Culinary Collage

SIMPLE SLIDERS

2012-02-15T08:27:00.000-05:00

These simple sliders are a fun way to serve burgers as snack or appetizer anytime.

Ingredients:

2 pounds ground beef (80/20 works well for these)
Steak seasoning
6 slices of your favorite cheese (I used cheddar); cut into quarters
24 soft dinner rolls (I used whole wheat)
Condiments of choice (ketchup, mustard, mayo, pickles)

Directions:

Using approximately 2 ounces per burger form your patties. Season both sides with steak seasoning and grill. Top with cheese and allow the cheese to melt. Assemble and serve.

Click here for a printable version of this recipe from Culinary Collage.

SUPER BOWL SUNDAY APPETIZERS & MY FIRST GIVEAWAY - CLOSED

2012-01-29T11:43:00.001-05:00

Here are a few of my favorite appetizers that I thought you might enjoy for your Super Bowl Sunday celebrations.

CRAB & ARTICHOKE DIP WITH CROSTINI

PORTOBELLO MUSHROOM CAP APPETIZER

HARDY MEXICAN DIP

SUSHI ROLLS WITH CRAB & BROWN RICE

CHICKEN SATAY WITH PEANUT SAUCE

Have a safe and happy Super Bowl celebration!

Terry

Now for my very first giveaway.

The winner is Lyndsey from Tiny Skillet!

Food Network Star: The Official Insider's Guide to America's hottest food show

I'm a big fan of the Food Network and especially of Bobby Flay. I love the types of foods that he prepares. They are usually grilled, spicy, full of flavor and generally quick and easy to prepare.

I've become a big fan of the Next Food Network Star and have watched as some new faces have been added to the network, so it was exciting when the folks at HarperCollins Publishers offered this Food Network Star book for me to giveaway on my site.

This book is full of great recipes, photos and behind-the-scene stories from the show.

Rules for participation:

1 - Giveaway is open to US residents only.

2 - To enter you simply need to leave a comment on this post mentioning one of your favorite appetizers no later than Super Bowl Sunday, February 5, 2012 at 6:30 pm EST (kickoff time).

3 - A winner will be selected by using Random.org a random number generator.

4 - The winner must respond within 7 days of drawing or another winner will be randomly selected at that time.

Good Luck to All!

GRILLED BEEF FAJITAS

2012-01-27T14:39:00.000-05:00

Fajitas are one of my favorite Mexican meals. They're quick and easy to prepare.

Ingredients:

1/2 cup olive oil, plus more for grilling vegetables
1/3 cup naturally brewed soy sauce
2 cloves garlic, crushed
1/4 cup lime juice
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
3 tablespoons brown sugar
1-1/2 to 2 pounds skirt steak
1 large onion, cut into strips
1 red bell pepper, cut into strips
Whole wheat tortillas
Toppings of your choice such as salsa, cheese, jalapeno, guacamole and sour cream

Directions:

In a large Ziploc bag mix olive oil, soy sauce, garlic, lime juice, cayenne, cumin and brown sugar. Add your skirt steak to marinade and refrigerate for one hour.

Preheat your barbecue grill.

After steak is marinated remove if from the refrigerator allowing it to come to room temperature before grilling. While your meat coming to room temperature slice your vegetables and wrap your tortillas in foil.

Put your steak on open grill turning after 4 - 5 minutes until medium rare. Using a grilling pan grill your veggies with a small amount of olive oil. Place tortillas on upper rack of grill to warm. Remove beef from grill and allow to rest before slicing. Thinly slice against the grain on a bias.

Serve with choice of toppings.

Click here for a printable version of this recipe from Culinary Collage.

CRAB & ARTICHOKE DIP WITH CROSTINI

2012-01-20T15:13:00.000-05:00

This is a really quick and easy appetizer that was a big hit for New Year's Eve this past year. I wanted to make something that could be prepared earlier that day and heated just before we left the house that evening. I prepared the dip and the crostini in advance and then cooked the dip prior to leaving the house. This worked out great and I didn't have to worry about trying to get ready for the evening and cooking all at the same time.

This can also be prepared in smaller dishes as shown here above. I actually made a double batch of this and kept a little for us to snack on at home for New Year's Day....yum!

