2 handfuls of angel hair pasta
2 TB pesto
Parmesan cheese
2 TB miracle whip
1 tsp olive oil
Pepper to taste
Boil the pasta for 12 minutes until cooked.
Showing posts with label Side Dishes. Show all posts
Showing posts with label Side Dishes. Show all posts
Monday, July 16, 2012
Pesto Angel Hair Pasta
2 handfuls of angel hair pasta
2 TB pesto
Parmesan cheese
2 TB miracle whip
1 tsp olive oil
Pepper to taste
Boil the pasta for 12 minutes until cooked.
Friday, July 6, 2012
Baby Shower Recipes
I was so busy cooking for the baby shower that I didn't get to take pictures of everything so here is a list of the recipes that I haven't already posted.
Old Fashioned Pink Popcorn
Ingredients:
2/3 cup popcorn kernels, popped
2 cups granulated sugar
2/3 cup half and half
1 Tbsp light corn syrup
1/4 tsp salt
1 tsp vanilla
6 drops red food coloring (or any other color you'd like)
Directions: Pour popped popcorn into two very large mixing bowls, set aside. In a large saucepan whisk together sugar, half and half, corn syrup and salt. Cook over medium high heat, stirring constantly until sugar has dissolved. Heat mixture to 232 degrees, stirring occasionally. Immediately remove from heat and pour in vanilla and food coloring. Drizzle mixture over popped popcorn. Gently stir popcorn until mixture is evenly coated and coating begins to dry (you'll notice the popcorn kernels separating). Pour mixture onto waxed paper and allow to dry about 20 minutes. Store in an airtight container. I used saran wrap and ribbon to make little favors. I also used plain popcorn and mixed with the pink to not make it so overwhelming with pink at the shower.
Skinny Taco Dip
8 oz 1/3 less fat Philadelphia cream cheese
8 oz reduced fat sour cream
16 oz jar mild salsa
1 packet taco seasoning
2 cups iceberg lettuce, shredded
2 large tomatoes, diced
1 cup reduced fat shredded cheddar cheese
2.25 oz black olives,
In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.
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French toast kabobs
Strawberries
Raspberries
Blue berries
1 loaf bread for french toast
Kabob sticks
Make the french toast and quarter all the slices. Begin making a pattern with the ingredients and add them to the sticks until finished. We served these with syrup, cinnamon and powder sugar shakers.
Angel food cake kabobs
Angel food cake
Strawberries
1 can chunk pineapples
Melted chocolate chips mixed with 3 TB's butter
Cut the angel food cake into small 1/2-1 inch squares and begin putting the ingredients on the sticks making a pattern. Melt the chocolate on low heat with the butter stirring frequently and drizzle over the plate of kabobs it will harden as it sets up.
I had a ton of leftover berries that were about to go bad so we made a berry compote. Basically you heat all the berries on medium heat with a TB of honey until they become a chunky sauce. We used the sauce as pancake syrup for breakfast the day after the shower it was delicious!!!!
If you have berries that are getting mushy this is wonderful or you can make a smoothy!
Becca’s taco roll ups
1 pound lean ground beef
1/2 to 1 (1.25-ounce) package taco seasoning mix
1/2 cup water
1 (16-ounce) can refried beans
6 (10-inch) flour tortillas I used more to stretch the recipe and make more bite size pieces for the shower.
1/2 cup salsa
3/4 cup shredded cheddar, Monterey Jack, or Mexican cheese blend
Instructions
Crumble the ground beef into a large skillet and brown over medium-high heat. When the meat is cooked (about 10 minutes), drain the fat. Add the taco seasoning and water, then stir and simmer the mixture for 3 minutes. Turn off the heat and stir in the refried beans.
To give the filling a smooth consistency, pour the beef mixture into a blender. With 4 or 5 short pulses, eliminate any large chunks from the mix.
For each wrap, heat a tortilla in the microwave for 10 seconds. Spread about 1/2 cup of the beef mixture evenly over it, then top with a layer of salsa and cheese. Roll it up and tuck in the ends.
Tightly cover each sandwich in plastic wrap and refrigerate for up to 24 hours. Cut in half at serving time. Makes 6 roll-ups.
1 pound lean ground beef
1/2 to 1 (1.25-ounce) package taco seasoning mix
1/2 cup water
1 (16-ounce) can refried beans
6 (10-inch) flour tortillas I used more to stretch the recipe and make more bite size pieces for the shower.
