Sunday, January 30, 2011
James and I have always been big fans of Curry and I have finally found a recipe that I absolutely love. I adapted it from Allrecipes.com
SWEET POTATO QUESADILLAS
2 medium sweet potatoes
1 clove garlic
1 tbsp oregano
1 tbsp basil
1 tsp cumin
chile powder to taste
olive oil for sauté
Cut sweet potatoes into chunks, cook in steamer basket or microwave until soft, then mash. Chop and sauté garlic and onion in a large skillet. Add spices and sweet potato, mix well, adding a little water if it’s too sticky. Turn burner very low to keep warm without burning.
4 flour tortillas
4 oz. Brie or other medium soft cheese
2-3 leaves Swiss Chard (or other greens) Preheat oven to 400. Oil a large baking sheet, spread tortillas on it to lightly oil one side, then spread filling on half of each. Top with slices of Brie and shredded chard, then fold tortillas to close (oiled side out). Bake until browned and crisp (about 15 min.), cut into wedges for serving.
I changed quite a few things and it was still divine.
First, I went a little easy on the spices. However, I thought it could have used more so next time I'm going to do it as the recipe states (what a concept!).
Next, I nixed the Swiss Chard and the Brie and just went with Mozzarella because that's what I had shredded in my fridge. I know that the host who made these from book group used spinach and I'm going to try that next time I make these.
I also didn't bake mine (because my oven is currently dead) and instead I just did them one at a time on our griddle.
Did I say "Yum" yet?
The original recipe came from here.
Monday, January 17, 2011
Sunday, January 16, 2011
1 cube butter
1 1/2 cups crushed graham crackers (1 pkg)
1 cup chocolate chip cookies
1 cup chopped nuts (optional)
1 cup coconut
1 can sweetened condensed milk
Preheat your oven to 350 degrees
Melt butter to a liquid and stir in the crushed graham crackers. Press this into the bottom of a greased 9" x 13" baking pan. Sprinkle the chocolate chips (and nuts if you like them) over the top. Pour the sweetened condensed milk over the whole pan, sprinkle the coconut over that, and then gently press the coconut into the milk.
Bake at 350 degrees for 20 minutes
Allow to cool before serving. They're magical!
2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups canned pumpkin puree
3 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 1/2 Tbsp cinnamon
1/2 Tbsp ground ginger
1/2 Tbsp ground cloves
Cream Cheese Filling:
4 oz. cream cheese, softened to room temperature
6 Tbsp softened butter
1/2 tsp vanilla extract
1 1/2 cups powdered sugar
Preheat the oven to 350 degrees
First you need to make the cookies. Combine the oil and brown sugar, then mix in the pumpkin and eggs. Add the remainig dry ingredients and mix well. The consistency will be somewhere between a cake mix and what you would expect for cookies. Drop by heaping teaspoons onto a lightly greased baking sheet and bake for 10 to 12 minutes. Let the cookies cool.
Next make the filling. Beat the cream cheese, butter and vanilla until fluffy. Mix in the powdered sugar until will blended.
1 red onion
2 roma tomatoes (you can use any kind of tomatoe you like, that's just usually what I grab at the store)
1 bottle Zesty Italian Dressing (it has to be Zesty!)
McCormick Salad Seasoning (or Bam It! or whatever brand you like/can find)
This salad is delicious and you can make it in 10-15 minutes. First get the water boiling and add the noodles. While the noodles are cooking, peel your cucumber, and cut it into small pieces. Chop your onions and chop your tomatoes. I have come to love my Pampered Chef Chopper just for this salad. You can cut your onion into 5 or 6 chunks and have them chopped and ready in a few seconds. I think it would smash the tomatoes though, so try that at your own risk. Feel free to add/remove any other vegetables you'd like, but I will say this - I did not have a red onion one day but was craving this salad, and it didn't taste anywhere near as good.
When the noodles are cooked, drain and rinse in cold water until they are cool. Add the veggies, the dressing, and as much of the dry salad seasoning as you'd like (I like quite a bit but I've never measured it). If I'm going to leave the salad in the fridge for a while before taking it somewhere, I like to keep about 1/4 of the bottle of Italian dressing in the fridge and add it just before serving. It seems like the salad dressing is absorbed by the pasta so that gives it back its kick.
This is not the best picture, but here's the final product. Enjoy!
Thursday, January 13, 2011
Wednesday, January 12, 2011
I had half of my butternut squash left over the other night and tried to find a recipe that used it well (and truth be told, used it in a way that my husband might eat it). I found so many delicious-looking recipes that I now want to try, but this one seemed simple and yummy. I adapted it a little and we loved it! If you're a fan of butternut squash (or even if you aren't) this recipe is worth trying. It's easy enough to be a great weeknight recipe.
- 2 tablespoons minced garlic, divided
- 1 teaspoon salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- Juice from 1/2 lime
- 4 boneless, skinless chicken breasts, cut into smaller pieces
- Cooking spray
- 4-6 potatoes, cut into wedges
- ½ butternut squash
- 2 tablespoons butter, melted
- 1 tbsp. Olive oil
1. Preheat oven to 400°.
2. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to coat evenly. Pour into a 9X13 baking dish, leaving space in the center for chicken. Bake uncovered at 400° for approximately 20 minutes before adding chicken to the center of the dish.
3. While vegetables are cooking, combine 1 1/2 tablespoons garlic (or to your liking), 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Add chicken and lime juice and stir to coat evenly. After 20 minutes, pull veggies out of oven and place chicken in the center of the dish. While adding chicken, lightly brush vegetables with olive oil. Cook an additional 25-30 minutes, or until chicken is cooked through and vegetables are soft.
Sunday, January 9, 2011
The Cheesecake Factory Key Lime Cheesecake
1¾ cups graham cracker crumbs
5 tbsp butter, melted
1 cup sugar
3 x 8 oz packages cream cheese, softened
1 tspn vanilla
½ cup fresh lime juice, about 5 limes worth (If using key limes or juice, use half as much)
Preheat the oven to 350°F.
Combine crumbs, butter and 1 tbsp sugar in a bowl. Stir well to coat all crumbs. Keep it crumbly.
When the crumb mixture seems ready, press the crumbs onto the bottom and half way up the sides of an 8" springform pan. Then, place the pan in the preheated oven and bake for about 5 minutes. Remove and set aside.
Do not turn off the oven.
In large bowl combine the cream cheese, 1 cup sugar and vanilla. Mix with electric mixer until smooth. Add the lime juice and eggs and continue to beat till smooth and creamy. Once ready, pour filling into crust.
Place the pie in the oven and bake for 60 to 70 minutes. If top is turning light brown, then the pie is done. Remove from the oven and allow to cool until room temperature. Then, put the pie into the refrigerator to chill.
Once chilled, remove the pan sides and cut. Serve with whipped cream.