The butter was added for aesthetic purposes....they're not so guilt-free with a big blob of butter :)
Ingredients:
1 1/3 cups Flour
3/4 cup oats
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 beaten egg
3/4 cup applesauce
1/2 cup fat-free milk
1/4 cup honey
1 Tbsp cooking oil
1. Lightly spray 12 muffin tins.
2. Pre-heat oven to 400 degrees.
3. In medium bowl combine dry ingredients
4. In small bowl combine egg, applesauce, milk, honey and oil
5. Add wet to dry and mix until just combined
6. Bake for 16-18 minutes or until toothpick comes out clean.
7. Cool on wire rack for 5 minutes before removing from tin.
8. Serve plain or with butter and jam!
Sunday, June 29, 2008
Mango Salmon and Indian rice pilaf
Grilled Salmon with Indian Flavors and Fresh Mango Chutney from Cooks Illustrated
If your fillets are less than one and one-half inches thick, decrease the grilling time by roughly thirty seconds per side. If using a gas grill, heat it for ten minutes and then grill the salmon over direct heat for four to five minutes per side. To test fillets for doneness, either peek into the salmon with the tip of a small knife as described below or remove the salmon from the grill and squeeze both sides of the fillet gently with your fingertips (raw salmon is squishy; medium-rare salmon is firm, but not hard).
INGREDIENTS
Marinade | |
2 | tablespoons vegetable oil |
2 | tablespoons minced fresh ginger |
1 1/2 | teaspoons ground cumin |
1 1/2 | teaspoons ground coriander |
1 1/2 | teaspoons table salt |
1/4 | teaspoon cayenne pepper |
Chutney | |
1 | mango cut into 1/2-inch dice |
3 | tablespoons lemon juice from 1 small lemon |
1 | tablespoon chopped fresh cilantro leaves |
Grilled Salmon | |
vegetable oil for grill grate | |
4 | salmon fillets (center-cut), each 6 to 7 ounces and 1 1/2 inches thick |
Ground black pepper |
Indian-Spiced Rice Pilaf with Dates and Parsley from Cooks Illustrated
INGREDIENTS
1 1/2 | cups basmati rice or long-grain rice |
2 1/4 | cups water |
1 1/2 | teaspoons salt |
ground black pepper | |
3 | tablespoons unsalted butter |
1 | small onion , minced (about 1/2 cup) |
2 | medium cloves garlic , minced |
2 | teaspoons grated fresh ginger |
1/8 | teaspoon ground cinnamon |
1/8 | teaspoon ground cardamom (found at world food stores, it's a lot cheaper than at the grocery store) |
1/4 | cup chopped dates |
2 | tablespoons chopped fresh parsley leaves |
Chicken Roll ups
For the roll portion you may use prepared crescent rolls in the tube or homemade crescent rolls. This is pictured with the homemade kind, but be sure to roll it thin enough bcse mine were a little too thick.
Ingredients:
2 cans crescent rolls, or 16 traingles of homemade dough
4 cups cooked, shredded chicken
8 oz softened cream cheese
2 stalks celery, chopped
1 small onion, chopped
2/3 cup walnuts, chopped
1 small can mushrooms, chopped
salt and pepper to season
Gravy: 1 can chicken soup and 1 can chicken broth
Topping: 1/2 cup melted butter and an herb mixture of herbs de Provence (or Italian) and grated Parmesan cheese
Directions:
1. Boil chicken and shred.
1 a. Saute vegetables until tender.
2. Combine all other ingredients with chicken.
3. Roll out crescent, place about 1/8-1/4 cup in the center and roll it up with the small end on the top.
4. Place on a lightly greased cookie sheet.
5. Rub with melted butter and sprinkle herb mixture on top.
6. Cook on 375 degrees for 20-30 minutes.
7. While cooking, heat up gravy on stove. Pour over cooked rolls.
Enjoy!
Homemade Macaroni and Cheese
It's crucial to cook the pasta until tender--just past the "al dente" stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish.
INGREDIENTS
For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander. Now fry bacon. Once it is cooked, set aside. Then In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using), Worcestershire sauce and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes. Add bacon crumbles. 4. Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve. Garnish with fresh chopped tomato and dried or fresh basil. It adds a nice fresh flavor.
Recipe adapted from Cookillustrated Classic Macaroni and Cheese recipe
Wednesday, May 21, 2008
BBQ Chicken Sandwich
BBQ Chicken Sandwich
Bobby Flay's lime-cumin coleslaw recipe
We didn't have the pepper or red onion and it was still good...though I'd recommend following the recipe. It make a ton!
BBQ Chicken in a slow-cooker
**I halved the recipe for 2 large chicken breasts--enough for 4 sandwiches.
--I love this recipe bcse it's easy and you can use frozen chicken!!! I cooked it on low, reviews suggested cooking on high made it too dry. If you find that during cooking it's ready to shred, then shred, cook about 1 hour more, and turn to serve/warm so it doesn't overcook.
--I did not have Italian dressing so I just added about 1/4 cup olive oil, couple tablespoons red-wine vinegar, some Mrs. Dash, 1/8 tsp smoked paprika, salt, and some garlic powder.
Serve on Ciabatta bread. And if you buy them from Costco use the leftover rolls to make the overnight French toast!
One chicken--2 recipes
First, check out this website called tastespotting.com for pretty pictures of yummy food. My friend Rachel posted it on her blog.
The first combination of recipes makes 2 different dinners. I forgot to take pictures.
The first found from www.cooksillustrated.com (we have a subscription and have found fabulous recipes from this magazine/website).
French Chicken in a Pot
Check out the link to find the easy recipe. Eat it with potatoes and veggies and your done.
***A note on dutch ovens. You don't have spend 100's of $'s on one. Just go to Walmart or somewhere else and buy a 6 or 6.5 qt one made by Lodge (about $50) or Tramontina ($40). CI tested them both against Le Creuset's model (which we bought on eBay). They are both enameled cast iron, thick bottomed and have tight fitting lids. They are really handy to have!***
Then the next night use the leftover chicken meat, leftover broth and perhaps veggies and make this Simple Chicken Pot Pie (also from Cooks Illustrated). I did not add the Sherry, used green onion bcse it was all I had and used a Pilsbury frozen pie crust instead of homemade.
The first combination of recipes makes 2 different dinners. I forgot to take pictures.
The first found from www.cooksillustrated.com (we have a subscription and have found fabulous recipes from this magazine/website).
French Chicken in a Pot
Check out the link to find the easy recipe. Eat it with potatoes and veggies and your done.
***A note on dutch ovens. You don't have spend 100's of $'s on one. Just go to Walmart or somewhere else and buy a 6 or 6.5 qt one made by Lodge (about $50) or Tramontina ($40). CI tested them both against Le Creuset's model (which we bought on eBay). They are both enameled cast iron, thick bottomed and have tight fitting lids. They are really handy to have!***
Then the next night use the leftover chicken meat, leftover broth and perhaps veggies and make this Simple Chicken Pot Pie (also from Cooks Illustrated). I did not add the Sherry, used green onion bcse it was all I had and used a Pilsbury frozen pie crust instead of homemade.
Tuesday, May 20, 2008
Left over Enchiladas
If you have left overs from the Cafe-Rio Salads make Enchiladas!
Here is a great recipe to some homemade enchilada sauce. Just roll up the pork, beans, and rice in homemade tortillas. Top with with the sauce and shredded cheese. Garnish w/cilantro.
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