Saturday, September 26, 2009

Basil Pomodoro

I love a simple, easy to follow recipe - and having tomatoes in season - I just had to try my hand at a classic pomodoro sauce. Serve this sauce over any medium or long shaped pasta. Just 5 ingredients - simple and inexpensive to make:

3-4 lbs. beefsteak, roma, or plum tomatoes
4-6 cloves of garlic, roasted
4 T. extra virgin olive oil
3 tsp. basil (dried) or 3 T. fresh, chopped basil
1/2 medium onion, finely chopped
salt

In a large pot, bring water to a boil. While waiting for water to boil, over medium heat in a large, shallow skillet, add olive oil, garlic, and onion. Sautee until onion is translucent.
Drop tomatoes in to boiling water, cook for 1-2 minutes, or til skin cracks. Immediately transfer to a bowl of ice water to cool. Peel tomatoes, and add to the pan of garlic, onion, and oil.
Over medum-high, simmer tomatoes in garlic, onion, olive oil. Add basil and simmer until a thick sauce forms, about 12-16 minutes.
Serve over pasta.
Garnish with parmesan cheese.

Yields = 4-5 servings

Thursday, September 24, 2009

Carnitas

2-3 lbs. cooked pork roast
5-6 cloves garlic, minced
1/2 medium onion, finely chopped
salt and pepper

In a medium skillet, add 1 T. oil (or use fat from the meat), garlic, onion, salt, and pepper and cook over medium high heat. Cook for 10-12 minutes, letting the pork crisp and garlic and onion saute. Serve with tortillas, cilantro, sour cream, rice and beans.

This also makes great filling for enchiladas, burritos, or tortas.
Yields = 4-6 servings

Tuesday, September 22, 2009

Vanilla Nut Biscotti

1 pkg. white cake mix
2 eggs, minus one yolk
1/2 C. unsweetened applesauce
1 1/2 C. flour
2 tsp. vanilla extract
1 tsp. black walnut extract
3/4 C. chopped walnuts

Preheat oven to 375.

Mix well all ingredients except nuts. Stir in nuts. Divide dough in half and form each half into a 9x3" log, flattened on top.

Place on greased cookie sheet, bake 20-25 minutes or til tops of logs are golden brown and firm.

Cool 5 minutes, remove from cookie sheet, and cool 10 minutes.

Using a serrated knife, cut cookies into 1/2" to 3/4" slices.

Bake for 10-15 minutes or til cookies are just crisp. Top with drizzle.

Drizzle:
1/4 C. powdered sugar
3-4 T. milk
1/2 tsp. vanilla extract

Mix well all ingredients, mixture should be thin.

Coconut Crunch Biscotti

1 pkg. coconut cake mix
2 eggs, minus one yolk
1/2 C. unsweetened applesauce
1 1/2 C. flour
1/2 tsp. coconut extract
1 tsp. almond extract
3/4 C. sliced almonds

Preheat oven to 375.

Mix well all ingredients except nuts. Stir in nuts. Divide dough in half and form each half into a 9x3" log, flattened on top.

Place on greased cookie sheet, bake 20-25 minutes or til tops of logs are golden brown and firm.

Cool 5 minutes, remove from cookie sheet, and cool 10 minutes.

Using a serrated knife, cut cookies into 1/2" to 3/4" slices.

Bake for 10-15 minutes or til cookies are just crisp. Top with drizzle.

Drizzle:
1/4 C. powdered sugar
3-4 T. milk
1/4 tsp. coconut extract

Mix well all ingredients, mixture should be thin.

Butternut Biscotti

1 pkg. butter pecan cake mix
2 eggs, minus one yolk
1/2 C. unsweetened applesauce
1 1/2 C. flour
2 tsp. butter extract
3/4 C. chopped pecans

Preheat oven to 375.

Mix well all ingredients except nuts. Stir in nuts. Divide dough in half and form each half into a 9x3" log, flattened on top.

Place on greased cookie sheet, bake 20-25 minutes or til tops of logs are golden brown and firm.

Cool 5 minutes, remove from cookie sheet, and cool 10 minutes.

Using a serrated knife, cut cookies into 1/2" to 3/4" slices.

Bake for 10-15 minutes or til cookies are just crisp. Top with drizzle.

Drizzle:
1/4 C. powdered sugar
3-4 T. milk
1/2 tsp. vanilla extract

Mix well all ingredients, mixture should be thin.

