Beef and Black Bean Chili

In a soup pot brown 2 lb. ground beef in 2T Olive oil over high heat. season meat with salt and pepper, then add 2T Worcestershire sauce. Reduce heat to medium high when the meat is browned and crumbled, then add 1 medium onion, finely chopped, 4-6 cloves garlic, left whole, 1 green pepper, chopped,1 jalapeno, chopped. Season vegetables and meat with 3 T chili powder, and 1Cumin. Cook together for about 5 minutes until vegetables are tender. Stir in 1 C beef broth, 1C fire roasted diced tomatoes( plus liquid), 1 small can tomato sauce, 1 1/2 C fresh salsa, 1 can black beans( rinsed) and 1c Mexican style red kidney beans( undrained). When the chili comes to a boil reduce heat to medium to thicken a bit. Before serving stir in 2T dried cilantro. Serve with shredded cheddar cheese and oyster crackers.

Pasta and Beans

The night before cooking, place dried northern beans in a bowl and cover to over 2" with water. When you are ready to cook the beans drain the water , place in a pan, bring to a boil. Reduce heat to low and cook the beans for 90 minutes or until tender. In a pot cook 1 lb. ditalini or shell pasta. In last 4 minuted of cooking add 3 C baby spinach. Drain all. In a pot with olive oil, brown 4 cloves of garlic and 1 medium onion, minced. Add 3C marinara sauce, 2 C chicken broth , drained pasta and spinach, 1 C grated Parmesan, salt pepper and red pepper to taste. Serve with extra cheese. For a more soupy version increase liquid or marinara sauce.

Royal Crown's Tortano

I saw this challenge on a few other websites and I was inspired to try this recipe. Very time consuming.

Royal Crown’s Tortano(from Artisan Baking Across America by Maggie Glazer)
Recipe Quantity: One (1) 2 1/4lb loaf
Time Required for Recipe: About 19 hours, with about 20 minutes of active work
Note about recipe: You will need to start this recipe the night BEFORE you want to bake the bread.
The Evening Before Baking: Make the starter and if you like the mashed potato.
The Next Morning: Mix the dough and let it ferment for about 4 hours. Shape it, proof it for about 1 1/2 hours, and then bake the bread for about 45 minutes.
The Evening Before Baking: Making the Pre-Ferment:
Ingredients:1/4 tsp instant yeast1 cup water 105 - 115 degrees F2/3 cup unbleached bread flour1 small potato
Ingredients Weight 1/4 tsp instant yeast1 cup water 105 - 115 degrees F3.5 ounces unbleached bread flour3 ounce small potato


