zucchini fries

Ingredients

• 2 zucchini
• 1 egg white
• 1/4 cup milk
• 1/2 cup shredded Parmesan cheese
• 1/2 cup seasoned breadcrumbs
• Vegetable cooking spray

Preparation

Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown.

black bean soup

Ingredients

• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 celery ribs, finely chopped
• 1/4 large red bell pepper, finely chopped
• 2 small chicken bouillon cubes
• 1-1 1/2 cup boiling water
• 2 (15 ounce) cans black beans, undrained
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 lemon, juice of
• 1 1/2 tablespoons cornstarch

Directions

1. In a pot, combine the first six ingredients; simmer for 10 minutes.

2. Add half a can of beans, salt and cumin; cook for 5 minutes.

3. Puree soup (I use an immersion blender which makes it easy to do it right in the pot).

4. Add the rest of the beans to the soup.

5. Combine the cornstarch with 1 1/2 tablespoons of water.

6. Add the lemon and the cornstarch to the soup; cook until thickened.

softest caramel corn

Sunday, February 7, 2010

Softest Carmel Corn

This Carmel corn is so soft and yummy!

1 C. brown sugar
1/2 C. Karo Syrup
1 Cube Butter
1 Can Sweet Condensed Milk
1 Tsp. Vanilla
20 C. Popped popcorn

Add brown sugar, karo syrup, and butter. Cook it till it comes to a rolling boil. Add 1 can sweet condensed milk. Bring to rolling boil again. Add one tsp. vanilla. Pour over popcorn and mix.
*You may need more or less popcorn depending on how much Carmel you like on your popcorn!

Emeril's Philly Cheese Steak

Ingredients

• 2 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise
• 1 white onion, thinly sliced
• 1/2 large green bell pepper, thinly sliced
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 pound rib-eye steak, very very thinly shaved or sliced
• 1/3 pound thinly sliced white American cheese, or Provolone cheese OR 4 ounces melted cheese whiz
• Ketchup, optional topping
• Italian pickled peppers, accompaniment

Directions

Preheat the oven to 200 degrees F.

Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.

Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.

rubios fish tacos

12 Cod or favorite whitefish
-fillets (1-1/2 oz ea.)
12 Tortillas, corn, as
-thick/fresh as possible
------------BEER BATTER-----------------
1 c Flour
1 c Beer
Garlic powder, pepper to
-taste

non beer recipe

Ingredients

• 2 lbs cod (fresh or frozen and thawed)
• 1 1/4 cups all-purpose flour, divided
• 1/2 cup cornstarch, divided
• 1 teaspoon baking powder
• 16 ounces club soda
• 1 teaspoon salt (plus seasoning of your choice..Old Bay, Lemon Pepper etc)
• oil (for frying)

Alton Brown's recipe
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
Dash Old Bay Seasoning
1 bottle brown beer, cold
1½ pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
Cornstarch, for dredging

------------WHITE SAUCE-----------------
1/2 c Mayonaise
1/2 c Yogurt
---------------SALSA--------------------
1 Garlic clove, peeled and
-minced
6 Tomatoes, ripe, peeled,
-seeded and diced
1/2 Onion, minced
2 tb Cilantro leaves, chopped,
-stems removed
2 Jalapeno chiles, seeded and
-chopped
1 1/2 ts Salt
1/4 ts Pepper
Oil for deep frying
--------------GARNISH-------------------
1 Head cabbage, green,
-shredded
1 Lime, cut into wedges

Instructions

1. Mix flour with favorite spices such as garlic powder, red or black ground pepper. Stir the flour mixture into the beer and mix until well blended. Wash fish by dipping in cold, lightly salted water or water with a little bit of lemon juice added. Be sure fish is completely dry before dipping into batter.


2. Prepare salsa; reserve.


3. Put the vegetable oil into a deep skillet and bring to 375F. Place fish in a single layer--do not let pieces touch each other. Cook fish until batter is crispy and golden brown.


4. Heat corn tortillas lightly in a skillet or Mexican comal until they are soft and hot.


5. To assemble, on each tortilla layer the fish fillet, white sauce, salsa and cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve.

banana spice cake

Banana Spice Cake (Kissell style)

2 1/4 c Flour

1 2/3 c sugar

1 1/4 tsp baking powder

1 tsp salt

1 1/4 tsp baking soda

1 1/2 tsp cinnamon

3/4 tsp nutmeg

3/4 tsp cloves

2/3 c shortning

2/3 c buttermilk (I usually just use milk with lemon juice)

1 1/4 c mashed bananas (about 3 med)

2 eggs

1/2 c choc chips (optional)

Heat oven to 350

Grease and flour 2 9x1 1/2 inch round cake pans

Sift flour, sugar, baking powder, salt, soda, cinnamon, nutmeg and cloves together.

