Fish Food

Jalapeno Cheese Squares

Rae — Mon, 07 May 2012 22:12:03 +0000

I made these for the first time this weekend and they are so good! SO GOOD! These are also very easy to make. VERY EASY! I’m going to make some more tomorrow so I will get a good picture then. They are kind of like a crustless quiche.

One of our Saturday evening guests said she uses Pepper Jack cheese instead of mozzarella cheese. If you do this you could eliminate handling and chopping the jalapeños. By the way, I used two large red jalapeño peppers to keep it a bit milder for the not-so-spicy-eaters in my house. I will probably make the next batch with the Pepper Jack cheese and skip the jalapeño for comparison. I will report back with the results.

Jalapeno Cheese Squares

Recipe type: Appetizer

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 70

Ingredients

3 sticks butter, melted
2 cup flour, sifted
2 teaspoon baking soda
8 eggs, beaten
2 cup cottage cheese
16 oz shredded mozzarella cheese
2 teaspoon salt
1 cup jalapeño peppers, finely chopped
cooking spray

Instructions

preheat oven to 325*
In a large bowl mix: butter, flour, baking soda, eggs, cottage cheese, mozzerella cheese, salt together
Stir in peppers
grease 10″ x 15″ baking dish with cooking spray
spread mixture in baking dish
bake for 30 minutes until golden brown and let cool
cut into squares and serve

Notes

This recipe fills a large baking dish. If you cut this recipe in half it fits easily in a 9 x 13 baking dish.

Chicken Parmesan with Baked Broccoli

Rae — Fri, 09 Sep 2011 08:30:44 +0000

A favorite in this house!

This was originally taken from Joy Bauer’s Food Cures

Chicken Parmesan with Baked Broccoli

Author: Joy Bauer

Recipe type: Entree

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 bay leaf
1 can (28 ounces) no-salted-added diced tomatoes
¼ cup fresh basil leaves, torn, plus 1 whole sprig
Salt
Ground black pepper
1 large bunch broccoli, cut into florets
¼ cup all-purpose flour
2 egg whites
1 cup whole-wheat bread crumbs
¼ teaspoon dried oregano
¼ teaspoon dried rosemary
3 tablespoons grated Parmesan cheese
4 large skinless chicken cutlets (6 ounces each), pounded very thin
Nonstick cooking spray
1 cup grated reduced-fat mozzarella cheese

Instructions

Coat a large skillet with nonstick cooking spray. Place over medium heat and add the olive oil. When the oil is hot, add the onion, two-thirds of the garlic, and bay leaf. Cook, stirring, for 6 to 7 minutes, until the onion begins to soften and become translucent. Reduce the heat to medium and add the tomatoes and sprig of basil. Cook, stirring occasionally, until the sauce starts to thicken, about 10 minutes. Season with salt and pepper. Cover and simmer on low heat while you prepare the broccoli and chicken.
Preheat the oven to 450 degrees F. Cover a large baking sheet with aluminum foil or parchment paper. Sprinkle the remaining garlic over the broccoli, and season with salt and pepper. Wrap the broccoli tightly in aluminum foil. Set aside.
Place the flour on a piece of waxed paper or aluminum foil. In a shallow bowl, beat the egg whites. On another piece of waxed paper or aluminum foil, mix the bread crumbs with the oregano, rosemary, 2 tablespoons Parmesan, and season with a pinch of salt and pepper.
Sprinkle both sides of the chicken cutlets with salt and pepper. Lightly dredge the cutlets in the flour, then dip in the egg whites, shaking off any excess egg, then dredge in the bread crumb mixture. Coat both sides of each cutlet with nonstick cooking spray and place on the prepared baking sheet.
Bake the chicken and foil packet of broccoli until the cutlets are golden and the broccoli is tender, 8 to 10 minutes. Remove the broccoli and chicken from the oven.
Preheat the broiler. Sprinkle the cutlet with the mozzarella and remaining 1 tablespoon Parmesan. Place under the broiler for 1 to 2 minutes, until the cheese is golden. (Watch carefully — they can burn easily!) Transfer the chicken and broccoli to a platter. Remove the bay leaf from the tomato sauce and ladle the sauce around the chicken. Sprinkle with the torn basil and serve immediately.

Baking Mix Substitute

Rae — Sat, 03 Sep 2011 14:45:38 +0000

We use this recipe often to make biscuits, beer bread/biscuits, other quick breads, pancakes, waffles, etc. We make this up instead of buying Bisquick or Pioneer mix. Making this up in batches is less expensive than buying baking mixes and is free of preservatives and other added sweeteners.

I also use our own ground organic whole wheat flour in this recipe and it works just fine. For this mix I use the soft white winter wheat. The red whole wheat is a bit heavy for this mix.

Baking Mix Substitute

Author: Rae Bankson

Recipe type: General

This is a basic mix that can be used for making all sorts of bread based items.

Ingredients

5 cups flour
1-1/2 tablespoons baking powder
2 tablespoons sugar (optional)
2 teaspoons salt
1 teaspoon cream of tarter
1 cup shortening (I use Food Club shortening as it has no preservatives in it)

Instructions

Combine all dry ingredients in a bowl with a pastry mixer.
Cut in shortening until mix resembles corn meal.
Store in a dry container for up to six months or freeze for up to a year.

Notes

I store this in my freezer all the time and we go through it fairly quickly.

Favorite Cranberry Sauce

Rae — Sun, 07 Jan 2007 20:44:07 +0000

cranberry citrus relish

This is our favorite cranberry sauce. We make this every Thanksgiving and we use in our cranberry chicken crockpot recipe too.

We typically double this because it goes so quickly. I’ve been known to make up a couple of batches and can it. (rhetorical: why is it canning when it goes in jars?) This is one of RevMrKnowTea’s favorite things as well so he is usually the designated Cranberry cooker at Thanksgiving.

makes about 3 cups

Cranberry Citrus Relish

Recipe type: Sauce

Prep time: 30 mins

Cook time: 45 mins

Total time: 1 hour 15 mins

Serves: 3 cups

Ingredients

1 navel orange
1 lemon
1 lime
1 cup sugar
3 cups fresh cranberries
¼ cup Grand Marnier

Instructions

Using a vegetable peeler, strip the zest from the orange, lemon, and lime.
Cut the zests into very thin 1½-inch-long strips.
Peel the citrus fruits using a sharp paring knife, making sure to remove all the bitter white pith.
Working over a bowl, cut in between the membranes to release the sections; squeeze the juice from the membranes into the bowl.
Put the sugar in a nonreactive medium saucepan and cook over moderate heat, stirring with a wooden spoon, until a clear amber syrup forms, 3 to 4 minutes. Immediately add the citrus zests and stir constantly for 30 seconds, then stir in the citrus fruits and juices and cook for 30 seconds more.
Add the cranberries and bring to a gentle boil.
Cook, stirring occasionally, until the relish is jam-like, about 12 minutes.
Remove from the heat and stir in the Grand Marnier.
Let cool completely, then refrigerate.

Notes

MAKE AHEAD – The relish can be refrigerated for up to 1 week. Serve at room temperature.