Buttery Chocolate Biscotti

1 pkg. dark chocolate cake mix
2 eggs, minus one yolk
1/2 C. unsweetened applesauce
1 1/2 C. flour
1 tsp. butter extract
1 tsp. vanilla extract
3/4 C. white chocolate chips

Preheat oven to 375.

Mix well all ingredients except chips. Stir in chips. Divide dough in half and form each half into a 9x3" log, flattened on top.

Place on greased cookie sheet, bake 20-25 minutes or til tops of logs are golden brown and firm.

Cool 5 minutes, remove from cookie sheet, and cool 10 minutes.

Using a serrated knife, cut cookies into 1/2" to 3/4" slices.

Bake for 10-15 minutes or til cookies are just crisp. Top with drizzle.

Drizzle:
1/4 C. powdered sugar
3-4 T. milk
1/2 tsp. almond extract

Mix well all ingredients, mixture should be thin.

Double Chocolate Biscotti

1 pkg. german chocolate cake mix
2 eggs, minus one yolk
1/2 C. unsweetened applesauce
1 1/2 C. flour
1 1/2 tsp. vanilla extract
3/4 C. chocolate chips - any variety

Preheat oven to 375.

Mix well all ingredients except chips. Stir in chips. Divide dough in half and form each half into a 9x3" log, flattened on top.

Place on greased cookie sheet, bake 20-25 minutes or til tops of logs are golden brown and firm.

Cool 5 minutes, remove from cookie sheet, and cool 10 minutes.

Using a serrated knife, cut cookies into 1/2" to 3/4" slices.

Bake for 10-15 minutes or til cookies are just crisp. Top with drizzle.

Drizzle:
1/4 C. powdered sugar
3-4 T. milk
1/2 tsp. vanilla extract

Mix well all ingredients, mixture should be thin.

Classic Almond Biscotti

1 pkg. white cake mix
2 eggs, minus one yolk
1/2 C. unsweetened applesauce
1 1/2 C. flour
2 tsp. almond extract
3/4 C. sliced almonds

Preheat oven to 375.

Mix well all ingredients except nuts. Stir in nuts. Divide dough in half and form each half into a 9x3" log, flattened on top.

Place on greased cookie sheet, bake 20-25 minutes or til tops of logs are golden brown and firm.

Cool 5 minutes, remove from cookie sheet, and cool 10 minutes.

Using a serrated knife, cut cookies into 1/2" to 3/4" slices.

Bake for 10-15 minutes or til cookies are just crisp. Top with drizzle.

Drizzle:
1/4 C. powdered sugar
3-4 T. milk
1/2 tsp. almond extract

Mix well all ingredients, mixture should be thin.

Monday, September 21, 2009

Mediterranean Pork Tenderloin

This was a masterpiece - DH & I both went to work on a lovely 8 lb. whole pork tenderloin that cost us $.81. I love the Gather Around the Grill Couon that gives you $6 off any Pork purchae when you buy charcoal. Makes my life a very tasty place to be!

8 lb. pork tenderloin, whole
2 T. salt
1 T. black pepper
2 T. garlic powder
1 tsp. onion powder, toasted
3 T. basil
2-3 tsp. oregano
1-2 tsp. garlic salt
1/2 tsp. ginger
1 T. parsley

In small mixing bowl, combine all spices. Rub directly onto the meat.
Wrap meat in aluminum foil, place on grill on low, indirect heat. Cook for 1 1-2 to 2 hours, checking every 30 minutes for doneness. Inside should no longer be pink and the spice rub should form a nice crust.

Serve with mashed potatoes, sauteed mushrooms, and salad.
Yields = 10-12 servings

Sunday, September 20, 2009

10 Minute Breakfast Wrap

Ever have a few flour tortillas left and not know what to do with them? This morning, I figured out a great use - breakfast wraps! In less than 10 minutes, you have a great breakfast - especially if you're on the go-

4 flour tortillas
6 whole eggs
2 egg whites
4 slices of bacon, thick cut, cooked
1/8 C. shredded cheddar cheese
salt and pepper

Scramble egg whites with whole eggs with 2-3 T. lukewarm water. Stir in salt and pepper to taste. Scramble eggs in medium skillet and cook 5-7 minutes.

