The Very Hungry Catepillar

New blog adress

2010-10-17T20:23:00.000-07:00

I know I know i just created this blog, but a better blogspot name became available and I wanted to switch before I got too big. hehe
So please make note of it. http://theveryhungrycaterpillar.blogspot.com/
on the right hand side of the page there is a follow me button please click it and become a follower. I am wanting to build up my followers and if I get enough you my readers will get free stuff from giveaways. thanks and see you at the new blog!!

Gourmet white chocolate cinnamon caramel apples

2010-10-14T08:41:00.000-07:00

This week for family night we made these to share with neighbors and friends to wish them a happy fall. This is a classic fall treat. they are so yummy and simple. I used to buy them at rocky mountain chocolate factory in Utah, delish. but for $8 a pop they are pricey here you can make them for much less
Apple Pie Caramel Apples

1 bag Kraft caramels if you are short on time. ( or homemade caramel) my preferred method

Caramel Recipe great for 2 dozen apples or dip some and save some yummy caramel for later

4 cups of sugar
1 can of evaporated milk
1 can of sweetened condensed milk
1 cup of unsalted butter
1 tsp. of Vanilla
2 cups of light corn syrup

Instructions: Melt butter. In a heavy saucepan combine sugar, syrup, and butter over medium heat. While on the medium heat bring mixture to a rolling boil. Slowly pour milk in as you stir. It takes a while at this point I thought it would never quite get to the right temperature, but just keep stirring. Slow and steady wins the race, so not raise your temperature. Cook to a firm ball stage or 238 degrees. Once at firm ball stage, take off heat and add vanilla. Stir constantly. Let it cool for five to ten minutes and then test an apple.

Tip: have all these ingredients ready and pre measured so you do not burn caramel. It works best with a candy thermometer, nice ones are great, but a cheap one from the grocery store will do the job as well.

Ingredients
12 large, tart apples (You can use red apples too but I like the contrast of the Granny smith with the caramel)
2 bag white chocolate chips ( I like a nicer brand like guittard, or white chocolate melting chocolate from a candy or baking supply store. Our Winco actually sells it is in bulk it is called white chocolate melty. it works great.
cinnamon sugar

1. Wash and dry apples. keep apple cold. it works much better. I do an ice bath before hand then dry them off before dipping
2. In a medium saucepan, melt caramel according to package directions. Or make caramel
3. Put popsicle stick in the apple. Dip in melted caramel making sure to fully coat it. LEt it drip srip srip then take a knife to scrap off the bottom so you do not have a a large foot of caramel when dried.
4. Place on parchment or wax paper that has been sprayed with cooking spray heavily or a great non stick cookie sheet sprayed with oil or smear butter.
5. Cool in the fridge until caramel is set up. 2-3 hours is best.
6. Melt chocolate chips in the microwave in 30 second intervals. You can add a little shortening oil veg, oil if the mixture is too thick.
7. Coat the apple with the chocolate. again drip drip drip and then scrap excess off.
8. Let it set up a little bit before sprinkling it with the cinnamon sugar mixture.
9. Cool completely in the fridge.
10. Cut into slices and serve.

Cute gift too, this is what we left on doorsteps!

Lentil Quinoa Salad

2010-10-13T20:11:00.000-07:00

I am always on the search for another good quinoa recipe. The other day while watching the foodnetwork I saw Melissa D' Arabian (last years winner of The Next Food Network Star) use it in a recipe I was anxious to try it and I am happy I did it is totally different than how I had been using it. If you have not watched her show $10 dinners you should it is good and she gives great budget conscious tips.

Ingredients

1/2 cup quinoa
1 1/4 cups water, plus 2 cups
1/2 cup lentils
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/4 cup vegetable oil
1/4 teaspoon garlic powder
1 lime, zested
Kosher salt and freshly ground black pepper
2 green onions, chopped
1 tablespoon chopped fresh cilantro leaves

Directions

Put the quinoa in a sieve and rinse in
cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover
and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to
eat, but with a little "pop" upon biting.
Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until
the lentils are tender, but not mushy, about 30 minutes. Drain and cool.

In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the
garlic powder, lime zest, and salt, and pepper, to taste.

To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro.
Top the salad with the dressing, toss to coat and serve.
I loved it the next day.
pic

Chicken and Spinach Stuffed Shells

2010-10-13T19:46:00.000-07:00

These are great stuffed shells they have great flavor and are liked by all. It was a bit time intensive to prepare, but if you made the filling ahead of time it goes much faster. I also used a zip-lock gallon bag with a snipped corner to put my filling in. Much easier!! I love meals like this that are great to be frozen and eaten whenever.

