Thursday, July 30, 2009

Chipotle Chicken with Creamy Cilantro Dipping Sauce

This is from Cook's Illustrated (America's Test Kitchen) The Best Light Recipe. Very good recipe. I really liked the dipping sauce. I did not skewer the chicken.

chicken skewer ingredients
2 lbs boneless skinless chicken breasts (about 5 medium breasts)
1/4 cup light brown sugar, packed
2 tablespoons fresh cilantro leaves, minced
1 chipotle chile in adobo, minced
2 teaspoons adobo sauce
1 1/2 teaspoons salt
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
nonstick cooking spray
dipping sauce ingredients
3/4 cup low-fat sour cream
1/4 cup reduced-fat mayonnaise
1/4 cup lime juice, from 2 to 3 limes
1/8 teaspoon garlic powder
2 tablespoons cilantro leaves, minced
2 scallions, minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1FOR THE CHICKEN: Slice the chicken breasts across the grain into 1/2-inch-thick strips (you should have about 30 strips). In a large bowl, toss the chicken with the brown sugar, cilantro, chipotle, adobo sauce, salt, chili powder, garlic powder, and pepper. Cover tightly with plastic wrap and refrigerate until the flavors meld, about 30 minutes. (The chicken, covered, can be refrigerated for up to 1 day before cooking.).
2FOR THE DIPPING SAUCE: In a bowl, stir all the ingredients together. Cover with plastic wrap and let stand at room temperature until the flavors meld, about 30 minutes. (The dipping sauce can be covered and refrigerated for up to 2 days. Season with additional lime juice, salt, and pepper to taste before serving.).
3Meanwhile, adjust an oven rack to the top position and heat the broiler. Line a broiler pan bottom with foil and top with a slotted broiler pan top; spray the broiler pan top with nonstick cooking spray. Weave each piece of chicken onto individual bamboo skewers; lay half of the skewers on the broiler pan top and cover the skewer ends with foil, making sure not to cover the chicken. Broil until the meat is lightly browned and cooked through, 5 to 8 minutes, flipping the skewers over halfway through. Transfer the skewers to a serving platter and serve immediately with half the dipping sauce. Repeat, broiling the remaining skewers and serving with the remaining dipping sauce.

Wednesday, July 29, 2009

Zucchini Bread

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 1/2 cups Sugar

1/2 C brown sugar

4 eggs, room temperature

1 cup vegetable oil

2 cups grated, unpeeled zucchini

1/2 teaspoon vanilla

Preheat oven to 350° F. Sift flour, baking powder, baking soda, salt and cinnamon, then set aside.Combine sugar and eggs in large mixing bowl and beat at medium speed for 2 minutes. Gradually add oil, beating constantly 2-3 minutes. Add zucchini and vanilla and blend well. Stir in walnuts and raisins. Fold in sifted dry ingredients just until batter is evenly moistened-careful not to overmix. Spoon batter into nonstick muffin pans. Bake 25 minutes or until lightly browned. Let stand 10 minutes, then turn muffins out onto a rack to cool. Makes 24 muffins.Demerara sugar has a crunchy texture that makes it a great topping on desserts and helps enhance the flavor and texture of baked goods.

Tuesday, July 28, 2009


This recipe is from

1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Greek Cigars

This recipe was great. The family could not stop eating these! I actually wish I made more. This recipe was in the July 2009 Woman's Day magazine.

8 oz lean ground beef
1⁄2 cup finely chopped onion
1 pkg (10 oz) frozen leaf spinach, thawed, drained and coarsely chopped
1⁄2 tsp each salt and ground nutmeg
1⁄4 tsp pepper
3 oz crumbled feta cheese (about 1⁄2 cup)
3 Tbsp chopped fresh dill
1 roll fillo (1⁄2 a 1-lb box; we used Athens), thawed
1⁄2 cup melted butter
1 cup plain yogurt

1. Heat medium skillet over medium-high heat. Add beef and onion; cook 3 minutes, breaking up meat, until no longer pink. Add spinach, 1⁄4 tsp salt, the nutmeg and pepper; cook 2 minutes. Remove from heat; stir in feta and 1 Tbsp dill until well blended. 2. Heat oven to 400ºF. Line a 15 x 10-in. baking pan with foil; coat with nonstick cooking spray. Unfold fillo. Lay a sheet, with short side facing you, on work surface; keep remaining sheets covered with plastic wrap topped with a damp towel. Lightly brush top half of fillo sheet with butter. Fold unbuttered half on top of buttered half to make a 6 x 8-in. rectangle and brush again. Cut in half to make two 6 x 4-in. rectangles. 3. Place 1 Tbsp filling along a short side of one rectangle; roll up into a tight cylinder. Place on baking pan, seam side down; brush with butter. Repeat. Bake 12-15 minutes or until golden. Meanwhile stir remaining 2 T chopped dill and 1/4 tsp. salt with yogurt in a small bowl. Serve cigars warm with yogurt dill sauce.