On a flat griddle, warm flour tortillas. In each tortillas, scoop 1/4 of the eggs, add 1 slice of bacon and sprinkle with cheese.
Serve immediately.

Yields = 4 wraps.

Saturday, September 19, 2009

3 Cheese & Veggie Frittata

9 whole eggs
3 egg whites
1/4 C. sharp cheddar, shredded
1/4 C. colby jack, shredded
1/4 C. sour cream, light
1/8 C. parmesan
4 oz. fresh mushrooms, sliced very thin and sauteed
1/4 medium red onion, finely chopped
1/4 large bell pepper (red or whatever color you prefer), finely chopped
2 T. oil
salt & pepper
scallions, 1/4 C. chopped - if desired

Preheat oven to 325.

Scramble eggs with egg whites, add 3-4 T. lukewarm to keep eggs fluffy. Beat in 1/8 C. parmesan - if desired.

In a small skillet, sautee onion, mushroom, and bell pepper in 1 T. of oil. Season with salt and pepper, cook on medium-high until mushrooms are tender and onions are translucent - about 5-8 minutes.

In a large, shallow, oven-friendly skillet, add remaining 1 T. oil. Over medium-low heat, add scrambled eggs, top with sauteed veggies and cheese, season with salt and pepper to taste. Stir to combine veggies throughout the eggs.

Bake for 35-40 or til eggs are fluffy and golden on top. Top with scallions and additional cheese, if desired.

Yields = 4-5 servings

Friday, September 18, 2009

Sweet & Tangy Slaw

I was never the biggest fan of coleslaw until I got hooked on watching Rachel Ray and some of her variations on slaw were so good, so good in fact that I had to try my hand at this simple, sweet side dish - a must have for any BBQ!

1 medium head green cabbage
1 small head red cabbage (or white - whichever you prefer)
1 C. dried sweetened cranberries
1 C. shredded carrot
1 can mandarin oranges, drained, (optional)
zest of 1 lemon
1 1/2 C. raspberry vinagrette

Thin slice the cabbage, into bite-sized strips. Toss in carrot, oranges, and cranberries. Stir lemon zest into raspberry vinagrette, drizzle over veggies. Chill for 2 hours before serving.

The great news: you don't have to worry if this is left out in the sun - no dairy to spoil in this recipe and vegetarians and vegans will love it

3-Ingredient Guacamole

Ever need an easy dip to go with some nice, salty tortilla chips? I love how easy it is to throw together a quick guacamole - and I love how quickly it disappears! And - it's three quicks steps to snacking:

2 Hass avocados
1-2 tsp. salt
juice of 2 lemons (or limes) - not lemons on hand, use 2-3 tsp. lemon juice concentrate (undiluted)

Slice avocados in half, remove pit and scoop out the shell. Cut the meat of the avocado into quarters, drizzle with lemon juice. This keeps the avocado from turning brown and adds flavor. Mash the avocado well, adding salt to taste. Serve immediately. Refrigerate leftovers for up to 48 hours.

Yields = 4-6 servings

Thursday, September 17, 2009

Mesquite Beef Roast

Ever in the mood for some Texas-style beef brisket, but a trip to that great state or even finding good brisket are abit out of your reawch? Here's my take on a simple down-home favorite without all that pesky traveling.

2 T. cumin
1 T. black pepper
2 T. salt
1 tsp. each cayenne and poultry seasoning (yep, that's right - it's for more than just chicken)
6 cloves garlic, crushed
2 medium onions, finely chopped
5-7 lb. beef roast, bone in or boneless (though boneless is easier to slice)
1 1/2 C. beef broth
1 tsp. Tabasco

Combine all but beef, broth, and Tabasco in a small bowl, rub this onto the meat. Add meat and broth to a crockpot sprinkle with Tabasco (to taste), cook over low for 10-12 hours, til meat is tender and falling off the bone.

Serve with BBQ sauce. Serve on a bun, toast, or straight. Goes well with baked beans.

Yields = 12 servings

Wednesday, September 16, 2009

Tangy Citrus Chicken

My favorite poultry (or meat, if you can call it that) is chicken - and this recipe is easy, quick, and sure to please even the finickiest of eaters.