This recipe makes two 9x13 pans perfect for sharing one with a sick friend or neighbor, or someone who just had a baby. In our house this is one of our favorite things to do. when ever my son parker sees me making something big or treats of any kind he asks if someone have a baby, or if someone is sick, or died.... It is cute, but I am mainly glad I am teaching him that it is good to serve and share with others. I always make it a point to take him with me when I can to help deliver the food so he can experience the feelings of service too.
Nothing warms the soul like a delicious meal made by someone thinking of them!

44 uncooked jumbo pasta shells (That’s about one and one-half 12-oz boxes)
2 c chopped cooked chicken
2 c fresh chopped spinach
1 onion, chopped
2 cloves garlic, minced
1 (15oz) container ricotta cheese
2 (8oz) packages cream cheese, softened
1 (5oz) package shredded Parmesan cheese (about 1 2/3 c.)
1 large egg, lightly beaten
1 Tb dried parsley flakes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (any variety)

Cook shells according to package directions (be sure to stir every once in awhile so they don't stick to the bottom of the pan and tear apart); drain and set aside.
Preheat oven to 350°. Lightly grease 2 13x9x2inch baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
Makes 8-10 servings.

Source: Sisters cafe
I forgot to take a picture before we dug in but this is what it looked like from here

Quinoa with black beans

2010-07-08T20:47:00.000-07:00

Quinoa (pronounced Keen – wah)

I made this for dinner tonight and it was scarfed down by everyone!!! so tasty and it made it even better to know how good it was for us.
Ingredients:
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
1 cup uncooked quinoa
1 1/2 cups broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels (or one can corn)
2 (15 ounce) cans black beans, rinsed and drained
1 can diced tomatoes

Juice of one lime
1/2 cup chopped fresh cilantro
garnish with avocado or FF sour cream
1/2 cup chopped fresh cilantro

Directions:

first start by soaking Quinoa in water. before you add it to your sauce pan rinse very well and drain.
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2.
2. Mix quinoa into the saucepan and cover with broth. Season with cumin, cayenne pepper, salt, and pepper. Add canned tomatoes (drained) Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro and lime juice.

If you read this and you are asking what is Quinoa???? read this article. I got from here
For most, quinoa is known as a type of grain, not entirely true though. If you want to get technical, Quinoa is actually a seed; it is referred to as a grain because of its cooking characteristics.

Quinoa has a very delicate flavor and a lovely texture. People have said it is similar to couscous – I disagree. The texture is soft, yet there is slight bite from the spiral tail of the quinoa. Spiral tail? Yes, as quinoa cooks the outer germ around each grain twists to form a white spiral tail. This tail is what gives it a pleasant bite or crunch. The texture combination is why I love quinoa – it is heartier, more nourishing than other grains. And thanks to its recent exposure in cooking magazines and shows, you can easily find quinoa at most supermarkets and at natural foods stores.

Quinoa is high in fiber, calcium and iron, low in fat and is very easy to digest. Compared to other grains, quinoa is the highest in complete protein which makes it an ideal ingredient for vegetarians. Quinoa is so nutritious in fact, that it was used to sustain Incan armies who would march for several days on a simple mixture of quinoa and fat, or “war balls” as they called them. As I stated previously, quinoa is an ancient grain; records show that quinoa has been cultivated in the South American Andes since around 3000 BC. Quinoa has only been grown outside of South America for a relatively short period of time. In the US, most quinoa comes out of Colorado.

So, how do you cook this stuff? I cook my quinoa in a saucepan, a 2:1 ratio of liquid to quinoa. For the liquid, I usually substitute stock for water as the grains absorb so much of the flavor. Rinse your quinoa before cooking to remove any leftover residue. I bring my stock up to a boil, add the quinoa and reduce the heat to the lowest setting and cover. I usually let it sit for about 10-15 minutes until the liquid is absorbed. Then I fluff with a fork and set aside. Don’t worry too much if there is a bit of excess water on the grains – it tends to evaporate as it sits. If you feel compelled, you can always drain in a wire strainer. I suggest reading the instructions on your box as each variety of quinoa cooks differently. Trial and error works best when cooking quinoa.

a new food chapter in my life

2010-07-08T20:34:00.000-07:00

I have turned over a new leaf.. well actually lots of leaves I have eaten more spinach before than ever! I have started eating very nutrient rich foods. I am following the EAT TO LIVE plan by Dr. Joel Fuhrman's. "His diet is not about willpower, it is about knowledge. Eat to Live offers a healthy, effective, and scientifically proven Six-Week Plan for shedding a radical amount of weight quickly. The key to the program's success is simple: health = nutrients: calories When the ratio of nutrients to calories in the food you eat is high, fat melts away. The more nutrient-dense food you consume, the more you will be satisfied with fewer calories and the less you will crave fat and high-calorie foods. Eat to Live will help you live longer, reduce your need for medications, and improve your overall health dramatically. It is a book that will change the way you want to eat. Most of all, though, Eat to Live will enable you to lose more weight than you ever thought possible."