Chipotle Orange BBQ Meatballs

This recipe was excellent. It was featured in the July 2009 Woman's Day Magazine. I served the meatballs with extra chipotle sauce.

12 oz lean ground beef
1⁄2 cup crushed tortilla chips
1⁄2 cup chopped cilantro
1⁄3 cup sliced scallions
1 large egg
1 tsp each cumin, oregano and minced garlic
2⁄3 cup chipotle or regular barbecue sauce
11⁄2 tsp grated orange zest
1⁄4 cup orange juice

1. Using your hands, mix beef, chips, 1⁄3 cup of the cilantro, the scallions, egg, cumin, oregano and garlic in a medium bowl until well combined. Form into 30 balls (about 1 Tbsp each).2. Coat large nonstick skillet with nonstick spray; heat over medium heat. Add meatballs; increase heat to medium-high and cook 5 to 7 minutes, turning frequently, until browned and cooked through. 3. Add barbecue sauce, orange zest and juice, and remaining cilantro to skillet. Cook, tossing, over low heat until meatballs are coated. Transfer to serving bowl and serve with toothpicks

Hershey Kisses Birthday Cake

2 cups sugar
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
This recipe is from the Hershey's website:

HERSHEY'S KISSES Brand Milk Chocolates
Directions:1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 4. Frost with VANILLA BUTTERCREAM FROSTING. Remove wrappers from chocolates; garnish top and sides of cake. 10 to 12 servings.VANILLA BUTTERCREAM FROSTING1/3 cup butter or margarine, softened 4 cups powdered sugar 3 to 4 tablespoons milk 1-1/2 teaspoons vanilla extractBeat butter in large bowl until creamy. Gradually add about half of the powdered sugar, beating well. Slowly beat in milk and vanilla. Gradually add remaining powdered sugar, beating until smooth. Add additional milk, if necessary, until frosting is spreading consistency. About 2-1/3 cups frosting.

Very moist cake.

Monday, July 27, 2009

Brass Bound Trunk Candy

16 oz. semisweet chocolate chips
2/3 C sweetened condensed milk
1 tsp. vanilla extract
1/8 tsp. salt
3/4 C dry oatmeal
1/4 C flaked coconut
Place chips and milk in a double boiler. Melt and add:vanilla,salt, oatmeal and coconut. stir until well blended. Spray bottom and sides of and 8" pan with cooking spray. Spread the candy mixture in the greased pan. Place in the refrigerator to chill. When the candy is firm cut into squares.

Taco Salad

First you need to make the tortilla bowls:

Preheat oven to 350 degrees f. Spray front and back of each tortilla with cooking spray. On a cookie sheet place 6 oven safe bowls. Flip bowls over and "mold" each tortilla to the shape of the bowl. Bake in the oven for 13 minutes. Cool on a wire rack.

Next make the salad dressing:

In a large bowl blend together:2 c mayonnaise, 1 c ketchup and 2 T taco seasoning. Mix together and chill.

For the tacos:

Brown ground beef in a skillet , season with salt and pepper. Drain and serve.

Serve with shredded iceberg lettuce, jalapenos, shredded cheddar cheese, black beans and rice, chopped olives, chopped tomatoes, sliced bell peppers. and hot sauce.

Sunday, July 26, 2009

Apple Tart

Today is the Feast day of Saint Anne, so in honor of her I made an apple tart. You can check here for the recipe.

Friday, July 24, 2009

Beet Salad

For this salad: In a skillet heat olive oil and add 1 C chopped, roasted beets. heat for 10 minutes to soften. Add 1/2 C walnut and cook for about 5 monnutes over low- medium heat. Season with salt and pepper. Toss with 1/2 c crumbled blue cheese and serve. Can be served hot or cold.

Thursday, July 23, 2009

Buffalo Chicken stips and Blue Cheese Salad

The salad dressing was very mild and easy to make and the chicken was moist and delicious. The only change i made was using a bagged salad instead of the romaine.

Roasted Beets

3 medium beets
1 tablespoon olive oil
Heat the oven to 375°F and arrange a rack in the middle. Rinse the beets and trim off any leafy tops. Wrap in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from the oven and let cool.
When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers.
Slice the beets, drizzle with olive oil, and season with salt and freshly ground black pepper.

For the beet greens. (I did not take a picture)

Peanut Butter Balls

1/2 cup butter, softened
2-1/3 cups confectioners' sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
1-1/2 cups dark chocolate chips
2 tablespoons shortening
Pastel sprinkles
Directions: In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla. Shape into 1/2 oz. balls place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm. In a double boiler, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Chill until set. Store in an airtight container in the refrigerator. Yield: 1

Graham Streusel Coffee Cake

This recipe is from i did not make the frosting drizzle, it did not need it.