1/2 cup salsa
3/4 cup shredded cheddar, Monterey Jack, or Mexican cheese blend
Instructions
Crumble the ground beef into a large skillet and brown over medium-high heat. When the meat is cooked (about 10 minutes), drain the fat. Add the taco seasoning and water, then stir and simmer the mixture for 3 minutes. Turn off the heat and stir in the refried beans.
To give the filling a smooth consistency, pour the beef mixture into a blender. With 4 or 5 short pulses, eliminate any large chunks from the mix.
For each wrap, heat a tortilla in the microwave for 10 seconds. Spread about 1/2 cup of the beef mixture evenly over it, then top with a layer of salsa and cheese. Roll it up and tuck in the ends.
Tightly cover each sandwich in plastic wrap and refrigerate for up to 24 hours. Cut in half at serving time. Makes 6 roll-ups.
Ingredients:
2/3 cup popcorn kernels, popped
2 cups granulated sugar
2/3 cup half and half
1 Tbsp light corn syrup
1/4 tsp salt
1 tsp vanilla
6 drops red food coloring (or any other color you'd like)
Directions: Pour popped popcorn into two very large mixing bowls, set aside. In a large saucepan whisk together sugar, half and half, corn syrup and salt. Cook over medium high heat, stirring constantly until sugar has dissolved. Heat mixture to 232 degrees, stirring occasionally. Immediately remove from heat and pour in vanilla and food coloring. Drizzle mixture over popped popcorn. Gently stir popcorn until mixture is evenly coated and coating begins to dry (you'll notice the popcorn kernels separating). Pour mixture onto waxed paper and allow to dry about 20 minutes. Store in an airtight container. I used saran wrap and ribbon to make little favors. I also used plain popcorn and mixed with the pink to not make it so overwhelming with pink at the shower.
Skinny Taco Dip
8 oz 1/3 less fat Philadelphia cream cheese
8 oz reduced fat sour cream
16 oz jar mild salsa
1 packet taco seasoning
2 cups iceberg lettuce, shredded
2 large tomatoes, diced
1 cup reduced fat shredded cheddar cheese
2.25 oz black olives,
In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.
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Strawberries
Raspberries
Blue berries
1 loaf bread for french toast
Kabob sticks
Make the french toast and quarter all the slices. Begin making a pattern with the ingredients and add them to the sticks until finished. We served these with syrup, cinnamon and powder sugar shakers.
Angel food cake kabobs
Angel food cake
Strawberries
1 can chunk pineapples
Melted chocolate chips mixed with 3 TB's butter
Cut the angel food cake into small 1/2-1 inch squares and begin putting the ingredients on the sticks making a pattern. Melt the chocolate on low heat with the butter stirring frequently and drizzle over the plate of kabobs it will harden as it sets up.
I had a ton of leftover berries that were about to go bad so we made a berry compote. Basically you heat all the berries on medium heat with a TB of honey until they become a chunky sauce. We used the sauce as pancake syrup for breakfast the day after the shower it was delicious!!!!
Sunday, June 3, 2012
Buffalo Chicken Dip
1 can chicken
1 package cream cheese
1 cup sharp cheddar
2 tbsp-4tbsp hot sauce
1 clove of garlic
1 tbsp olive oil
Saute the minced garlic in a skillet with the olive oil.
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Add the chicken to the skillet and stir until it's warm.
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Add the softened cream cheese and hot sauce stirring until it's mixed in.
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Pour the mixture into a pan and cover with the cheese. This recipe will refrigerate overnight if you want to make it ahead for a party just pop it in the oven for a few extra minutes before you serve it.
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Cook at 350 until the cheese is melted. Around 10-15 minutes depending on your oven. It will take longer to heat up if you have refrigerated it, so just make sure to watch that it isn't burning.
Serve it with the tortilla chips and enjoy!
1 package cream cheese
1 cup sharp cheddar
2 tbsp-4tbsp hot sauce
1 clove of garlic
1 tbsp olive oil
Saute the minced garlic in a skillet with the olive oil.
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Add the chicken to the skillet and stir until it's warm.
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Add the softened cream cheese and hot sauce stirring until it's mixed in.