It is very interesting if interested here is the link to his site and the site to buy the books

So most of my new posts will probably be on the new foods I am trying an that I like.

strawberry shortcake with pineapple whip.

2010-05-06T17:03:00.000-07:00

this recipe
I found this recipe on family favorite recipes the other day and decided I had to try it. It would be perfect this weekend for mothers day. I tried it last week on some friends who came into town. HE said "it is ok.... if you love Delicious Food!" haha
I have been snaking with strawberries this week with the left over whip. Give it a try.

Below are the original directions:
This is a great, light dessert. It is very summery and easy to take on picnics! If you are feeling REALLY lazy, just buy a pre-prepared angel food cake at your local grocery store and prepare the whip just before serving.

1 box angel food cake, prepared in bundt pan
1 pint heavy whipping cream
1 tsp vanilla
2 Tbsp. powdered sugar
1 (15oz) can crushed pineapple
1 small box vanilla pudding mix
strawberries, sliced (or any other fruit you like)

Prepare angel food cake. While cake is baking, whip heavy cream with electric mixer until peaks form. Add vanilla and sugar, then set aside. In a separate bowl, combine crushed pineapple with pudding powder. Stir well. Combine pineapple mixture with whipped cream using a large spoon or spatula until well mixed. You can either frost the entire cake with the pineapple whip or serve on individual plates, topping with the whip.. either way is great. Top with sliced strawberries or any other fresh fruit.

This is how I did it:
I really laughed when she said if you are really lazy you can buy prepared angel food cake. does anyone really make their own? I have done it before, but it too much work, I just buy them. Also I had opted not to do my own cream either. I am sure it would have been delish, but I used light cool whip instead. a little kinder to the waistline.
so my recipe was much simpler and healthier.
I also did not have crushed pineapple so I just took a can of pineapple slices and threw it in my food processor until it was the consistency of crushed. turned out great!
MY recipe
1 can Crushed pineapple
1 box vanilla instant pudding
8 oz cool whip.
Mix pineapple and pudding til mixed then fold in cool whip.

Very simple, put on top of angel food cake slices with sliced strawberries!!!
Easy spring dessert!!

garlic lime chipotle pork chops.

2010-04-30T13:23:00.000-07:00

The other night I was making dinner for a dear friend of mine who had surgery. She and her husband eat low calorie low fat foods. I knew it was very similar to Weight watchers diet. So I began searching for recipes and I cam across this one from Ginas weight wathcers recipes.
I mainly stuck to the recipe but I wanted a bit more spice so I added one chipotle pepper in adobo sauce chopped up finely and mash it with my knife until it creates a paste. They are really hot but if you create a paste of it it adds a nice heat and smokey flavor. Also I had some orange pineapple juice in my fridge so while I let it marinate I decided to add that to give some more liquid so it would cover the surface more evenly.
Garlic Lime Chipotle Pork Chops
The lime zest gives these chops an extra zing. Adjust the seasoning to your liking. Make these in the broiler or on the grill. Serve this with cilantro lime rice on the side.
Servings: 4 • Cook Time: 8-10 minutes • Points: 6 ww points

4 (6 oz) lean boneless pork chops
4 cloves garlic, crushed
1 tsp cumin
1 tsp paprika
1 lime, juiced
chipotle pepper in adobo sauce, mashed into a paste
lime zest
1/3 cup citrus juice ( I used orange pineapple juice)
salt and fresh pepper

Trim any fat off pork. In a large ziploc bag season pork with garlic, cumin, paprika, juice, chipotle pepper paste, salt and pepper. Squeeze lime juice and some zest from the lime and let it marinade at least 30 minutes.

Line broiler pan with foil for easy clean up. Place pork chops on the broiler pan and broil about 4-5 minutes on each side or until nicely browned.
my pork chops had bones in them and took a bit longer to cook, but I kept waiting for it to really brown and that did not happen for me, do not wait for them to look like a steak.. it will not happen and if it does you sure will be sorry and so will your jaw.

chicken tortilla soup.