Add shortning, buttermilk and bananas. Mix for 2 min.

Add eggs, beat 1 min.

Pour into pans and bake for 30 min

Mom usually frosted with chocolate buttercream frosting and it was delicious!

chocolate marshmallow cake

Chocolate Marshmallow Cake from Dana of MADE…

Looking back, it would seem that I simply loved this cake because there were mounds marshmallows on top. Every kid likes a mallow, right? But now as an adult I realize, that’s exactly why I love it. Life really is that simple. Chocolate, marshmallows, cake. YUM. The cake itself is moist, uber chocolatey. and delicious. Then pair that with slightly melted marshmallows? Down right dreamy.

One of my mom’s tried and true recipes, I make this cake for any family celebration. It never disappoints. Just looking at it is delicious. In fact, my blog MADE is a site for sewing and crafts but I once posted a picture of my daughter’s birthday and readers started to ask, “What is that cake?”

Well, I’m happy you asked. Here’s the recipe! Guarantee… You’ll be making this Chocolate Marshmallow Cake for years to come!

Ingredients:
1 cup boiling water
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk (or use 1 cup milk mixed with 1 tablespoon vinegar)
1/2 cup oil
1 teaspoon vanilla
Chocolate Satin Frosting (see recipe below)

1. Heat the oven to 350ºF and grease a 13×9 inch pan.
2. Bring some water to boil and keep it simmering while you make the batter.
3. In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla and beat with an electric mixer for 30 seconds.
4. Add the 1 cup boiling water and carefully stir until the water is mixed in; beat for 1 1/2 minutes.
5. Pour the batter into the 13×9 inch pan (batter will be thin).
6. Bake at 350ºF for 35-38 minutes or just until the top springs back when lightly touched.
7. Make the frosting while the cake is baking. When the cake is done, pour the warm frosting over the hot cake.

Chocolate Satin Frosting:
1/2 cup butter
6 tablespoon buttermilk (or use 6 Tbl milk mixed with 1 tsp vinegar)
4 tablespoon cocoa powder
1 (16 ounce) box powdered sugar
1 teaspoon vanilla
2 cups marshmallows (optional)

1. In a medium saucepan, combine the butter, buttermilk and cocoa. Cook, stirring constantly, just until it comes to a boil; remove the pan from the heat.
2. Add the powdered sugar and vanilla, and beat with a wooden spoon or electric mixer until the frosting is nearly smooth (stir every few minutes while the cake finished baking).
3. Add the marshmallows, then pour the warm frosting over the hot cake, gently spreading until it covers the cake evenly. Cool to room temperature before serving.

Strawberry cake filling

Strawberry Filling

• 2 cups hulled strawberries
• 1/2 cup sugar
• 1 tablespoon unflavored gelatin
• 2 tablespoons cold water
• 3 tablespoons boiling water
• 1/2 cup whipping cream

Crush strawberries; add sugar and let stand.

Soften gelatin in cold water; add boiling water and stir until gelatin is dissolved.

Stir gelatin into strawberries and allow to cool. Whip cream until stiff. When mixture is the consistency of heavy syrup, fold whipped cream into mixture. Allow to set.

Fills two 8" layers.

Hidden Veggie Meatballs

1 lb lean ground beef
1/2 c bread crumbs, Italian style
1/2 c shredded carrots, grated
1 zucchini, med, fresh
1 egg, extra large, raw
26 oz pasta sauce
8 oz spaghetti, cooked

Combine ground beef, bread crumbs, carrot, zucchini and egg in medium bowl. shape into 12 meatballs.
Bring pasta sauce to a boil in a 3 uart saucepan over medium high heat. Gently stir in uncooked meatballs
Reduce heat to low and simmer, covered stirring occasionally, 20 minutes or until meatballs are done. Serve over spaghetti.