Ingredients for dip:

8 oz cream cheese, room temperature
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tablespoon lemon juice
2 cups Trader Joe’s Quattro Formaggio cheese, divided
1/4 cup diced green onion, whites only
14 oz can of quartered artichoke hearts, drained
8 oz jumbo lump crab meat
1/4 teaspoon paprika
Salt and pepper to taste

Ingredients for crostini:

1 baguette sliced on a bias, white or whole wheat
1/4 cup olive oil
1/4 cup butter
2 cloves garlic, crushed
Salt and pepper to taste

Directions for dip:

Preheat oven to 425 degrees.

Beat the cream cheese, mayo, and yogurt together until smooth. Add the diced green onions, lemon juice, and 1 1/2 cup grated cheese. Add the paprika, salt and pepper. Fold in artichokes and crab.

Spread mixture evenly into a casserole dish and top with the remaining cheese. Bake for 20 minutes, until bubbly and golden brown.

Directions for crostini:

While your dip is in the oven prepare the crostini.

In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble and season with salt and pepper. Remove from the heat.

Dip each slice of bread into the garlic mixture, turning to coat each side. Broil on the middle rack of the 425 degree preheated oven for about 8 minutes, or until golden brown.

Your dip will stay warm while these are cooking or you can prepare the crostini in advance and just warm in the oven when you bake your dip.

Enjoy!

Click here for a printable version of this recipe from Culinary Collage.

SWEET & SALTY CHEWY GRANOLA BARS

2012-01-13T06:00:00.001-05:00

These granola bars are sweet, salty, chewy, crunchy and really very tasty! They satisfy many different cravings all at once. I was a little skeptical at first about how they would firm up since there is no baking required, but no need to worry....they firmed up nicely.

We're trying once again to stay away from refined sugars in our house and this recipe is a perfect fit. I can tell you that these bars have made it a lot easier.

Ingredients:

1-1/2 cups rolled oats
1 cup raw slivered almonds
1 cup raw pepitas (pumpkin seeds)
1 cup raw sunflower seeds
3 cups crisp brown rice cereal
1 cup dried cranberries
1 cup dried apricots, chopped
1 cup unsalted almond butter
1 cup honey
2 teaspoons cinnamon
1 tablespoon sea salt

Directions:

In a 350 degree oven toast the oats, almonds, pepitas and sunflower seeds one at a time until nicely browned; stirring occasionally. Toss toasted oats and nuts with cereal and dried fruit.

Using a small sauce pan over low heat add the almond butter and honey stirring just until they meld nicely together. Do not let this mixture cook to hot. Add the salt and cinnamon and stir.

Add the warm mixture to the dry ingredients and stir until all of the dry ingredients are completely coated.

Using a 9 x 13 pan lined with wax paper, press the mixture into the pan. I usually lay a piece of wax paper on the top to press down the mixture so that it doesn't stick to my hands. Cover and refrigerate for several hours until firm. Cut into bars and serve. Store extra bars in an air tight container in the refrigerator.

Click here for a printable version of this recipe from Culinary Collage.

ASIAN CHICKEN SALAD WITH SESAME GINGER DRESSING

2012-01-09T06:00:00.001-05:00

I love the fresh light flavor of this salad with the combination of ingredients. It's light and satisfying and filling at the same time.

Ingredients for salad:

1 head heart of romaine, chopped
1 cup shredded broccoli slaw mix
1 cup coarsely shredded cabbage
2 stalks celery, cut on a bias
1 carrot, cut into matchstick pieces
1/2 red bell pepper sliced into thin strips
1/2 cup of edamame, shelled
1/2 cup slivered almonds
1 small can mandarin oranges in their own juice, drained
2 small or 1 large chicken breast, poached and cubed
Chow mien noodles for topping

Ingredients for dressing:

2 cloves garlic, crushed
1 tablespoon fresh grated ginger root
1/4 cup olive oil
2 tablespoons sesame oil
3 tablespoons rice vinegar
1/4 cup naturally brewed soy sauce
1/4 cup honey
2 tablespoons water
2 tablespoons sesame seeds

Directions for salad:

Combine all ingredients except mandarin oranges, chicken and chow mien noodles and toss together. Place salad mixture on plate and top with remaining ingredients.

Direction for dressing:

Combine all ingredients except sesame seeds. Microwave for 30 seconds and mix with blender. Add sesame seeds and chill before serving.

Click here for a printable version of this recipe from Culinary Collage.

