tag:blogger.com,1999:blog-80991355004537652062024-03-13T11:55:35.572-07:00John 6:55At home cooking of desserts for a crowd (plus some recipes for one or two people)Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-8099135500453765206.post-68537807549030368252013-05-19T14:24:00.001-07:002013-05-19T14:24:42.324-07:00Super-simple vinaigrette<p>3t TJ's white balsamic vinegar<br>
2t OhOlive's garlic infused olive oil<br>
1/2t kosher salt<br>
Big pinch black pepper<br>
Little pinch sugar<br>
1/2t Penzey's Canada Powdered Mustard<br>
1t Penzey's Freeze Dried Shallots</p>
Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.com0tag:blogger.com,1999:blog-8099135500453765206.post-25542902508383055562012-12-31T08:29:00.001-08:002012-12-31T09:26:54.454-08:00A Fish-Taco-At-Home Brainstorm<div><p>I love fish tacos, especially the Baja style from Chicks'n'Salsa.  Which are not too cheap and nowhere near home.  I've been noodling around with how to replicate that at home, but a little more easily.  I don't want to bread and then deep fry fish, just for starters. I tried the Gorton's way, but that was... icky.</p>
<p>Pan-fry the fish, marinated and no breading, then throw a few Durkee onions on the taco (with chipotle mayo, shredded cabbage and cucumber) to replicate the breading crunch, flavor, saltiness and unctuousness! You'll never know if it's bad because I'll delete this post right after I try it for lunch today.</p>
</div>Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.com0tag:blogger.com,1999:blog-8099135500453765206.post-43288887801389171632012-11-20T20:28:00.001-08:002012-11-20T20:28:04.027-08:00Rhubarb Custard Pie<div><p>This is the best pie ever. Really.</p>
<p>1 c sugar<br>
1/2 c brown sugar<br>
1/4 c flour<br>
1/4 t nutmeg<br>
Dash salt<br>
3 eggs, beaten<br>
4 c rhubarb, 1-inch dice<br>
2 T butter</p>
<p>Mix dry ingredients, add eggs and then the rhubarb (if using frozen, don't thaw first, just increase baking time by 5 minutes or so). Pour into a pie shell, add a lattice top and dot with butter. Bake at 400 degrees for 50 minutes.</p>
</div>Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.com0tag:blogger.com,1999:blog-8099135500453765206.post-11760061508249923232012-11-20T20:21:00.001-08:002012-11-20T20:21:00.311-08:00Pecan Pie<div><p>One of the biggest reasons I am so thankful that I am no longer allergic to nuts! And easy, too.</p>
<p>3 eggs<br>
2/3 c sugar<br>
Dash salt<br>
1 c dark corn syrup<br>
1/3 c melted butter<br>
1 c pecan halves</p>
<p>Mix all but nuts until well combined. Add the nuts and pour into a pie shell. Bake at 350 degrees for 50 minutes or until a knife inserted to halfway between center and edge comes out clean. Serve at room temperature.</p>
</div>Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.com0tag:blogger.com,1999:blog-8099135500453765206.post-80908293794597857572012-11-20T20:13:00.001-08:002012-11-20T20:13:24.669-08:00Hoosier Sugar Cream Pie<div><p>I had no idea. A little like a custard pie but with no eggs, so also a little like a pudding, too. Warm, room temp or cold, this pie is wonderful and rich!</p>
<p>2 c heavy cream<br>
1 c sugar<br>
1/2 c flour<br>
1/2 t vanilla<br>
2 T butter cut into pieces<br>
Nutmeg</p>
<p>Combine the cream, sugar, flour and vanilla and whisk until well mixed. Pour into a crust and dot with the butter. Dust lightly with nutmeg. Bake at 350 degrees for about an hour or until the crust is browned. Since there is no egg involved, a slightly wiggly center is no problem.</p>
</div>Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.com0tag:blogger.com,1999:blog-8099135500453765206.post-40224037133112089922012-11-20T20:07:00.001-08:002012-11-20T20:07:17.429-08:00Mock Mince Meat Pie<div><p>I have no idea how this came to be mock minced meat, because it has no meat and should be called apple-raisin or something. Yummy warm or perhaps even for breakfast? A la mode definately. I think the ingredients can be tweaked it almost any direction and a top crust would be a fine addition.</p>
<p>4 apples, peeled, cored,diced<br>
1-1/2 c raisins<br>
1 orange rind<br>
Juice from one orange<br>
Juice<br>
3/4 c sugar<br>
1/4 t clove<br>
1/2 t cinnamon<br>
Crushed crackers</p>
<p>Put the apples, raisins, orange zest and orange juice in a pan. Bring to a boil and simmer until the apples are soft. Add juice as needed to create a sauce. Add the sugar and spices. Add enough cracker crumbs to slightly thicken the juice. Pile into a pie shell and bake at 350 degrees for about 40 minutes or until the crust is golden brown. Serve warm or room temperature.</p>