And the best part of this - it's all done in the crock-pot!

salt & pepper
3-4 lbs. bone in chicken (drummies and thighs are my favorites to use)
1 1/2 C. orange juice
1/4 C. soy sauce
zest of 1 large orange
2 T. lemon juice concentrate
3 T. parsley

1 C. water
4 T. cornstarch
(add to a large jar, screw the lid tight, shake to combine)

Season the chicken with salt and pepper. Add all other ingredients to crockpot, stir with fork to combine. Add chicken and cook over low for 6 hours. Chicken is done when meat is tender and juices run clear.

Pour the juices into a large, deep skillet, and add cornstarch blend. Cook over medium-low until the mixture thickens. Add chicken back to the sauce, heat for 3-5 more minutes, spooning sauce over chicken.

Serve over rice (white or fried)
Yields = 6-10 servings

Honey Ginger Chicken Strips

2 lbs. boneless skinless chicken breasts or thighs, cut into strips
1/3 C. honey
2 T. ginger, minced
2 T. soy sauce
1 tsp. minced garlic

In a small bowl, whisk together honey, ginger, soy, and garlic.
Pour this mixture over chicken and marinate 2-24 hours.

In a large skillet over medium-high heat, add 2 tsp. canola oil - when oil is hot, add chicken (1/2 batch at a time). Cook over medium high heat for 7-12 minutes, or until the chicken is golden brown and juices run clear.

Serve with rice, tortillas, or potatoes and roasted veggies.
Yields = 6-8 servings

Tuesday, September 15, 2009

Teriyaki Pork Roast

I love a good roast, but sometimes just need a little extra flavor kick. Nothing wrong with a good pot roast, but when you need a little something different, try a simple addition that will make all the difference, and makes this meal super easy to re-invent with the leftovers. That is - if you have any.

5-7 lb. pork roast, tougher cuts of meat work best
salt and pepper, to taste
1 bottle teryaki marinade
2 cloves garlic
1/4 C. honey

Salt and pepper the roast to taste, add roast, teriyaki sauce (entire bottle), garlic and honey to crockpot. Cook over low for 8-10 hours.

Meat is done when no longer pink inside and tender enough to fall off the bone.

Yields = 8-15 servings.

Re-inventing ideas:

1. Add meat to fried rice
2. Serve with naan and rice
3. Serve in tortilla with rice and beans
4. Serve in a sammie with provolone cheese
5. Turn into a wrap using flour tortilla, lettuce, and more teriyaki sauce

Sunday, September 13, 2009

Easy Chicken Wraps

6 pkg. flour tortillas
1 lb. chicken, cooked and shredded
3/4 C. shredded cheese - any variety
2 1/2 C. shredded lettuce
1/2 C. ranch dressing, or dressing of your choice


Warm flour tortillas on an ungreased griddle. Top warmed tortillas with lettuce, cheese, chicken, and drizzle with dressing. Repeat until all ingredients have been used. Serve warm.

Yields = 6 wraps.

Variations:

Chicken BLT wraps:
Add 6 sliced of bacon (chopped) and 2 diced roma tomatoes.

Italian Chicken wraps:
Add 2 T. basil to the chicken, mozzarella cheese, and creamy Italian dressing. Add parmesan cheese if desired.

Teriyaki wraps:
Add 3-4 T. teriyaki marinade to chicken, and let set for 15 minuttes, toss lightly. Add 2 T. crunchy Chinese noodles to each wrap.

Sweet & Tangy Chicken wraps:
Add 3 T. honey to chicken, toss to coat evenly, add 1/2 red bell pepper (julienned) and use Asian Ginger salad dressing.

Honey Mustard Chicken Wraps:
Use 1/2 C. honey mustard in place of dressing, pair with shredded cheddar cheese.

Chicken and Veggie Wraps:
Substitute half of the shredded lettuce for spinach, add 1/2 C. sliced black olive, 1/2 medium onion (thin sliced), 2 beefsteak tomatoes (sliced thin), and 1 bell pepper (any color, sliced very thin).

Chicken Taco Wrap:
Use shredded Mexican blend cheese, 2 plum tomatoes diced, 1/4 C. black olives, and replace dressing with salsa. Add sour cream if needed.

Chicken BBQ Wrap:
Substitute BBQ sauce (your favorite variety) for dressing and use shredded sharp cheddar. Add french fried onions if desired.

Hawaiian Chicken Wraps:
Add one small can pineapple chunks (drained), use shredded mozzarella cheese, and add 3 slices Canadian bacon (chopped) to filling.