THAI PEANUT CHICKEN PASTA

2012-01-06T16:50:00.000-05:00

I was craving Thai food and more specifically wanted something made with coconut milk. This dish seemed to really hit the spot.

Ingredients:

1/2 cup natural peanut butter
1 can unsweetened coconut milk
2 tablespoons naturally brewed soy sauce
1/4 cup fresh lemon juice
1/2 cup chicken broth
3 tablespoons brown sugar
4 garlic cloves, crushed
1/4 teaspoon Asian chili paste
Salt to taste
1/4 teaspoon cayenne pepper
1 pound whole wheat spaghetti
3 tablespoons peanut oil, divided
3 boneless skinless chicken breasts (thinly cut & poached)
1 red bell pepper, chopped
4 ounces button or cremini mushrooms, sliced
1 cup broccoli florets
1 cup salted peanuts, roasted & chopped

Directions:

Combine the peanut butter, coconut milk, soy sauce, lemon juice, chicken stock, brown sugar, garlic, chili paste, salt, and cayenne in a small saucepan over low heat. Stir constantly and cook until thickened. Cover and set aside.

Poach chicken and drain excess water.

Cook spaghetti and drain. Toss with 2 tablespoons of peanut oil. Cover and set aside.

In a wok or large saute pan heat remaining peanut oil and stir fry the vegetables. Once vegetables are cooked as desired, lower heat and add chicken, pasta and sauce. Stir together so that the sauce is evenly distributed and all of the ingredients are desired temperature.

Serve with peanuts for topping.

Click here for a printable version of this recipe from Culinary Collage.

AVOCADO CORN SALAD

2012-01-03T06:00:00.014-05:00

This is more of a summer salad, however, with it being the beginning of the year everyone is trying to get back into the swing of eating healthier. In the summer I make this with fresh cut corn, but this time of year frozen will do just fine. This is a recipe that I modified slightly from Paula Deen. I hope that you enjoy.

Ingredients:

2 cups fresh corn or thawed frozen corn
2 avocados, chopped in bite size pieces
1 pint grape tomatoes, halved
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon lime zest
1/4 cup fresh chopped cilantro
Salt and pepper to taste

Directions:

Combine corn, avocado and tomatoes. In a separate bowl combine the rest of the ingredients and stir together. Blend with corn mixture and refrigerate for at least one hour before serving.

Click here for a printable version of this recipe from Culinary Collage.

2012 FOOD BLOG GOALS

2012-01-01T21:25:00.000-05:00

I wish all of you a safe and prosperous New Year! To my fellow food bloggers.....happy cooking in the year ahead!

1 - Post here more often, at least once a week.

2 - Host my first giveaway.

3 - Experiment with cooking cuisines that I've never cooked such as Middle Eastern, Indian, Hungarian, etc.

4 - Work on improving my photos.

5 - Make some homemade dog treats for Jake our great dog and post the recipe here.

6 - Buy a new kitchen gadget.

7 - Make pasta from scratch.

8 - Post a recipe prepared on my BBQ grill......I love to grill and never seem to post those recipes here.

9 - Try my hand at canning.......I used to do this with my mother as a child and haven't done it myself.

10 - Start making more staples from scratch like granola, salad dressings, etc.

Terry

BROWN BUTTER BALSAMIC PASTA

2011-12-31T06:00:00.001-05:00

I love shrimp and pasta together and this is such a quick and easy meal to prepare. You can use any veggies that you prefer.

Ingredients for sauce:

1/2 cup (1 stick) butter
3 tablespoons of balsamic vinegar
dash of salt and pepper

Ingredients for pasta:

1 tablespoon of olive oil
1 tablespoon of butter
1 red bell pepper, sliced
4 ounces button mushrooms, sliced
4 ounces of asparagus cut into two in pieces (I was out of it here)
1 clove crushed garlic
1/2 pound raw peeled and cleaned shrimp, medium to large
White wine to de-glaze pan
8 ounces whole wheat pasta of choice
1/4 cup walnuts
Parmesan cheese to taste

Directions for sauce:

Place butter into a small saucepan and melt on medium heat; continue to heat over medium heat until butter turns golden brown in color. Once the butter reaches the desired color; remove from heat. Let cool for 3 minutes and add balsamic vinegar, salt and pepper.

Set aside.

