Happy Mother's Day to all the moms out there! Sorry, these were posted so late... I decided to give a little more time for everyone this month. We had much fewer submissions this month, but the ones that are posted look really good - I can't wait to try them. Check them out below...
Remember to try out some of the recipes, post comments, ask questions and give feedback. And most importantly, submit your recipes for next month. The theme for June will be BBQ. This can be any food you would prepare for a BBQ, be it an entree, salad, side dish, dessert...etc. Please send them to me before June 1. (mack10enzie@gmail.com)
Thanks and happy cooking!
Sunday, May 9, 2010
Classic Banana Bread (Light)
Classic Banana Bread (Light)
Mackenzie Day - Philadelphia, PA
Recipe courtesy of Cooking Light.
Makes 1 loaf (14 servings)
Ingredients
2 C Flour
3/4 t Baking Soda
1/2 t Salt
1 C Sugar
1/4 C Butter, softened
2 Large Eggs
1 1/2 C Mashed Ripe Banana (About 3 Bananas)
1/3 C Plain Low-fat Yogurt (I use Vanilla Low-fat Yogurt)
1 t Vanilla Extract
Cooking Instructions
Preheat oven to 350.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt and vanilla. Beat until blended. Add flour mixture, beat at a low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2 in loaf pan coated with cooking spray. Bake at 350 for an hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Nutritional Information
Calories 187 Fat 4.3g Iron 1mg Cholesterol 40mg Calcium 20mg Carbohydrate 34.4g Sodium 198mg Protein 3.3g Fiber 1.1g
Mackenzie Day - Philadelphia, PA
Recipe courtesy of Cooking Light.
Makes 1 loaf (14 servings)
Ingredients
2 C Flour
3/4 t Baking Soda
1/2 t Salt
1 C Sugar
1/4 C Butter, softened
2 Large Eggs
1 1/2 C Mashed Ripe Banana (About 3 Bananas)
1/3 C Plain Low-fat Yogurt (I use Vanilla Low-fat Yogurt)
1 t Vanilla Extract
Cooking Instructions
Preheat oven to 350.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt and vanilla. Beat until blended. Add flour mixture, beat at a low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2 in loaf pan coated with cooking spray. Bake at 350 for an hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Nutritional Information
Calories 187 Fat 4.3g Iron 1mg Cholesterol 40mg Calcium 20mg Carbohydrate 34.4g Sodium 198mg Protein 3.3g Fiber 1.1g
Cream Cheese French Toast
Cream Cheese French Toast
Kayley Meinzer - Lehi, UT
Ingredients
12 Slices French Bread
2 8 oz Packages Cream Cheese
1 c. Frozen Berries or Fruit
12 Eggs
2 c. Milk
1/3 c. Sugar or Syrup
Syrup
1 c. Sugar
2 Tbsp. Cornstarch
1 c. Water
1 c. Berries
1 Tbsp. Butter
Instructions
Cut bread into chunks and place in a 9x13 pan. Mix eggs, milk and syrup and pour mixture over bread. Cut cream cheese into chunks and place all over bread mixture. Pour berries or fruit all over. Cover with aluminum foil and bake @ 350 for 30 min. Uncover and bake 30 more min.
Syrup
Mix sugar, corn starch and water. Bring to a boil. When thickened, add berries and butter. Boil and until thick and bubbly. Serve over French toast.
Kayley Meinzer - Lehi, UT
Ingredients
12 Slices French Bread
2 8 oz Packages Cream Cheese
1 c. Frozen Berries or Fruit
12 Eggs
2 c. Milk
1/3 c. Sugar or Syrup
Syrup
1 c. Sugar
2 Tbsp. Cornstarch
1 c. Water
1 c. Berries
1 Tbsp. Butter
Instructions
Cut bread into chunks and place in a 9x13 pan. Mix eggs, milk and syrup and pour mixture over bread. Cut cream cheese into chunks and place all over bread mixture. Pour berries or fruit all over. Cover with aluminum foil and bake @ 350 for 30 min. Uncover and bake 30 more min.
Syrup
Mix sugar, corn starch and water. Bring to a boil. When thickened, add berries and butter. Boil and until thick and bubbly. Serve over French toast.
Cucina’s Famous Fruit Filled Scones
Cucina’s Famous Fruit Filled Scones
Katrina Sandgren - Lehi, UT
I recieved this recipe from my sister-in-law. These are the very popular scones from a local bakery. I guess she and her friends had to search high and low to get it but it was worth it. They are wonderful!!
(makes approx. 24 scones, can half recipe)
Ingredients
4 C. Flour
4 C. Cake Flour
1 C. Sugar
2 ½ TBSP Baking Powder
1 tsp Baking Soda
1 tsp salt
4 Cubes of Butter (1 lbs)
2 C. Fruit (fresh or frozen) I used the frozen mixed berries and took out the strawberries.
2 Lemons zested
½ to 1 quart of Half and Half or Buttermilk (It is difficult to know exactly how much liquid will be needed)
Instructions
Mix dry ingredients together and then cut in butter with two knives or pastry cutter until it is fine crumbles. You can freeze the ingredients at this point if you like to use at a later time.
Next you mix the fruit and lemon zest together and add it to the dry mix (by hand with a fork). Now you add the liquid. Start by adding ½ a quart of your milk. Mix it together, by hand, and then determine if you need more. Add just a little bit at a time. You want the consistency to be similar to biscuits. If there is too much liquid they will be flat and if there is not enough, they will be crumbly. It won’t affect the taste, just the appearance and texture.
Pre-heat oven to 375 degrees. Cover your cookie sheet in parchment paper and scoop one large ice cream scoop onto the tray. It will fit approximately 6-8 per sheet. They almost double in size. Bake for 25 minutes. If you make smaller size scones, reduce your cooking time.
Cinnamon Brown Sugar
2 TBSP Melted Butter
2 tsp cinnamon
2 TBSP Sugar
¾ C. Brown Sugar
Add milk first then add brown sugar mixture.
Katrina Sandgren - Lehi, UT
I recieved this recipe from my sister-in-law. These are the very popular scones from a local bakery. I guess she and her friends had to search high and low to get it but it was worth it. They are wonderful!!
(makes approx. 24 scones, can half recipe)
Ingredients
4 C. Flour
4 C. Cake Flour
1 C. Sugar
2 ½ TBSP Baking Powder
1 tsp Baking Soda
1 tsp salt
4 Cubes of Butter (1 lbs)
2 C. Fruit (fresh or frozen) I used the frozen mixed berries and took out the strawberries.
2 Lemons zested
½ to 1 quart of Half and Half or Buttermilk (It is difficult to know exactly how much liquid will be needed)
Instructions
Mix dry ingredients together and then cut in butter with two knives or pastry cutter until it is fine crumbles. You can freeze the ingredients at this point if you like to use at a later time.
Next you mix the fruit and lemon zest together and add it to the dry mix (by hand with a fork). Now you add the liquid. Start by adding ½ a quart of your milk. Mix it together, by hand, and then determine if you need more. Add just a little bit at a time. You want the consistency to be similar to biscuits. If there is too much liquid they will be flat and if there is not enough, they will be crumbly. It won’t affect the taste, just the appearance and texture.
Pre-heat oven to 375 degrees. Cover your cookie sheet in parchment paper and scoop one large ice cream scoop onto the tray. It will fit approximately 6-8 per sheet. They almost double in size. Bake for 25 minutes. If you make smaller size scones, reduce your cooking time.
Cinnamon Brown Sugar
2 TBSP Melted Butter
2 tsp cinnamon
2 TBSP Sugar
¾ C. Brown Sugar
Add milk first then add brown sugar mixture.