2010-04-27T17:19:00.000-07:00

this was a good, easy and fast dinner. it rained here today and I thought maybe I could squeeze one last soup in before it gets too hot.
i did not follow a recipe i just kind of threw it together, but here is the main idea.
2 large chicken breasts.
4 cups chicken broth
1 can or corn (or frozen 1.5 cups)
1 can black beans (drained)
1 can refried beans
1 can Mexican tomatoes
1.5 cups your favorite salsa
6-8 corn tortillas
2 cloves garlic, chopped
1 yellow onion, chopped
juice of one lime
3 tablespoons chopped cilantro
1T cumin
1T chili powder

Garnishes:
tortilla chips
avocados
green onions
cheese
sour cream

first for the chicken I just had some frozen breasts so I put them in the chicken broth and brought it to a boil and then simmered it until done then removed and shredded it. mean while saute onions and garlic then add in broth, tomatoes, corn, beans, and salsa, seasonings.
in a blender or food processor take corn tortillas ripped into pieces and put in 1/2 cup chicken broth and blend until creamy. add the mush to the soup keep it on low at this point it will thicken fast. taste add salt/ pepper...or whatever else as needed.
once everything is combined sprinkle in cilantro. serve and top with lots of yummy stuff.
I know the tortillas sound weird but it makes the best consistency and gives it an authentic taste!
enjoy

Fruit Salsa and Cinnamon Chips

2010-04-15T13:03:00.000-07:00

I have heard so many people talk about this fruit salsa recipe I got from allrecipes.com
I heard announced at church that during our next weeknight activity we were supposed to bring a fruit dish. I thought this was a perfect excuse to try it out. Everyone loved it. it was fun to make and the cinnamon sugar chips, were so good. People could not believe they were baked and not fried. I have heard you can buy these chips, but I looked everywhere and could not find them. I am happy I made them myself.

Enjoy it as a summer appetizer or an easy dessert."

Ingredients:

2 kiwis, peeled and diced

2 Golden Delicious apples - peeled, cored

and diced

8 ounces raspberries

1 pound strawberries

2 tablespoons white sugar
you can add whatever fruit you would like I added to this fresh blueberries and pears.

1 tablespoon brown sugar

3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas

butter flavored cooking spray

2 cups cinnamon sugar

Directions:

1.	In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2.	Preheat oven to 350 degrees F (175 degrees C).
3.	Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and in a zip lock bag add cinnamon sugar mixture ading a few wedges at a time shake until covered then remove and arrange in a single layer on a large baking sheet. Spray again with cooking spray.
4.	Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture

good luck soup

2009-12-31T20:14:00.000-08:00

INGREDIENTS

2 cans black-eyed peas

2 to 3 pounds of ham hocks, cut in 2-inch pieces (I like to use ham shanks they have more meat on them)

Chicken stock, as needed

3 celery stalks, chopped

3 carrots, chopped

1 large onion, chopped

2 to 3 garlic cloves, minced

1 green pepper, chopped

1/2 teaspoon each of oregano, thyme and basil

2 bay leaves

Cayenne pepper, to taste

Salt and pepper, to taste

1 cup rice

INSTRUCTIONS

peas Drain and reserve.

Place ham hocks in a large pot. Add enough water to cover. Simmer for 2 hours or until tender. Remove meat from bones. Reserve meat, discard bones. Pour liquid (ham stock) from the pot into a large measuring container. Add enough chicken stock to make at least 6 to 8 cups of liquid. Return liquid to pot and add peas.

Add vegetables and spices to pot (do not add rice yet) and bring to a boil. Simmer for about an hour. Add rice and cook for another 20 minutes. Peas should be tender but not mushy. Add reserved meat and cook until peas are done. Remove bay leaves and serve.

This dish can be reheated for later serving, but don't cook too long, or the peas will break up.

Stuffed Mushrooms!

2009-12-30T21:45:00.000-08:00

Even if you are not a mushroom lover, try these they are great!
I saw these on Pioneer woman a while ago and bookmarked them to make it, but forgot until my friend from college, the girl who ate everything Chisty put them on her food blog. I made them for Christmas dinner appetizers. They were so good! My dad just kept saying Nicole these are unbelievable!!! over and over. they were quite tasty if I do not say so myself. they would make a great appetizer for new years celebrations!!!

Prep Time: 30 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 8

Ingredients
24 ounces, fluid White Button Mushrooms
⅓ pounds Hot Pork Sausage
½ whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
8 ounces, fluid Cream Cheese
1 whole Egg Yolk
¾ cups Parmesan Cheese, Grated
⅓ cups Dry White Wine
Salt And Pepper, to taste
Preparation Instructions
Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

Update on the Braised short ribs...

