2 lbs red potatoes, peeled and diced
2 Tbsp olive oil
1 packet onion soup mix
Preheat oven to 400.
Toss potatoes with olive oil and onion soup mix. Place in a sprayed baking dish. Bake 30 minutes at 400 until done and crispy.
Great side!
Friday, May 14, 2010
Thursday, May 6, 2010
Creamy Basil and Tomato Pasta
8 oz light cream cheese, diced
3 tomatoes, diced
1/2 cup Ken's Light sun-dried tomato vinaigrette
1/2 cup fresh chopped basil
16 oz fettuccine, cooked and drained
Recommended side: Fresh green salad
**Recipe from e-mealz: Publix Meal Plan Point System
3 tomatoes, diced
1/2 cup Ken's Light sun-dried tomato vinaigrette
1/2 cup fresh chopped basil
16 oz fettuccine, cooked and drained
Dice cream cheese while it's very cold. Combine tomatoes with diced cream cheese and chill for 2 hours. In a large bowl combine all ingredients and toss lightly. Makes 8 servings.
Recommended side: Fresh green salad
**Recipe from e-mealz: Publix Meal Plan Point System
**A GREAT summer meal. We ate the leftovers the next day cold out of the fridge and both agreed it was even better after 'sitting' for a night.
Orange Ginger Asparagus
2 lbs asparagus
1/4 cup orange juice
1 Tbsp fresh grated fresh ginger
2 Tbsp olive oil
1 Tbsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 400.
1/4 cup orange juice
1 Tbsp fresh grated fresh ginger
2 Tbsp olive oil
1 Tbsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 400.
Place asparagus on a sprayed baking sheet. Whisk together remaining ingredients and drizzle over asparagus and toss to coat. Bake 15 minutes at 400; turning once during baking.
Makes 6 servings at 1 point each
**Recipe from e-mealz: Publix Meal Plan Point System
Orange Baked Fish
1/2 cup orange marmalade
3 Tbsp orange juice
1/4 tsp ground ginger
1/2 cup chopped green onions
1 1/2 lbs fresh catfish fillets
Preheat oven to 400.
Combine marmalade, juice, and ginger and heat on low until all is dissolved, then add green onions and set aside. Place fillets into a large baking dish and cover with marmalade mixture. Bake for 10-12 minutes at 400, or until fish flakes.
Recommended sides: Steamed Cauliflower and Corn on the Cob
Makes 6 servings of fish, 4 points each
**What makes this so amazing is the marinade! We decided that we would prefer salmon or talapia over the catfish, but catfish was what the recipe calls for.
**Recipe from e-mealz : Publix Meal Plan Point System
3 Tbsp orange juice
1/4 tsp ground ginger
1/2 cup chopped green onions
1 1/2 lbs fresh catfish fillets
Preheat oven to 400.
Combine marmalade, juice, and ginger and heat on low until all is dissolved, then add green onions and set aside. Place fillets into a large baking dish and cover with marmalade mixture. Bake for 10-12 minutes at 400, or until fish flakes.
Recommended sides: Steamed Cauliflower and Corn on the Cob
Makes 6 servings of fish, 4 points each
**What makes this so amazing is the marinade! We decided that we would prefer salmon or talapia over the catfish, but catfish was what the recipe calls for.
**Recipe from e-mealz : Publix Meal Plan Point System
Monday, October 26, 2009
The Best Brownies...EVER
4 (1 oz) unsweetened chocolate baking squares
3/4 cup butter
1 1/2 cups granulated sugar
1/2 cup firmly packed brown sugar
3 large eggs
1 cup all-purpose flour
1 tsp. vanilla extract
1/8 tsp. salt
1. Preheat oven to 350. Lightly grease 8-inch pan.
2. Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in granulated and brown sugars. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour, vanilla, and salt.
3. Pour mixture into prepared pan.
4. Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 1 hour). DEVOUR!
Fast Stir-in:
Toasted Coconut-Cashew Brownies: Spread 1 cup sweetened flaked coconut into a single layer on a baking sheet. Bake at 350 for 8 minutes or until lightly toasted, stirring every 2 minutes. Let cool 10 minutes. Stir toasted coconut; 1/2 cup cashews, chopped; and 2 Tbsp. finely chopped crystallized ginger into batter. Increase baking time to 44 to 46 minutes.