</div>Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.com0tag:blogger.com,1999:blog-8099135500453765206.post-75427472232175458452012-11-20T19:55:00.001-08:002012-11-20T19:55:34.914-08:00Shoofly Pie<div><p>There are wet versions and dry versions of this pie.  The wet is rather like pecan pie without the pecans.  The dry is almost like a coffeecake in a crust.  This version is somewhere between.</p>
<p>1 c flour<br>
3/4 c brown sugar<br>
2 T butter, softened<br>
1 egg<br>
1 c molasses<br>
1 t baking soda<br>
3/4 c boiling water</p>
<p>Mix the flour and sugar.  Mix in the butter well.  Reserve 2/3 c for the top.  To the rest, add the rest of the ingredients.  Pour into a pie shell and sprinkle the reserved crumbs on top.  Bake at 350 degrees for about 45-50 minutes or until firm and gold.</p>
</div>Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.com0tag:blogger.com,1999:blog-8099135500453765206.post-52591951586430350852012-11-16T07:45:00.002-08:002012-11-16T07:46:56.887-08:00Eggnog Hard SauceI was happily surprised by how good this sauce is. I am somewhat familiar with the "hard sauce" recipes out there that are really just soft butter and powdered sugar. This sauce is WAY better. This is a doubled version of one I found on Taste of Home. It makes about 3 cups. I served it warm, in a pitcher, for folks to drizzle over a fruitcake and a pear gingerbread (recipes to follow). Since it is essentially a thin pudding, you'll want to prevent a skin from forming if you don't use it right away. Mine stayed warm, so I just put a smidgen of butter on top and let it melt over. If you were to refrigerate it, that would leave an unsightly film, unless you plan to re-heat the sauce. I would also consider different spices, perhaps an apple pie spice mix, or lots of ginger?<br />
<br />
2 c sugar<br />
1/4 c flour<br />
1/2 t nutmeg<br />
1/4 t allspice<br />
2 c water<br />
1/4 c butter (salted)<br />
2 t vanilla<br />
1/2 t rum extract<br />
<br />
Mix the sugar, flour and spices in a medium saucepan. Slowly add the water, whisking until smooth. Heat while stirring, to boiling, then simmer 2 minutes. Remove from heat and add the butter and extracts and stir until incorporated.Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.com0tag:blogger.com,1999:blog-8099135500453765206.post-46708965612939769502012-10-29T10:44:00.003-07:002012-10-29T11:02:21.003-07:00Pie CrustI totally stole this from the Thanksgiving issue of Better Homes and Gardens. I have been on the prowl for a exceptional pie crust recipe for a while now. I could make a decent non-flaky one, but I wanted a truly flaky version and so far, this takes the <strike>cake</strike> pie.<br />
<br />
2 C regular flour<br />
1 T sugar (certainly could leave this out for a savory version)<br />
1 C salted butter (I know, I know)<br />
1/4 C water<br />
1/4 C vodka<br />
<br />
The key to all of this is CHILLED. Everything. I put the flour and sugar in the processor bowl and put that in the fridge for at least 1/2 hour. {I'd store the vodka in the freezer full time, but I'm afraid my son would sneak some out and cut it with water!} Chilled water from the fridge. Cut the butter into little bits and put them back in the fridge. Mix the water and vodka and put back in the fridge. Once they're all chilled, pulse the butter into the flour just until you have pea-sized lumps. Drizzle in the liquids pretty quickly with the motor on. You don't want the dough to get over-worked. When it just starts to come together, stop. Pull the dough into 2 baggies, shape into disks and get then back in the fridge for another 1/2 hour or so. (Clean up, watch TV, prepare cooked filling, etc.) Take one out and roll it out using as little flour as possible. Fit it , without stretching, into the pie pan. Trim the edges a little and put it back in the fridge for another 1/2 hour or so. Prepare the other round similarly. Fill and bake, or dock, bake and fill - ENJOY!Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.com0tag:blogger.com,1999:blog-8099135500453765206.post-61921386972471170412012-04-04T05:57:00.000-07:002012-04-04T06:00:27.236-07:00Cinnamon SconesI think I finally have this recipe nailed down. I really like the scones from Panera, but they are too expensive and taste of too much baking powder. I tried using Hershey's cinnamon chips, but they taste too... Hershey's-ish. The basis for this comes from America's Test Kitchen via Smitten Kitchen.<br />
