Ingredients:
2 lbs small red potatoes, scrubbed and quartered
1/3 C butter
2 T fresh garlic, minced
2 T parsley
1 T rosemary
1 tsp thyme
1 tsp seasoned salt
1 tsp paprika
Instructions:
- Preheat oven to 425*
- Combine the ingredients in a small bowl. Mix well.
- Place the potatoes in an 8" square baking dish.
- Pour mixed ingredients over the potatoes and stir well.
- Bake for about 25 minutes, until potatoes are soft.
Sunday, August 28, 2011
HEARTY CHICKEN PIE
Ingredients:
1 can 10 1/2 oz. chicken broth
1 1/3 C water
1 C medium carrots, thinly sliced
1 1/2 C red potatoes, scrubbed and diced
2 T olive oil
2 C mushrooms, quartered
1/4 C onion, chopped coarsley
1 C frozen peas and corn
1/3 C flour
1 package refrigerated pie crust (2 crusts, one for the bottom and top each)
2 1/2 C cooked chicken, chopped or diced.
Instructions:
- Combine chicken broth and 1 cup water, carrots and potatoes in a medium saucepan. Bring to a boil. Reduce heat and simmer until tender, around 10 minutes.
- Preheat oven to 425*. Heat oil in a large skillet. Add mushrooms and onion. Cook, stirring once in a while, until the veggies are softened.
- Stir in the broth mixture, peas and corn. Bring to a boil again.
- Meanwhile, whisk the remaining water and flour until smooth. Fold flour mixture into veggie mixture. Bring to a boil again, until thickened. Remove from heat.
- Unroll the pie crust onto a floured round casserole dish.
- Stir the chicken into the veggie mix and pour into the casserole dish.
- Place the other pie crust over the filling. Trim and edge.
- Back until filling is bubbling and crust is browned, about 20 minutes.
1 can 10 1/2 oz. chicken broth
1 1/3 C water
1 C medium carrots, thinly sliced
1 1/2 C red potatoes, scrubbed and diced
2 T olive oil
2 C mushrooms, quartered
1/4 C onion, chopped coarsley
1 C frozen peas and corn
1/3 C flour
1 package refrigerated pie crust (2 crusts, one for the bottom and top each)
2 1/2 C cooked chicken, chopped or diced.
Instructions:
- Combine chicken broth and 1 cup water, carrots and potatoes in a medium saucepan. Bring to a boil. Reduce heat and simmer until tender, around 10 minutes.
- Preheat oven to 425*. Heat oil in a large skillet. Add mushrooms and onion. Cook, stirring once in a while, until the veggies are softened.
- Stir in the broth mixture, peas and corn. Bring to a boil again.
- Meanwhile, whisk the remaining water and flour until smooth. Fold flour mixture into veggie mixture. Bring to a boil again, until thickened. Remove from heat.
- Unroll the pie crust onto a floured round casserole dish.
- Stir the chicken into the veggie mix and pour into the casserole dish.
- Place the other pie crust over the filling. Trim and edge.
- Back until filling is bubbling and crust is browned, about 20 minutes.
CHEDDAR APPLE QUESADILLA - August 18
Ingredients:
1 granny smith apple, cored and thinly sliced.
4 small tortillas
1 C shredded monterey jack cheese
butter
Instructions:
- Preheat a skillet over medium heat.
- Spread a tiny bit of butter on one side of each tortilla. Place a tortilla on the skillet. Place 1/2 apples and 1/2 cheese on top. Top with another tortilla.
- Let the cheese melt long enough to so the apples start to stick to it. Turn the tortilla in a very swift movement. Don't hesitate or the loose apples will fall out and you'll have a mess.
- Warm the quesadills until all the cheese is melted. Remove to a plate and cut up like a pizza.
- Repeat with the other tortilla.
1 granny smith apple, cored and thinly sliced.
4 small tortillas
1 C shredded monterey jack cheese
butter
Instructions:
- Preheat a skillet over medium heat.