2009-11-25T20:36:00.000-08:00

so the flavor was fine, but it was so fatty and gross. I do not like fatty meat and I accidentally took a bite that was almost all fat. yuck! If the fat could be trimmed off before maybe it would make it better. I think it just took me too long, I was hoping for better results. when she said 20 minutes prep time I do not think hers included a crying baby, a two year old who pooped his pants and did not want to take a nap. so 4 hours later, it was ok and every pan I own is now dirty in my sink.. Lovely.

sweet potato fries.

2009-11-23T16:48:00.000-08:00

I generally do not ever like sweet potatoes, not my thing. I have heard people rave about them made as fries though and thought I would give it a shot. They were actually pretty good. I love the olive oil and kosher salt they made this dish. They had more flavor than regular fries. I did not deep fry these, it might be good that way too, but this is the much healthier option.

{sweet potato fries}

fresh sweet potatoes, peeled & cut into 1/2 inch fries
kosher or flake salt
fresh pepper
other dried herbs~thyme, rosemary, oregano, ect.
Olive oil

Pre-heat oven to 475 degrees. Place peeled & cut potatoes in to a medium bowl. Toss with olive oil, I use 2 TBSP per 1 large potato. Spread onto a baking sheet, keeping in a single layer. Sprinkle with a healthy dose of seasoning. Bake for 10-12 minutes, remove from oven & toss. Return to oven & continue to bake another 10 or so minutes. Watching carefully so as not to burn.

beef it's what's for dinner

2009-11-23T16:27:00.000-08:00

I found this recipe on one of my favorite food blogs. They looked so good I will make it tomorrow night for dinner and served with polenta. yum. I will let you know if they taste as good as they look.
the origianl link is here

Braised Short Ribs

Added by Ree Drummond on November 15, 2009 in Beef, Main Courses
Prep Time 20 Minutes
Cook Time 2 Hours Servings 4 Difficulty Easy
Ingredients

* 8 whole Beef Short Ribs
* Kosher Salt & Pepper To Taste
* ¼ cups All-purpose Flour
* 6 pieces Pancetta, Diced
* 2 Tablespoons Olive Oil
* 1 whole Medium Onion, Diced
* 3 whole Carrots, Diced
* 2 whole Shallots, Peeled And Finely Minced
* 2 cups Red Or White Wine
* 2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs)
* 2 sprigs Thyme
* 2 sprigs Rosemary

Preparation Instructions

Salt and pepper ribs, then dredge in flour. Set aside.

In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.

Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.

Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.

Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)

Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.

Crispy-Skinned Chicken a l'Orange

2009-09-09T19:38:00.000-07:00

I made this last night it was so easy and delicious. This recipe is from the girl who won the next food network star. she has a great new show called $10 dinners, where she make a complete dinner for a family of four for $10 or less. I made this for $3.00 plus our sides which only came to $1.50 mashed potatoes with glazed carrots.
Recipe courtesy Melissa d'Arabian

Prep Time: 10 min Inactive Prep Time: 10 min Cook Time:20 min Level:Easy

Serves:
4 servings

Ingredients

* Kosher salt and freshly ground black pepper
* 3 skin-on bone-in chicken breast halves
* 1 tablespoon vegetable oil
* 1/2 cup frozen orange juice concentrate
* 4 tablespoons honey

Directions

Preheat the oven to 375 degrees F.

Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.

Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.

Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

Chicken Poppy Seed Salad

2009-07-02T06:03:00.000-07:00

I found this recipe on the sisters cafe site
I had to share it is so good, the best salad I have had in a long time.
Chicken Poppy Seed Salad

Spinach leaves

Romaine leaves

Grilled chicken, sliced (grill with lots of lemon pepper seasoning)

Red onion, sliced thinly

Crispy bacon, crumbled

Shredded mozzarella cheese

Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)

The best part... The Dressing:

1 1/3 cup sugar

2 tsp salt

2 tsp dry mustard

2/3 cup red wine vinegar

3 Tb Maui or Vidalia onion, chopped

2 cups canola oil

3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

*This makes a lot of dressing! If you need a really big salad for a party then start with a large bunch of spinach, large head of romaine, 4 chicken breasts, 1 lb bacon, etc. I rarely make a salad that big so that is why there are no "amounts". So have fun with it - you're going to love it!

note from Nicole: Since I have to change everything to make it a little more my own, I added craisins to it. I really liked the sweetness and texture. I also cut out some sugar in the dressing, it was a little much. I also did not candy my nuts, I figured it was sweet enough and that was just an extra step.