Greek-style Chicken wraps:
Replace shredded cheese with 1/2 C. crumbled feta cheese and add 1/2 C. sliced olives.

Spicy Chicken Wraps:
Add 1 T. cayenne pepper to chicken, toss lightly. Add i sliced red onion and slice green pepper (1 medium, thin sliced). Add hot sauce (2-3 dashes), if desired.

Friday, September 11, 2009

Mocha-Latte Bliss Brownies

1 box dark chocolate cake mix ($.47)
2 eggs, minus one yolk ($.14)
1/3 C. strong coffee, cold ($.10)
1/4 C. unsweetened applesauce ($.10)
1/2 C. dark brown sugar (if you don't have this, use light brown sugar instead) ($.10)
1 1/2 tsp. vanilla extract ($.15)
1 tsp. almond extract (or coffee extract, if you have it) ($.10)
1/2 C. cappucino chips ($.25)
1 C. chocolate chunks ($.45)

Preheat oven to 375. Grease a 13x9" baking dish.

Mix well all ingredients, stirring in chips/chunks last.

Spread evenly in prepared pan.

Bake for 24-26 minutes, or until center is set.
Cool, cut, and serve. Serve with vanilla or coffee ice cream if desired.

Yields - 16 larger brownies or 28 small brownies.
Cost: $1.96
Cost per brownie: $.13

Please check out some of the other great recipe links over at Eat At Home Cooks!

Tuesday, September 8, 2009

Smashed Red Potatoes

6-8 red potatoes, medium size - cut into quarters
1/2 stick margarine
1/2 C. milk
2 tsp. salt
1 1/2 tsp. garlic powder
1/4 C. parmesan

In a large, deep pot, boil potatoes until tender. Drain water and place potatoes into a large ceramic mixing bowl. Add half of the margarine and milk along with the salt, garlic, and parmesan. Blend together on medium-low, adding more margarine and milk as needed. Combine til smooth, taste and add more salt and garlic as is necessary.

Serves: 6-8

Thursday, September 3, 2009

White Chocolate Mousse Cheesecake

1 pkg. white chocolate instant pudding mix
1/2 C. milk
2 - 8 oz. pkgs. fat-free cream cheese, softened
3/4 C. sugar
1 tsp. chocolate extract
1/2 tsp. vanilla extract
2 eggs, minus one yolk
1 premade graham cracker crust.

Preheat oven to 325.

Mix pudding mix with milk, set aside. Mix cream cheese, sugar, and extract til just blended. Add in eggs (one at a time)and beat thoroughly. Fold in pudding mixture. Pour mixture over crust.

Bake 35 to 40 minutes. Top with remaining coconut. Chill 3 hours.
Yield = 8 servings

Wednesday, September 2, 2009

Caribbean Coconut Cheesecake

2 8 oz. pkgs. fat-free cream cheese, softened
3/4 C. sugar
2 tsp. rum extract
1/4 tsp. coconut extract
2 eggs, minus one yolk
1 1/2 C. flaked, sweetened coconut, divided
1 premade graham cracker crust.

Preheat oven to 325.

Mix cream cheese, sugar, and vanilla til just blended. Add in eggs (one at a time)and beat thoroughly. Top crust with 1/4 C. coconut. Pour mixture over crust.

Bake 35 to 40 minutes. Top with remaining coconut. Chill 3 hours.
Yield = 8 servings

Italian-Style Pasta Salad with Chicken

1 1/2 C. chicken, cubed (white or dark meat, either will work fine)
2 cloves garlic, minced or crushed
1/4 small onion, any variety, finely diced
1/2 C. Italian dressing, divided
1 red bell pepper, finely diced
8-10 sundried tomatoes, roughly chopped
1 lb. cooked pasta - small noodles work best (bowtie, small shells, rotini)
1/2 C. Miracle Whip/mayo (light or fat free)
1/4 C. parmesan
1 T. parsley

Combine chicken with garlic, onion, and 1/4 C. Italian dressing. Toss together and cook in a medium skillet over medium-high heat for 6-10 minutes, or til chicken is fully cooked. After cooking, immediately refrigerate - cool 15 minutes.

In a large bowl, combine remaining Italian dressing, pasta, sundried tomatoes, and mayo. Add chicken mixture, and toss to coat. Top with parmesan and parsley.

Serves = 8 servings