- Spread a tiny bit of butter on one side of each tortilla. Place a tortilla on the skillet. Place 1/2 apples and 1/2 cheese on top. Top with another tortilla.
- Let the cheese melt long enough to so the apples start to stick to it. Turn the tortilla in a very swift movement. Don't hesitate or the loose apples will fall out and you'll have a mess.
- Warm the quesadills until all the cheese is melted. Remove to a plate and cut up like a pizza.
- Repeat with the other tortilla.
Thursday, August 18, 2011
RASPBERRY LEMON MUFFINS - August 17
Ingredients:
paper muffin liners
2 C flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
2 large eggs
1 C whole milk, don't use skim or lowfat, and especially not soy
2/3 C canola or corn oil
1 1/3 C firmly packed light brown sugar
2 tsp grated lemon zest
2 Tbl fresh lemon juice
1 tsp vanilla
1/4 tsp almond extract
1 C fresh or frozen raspberries
Instructions:
- Preheat the oven to 350*
- Stir together the flour, baking powder, cinnamon and salt. Set aside.
- Whisk together, by hand, the eggs and milk until blended.
- Add the oil, brown sugar, lemon zest, lemon juice, vanilla and extract. Whisk just until blended.
- Add the dry ingredients and stir with a rubber spatula just until moistened. Do not overmix.
- Fold in the raspberries gently.
- Spoon the batter into 12 muffin cups leaving about 1/4" empty near the rim.
- Bake until toothpick comes out clean, about 25 minutes, unless you are using frozen raspberries. If so, add 5-10 more minutes.
- Let these muffins cool for about 15 minutes before serving, the raspberry filling is very hot.
These keep well in the refrigerator for a few days.
paper muffin liners
2 C flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
2 large eggs
1 C whole milk, don't use skim or lowfat, and especially not soy
2/3 C canola or corn oil
1 1/3 C firmly packed light brown sugar
2 tsp grated lemon zest
2 Tbl fresh lemon juice
1 tsp vanilla
1/4 tsp almond extract
1 C fresh or frozen raspberries
Instructions:
- Preheat the oven to 350*
- Stir together the flour, baking powder, cinnamon and salt. Set aside.
- Whisk together, by hand, the eggs and milk until blended.
- Add the oil, brown sugar, lemon zest, lemon juice, vanilla and extract. Whisk just until blended.
- Add the dry ingredients and stir with a rubber spatula just until moistened. Do not overmix.
- Fold in the raspberries gently.
- Spoon the batter into 12 muffin cups leaving about 1/4" empty near the rim.
- Bake until toothpick comes out clean, about 25 minutes, unless you are using frozen raspberries. If so, add 5-10 more minutes.
- Let these muffins cool for about 15 minutes before serving, the raspberry filling is very hot.
These keep well in the refrigerator for a few days.
BAKED EGGS WITH TOMATOES AND CREAM - August 16
You will need some small dishes, like ramekins for this recipe. If you have the jumbo sized muffin pans, that works too.
Ingredients:
2 Tbl unsalted butter, plus some for coating the dishes
2 tomatoes, chopped
1/2 C chopped fresh basil
1/4 C chopped fresh parsley
1 tsp salt
touch of pepper
4 large eggs
4 tsp heavy whipping cream
4 tsp parmesan cheese
Instructions:
- Put the oven rack in the middle of the oven and preheat to 350*
- Coat the ramekins with a generous amount of butter
- Stir together tomatoes, basil, parsley, 1/2 tsp salt, and dash of pepper. Divide evenly among the ramekins.
- Cut the butter into small pieces and sprinkle evenly into the ramekins over the tomatoe mixture.
- Break an egg into each ramekin, sprinkline the remaining salt and pepper on top.
- Drizzle each egg with 1 tsp of the cream.
- Arrange the ramekins on a baking sheet lined with aluminum foil.
- Bake until egg whites are opaque and the yolks have firm edges and are soft in the middle, probably around 15 minutes.