<br />
1 T cinnamon<br />
1/2 T cream<br />
add just enough cream to make a very thick, dry paste, then set aside<br />
2 c flour<br />
1/4 t salt<br />
3 T sugar<br />
2-1/2 t baking powder<br />
mix together in medium bowl<br />
5 T salted butter<br />
cut in flour mixture to the size of small peas (or freeze and use a grater to add)<br />
1 c heavy or whipping cream<br />
stir in until just combined, then knead in the bowl with your hands just until the mixture starts to form together. Sprinkle the cinnamon mixture over the dough and knead three more times to distribute the spice. Form a disk one inch thick. If you like, spread with an egg wash and sprinkle with sanding sugar and additional cinnamon. Cut into about 8 wedges, set at least one inch apart on an ungreased sheet. Bake at 425-degrees for 12-15 minutes.Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.com0tag:blogger.com,1999:blog-8099135500453765206.post-41612948359637887682012-01-19T20:27:00.001-08:002012-01-19T20:27:18.277-08:00Apple Sharlotka<div><p>From Smitten Kitchen</p>
<p>This was an interesting dessert.  Sort of a cross between a cake and a pie.  I suggest a mix of tart apples with some that cook softer.  3-Grannies and 3-Macs?  Make sure you beat the eggs long enough to create the foaminess that will bake into an interesting sugary shell over the top, with the insides steaming together.  My Russian coworker made this in the old country, sometimes with different fruit or raisins.  Walnuts would be nice (if they didn't give me hives, that is!)</p>
<p>6 Granny Smiths, 1/4 "dice<br>
3 eggs<br>
1c sugar<br>
1t vanilla<br>
1c flour</p>
<p>Preheat 350 degrees. Line 9" springform with parchment and butter well.  Put diced apple evenly in pan.  Mix eggs and sugar and beat til thick, yellow and foamy.  Mix in vanilla and then stir in the flour.  Pour over the apples and spread to cover all pieces.  Bake about one hour.  Cool in pan for ten minutes.  Remove ring, flip onto plate, remove bottom and peel off parchment.  Place serving plate onto the cake and flip back right side up.  Serve warm with cinnamon and powdered sugar dusted over it.</p>
</div>Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.com1tag:blogger.com,1999:blog-8099135500453765206.post-35983984973828800952011-12-18T11:50:00.001-08:002012-01-18T10:26:05.009-08:00Winter salad<div>
This works best with a mild, sweet vinegar like Raspberry Wine (or balsamic, if you can afford it!) If you don't have that then add a tiny sprinkle of sugar to the vinegar. I would also plop two poached eggs on top, so start those first if you're adding them.<br />
In a ridiculously large bowl, put about one tablespoon of vinegar and about one-half tablespoon of Penzey's dried shallots. Dice several dried tomatoes into 1/4 inch pieces and drop on top (don't stir yet.) Add 1/4 teaspoon each of salt and pepper and a teaspoon of dijon. Add about 3 tablespoons of oil and stir. Add salad greens and toss. Plate. On top, sprinkle raisins, craisins, roast pepitas and chow mein noodles. Shave a mild American parmesan on top and enjoy.</div>Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.com0tag:blogger.com,1999:blog-8099135500453765206.post-58241566771267087852011-01-10T19:51:00.000-08:002012-01-18T10:26:44.584-08:00Microwave BrowniesI can't believe I forgot to add these here. I cannot eat an entire "batch" of these, but maybe you can try. I tried having only one bowl to mix and bake, but I thought it made too much mess, so this mixes in one bowl and cooks in a Corning rice bowl. I've also tried putting bits of things in the batter, but they are decadent enough without the additions. You should also eat them as soon as they have cooled a bit - like most "breads" baked in the microwave, they get a little rubbery after they cool.<br />
<br />
3T butter, melted<br />
1/2 c sugar<br />
1/4 c cocoa<br />
1/4 c flour<br />
1 egg<br />
1/2 t vanilla<br />
<br />