cake balls

2009-06-07T18:19:00.000-07:00

This weekend I experimented with cake balls. I made them first on Thursday for my friend Katie's baby shower i jointly threw for her and people really liked them. I wish I could say I made them up but I saw them on Pioneer woman and she was shown from bakerella. there are so many different things you can do with them, cake pops, cupcake bites, and cake balls. for my first time i chose the basic form the cake ball.
The basics are make a box cake 13x9, let it cool then crumble and then mix in 1 container of frosting any flavor you want until all incorporated. roll into small balls. chill and then dip in chocolate. I did a triple chocolate cake, chocolate frosting and dark chocolate for dipping chocolate. I used the wafer chocolate not bark. I like the flavor a lot better. so yummy.
we even made another batch for the weekend with the blessing. these are a hit! you must try them you will be a star.
http://thepioneerwoman.com/cooking/2009/03/cake-pop-lesson-1-the-cake-ball/ for more details follow this link.

Layered Chicken/ pork and Black Bean Enchilada Casserole

2009-04-10T17:47:00.000-07:00

I got this original recipe from this site and I made it last night and it was so yummy.
http://sisterscafe.blogspot.com/2009/04/layered-chicken-black-bean-enchilada.html
Be sure to use the corn tortillas (don't substitute flour tortillas).

This is the original recipe written below. I did not do chicken we have eaten so much of it lately I used a pork sirloin roast instead. I made it very similar to how I do my cafe rio pork, but with out the sweetness. I put a 2 pound pork roast in my crock pot with enchilada sauce and let it cook on low for about 6-7 hours. then I removed the roast left the sauce in the pot and shredded it. This was enough meat for two dishes or one very meaty dish. then I followed the rest of the recipe except I used half a bunch of cilantro and a few green onions and a can of corn mixed in with the meat, bean, cilantro, green onions and bit of lime juice. I know it seems like I changed a lot but the basic idea was the same. we really liked it and it was very easy. and adaptable to Parker I just did a portion with no cheese or sour cream.
Layered Chicken and Black Bean Enchilada Casserole
submitted by Erin

2 cups diced chicken breast meat
½ tsp ground cumin
½ tsp ground coriander
2 Tb chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce – MILD
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container low fat sour cream

Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
Let stand 10 minutes before serving

Carrot cake

2009-04-02T20:42:00.000-07:00

I made this Carrot cake last week for an early Easter get together with dans family. it was so yummy. You should make one for Easter too.

RECIPE INGREDIENTS
For the Carrot Cake:
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon table salt
1 pound medium carrots (6 to 7 carrots), peeled
1 1/2 cups granulated sugar (10 1/2 ounces)
1/2 cup light brown sugar packed
4 large eggs
1 1/2 cups vegetable oil

For the Cream Cheese Frosting: The original recipe was actually double this frosting. if you do a sheet cake this is plenty, but if you do a layer cake like I did then double it, you will have left overs though.
8 ounces cream cheese softened but still cool
5 tablespoons unsalted butter softened, but still cool
1 tablespoon sour cream
1/2 teaspoon vanilla extract
1 1/4 cups confectioners' sugar (4 1/2 ounces)

DIRECTIONS
FOR THE CAKE:
Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch or 2 9" cake pans with nonstick cooking spray. Line bottom of pan with parchment and spray parchment.

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.

In food processor fitted with large shredding disk, shred carrots (you should have about
3 cups); transfer carrots to bowl and set aside. Wipe out food processor work bowl and fit with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 25-35 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.

FOR THE CREAM CHEESE FROSTING:
When cake is cool, process cream cheese, butter, sour cream, and vanilla in clean food processor workbowl until combined, about
5 seconds, scraping down bowl with rubber spatula as needed. Add confectioners' sugar and process until smooth, about 10 seconds.

Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.)

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.

Caramel Apple Cheesecake Bars...

2009-03-12T08:43:00.000-07:00

Caramel Apple Cheesecake Bars...
http://ourrecipeclub.blogspot.com/2009/03/caramel-apple-cheesecake-bars.html

i know it seems like there are a lot of steps, but they really are quite easy. oh yeah & so delicious! try 'em out & let me know what you think!

{caramel apple cheesecake bars}

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

2 (8-ounce) packages cream cheese, softened

1/2 cup sugar, plus 2 tablespoons, divided

2 large eggs

1 teaspoon vanilla extract

3 Granny Smith apples, peeled, cored and thinly sliced

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel topping, recipe follows

1/2 cup good caramel topping

Streusel Topping

1 cup packed brown sugar

1 cup flour

1/2 cup old fashioned oats

1/2 cup butter, softened

1 egg white

In a medium bowl or food processor, mix flour brown sugar & butter. With a pastry cutter or fork, mix until crumbly. Using the back of a measuring cup, press into a foil lined & buttered 9x13 inch baking dish. Bake 350 degrees for 15-20 minutes or until light golden.