Directions for pasta:

Boil pasta according to directions.

While pasta is cooking add olive oil and butter to saute pan over medium heat. Add vegetables and garlic, saute until done. Remove from pan and set aside. Add shrimp into hot pan the vegetables were in and cooked until just pink. De-glaze the pan with white wine and add back in vegetables, add cooked pasta, walnuts, sauce and stir.

Serve with Parmesan on side.

Enjoy!

Click here for a printable version of this recipe from Culinary Collage.

BEEF & BEAN CHIMICHANGAS

2011-12-30T03:00:00.002-05:00

I really love Mexican food, but I don't like to make fried foods. This recipe is as good as the deep fried version without all the fuss and a lot less calories.

Ingredients:

1 pound lean ground beef
1 medium onion, diced
2 cloves of garlic, crushed
1 small can of mild green chili’s
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1/4 teaspoon of cayenne (optional)
2 tablespoons tomato paste
1/4 cup of salsa
Salt and pepper, to taste
1 can black beans, rinsed and drained
8 ounces of shredded cotija or monterey jack cheese
Flour tortillas (I like to use whole wheat ones)
Canola oil cooking spray
Toppings of choice - sour cream, guacamole, jalapenos, salsa

Directions:

Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.

In a large skillet, brown the ground beef, onions and garlic until cooked. Drain any excess grease. Add green chili’s, seasonings, tomato paste and salsa; cooking on low until all ingredients meld together. Stir in black beans. Warm your tortillas slightly just so that they are pliable to work with. Fill each tortilla with meat mixture and top with cheese and roll into chimichanga. Place on prepared baking sheet and spray the top of the chimichangas with cooking spray. Bake for 8 - 10 minutes and turn over and bake for another 4 - 6 minutes or until lightly browned.

Top with toppings as desired.

Click here for a printable version of this recipe from Culinary Collage.

PORK CARNITAS

2011-12-28T03:16:00.002-05:00

I love Mexican food, but had never made carnitas before. I'll definitely make this again. The pork is a nice change from the chicken and beef Mexican recipes that I make most of the time.

Ingredients:

3 pounds boneless pork shoulder, trimmed and cut into 1-inch cubes
1/2 cup orange juice
1/4 cup lime juice
4 cloves garlic, peeled and crushed
1 teaspoon coriander
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne (optional)
1 teaspoon sea salt
Corn or flour tortillas, I prefer whole wheat flour

Directions:

Place the pork in a large Dutch oven or heavy pot. Add all ingredients except tortillas and enough water to just barely cover the meat. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for 1 hour to 1-1/2 hours without stirring until meat is tender.

Increase the heat to medium-high and stir occasionally, continue to cook for about 20 - 30 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown at the edges, gently turning pieces only as needed.

When pork has browned, it’s ready to serve. Add additional seasonings at this point to taste and serve on warmed tortillas with your choice of sides.

Click here for a printable version of this recipe from Culinary Collage.

MOCHA MADNESS COOKIES

2011-12-26T20:59:00.001-05:00

I love coffee! I love dark chocolate! This recipe brings those two things together to make this really addicting cookie. If you like coffee and dark chocolate then I should warn you that these are very difficult to stop eating.

Ingredients:

2-1/2 cups whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter (2 sticks), room temperature
1/2 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla
1-1/2 tablespoons hot water
4 tablespoons of instant coffee
2 cups dark chocolate chips, divided

Directions:

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs and vanilla. In a small cup, dissolve coffee into hot water. Stir coffee mixture into the sugar mixture until well incorporated. Add flour mixture stirring until incorporated. Stir in 1-1/2 cups of the chocolate chips.

Shape into 1 inch balls or use a small cookie scoop and bake on parchment lined baking sheet for 12 - 14 minutes.

Allow to cool on a wire rack. When cookies have cooled completely, melt the remaining chocolate chips in microwave safe container on 50% power in 30 second intervals until melted. Using a fork, drizzle chocolate over cooled cookies.

Click here for a printable version of this recipe from Culinary Collage.

PEPPERMINT BROWNIE DELIGHTS

2011-12-23T04:00:00.001-05:00

I've been on this peppermint kick lately and decided that I'd make a dessert using peppermint. I love dark chocolate, so I decided that I'd combine the two and came up with these brownies.

We had friends over for dinner and I made these for dessert. They were a big hit!

