Ingredients:
1 can cooked turkey or chicken OR at least 1 cup leftover cooked turkey or chicken
~1/3 c premade bbq sauce (about 3 packages of McDonalds dipping sauce) depending on your amount of chicken
Flour tortillas
Shredded cheddar cheese or cheese to your liking
Spices to your liking ie. parsley, onion, garlic, etc
Preheat oven to 350F. In a bowl, mix chicken, bbq sauce, and spices together. Place one tortilla on ungreased pan and top with chicken mixture. Layer cheese over top of chicken mixture and top with 2nd tortilla. Make as many or few as you want. Place in oven for 10 minutes or until cheese is evenly melted and tortillas are crisp.
Serve with sour cream, a chipolte salsa, or any other desired garnish.
Wednesday, December 5, 2007
Tuesday, November 27, 2007
Blackberry Sage Sauce
From deliciouslivingmag.com
Makes 1 1/2 cups / This simple sauce is an excellent addition to a summer barbecue. Its rich flavor pairs well with grilled poultry, tofu, salmon, and game.
1/2 tablespoon olive oil
1/2 cup chopped shallots (about 2)
2 cloves garlic, minced
1 cup red wine (preferably a Syrah)
1 1/2 cups low-sodium vegetable broth
1 1/2 cups fresh or frozen and thawed blackberries
1/4 cup chopped fresh sage
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1. Heat olive oil in a saucepan over medium heat. Add shallots and garlic; sauté until lightly browned. Add red wine. Increase heat to medium-high and boil until reduced by half. Add broth, blackberries, sage, honey, salt, and pepper and continue to boil. Cook until mixture reaches a saucelike consistency (about 10 minutes). If desired, strain through a fine sieve. Serve warm.
Makes 1 1/2 cups / This simple sauce is an excellent addition to a summer barbecue. Its rich flavor pairs well with grilled poultry, tofu, salmon, and game.
1/2 tablespoon olive oil
1/2 cup chopped shallots (about 2)
2 cloves garlic, minced
1 cup red wine (preferably a Syrah)
1 1/2 cups low-sodium vegetable broth
1 1/2 cups fresh or frozen and thawed blackberries
1/4 cup chopped fresh sage
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1. Heat olive oil in a saucepan over medium heat. Add shallots and garlic; sauté until lightly browned. Add red wine. Increase heat to medium-high and boil until reduced by half. Add broth, blackberries, sage, honey, salt, and pepper and continue to boil. Cook until mixture reaches a saucelike consistency (about 10 minutes). If desired, strain through a fine sieve. Serve warm.
Thursday, November 8, 2007
Bailey's Irish Cream Truffles
This recipe makes: 70 truffles
Ingredients
1 pound chocolate, chopped into small pieces
2/3 cup heavy cream
1/3 cup Bailey's Irish Cream
1 pound confectioners' sugar
Cooking Instructions
1. Place the chocolate in a heat proof bowl and bring the cream to a boil in a small pot.
2. Pour the boiling cream over the chocolate and let stand for 1 minute. With a rubber spatula, begin stirring the cream and the chocolate together in the center of the bowl. Gradually incorporate the chocolate and cream from the edge of the bowl.
3. Stir in the Bailey's Irish Cream. Cover and let stand overnight or refrigerate for up to 2 weeks.
4. Scoop the chocolate mixture out into small round balls, about 3/4" in diameter. Roll the truffles, individually, in the palms of your hands to achieve a uniform shape or leave them as is and irregular.
5. Store the truffles in the refrigerator for up to 2 weeks and toss them in confectioner's sugar just before serving.
Serving Size: 1 truffle
Nutritional Information
Number of Servings: 70
Per Serving
Calories 37 Carbohydrate 4 g
Fat 3 g Fiber 0 g
Protein 0 g Saturated Fat 2 g
Sodium 1 mg
Double Chocolate Cheesecake
Bon Appétit | March 1997 - found at epicurious.com
Servings: Serves 10 to 12.
Ingredients
For crust
1 9-ounce box chocolate wafer cookies
6 tablespoons (3/4 stick) unsalted butter, melted
For filling
1 1/2 cup whipping cream
1 teaspoon instant coffee powder
12 ounces semisweet chocolate, finely chopped
2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1 tablespoon cornstarch
1 cup sour cream
2 teaspoons vanilla extract
3 large eggs
For glaze
1/2 cup whipping cream
4 ounces semisweet chocolate, finely chopped
Preparation
Make crust:
Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil. Spray bottom of pan with vegetable oil spray. Finely grind cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Refrigerate while preparing filling.
Make filling:
Combine cream and coffee powder in medium saucepan. Stir over medium heat until coffee powder dissolves. Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Cool 10 minutes.
Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch. Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating just until blended after each addition. Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth.
Pour batter into crust. Place springform pan in large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan t rack and cool. Cover; chill cake overnight.
Make glaze:
Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth. Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. Refrigerate until glaze is set, at least 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut into wedges and serve.
Servings: Serves 10 to 12.