In a different bowl, using an electric mixer, cream together cream cheese & 1/2 cup sugar- beat until smooth. Beat in eggs & vanilla. Mix until all combined. Spread over hot crust.

In a small bowl, mix together 2 TBSP sugar, cinnamon & nutmeg. Stir it into sliced apples. Evenly layer sugared apples on top of cream cheese layer.

To make the streusel topping, mix together brown sugar, flour, oats & softened butter. Using a fork or pastry cutter again, mix until crumbly. Stir in egg whites until evenly mixed in. Spoon over apples.

Shredded Pork Taquitos

2009-03-11T11:50:00.000-07:00

I got this recipe from
For The Love of Cooking

Shredded Pork Taquitos
I had a pork roast to cook and decided to cook it slow and low in the oven with green chiles, to make shredded pork. I thought I was going to make tacos or a taco salad with the pork but at the last minute I decided to try making baked taquitos. I was worried they wouldn't be as good as fried taquitios but I was pleasantly surprised because they were amazing. The pork was tender and juicy while the tortillas were very crispy. I made some salsa, guacamole and a cilantro and lime sour cream to dip them in. I loved these taquitos and so did my entire family.

Side note: I don't have exact measurements of the seasonings because I just sprinkled them all over the roast.

Shredded Pork:

2 tsp olive oil
1 1/2 - 2 lb pork roast (I used pork sirloin because it's lean)
1 7 oz can of whole green chiles
5-6 cloves of garlic, chopped finely
Dried oregano, to taste
Cumin powder, to taste
Garlic powder, to taste
Sea salt and fresh cracked pepper, to taste
2 cups of chicken broth

Preheat oven to 275 degrees. Season the entire pork roast to taste. Heat olive oil in a small Dutch oven over medium high heat. Once hot, add the seasoned pork roast and sear on all sides. Add the chicken broth, chopped garlic and whole green chiles.

Cover with a lid and place in the oven for 2 hours then turn roast over. Cook for an additional 1 1/2 to 2 hours or until the meat shreds easily with a fork. Shred the entire roast and mix meat with the juices then let simmer in the oven for 10-15 more minutes.

Additional Ingredients:

10 corn tortillas
Shredded sharp cheddar cheese
Olive oil cooking spray

Preheat the oven to 425 degrees. Wrap 10 corn tortillas in damp paper towels for 1-2 minutes in the microwave to soften. Place a bit cheese in the center of the tortilla then top with a bit of shredded pork and roll. Place, seam side down, on a baking sheet that's been coated with cooking spray.

Finish rolling the rest of the taquitos, then spray each of them with cooking spray and bake for 5-6 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.

Cilantro and Lime Sour Cream:

1/2 cup sour cream (I used non fat)
1 tbsp sweet yellow onion, diced finely
1-2 tbsp cilantro, chopped
Juice of 1/2 a lime

Combine all ingredients and mix thoroughly.

Dips:

Guacamole
Salsa
Cilantro and Lime Sour Cream

Serve the taquitos immediately. Enjoy.

Spaghetti Squash Spaghetti

2009-03-11T10:05:00.000-07:00

I got this recipe from a friend Christy. I was a little skeptical, but it was so good. and a better alternative to pasta.

Spaghetti Squash 1 squash

Ground turkey (Jenni-o) 1 pound

Spaghetti Sauce 1 jar

Squash:
Preheat oven to 375 degrees. Cut spaghetti squash lengthwise and scrape out seeds. Pierce with a fork. Sprinkle with salt, pepper, Italian seasonings and garlic salt to your personal liking. Cover with foil and bake for 1 to 1 1/2 hours cut side up. You don't want it to be crunchy or soggy when you scrape it out. Once cooked, let cool for a couple minutes then scraped out the squash with a fork. ( did mine cut side down with water all in the bottom of the cookies sheet. it worked fine. t hat is just how I always cooked squash before.)

Sauce:

I sprinkle a little Worcestershire, garlic salt, steak seasoning, and salt and pepper on the ground turkey to make it taste more like beef and then brown it in a saucepan on the stove. Once it's cooked add your choice of spaghetti sauce and warm in pan.