A Healthier Fruit Tart With Almond Pie Crust
A Healthier Fruit Tart With Almond Pie Crust
Kay Quealy - Salt Lake City, UT
Nutrition Information
Per serving: 256 calories; 12 g fat ( 6 g sat, 4 g mono); 32 mg cholesterol; 34 g carbohydrate; 5 g protein; 3 g fiber; 12 mg sodium; 193 mg potassium.
Kay Quealy - Salt Lake City, UT
Ingredients
For filling:
1 cup yogurt cream (see recipe below)
Mixed fresh fruit, for example: 1 banana, 1 cup grapes, 1 orange (sectioned), 1/2 cup blueberries
4 Tbsps organic amber agave syrup for glazing
For crust:
1 cup, plus 2 Tbsps organic almond meal
2 sticks organic sweet butter, room temperature1/3 cup organic evaporated cane juice crystals
2 1/2 cups organic barley flour
1/2 cup organic whole-wheat flour
1 organic, free-range egg, beaten
1 tsp organic almond or vanilla extract
For yogurt cream:
1 cup low-fat (2%) Greek Style yogurt, drained
4 Tbsps organic maple syrup
Directions
These occasion-worthy tarts are a great excuse to add agave syrup to your pantry; agave syrup is an all-natural, minimally processed sweetener you can also use for pancakes, waffles, coffee and tea.
Makes two tarts.
Preheat oven to 350°F.
To make tart shells:
1. Butter two individual tart shells.
2. Using a wooden spoon or the paddle attachment of your mixer, cream together butter and cane juice crystals until just blended. Add almond meal, flours, beaten egg and vanilla or almond extract and mix until well blended.
3. Divide dough in half. Gently press into tart shells. Bake for 25 minutes, or until shells are golden brown. Cool before filling, or freeze for future use.
To make yogurt cream:
1. Combine yogurt and maple syrup in a small mixing bowl.
2. Refrigerate, covered, until ready to use.
To assemble tarts:
1. Spread 1/2 cup yogurt cream in each tart crust. Arrange fruits over yogurt cream.
2. Drizzle tarts with agave syrup and chill to set.
Nutrition Information
Per serving: 256 calories; 12 g fat ( 6 g sat, 4 g mono); 32 mg cholesterol; 34 g carbohydrate; 5 g protein; 3 g fiber; 12 mg sodium; 193 mg potassium.
Crustless Spinach Quiche
Crustless Spinach Quiche
Sarah Drown & Ryan Baltz - Dallas, TX
My Grandpa Stuart’s recipe (tried & tested many times!)
8- Servings
Ingredients and measurements.
· 2 whole eggs
· 8 egg whites
· 3 Cups Cooked Spinach or 1 large frozen package (thawed)
· 2 cloves Garlic (minced)
· 1 T Pesto
· 1 tsp Herbs de Provence
· 8 ounces cubed fresh mozzarella
· ½ C Parmesan (grated)
· Other veggies like roasted red pepper & broccoli can also be added
Cooking Instructions.
Preheat oven to 400 degrees F. Spray 8” dish with olive oil. Beat eggs together. Squeeze liquid from cooked spinach until dry. Add garlic, pesto, herbs, spinach, cheese to eggs & mix well. Pour mixture into dish & place in oven for 10 minutes. Reduce heat to 350 degrees for remaining 30 minutes. Check with a knife inserted in the center to ensure eggs are set.
Serving Instructions.
This dish can be served hot or cold. For parties, cut into diamonds or squares & add a sliver of roasted red pepper to each piece (tips from my grandpa).
Sarah Drown & Ryan Baltz - Dallas, TX
My Grandpa Stuart’s recipe (tried & tested many times!)
8- Servings
Ingredients and measurements.
· 2 whole eggs
· 8 egg whites
· 3 Cups Cooked Spinach or 1 large frozen package (thawed)
· 2 cloves Garlic (minced)
· 1 T Pesto
· 1 tsp Herbs de Provence
· 8 ounces cubed fresh mozzarella
· ½ C Parmesan (grated)
· Other veggies like roasted red pepper & broccoli can also be added
Cooking Instructions.
Preheat oven to 400 degrees F. Spray 8” dish with olive oil. Beat eggs together. Squeeze liquid from cooked spinach until dry. Add garlic, pesto, herbs, spinach, cheese to eggs & mix well. Pour mixture into dish & place in oven for 10 minutes. Reduce heat to 350 degrees for remaining 30 minutes. Check with a knife inserted in the center to ensure eggs are set.
Serving Instructions.
This dish can be served hot or cold. For parties, cut into diamonds or squares & add a sliver of roasted red pepper to each piece (tips from my grandpa).
Raspberry Turnovers
Raspberry Turnovers
Meghann Bezdikian - Philadelphia, PA
Ingredients
Meghann Bezdikian - Philadelphia, PA
Ingredients
- All-purpose flour, for dusting
- 1 (half of a 17.3-ounce package) sheet frozen puff pastry, thawed according to package instructions
- 1/4 cup seedless raspberry jam
- 3/4 cup fresh raspberries
- 2 teaspoons sugar, for sprinkling
- Line a baking sheet with parchment paper; set aside.
- On a lightly floured work surface, unfold pastry sheet and roll out. Cut into four equal squares. Place on baking sheet and refrigerate about 15 minutes.
- In a bowl stir together jam and raspberries.
- After chilling pastry squares, spoon jam mixture in center of each square. Using a pastry brush, dampen edges with water in a 1-inch border. Fold dough in half diagonally, over filling. Press edges to seal. Brush top of pastry with water and sprinkle with the sugar. With the tip of a paring knife, cut three small slits in the top (for steam vents).
- Refrigerate until firm, about 30 minutes. Preheat oven to 375 degrees.while turnovers are chilling.
- Bake until puffed and golden, about 25 minutes (some jam may bubble up through vents). Transfer baking sheet to a wire rack; cool. Serve warm or at room temperature.
Herbed Egg Strudel
Herbed Egg Strudel
Kari Baltz - Washington, DC
Recipe form Marguerite Henderson. One of the best egg dishes I have ever had!
Ingredients
4 T butter
10 large eggs
¼ c half and half
1 t kosher salt
½ t ground black pepper
¼ c chopped fresh chives
¼ c chopped fresh parsely
1 pkg (17.3 oz) frozen puff pastry sheets, thawed
Egg Wash
1 egg beaten with 1 T half and half
½ c shredded Parmesan cheese
Cooking Instructions
Heat the butter in a 12-inch nonstick skillet over medium heat. Beat the eggs, half-and-half, salt, and pepper until frothy, about 1 minute. Whisk the chives and parsley into the eggs. Add the eggs to the heated skillet; cook on medium-low heat for 1 minute. With a spatula, stir the eggs until softly scrambled. Do not overcook. Eggs should be a little wet.
Place the two sheets of puff pastry on 2 separate baking sheets lined with parchment paper. With a sharp knife, cut slits on both sides of pastry, 3 inches deep and 1 ½ inches wide on a diagonal making about 6 strips. Leave about 3 inches of the pastry in the center, uncut. Place half the egg mixture down the center of each pastry sheet, and then alternate the cut strips of pastry over the eggs, enfolding the eggs in the pastry, keeping the pastry slightly loose on top so that the eggs have room to expand as they bake. Brush top with egg wash, sprinkle with shredded Parmesan cheese, and bake in a preheated 425 degree oven for 20 minutes. Cut each strudel into 3 portions to make 6 servings.