Melt the butter in a Corning rice bowl in the microwave for 20 seconds. Swirl to coat the bowl sides, then set aside. Mix the dry ingredients well in a small mixing bowl. Add the egg, vanilla and butter, and stir just until mixed well. Pour into the rice bowl and microwave for 1:35 in a 110-watt microwave with rotating platter. (If your microwave is different, you will probably have to adjust the cooking time.) Cool slightly and eat.Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.com0tag:blogger.com,1999:blog-8099135500453765206.post-7848845951708237172011-01-02T15:07:00.000-08:002012-01-18T10:27:05.940-08:00Pasta Cheese SoupAny pasta shape will work, although the original called for macaroni. This is about enough for two.<br />
<br />
2 oz pasta<br />
1 T olive oil<br />
1 small onion, minced<br />
1 small celery stalk, minced<br />
1 medium carrot, minced<br />
2 T flour<br />
2 c broth<br />
3 oz shredded cheddar<br />
2 T Parmesan<br />
1 c milk<br />
<br />
Cook pasta, drain and put into bowl. Put oil and three veggies into pot and saute until soft but not brown. Add flour and cook a minute or so further. Add broth and bring to a boil, stirring well. Remove from heat. Stir in cheeses until melted. Add milk and pasta, then serve.Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.com0tag:blogger.com,1999:blog-8099135500453765206.post-82886861301117362922011-01-02T11:49:00.000-08:002012-01-18T10:27:19.682-08:00Cranberry Streusel Muffins (8)This recipe isn't quite right yet, because it still makes eight muffins. Granted they are regular-sized muffins, unlike the monsters they sell at the grocery store, but in this case, eight is more than enough! You could decrease the amount of cranberries, but they are the highlight. I want to get it smaller, but in the meantime...<br />
<br />
1/4 c butter<br />
1/3 c sugar<br />
1 egg<br />
1/2 t vanilla<br />
1 c flour<br />
1 t b powder<br />
1/4 t salt<br />
1/4 c milk<br />
1 c whole cranberries<br />
3 T flour<br />
2 t b sugar<br />
1/4 t cinnamon<br />
2 t butter<br />
<br />
Heat oven to 375-degrees. Cream the first two ingredients - it helps if the butter is room temperature or warmed for about 10 seconds in the microwave. Add the egg and vanilla and mix well. In a separate bowl, mix the flour b powder and salt. Add all at once to the egg mixture and measure the milk on top. Gently stir until just barely mixed, then stir in the berries. Spoon into grease muffin cups. Mix the last four ingredients into crumbs and sprinkle even over the tops of the muffins. Bake 25-30 minutes or until nicely golden brown. Let them cool a minute or two, then remove from the tin onto a wire rack to cool so that they don't get soggy bottoms. I think they are much better warm or the same day, as they lose texture as they age. (Another reason to get the quantity down, yes?)Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.com0tag:blogger.com,1999:blog-8099135500453765206.post-62883818045980399422011-01-02T11:39:00.000-08:002012-01-18T10:27:31.935-08:00Microwave Custard for twoI'm still working on this one. I think the time/power is the biggest hurdle I haven't worked out correctly yet. Plus, microwaving custard makes for lumpy custard in most cases. You can also substitute 2 T maple syrup for the sugar. Oh - and you won't be able to get these clean in the dishwasher, so be prepared to wash the ramekins by hand (the egg protein, I think).<br />
<br />
3/4 c milk (I use 2%)<br />
2 T b sugar<br />
pinch salt<br />
1 egg, well beaten<br />
<br />
Heat the milk in microwave for 1 minute on high. Add sugar and salt, mixing well until dissolved. Add egg and mix well. (A custard purist would now strain the mixture to get weird egg lumpiness out.) Pour into two 6-oz microwave-safe ramekins. Microwave for (approximately) five minutes at 20% power (I have an 1,100-watt microwave). Let sit in for a while in the microwave, then cool on the counter a while. Refrigerate for complete creaminess.Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.com0tag:blogger.com,1999:blog-8099135500453765206.post-54661507150935368912011-01-02T11:15:00.000-08:002012-01-18T10:27:49.877-08:00Apple Bacon "Burger"My son does not care for Boca Burgers, but I think that is beacuse he tries them plain with just katsup, and to me that is just not fair. I found this hamburger recipe and knew it would be perfect with a Boca because there's just so much going on, flavor-wise. You'll never notice it isn't ground beef. If you want it truly vegetarian, you'll have to leave out the bacon. I also suggest the regular ole Boca - no need for any Southwest flavored "burger" or whatever. As for apple, I love a crisp apple with a tart profile, so Granny Smith or a Jonacrisp would be my choice.<br />
