Friday, November 20, 2009
Tuesday, November 17, 2009
Here is how I made it:
1 Can Campbell's Cream of Chix soup (healthy choice)
1 can water (use the campbell's can)
1 C rice or orzo
1 10 oz can of Rotel
1 small can of chiles
1.5 lbs of chicken breast
1/2 t ground chipotle
1/2 t garlic powder
Pre heat the oven to 375 degrees. Mix the soup, water, rice, rotel and chiles in a 3 qt covered casserole. Lay the chicken breast over the rice mixture, cover and bake for 45 minutes. After the timer buzzes, let it all sit covered for 15 minutes.
Then serve and enjoy!
Monday, November 16, 2009
I've been trolling the internet for appetizers to make while we are there. Usually we laze around in the morning, go out for a late lunch, and watch TV or read in the evenings. I figure if we have big lunches, no need for "dinner". Snacks will work just fine :)
I'm not sure if we will have internet access or not, so I'll have to look into that. If we don't, I'll be sure to write my entries as we go along, and then post them all at the end :)
Sunshine is coming my way!
Friday, November 13, 2009
I made brownies today - oh yum they are so good! I've been perusing recipes to decide what I'll bring to Thanksgiving dinner with the group (we'll be joining my parents for a turkey day feast at Skip and Linda's at Indian Lake). I've enjoyed going through all the recipes :) The good news is that if I feel like being a slacker, I can, since Mom is all set to bring 2 things :)
I ordered a bunch of books for vacation - lots of trashy beach reads I've been saving just for this occasion!
Tuesday, November 10, 2009
Monday, November 9, 2009
The other day I posted on facebook about how I was making Osso Bucco. It spurred quite a conversation, as Jim Longa (see left) and his wife Deb, talked about Jim's love for Osso Bucco. It is one of his most favorite dishes.
I'm thinking, YES! An Osso Bucco Throwdown! I'm sure Deb's version is delish, and since we are about 300 miles apart, Jim and Deb won't be tasting this one :(
If you wanted to make my delicious version, here is what I did:
3 - 4 lbs osso bucco
2 or 3 diced carrots
2 or 3 stalks of celery
1 large onion
1T olive oil
1 can low sugar tomato sauce
1 cup white wine (yes, white!)
1T crushed dried rosemary
1T dried thyme
1T garlic powder
In a heavy bottomed dutch oven, brown the meat. Remove the meat and move to a plate. Add the butter and oil to the pan, and add the carrots, celery and onions. Saute until the vegetables are soft, and then add the meat back in. Add the tomato sauce, wine and herbs.
Cover the pan, and pop into a 350 degree oven for 2 hours.
Enjoy over mashed cauliflower or potatoes. Serve with a chewy Cabernet - we had a Sterling that was delish :)
Sunday, November 8, 2009
4 oz chocolate chopped, or 2/3 C chips
2 lg room temp eggs
2/3 C sugar
1/2 C Flour
1/2 t espresso powder
1 C chopped walnuts
Preheat oven to 325
Line 8x8" pan with foil, and butter the foil
In a small pan, melt the butter, and add the chocolate. Stir until the chocolate is melted, then let sit for 5 minutes
In a large bowl beat eggs with mixer until frothy (about 30 seconds). Gradually beat in sugar and continue to beat until light (1 - 2 minutes).
Add vanilla and melted chocolate mixture and beat until smooth.
Stir in flour with a spoon. Add walnuts and stir until just incorporated.
Pour batter into prepared pan. Bake for about 30 minutes, until toothpick test only has a couple crumbs on it. Let cool.
slight 1/4 C half and half cream
4 oz semi sweet chocolate chopped
1/4 confectioners sugar (powdered sugar)
Heat cream, butter and chocolate together and stir until smooth. Add sugar and stir.
Loosen the edges of the cooked brownies with a knife. Lift the brownies out by the foil. Invert on a large cutting board, and peel off the foil. Put brownies on serving plate, and frost with chocolate glaze. Cool for at least an hour. Cut into 16 pieces.
1 lb sausage (I used Chicken Maple Apple links, cooked and cooled, but any cooked sausage would work)
1 lb puff pastry (2 sheets, or 1 package, from the freezer section, like pepperage farm)
1 egg beaten with water for egg wash
Pre-heat oven to 400 degrees
Cut pastry to fit sausage rolls
Spread mustard over the puff pastry
Roll sausage in puff pastry, using mustard to seal seams
Place rolled sausages in pan, seam side down, and score for cutting (if needed)
Brush pastry with egg wash
Bake 20 - 25 minutes
2 sticks butter (1 C)
1 1/2 C brown sugar
12 oz milk chocolate (yes, milk, not semi sweet)
10 oz slivered almonds
Toast the almonds, and allow them to cool
Chop the cooled almonds, and chocolate.
Spread 1/2 the almond/chocolate mixture in a buttered 9 x 13" pan
Cook butter and sugar until mixture reaches 300 degrees (use that candy thermometer again)
Pour the butter/sugar mixture over the chocolate/almonds in the 9 x 13" pan
Cover with the remaining nuts/chocolate
Spread everything so it is smooth
Refrigerate 1.5 hours
Break up and enjoy!
1 (14 oz) can sweetened condensed milk
1 1/2 C milk
1 C whipping cream
1 C butter
4 C sugar
2 C macadamia nuts, salted
Butter a 9 x 13 pan
Add nuts to the bottom, spread them around
In a heavy dutch oven, combine first 5 ingredients. Place over medium heat, stir occasionally with wooden spoon or heat safe silicone spatula until mixture comes to boil.
Clip on candy thermometer (oh, come on, it's not that bad, just do it) and cook, stirring constantly until it reaches 240 degrees.
Remove from heat.
Stir in Vanilla.
Pour without scraping into prepared pan (scrape the rest into a separate dish if you like for a cooks treat! Don't scrape into the regular pan, as these bits will be gloppy in comparison to the rest of the dish and will ruin the smooth sweet texture)
Let stand at room temp overnight. DON"T put it in the fridge!
The next morning, cut into bite sized pieces, and wrap in wax paper. Delish!!
1 14 oz can sweetened condensed milk
1 C chopped walnuts
1 T vanilla
In a heavy saucepan, over low heat, melt the first 2 ingredients. Remove from heat and add the next 2 ingredients. Stir all together. Pour in a lined (parchment or release foil) 8x8 square pan (yes, it makes a difference). Chill 2 hours. Turn fudge on to cutting board, peel off linings, and cut into squares. Store loosely covered at room temperature.
Yum yum! Mom's favorite!
1 C brown sugar
1 12 oz bag ghirardelli chocolate chips, semi sweet
1 sleeve package of saltines
Melt butter and sugar and boil hard for 2 1/2 minutes
Line cookie sheet with release foil
Layer saltines on cookie sheet
Pour butter and sugar mix over crackers
Bake at 350 degrees for 5 minutes
Remove from oven
Pour chips over crackers, let melt, spread
Chill for 2 hours.
Break up and store in a air tight container.
1/4 c Chambord (raspberry liquor)
2 12 oz pkgs ghirardelli chocolate chips, semi sweet
1/2 C ground toasted almonds
Microwave first 3 ingredients in a large microwave safe bowl on high (100% power) for 3 minutes
Stir in chips until smooth
Cover and chill for 1 hour
Shape into 1" balls, and roll in powdered sugar
Store at room temperature. Makes 4 dozen.