Fresh Herb Popovers
Fresh Herb Popovers
Amanda Starley - New Jersey
Makes 12 Popovers
Ingredients
4 Large eggs (room temperature)
1 1/2 cups whole milk or half and half (room temperature)
4 Tbsp butter (melted and cooled)
1 Tbsp Dijon mustard
1 1/3 cups Flour
1/2 tsp salt
1/8 tsp cayenne
1/3 cup lightly packed chopped herbs (Chives and basil work well)
PAM spray
Cooking Instructions
Heat oven to 450 and place muffin pan on middle rung. In a blender, combine eggs, milk, melted butter, and mustard. Process until blended, about 10 seconds. Add the flour, salt and cayenne and blend until just combined, another 10 to 15 seconds. Add the herbs and pulse to blend. Once the oven is hot, working quickly, remove the pans from the oven and set them on a dish towel. Spray them down with PAM. Pour the batter evenly into the heated muffin pans (approx 1/2 - 2/3 full) and slide back into the oven (you will likely have a little left over batter). Bake without opening the door until the popover are puffed and well-browned, about 25 minutes. If you open the door before they are done, they will be pancakes instead of popovers. Once they’re out, pierce the top with a knife so they don’t deflate. Gently pop them out by rolling pan onto its side. Serve hot with lots of butter :)
Can be reheated in a 300 degree oven until warm.
Amanda Starley - New Jersey
Makes 12 Popovers
Ingredients
4 Large eggs (room temperature)
1 1/2 cups whole milk or half and half (room temperature)
4 Tbsp butter (melted and cooled)
1 Tbsp Dijon mustard
1 1/3 cups Flour
1/2 tsp salt
1/8 tsp cayenne
1/3 cup lightly packed chopped herbs (Chives and basil work well)
PAM spray
Cooking Instructions
Heat oven to 450 and place muffin pan on middle rung. In a blender, combine eggs, milk, melted butter, and mustard. Process until blended, about 10 seconds. Add the flour, salt and cayenne and blend until just combined, another 10 to 15 seconds. Add the herbs and pulse to blend. Once the oven is hot, working quickly, remove the pans from the oven and set them on a dish towel. Spray them down with PAM. Pour the batter evenly into the heated muffin pans (approx 1/2 - 2/3 full) and slide back into the oven (you will likely have a little left over batter). Bake without opening the door until the popover are puffed and well-browned, about 25 minutes. If you open the door before they are done, they will be pancakes instead of popovers. Once they’re out, pierce the top with a knife so they don’t deflate. Gently pop them out by rolling pan onto its side. Serve hot with lots of butter :)
Can be reheated in a 300 degree oven until warm.
Baked Artichoke Dip
Baked Artichoke Dip
Jessica Yoo - Colorado Springs, CO
I love this dip it is quick and easy...
Ingredients
1 (14oz) can of artichoke hearts or hearts of palm (drained and chopped)
1 C grated Parmesan cheese
3/4 mayo
1 glove of garlic
1/4 tsp. Worcestershire sauce
1/8 tsp hot sauce
Cooking Instructions
Combine everything stirring well. Spoon mixture into a lightly greased casserole dish (1 quart). Bake uncovered @ 350 for approx 20 min or until bubbly. Serve with favorite toast round or crackers.
I like to add pine nuts for a little different texture. If you add nuts do so prior to baking.
Broccoli Salad
Broccoli Salad
Claire Evans - Dallas, TX
Ingredients:
2 bunches broccoli, florets only (5 to 6 cups florets)
1 medium red onion, chopped
1/2 cup CranRaisons
10 slices bacon, fried and crumbled
1/2 cup Spanish Nuts
Dressing:
1 cup mayonnaise
2 tablespoons balsamic vinegar
2 teaspoons sugar
Preparation:
Separate florets from broccoli stalks and blanch so they are crunchy yet deep green in color. Don’t overcook the broccoli or it falls apart.
Combine salad ingredients; top with dressing mixture. Chill and serve.
Breakfast Casserole
Another Breakfast Casserole Recipe
Terri Carlson - Omaha, NE
This recipe from CDKitchen for Another Breakfast Casserole serves/makes 12
Ingredients:
1 (16 ounce) package ground pork breakfast sausage
12 eggs
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can milk
1 (4.5 ounce) can sliced mushrooms, drained
1 (32 ounce) package frozen potato rounds
1/2 cup shredded Cheddar cheese
1 (16 ounce) package ground pork breakfast sausage
12 eggs
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can milk
1 (4.5 ounce) can sliced mushrooms, drained
1 (32 ounce) package frozen potato rounds
1/2 cup shredded Cheddar cheese
Directions:
Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside. Preheat oven to 350degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds. Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.
I added 1clove garlic, ¼ cup onion. You can add anything else that you would like in there (ie green peppers, red peppers, spinach etc.).
Sour Cream Coffee Cake
Sour Cream Coffee Cake
Amber Lynch - Park City, UT
This is a Barefoot COntessa recipe. I havemade it several times. Its the BEST!!!
Ingredients
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
Amber Lynch - Park City, UT
This is a Barefoot COntessa recipe. I havemade it several times. Its the BEST!!!
Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
- 1 1/2 cups granulated sugar
- 3 extra-large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups sour cream
- 2 1/2 cups cake flour (not self-rising)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
For the streusel:
- 1/4 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 3 tablespoons cold unsalted butter, cut into pieces
- 3/4 cup chopped walnuts, optional
Directions
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
Tuesday, April 13, 2010
Vegetarian Recipes and May's Theme
The vegetarian recipes are up and they look really yummy! See below...
I have a big brunch baby shower coming up so I would like your brunch recipes. They can be anything from scones, to quiche, to punch. Anything goes! Email them to mack10enzie@gmail.com when you get them. Thanks in advance, I'm looking forward to viewing them all.
Please try out some recipes and comment, give feedback and ask questions on the blog. Also, if you have any friends/family who would be interested in joining, forward their email addresses along to Mackenzie and she'll include them.
Thanks!
Amanda Starley
I have a big brunch baby shower coming up so I would like your brunch recipes. They can be anything from scones, to quiche, to punch. Anything goes! Email them to mack10enzie@gmail.com when you get them. Thanks in advance, I'm looking forward to viewing them all.
Please try out some recipes and comment, give feedback and ask questions on the blog. Also, if you have any friends/family who would be interested in joining, forward their email addresses along to Mackenzie and she'll include them.
Thanks!
Amanda Starley
 |
Sunday, April 4, 2010
Green Onion Dip
Green Onion Dip
Mackenzie Day - Philadelphia, PA
This recipe is from my mother-in-law, Sheridan. It's one of my absolute favorites... great with vegetables (carrots, celery, broccoli...etc) or potato chips.
Ingredients
1 bunch of green onions (cut ends)
1 cup mayo
16 oz cream cheese
2 tbsp yellow mustard
1 tsp garlic salt
2 tsp Worcester Sauce
Instructions
Blend together with a hand blender or a standard blender.
Serve cold.
Mackenzie Day - Philadelphia, PA
This recipe is from my mother-in-law, Sheridan. It's one of my absolute favorites... great with vegetables (carrots, celery, broccoli...etc) or potato chips.
Ingredients
1 bunch of green onions (cut ends)
1 cup mayo
16 oz cream cheese
2 tbsp yellow mustard
1 tsp garlic salt
2 tsp Worcester Sauce
Instructions
Blend together with a hand blender or a standard blender.
Serve cold.
Frittata
Frittata
Sonja Booker - Salt Lake City, UT
This meal can be used as a dinner or a breakfast.
Serve with a light strawberry salad for dinner and fruit for breakfast.
Omit Meat for Vegetarian. I am not much of an onion person, so I cut the amount in half.
I have also mixed swiss and cheddar for a sharper flavor and it’s tasty that way too.