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Pour the mixture into a pan and cover with the cheese. This recipe will refrigerate overnight if you want to make it ahead for a party just pop it in the oven for a few extra minutes before you serve it.
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Cook at 350 until the cheese is melted. Around 10-15 minutes depending on your oven. It will take longer to heat up if you have refrigerated it, so just make sure to watch that it isn't burning.
Serve it with the tortilla chips and enjoy!
Tuesday, May 29, 2012
Lighter Fettuccine Alfredo
Ingredients
1 cup(s) thick whole-milk ricotta cheese
1/4 cup(s) chopped basil leaves Salt and freshly ground black pepper
1 minced gaarlic clove
1 bag frozen spinach
1/2 TB butter
1/2 c parmesan cheese plus more for serving
1/4 c mozerella or some other white cheese I used quesadilla cheese
Directions
In a large pot of boiling salted water, cook the fettuccine until al dente. Reserve 3/4 cup of the pasta cooking water and drain the fettuccine well.
Melt butter in skillet and saute minced garlic.
Add the ricotta and the 1/2 cup of grated cheese to the pot along with the reserved pasta cooking water; stir until smooth. Add the thawed frozen spinach
Add the fettuccine and the basil, season with salt and pepper and toss. Serve in bowls, passing additional grated cheese at the table. If it is too watery from the spinach just let it rest for a few minutes and it will thicken up.
Monday, May 28, 2012
Tempura Sweet Potato Fries
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Ingredients
1 chopped Sweet Potato
1 egg
1 c ice water
1 c flour
Measure flour in a bowl and add COLD water. Stir slightly until flour is lumpy (do not over mix!). Add a cold egg and stir lightly. Batter must be cold at all times. Too much mixing, or if the batter becomes warm will make the batter doughy.
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Heat the oil in a pan and dip each individual fry into the batter before dropping it into the frying pan.
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Cook until the fries are golden brown and crispy.
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Monday, April 9, 2012
Croissants
Croissants
Ingredients4 teaspoons instant dried yeast
1/2 cup lukewarm water
3 1/2 cups bread flour
1/2 cup skim milk
1/3 cup granulated sugar
3 tablespoons butter, melted and cooled
1 1/2 teaspoons salt
1 cup butter, softened
1 egg
2 tablespoons skim milk
Dissolve the
yeast in the warm water for 5 minutes.
Add the bread flour, milk, sugar, melted butter, and salt to the dissolved yeast and water and mix the dough on medium speed for about 2 minutes.
If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to fold a shape.
Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes.
Flour the surface you will be rolling the dough out on. Roll the dough into a rectangle about the size of a cookie sheet, and then cover it loosely and allow it to rise for 40 minutes.
Round 1- Spread the softened butter on the dough and then fold the dough into thirds. Roll the long, thick rectangle back into the original shape.
Round 2- Spread the softened butter on the dough and then fold the dough into thirds.Cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour.
Round 3- Spread the softened butter on the dough and then fold the dough into thirds. Roll the long, thick rectangle back into the original shape.
Using a sharp knife, cut the dough into 3 rectangle strips, then cut each strip into 3 squares, and final each square into 2 triangles.
Pull the tip of each triangle and then roll the croissants up from the base. If you want it to look like a crescent curve the ends slightly.
Arrange each finished croissant on a lightly greased baking sheet with at least 1 1/2 inches between each pastry.
Cover them loosely with plastic wrap and allow them to rise for 45 minutes to 1 hour, until they are nearly doubled in size.
Preheat the oven to 400F. Whisk the egg and 2 tablespoons milk together to make an egg wash. Brush the egg wash across the surface of each pastry.
Bake the croissants for 12 to 14 minutes, until they are puffed and golden brown.
Add the bread flour, milk, sugar, melted butter, and salt to the dissolved yeast and water and mix the dough on medium speed for about 2 minutes.
If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to fold a shape.
Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes.
Flour the surface you will be rolling the dough out on. Roll the dough into a rectangle about the size of a cookie sheet, and then cover it loosely and allow it to rise for 40 minutes.
Round 1- Spread the softened butter on the dough and then fold the dough into thirds. Roll the long, thick rectangle back into the original shape.
Round 2- Spread the softened butter on the dough and then fold the dough into thirds.Cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour.
Round 3- Spread the softened butter on the dough and then fold the dough into thirds. Roll the long, thick rectangle back into the original shape.