Serve sauce over spaghetti squash with Parmesan cheese on top. I like to serve it with a light garlic bread.
(I had too much sauce for the amount of noodles this made, so either do two squashes or save the rest of the sauce for another meal later)

Glazed Caramelized Roasted Banana Bread Drop Doughnuts

2009-03-11T06:56:00.000-07:00

I saw these made on the ultimate recipe showdown on food network and I thought they looks so go. I am not even a big doughnut person, but check it out!.

Glazed Caramelized Roasted Banana Bread Drop Doughnuts

Recipe courtesy Jenny Flake

Prep Time:
35 min
Inactive Prep Time:
hr min
Cook Time:
40 min

Level:
Intermediate

Serves:
28 to 30 drop doughnuts, 1 1/2 inches round shape

Ingredients
3 large ripe bananas, cut into 1/2-inch slices
2 tablespoons cold butter, cubed
3 tablespoons light brown sugar

Vegetable oil, for frying
1 3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup heavy cream
1/4 cup sour cream
1 egg
1 cup cinnamon chips (recommended: Hershey's)

Glaze:
1/3 cup milk
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
2 cups confectioners' sugar
Directions
Preheat oven to 400 degrees F.

Place sliced bananas into a small baking dish. Top evenly with cubed butter and sprinkle with brown sugar.
Bake for 20 to 25 minutes, until golden and bubbly. Remove and coarsely mash with a fork, still leaving chunks
of bananas. Set aside.

Heat 3 inches of oil into a large Dutch oven or large deep-fryer over medium heat, to 350 degrees F.

In a large bowl sift the flour, cinnamon, baking powder, baking soda and salt; set aside. Gently whisk the
heavy cream, sour cream and egg until just combined. Slowly stir banana mixture, cream mixture and cinnamon
chips into dry ingredients until just combined.

In batches, using a medium cookie scoop (that holds approximately 1 1/2 tablespoons); scoop dough and
carefully drop into hot oil, about 8 at a time. Fry for 3 to 4 minutes turning frequently, or until golden brown. Transfer doughnuts with a skimmer onto a paper towel lined plate to drain, until all have been
fried.

In the top of a double boiler set over simmering water, mix the milk, butter, and vanilla until the butter is
melted. Slowly add sugar, beating until glaze is smooth. Dip doughnuts into the glaze, turning to coat, and
carefully transfer them to a large sheet of waxed paper to dry.

Lemon blueberry bars

2009-03-10T22:01:00.000-07:00

I saw this recipe and I have to try them. maybe sometime when dan isn't here he doesn't like lemon or blueberries. Or maybe I will make them anyways and pretend I didn't remember that fact when I made them ( that is what I usually do :))

http://ourrecipeclub.blogspot.com/2009/02/blueberry-lemon-crumble-bars.html
i love lemon!!! i think it tastes fresh & with spring coming & the weather warming up, i am getting a little anxious! these bars are sweet, tangy & oh so springy! enjoy-

{blueberry lemon crumble bars}

1 cup butter, softened; more for the pan

3 cups all purpose flour

1 1/2 cups old-fashioned rolled oats (not quick oats)

1 1/3 cups packed light brown sugar

1 teaspoon salt

1 teaspoon baking powder

1 large egg, separated

14-ounce can sweetened condensed milk

1/2 cup fresh lemon juice

2 teaspoons grated lemon zest

2 1/2 cups room-temperature blueberries, washed and patted dry

Line a 9×13 inch metal baking pan with foil, leaving a 1-inch overhang on the ends. Lightly butter the bottom and sides of the foil.

In a large bowl, combine flour, oats, sugar, salt, and baking powder. Using your fingers, blend the butter completely into the flour mixture. Transfer 2 cups of crumb mixture to another bowl and reserve for topping. Blend the egg white into the remaining crumbs and press the mixture into the bottom of the pan to form a level crust. Press it with the bottom of a measuring cup to even it out. Bake 350 degrees the crust until it starts to form a dry top, 10 to 12 minutes.

In a medium bowl, whisk the sweetened condensed milk, lemon juice, lemon zest, and egg yolk. Let stand for 5 minutes; it will begin to thicken.

Sprinkle the blueberries evenly over the hot crust, then drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute a little more evenly, but take care not to crush the berries. The lemon mixture need not be perfectly evenly spread. Bake until the lemon mixture just begins to form a shiny skin, 7 to 8 minutes.

Sprinkle the reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until the filling is bubbling at the edges and the topping is brown, 25 to 30 minutes.

Let the bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a wire rack to cool completely. Remove the foil and cut into bars when cool. The bars may be stored at room temperature for a few hours, but should otherwise be kept in the refrigerator.