Stir the yeast into the water in a glass measure and let it stand for 5 - 10 minutes. Add 1/3 cup of this yeasted water (discard the rest) to the flour and beat this very sticky starter until it is well combined. Cover with plastic wrap and let it ferment until it is full of huge bubbles and sharp tasting, about 12 hours. If your kitchen is very warm and the pre-ferment is fermenting very quickly, place it in the refrigerator after 3 hours of fermenting. In the morning, remove it and allow it to come to room temperature 30 minutes to an hour before beginning the final dough
Preparing the Potato: For efficiency, you may want to prepare the potato the night before. Quarter it, then boil it in water to cover until it can be easily pierced with a knife tip, about 20 minutes. Drain; if desired, reserve the water for the dough. Press the potato through a ricer or sieve to puree it and remove the skin. Store it in a covered container in the refrigerator. You will need only 1/4 cup puree.
Bake Day: Mixing the Dough
Ingredients Volume (English units)3 3/4 cups unbleached bread flour1 3/4 cups plus 3 Tbsp Water, including the potato water if desired, lukewarm Pre-ferment2 tsp honey1/4 cup packed Potato puree1 Tbsp salt
( I used the stand mixer method)
By Stand Mixer: With your hands or a wooden spoon, mix the flour and water into a rough, very wet dough in the work bowl of your mixer. Cover the dough and let it rest (autolyse) for 10 - 20 minutes.
Fit the mixer with the dough hook. Add the pre-ferment, honey, potato and salt and the mix the dough on medium speed for 15 - 20 minutes, or until very silky and wraps around the hook and cleans the bowl before splattering back around the bowl. This dough is almost pourably wet.
Fermenting and Turning the Dough:
Shape the dough into a ball and roll it in flour. Place it in a container at least 3 times its size and cover tightly with plastic wrap. Let it ferment until doubled in bulk and filled with large air bubbles, about 4 hours. Using plenty of dusting flour, turn the dough 4 times in 20 minute intervals, that is, after 20, 40, 60, and 80 minutes of fermenting, the leave the dough undisturbed for the remaining time. Do not allow this dough to over ferment to the point of collapse, for the flavor and structure of your bread will suffer.
Shaping and Proofing the Dough:
Turn the fermented dough out onto a well floured work surface, round it and let it rest for 20 minutes. Sprinkle apizza peel or wooden board generously with flour. Slip a baking sheet under thepizza peel if you are using one for support.
Sprinkle a generous amount of flour over the center of the ball. Push your fingers into the center to make a hole, the rotate your hand around the hole to widen it, making a large 4 inch opening. The bread should have about 12 inch diameter.
Place the dough smooth side down on the flouredpizza peel or board and dust the surface with more flour. Drape it with plastic wrap and let it proof until it is light and slowly springs back when lightly pressed, about 1 1/2 hours.
Preheating the Oven:
Immediately after shaping the bread, arrange a rack on the oven’s second to top shelf and place a baking stone on it. Clear away all the racks above the one being used. Preheat the oven to 450 degrees
Baking the Bread:
Unwrap the bread and flip it onto a floured peel or a sheet of parchment paper. Do not worry about damaging the bread as you handle it; it will recover int eh oven as long as it is not overproofed. Slash it with 4 radial cuts in the shape of a cross. Slide the loaf onto the hot baking stone and bake until it is very dark brown, 40 -50 minutes, rotating it halfway into the bake. Let the bread cool on a rack.

The whole house smells great. I can not wait to try this bread tomorrow!

I just Joined the Daring Bakers!

I just joined the daring Bakers! I am in on the March Challenge and I am looking very forward to it. The many daring Bakers can be found at: The Daring Bakers' Blogroll I was inspired by the February Challenge so yesterday I started the process for Julia Child's French Bread;

Ingredients:2 1/4 teaspoons yeast1/3 cup warm water3 1/2 cups all purpose flour2 1/4 teaspoons salt1 1/4 cups tepid waterDirections:1. Mix the yeast and warm water and let sit for a few minutes.2. Mix everything in the bowl to form a dough that should be soft and sticky.3. Place the dough onto the kneading surface and let sit for a few minutes.4. Knead the dough for 5-10 minutes adding a bit of flour if it is too sticky. The dough should be elastic and retract into shape when you push it out. The dough should also be cleaning itself off the working surface but still be sticky to your hands.5. Let the dough rest for a few minutes.6. Knead for a minute. The dough should look smooth, be less sticky and remain soft.7. Let the dough rise to triple its volume over the next 3-5 hours in a lightly greased covered bowl.8. Pour the dough onto a lightly floured surface and flatten it with your lightly floured hands.9. Fold the dough in half and in half again and place it back in the bowl.10. Cover the bowl and let the dough rise to triple its volume, about 3 hours.11. Pour the dough onto a lightly floured surface and and cut it into the shapes that you want. If you want one big round loaf leave it alone. If you want 3 baguette shaped loaves then cut it into three long pieces. Etc.12. Fold the dough in half, cover and let rest for 5 minutes.13. Dust a tea towel with flour so that the formed dough can rise on it without sticking to it.14. Form the dough into an 8-10 inch oval on a lightly floured surface with your lightly floured hands.15. Fold the dough in half lengthwise and seal the fold.16. Roll the dough 1/4 turn so that the fold it on top.17. Flatten the dough into an oval again and press a trench along the fold with the side of your hand.18. Fold the dough in half lengthwise and seal the edges.19. Roll the dough 1/4 turn so that the seal is on the bottom.20. Roll the dough back and forth and stretch it to form a long cylinder.21. Place the formed dough on the floured tea towel and form the remaining two loaves.22. Cover the loaves and let rise until they have tripled in volume.23. Carefully lift the loaves off of the tea towel and place them on a baking sheet.24. Using a sharp knife slash the tops of the loaves 3 times.25. Bake in a preheated 450F oven for 25 minute. The crust should be golden brown and crisp. It should sound hollow when knocked.26. Let the bread cool for 2-3 hours.