Using a sharp knife, cut the dough into 3 rectangle strips, then cut each strip into 3 squares, and final each square into 2 triangles.
Pull the tip of each triangle and then roll the croissants up from the base. If you want it to look like a crescent curve the ends slightly.
Arrange each finished croissant on a lightly greased baking sheet with at least 1 1/2 inches between each pastry.
Cover them loosely with plastic wrap and allow them to rise for 45 minutes to 1 hour, until they are nearly doubled in size.
Preheat the oven to 400F. Whisk the egg and 2 tablespoons milk together to make an egg wash. Brush the egg wash across the surface of each pastry.
Bake the croissants for 12 to 14 minutes, until they are puffed and golden brown.
Sunday, April 8, 2012
Red Potatoes with Pesto and Parmesan Cheese
Red Potatoes with Pesto and Parmesan Cheese
8 red potatoes
2 Tb pesto
1/2 cup Parmesan cheese
olive oil
Preheat the oven to 350 degrees. Cut the red potatoes into wedges and drizzle with olive oil in a bowl. Add the pesto and stir until all the potatoes are evenly coated.
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Place on a cookie sheet and sprinkle with Parmesan cheese.
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Bake for 30-40 minutes or until the potatoes are tender. Sprinkle with the remaining Parmesan cheese and enjoy!
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Bake for 30-40 minutes or until the potatoes are tender. Sprinkle with the remaining Parmesan cheese and enjoy!
Friday, April 6, 2012
Sweet Potato Fries
I had theses amazing breaded sweet potato fries at a restaurant the other day and I wanted to learn how to make them. These turned out great but I wanted the batter to have a flaky consistency when they were finished and they mostly tasted like donuts instead. I will keep trying to recreate the restaurant version...
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French fried veggie batter
Mix all dry ingredients; mix all wet ingredients, then add to dry ingredients.
Dip Sweet potatoes into batter, then fry as usual for fried vegetables.
Dredge the cut fries in the batter mixture and drop into a pan with hot oil cooking for about 5 minutes until golden brown. Continue to do this until all the sweet potatoes are cooked.
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French fried veggie batter
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. chili powder
1/2 tsp. garlic salt
1/2 c. milk
1 tbsp. oil
2 eggs
Boil the sweet potatoes for 10 minutes. Remove and
allow to cool. Peel the potatoes and cut into thick fries. 1 1/2 tsp. baking powder
1/2 tsp. chili powder
1/2 tsp. garlic salt
1/2 c. milk
1 tbsp. oil
2 eggs
Mix all dry ingredients; mix all wet ingredients, then add to dry ingredients.
Dip Sweet potatoes into batter, then fry as usual for fried vegetables.
Dredge the cut fries in the batter mixture and drop into a pan with hot oil cooking for about 5 minutes until golden brown. Continue to do this until all the sweet potatoes are cooked.
Ingredients if baking the sweet potatoes
2 large sweet potatoes
vegetable oil
1 TB brown sugar
1 tsp garlic salt
1 tsp cayenne pepper
1 tsp paprika
pinch cinnamon.
2 large sweet potatoes
vegetable oil
1 TB brown sugar
1 tsp garlic salt
1 tsp cayenne pepper
1 tsp paprika
pinch cinnamon.
Boil the sweet potatoes for 10 minutes. Remove and allow to cool. Peel the potatoes and cut into thick fries.
If you choose to bake the potatoes instead of frying them lay them in a single layer on a baking sheet.
Sprinkle them with 1 tsp cayenee pepper, 1 tsp paprika, 1tsp garlic salt. Drizzle about 1-2 TB olive oil on the potatoes and put in the oven at 350 to bake 30-35 minutes depending on how crunchy you like your fries.When they are done sprinkle them with brown sugar and a pinch of cinnamon or you could drizzle them with maple syrup.
If you choose to bake the potatoes instead of frying them lay them in a single layer on a baking sheet.
Sprinkle them with 1 tsp cayenee pepper, 1 tsp paprika, 1tsp garlic salt. Drizzle about 1-2 TB olive oil on the potatoes and put in the oven at 350 to bake 30-35 minutes depending on how crunchy you like your fries.When they are done sprinkle them with brown sugar and a pinch of cinnamon or you could drizzle them with maple syrup.
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