Saturday, August 29, 2009

Asian-Inspired Dip

I tried a variation on a ranch dip, using my own herbs and spices and came up with an Asian twist. Mke this the night before when you're looking for something with a little extra kick for your next party - give this a try!

8 oz. sour cream
1/2 red bell pepper, roasted and finely diced
1/4 tsp. each black pepper and cayenne pepper
1 T. each minced garlic and dry minced onion
1/2 tsp. season salt
1/2 tsp. cumin and parsley
1/4 C. shredded pepperjack cheese

Mix well all ingredients, refrigerate 12-24 hours before serving.

Friday, August 28, 2009

Basic Taquitos

24 corn tortillas
1.5 lbs. filling (see recipes below)
cooking spray

Preheat oven to 350. Coat a baking sheet with cooking spray generously.

Warm tortillas on microwave (8 seconds per tortilla) or heat tortillas on an ungreased skillet or griddle pan til soft and pliable.

Lay tortilla on cooking sheet, put 2-3 T. worth of filling on one side of the tortilla, then roll tortilla up tightly. Repeat until all ingredients have been used.

Bake for 12-15 minutes or til tortillas are crisp and firm to the touch.
Serve with salsa, sour cream, and lettuce.

Yields - 24 taquitos (8 servings of 3 per person)



FILLING: Ground turkey/beef -

3/4 lb. ground turkey
1/2 C. salsa
1/2 medium red bell pepper, finely diced
1/4 small onion, finely diced
3 cloves garlic, minced
2 tsp. cumin
1/2 tsp. black pepper
1 tsp. salt

Combine all ingredients in a skillet, cook til veggies are soft and meat is fully cooked.


Filling: Shredded chicken -

2 chicken leg quarters or 1 large chicken breast, cooked and shredded
4 cloves garlic, minced
1/4 small red onion, chopped fine
1/4 medium bell pepper, any variety, finely diced
2 T. basil
1/4 C. parmesan
3 T. Italian dressing

Combine all ingredients in a skillet, cook 5-7 minutes, or until veggies are soft and meat is heated.


Filling: Beans -

16 oz. can refried beans, fat free
1/2 C. salsa
1 tsp. dry minced onion
1/4 C. shredded cheddar cheese

Combine all ingredients in a microwave safe bowl, heat in microwave 1-2 minutes or until cheese is melted and beans are heated through. Stir to combine.

* Any fully cooked meat or veggie mix would make a good filling for this recipe. Some people use potato, others use diced steak, pork, etc. It's a great way to use leftovers and odds and ends that are left in your fridge. *

Thursday, August 27, 2009

Club-Style Enchiladas

6 slices bacon, cooked and crumbled
1 medium chicken breast, cooked and shredded
1/2 tsp. black pepper
4 oz. swiss cheese, shredded
1/4 head of lettuce, shredded
1/2 C. salsa
6-8 corn tortillas
1/2 C. sour cream

Mix chicken with black pepper. Heat a skillet on medium high, place one tortilla down. Top with cheese, chicken, bacon, more cheese, and another tortilla. Grill (like a grilled cheese sammie) until cheese is melted, turn over, cook another 1-2 minutes. Serve with salsa, lettuce, and sour cream.

Yields = 6-8 servings (appetizer)
2-3 servings (meal)

Tuesday, August 25, 2009

Raspberry Almond Cookies

Great for kids and adults, this is a perfect summer pairing with sweet tea or milk, in a shady spot with a book, watching the clouds roll by!

1 C. each granulated and brown sugar
1 1/2 stick margarine
1/4 C. unsweetened applesauce
2 eggs, minus 1 yolk
1 1/2 tsp. raspberry extract
1 tsp. almond extract
1 tsp. baking powder dissolved in 2 T. hot water
1 1/4 tsp. ginger
4 3/4 C. flour
1 C. almoinds, sliced
1/2 C. raspberries, fresh or frozen

In mixer, add sugars and margarine/applesauce. Mix well. Add each ingredient individually, mixing well before adding the next ingredient.

