Sunday, April 24, 2011

Strawberry Salad with a Poppy Seed Dressing

One of my favorite blogs posted about this salad, and at the last minute I decided to add it to my Easter Dinner (which we had a day early). It was delicious! I just love fresh fruit/berries in a greens salad (it's only a recent fave). I of course adapted the recipe a little using a greens mix, and then forgot to add the red onions to my salad! The dressing was a little too sweet, so next time I'll cut back on the sugar, otherwise I loved this salad!

Strawberry Salad with Poppy Seed Dressing
adapted from Your Homebased Mom

Mixed greens salad mix
Red onion, chopped (as much as you like)
Strawberries, sliced
Sugared Almonds (1/2 C nuts to 1/4 sugar)
Poppy Seed Dressing (below)

Combine spinach and dressing and top with strawberries, nuts and red onion.

Sugared Nuts:
Combine a 1/2 cup of almonds along with 1/4 cup of sugar in a small frying pan over medium heat and continuously stir. One sugar starts to dissolve, keep a close eye on it so the nuts don't over cook and burn. Once glazed, remove nuts to a plate to cool, then break apart to crumble over salad.

Poppy Seed Dressing:
1/2 canola oil
1/4 C apple cider vinegar
1/3 C sugar (or less)
1 Tbsp poppy seeds
1 1/2 tsp dried minced onion
1/4 tsp Worcestershire sauce
1/4 tsp paprika

Mix together ingredients well and pour over salad.

Sharing this with Everyday Sisters.

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Thursday, April 21, 2011

100% Whole Wheat Bread

I gave homemade bread another shot. This one worked! I have the hardest time with breads lately, after I shape them, put them in the pan to rise then bake, they come out deflated and so dense. I crossed my fingers for this one, and it worked! Since I didn't have enough honey for Honey Wheat Bread (next time), I found this recipe for a quick fix. I started this in the bread machine on the dough cycle, then rolled it and shaped it afterwards then baked in the oven, as one commentor suggested (if you look at the comments you'll see she, {Briar} made hers with her kitchen aid mixer instead). This came out great! It kept it's shape, was nice and soft inside and makes for great toast the next day.

100% Whole Wheat Bread
adapted from allrecipes

1 1/4 cups warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
1 1/2 tablespoons butter
3 cups whole wheat flour
1 1/2 tablespoons white sugar (could use brown also)
1 1/2 tablespoons nonfat dry milk powder
1 1/2 teaspoons active dry yeast
Be sure your ingredients are at room temperature.
Place ingredients in the bread machine pan in the order suggested by the manufacturer.

Select Whole Wheat/Dough setting. Press Start.
Rolled out to 9x15" and rolled from short end up. Pinched seams and ends. Put in 9X5 non stick sprayed loaf pan and let rise lightly covered for 1 hour. Baked at 350 for 25 minutes.


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Tuesday, April 19, 2011

Teriyaki Tempura Chicken

I decided that since I love tempura, why not try it out on chicken too, it's the same recipe as the Honey Walnut Shrimp I made. Once cooked,  add some mixed stir fried veggies and Jasmine rice, then drizzle some of my fave homemade teriyaki sauce over all. My kids loved the chicken, it resembled chicken nuggets, with that crunchy tasty batter.

Teriyaki Tempura Chicken

2 large boneless chicken breasts, cut into 1-2" pieces

Tempura batter:
1 C. all purpose flour
1 TBL baking powder
1 egg
3/4-1C. water

Whisk all together, until desired consistency. Add chicken pieces. In a large sautee pan or wok, heat about 2" canola oil. Fry chicken in batches until just golden, drain on paper towel set aside until all batches are cooked (I kept them in a warm oven).

Teriyaki Sauce
1 tablespoon cornstarch

1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
In a small saucepan over low heat, combine all. Let simmer, stirring frequently, until sauce thickens and bubbles, a few minutes. Toss a little with the cooked chicken, and drizzle over veggies and rice.

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Wednesday, April 13, 2011

Cream Cheese Pound Cake with Strawberries and Whipped Cream

Sometime ago I posted a fondue set review, where I used this pound cake recipe to dip into chocolate. I made 2 loaves so one has been in the freezer, until now. Sliced it up, served with fresh strawberries and whipped cream. Delish!