Slice and Bake Vanilla Sugar Cookies from Cook's Illustrated

1/3 C granulated sugar
2 T brown sugar
1/2 tsp. salt
12 T unsalted butter, softened and cut into pieces
2 tsp. vanilla extract
1 large egg yolk
1 1/2 C all purpose flour
Process sugars and salt in food processor until no lumps of brown sugar remain, about 30 seconds. Scrape down sides of food processor, add flour, and pulse until a dough forms. Turn dough onto lightly floured surface and roll into a 10"log. refrigerate until firm 2-3 hours or up to 3 days. Heat oven to 350 degrees F. Line a baking sheet with a Silpat pad Slice chilled dough into 1/4" rounds and place 1" apart on baking sheet. Bake for about 15 minutes or until the edges are golden. Let cool 10 minutes on sheets and remove to wire racks.

Reuben Eggrolls

In an eggroll wrapper, layer 1-2 T sauerkraut, 1-2T chopped deli corned beef(shaved), then 1T shredded cheddar cheese, roll in eggroll fashion. Deep fry in 2-3 inches of vegetable oil, until golden brown. When done remove with a slotted spoon to a paper towel lined plate. As rolls are frying make a dipping sauce, 2-3 T Dijon mustard and 1C Thousand island dressing, stir. Serve.

Lazy Pierogi Casserole

6 lasagna noodles

8-10 potatoes , cooked and mashed

1C grated cheddar cheese

1 onion, chopped

10 strips bacon

1/4 c milk

2T butter

cook lasagna noodles, according to package directions. Cook and mash potatoes, add milk and butter. Mix well. Cut bacon into small pieces and saute in a pan with onion. In a 8X8 greased pan, place 3 lasagna noodles then layer half of the potatoes, half of the cheese and repeat. Top with sauteed onion and bacon. Cover with tinfoil and bake at 350 degrees F for 30-45 minutes.

Texas Sheet Cake from Cook's Illustrated

Cake:
2C all purpose flour
2 C sugar
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs plus 2 yolks
2 tsp. vanilla extract
1/4 C sour cream
8 oz. semisweet chocolate, chopped
4 T butter
3/4 C vegetable oil
3/4 C water
1/2 C cocoa powder
For Icing:
8T butter
1/2 C heavy cream
1/2 C cocoa powder
1T corn syrup
3 c confectioner's sugar
1 C toasted pecans, chopped
For the cake: position oven rack to the middle position and heat oven to 350 degrees F. Grease a 18"X 13" rimmed baking sheet. combine flour, sugar, baking soda, and salt in a large bowl. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth. Heat chocolate, butter, oil, water, and cocoa in a large saucepan over medium heat, stirring occasionally, until smooth(3-5 minutes). Whisk chocolate mixture into flour mixture until incorporated. Whisk egg mixture into batter and then pour into prepared baking pan. Bake until toothpick inserted in the center comes clean(18-20 minutes). transfer to a wire rack. For the icing: About 5 minutes before the cake is done, heat butter, cream, cocoa and corn syrup in a large saucepan over medium heat, stirring occasionally until smooth. Off heat whisk in confectioners sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with pecans. Let cake cool to room temp. on a wire rack, about 1 hour, then refrigerate until icing is set. cake be wrapped and refrigerated for up to 2 days. Bring to room temp. before serving. cut into 3" squares.

Rice Krispy Treats with Dried Strawberries

Kellogg's® Rice Krispies Treats® with Strawberries
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12
Ingredients
3tablespoons butter
4cups mini marshmallows
6cups Rice Krispies®with strawberries
Directions1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.