Ingredients for brownie:

3/4 cup all-purpose flour
1 tablespoon cocoa powder
1/4 teaspoon salt
1/2 cup unsalted butter, plus more for pan
8 ounces dark chocolate, chopped and divided
3/4 cup granulated white sugar
1/4 cup light brown sugar
3 large eggs
1 teaspoon vanilla

Ingredients for topping:

6 ounces of dark chocolate
2 tablespoons butter
1/4 teaspoon peppermint extract
4 crushed candy canes

Directions for brownies:

Preheat oven to 350 degrees.

Butter an 8x8-inch pan.

In a medium bowl, sift together flour, cocoa powder, and salt; set aside.

In a large saucepan, melt butter over low heat until melted. Add half of the chocolate, and stir constantly until mixture is smooth. Remove from heat and stir in both sugars until combined. Let cool slightly.

Whisk eggs and vanilla and stir the batter around until just mixed and no longer grainy-looking. Add flour mixture to batter and stir just until combined. Stir in remaining chocolate.

Pour batter into prepared pan. Bake for 28 - 30 minutes until toothpick comes out clean. Don't over bake.

Let cool.

Directions for topping:

In a small saucepan over low heat, melt butter and chocolate until the mixture is completely incorporated. Add peppermint extract and stir. Pour mixture over cooled brownies and spread with a rubber spatula. Sprinkle with crushed candy canes.

Let cool. Cut into squares and serve.

Enjoy!

Click here for a printable version of this recipe from Culinary Collage.

SUGAR COOKIE HOLIDAY TREES

2011-12-20T21:26:00.000-05:00

I've always liked to bake for the holidays, but haven't made sugar cookies since I was a child. I'm not really sure why that's the case other than there are so many cookie recipes in the world and it always seemed that everyone made sugar cookies for Christmas. I guess I like to be different. Well, this year I discovered a food blog called "Bake at 350" and wow is this woman ever talented. She makes these beautifully detailed cookies that make Martha Stewart look like an amateur. Looking at her site gave me a foodie orgasm!

My brother and nephew were coming over to spend some quality family time together before the holidays and I decided that Jon - my boyfriend, Rich - my brother, David - my nephew and I should bake cookies together. I made sure that I had plenty of ingredients on hand for all different types of cookies. Jon made his mother's cookie recipe that's listed here on my blog called Reynolds' Family Creme Wafer Cookies and they were fantastic as usual. My brother and nephew made a no-bake peanut butter chocolate recipe that was really good and I made my favorite oatmeal recipe which I'll post here sometime soon.

I decided that it would be fun to take a stab at baking some sugar cookies after looking at the Bake at 350 blog and seeing her work. Baking the cookies were a snap. I followed her recipe and they turned out wonderfully, but then we all started in on the decorating. Suffice it to say that this family will never win a sugar cookie decorating award. We had fun and laughed the entire time so that part was well worth it. The trees that you see above are the only cookies that didn't look like they were done by a group of toddlers with a sugar buzz. The recipe listed here is from the Bake at 350 site, but I thought that I'd pass it along so that it might inspire some of you to make cookies with your family too!

Have fun and enjoy the holiday!

Ingredients:

3 cups unbleached, all-purpose flour
2 teaspoon baking powder
1 cup sugar
1 cup - 2 sticks salted butter, cold
1 egg
3/4 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Your choice of decorations.......I used tubes of store bought icing, sprinkles, etc

Directions:

Preheat oven to 350.

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling. I refrigerated the dough at this point overnight. I took it out and let it set on the counter for one hour before rolling.

Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets and freeze on the baking sheet for 5 minutes before baking. Bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.

Once they are completely cooled, let the decorating fun begin!

Click here for a printable version of this recipe from Culinary Collage.

CRANBERRY FILLED SHORTBREAD BARS

2011-12-10T06:00:00.003-05:00

I really love cranberry desserts. The combination of tart and sweet compliment each other so well. This recipe is so quick and simple. The tart taste of the cranberry with the buttery shortbread tastes wonderful together.

Filling Ingredients:

2 1/2 cups fresh cranberries
2/3 cup granulated white sugar
3 tablespoons orange juice

Shortbread Ingredients:

2 cups flour
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup butter, room temperature
1/3 cup light brown sugar
1 teaspoon vanilla

Filling Directions:

Preheat oven to 350 degrees.