Easy Topping Upgrades:
Peanut Butter Streusel Brownies: Stir together 1/2 cup all-purpose flour, 2 Tbsp. light brown sugar, 2 Tbsp. granulated sugar, 1/3 cup chunky peanut butter, 2 Tbsp. melted butter, and 1/8 tsp salt until blended and crumbly. Sprinkle peanut butter mixture over batter. Increase bake time to 50 to 54 minutes.
Candy-and Pretzel Brownies: Sprinkle 1 cup pretzel sticks, broken into pieces, and 2(3.7 oz) king-size Snickers, coarsely chopped, over batter. Increase bake time to 52 to 54 minutes.
*I found this recipe in the 2009 Southern Living magazine. They say to bake the brownies in a foil lined pan, and then to use the foil to lift the brownies out of the pan and slice into servings. The first time I made them I followed this suggestion, and it took twice as long for the brownies to bake. The second time I made them I skipped the foil, and they were done baking at the listed time. There is enough batter to bake in a 9x13 pan. This will be my next experiment. In the 8-inch pan they are divine!
Wednesday, October 7, 2009
American Sandwich Bread
This is truly the most fail-proof bread recipe I have ever found. The dough comes together beautifully every time, the crust is a golden brown as well as soft and delicious.
**NOTE: Using warm milk and water (about 110 degrees) is KEY for proper rising time. If the water is too hot, it will kill the yeast, and if it is too cold, the dough will take much longer to rise.
1 cup whole milk, warm (I use whatever type I have on hand...usually 2%)
1/3 cup water, warm
4 Tbsp (1/2 stick) unsalted butter, melted and cooled
3 Tbsp honey
3 3/4 cups bread flour (Must use the bread flour...there is a BIG difference from regular flour)
1 envelope (2 1/4 tsp) instant or rapid-rise yeast
2 tsp salt
1. Whisk the milk, water, 3 Tbsp of the butter, and the honey together in a large liquid measuring cup. Mix 3 1/2 cups of the flour, the yeast, and salt together in a standing mixer fitted with the dough hook. With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 1 minute.
2. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. (If, after five minutes, more flour is needed, add the remaining 1/4 cup flour, 1 Tbsp at a time, until the dough clears the side of the bowl but sticks to the bottom.)
3. Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, about 1 minute. Place the dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
4. Turn the dough out onto a lightly floured counter and gently press it into a 9-inch square. Roll the dough into a tight cylinder and pinch the seam closed. Place the loaf seam-side down in a 9-inch loaf pan, wrap tightly in plastic wrap, and let rise in a warm place until it has nearly doubled in size and springs back slowly when indented with a finger, 1 to 1 1/2 hours.
5. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Brush the loaf with the remaining 1 Tbsp butter. Set the loaf pan on the oven rack and bake until golden and the center of the bread registers 200 degrees on an instant-read thermometer, 40 to 50 minutes. Flip bread out onto a wire rack and let cool to room temperature before slicing, about 2 hours.
VARIATIONS
Wheat Sandwich Bread
Toast 1/4 cup wheat germ in a dry skillet until fragrant, about 5 minutes. Reduce the amount of bread flour to 2 cups and combine it with 1 1/2 cups whole-wheat flour and the toasted wheat germ. Use 3 1/2 cups of this flour mixture in step 1 and the remaining 1/4 cup as needed in step 2.
Oatmeal Sandwich Bread
Bring 1 cup water to a boil in a small saucepan over medium heat. Add 1 cup old-fashioned rolled oats and cook until softened, about 1 minute. Let cool until just warm. Omit the water and decrease the amount of bread flour to 3 cups. Add the cooked oats along with the dry ingredients in step 1.
Cinnamon Swirl Bread
Knead 1/4 cup raisins into the dough at the beginning of step 3. Toss 1/4 cup sugar and 2 tsp cinnamon together. Press the dough into an 8 x 18-inch rectangle in step 4, with the short side facing you. Brush the dough with 1 Tbsp melted unsalted butter and sprinkle evenly with the sugar mixture. Roll the rectangle into a tight cylinder.
**Because of the climate of where I live, I always end up having to use the extra flour in step 2. I know I have enough when it still kind of sticks to the bowl, but I can press my finger on the dough and it doesn't really stick to me.
**This recipe is from my America's Test Kitchen Family Cookbook
**NOTE: Using warm milk and water (about 110 degrees) is KEY for proper rising time. If the water is too hot, it will kill the yeast, and if it is too cold, the dough will take much longer to rise.