Ingredients
3 C. Frozen Hashbrowns (shredded and thawed)
1/3 C. Butter (melted) (add more if it doesn’t mostly cover potatoes)
1 C. Cooked Ham (chopped/cubed) or Salami (diced) (optional)
1 C. Shredded Cheddar
¼ C. Bell pepper (chopped)
¼ C. Onion (finely chopped)
1 Jalapeno (finely chopped) ( optional)
2 Eggs
½ C. Milk
½ tsp. Salt
¼ tsp. Black Pepper
Salsa for topping (optional)
Directions
Squeeze dry potatoes. Pat the potatoes over the bottom of an ungreased 9-inch pie plate. Drizzle butter over potatoes, making sure the edge is totally covered. Bake at 425m degrees for 25 minutes. Reduce temperature to 350 degrees. Layer ham, cheese, pepper, and jalapeno over baked crust. Whisk eggs, milk, salt and pepper in a bowl and pour over pie dish. Bake for 25 minutes or until knife inserted in middle comes out clean.
Sonja Booker - Salt Lake City, UT
This meal can be used as a dinner or a breakfast.
Serve with a light strawberry salad for dinner and fruit for breakfast.
Omit Meat for Vegetarian. I am not much of an onion person, so I cut the amount in half.
I have also mixed swiss and cheddar for a sharper flavor and it’s tasty that way too.
Ingredients
3 C. Frozen Hashbrowns (shredded and thawed)
1/3 C. Butter (melted) (add more if it doesn’t mostly cover potatoes)
1 C. Cooked Ham (chopped/cubed) or Salami (diced) (optional)
1 C. Shredded Cheddar
¼ C. Bell pepper (chopped)
¼ C. Onion (finely chopped)
1 Jalapeno (finely chopped) ( optional)
2 Eggs
½ C. Milk
½ tsp. Salt
¼ tsp. Black Pepper
Salsa for topping (optional)
Directions
Squeeze dry potatoes. Pat the potatoes over the bottom of an ungreased 9-inch pie plate. Drizzle butter over potatoes, making sure the edge is totally covered. Bake at 425m degrees for 25 minutes. Reduce temperature to 350 degrees. Layer ham, cheese, pepper, and jalapeno over baked crust. Whisk eggs, milk, salt and pepper in a bowl and pour over pie dish. Bake for 25 minutes or until knife inserted in middle comes out clean.
Vegetarian Enchiladas
Vegetarian Enchiladas
Annie MacDonald - London, England
I like how this recipe really stuffs the veggies in there. And it
is really totally up to you what you put in there with this one - you
can really get creative and put anything you want in there. You could
also add some cumin or cayenne to the veggies for extra spice.
Serves about 4
Ingredients
1 cup yellow onions-julienned
2 tablespoons olive oil
3 roasted poblano peppers, peeled, seeded, and sliced into 1/8-inch pieces
1 cup button mushrooms, quartered
3/4 cups zucchini, diced to 1/4-inch
1 tablespoon roasted garlic
1/2 cup Yukon gold potatoes, diced 1/4-inch
2 red bell peppers
2 yellow bell peppers, peeled, seeded, and sliced like rajas
1 tablespoon toasted oregano leaves
fine
Salt and black pepper
Olive oil
1 cup spinach
2 flour tortillas
1 cup Monterey Jack cheese
Green and red chile sauces
Instructions
In a large pan over high heat, saute the onions in the olive oil
until translucent, then add the poblano and the mushrooms, saute on
high until the mushrooms are soft and edible. Add the zucchini and
saute until the zucchini are no longer crunchy when you taste them.
Add the rest of the ingredients (besides the spinach, tortillas,
cheese and chile sauces) then season and set aside to cool.
Put a small amount of olive oil in a pan and saute the spinach on high
for one minute or until wilted, then set aside. Warm the tortillas to
make them flexible. Fill the tortillas with vegetable mixture and roll
them up. Cut the enchiladas in half and set on an oven- proof plate.
Cover the enchiladas with both chile sauces and a liberal amount of
cheese. Place the plate in the oven or the salamander until the cheese
melts.
Annie MacDonald - London, England
I like how this recipe really stuffs the veggies in there. And it
is really totally up to you what you put in there with this one - you
can really get creative and put anything you want in there. You could
also add some cumin or cayenne to the veggies for extra spice.
Serves about 4
Ingredients
1 cup yellow onions-julienned
2 tablespoons olive oil
3 roasted poblano peppers, peeled, seeded, and sliced into 1/8-inch pieces
1 cup button mushrooms, quartered
3/4 cups zucchini, diced to 1/4-inch
1 tablespoon roasted garlic
1/2 cup Yukon gold potatoes, diced 1/4-inch
2 red bell peppers
2 yellow bell peppers, peeled, seeded, and sliced like rajas
1 tablespoon toasted oregano leaves
fine
Salt and black pepper
Olive oil
1 cup spinach
2 flour tortillas
1 cup Monterey Jack cheese
Green and red chile sauces
Instructions
In a large pan over high heat, saute the onions in the olive oil
until translucent, then add the poblano and the mushrooms, saute on
high until the mushrooms are soft and edible. Add the zucchini and
saute until the zucchini are no longer crunchy when you taste them.
Add the rest of the ingredients (besides the spinach, tortillas,
cheese and chile sauces) then season and set aside to cool.
Put a small amount of olive oil in a pan and saute the spinach on high
for one minute or until wilted, then set aside. Warm the tortillas to
make them flexible. Fill the tortillas with vegetable mixture and roll
them up. Cut the enchiladas in half and set on an oven- proof plate.
Cover the enchiladas with both chile sauces and a liberal amount of
cheese. Place the plate in the oven or the salamander until the cheese
melts.
Triple Cornbread with Bean Salsa Topping
Triple Cornbread with Bean Salsa Topping
Sierra Campbell - Laguna, CA
This is SOOO easy and incredibly filling, and I haven't found a person yet who doesn't LOVE it!! (even meat-demanding husbands :)
Ingredients
(1) box/bag (8 oz) of cornbread mix or cornbread muffin mix
1/2 cup melter butter
1 can creamed corn
1 can regular corn (drained)
2 eggs
*****
1 can black beans
1/2 to 1 cup of salsa (I like a lot)
****
TOP WITH
avocado
cheese
sour cream
cilantro
Ingredients
Combine first five ingredients and cook at 400 degrees for 16-18 minutes (or follow instructions on cornbread mix)
In skillet, combine black beans and salsa and heat up until hot, stirring constantly.
To serve, cut a slice of cornbread (will be very moist), spoon a large amount of bean/salsa over the top, then top off with last four ingredients.
Crunchy sweet and sour salad
Crunchy sweet and sour salad
Claire Evans - Dallas, TX
Here is a nice salad any time that can be adjusted with cheese and meat.
Yields about 12 side salads or 8 dinner salads
Ingredients
1/2 cup unsweetened apple juice
2 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons canola oil
4-1/2 teaspoons brown sugar
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Dash ground nutmeg
1 medium red apple, chopped ( Gala)
1 medium green apple, chopped (Ganny Smith)
6 cups torn green leaf lettuce
6 cups torn red leaf lettuce
Instructions
In a large salad bowl, whisk the first 10 ingredients until blended. Add apples;
toss to coat. Place lettuce over apple mixture (do not toss). Refrigerate; toss just before serving.
Garnish with ½ cup chopped pecans or Spanish peanuts and 1/2 cup crumbled feta or blue cheese
For meat lovers you can add a chopped chicken breast
Claire Evans - Dallas, TX
Here is a nice salad any time that can be adjusted with cheese and meat.
Yields about 12 side salads or 8 dinner salads
Ingredients
1/2 cup unsweetened apple juice
2 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons canola oil
4-1/2 teaspoons brown sugar
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Dash ground nutmeg
1 medium red apple, chopped ( Gala)
1 medium green apple, chopped (Ganny Smith)
6 cups torn green leaf lettuce
6 cups torn red leaf lettuce
Instructions
In a large salad bowl, whisk the first 10 ingredients until blended. Add apples;
toss to coat. Place lettuce over apple mixture (do not toss). Refrigerate; toss just before serving.