Place all the ingredients in a sauce pan. Cook over medium heat until boiling. Continue to boil the filling until it becomes thick, about 5 minutes. Remove from heat and let cool while you make the shortbread.

Shortbread Directions:

In a separate bowl whisk the flour, cornstarch, and salt.

Cream the butter until smooth with electric mixer. Add the sugar and beat until creamy. Beat in the vanilla. Stir in the flour mixture just until incorporated.

Press two-thirds of the shortbread into the bottom of the prepared pan. Then evenly spread the cranberry filling over the shortbread base, leaving a 1/4 inch border.

Crumble the remaining mixture over the top of the cranberry filling. Then lightly press the dough into the filling.

Bake for 30 minutes, or until golden brown on top. Remove from oven, place on a wire rack. Allow to cool completely in pan, cut into squares and serve.

Click here for a printable version of this recipe from Culinary Collage.

HARDY MEXICAN DIP

2011-12-03T12:15:00.000-05:00

I was craving Mexican, but wanted to make something different so started with what I had on hand. I had some ground beef and decided to use that as the base for this recipe and just kept adding from there. I have to say that this one's a keeper. This dip would also double as a delicious filling for burritos.

Ingredients:

1 pound lean ground beef
1 medium onion, chopped
3 cloves of garlic, crushed
1 - 10 ounce can Rotel diced tomatoes with green chilies
1 - 15 ounce can diced tomatoes
2 tablespoons of tomato paste
2 cups of brown rice, precooked and frozen
1 teaspoon taco seasoning mix
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon ground coriander
½ teaspoon oregano
Salt to taste
½ cup of cream cheese
1 - 15 ounce can black beans, rinsed and drained
1 cup of Mexican blend cheese
1 bag of restaurant style tortilla chips

Directions:

Preheat oven to 325 degrees.

Brown ground beef, onion and garlic until cooked thoroughly. Drain grease. Add both cans of tomatoes and rice; simmer until incorporated. Once most of the liquid has absorbed into the mixture, add tomato paste, taco seasoning, chili powder, cumin, coriander, oregano, salt and stir together. Add cream cheese, stirring until mixture melds together. Stir in black beans.

Scoop into a 2 quart casserole dish and top with cheese. Bake 15 minutes or until cheese melts on top.

Serve with tortilla chips.

Click here for a printable version of this recipe from Culinary Collage.

WHOLE WHEAT PEANUT BUTTER KISSES

2011-11-06T12:06:00.000-05:00

These are a new take on the traditional version of this cookie with the substitution of whole wheat flour and dark chocolate.

Ingredients:

1/2 cup sugar, plus additional for rolling cookies
1/2 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup peanut butter
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups whole wheat flour
1 teaspoon baking soda
1/4 cup sugar
48 dark chocolate kisses, unwrapped

Directions:

Pre-heat oven to 375 degrees.

Combine sugars, butter and peanut butter in large bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda. Continue beating until well mixed.

Shape dough into 1-inch balls. Roll balls in sugar. Place 2 inches apart onto ungreased cookie sheets.

Bake for 6 minutes and press one kiss into the center of each cookie and continue to bake for 3 - 5 more minutes or until very lightly golden brown. Remove from cookie sheets; cool completely on wire racks.

Click here for a printable version of this recipe from Culinary Collage.

REYNOLDS' FAMILY CREME WAFER COOKIES

2011-11-05T22:16:00.000-04:00

These cookies have been passed down through the generations in the Reynolds' family and I'm delighted that they have shared this decadent treasure with me.

Ingredients:

Wafer:

1 cup butter softened
1/3 cup heavy cream
2 cups flour

Filling:

1/2 cup butter softened
3/4 cup confectioner's sugar
1 egg yolk
1 teaspoon vanilla

Wafer:

Preheat oven to 375 degrees.

Mix well butter, cream, flour. Chill. Roll out 1/8 inch thick on floured cloth-covered board. Cut with 1-1/2 inch cookie cutter. Roll only 1/3 of dough at a time, keep rest refrigerated until ready to roll. Transfer rounds to piece of waxed paper that is heavily covered with granulated sugar. Turn each round with spatula so that both sides are coated with sugar. Place on ungreased baking sheet. Prick with fork about 4 times. Bake 7 to 9 minutes.

