes. 

I took this over to my sisters house for dinner with her family-everybody but the picky eater Chip really liked it. Looks fancy but is really quite easy, especially if the kale is leftover, like mine was. Already cooked and ready to go.

 

 

Read Full Post »

Oatmeal Cookies

dscf0660These are plain ‘ol oatmeal cookies.  No nuts, no raisens, no chocolate chips.  Feel free to add some or all of the above, as I sometimes do. Err on the side of under-baking these so they come out chewy rather than crispy…they don’t even need to brown. They are full of buttery goodness. These cookies spread alot so I chill the batter 15 minutes or so sometimes but it isn’t necessary. Original recipe from cupcakemuffin.

Oatmeal cookies

1 cup softened butter

1 cup sugar

1/2 cup brown sugar

1 egg

2 tsp. vanilla

1 +2/3 cups flour

3/4 tsp. baking soda

1/8 tsp. baking powder

1/4 tsp. salt

good dash of nutmeg

1+1/2 cups quick oats

Preheat oven to 350. Grease up some cookie sheets. You know the drill…cream butter with both sugars. Add egg and vanilla. Mix dry ingredients (except oats) and fully blend. Add oats by hand last along with any additions like nuts, chips or raisens.  Roll rounded teaspoon sized balls in your hands and flatten slightly. 12 per cookie sheet. 10 minutes.

Read Full Post »

Quick Yakisoba Noodles

With vegies and beef.  The noodles are bought from the refrigerated Chinese section (you know, next to the won ton wrappers).  Just micro for 1 minute to loosen, then toss in with stir-fry vegies-after they’re almost done.  In this case, it was a package of broccoli slaw, some garlic and ginger, a bit of soy sauce and oyster sauce, a dash of chili sauce.  The add about 1/4 cup-1/2 cup of water, cover and cook for 1-2 minutes.  The beef was left over steak that I cooked separately in a bit of Soy Vay sauce, then threw it on top. Dinner in 10 minutes.dscf0657

Read Full Post »

Hot Fudge Sauce

My friend Toni put out a request for ice cream toppings. The link to her blog (Justgrams) and that of her daughter Donnella, (Wyonella), are both on the right in blogroll. Wyonella posted a fabulous looking butterscotch sauce.  My blood sugar has been running a bit high lately, so this is a recipe with no picture. I haven’t made it in a long time so I hope it’s as good as I remember.

Hot Fudge Sauce

1/2 cup cream, room temp

3 Tbsp. unsalted butter, sliced

1/3 cup sugar

1/3 c dark brown sugar

pinch salt

1/2 cup Dutch process cocoa powder

Place cream and butter in a small heavy bottomed saucepan over medium heat. Stir just until a low boil. Add both sugars-stir until dissolved.  Stir in salt and cocoa powder. Whisk works best for that last step.

 

Read Full Post »

Peppermint Brownies

dscf0655

I couldn’t figure out what to make for Easter dessert and JoJo said to keep it simple this year-nothing fancy. My daughter Erica, currently living FAR FAR away in D.C. suggested her favorite brownies, the pretty peppermint ones. Works for me and everyone loved them. They are rich, so I cut them small, like bite-sized brownies so they can just be popped in your mouth. If you don’t care for peppermint, you could substitute any other extract of your choice. This is made using a 16 oz. can of Hershey’s syrup. In my local store, it can be found with the other ice cream toppings. If I look in the baking isle, they only have large squeeze bottles of the stuff.

Peppermint Brownies

Brownie layer:

1 stick butter, softened

1 cup sugar

4 eggs

1–16 oz. can Hershey’s syrup

1 cup flour

Cream the butter and sugar, add the eggas, syrup then the flour. Pour into a greased and floured 9×13 baking pan and bake at 350 for 25 minutes.

Peppermint layer:

1 stick butter, softened

2 cups powdered sugar

1 Tbsp. water

3 drops of red food coloring (optional)

1/2 tsp. peppermint extract (I use more like 3/4 tsp)

Beat it all up til smooth. Spread on the cooled brownies and chill in the fridge for about an hour before adding the top layer. If you try and skip that step, then when you pour and try and spread the hot chocolate top layer, the pink will show up in the chocolate layer and look muddy.

Top layer:

1 cup semi-sweet chocolate chips

6 Tbsp. butter

Melt in the micro for about 25 seconds, stir, then another 20 seconds or until all is smooth. Quickly pour and spread over pink layer but don’t work it too much or the pink layer will get swirled into the chocolate. Just get it spread to the edges as best you can, then just gently shake the pan to get it smooth and even on top. The edges of the brownies sometime look a little crispy and curled up but by the time you get both the frosting and the top layer on and chilled for a bit, they soften up. I cut them off to make pretty squares but the kids eat them happily. Also, it’s best to let these sit at room temp for about a half an hour before cutting or serving, so the top layer of chocolate doesn’t crack while slicing.

Miss you, angel, wish you were here to enjoy them. And thanks for the great suggestion.

Read Full Post »

Older Posts »