Fish Tacos with Bell Pepper Slaw

1/2 c light sour cream
1/4 c lime juice
1/4 c cilantro, fresh
2 bell peppers, red, medium
2 Chicken flavor Bouillon Cubes
1 1/4 lbs cod, raw
1 T olive oil
8 taco shells, soft

Bell Pepper Slaw: Combine sour cream, 2 T lime juice and 2 T cilantro in a small bowl. Toss red peppers with 2 T of sour cream mixture, set aside.


Tacos: Mash bouillon with remaining 2 T lime juice in a small glass bowl or measuring cup. Microwave at High for 20 seconds or until bouillon is softened. Stir until smooth. Add remaining 2 T cilantro and toss with cod strips to coat well. Heat olive oil in a large skillet over medium-high heat and cook cod about 5 minutes or until fish flakes, stirring frequently. Serve immediately in tortillas and top with bell pepper slaw. Drizzle with remaining sour cream mixture.

Homemade Tortillas and Green Chili

Homemade Tortillas

3 C flour
1 heaping Tbsp. Baking powder
1 tsp salt
3 Tbsp. shortening
1 1/8 C hot water

Mix dry ing. Blend in shortening by hand until mixture resembles coarse crumbs. Add hot water, mixing by hand. If mixture is sticky add as little flour as possible and keep kneading. The texture will be smooth and satiny in about 5 minutes. Separate dough into 12 balls. Cover with a towel and allow to rest for 10 minutes.

Meanwhile, heat griddle on med-hi for several minutes, until temperature is constant. Roll out tortillas being careful not to turn the tortillas over- it will stick. Cook on griddle over med-hi heat. Too low a temperature and the tortillas will be like crackers. After cooled store in an airtight container.

These tortillas are not good for rolling, but more for just eating and dipping.

*This same dough is used to make sopapillas. Just roll the dough out and poke a hole in the middle and then fry in canola oil. Fry on Med-hi, to test the oil to make sure it is hot enough, drop a small piece of dough in it. If it sizzles it is ready.


Green Chili – eat with the homemade tortillas

2 lbs pork or chicken
4 Tbsp. oil
5 Tbsp. flour
2 cloves garlic, pressed
1 onion, diced
2 C water
2 cans diced green chilis
1 14 oz can diced tomatoes, lightly drained
½ tsp chili powder
Pinch of Mexican oregano
Salt to taste

Cook meat in crockpot for 3-4 hrs on LOW. Cool and shred.

In a large pot heat the oil and add the flour. Stir constantly until the flour starts to brown (until the color of peanut butter). Add the pork and stir for a minute. Add the water, the chilies, and the diced tomatoeos. In a separate pan sauté the onions and garlic and add the pork mixture. Spice to taste and cook over low heat for about 15 min.

Easy Spinach Alfredo Pizza

Easy Spinach Alfredo Pizza – recipe from Pillsbury

Pizza dough
Alfredo sauce, I use store bought
Frozen spinach 8 oz box use ¾ of box. Thaw and squeeze out liquid
Red onion
Red pepper ½ C
Fresh broccoli
Ham, diced
Mozzarella cheese
Crushed red pepper
Parmesan cheese

Spread alfredo sauce on dough. Lightly sprinkle with crushed red pepper. Top with spinach, onion, broccoli, mozzarella, ham and red pepper in this order. Bake at 425 degrees for 15-17 min. Top with parmesan cheese

Miriam's Tortilla soup

Tortillas Soup – my go-to recipe if my fridge is bare

Small Onion
Garlic
1 can diced tomatoes
1 can black beans, drained
1 can chili beans, un-drained
14 oz chicken broth

Saute onion and garlic, add remaining ingredients and bring to a boil. Simmer 15-20 minutes. Serve with cheese and tortillas chips.

Miriam's Super Easy Enchaladas

Super Easy Enchiladas - recipe from my Mom, my favorite enchilada recipe

1 or 2 Chicken breasts cooked and shredded
1 can cream of mushroom or chicken soup
1 can (10 oz) red enchilada sauce (I use Old El Paso – Mild)
1 can (10 oz) tomato soup
1 sm can diced green chilies
Olives (optional)
Cheese
Flour tortillas

Cook chicken. I put the frozen chicken breasts in the crockpot for 2-3hrs on LOW. Shred after it cools. Set aside 1/3 of Enchilada sauce and mix the rest with the crm of mushroom, tomato soup, and green chilies. Add shredded chicken. Spoon mixture into tortillas adding a little cheese in each one. Place in a 9 X 13 dish when finished pour remaining enchilada sauce over the enchiladas and sprinkle with cheese. Bake for 30 min. at 350 degrees.