Filling:

Blend butter, confectioner's sugar, egg yolk and vanilla.

Let the cookies cool and put together two cookies with filling.

Keep refrigerated and enjoy!

Click here for a printable version of this recipe from Culinary Collage.

SUSHI ROLLS WITH CRAB & BROWN RICE

2011-10-15T22:22:00.000-04:00

This recipe has become a favorite in my house!

Ingredients:

1-1/2 cups short-grain brown rice
3 cups of water
1 tablespoon of butter
2 tablespoons of naturally brewed soy sauce, plus extra for serving
1/4 cup seasoned rice vinegar
5 sheets roasted nori
1 carrot peeled and julienne cut
1 mini cucumber julienne cut
2 red radishes julienne cut
8 sticks of imitation crab (firm)
1 avocado cut into thin slices
Sliced gari for serving
Wasabi for serving

For the rice:

Put rice, water, butter and 1 tablespoon of the soy sauce into a pot with a tight-fitting lid. Bring to a boil, reduce heat, cover and simmer 50 minutes. Do not remove lid. Remove from heat and allow to sit, covered, for 10 minutes. Fluff with a fork. Stir together remaining tablespoon of soy sauce and the seasoned rice vinegar, fold mixture into rice. A rice cooker may be used with the same water-to-rice ratio.

Rolling the sushi:

Place 1 sheet nori, shiny side down, on a sushi mat. Using damp fingers, press about 3/4 cup of rice onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you. Arrange 1-1/2 sticks of imitation crab along with the vegetables starting 1 inch from side nearest you. Beginning with edge nearest you, lift mat up with your thumbs, holding filling in place with the outer edge of your other hand, and fold mat over filling so that upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging edge of mat farthest from you to tighten. Open mat and roll log forward to seal with the nori. (Moisture from rice will seal roll.) Transfer sushi roll, seam side down, to a cutting board. Roll additional rolls, then cut each roll into 6 pieces with a wet sharp knife (rice vinegar works great to wet the knife).

Garnish plate with soy sauce, wasabi and gari.

Click here for a printable version of this recipe from Culinary Collage.

CROCK POT REUBEN SANDWICH

2011-09-27T22:35:00.000-04:00

This will stand up to any deli Reuben sandwich in town. The beef is so tender from slow cooking that it melts in your mouth.

Ingredients:

2 - 3 pound corned beef brisket with seasoning packet
6 carrots chopped in thirds
2 onions quartered
1/4 cup brown sugar
2 tablespoons brown mustard
1 cup water
1 can of beer (ginger ale if fine)
8 slices of good rye bread
4 slices Swiss cheese
1 jar of sauerkraut or coleslaw if you prefer
Russian dressing or Thousand Island
Butter

Directions:

Place carrots, onions, brown sugar and water into bottom of crock pot. Add corned beef. Spread mustard evenly over corned beef and add seasoning packet from corned beef. Add beer over top. Cook for 10 - 11 hours or until tender. Remove from crock pot to rest for a few minutes before slicing.

Assemble sandwich. Butter the outside of the bread for grilling. Spread your Russian dressing on the inside of the top to your sandwich (this can be served on the side too). Add your cheese, sauerkraut (or coleslaw) and sliced corned beef. Place on griddle at medium heat and grill until browned on each side.

I hope that you enjoy!

Click here for a printable version of this recipe from Culinary Collage.

HEALTHY BLUEBERRY OATMEAL MUFFINS

2011-08-12T10:35:00.001-04:00

These low calorie, low sugar, low fat muffins make a great breakast or snack at only 110 calories each.

Ingredients:

1 1/4 cups whole wheat flour
1 1/4 cups oats
1 teaspoon baking powder
1/2 tsp baking soda
1/4 tsp salt
1 teaspoon cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tablespoons canola oil
1 large egg, lightly beaten
3/4 cup fresh blueberries

Directions:

Preheat oven to 375 degrees.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist and fold in blueberries.

Fill 12 lined muffin cups and bake for 16-18 minutes.

Click here for a printable version of this recipe from Culinary Collage.

ROASTED BALSAMIC GLAZED VEGETABLE & MOZZERALLA SANDWICH

2011-07-24T19:00:00.003-04:00

This sandwich is full of wonderful flavors and is a great addition to your summer bar-b-ques.