Garnish with ½ cup chopped pecans or Spanish peanuts and 1/2 cup crumbled feta or blue cheese
For meat lovers you can add a chopped chicken breast
Wild Mushroom Risotto
Wild Mushroom Risotto
Katerina Kocurek - Chicago, IL
I typically double the amount of mushrooms and wine the recipe calls
for. I sometimes substitute the mushrooms with asparagus or add
chicken and peas. It's pretty flexible. Enjoy.
Ingredients
1/4 cup dried wild mushrooms, chopped
1/2 cup white wine (dry)
2 T olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup arborio rice
5 cups vegetable stock, heated
1/2 cup Parmesan cheese, grated
Pepper to taste
Instructions
Soak mushrooms in wine until hydrated. Reserve wine. Heat oil over
medium in large skillet. Add onions and saute. Add garlic and
mushrooms, cook 30 sec. Add rice and saute until toasted, about 1
min. Add wine reserve until evaporated. Add 1/2 cup of stock at a
time until absorbed. Stir in cheese and pepper. Allow cheese to melt
and serve.
Katerina Kocurek - Chicago, IL
I typically double the amount of mushrooms and wine the recipe calls
for. I sometimes substitute the mushrooms with asparagus or add
chicken and peas. It's pretty flexible. Enjoy.
Ingredients
1/4 cup dried wild mushrooms, chopped
1/2 cup white wine (dry)
2 T olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup arborio rice
5 cups vegetable stock, heated
1/2 cup Parmesan cheese, grated
Pepper to taste
Instructions
Soak mushrooms in wine until hydrated. Reserve wine. Heat oil over
medium in large skillet. Add onions and saute. Add garlic and
mushrooms, cook 30 sec. Add rice and saute until toasted, about 1
min. Add wine reserve until evaporated. Add 1/2 cup of stock at a
time until absorbed. Stir in cheese and pepper. Allow cheese to melt
and serve.
Jamie's Cranberry Spinach Salad
Kay Quealy - Salt Lake City, UT
I tried this salad recipe and really liked the dressing. The salad is nothing unique, but the dressing is great. Hope you like it.
Servings: 8
Ingredients
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite
-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
Directions
- In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
- In a large bowl, combine the spinach with the toasted almonds and cranberries.
- In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
Broccoli and Bulgur in Spicy Peanut Sauce
Broccoli and Bulgur in Spicy Peanut Sauce
Sherry Baltz - Park City, UT
6 servings
Ingredients
1 c. bulgur
1/2 c. loosely packed cilantro leaves
3 T. chunky peanut butter
2 T soy sauce
1 T white-wine vinegar
1 t. sugar
1/8 t. cayenne pepper
3 c. small broccoli florets, steamed until tender crisp.
Instructions
1. In a medium saucepan, bring 3 c. water to a boil; stir in the bulgur. Reduce the heat and simmer until the liquid is absorbed, 10-15 minutes.
2. In a food processor or blender, combine the cilantro, peanut butter, soy sauce, vinegar, sugar and cayenne; puree. Pour the peanut sauce over the bulgur; stir to combine. Add the broccoli; gently stir to combine. Cook, stirring occasionally, until heated through, 3-5 minutes
Per serving: 174 calories
Bulgur Burgers
Bulgur Burgers
Tiffany Brewster - Salt Lake City, UT
Most veggie burgers must have self-esteem issues, since they're always
pretending to be something they're not. But these bulgur burgers don't
try to hide their meatless nature and instead celebrate their grain-
centric origins with wonderful texture and a hint of Middle Eastern
spice. My mom made these one Sunday for dinner and they were
phenomenal.
Recipe from: Gourmet, June 2008
Ingredients
1/2 cup chopped onion, divided
1 Tbsp olive oil plus additional for brushing
1/2 cup bulgur (can be substituted with quinoa)
1 cup water
1 cup canned pinto beans, rinsed and drained
1 1/2 Tbsp soy sauce
3/4 cup walnuts (2 1/2 oz)
2 garlic cloves, coarsely chopped
1/2 cup packed cilantro sprigs
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup mayonnaise
1/4 teaspoon grated lime zest
1/2 teaspoon fresh lime juice
4 slices multi-grain bread toasted (we used whole grain pitas, split
in half) **Also delicious served in whole grain pita pockets
Equipment: a perforated grill sheet
Accompaniments: lettuce; sliced tomato
Directions
Cook half of onion with 1/4 teaspoon salt in oil in a small heavy
saucepan over medium heat, stirring occasionally, until golden, 5 to 7
minutes.Add bulgur and water and cook, covered, over low heat until
water is absorbed, 15 to 18 minutes.
Transfer to a bowl and stir in beans and soy sauce.
Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a
rounded 1/4 tsp salt, 1/2 teaspoon pepper, and remaining onion in a
food processor until finely chopped.Form rounded 1/2 cups of mixture
into 4 (3 1/2-inch-diameter) patties.Chill at least 10 minutes.While
patties chill, stir together mayonnaise, zest, and juice.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium
heat for gas).Put perforated grill sheet on grill and preheat 10
minutes.
Brush patties all over with oil.
Oil grill sheet, then grill burgers on grill sheet, covered only if
using a gas grill, carefully turning once, until golden brown, about 8
minutes total.
Serve burgers open-faced on toast with lime mayonnaise.** Also
delicious in pita pockets.
Cooks' notes:•Burgers can be cooked on the stove. Heat 1 tablespoon
oil in a 12-inch heavy skillet over medium heat until it shimmers,
then cook patties, carefully turning once, until golden brown, about 8
minutes total.•Uncooked patties can be chilled, covered, up to 4
hours.
Tiffany Brewster - Salt Lake City, UT
Most veggie burgers must have self-esteem issues, since they're always
pretending to be something they're not. But these bulgur burgers don't
try to hide their meatless nature and instead celebrate their grain-
centric origins with wonderful texture and a hint of Middle Eastern
spice. My mom made these one Sunday for dinner and they were
phenomenal.
Recipe from: Gourmet, June 2008
Ingredients
1/2 cup chopped onion, divided
1 Tbsp olive oil plus additional for brushing
1/2 cup bulgur (can be substituted with quinoa)
1 cup water
1 cup canned pinto beans, rinsed and drained
1 1/2 Tbsp soy sauce
3/4 cup walnuts (2 1/2 oz)
2 garlic cloves, coarsely chopped
1/2 cup packed cilantro sprigs
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup mayonnaise
1/4 teaspoon grated lime zest
1/2 teaspoon fresh lime juice
4 slices multi-grain bread toasted (we used whole grain pitas, split
in half) **Also delicious served in whole grain pita pockets
Equipment: a perforated grill sheet
Accompaniments: lettuce; sliced tomato
Directions
Cook half of onion with 1/4 teaspoon salt in oil in a small heavy
saucepan over medium heat, stirring occasionally, until golden, 5 to 7
minutes.Add bulgur and water and cook, covered, over low heat until
water is absorbed, 15 to 18 minutes.
Transfer to a bowl and stir in beans and soy sauce.
Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a
rounded 1/4 tsp salt, 1/2 teaspoon pepper, and remaining onion in a
food processor until finely chopped.Form rounded 1/2 cups of mixture
into 4 (3 1/2-inch-diameter) patties.Chill at least 10 minutes.While
patties chill, stir together mayonnaise, zest, and juice.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium
heat for gas).Put perforated grill sheet on grill and preheat 10
minutes.
Brush patties all over with oil.
Oil grill sheet, then grill burgers on grill sheet, covered only if
using a gas grill, carefully turning once, until golden brown, about 8
minutes total.
Serve burgers open-faced on toast with lime mayonnaise.** Also
delicious in pita pockets.