Cream Cheese Pound Cake
as seen at Bakerella, makes 2 loaves

3 1/2 cups all purpose flour, sifted
1 tsp baking powder
1 cup butter, room temperature
8 oz. cream cheese, room temperature
3 cups sugar
1 tsp vanilla
6 eggs, room temperature
1 cup milk, room temperature

Preheat oven to 325 degrees.
Sift flour and baking powder in a medium bowl and set aside.
Using a mixer, cream butter, cream cheesea nd sugar for about 6 minutes.
Add eggs one at a time, mixing well after each addition.
Add vanilla and milk until combined.
Add flour mixture until completely combined.
Pour into 2 greased and floured 9 X 5 loaf pans.
Bake for about 60 minutes or until done. (mine took about 20 minutes longer)
Wrap well and freeze one loaf for later on.

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Monday, April 11, 2011

Loaded Nachos

These are becoming a regular here, everyone loves them. You make them with what you like and heat it all  up in the oven for a few, take the tray to the table and eat family style (leftovers won't survive, they'll turn soggy). There is not an official recipe, but I'll tell you what's on these ones:

Loaded Nachos
white corn tortilla chips
1/2 lb cooked seasoned ground beef
1/2 can refried beans
1 C drained chunky salsa
gooey nacho cheese (jarred salsa con queso)
drained jalapeno slices (for my serving)
drained sliced olives
sour cream

Preheat oven to 350'.
Line a cookie sheet with foil, sprayed with non stick spray. Add a layer of chips, add ground beef, beans,  salsa, cheese and jalapenos. Heat in oven for about 10-15 minutes. Add olives and sour cream and Enjoy!

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Wednesday, April 6, 2011

Cooked Spinach

I've been trying to use fresh spinach more often, ordering it in my sandwiches from the sandwich place, buying fresh for salads at one else here likes it, but at least I tried. Well to be honest, I didn't care for it so much in a salad, but a few in a sandwich is ok. So I had 16 oz of fresh spinach to use and I decided to just cook it before it went bad. I grew up eating it cooked from a can, with a little mayo and lemon juice mixed in. Mmm. That's what I did. A bag + 1/2 gave me a bowl of it, and somehow by miracle perhaps, my little boy took a bite and claimed he liked it! =) How do you like to eat spinach?

Cooked Spinach
1 bag fresh spinach (washed, drained)
1/4 tsp salt
1-2 TBL mayo
squeeze fresh lemon juice

In a large skillet bring about 1" of water to a simmer, add spinach and toss. The leaves will start to wilt and cook down quickly. Sprinkle with salt and let cook a couple of minutes. Remove from heat. Add spinach to a bowl, letting most liquid drain off, add in mayo and lemon juice and gently stir to combine. What liquid is left, will loosen up the mayo and make a creamy sauce, may add more liquid if needed.

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Sunday, April 3, 2011

Brunch Time with Eggland's Best! Baked French Toast, Breakfast Casserole, Cinnamon Rolls, Quiche Cups, Blueberry Muffins and more!

For those who were lucky to attend my Brunch, I have collected the recipes I  made here. Most of these are on my blog already (linked) but I'll share them on my new URL too. The quiches are new recipes and both were a hit! Everything else are tried and true recipes we all like here. The french toast bake and breakfast casserole were other faves. Same with the muffins and cinnamon roll! Heck, everything was a hit, and since I made about double of it all ( I fed 21 people!) everyone got to bring some home. I hope you're able to make some of these recipes and I hope you and your family enjoy them too! =)

Overnight French Toast Bake
12 slices day old french bread loaf (sliced 1" thick), cubed
5 eggs
2 1/2 Cups milk
3/4 Cup packed brown sugar
1 tsp vanilla
1-2 tsp. cinnamon
1/2 tsp nutmeg
1/4 C flavored liquid coffee creamer (optional but adds a yummy flavor!)

In a bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and creamer; set aside. Placed bread cubes in a greased 9x13 baking dish. Pour egg mixture over all in pan (the bread will absorb most of this by morning). Cover and refrigerate for 8 hrs or overnight. Bake uncovered at 350' for 40-55 mins. It may take longer because it was chilled before going into the oven.

Breakfast Casserole with Ham & Sausage
6 cups frozen shredded hash brown potatoes (30 oz bag Ore-Ida Country Style Hash Browns)
2 cups shredded cheddar-jack cheese
1/2 pound cooked crumbled sausage
1/2 pound diced ham
1/2 cup chopped green onions
8 eggs, beaten
2 (12 fluid ounce) cans evaporated milk
1/2 teaspoon ground black pepper
1/4 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with cheese, sausage, ham and green onions.
In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.
Bake for covered, 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean, remove foil last 10 minutes to brown the top. Let stand 5 minutes before serving.

