Wednesday, August 31, 2011
Monday, August 29, 2011
4 tablespoons (1/2 stick) unsalted butter
1 cup all-purpose flour
1/4 teaspoon fine sea salt
2 cups whole milk
12 ounces Colby-Jack-Cheddar blend, grated (about 1 1/2 cup)
Special equipment: 10-12 inch glass baking dish
Preheat oven to 375°F.
Fill a medium sized pot with water, 2 teaspoons salt, and bring to a boil.
Sunday, August 28, 2011
Baked Peach Cobbler
Preheat oven to 375°F. Mix flour, egg, ½ cup sugar, vanilla, baking powder, salt, and milk together. The consistency should be like cake batter. Melt butter on stovetop in a heavy pan. Add peaches, peach syrup, ½ cup sugar, preserves and Cointreau to pan. Bring to a boil.
**If using fresh peaches, you will need to cook them for about 12 minutes on the stovetop so that they pre-cook a little more. This will reduce your baking time in the oven.
Add peaches to a glass, greased baking dish (round). Drizzle batter around peaches, not completely saturating, but leaving a few holes at the top. Sprinkle top with raw sugar. Bake in oven for about 30 minutes, or until cooked through & the crust is golden brown. Remove, and serve while warm. I served mine with the homemade Peach-Nectarine & Rum ice cream I made earlier this summer.
Thursday, August 25, 2011
Wednesday, August 24, 2011
Vegetable Biryani Rice
Tuesday, August 23, 2011
2 pounds chicken thighs
1 cup Plain-unsweetened yogurt
Juice of 2 Meyer lemons
4 cloves crushed garlic
½ cup Tandoori seasoning (I ordered mine from Penzey’s Spices but you can also make your own using this recipe from Recipe Source http://www.recipesource.com/ethnic/asia/indian/04/rec0475.html
2 teaspoons salt
Monday, August 22, 2011
Friday, August 19, 2011
I have to admit, I was a little apprehensive, but it was actually FUN. I met a ton of new Air Force Spouses, and it was great to get a feel for what they want to see, are interested in, and what works/doesn't work.
Here's a photo of part of my booth (basic I know but gimme a break, it's my first one EVER). On my right is my friend Stephanie, who helped me out last night (thanks Steph).
Here are the blueberry & raspberry bars................(Yes, this was taken with my iPhone, so it's not the greatest quality!
And the dinner theme display I did -
I'm very excited about this opportunity to meet new people here, plus more cooking opportunities of course!
Thursday, August 18, 2011
I do have to confess that I took this photo with my iPhone..I have let the battery on my camera run out four days in a row. So I had to resort to this. But not to worry-it's been charging all night, and I'm good to go for today!
1/2 half red onion, sliced thinly
1 Cucumber, diced
1 cup Kalamata olives
1 cup Greek Feta cheese, crumbled
1/2 cup olive oil
¼ cup Rice wine Vinegar
1 tablespoon Italian Seasoning
1/8 tsp salt
1. Wash, chop and place lettuce in a large bowl.
2. Mix dressing ingredients in a small container (like Zip lock) with a lid, secure, and shake well.
3. Add vegetables and olives to your salad, toss. Sprinkle with feta. Add peppercorns, and ground pepper. Pour dressing over salad, toss and serve immediately.
Wednesday, August 17, 2011
- 1 cup shortening
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups old-fashioned oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon orange extract
- 1 cup golden raisins
- 2 teaspoon ground Ginger
- 1 teaspoon Ground Cloves
- 1 teaspoon ground Nutmeg
- 1 cup chopped dates
Tuesday, August 16, 2011
Shrimp and Vegetable Alfredo (A lighter and Healthier version)
Sunday, August 14, 2011
Chocolate-Orange Ganache Cupcakes with Blood Orange Frosting
1 3/4 cups all-purpose flour
1 1/2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup (1 stick) butter-room temperature
2 large eggs, at room temperature
2 teaspoons pure orange extract
1 cup semi-sweet chocolate chips (melted) combined with
1 teaspoon orange essence
1/8 cup orange zest
1. Preheat the oven to 350 degrees F. Line standard muffin tins with paper liners; set aside.
2. Sift the flour, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, cream butter and sugar together until well combined. Add the buttermilk, eggs, orange zest and orange extract. Melt chocolate chips, and add orange essence. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the melted chocolate and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
3. Using a large scoop, distribute the batter between 24 muffin wells, filling each well 2/3 full. Bake for 18 to 22 minutes, or until a cake tester comes out clean. Cool in the pans for 10 minutes, then remove to a cooling rack and cool completely.
**I piped about a Hershey's sized dollop of chocolate Ganache into the center of the cupcake before I iced them. You can make this easily by melting 1/2 bag of semi-sweet chocolate morsels, 1/2 stick of butter, and 1/4 cup of heavy cream. Mix over low heat constantly till its all dissolved. Remove from heat & use. It will harden within a few minutes, then ice you cupcakes after you frosting has had time to chill, and your cupcakes are completely cooled. I also topped mine with a bit of candied orange peel.
Blood Orange Frosting**frosts 24 cupcakes
Saturday, August 13, 2011
From "Cupcakes and Cashmere's" blog: http://cupcakesandcashmere.com/tickled-pink-2/
Friday, August 12, 2011
Tomato, Basil and Chicken Panini’s
Thursday, August 11, 2011
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar (for blueberries)
4 teaspoons cornstarch
1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
2. In a medium bowl, combine one cup sugar, flour, and baking powder, mix well. Add salt and lemon zest. Using a pastry cutter, blend in the butter and egg. Your dough should be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the ½ cup of sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 50 minutes, or until top is slightly brown. Cut into small squares once cooled.
**Adapted from an All-Recipes