Cooks' notes:•Burgers can be cooked on the stove. Heat 1 tablespoon
oil in a 12-inch heavy skillet over medium heat until it shimmers,
then cook patties, carefully turning once, until golden brown, about 8
minutes total.•Uncooked patties can be chilled, covered, up to 4
hours.
Asian Noodles
Asian Noodles
Jen Lee - Salt Lake City, UT
Ingredients
1 Package of Rice Noodles
2 Zucchini
Eggplant (1 Large Japanese or 4-5 Thai)
Onion
1 Serrano Pepper
1 Lime
Soy Sauce
Rice Vinegar
Fish Sauce
Vegetable Oil
Sesame oil
Instructions
Chop up zucchini, eggplant and onion (chop to desired size). Mince up the serrano pepper. In a deep saute pan, add 1 tbsp of oil and allow to heat. Once hot, add onion and pepper. Begin boiling water for noodles. Once the onions have softened, add the zucchini, eggplant and 2 tbsp of soy sauce. Cook on Medium heat until zucchini and eggplant are to desired texture, turn off and set pan aside. Once your noodles are cooked, strain and toss with 1 tsp of sesame oil. Add the noodles to the saute pan along with 2 tsp fish sauce, 1 tbsp soy sauce and 1 tsp rice vinegar. Saute all together for a few minutes. Add salt to taste.
Serve and squeeze lime on top.
Jen Lee - Salt Lake City, UT
Ingredients
1 Package of Rice Noodles
2 Zucchini
Eggplant (1 Large Japanese or 4-5 Thai)
Onion
1 Serrano Pepper
1 Lime
Soy Sauce
Rice Vinegar
Fish Sauce
Vegetable Oil
Sesame oil
Instructions
Chop up zucchini, eggplant and onion (chop to desired size). Mince up the serrano pepper. In a deep saute pan, add 1 tbsp of oil and allow to heat. Once hot, add onion and pepper. Begin boiling water for noodles. Once the onions have softened, add the zucchini, eggplant and 2 tbsp of soy sauce. Cook on Medium heat until zucchini and eggplant are to desired texture, turn off and set pan aside. Once your noodles are cooked, strain and toss with 1 tsp of sesame oil. Add the noodles to the saute pan along with 2 tsp fish sauce, 1 tbsp soy sauce and 1 tsp rice vinegar. Saute all together for a few minutes. Add salt to taste.
Serve and squeeze lime on top.
Mini Zucchini Pizzas
Mini Zucchini Pizzas
Meghann Bezdikian - Philadelphia, PA
Mine is just an appetizer recipe, but it's really yummy and simple.
Ingredients
1 Large Zucchini
1 Chopped Tomato
1 Cup Grated Mozzarella
4-5 Chopped Basil Leaves
Directions
Meghann Bezdikian - Philadelphia, PA
Mine is just an appetizer recipe, but it's really yummy and simple.
Ingredients
1 Large Zucchini
1 Chopped Tomato
1 Cup Grated Mozzarella
4-5 Chopped Basil Leaves
Directions
Preheat oven to 400 degrees. Cut the zucchini horizontally or severely on the bias to about 1/3 inch thick.
Brush with olive oil and season with salt and pepper.
Roast on baking sheet in oven for about 10 minutes.
Sprinkle cooked zucchini with chopped tomato and mozzarella. Return to oven and allow cheese to melt, about 5 to 8 minutes. Remove from oven and sprinkle with basil.
Roasted Asparagus
Roasted Asparagus
Sarah Drown & Ryan Baltz - Dallas, TX
4 servings
Ingredients
1 Bunch of Asparagus
Feta Cheese
Olive Oil
Balsamic Vinegar
Salt & Pepper
Cooking Instructions
Layout asparagus on baking sheet & drizzle with olive oil/balsamic vinegar. Bake at 450 for 10 minutes (flip asparagus over half way). Sprinkle feta cheese, salt/pepper on top & delicious quick roasted vege! J
Sarah Drown & Ryan Baltz - Dallas, TX
4 servings
Ingredients
1 Bunch of Asparagus
Feta Cheese
Olive Oil
Balsamic Vinegar
Salt & Pepper
Cooking Instructions
Layout asparagus on baking sheet & drizzle with olive oil/balsamic vinegar. Bake at 450 for 10 minutes (flip asparagus over half way). Sprinkle feta cheese, salt/pepper on top & delicious quick roasted vege! J
Apple Arugula Pizza
Apple Arugula Pizza
Amanda Starley - New Jersey
Amanda Starley - New Jersey
Ingredients
Pizza Dough - either store bought or homemade.
2 Onions - Vidalia or Sweet Onions
1 Tbsp Sugar
1 Golden Delicious or Granny Smith Apple
2 Cups White Cheddar Cheese - Shreaded
4 Cups Arugula
Pizza Dough - either store bought or homemade.
2 Onions - Vidalia or Sweet Onions
1 Tbsp Sugar
1 Golden Delicious or Granny Smith Apple
2 Cups White Cheddar Cheese - Shreaded
4 Cups Arugula
Olive Oil
Balsamic Vinegar
Salt
Pepper
Thinly slice 2 vidalia or sweet onions. Caramelize in a saute pan with a little olive or canola oil. Add about 1 tbsp of sugar after about 15 minutes or so. Use a super low flame - this step takes a while. The onions should be brown and caramelized when done. Roll out dough and place on baking sheet. Spread carmelized onions evenly on to pizza dough. Top with thinly sliced golden delicious apples (skin on) and then cheddar cheese. Bake at 400 or 425 degrees until done. While the pizza is baking toss arugula in olive oil with balsamic vinegar and salt and pepper to taste. Spread arugula over pizza when it is hot out of the oven. This will wilt the arugula down. Enjoy!
Zucchini Tarta (Quiche)
Zucchini Tarta (quiche)
Katrina Sandgren - Lehi, UT
This is a great recipe for our family because I can get the kids to eat vegetables, since they are covered in cream and cheese. I usually don't make the crust because of the extra time and calories. It's really good even without it but the crust makes it extra good. I only do the crust for special occasions. I serve it for dinner at home, but I have also served it at brunches and as an appetizer.
Serves 8 -10
Ingredients
Pastry
1 1/3 cups unbleached all-purpose flour
½ cup chilled unsalted butter, cut into 8 pieces
1 tsp salt
1 tbsp sugar
¼ cup ice water
Filling
3 cups (12 oz) grated zucchini
salt
2 tbsp unsalted butter
8 large mushrooms, sliced
2 cups (8 oz) grated Monterrey jack cheese
1 package cream cheese (8 oz) at room temperature
1 cup heavy cream
2 egg yolks
1 egg
salt and pepper to taste
Instructions
To make the pastry, place the flour, butter, salt and sugar in a food processor and pulse until mixture resembles coarse meal. Add water while machine is still running until dough forms a ball. Or, by hand, combine flour, sugar and salt in a large bowl. With a fork, two knives or a pastry blender, cut butter until mixture resembles coarse meal. Add water gradually until a smooth ball is formed. Chill dough if not using immediately, or roll out on a lightly floured board into a circle 14 in. in diameter. Line 10 in quiche pan or pie pan with the dough.
Preheat oven to 450 degrees. Use a fork to prick the dough to prevent bubbles while baking. Bake for 10 minutes and remove. Reduce oven to 350 degrees.
Squeeze some of the water/juices for the zucchini after grating. Sprinkle with salt. In a medium skillet, heat the butter over medium heat; add mushrooms and sauté until soft; set aside. Sprinkle one half of the cheese over the bottom of the pastry shell; top with sautéed mushrooms. Sprinkled drained zucchini evenly over the mushrooms. In a medium bowl with an electric mixer, beat together the cream cheese, cream, yolks and egg until smooth. Add salt and pepper. Slowly pour the mixture over the zucchini. Sprinkle remaining cheese over all and bake until top is golden and knife comes out clean, about 45 minutes. Let sit 5 minutes before serving.