Miriam's Easy Skillet Italian Chicken

Easy Skillet Italian Chicken – Ryan and the girls favorite meal

2 Tbsp. oil
1 or 2 Chicken breasts cut into bite size pieces
1 sm onion, chopped
1-2 cloves garlic
1 (14 ½ oz) can chicken broth or 2 chicken bouillon cubes and 16 oz water
1 (14 ½ oz) can Italian diced tomatoes
2 C water
1 (16 oz) box shell noodles

In a large skillet, heat oil over med-hi heat. Brown chicken. Add onion and garlic; sauté until tender. Stir in chicken broth, tomatoes, and water. Bring to a boil. Add pasta (make sure the water just barely covers all of the pasta – add more water if you need to). Reduce heat to med- low , cover and simmer for 10 min. or until pasta is tender. Stir occasionally.

garden minestrone

Ingredients

• 2 teaspoons olive oil
• 1 cup chopped onion
• 2 teaspoons chopped fresh oregano
• 4 garlic cloves, minced
• 3 cups chopped yellow squash
• 3 cups chopped zucchini
• 1 cup chopped carrot
• 1 cup fresh corn kernels (about 2 ears)
• 4 cups chopped tomato, divided
• 3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
• 1/2 cup uncooked ditalini pasta (very short tube-shaped macaroni)
• 1 (15.5-ounce) can Great Northern beans, rinsed and drained
• 1 (6-ounce) package fresh baby spinach
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup (4 ounces) grated Asiago cheese
• Coarsely ground black pepper (optional)

Preparation

Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add oregano and garlic; sauté 1 minute. Stir in squash, zucchini, carrot, and corn; sauté 5 minutes or until vegetables are tender. Remove from heat.

Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in remaining 1 cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes.

Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt, and 1/2 teaspoon pepper. Ladle soup into individual bowls; top with cheese. Garnish with coarsely ground black pepper, if desired.

Baked pasta with sausage tomatoes and cheese

Ingredients

• 1 (1-pound) package uncooked ziti (short tube-shaped pasta)
• 1 pound hot turkey Italian sausage links
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 (14.5-ounce) cans petite-diced tomatoes, undrained
• 1/4 cup chopped fresh basil
• Cooking spray
• 1 cup (4 ounces) shredded fresh mozzarella cheese
• 1 cup (4 ounces) grated fresh Parmesan cheese

Preparation

Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.

Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.

three bean chili

Ingredients

• 2 teaspoons olive oil
• 1 cup prechopped onion
• 1/2 cup prechopped green bell pepper
• 2 teaspoons bottled minced garlic
• 3/4 cup water
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon black pepper
• 1 (15 1/2-ounce) can garbanzo beans, rinsed and drained
• 1 (15 1/2-ounce) can red kidney beans, rinsed and drained
• 1 (15 1/2-ounce) can black beans, rinsed and drained
• 1 (14 1/2-ounce) can organic vegetable broth (such as Swanson Certified Organic)
• 1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
• 1 tablespoon yellow cornmeal
• 1/4 cup chopped fresh cilantro
• 6 tablespoons reduced-fat sour cream

Preparation

Heat olive oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Stir in 3/4 cup water and next 9 ingredients (through diced tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes. Stir in cornmeal; cook 2 minutes. Remove from heat; stir in cilantro. Serve with sour cream.

Vegetarian Chili

Ingredients

• 1 tablespoon olive oil
• 2 cups chopped onion
• 3 garlic cloves, minced
• 4 cups water, divided
• 2 tablespoons sugar
• 2 tablespoons chili powder
• 2 tablespoons Worcestershire sauce
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
• 1 (6-ounce) can tomato paste
• 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese, (optional)

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.

Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Ladle soup into bowls. Top with cheese, if desired.

BBQ chicken

BBQ Chicken

Okay, this is my favorite meal! I love this chicken and so does my husband.

1 C. ketchup
1/2 C. vinegar
1 C. sugar
6 TBSP soy suave
1 TBSP mustard
1 TBSP cornstarch (possibly more)

Brown the chicken. Combine ingredients and pour over the chicken in covered baking dish. Bake @300 for about 1 1/2 hours. Then enjoy! I would just use about three chicken breasts for the recipe above, but I like a lot of sauce.