Vincent's Sauce with Shrimp and Linguine

Tonight we ate Linguine with fried shrimp( I just floured some jumbo shrimp and fried for a few minutes on each side) and Vincent's famous sauce. Vincent's is located in little Italy NYC and has an excellent sauce. You can purchase the Hot, Sweet or Medium sauce. We had the hot and mixed a bit of sweet to tone it down a little. If you want to check out the website for location it is:Original Vincent's Restaurant

Greens and Beans

In a larger bowl, empty contents of 1 bag dried canellini bean. cover beans with water to cover by 2"'( overnight) . When you are ready to cook the beans, drain and add to a pot cover again by 2", bring to a boil, lower heat and simmer for 90 minutes. In a separate pot boil 2 large bunches of well cleaned escarole. Bring escarole to a boil and simmer for 45-60 minutes, or until very tender. In a deep skillet, place 3T olive oil , heat and add 3 large cloves garlic and crushed red pepper flakes( to your taste). After beans and escarole are cooked add to skillet to toss with oil, garlic and pepper. season with salt and pepper. Serve with grated Pecorino Romano.

Raspberry Oat Bread

2 C all purpose flour

1 C quick cook oats

1 c sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 tsp. all spice

3/4 c milk

1/2 C butter, melted

1T grated orange peel

2 eggs

1 1/2 C frozen black raspberries

Combine dry ingredients in mixer bowl. Add milk, butter, orange peel, and eggs. Mix for about 30 -60 seconds. Fold in berries. Spoon batter into a greased 8X8 baking pan. Bake at 350 degrees F for 55-65 minutes or until a toothpick inserted int he center comes out clean. cool in pan 10 minutes, remove from pan and cool completely on a wire rack.

Apple Cinnamon Biscotti

Oatmeal Cookie Biscotti 2 cups flour, 1 cup vanilla, almond and honey quick cooking oats,1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon1/4 tsp allspice, 3 eggs at room temperature,, 1 cup sugar1 tsp vanilla, 1/2 cup dried apples. Preheat oven to 350F.Place a Silpat over a baking sheet .Whisk together flour, oats, baking soda, baking powder, salt and spices in a medium bowl. In a large bowl, beat eggs, adding sugar gradually, at medium speed until smooth and light, 1-2 minutes. Stir in flour mixture. fold in apples. .Drop spoonfuls of batter onto baking sheet and, with well floured hands, form into a rectangular log . Garnish with a few oats on top. Bake at 350F for 25-35 minutes.Slice log into slices (and lay flat on baking sheet.Lower oven temperature to 300F. Bake sliced cookies for 15 minutes, flip them and bake for an additional 15 minutes. If cookies are not firm, depending on how thickly they were sliced, turn again and bake for 10 more minutes. Remove to a wire rack to cool. Store in an airtight container.

Chicken Fajitas

Marinade:

3/4 C lime juice

1C warm water

6T vegetable oil

3 large garlic cloves,pressed

9 tsp. rice wine vinegar

6 tsp. soy sauce

3 tsp. salt

1 1/2 tsp. chili powder

1 1/2 tsp. cayenne pepper

1 tsp. salt and pepper

a few dashes of onion powder

Combine all marinade ingredients in a glass bowl. In a 9X13 pan place half of marinade, 2lb. boneless skinless chicken cut into strips, 2 medium green bell peppers sliced in strips, 2 medium onions sliced thin, rest of marinade and stir. Refrigerate overnight. Cook all in a skillet for about 20 minutes on medium heat. Serve with salsa, shredded cheddar cheese and whole wheat wraps.

Similar to Chili's Salsa but Bolder

In a blender quickly pulse 2 chopped jalapenos, 2 10.5 oz cans( undrained) of Rotel Chunky tomatoes and green chilies, 2 can 14.5 oz.(undrained) Muir Glenn fire roasted tomatoes, diced, 1/2 C dried onion, 1 1/2 tsp. garlic salt, 1tsp. cumin, 1/2 tsp. sugar, salt and pepper to taste. chill overnight.