<br />
whole grain hamburger bun<br />
1 t Dijon<br />
thin layer of sharp cheddar<br />
1 cooked Boca pattie<br />
2 slices bacon<br />
1 not-thin slice of apple<br />
1 T mayo<br />
heavy sprinkle of Chipotle powder (<a href="http://www.penzeys.com/">Penzey's</a>, of course!)<br />
<br />
Eat!Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.com0tag:blogger.com,1999:blog-8099135500453765206.post-17123106552435663292010-11-26T15:39:00.000-08:002012-01-18T10:28:40.394-08:00Browned Brussels SproutsI was reading an article from my mother (breast cancer survivor) just this morning about the benefits of eating cabbage-type food. I thought with gladness about the big bag of Brussels Sprouts in my fridge, just waiting to be browned within an inch of their lives.<br />
<br />
This recipe is all mine. It doesn't work quite as well with frozen Brussels Sprouts, so I tend to make it when they go on sale for the holiday season. If you like them softer, add a little more water so that they braise longer. You could also add seasonings with the water such as cayenne, or a dollop of mustard. You could also add thyme instead at the end...etc. etc. etc.<br />
<br />
9 Brussels Sprouts, trimmed and cut into quarters along the stem<br />
1/2 T olive oil<br />
1/4 c water<br />
1 T butter<br />
1 garlic<br />
S&P to taste<br />
<br />
Saute the sprouts in the olive oil for about 4 minutes over medium high heat. Add the water and simmer until dry and the sprouts have softened. Add the butter and saute, stirring constantly, until they are a deep brown color. Add garlic toward the very end. Add salt and pepper to taste.Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.com0tag:blogger.com,1999:blog-8099135500453765206.post-6849244037390020022010-11-26T07:23:00.000-08:002012-01-18T10:29:23.620-08:00Chocolate Bread PuddingThere are lots of rules about bread puddings. My least favorite is the one about using a Bain Marie to cook them. This recipe is pretty hard to goof up, since there's a nice amount of chocolate, so I don't usually bother with the hot water bath. You can do it if you want, but it is not necessary. This also never seems to mix very well. The chocolate just doesn't really mix into all the other stuff for me, so it tends to be chocolate-chunk pudding. I've used a variety of things instead of the half and half, without any bad results. Part milk, part yogurt (plain); part milk, part sour cream... you get the idea. Also, the yummier the bread, the yummier the pudding - it would be great with brioche or croissants, but I tend to use leftover store-made french bread because that's what I have available. If you get a chance to let the bread cubes dry out beforehand, that will help a little too.<br />
<br />
1 c half-and-half<br />
1 T dark rum<br />
1 T vanilla<br />
3 c bread cubes<br />
1 large egg<br />
1/4 c sugar<br />
6 oz melted semi-sweet chocolate, melted and cooled<br />
<br />
Heat oven to 325-degrees. Mix the first three ingredients and toss with the bread cubes. Cream together the egg and sugar, then mix in the chocolate. Toss everything, then put into two well-greased 2-cup dishes. Put those two dishes into a large pan and fill halfway with boiling water. Put all into the oven and bake 30-35 minutes. Cool 10 minutes, then remove from oven. Serve with whipped cream and grated chocolate (or just eat as-is!)Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.com0tag:blogger.com,1999:blog-8099135500453765206.post-38650792547319536782010-11-26T07:03:00.000-08:002012-01-18T10:29:43.184-08:00Sausage, Potato, Cheese WafflesThese can probably be cooked as pancakes, but since I have a waffle iron, I use that. Reducing a recipe can sometimes yield silly-sounding ingredients. This one calls for 1-1/2 oz Italian sausage. Take my word for it that you can use any kind of sausage (or even bacon) and the amount is not that critical. You want enough sausage to taste it, but not so much that it fills the waffle and overpowers the other flavors. Maybe two brown-and-serves would work?<br />
<br />
1-1/2 oz Italian Sausage<br />
1/2 russet potato, grated and squeezed dry<br />
2 T butter<br />
1 c flour<br />
1/2 T b powder<br />
14 c shredded cheddar<br />
2 t parsley, chopped<br />