Ingredients
For crust
1 9-ounce box chocolate wafer cookies
6 tablespoons (3/4 stick) unsalted butter, melted
For filling
1 1/2 cup whipping cream
1 teaspoon instant coffee powder
12 ounces semisweet chocolate, finely chopped
2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1 tablespoon cornstarch
1 cup sour cream
2 teaspoons vanilla extract
3 large eggs
For glaze
1/2 cup whipping cream
4 ounces semisweet chocolate, finely chopped
Preparation
Make crust:
Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil. Spray bottom of pan with vegetable oil spray. Finely grind cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Refrigerate while preparing filling.
Make filling:
Combine cream and coffee powder in medium saucepan. Stir over medium heat until coffee powder dissolves. Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Cool 10 minutes.
Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch. Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating just until blended after each addition. Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth.
Pour batter into crust. Place springform pan in large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan t rack and cool. Cover; chill cake overnight.
Make glaze:
Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth. Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. Refrigerate until glaze is set, at least 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut into wedges and serve.
Pizza recipe
Heirloom Tomato Pizza from FoodFit.com
This recipe serves: 4
Ingredients
For the pizza dough:
3/4 cup warm water
1 tablespoon low-fat milk
4 teaspoons active dry yeast
2 cups all-purpose flour
1/2 teaspoon olive oil, plus extra for baking sheet
For the topping:
2 heirloom tomatoes
2 small zucchinis
1 tablespoon olive oil
4 cloves garlic, chopped
1/2 cup goat cheese
1 cup cherry tomatoes, assorted colors, halved
salt to taste
freshly ground black pepper
10 fresh basil leaves, shredded
Cooking Instructions
For the pizza dough:
1. Mix the water, milk and yeast together in a large bowl and stir with a wooden spoon.
2. Add the flour, salt and olive oil. Mix together with a wooden spoon until the dough is too thick and sticky to stir.
3. Spread a little flour on a work surface and place the dough on top of the flour. Knead the dough by pulling the dough from the sides and folding it in the middle. Keep kneading until the dough becomes a smooth ball. If it sticks to the table or to your hands, add a little more flour.
4. Rub a clean bowl with the olive oil and put the dough in it. Cover the bowl with a towel and put it in a warm place. Let the dough rise for about 1 1/2 hours, or until doubled in volume.
5. Punch the raised dough down with your fist. Turn the dough over, form it into a ball again, cover, and let rise for another hour.
6. Heat the oven to 450°F. Roll out the dough with a rolling pin or use your hands to pat the dough into a circle about 12" to 14" across and 1/4"-thick. Place the dough on an oiled baking sheet.
For the topping:
7. Cut the larger tomatoes and zucchini into thin rounds.
8. Sprinkle the garlic and drizzle the olive oil over the rolled dough. Sprinkle the goat cheese on top, leaving the edge of the pizza free. Put the tomato and zucchini slices on top. Decorate with cherry tomato halves and season with salt and pepper.
9. Bake until nicely browned and crispy, about 15 minutes. Sprinkle with fresh basil. Cut the pizza into 8 slices.
Serving Size: 2 slices
Nutritional Information
Number of Servings: 4
Per Serving
Calories 402 Carbohydrate 55 g
Fat 20 g Fiber 5 g
Protein 16 g Saturated Fat 7 g
Sodium 309 mg
This recipe serves: 4
Ingredients
For the pizza dough:
3/4 cup warm water
1 tablespoon low-fat milk
4 teaspoons active dry yeast
2 cups all-purpose flour
1/2 teaspoon olive oil, plus extra for baking sheet
For the topping:
2 heirloom tomatoes
2 small zucchinis
1 tablespoon olive oil
4 cloves garlic, chopped
1/2 cup goat cheese
1 cup cherry tomatoes, assorted colors, halved
salt to taste
freshly ground black pepper
10 fresh basil leaves, shredded
Cooking Instructions
For the pizza dough:
1. Mix the water, milk and yeast together in a large bowl and stir with a wooden spoon.
2. Add the flour, salt and olive oil. Mix together with a wooden spoon until the dough is too thick and sticky to stir.
3. Spread a little flour on a work surface and place the dough on top of the flour. Knead the dough by pulling the dough from the sides and folding it in the middle. Keep kneading until the dough becomes a smooth ball. If it sticks to the table or to your hands, add a little more flour.
4. Rub a clean bowl with the olive oil and put the dough in it. Cover the bowl with a towel and put it in a warm place. Let the dough rise for about 1 1/2 hours, or until doubled in volume.
5. Punch the raised dough down with your fist. Turn the dough over, form it into a ball again, cover, and let rise for another hour.
6. Heat the oven to 450°F. Roll out the dough with a rolling pin or use your hands to pat the dough into a circle about 12" to 14" across and 1/4"-thick. Place the dough on an oiled baking sheet.
For the topping:
7. Cut the larger tomatoes and zucchini into thin rounds.
8. Sprinkle the garlic and drizzle the olive oil over the rolled dough. Sprinkle the goat cheese on top, leaving the edge of the pizza free. Put the tomato and zucchini slices on top. Decorate with cherry tomato halves and season with salt and pepper.