Carmel Cinnamon Swirls

Start with 3/4C milk, 1/2C sugar, 1 1/4 tsp. salt, 1/2 c butter in a saucepan. Heat over low heat until butter melt and sugar dissolves. Cool to luke warm. Dissolve 4 1/2 tsp. yest in 1/3 C warm water (105-115degrees F). Add to mixer bowl with lukewarm milk mixture, 3 eggs at room temperature and 5 C all purpose flour. Mix for about 2 minutes. Add flour (1/2-1 1/2C ) more until dough starts to clean sides of the bowl. Place dough in a greased bowl, turning to grease top. Cover with plastic wrap and let rise in a warm place, about 1 hour or until doubled. Punch down. For middle of rolls:place 1 C firmly packed brown sugar, 1C sugar, 1/2 C butter, softened, 1/4 C flour, 1 1/2 T cinnamon in mixer bowl. mix for about 1 minute. turn dough onto a lightly floured surface. Roll dough to 10"X24" rectangle. Spread mix evenly on dough. Roll tightly to form a 24"roll. Cut into 12 even slices or for smaller rolls 24 1" pieces. Place into 2 greased baking pans and cover with plastic wrap for 45-60 minutes. Bake at 350 degrees F for 20-25 minutes. Remove from pans immediately. Spoon Carmel Glaze over warm rolls( In a sauce pan place 1/3 C evaporated milk, 2T brown sugar, cook over medium heat until mix begins to boil, stirring constantly. Place milk mix, 1 1/2 c powdered sugar, and 1tsp. vanilla in a mixing bowl. Beat for about 2 minutes or until creamy.)

Chinese Cabbage Salad, Chicken Sate with Peanut sauce and Peanut Noodles

Cabbage Salad

In a skillet with 1T sesame oil, saute 2T sesame seeds, 1C slivered almonds and 1 package of ramen noodles( just the noodles) Add the above to 1 bag of coleslaw( preshreded in the produce isle). Now add 4 green onions, sliced. in a measuring cup whisk together:1/2C vegetable oil, 1/4 C sugar, 3T rice wine vinegar, dash of salt and pepper. Add dressing to salad and marinate overnight.

Chicken Sate

2lb. boneless skinless chicken breast,1/2 C chicken broth, 1/4 C creamy peanutbutter, 1/4 C honey, 1/4 C hoisin sauce, 1T dried cilantro, 2T soy sauce, 1tsp. sesame oil, 1/2 crushed red pepper, 1 garlic clove, minced, 1/4 C warm water

Slice chicken into thin strips and thread onto skewers. Place in a non metal dish. combine broth-garlic and whisk well. reserve 3/4 C set aside. Add water to remaining marinade and pour over skewers. Refrigerate overnight, as well as 3/4C reserved. Preheat an indoor grill or panini machine. Grill for 6 minutes or so on each side. Warm reserved 3/4 C of marinade. Serve.

Way Too Thai Noodles

2/3 C peanut butter,1/2 c thinly sliced green onions, 1T soy sauce, dash of red pepper, 1C whole wheat pasta, cooked, Up to 4 C assorted veggies.

Cheeseburger Chowder

In a cast iron Dutch oven, brown 2 lb. ground beef in 1T olive oil, drain and set aside. In 4T butter saute:2 thinly chopped jalapeno peppers, 2 red bell peppers, 3 ribs celery chopped, 2 medium onions chopped, 1/2lb. sliced fresh white mushrooms, 1 small bag baby carrots and 2 cans of sliced white potatoes. Cook until all of the vegetables are tender. Now add ground beef back to the pot, 1T dried parsley, a few dashed of granulated garlic, 1T dried basil and salt and pepper to taste. Add 4 cups of water, 2T chicken base, 2T beef base, and 1/2-1 C half and half. In a measuring cup whisk 1/4-1/2 c flour into 1 c whole milk. Cube a 2lb. block of Velveeta and add to pot. Simmer on medium heat to thicken. Serve with crumbled bacon, shredded cheddar cheese and dill pickle chips.

Oreo Truffles, Buckeyes, Peanutbutter Thumbprints

For Oreo Truffles:3 sleeves Oreo cookies, 8 oz. cream cheese softened, Ghiridelli chocolate bark

Crusk cookies in a blender to a fine consistency. in a mixer whip cream cheese, add crushed cookies. Roll into 1" balls and place on a wax paper lined cookie sheet. place in freezer for at least 30 minute. Melt dipping chocolate, dip each ball in chocolate. Freeze for at least 30 minutes and they are done.