1/2 t salt<br />
1/2 t pepper<br />
1 c milk<br />
1 egg, beaten<br />
<br />
Cook the sausage til browned, add potato and cook 2 more minutes. Add butter to pan and cool 10 minutes. Mix the dry ingredients, and mix the milk and egg together. Combine all and stir just until mixed. Cook as waffle iron directs. (or cook on heated pan as pancakes)Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.com0tag:blogger.com,1999:blog-8099135500453765206.post-65119974308138839722010-11-26T06:53:00.000-08:002012-01-18T10:30:04.396-08:00Welsh CakesThese are difficult to describe. They are like pancakes, but only sort of. There's a pretty hefty amount of butter in these, so they are yummy as they are - no need for a plate and syrup and stuff. I think of them as also being like crumpets of English muffins, but that's because my mother sometimes made them from scratch and when they are fresh off the grill, they don't need to be toasted, just like these cakes. They are wonderful the next day after being toasted... Just TRY THEM! And you will need to use currents, because raisins are just too big.<br />
<br />
1-1/2 c flour<br />
1/2 c sugar<br />
1 t b powder<br />
1/4 t nutmeg<br />
1/8 t salt<br />
1/2 c butter<br />
1/3 c currents<br />
1 egg beaten<br />
2 T milk<br />
<br />
Mix dry ingredients. Cut in butter to small pea size. Stir in currents. Mix egg and milk and add. Mix just til ball of dough forms. Knead briefly and roll to 1/4" thick. Cut into wedges. Heat an ungreased skillet over medium heat. Add wedges and cook 2 minutes on the first side and 1-1/2 minutes on the second side. They will turn golden brown and change consistency. YUMMM!Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.com0tag:blogger.com,1999:blog-8099135500453765206.post-22497732407980915032010-11-26T06:44:00.000-08:002012-01-18T10:30:19.353-08:00Southwest Grilled CheeseThis was supposed to be cooked on a panini press, but I don't have room for something like that, so it's just a grilled cheese in my book.<br />
<br />
1/2 c shredded cheddar<br />
1/2 c shredded zucchini<br />
1/4 c shredded carrot<br />
2 T shredded red onion<br />
2 T salsa<br />
4 sliced bread<br />
butter<br />
<br />
Mix first 5 ingredients. Spread 2 slices with 1/2 mixture on each, add second slice to form sandwich. Butter outside of bread and then grill on each side until golden brown.Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.com0tag:blogger.com,1999:blog-8099135500453765206.post-81895045900679199812010-11-26T06:39:00.000-08:002012-01-18T10:30:37.361-08:00Vietnamese SandwichI finally bought a small George Foreman grill because of this sandwich. The grill works great to cook the chop for this sandwich. YUMMY!<br />
<br />
1/4" boneless pork loin chop<br />
baguette<br />
mayonnaise<br />
Sriracha<br />
lime juice<br />
red onion<br />
cucumber<br />
fresh cilantro<br />
S&P to taste<br />
<br />
Grill the chop, then make a sandwich.Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.com0tag:blogger.com,1999:blog-8099135500453765206.post-51342288724661657532010-11-26T06:34:00.000-08:002012-01-18T10:31:03.247-08:00Olive Pasta2 T olive oil<br />
2 chicken breast, diced<br />
2 scallion, chopped<br />
1/2 t basil<br />
1/2 c kalamata olives, chopped<br />
1/2 garlic<br />
2 T Parmesan<br />
10 sun-dried tomato, chopped<br />
1 T minced parsley<br />
4 oz fettuccine, cooked<br />
Heat oil and saute chicken til no pink remains. Add remaining ingredients, except pasta. Saute 5 minutes, then toss with pasta and serve.Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.com0tag:blogger.com,1999:blog-8099135500453765206.post-27339847051831221762010-11-26T06:30:00.000-08:002012-01-18T10:31:40.076-08:00Potato SoupThis one calls for potato flakes - I have never bothered with them, mostly because I don't like my soup too thick, but it's also a nuisance for just 1 tablespoon.<br />
<br />
2 potatoes, cubed<br />
1/3 onion, roughly chopped<br />
1-1/3 c milk<br />
1/3 carrot, grated<br />
1 t butter<br />
1 T potato flakes<br />
1 t parsley<br />
S&P to taste<br />
2 slices cooked bacon, crumbled<br />
grated cheddar cheese<br />
sour cream<br />
<br />
Boil potato and onion until tender. Drain. Add milk, carrot, butter and flakes. Bring to a boil, then simmer 2-3 minutes. Garnish with remaining ingredients.Cheryl E.http://www.blogger.com/profile/17797016337624461292noreply@blogger.com0