cribbed from a thousand different sources, all over the internets.
1 egg white
about 3 c pecan halves
1/2 c sugar
2 tsp cinnamon
pinch kosher salt
beat egg white until a little frothy (not whipped)
stir pecans into egg white until well coated
combine sugar, cinnamon, and salt in a big zip-top bag.
add pecans.
seal the bag and shake.
cover the bottom of a cookie sheet with foil and lightly coat with non-stick spray (trust me)
spread pecans out - the more spread out the better.
bake at 350 for 20-25 minutes, stirring them in between.
This is a great appetizer or on top of salads or snack in the middle of the night.
EDITED: My friend Jenny calls this Nut Crack - and she's right. it is THAT addicting.
Friday, November 18, 2011
Friday, November 4, 2011
Stuffed pumpkin
I created this from a couple of other recipes:
http://www.countryliving.com/recipefinder/baked-stuffed-pumpkin-3090
http://www.foreveryoungadult.com/2011/10/25/how-to-be-a-ladynerd-how-to-host-a-tv-party/
and
http://www.npr.org/templates/story/story.php?storyId=130704456
It turned out just as good as it sounds.
Stuffed Pumpkin
1 sugar or pie type pumpkin
1 cup uncooked wild rice
1 cut up granny smith apple (I simply cored and cut the apple into bite-sized pieces)
1/2 cup cubed sharp white cheddar
2 sweet Italian turkey sausages
1 cup chicken broth
1/4 cup dried cranberries
3 slices of cooked and crumbled bacon (optional)
salt and pepper
Cook the wild rice according to package directions.
Cut the top off the pumpkin and scoop out the strings and seeds. This was the hardest part for me :) Poke the inside with a fork and sprinkle with salt and pepper.
Preheat the oven to 350 degrees F.
Decase and brown the sausage in a hot skillet. Add the apple and saute for a few minutes, until it begins to soften. Add the chicken broth, cook for a couple more minutes, set aside.
In a large bowl, combine the rice, dried cranberries, some salt and pepper, cheese, and bacon. Then add the sausage and apples. Stir.
Stuff the pumpkin. Really really cram the stuffing in there until you can no longer stuff it. Bake until pumpkin is done. Mine took about 90 minutes, ymmv.
To serve, I scooped the mixture with a healthy amount of pumpkin meat onto a plate. But you could also empty the pumpkin into a casserole dish and scrape the sides out.
For more flavor, you should add some fresh herbs to the rice mixture: thyme and oregano would be great, cinnamon and nutmeg would also be welcome. Also, this is gluten-free! It could be easily vegetarian (skip the sausage and add herbs, more apples and rice, sub wine or vegetable broth for the chicken broth) or vegan (vegetarian, but skip the cheese)
http://www.countryliving.com/recipefinder/baked-stuffed-pumpkin-3090
http://www.foreveryoungadult.com/2011/10/25/how-to-be-a-ladynerd-how-to-host-a-tv-party/
and
http://www.npr.org/templates/story/story.php?storyId=130704456
It turned out just as good as it sounds.
Stuffed Pumpkin
1 sugar or pie type pumpkin
1 cup uncooked wild rice
1 cut up granny smith apple (I simply cored and cut the apple into bite-sized pieces)
1/2 cup cubed sharp white cheddar
2 sweet Italian turkey sausages
1 cup chicken broth
1/4 cup dried cranberries
3 slices of cooked and crumbled bacon (optional)
salt and pepper
Cook the wild rice according to package directions.
Cut the top off the pumpkin and scoop out the strings and seeds. This was the hardest part for me :) Poke the inside with a fork and sprinkle with salt and pepper.
Preheat the oven to 350 degrees F.
Decase and brown the sausage in a hot skillet. Add the apple and saute for a few minutes, until it begins to soften. Add the chicken broth, cook for a couple more minutes, set aside.
In a large bowl, combine the rice, dried cranberries, some salt and pepper, cheese, and bacon. Then add the sausage and apples. Stir.
Stuff the pumpkin. Really really cram the stuffing in there until you can no longer stuff it. Bake until pumpkin is done. Mine took about 90 minutes, ymmv.
To serve, I scooped the mixture with a healthy amount of pumpkin meat onto a plate. But you could also empty the pumpkin into a casserole dish and scrape the sides out.