1 1/2 cups graham cracker crumbs
3/4 cup packed brown sugar
3/4 cup chopped pecans
1 1/2 teaspoons ground cinnamon
2/3 cup butter or margarine, melted
1 (18.25 ounce) package yellow cake mix
1/2 cup confectioners' sugar
1 tablespoon milk

Combine the first five ingredients; set aside. Prepare cake mix according to package directions. Pour half of the batter into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with half of the graham cracker mixture. Carefully spoon the remaining batter on top. Sprinkle with the remaining graham cracker mixture. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine confectioners' sugar and milk; drizzle over cake.

Wednesday, July 22, 2009

Peanut Butter Cake Bars

This recipe is from Simple and Delicious Magazine. I used chunky peanut butter and the bars came out moist and cake like.

2/3 cup butter, softened
2/3 cup peanut butter
1 cup sugar
1 cup packed brown sugar
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 package (11-1/2 ounces) milk chocolate chips
Directions: In a large bowl, cream the butter, peanut butter, sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Lipton onion Soup Meatloaf and Potatoes

For the Meatloaf:

1 envelope onion soup mix2 pounds ground beef1 1/2 C bread crumbs2 eggs1/3 C ketchup3/4 C water (if needed)Combine all ingredients in large bowl.Bake 350°F for about one hour in 9x13 pan.

For the potatoes:

1 envelope Lipton Onion Soup Mix 1/3 cup oil 1/4 cup melted margarine 1 teaspoon basil 1 teaspoon oregano 1/4 teaspoon pepper 5-6 medium potatoes Peel and wash potatoes. Cut into small pieces. Put into greased 9 x 11-inch pan.In medium bowl mix Lipton onion soup mix, oil, melted butter, basil, oregano and pepper. Pour over potatoes to coat well.Bake with the meatloaf for 1 hour at 350 degrees.

Beef and Bean Tamale Pie

This recipe was very good. Simple and quick. The only changes i made were:1. i switched the beans to black beans and 2. I used cheddar cheese instead of the Monterey. Very good recipe, a keeper.

Tuesday, July 21, 2009

Chicken and Spinach Pasta

This recipe is from Taste of Home Magazine. Excellent recipe, creamy but not overly heavy.

Carrie's Cooking and Recipes: Spicy Chicken Pasta

Carrie's Cooking and Recipes: Spicy Chicken Pasta This pasta recipe was great. Not overly spicy, just a great flavor. This recipe is a keeper.

Sunday, July 19, 2009

Porketta with Two Potatoes

This recipe is from the 2003 Pillsbury Doughboy Slow Cooker Recipe Book. The recipe is very tasty. i liked the rub on the pork.

Friday, July 17, 2009

Raspberry Muffins

This recipe is from Good Housekeeping Magazine. I used fresh black raspberries instead of the blueberries and I also used whole wheat flour instead of the all purpose. The muffins were most and very tasty.

Felix K.'s Chocolate Chip Cookies

After seeing this recipe and photos of the cookies many times at, today i decided to give the recipe a try. I was very pleased with the results and so were the members of my family. The cookies were chewy but crisp around the edges. Excellent recipe.

Thursday, July 16, 2009

Pasta and Peas

For this recipe the only change i made was 1C water instead of the 2c and 1 C half and half.

Chicken Curry Salad with Fruit

I found this recipe a few months back at Recipe Shoebox, tonight i finally tried it and it was delicious. Mild and fruity.

Wednesday, July 15, 2009

Chocolate Cake for Our Lady of Mount Carmel

Tomorrow is the Feast of Our Lady of Mount Carmel so I made a scapular cake using this recipe. I was amazed how moist the cake was. Excellent recipe. This will be my go to recipe for chocolate cake. I baked the cake in a 9"X13" pan and split the cake into 2 cakes.

Beer Marinated Ribs

The only change I would make with this recipe is simmering for at least 30 minutes longer on the stovetop.

Tuesday, July 14, 2009

Martha's Giant Chocolate Chip Cookies

Great tasting recipe but, my cookies spread a bit too much. I made my cookies smaller than the recipe and i cut down the cooking time.

Monday, July 13, 2009

Spicy Chicken Sandwich

This recipe is from Family Fun magazine. I loved the spiciness of this sandwich.

Sunday, July 12, 2009

Stuffed Bell Peppers

This recipe is from Family Fun magazine. The only change i made was, placing the peppers in the crockpot and cooking on low heat for 6 hours instead of baking in the oven. Great recipe.

Friday, July 10, 2009

Birdseed Biscuit

This was a fun and easy craft project.