For Peanut Butter cookies: In a mixer-1C smooth peanut butter, 1C sugar and 1 Egg. Chill for 30 minutes. Roll into 1" balls. Bake for 13 minutes in a preheated 325 degree oven.

Buckeyes
Makes about 7 dozen buckeyes.
RECIPE INGREDIENTS:
1 1/2 cups peanut butter
6 cups confectioners' sugar
1 cup (2 sticks) butter, softened
1/2 teaspoon vanilla extract
6 whole graham crackers, pulverized into crumbs (optional)
4 cups semisweet chocolate chips
1. Line a cookie sheet with waxed paper; set it aside. Using a wooden spoon, mix together the peanut butter, sugar, butter, vanilla extract, and graham crackers, if desired, in a large bowl. (The dough will look dry.) 2. Roll the dough into 1-inch balls. Set them on the prepared cookie sheet and insert a toothpick into each ball. Chill them in the freezer until hard, about 30 minutes. 3. Melt the chocolate chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Remove the pan from the heat. Using the toothpick as a handle, dip the balls into the melted chocolate, leaving a small circle at the top uncovered. Place the dipped candies back on the cookie sheet and refrigerate until the chocolate is set, about 2 hours. Store in an airtight container in the refrigerator

Spicy Greens

Homemade Eggplant Parmigiana

Oatmeal Raisin Bars

1 package white or yellow cake mix

2 C uncooked quick cooking oats

1/2 C raisins

3/4 C butter, melted

1C chunky applesauce

1/4 tsp. allspice

1/4 tsp. grated dried lemon peel

Line bottom and sides of a 9X13 pan with aluminum foil , allowing 2-3" to extend over sides, lightly grease foil. Stir together cake mix, oats and raisins in a large bowl. Stir in butter with a fork until mixture is crumbly and dry ingredients are moistened. Press half of oat mixture on the bottom of the pan. stir together applesauce, allspice and lemon peel. Gently spread over the oat mix. Top with remaining oat mix. Bake at 375 degrees F for 30 minutes or until golden brown. Let cool in pan on a wire rack for 1 hour or until completely cool. Lift bars from pan using aluminum "handles" and slice on a cutting board. Makes 2 dozen.

Rapid Mix Cool Rise White Bread

6-7 C all high gluten four

2T sugar

3 1/2 tsp. salt

6 3/4 tsp. yeast

1/4 C butter, softened

2 C very warm water

place 5 1/2 C flour, sugar, salt, yeast and butter in mixing bowl. Mix for 20 seconds. Gradually add warm water and mix for about 1 1/2 minutes longer. Add remaining flour 1/2 C at a time and mix until dough starts to clean the sides of the bowl. Cover dough with plastic wrap and a towel. Let rest 20 minutes. Divide dough in half. Shape each dough into a loaf and place into a greased loaf pan. Brush each loaf with vegetable oil and cover loosely with plastic wrap. refrigerate 2-12 hours. When ready to bake, uncover the dough carefully. Let stand at room temp. 10 minutes. Puncture any gas bubbles that many have formed. Bake in a preheated 400 degree F oven for 35-40 minutes. Remove from pan immediately and cool on wire racks.

Coconut Loaf

Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1-1/4 cups flaked coconut
Directions: In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in coconut. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf

Recipe found in spring 2008 Taste of Home Brand Name Cookbook

Spinach Stuffed Pork Tenderloin From Taste of Home

Ingredients:
1 pork tenderloin (about 1 pound)
1/2 teaspoon celery salt, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon pepper, divided
4 slices provolone cheese
2 cups fresh spinach
2 thin slices deli ham (1/2 ounce each)
Directions: Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan. Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing. Yield: 4 servings.