1 cup whole milk, warm (I use whatever type I have on hand...usually 2%)
1/3 cup water, warm
4 Tbsp (1/2 stick) unsalted butter, melted and cooled
3 Tbsp honey
3 3/4 cups bread flour (Must use the bread flour...there is a BIG difference from regular flour)
1 envelope (2 1/4 tsp) instant or rapid-rise yeast
2 tsp salt
1. Whisk the milk, water, 3 Tbsp of the butter, and the honey together in a large liquid measuring cup. Mix 3 1/2 cups of the flour, the yeast, and salt together in a standing mixer fitted with the dough hook. With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 1 minute.
2. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. (If, after five minutes, more flour is needed, add the remaining 1/4 cup flour, 1 Tbsp at a time, until the dough clears the side of the bowl but sticks to the bottom.)
3. Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, about 1 minute. Place the dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
4. Turn the dough out onto a lightly floured counter and gently press it into a 9-inch square. Roll the dough into a tight cylinder and pinch the seam closed. Place the loaf seam-side down in a 9-inch loaf pan, wrap tightly in plastic wrap, and let rise in a warm place until it has nearly doubled in size and springs back slowly when indented with a finger, 1 to 1 1/2 hours.
5. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Brush the loaf with the remaining 1 Tbsp butter. Set the loaf pan on the oven rack and bake until golden and the center of the bread registers 200 degrees on an instant-read thermometer, 40 to 50 minutes. Flip bread out onto a wire rack and let cool to room temperature before slicing, about 2 hours.
VARIATIONS
Wheat Sandwich Bread
Toast 1/4 cup wheat germ in a dry skillet until fragrant, about 5 minutes. Reduce the amount of bread flour to 2 cups and combine it with 1 1/2 cups whole-wheat flour and the toasted wheat germ. Use 3 1/2 cups of this flour mixture in step 1 and the remaining 1/4 cup as needed in step 2.
Oatmeal Sandwich Bread
Bring 1 cup water to a boil in a small saucepan over medium heat. Add 1 cup old-fashioned rolled oats and cook until softened, about 1 minute. Let cool until just warm. Omit the water and decrease the amount of bread flour to 3 cups. Add the cooked oats along with the dry ingredients in step 1.
Cinnamon Swirl Bread
Knead 1/4 cup raisins into the dough at the beginning of step 3. Toss 1/4 cup sugar and 2 tsp cinnamon together. Press the dough into an 8 x 18-inch rectangle in step 4, with the short side facing you. Brush the dough with 1 Tbsp melted unsalted butter and sprinkle evenly with the sugar mixture. Roll the rectangle into a tight cylinder.
**Because of the climate of where I live, I always end up having to use the extra flour in step 2. I know I have enough when it still kind of sticks to the bowl, but I can press my finger on the dough and it doesn't really stick to me.
**This recipe is from my America's Test Kitchen Family Cookbook
Saturday, December 6, 2008
Andes Peppermint Crunch Chunkies
Preheat oven to 300 degrees.
2 sticks (1/2 lb) unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 cups all-purpose flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut
1 1/4 cup coarsely chopped pecans
1 1/2 cups Andes Peppermint Crunch Baking Chips
1. Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes).
2. Beat in the egg and vanilla extract.
3. On low speed, add baking soda, salt, and then flour. Mix completely.
4. Stir in oats, coconut, pecans, and Andes Peppermint Crunch Baking Chips.
5. Measure out 2 Tbsp. for large, or 1 Tbsp. for small cookies. Place round balls on cookie sheet about 2 inches apart. Press lightly. Sprinkle some of the remaining chips on top of each cookie.
6. Bake for 20 minutes for large cookies, or 12-15 minutes for small cookies. Do not over bake.
Yield approx: 30 - 3" or 60 - 1 1/2" cookies
2 sticks (1/2 lb) unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 cups all-purpose flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut
1 1/4 cup coarsely chopped pecans
1 1/2 cups Andes Peppermint Crunch Baking Chips
1. Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes).
2. Beat in the egg and vanilla extract.
3. On low speed, add baking soda, salt, and then flour. Mix completely.
4. Stir in oats, coconut, pecans, and Andes Peppermint Crunch Baking Chips.
5. Measure out 2 Tbsp. for large, or 1 Tbsp. for small cookies. Place round balls on cookie sheet about 2 inches apart. Press lightly. Sprinkle some of the remaining chips on top of each cookie.
6. Bake for 20 minutes for large cookies, or 12-15 minutes for small cookies. Do not over bake.
Yield approx: 30 - 3" or 60 - 1 1/2" cookies
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