Drop by spoonful onto ungreased cookie sheet, bake 8-9 minutes.

Yield = 60-65 small cookies

Sweet Breakfast Sausage Patties

1 lb. ground chicken
1/2 lb. ground turkey
1/2 C. maple syrup
2 tsp. each black pepper and salt
1 C. bread crumbs
1/4 tsp. cayenne pepper

Mix well all ingredients. Form into 6-8 equal sized portions. Roll into a ball, then lightly flatten with hand to reach desired thickness.

In a large skillet coated with cooking spray, add 4 patties at a time, cook over medium heat for 5-6 minutes before turning over. Patties are cooked when juices run clear.

Yields = 6-8 servings

Monday, August 24, 2009

Smoked Sausage and Chicken Pasta

1 C. parmesan cheese
2 T. butter or margarine
2 T. flour
1 1/2 C. milk
1 lb. linguine, cooked
1 large chicken breast, cut into thin strips (with salt and pepper)
1 1/2 C. diced smoked sausage
3-4 cloves garlic, minced
1/2 medium red bell pepper
1/2 small white onion, finely chopped

In a large skillet, add butter, bell pepper, garlic and onion. Cook til onion is translucent. Pull veggies to one side and add flour. Stir until butter and flour makes a thick paste. Slowly whisk in milk, cook til the mixture thickens.

In a small skillet, cook chicken over a medium-high heat, turning over once. After 8 minutes, add diced sausage, cook for 5-7 additional minutes.

Add pasta and chicken/sausage to the large skillet. Toss, top with parsley, and serve.

Yields = 4-6 servings

Top with mozzarella or provolone cheese if desired. To melt cheese, put in oven/broiler for 5-10 minutes at 350.

Tuesday, August 18, 2009

White Chocolate Macadamian Nut Bars

1 box classic white cake mix
2 eggs, minus 1 yolk
1/4 C. each unsweetened applesauce and milk
1/3 C. brown sugar
1 1/2 tsp. vanilla nut extract
1 C. white chocolate chips
1 C. macadamian nuts, roughly chopped

Preheat oven to 375.

In large mixing bowl, combine all but final 2 ingredients. Mix well. Stir in the chips and nuts, spread evenly into a greased 13x9" baking dish.

Top with additional white choclate chips, if desired.

Bake for 24-27 minutes. Cool and cut.

Yield = 24 bars

Monday, August 17, 2009

Homemade Italian Sausage

Thanks to a big boost from the Spice House's Italian Sausage Seasoning - I have created homemade Italian sausage for a fraction of the regular price! As it regularily seels for around $3.49 lb. here, sometimes even higher - this was one expense I was looking to cut down on, especially with the winter months coming - got to love those big pasta dishes of pure comfort food!

1 lb. ground chicken or beef
1 lb. ground turkey
(Or 2 lbs. ground pork to replace what's listed above)
3 T. Italian sausage seasoning
1/2 medium onion, finely chopped
1/4 red bell pepper, finely chopped
2 T. basil
2 T. minced garlic

In a medium skillet over medium-high heat, add onion and bell pepper with 1 tsp. oil. Cook until onions are translucent and pepper is tender.

In a large bowl, combine all ingredients and mix thoroughly. Crumble mixture roughly into the pan, cook til meat is no longer pink.

Yields = 4-8 meals (6 servings each)

Great for use in:

Pizza
Pasta sauce
Omelets
Potato dishes
With eggs
For Sammies - leave uncrumbled

Smoky Apple Mozzarella Breakfast Sausage

1 lb. ground turkey
1/2 lb. ground chicken or beef - (I'll use chicken)
1/2 medium golden delicious apple, peeled, cored, and finely diced
1/4 C. mozzarella - shredded
1/4 tsp. cumin
1 tsp. black pepper
1/2 tsp. salt
1/4 C. bread crumbs
1/4 medium onion, sauteed in 1/2 tsp. oil.