For more flavor, you should add some fresh herbs to the rice mixture: thyme and oregano would be great, cinnamon and nutmeg would also be welcome. Also, this is gluten-free! It could be easily vegetarian (skip the sausage and add herbs, more apples and rice, sub wine or vegetable broth for the chicken broth) or vegan (vegetarian, but skip the cheese)
Tuesday, September 27, 2011
Zucchini fritatta
1 zucchini sliced thin
Handful chives and thyme
Cup mushrooms
3 eggs
1 egg white
3/4 c milk
1 clove garlic
Onion powder
Garlic salt
Cholula sauce
Feta
Sauté zucchini and mushrooms with garlic salt and onion powder
Mix eggs, egg white, hot sauce, herbs
Add to veggies
Cook until mostly set
Add 1/2 c feta
Broil until set
Handful chives and thyme
Cup mushrooms
3 eggs
1 egg white
3/4 c milk
1 clove garlic
Onion powder
Garlic salt
Cholula sauce
Feta
Sauté zucchini and mushrooms with garlic salt and onion powder
Mix eggs, egg white, hot sauce, herbs
Add to veggies
Cook until mostly set
Add 1/2 c feta
Broil until set
Saturday, September 24, 2011
Chicken drumsticks of noms
Based on http://www.foodnetwork.com/recipes/alton-brown/ring-of-fire-grilled-chicken-recipe/index.html
4 lbs chicken pieces
2 freezer bags
1quart of water
1/2 c water
3/4 c kosher salt
1 T curry powder
2 t chipotle chili powder
2 t hatch chili powder
2 t cocoa powder
2 t cumin
1 t paprika
Combine water and honey and salt in 1 gal bag
Add chicken
Soak in fridge 1 hr
Combine spices in another bag
Shake chicken in bag
Let chicken rest 5 min
Grill
4 lbs chicken pieces
2 freezer bags
1quart of water
1/2 c water
3/4 c kosher salt
1 T curry powder
2 t chipotle chili powder
2 t hatch chili powder
2 t cocoa powder
2 t cumin
1 t paprika
Combine water and honey and salt in 1 gal bag
Add chicken
Soak in fridge 1 hr
Combine spices in another bag
Shake chicken in bag
Let chicken rest 5 min
Grill
Wednesday, September 21, 2011
Pan-fried cutlets and spaghetti
This is fantastic. I made this with chicken thighs cuz that's what I had, and it was incredible.
Also known as a great date meal.
http://happyopu.net/veal-cutlets-and-spaghetti
Ingredients:
Chicken all pounded out thinone small shallot, finely diced
a handful of basil
a tsp of capers, chopped fine
a tsp of thyme, chopped fine
1 small garlic clove, minced
mixed salad greens
a tsp, or a healthy squirt of anchovy pastemmmm
about a cup of all-purpose flour (i used rice flour. What? I was out of AP)
4 eggs and a splash of water
a cup of fine breadcrumbs (I love Japanese panko crumbs the best because they stay crispy)
1/2 cup grated parmigiano-reggiano cheese
4 tbsp unsalted butter
3 tbsp extra virgin olive oil
I lemon, half for squeezing over the cutlets and half for the salad dressing
salt and pepper
PASTA:
half a package of whole grain or whole wheat spaghetti (I just like it better than regular spaghetti. It’s heartier and better for you)
one bunch of basil
2 tbsp extra virgin olive oil
1/2 cup grated parmigiano reggiano
salt and pepper
What To Do:
Start the pasta. Bring some water to boil in a medium-sized pot. Once it’s going, salt the water and add the spaghetti. Cook it for about 8 minutes.
Once the water’s going for the pasta, arrange three shallow dishes on your counter. Put the flour in one, and beat 2 eggs with a splash of water in the second dish. In the third dish, mix the breadcrumbs with the cheese, thyme, and garlic and season with salt and pepper. Melt 2 tbsp of the butter in a wide nonstick skillet over medium-high heat. Season the cutlets with salt and pepper. Dredge them in the flour, shaking off the excess, then dip them in the egg mixture, letting the excess run off. Then coat them in the breadcrumb mixture. Fry them until golden, about 3 minutes a side.
While your veal’s frying, you can get started on the salad. Put the shallot, capers, parsley, anchovy paste, the juice of half the lemon, salt and pepper, and extra virgin olive oil in a bowl. Whisk until everything’s nicely incorporated. Don’t add your mixed greens yet– they’ll get soggy. Save it ’till the last minute!
Once the veal’s finished, wipe out the pan with a paper towel, reduce the heat to medium, and melt the remaining butter. Fry 2 eggs in the pan sunny-side upbut leave the yolk runny
Drain the spaghetti and toss it with the olive oil, basil, and cheese. Season it with salt and pepper to taste. Mix your greens with the rest of your salad ingredients, and season it with a little more salt.
To plate, mound some spaghetti on a plate, top with two cutlets, and squirt with the rest of that lemon. Top with a fried egg and a bit of salad.