- Remove from oven and sprinkle with parmesan cheese and serve warm.
Ingredients:
2 Tbl unsalted butter, plus some for coating the dishes
2 tomatoes, chopped
1/2 C chopped fresh basil
1/4 C chopped fresh parsley
1 tsp salt
touch of pepper
4 large eggs
4 tsp heavy whipping cream
4 tsp parmesan cheese
Instructions:
- Put the oven rack in the middle of the oven and preheat to 350*
- Coat the ramekins with a generous amount of butter
- Stir together tomatoes, basil, parsley, 1/2 tsp salt, and dash of pepper. Divide evenly among the ramekins.
- Cut the butter into small pieces and sprinkle evenly into the ramekins over the tomatoe mixture.
- Break an egg into each ramekin, sprinkline the remaining salt and pepper on top.
- Drizzle each egg with 1 tsp of the cream.
- Arrange the ramekins on a baking sheet lined with aluminum foil.
- Bake until egg whites are opaque and the yolks have firm edges and are soft in the middle, probably around 15 minutes.
- Remove from oven and sprinkle with parmesan cheese and serve warm.
ROSEMARY CHILE SALT - August 15
This is great on eggs in the morning for a nice kick. I also use it on chicken or steak.
Ingredients:
2 tsp dried rosemary leaves
2 Tbl salt
1 tsp chile powder
Instructions:
Crush the ingredients together. I use a mortar and pestle. Top the eggs or chicken with it. If you are marinating steak you may have to double the recipe. I work it into the steak with a fork and let it sit for a few hours.
You can make lots of this ahead of time and keep it in your pantry.
Ingredients:
2 tsp dried rosemary leaves
2 Tbl salt
1 tsp chile powder
Instructions:
Crush the ingredients together. I use a mortar and pestle. Top the eggs or chicken with it. If you are marinating steak you may have to double the recipe. I work it into the steak with a fork and let it sit for a few hours.
You can make lots of this ahead of time and keep it in your pantry.
Sunday, August 14, 2011
NEW MEXICAN GREEN CHILE APPLE PIE - August 14 (For your birthday Dorothy!)
Ingredients:
Apple Mix
4 large granny smith green apples, peeled, cored, cut into nice even slices
1 C sugar
3 Tbl flour
3 tsp cinnamon
3/4 tsp nutmeg
1/2 C roasted green chile, mild to medium
1 Tbl lemon juice
2 Tbl butter, melted
- Preheat oven to 425*
- In a large bowl mix all the ingredients, except butter, until the apples are well coated and set aside.
- Prepare your own pie crust or buy a store bought 'to be baked' pie crust dough.
- Spray a pie pan with non stick cooking spray, and place uncooked pie dough crust on bottom of pie pan.
- Spoon apple mixture into the pan, forming a mound in the center. Place top crust over the pan, pressing the edges. Cut a few small air vents in the top crust.
- Brush with melted butter and sprinkle with some cinnamon.
- Bake for 15 minutes, then drop the oven to 400* and bake an additional hour.
- B
Apple Mix
4 large granny smith green apples, peeled, cored, cut into nice even slices
1 C sugar
3 Tbl flour
3 tsp cinnamon
3/4 tsp nutmeg
1/2 C roasted green chile, mild to medium
1 Tbl lemon juice
2 Tbl butter, melted
- Preheat oven to 425*
- In a large bowl mix all the ingredients, except butter, until the apples are well coated and set aside.
- Prepare your own pie crust or buy a store bought 'to be baked' pie crust dough.
- Spray a pie pan with non stick cooking spray, and place uncooked pie dough crust on bottom of pie pan.
- Spoon apple mixture into the pan, forming a mound in the center. Place top crust over the pan, pressing the edges. Cut a few small air vents in the top crust.
- Brush with melted butter and sprinkle with some cinnamon.
- Bake for 15 minutes, then drop the oven to 400* and bake an additional hour.
- B
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