Blueberry Crumb Muffins
2 1/2 cups all-purpose flour
3/4 cup granulated white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest of one orange
1 large egg, lightly beaten
3/4 cup buttermilk
2/3 cup canola oil
1 teaspoon pure vanilla extract
2 cups fresh or frozen blueberries

Preheat oven to 375 degrees F (190 degrees C).
Position rack in center of oven. Spray regular size muffin pans with a non stick cooking spray. Set aside.
In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract. In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries.
With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
Fill each muffin cup almost full of batter, using an ice cream scoop. Add crumb topping (below). Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 15-20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. Makes 14 regular size muffins.

Crumb Topping:
1/3 C granulated sugar
1/4 C flour
2 TBL butter
Combine sugar and flour, cut in butter until resembles coarse crumbs. Add 1 Tbl to each tin of muffin batter.

Deviled Eggs
6 hard-cooked eggs, peeled
2 Tbl mayonnaise
2 Tbl sour cream
1/2 teaspoon Parsley Flakes
1/2 teaspoon Ground Mustard
1 Tbl relish
1/4 teaspoon Salt
Pepper, to taste

Carefully slice eggs in half lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork; add mayonnaise, parsley, mustard, salt and pepper, relish, mixing until smooth and creamy.
Spoon yolk mixture into egg halves. Sprinkle with paprika

NEW! Ham and Egg Quiche Biscuit Cups
1/2 Cup Ham, cooked, diced
1 package (8 oz) cream cheese, softened
2 tablespoons milk
2 Eggs
1/2 cup shredded cheddar/jack cheese (2 oz)
2 tablespoons chopped green onions (2 medium)
1 can (12 oz) refrigerated buttermilk biscuits

Heat oven to 375°F. Spray 10 regular-size muffin cups with No-Stick Cooking Spray.
Meanwhile, in small bowl, beat cream cheese until smooth. Gradually add milk and eggs, beating at low speed until smooth. Stir in cheese and onions. Set aside.
Separate dough into 10 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit round in each muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Place a sprinkle of ham in bottom of dough-lined muffin cups. Spoon cheese mixture evenly into cups.
Bake 21 to 26 minutes or until filling is set and edges of biscuit cups are golden brown. Sprinkle each with remaining bacon; lightly press into filling. Remove biscuit cups from pan.

{little boy snuck 2 rolls}

Vanilla Pudding Cinnamon Rolls

½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding (made into pudding as directed)
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk
dash if cinnamon

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not over flour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t over bake).

Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla, sugar, cinnamon, mix again, then add milk for desired consistency).
Makes about 24 very large rolls.

NEW! Crustless Ham & Egg Mini Quiche
6 Eggs, beaten
1 cup Ham, chopped
1 Onion, chopped & lightly cooked
1 cup Cheddar Cheese, grated
1 cup Milk
Salt & Pepper to taste

Mix all ingredients together & pour the mixture into greased muffin cups. (Fills around 10). Bake at 190’C/375’F/Gas Mark 5 for around 30 minutes until done. Allow to cool & then gently remove from cups.

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Friday, April 1, 2011

Spaghetti Casserole

Another recipe I heard of through Facebook fan pages, was this spaghetti casserole. Hers looked delish and even though the ingredients weren't really getting me, I went ahead and gave it a try. She said her family loved it so much and those kinds of reviews of recipes are ones I go for. This dish was so simple to put together. I had baked mine a little early before dinner time (I was hosting my Cholula Twitter Party), so mine had time to set up more thank what hers looks like. This was REALLY GOOD! All the ingredients worked great together, and I loved how the sour cream flavor came through. Mr. liked it and had seconds or maybe thirds, but the little ones didn't care much since there was "sauce" on it. I'll make it again!

Spaghetti Casserole
slightly adapted from Full Bellies, Happy Kids

1 pkg (16 ounces) angel hair pasta
1 1/2 pounds ground beef
1 jar (26 ounces) spaghetti sauce (I used a roasted garlic marinara)
2 cans (8 ounces each) low sodium tomato sauce
1 can cream of mushroom soup
16 ounces light sour cream
3 cups shredded Colby-Monterey Jack cheese

-Cook pasta for a slightly shorter time than directed on pkg (I did mine for 3-4 minutes), until just done.
-Meanwhile, in a large skillet brown beef ( I seasoned with salt, pepper, garlic, onion and basil) and drain. Stir in spaghetti sauce and tomato sauce.
-Remove from heat. Stir together cream of mushroom soup and sour cream.
-In two 8x11 freezer pans (I made one in a 9x13 and a small 6x9 freezer container), layer half the meat sauce, pasta, sour cream mix and cheese. Repeat layers.
-Bake 350' for 35 minutes, covered.

Freezer Cooking:
Cover tightly with foil and freeze up to 3 months.
To use frozen casserole: Thaw in refrigerator. Bake at 350 degrees for 1 hour.

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