Ingredients:

olive oil
1 red bell pepper, cleaned and cut in half
1/2 Vidalia onion, sliced 1/4 inch thick
1 portabella mushroom, cut into 1/2 slices
1/2 zucchini, sliced into 1/8 disks
1/2 cup balsamic glaze (I made my own - see recipe below)
4 slices of fresh mozzarella
2 whole wheat ciabatta rolls

Directions:

Pre-heat bar-b-que grill. Using a grill pan or foil, roast vegetables coated with olive oil starting with onions and red bell peppers. Once onions and peppers are partially cooked add the mushrooms and zucchini. Add your glazed to vegetables and roast for a couple more minutes.

Slice your rolls in halves and brush with olive oil on the inside and toast on the grill. Once your rolls are toasted add your vegetables and top with mozzarella to complete your sandwich.

Ingredients for balsamic glaze:

1 tablespoon olive oil
1 tablespoon shallots, finely diced
1 teaspoon garlic, crushed
1 tablespoon sugar
2 beef bouillon cubes (optional)
2/3 cup of red wine
1/3 cup of balsamic vinegar

Directions for balsamic glaze:

Using a skillet, sauté shallots and garlic in olive oil over medium heat. Add sugar and continue to sauté until shallots and garlic are cooked. Add bullion, wine and vinegar and simmer until this reduces by more than half.

Click here for a printable version of this recipe from Culinary Collage.

BLUEBERRY-PEACH CRUMB PIE WITH WHOLE WHEAT CRUST

2011-07-24T11:49:00.001-04:00

The combination of the fresh fruit filling with the added crunch of the crumb topping makes this pie a winner.

Ingredients for pie crust:

1/4 cup ice water
1 egg
2 cups whole wheat pastry flour
1/2 tsp salt
12 T butter (1 1/2 sticks), frozen

Ingredients for filling:

3 cups fresh peaches, peeled and sliced
1 pint fresh blueberries, washed and cleaned
1/4 cup sugar
3 tablespoons quick cooking tapioca
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1 tablespoon butter, cut into small pieces

Ingredients for crumb topping:

1 cup rolled oats
1/2 cup light brown sugar
1/2 teaspoon cinnamon
6 tablespoons flour
8 tablespoons butter, cut into pieces

Directions for pie crust*:

Using a box grater, grate the frozen butter and place in freezer until ready to use.

Mix together the flour and salt in a mixing bowl.

In a separate small bowl, beat ice water and egg together.

Using your fingers, mix the butter into the dry ingredients. Pour in the egg-water mixture and stir until combined. Add additional water if it seems dry.

Form dough into one lump. Divide it in half. If you're not using both crusts, wrap one half in plastic wrap and place into freezer bag and freeze it.

Place dough onto floured surface and roll until dough is about 1/8 inch in thickness and place into 9" pie plate cutting of excess and crimping edges.

Place the unbaked crust in the refrigerator while you prepare your filling and topping.

*Please note that this recipe makes two pie crusts. If you use the crumb topping recipe you can store the extra crust in the freezer to use at a later date.

Directions for filling:

Peel and slice peaches. Mix all ingredients together in a bowl and add to your crust.

Directions for crumb topping:

Mix together all of the dry ingredients and using a pastry cutter mix in the butter until incorporated. Crumble over the top of your pie.

Bake for 45 - 60 minutes.

Serve with vanilla ice cream if desired and enjoy!

Click here for a printable version of this recipe from Culinary Collage.

WHOLE WHEAT MIXED BERRY COBBLER

2011-07-18T09:53:00.002-04:00

I love anything made with fresh berries and this recipe is so quick and simple to make.

Ingredients:

3 cups of fresh mixed berries
3/4 cup sugar
1/2 cup flour
1/2 whole wheat flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 stick of butter, melted + additional for pan

Directions:

Pre-heat oven to 375 degrees

In a small mixing bowl, mix berries and 3/4 cup of sugar and set off to the side.

In another bowl mix flour, whole wheat flour, 1/2 cup sugar, baking powder, and salt. Stir in milk until smooth. Stir in melted butter.

Butter a 9 x9 baking dish. Pour in batter. Carefully spoon fruit mixture on top of batter. Do not stir.

Bake for 35 to 40 minutes until lightly browned.

Serve with vanilla ice cream if desired.

Enjoy!

Click here for a printable version of this recipe from Culinary Collage.