Spinach Feta Cheese Bread

Spinach Feta Cheese Bread for No Knead Artisan Bread In 5 Minutes A Day

General Tso's Chicken

General Tso's chicken( I found this recipe in Feb./March 2008 Cook's Country Magazine)

Marinade and Sauce

1/2 C hoisin sauce

1/4 C rice wine vinegar

3 T soy sauce

2T cornstarch

1 1/2 c water

1 1/2 lb. boneless, skinless chicken breast

1T vegetable oil

4 garlic cloves, minced

2T grated fresh ginger

1tsp. red pepper flakes

Coating and Frying

3 large egg whites

1 1/2 C cornstarch

1/2 C all purpose flour

1/2 tsp. baking soda

4 C vegetable oil

For the marinade sauce: Whisk hoisin, vinegar,soy sauce, sugar, cornstarch, and water in a bowl. combine 6T hoisin mixture and chicken in a zipper bag and refrigerate overnight. Cover bowl and refrigerate overnight as well. heat oil in a skillet over medium high heat and cook garlic, ginger and pepper flakes until fragrant. Add 2 c hoisin mixture and simmer whisking until dark brown and thickened. cover and keep sauce warm. for coating anfd frying: whisk egg whites in a shallow dish until foamy. Combine corn starch, baking soda and remaining hoisin mixture in a second shallow dish until mix resembles a coarse meal. remove chicken from marinade and pat dry with paper towels. dredge first in egg whites and then cornstarch mix, press if necessary to adhere. Transfer to a plate to fry. Fry chicken in 350 degree F oil until golden brown. transfer to a paper towel lined plate. To serve add crispy chicken to warm sauce and toss. I garnished with sesame seeds. I served with green beans, Basmati rice and peanut noodles.

For the Spicy peanut sauce:

In a blender add 1/2 c creamy peanut butter, 2 T fish sauce, 2T lime juice, 1/4 C coconut milk, 1T honey, 1 minced ginger, 4 tsp. minced garlic, 1 tsp. red pepper flakes, 1tsp. curry powder, blend until smooth. Season with salt and pepper. Let stand at room temp. 1 hour or cover and refrigerate up to 1 day. serve over whole wheat spaghetti.

Raspberry Streusel Muffins

This recipe was found at RecipeZaar and is definitely a keeper. I will be making these muffins again soon!

1 1/2
cups flour
2
teaspoons baking powder
1/2
cup milk
1
cup fresh raspberries or frozen raspberries, unsweetened
1/2
cup sugar
1/2
cup butter, melted
1
egg, beaten
Pecan Streusel Topping
1/4
cup pecans, chopped
1/4
cup flour
1/4
cup brown sugar
2
tablespoons butter, melted
In a large bowl combine flour, sugar and baking powder.
In a small bowl blend milk, butter and egg.
Stir milk mixture into flour mixture just until moistened.
Spoon about 1 tablespoon batter into each of 12 greased muffin cups.
Divide 1/2 of the raspberries among cups.
Top with remaining batter and then remaining raspberries.
Combine topping ingredients until mixture resembles moist crumbs; sprinkle over muffins.
Bake at 375 degrees for 20 to 25 minutes- Let stand for 5 minutes and carefully remove.

Foodie Blogroll

Today I joined the Foodie Blogroll. You can click the icon at the right to see what this great website is all about. It is a fun place for foodies.

Chicken and Mushroom Fricasse

1 lb. boneless skinless chicken breasts

salt and pepper

2T olive oil

2 onions, minced

3 garlic cloves, minced

2 C white mushrooms, sliced

1 1/2C baby bella caps, chopped

1T dried thyme

1/4 C all purpose flour

1C chicken broth

1C beef broth

1C dry white wine

1/3C half and half

4 T lemon juice

2T dried parsley

Heat oil in a skillet. Season chicken with salt and pepper. Cook chicken until it is golden brown on each side. Transfer to a warm plate. Cook onions and garlic in remaining oil, add a bit more if it is needed. Add mushrooms, thyme, and a dash of salt and pepper. Reduce heat and cook, covered, stirring accasionally, until the mushrooms have released their juices, about 10 minutes.. Uncover and cook until liquid evaporates and mushrooms begin to brown., approx. 5-7 minutes. Stir in flour and cook for 1 minute. Slowly stir in broths and wine and bring to a boil. Add half and half, andlemon juice. Return chicken to the pot. Reduce heat to low. Cook for 20-30 minutes to thicken the sauce. Garnish with parsley.Serve over egg noodles.