Thursday, March 18, 2010
Pasta Recipes are Ready and April's Theme
My cousin, Annie MacDonald has decided this month's theme, see below. Remember to please send me the recipes before March 31st. (mack10enzie@gmail.com)
................
Hi Everybody,
The pasta recipes are up! (see below) Enjoy! It’s my turn to choose the category this month and I have decided to go with vegetarian dishes. My fiancé is a vegetarian and I am starting to run out of things to make...and we aren't even married yet! Plus, the fact that we are getting married in 5 months gives me a whole other reason to embrace the veggie. But healthy or not, anything without meat goes. Can’t wait to try your recipes!
Have a great month!
Annie
Wednesday, March 3, 2010
Creamy Walnut Pesto and Pasta
Claire Evans - Dallas, TX
This is quick and easy for busy nights.
Ingredients
1/2 Box of Bow Tie noodles cooked to el denti
1/2 Box of Bow Tie noodles cooked to el denti
1 Jar of Alfredo Sauce. I use Bortellis
1/3 cup of chopped walnuts
1 – 2 Table Spoon of finely chopped cilantro, depends on how much of a “bite” you want.
1/8- 1/4 cup of Pesto Sauce
Cooking Instructions
Mix the following ingredients and bring to a simmer
Mix the following ingredients and bring to a simmer
- Alfredo sauce
- Chopped walnuts
- Finely chopped cilantro
- Pesto sauce
Mix Pasta and Sauce and serve with a green salad with a vinegrette dressing and strawberries.
Additions
Chopped chicken breast or 8-10 large cooked shrimp (for meat lovers)
Linguine with Spring Vegetables
Kay Quealy - Salt Lake City, UT
Ingredients
2 tablespoons light olive oil
1/2 cup unsalted butter
1 medium onion, minced
2 large cloves garlic, minced
1/2 pound mushrooms, thinly sliced
1 medium zucchini, thinly sliced
1 medium carrot, peeled and cut into strips
1 pound fresh, thin asparagus, sliced diagonally
1/2 cup chicken stock
1 cup heavy cream
3 green onions with tops, thinly sliced
1 cup frozen peas, thawed or 1 cup broccoli florets
1/4 cup fresh basil, chopped, or 2-3 teaspoons dried
salt and freshly ground black pepper to taste
1 pound linguine, cooked al dente and drained
1/2 cup freshly grated Parmesan cheese
1/4 cup minced fresh parsley
Cooking Instructions
Heat the oil and butter in a large skillet over medium heat and saute the oinon and garlic until limp. Add the mushrooms, zucchini, carrot and asparagus. Saute for 2 to 3 minutes.
Add the chicken stock and the cream and cook for several minutes to reduce the liquid. Stir in the green onions, peas and basil and season to taste with salt and pepper. Cook for one minute more.
Add the hot pasta and the cheese to the skillet and mix well. Sprinkle with the parsley and serve.
Bottoli's Pasta
Amanda Starley - New Jersey
Ingredients
1 Box Pasta (I prefer Bow Tie)
6 Tomatoes
1 large ball Buffalo Mozzarella in water
3 Garlic Cloves
1/4 Cup Kalamata Olives (pitted)
2 T. Basil Leaves
1/4 Cup Olive Oil
Salt
Cooking Instructions
Drain and chop mozzarella, chop tomatoes, chop basil and dice kalamata olives. Put in a large bowl and add olive oil and salt to taste. Cut garlic into large chunks and add. Cook and drain pasta and stir into the large bowl with the other ingredients. Take out the garlic chunks and throwaway. Enjoy!
Turkey Sausage Pasta
Audrey Quealy - Minneapolis, MN
Here is my Turkey Sausage Pasta. I made it up, and it turned out pretty good.
Ingredients
1 small onion chopped
1/2 red pepper sliced
1/2 of long turkey sausage, sliced
garlic
3/4 cup chicken broth/stock
Chopped broccoli
whole wheat linguine or penne or whatever pasta you have in the cupboard
parmesan
Cooking Instructions
Saute 1 small onion chopped in some olive oil. Add 1/2 sliced red pepper. Add about 1/2 of those long turkey sausages sliced. Cook over med/high for about 5 min. Add 2 cloves garlic minced and about 3/4 cup chicken broth/stock. Simmer for a few minutes. Add chopped broccoli and cover to steam. Stir in whole wheat linguine or penne or whatever you have in the cupboard. Oh, and always sprinkle with a little parmesan. Yum!
Linguine with Shrimp and White Wine
Meghann Bezdikian - Philadelphia, PA
Ingredients
1/2-inch-wide handful of linguine
1 tablespoon butter
1 garlic clove
1/3 cup dry white wine
red pepper flakes
salt and pepper
1/4 pound large shrimp (peeled)
1/2 teaspoon lemon juice
parsley for garnish
Cooking Instructions
1. Boil salted water and cook pasta until al dente.
2. Meanwhile, in a small non-stick skillet, melt half the butter over medium. Add garlic and a pinch of red pepper flakes. Cook until fragrant - about 1 minute.
3. Raise heat to medium-high. Add wine. Cook until reduced by 1/3 (about 1 minute).
4. Add shrimp and season with salt and pepper. Cook until shrimp is opaque (about 1-2 minutes). Remove from pan from heat and swirl in lemon juice and remaining butter.
5. Add to pasta and toss. Garnish with parsley.
Pesto Farfalle & Chicken Salad
Sarah Drown & Ryan Baltz - Dallas, TX
One of my mom’s yummy recipes (Mrs. Drown).
Serves 8.
Ingredients
Basil Pesto (For a quickie version of this you can use store bought pesto)
1 Cup fresh basil leaves
1 Cup fresh spinach
2 Tbsp minced garlic
¼ Cup pine nuts
½ Cup grated Romano Cheese
½ tsp salt
¼ tsp pepper
½ Cup Olive Oil
½ Cup Vegetable Oil
Pasta Salad
1 Pound Farfalle (Bowtie) Pasta
2 Tbsp Olive Oil
1 large sweet Onion, thinly sliced
2 Pounds boneless, skinless Chicken Breasts (grilled or broiled)
1 Cup dried cranberries or cherries
Cooking Instructions
For Basil Pesto
In food processor, place basil, spinach, pine nuts, cheese, salt & pepper. Pulse to chop basil & spinach. Add olive & vegetable oils slowly. Pesto should be creamy in texture. (Makes about 2 Cups of Pesto)
For Salad
Cook Pasta & then set aside. Heat olive oil in pan & sauté onion until golden. Add to pasta. Cut cooked chicken breasts into 1-inch pieces & then add to pasta along with cranberries. Gently stir in basil pesto.
Spicy Sesame Noodles with Chopped Peanuts and Thai Basil
Tiffany Brewster - Salt Lake City, UT
This simple vegetarian pasta is perfect for a summertime picnic.
Yield: Makes 4 to 6 servings
Ingredients
1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon (or more) hot chili oil*
1 1/2 teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves (regular basil will work if you can’t find Thai)
*Available in the Asian foods section of many supermarkets and at Asian markets.
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon (or more) hot chili oil*
1 1/2 teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves (regular basil will work if you can’t find Thai)
*Available in the Asian foods section of many supermarkets and at Asian markets.
Directions
Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.
Portobello Mushroom Lasagna
Annie MacDonald - London, England
This is a Barefoot Contessa recipe. I like to add something extra
to the sauce, like some garlic or basil or thyme, but it really
depends on how flavorful you want it.
Serves about 6
Ingredients
Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan
Cooking Instructions
Preheat the oven to 375 degrees F.
Bring a large pot of water to a boil with 1 tablespoon salt and a
splash of oil. Add the lasagna noodles and cook for 10 minutes,
stirring occasionally. Drain and set aside.