Also known as a great date meal.
http://happyopu.net/veal-cutlets-and-spaghetti
Ingredients:
Chicken all pounded out thinone small shallot, finely diced
a handful of basil
a tsp of capers, chopped fine
a tsp of thyme, chopped fine
1 small garlic clove, minced
mixed salad greens
a tsp, or a healthy squirt of anchovy pastemmmm
about a cup of all-purpose flour (i used rice flour. What? I was out of AP)
4 eggs and a splash of water
a cup of fine breadcrumbs (I love Japanese panko crumbs the best because they stay crispy)
1/2 cup grated parmigiano-reggiano cheese
4 tbsp unsalted butter
3 tbsp extra virgin olive oil
I lemon, half for squeezing over the cutlets and half for the salad dressing
salt and pepper
PASTA:
half a package of whole grain or whole wheat spaghetti (I just like it better than regular spaghetti. It’s heartier and better for you)
one bunch of basil
2 tbsp extra virgin olive oil
1/2 cup grated parmigiano reggiano
salt and pepper
What To Do:
Start the pasta. Bring some water to boil in a medium-sized pot. Once it’s going, salt the water and add the spaghetti. Cook it for about 8 minutes.
Once the water’s going for the pasta, arrange three shallow dishes on your counter. Put the flour in one, and beat 2 eggs with a splash of water in the second dish. In the third dish, mix the breadcrumbs with the cheese, thyme, and garlic and season with salt and pepper. Melt 2 tbsp of the butter in a wide nonstick skillet over medium-high heat. Season the cutlets with salt and pepper. Dredge them in the flour, shaking off the excess, then dip them in the egg mixture, letting the excess run off. Then coat them in the breadcrumb mixture. Fry them until golden, about 3 minutes a side.
While your veal’s frying, you can get started on the salad. Put the shallot, capers, parsley, anchovy paste, the juice of half the lemon, salt and pepper, and extra virgin olive oil in a bowl. Whisk until everything’s nicely incorporated. Don’t add your mixed greens yet– they’ll get soggy. Save it ’till the last minute!
Once the veal’s finished, wipe out the pan with a paper towel, reduce the heat to medium, and melt the remaining butter. Fry 2 eggs in the pan sunny-side upbut leave the yolk runny
Drain the spaghetti and toss it with the olive oil, basil, and cheese. Season it with salt and pepper to taste. Mix your greens with the rest of your salad ingredients, and season it with a little more salt.
To plate, mound some spaghetti on a plate, top with two cutlets, and squirt with the rest of that lemon. Top with a fried egg and a bit of salad.
Saturday, September 10, 2011
Pumpkin spice coffee creamer
Pumpkin Spice Coffee Creamer
Based off of http://crockpot365.blogspot.com/2008/10/crockpot-pumpkin-spice-latte-recipe.html
2 C milk of your choice (could also use half and half, or a combination)
2 T pumpkin
Sugar to taste (2 T is a good place to start)
2 T Vanilla, less if you use vanilla soy/almond/coconut milk
1/2 tsp pumpkin pie spice
Pour milk into medium-sized pot on stove. Whisk in rest of ingredients. Simmer until hot. Adjust as necessary.
Refrigerate, or use immediately.
Based off of http://crockpot365.blogspot.com/2008/10/crockpot-pumpkin-spice-latte-recipe.html
2 C milk of your choice (could also use half and half, or a combination)
2 T pumpkin
Sugar to taste (2 T is a good place to start)
2 T Vanilla, less if you use vanilla soy/almond/coconut milk
1/2 tsp pumpkin pie spice
Pour milk into medium-sized pot on stove. Whisk in rest of ingredients. Simmer until hot. Adjust as necessary.
Refrigerate, or use immediately.
Wednesday, August 31, 2011
Monday, August 29, 2011
Chicken Fajita salad
Leftover chicken fajita meat (from HEB)
Italian mixed lettuce
Cherry tomatoes
1c frozen corn
Jalepeno, chopped fine, cooked part with corn
Avocado slices
Grated cheese
Jalepeno dressing
Juice of 1 lime
Chopped jalepeno
2Tablespoons of rice wine vinegar
Salt and pepper
1 avocado slice
1Tb olive oil
Mix up
Add sprinkling of cumin and hatch chile powder
Top salad with sour cream or plain yogurt, as desired.
Italian mixed lettuce
Cherry tomatoes
1c frozen corn
Jalepeno, chopped fine, cooked part with corn
Avocado slices
Grated cheese
Jalepeno dressing
Juice of 1 lime
Chopped jalepeno
2Tablespoons of rice wine vinegar
Salt and pepper
1 avocado slice
1Tb olive oil
Mix up
Add sprinkling of cumin and hatch chile powder
Top salad with sour cream or plain yogurt, as desired.
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