Sauteed onions in 1/2 tsp. vegetable or canola oil til translucent. In large mixing bowl, combine all ingredients. Mix well til blended.

In the bowl, section off the combined mixture into 6 equal sized portions, form in to patties and return three at a time to the pan, cook over a medium heat for 5-7 minutes per side, til the pattie is cooked through.

Serve on an English muffin, with a slice of mozzarella.
Top with one scrambled/fried egg, if desired.

Yields = 6 servings.
* Freezes well *

Friday, August 14, 2009

Buttery Walnut Ginger Cookies

I was looking for something new in the cookies department, but nothing too heavy since it's summer. I started with the idea of a walnut cookie, then decided to add a little extra flavor kick with some ginger and butter extract. This is more of a grown up cookie, with each flavor subtly distinct.

1 C. each granulated and brown sugar
1 1/2 stick margarine
1/4 C. unsweetened applesauce
2 eggs, minus 1 yolk
1 1/2 tsp. butter extract
1 tsp. black walnut extract
1 tsp. baking powder dissolved in 2 T. hot water
1 1/4 tsp. ginger
4 1/2 C. flour
1 1/2 C. walnuts, rough chopped

In mixer, add sugars and margarine/applesauce. Mix well. Add each ingredient individually, mixing well before adding the next ingredient.

Drop by spoonful onto ungreased cookie sheet, bake 8-9 minutes.

Yield = 60-65 small cookies

Thursday, August 13, 2009

White Chocolate Macadamian Coconut Cookies

1/2 C. each brown and granulated sugar
1 stick margarine (or 1/2 stick margarine and 1/4 C. unsweetened applesauce)
1 egg
1/2 tsp. coconut extract
1/2 tsp. almond extract
1/2 tsp. baking soda dissolved in 1 T. hot water
2 1/8 C. flour
3/4 C. macadamian nuts
1/2 C. shredded coconut
1 C. white chocolate chips (mini or regular), optional

Preheat oven to 375.

In large mixing bowl, combine sugars, margarine (unsweetened applesauce). Stir in remaining ingredients individually, mixing well before adding the next ingredient.

Drop by rounded spoonful onto ungreased cookie sheet. Bake 8-10 minutes, longer for a crunchy cookie.
Yield: 24-30 cookies

Dark Chocolate Pecan Cookies

1/2 C. each brown and granulated sugar
1 stick margarine (or 1/2 stick margarine and 1/4 C. unsweetened applesauce)
1 egg
2 tsp. vanilla nut extract
1/2 tsp. baking soda dissolved in 1 T. hot water
2 1/8 C. flour
3/4 C. chopped pecans
3/4 C. dark chocolate pieces (chunks or chips)
24 pecan halves, optional

Preheat oven to 375.

In large mixing bowl, combine sugars, margarine (unsweetened applesauce). Stir in remaining ingredients individually, mixing well before adding each next ingredient.

Drop by rounded spoonful onto ungreased cookie sheet. Top with a pecan half - if desired. Bake 8-10 minutes, longer for a crunchy cookie.
Yield: 24-30 cookies

Walnut Ginger Oatmeal Cookies

1/2 cup softened margarine
1/2 C. unsweetened applesauce
3/4 cup brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon black walnut extract
1 teaspoon butter extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 tsp. ginger
2 1/2 cups rolled oats
1/2 C. walnuts, chopped


Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, butter and walnut extract.

In a separate bowl, combine the flour, baking powder, and ginger; stir flour mixture into the sugar mixture. Add the rolled oats, and walnuts and mix thoroughly. Using a soup spoon, drop rounded scoops of dough onto the prepared cookie sheet.

Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Tuesday, August 11, 2009

Annie's Easy Apple Dumplings

8 medium apples
2 sheets prepared pie crust (homemade or store-bought)
4 T. butter/margarine
1 tsp. nutmeg
2 T. cinnamon (Indonesian works best)
a pinch of ginger, optional
8 T. brown sugar

Heat oven to 350.

Combine spices with margarine.