For the white sauce, bring the milk to a simmer in a saucepan. Set
aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan.
Add the flour and cook for 1 minute over low heat, stirring constantly
with a wooden spoon. Pour the hot milk into the butter-flour mixture
all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook
over medium-low heat, stirring first with the wooden spoon and then
with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
Separate the mushroom stems from the caps and discard the stems. Slice
the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons
of the butter in a large (12-inch) saute pan. When the butter melts,
add half the mushrooms, sprinkle with salt, and cook over medium heat
for about 5 minutes, until the mushrooms are tender and they release
some of their juices. If they become too dry, add a little more oil.
Toss occasionally to make sure the mushrooms cook evenly. Repeat with
the remaining mushrooms and set all the mushrooms aside.
To assemble the lasagna, spread some of the sauce in the bottom of an
8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then
more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan.
Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan.
Top with a final layer of noodles and sauce, and sprinkle with the
remaining Parmesan.
Bake the lasagna for 45 minutes, or until the top is browned the sauce
is bubbly and hot. Allow to sit at room temperature for 15 minutes and
serve hot.
Ravioli in Cream Sauce
Sonja Booker - Salt Lake City, UT
This recipe is so quick, easy, and delicious!
Ingredients
1 pkg. Beef Ravioli (Bertonelli sells a spicy beef and sausage ravioli that's really good)
2 T. Butter
1 8 oz. pkg Sliced Mushrooms
2 Garlic Cloves, minced
1 tsp. Dry Italian Seasoning
1 can Rotel Tomatoes
1 C. Whipping Cream
1/2 C. Parmesan
1/2 tsp. Salt
Optional: crushed red peppers
Cooking Instructions
Prepare Ravioli as directed. In separate pan melt butter and saute mushrooms and garlic. Stir in diced tomatoes, seasoning, salt, and cream. Bring to a boil, then reduce heat and simmer for 5 minutes. Add cheese to sauce. Mix sauce and ravioli.
Serving
For a variation on recipe add cooked chicken and serve over angel hair pasta.
Spaghetti Pie
Jessica Yoo - Colorado Springs, CO
This is a fast and simple recipe.
Ingredients
1 tsp. salt
1/2 lb. dried spaghetti
1 Tbsp. & 2 tsp. olive oil
1 C. Red pasta sauce
1/2 C. chopped green bell pepper
2-3 tsp minced garlic ( I always use more garlic)
1 tsp of a creole seasoning ( I use Tony's)
1/4 tsp. crushed red pepper flakes
1 tsp. Italian seasoning
1 1/2 C. cubed mozzarella cheese (~ 4oz)
1/2 C. chopped black olives
4 oz. of sliced mushrooms
4 eggs
1/2 C. Milk
3/4 C. Sliced pepperoni (turkey pepperoni if you like)
1/2 C. grated Parmesan cheese
Cooking Instructions
Bring a pot of water to a boil add salt and spaghetti and cook until al dente. Drain spaghetti and return to the pot. Toss spaghetti in 2 tsp. olive oil and set aside.
Preheat your oven to 375 degrees. Lightly grease a 2-quart casserole dish with the remaining olive oil and set aside.
In a large mixing bowl combine spaghetti, pasta sauce, bell pepper, garlic seasonings, crushed red pepper, mushrooms, olives & mozzarella toss to mix well.
In a separate bowl, whisk together the eggs and milk. Transfer the spaghetti mixture to the casserole dish and pour egg mixture over the top. Arrange the sliced pepperoni in an even layer over the top and sprinkle with Parmesan cheese.
Bake until bubbly and golden brown on top, 20-25 min. Remove from the oven and let stand for about 5 min.
Enjoy...
Linguine With Shrimp Scampi
Sierra Campbell - Laguna, CA
(recipe from Barefoot Contessa - a staple in my house!!)
Ingredients
Vegetable Oil
Kosher Salt
1 1/2 lbs linguine
6 Tbs (3/4 stick) unsalted butter
5 Tbs good olive oil
3 Tbs minced garlic (9 cloves)
2 lbs large shrimp (about 32) peeled and deveined - I buy the frozen pack at Costco that is already peeled and deveined, and then I defrost the shrimp a little under warm water and pull off the tails before I add it to the pasta)
1/2 tsp freshly ground black pepper
3/4 cup chopped fresh parsley
grated zest of 1 lemon
1/2 c freshly squeezed lemon juice (4 lemons)
1/2 lemon, thinly sliced in half-rounds
1/4 tsp hot red pepper flakes
Cooking Instructions
Drizzle some oil in a large pot of boiling salted water, add 1 tbs of salt and the linguine, and cook for 7-10 min, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 tbs of salt and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well and serve.
Asian Chicken Noodles
Kayley Meinzer - Lehi, UT
Ingredients
1 package spaghetti noodles cooked
2 cooked chicken breasts chopped
2 cups cooked and shelled edemame beans (any veggies will work but these are my favortie)
Kraft toasted asian sesame dressing (the light one is just as good)
Cooking Instructions
Mix together and enjoy!
Lasagna
Mackenzie Day - Philadelphia, PA
Serves 8 -10
Ingredients
1 lb Italian Sausage (or I also use ground turkey cooked with Italian seasonings)
1 clove garlic, minced
1 tbsp basil
1 1/2 tsp salt
1 1lb can tomatoes
2 6 oz cans of tomato paste
10 oz lasagna noodles
2 eggs
3 cups ricotta cheese
1/2 cup Parmesan cheese, grated
2 tbsp parsley flakes
1/2 tsp pepper
1/2 tsp salt
1 lb mozzarella cheese, grated
Cooking Instructions
Brown meat, add next five ingredients. Simmer uncovered 30 min, stirring occasionally. Cook noodles (or you can use the non-cook kind). Beat eggs, add remaining ingredients, except mozzarella.
Preheat oven to 375º. Layer half of the noodles in 13x9x2 pan, spread with half of the ricotta cheese, then half of the mozzarella, then half of the meat sauce. Repeat. Bake at 375º for 30 min.
Serving
Let stand 10 min before serving. You can also freeze this and have the leftovers for weeks :)
Creamy Bell Pepper Pasta
Kirsten Fuller - Bountiful, UT
Tim and I love cooking! When we first got married we lived off of rice-a-roni and pasta-roni because we knew not of the possibilities (It was very pathetic--I know!). We were continually trying new recipes and/or making our own up. One recipe that I made up has become quite regular in our household. It's got a bit of a spicy kick because of the crushed red pepper, but it's pretty good. I've made this for multiple people and they always tell me how delicious and flavorful it is. However, if you have leftovers they do not reheat well. Anything with a cream sauce doesn't reheat well-- it turns back into an oily mess. I guess you'll have to eat it all in one sitting-- it's a hard job, but someone's gotta do it.
Serves: approximately 4 people
Ingredients
1 yellow onion (sliced)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
4-5 cloves of garlic (minced)
1 teaspoon crushed red pepper flakes
1 pint heavy cream
2 cups parmigiano-reggiano cheese (grated)
2 tablespoons olive oil
salt and pepper to taste (I usually add salt and pepper throughout the entire process)
Cooking Instructions
In a stock pot begin to heat water. When water is boiling add desired pasta and cook. Meanwhile, in a fairly large nonstick skillet heat olive oil. Add onions, bell peppers, salt, pepper, red pepper flakes and saute until translucent. Add minced garlic and saute for another 3-5 minutes. After all ingredients have sauteed together add heavy cream (more salt and pepper as desired). Bring heavy cream to simmer ( (approximately 5 minutes). Once it's began to simmer add grated parmesan cheese. Once cheese is melted, drain pasta and add to cream/cheese mixture and serve. If desired-- you could add grilled chicken breasts to make it more meatier.
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