Peel and core apples. Cut each sheet of pie crust into 4 equal parts.
add in 1/2 T. spiced margarine to each apple, followed by a tablespoon of brown sugar.

Wrap with pie crust, bruish with additional margarine, if desired (for a golden finish).

Bake for 12-18 minutes, or til apple is fork-tender.
Serve hot with ice cream or whipped cream (optional).

Yields - 4 servings. I've never seen anyone stop after eating just one of them!

Coconut Lime Bars

1 box Coconut Supreme cake mix
2 eggs, minus 1 yolk
1/4 C. each unsweetened applesauce and milk
1/3 C. brown sugar
juice of 1 lime
2 T. lime zest
1/2 t sp. coconut extract
1 C. shredded coconut

Preheat oven to 375.

In large mixing bowl, combine all but final ingredient. Mix well. Stir in half the coconut, spread evenly into a greased 13x9" baking dish.

Top with remaining coconut.

Bake for 24-27 minutes. Cool and cut.

Yield = 24 bars

Thursday, August 6, 2009

Rum-Soaked Berry Bars

I love the flavor of rum, and with all the varieties on the market now - there's sure to be a flavor that entices everyone! A cool, flavor-filled summer treat that keeps you coming back for more.

1/4C. rum, any variety (or 2 T. rum extract in 1/4 C. water)
1 1/2 C. blueberries (thought any berry will work, just keep pieces bite-sized)
1 box butter recipe yellow cake mix or class white
2 eggs, minus 1 yolk
1/4 C. each unsweetened applesauce and milk (fatfree)
1/3 C. dark brown sugar
1/2 tsp. cinnamon
1 T. sugar

Soak berries for 10-15 minutes in rum.

Preheat oven to 375.

In a large bowl mix well cake mix, eggs, applesauce, milk, brown sugar. Top with berries. mix together 1 T. sugar with cinnamon. Sprinkle on top.

Bake for 24-26 minutes. Cool and cut.

Yield = 24-30 bars.

Tuesday, August 4, 2009

Chicken & Mushroom Fried Rice

1 C. white rice
2 C. water
1 tsp. parsley
1 T. dry minced onion
1/2 tsp. roasted garlic powder

4 oz. can mushrooms, drained
1 1/2 C. grilled chicken, chopped
2 eggs, lightly scrambled
1/4 C. olive oil
3 T. soy sauce
1/3 C. chopped onion
1/2 tsp. cumin
2 T. gingerroot, peeled and grated
1 T. minced garlic
1/4 tsp. oregano
salt & pepper

In large, deep skillet, toast rice in cooking spray over medium high til rice is opaque. Add in water, parsley, dry minced onion, and roasted garlic powder. Cover and simmer 10 minutes (stirring occasionally) or til all the liquid has been absorbed.

In a wok, add oil and chopped onion, ginger, and garlic. Sauteed til onion is translucent, add in egg, cook over a medium high. Once egg is partially cooked, add in all remaining ingredients. Cook for 12-15 minutes, til egg is fully cooked and all ingredients have been heated through.

Serve as a side or as a main dish.

Yield = 4-5 servings
Remove lid, stir, and cool.

Monday, August 3, 2009

Indonesian Garlic-Ginger Chicken

3 large chicken breasts
1/2 C. honey
1/4 C. soy sauce - reduced sodium
2 T. minced garlic
2-3 T. minced ginger-root
1 bunch cilantro - chopped

In a small bowl, whisk together honey, soy sauce, garlic, and ginger.

Put chicken in a crockpot, top with sauce mixture, cook on high for 2-3 hours. Top with cilantro before serving.

Serve over rice with tortillas or naan.

Yields = 5-6 servings


Remake this meal:
Add 2 T. cornstarch to 1/4 C. water, mix thoroughly. Remove chicken from crockpot and drain juices into a small skillet. Whisk in cornstarch mixture, until sauce thickens. Serve chicken in a tortilla, topped with sauce, cilantro, cheese, and sour cream for a new take on a chicken taco.