9. Bake until nicely browned and crispy, about 15 minutes. Sprinkle with fresh basil. Cut the pizza into 8 slices.
Serving Size: 2 slices
Nutritional Information
Number of Servings: 4
Per Serving
Calories 402 Carbohydrate 55 g
Fat 20 g Fiber 5 g
Protein 16 g Saturated Fat 7 g
Sodium 309 mg
Monday, November 5, 2007
Sunday, November 4, 2007
Salted Nut Roll Bars
Ingredients:
1 box yellow cake mix
1 egg
1/4 c margarine
12 oz butterscotch or peanut butter chips
1/2 c corn syrup
1 tsp vanilla
3 c mini marshmallows
1 c dry roasted peanuts
2 c rice crispies
Preheat oven to 350F and grease a 9x13" baking pan. Mix cake mix, egg, and margarine. Press mixture into bottom of pan. Bake crust for 10 min. While crust is baking, melt chips, corn syrup, and vanilla together in a small sauce pan. Place marshmallows evenly over crust and bake 3 additional minutes. Mix peanuts and rice crispies into the sauce pan mixture and spread over puffed marshmallows. Let cool before serving. Chill for easier cutting.
Source: Various websites.
1 box yellow cake mix
1 egg
1/4 c margarine
12 oz butterscotch or peanut butter chips
1/2 c corn syrup
1 tsp vanilla
3 c mini marshmallows
1 c dry roasted peanuts
2 c rice crispies
Preheat oven to 350F and grease a 9x13" baking pan. Mix cake mix, egg, and margarine. Press mixture into bottom of pan. Bake crust for 10 min. While crust is baking, melt chips, corn syrup, and vanilla together in a small sauce pan. Place marshmallows evenly over crust and bake 3 additional minutes. Mix peanuts and rice crispies into the sauce pan mixture and spread over puffed marshmallows. Let cool before serving. Chill for easier cutting.
Source: Various websites.
Sunday, October 14, 2007
Foodiness: Chicken Dip
Ingredients:
1 Block Mexican Velveeta (Mild/Hot to your taste), cubed
1 8 oz pkg Cream Cheese, cubed
1 9 oz can chunk chicken, drained
1 can Rotel tomatoes, flavor of your choice, undrained
Optional: 1 can cream of mushroom soup for creaminess and yield
Melt cheeses together. Mix in remaining ingredients and heat through.
Serve with chips or crackers.
Source: Ellen Dircks
1 Block Mexican Velveeta (Mild/Hot to your taste), cubed
1 8 oz pkg Cream Cheese, cubed
1 9 oz can chunk chicken, drained
1 can Rotel tomatoes, flavor of your choice, undrained
Optional: 1 can cream of mushroom soup for creaminess and yield
Melt cheeses together. Mix in remaining ingredients and heat through.
Serve with chips or crackers.
Source: Ellen Dircks
Tuesday, September 18, 2007
Chicken Parm!
Recipe from foodnetwork.com
Software
Either
Hardware
Software
Either
- 1-1/2 cups plain bread crumbs
- 1/2 cup grated Parmesan cheese (split in half)
- 1 Tbsp dried oregano
- 1 Tbsp dried basil
- 1/2 tsp cayenne pepper
- 2 cups of Italian bread crumbs
- 1/4 cup grated Parmesan cheese
- 4 boneless, skinless chicken breasts
- 1/2 cup flour, on a plate
- 2 eggs, beaten, in deep plate
- 3 Tbsp olive oil
- 1 regular jar of pasta sauce
- 1-1/2 cups grated Mozzarella cheese
- 1 box pasta of choice
Hardware
- 375 degree oven
- Large enough pot for pasta.
- 9x13 baking dish
- Non-stick frying pan
- Enough plates
- 2 deep plates
- Flattening devices: mallet or rolling pin
- Plastic wrap
Monday, September 10, 2007
Peanut Ramen
Ingredients:
*Peanut Sauce
2 servings.
Source: Maureen Fiegen (Her source: ?)
- 1 Package Ramen noodles (I used Oriental flavor but any would likely do)
- Peanut Sauce (recipe below)
- 1 can of precooked chicken, drained (use the small can for 1 serving, larger can for more)
- Frozen Vegetables to your liking (I used two handfuls of peas, but it was not very veggie)
*Peanut Sauce
- 1/4 c peanut butter
- 1/4 c water
- 1.5 tbsp soy sauce
- 1.5 tbsp Balsamic vinegar
- 2 tbsp brown sugar (or 1 tbsp white sugar + 1 tbsp molasses)
- Cayenne & Red pepper flakes to taste (suggested: 1 tsp cayenne)
2 servings.
Source: Maureen Fiegen (Her source: ?)
Sunday, September 2, 2007
Seafood Stew!
Seafood Mix Stew
Ingredients
32 Ounces Vegetable stock
1 Pound Frozen Seafood Mix, thawed
1 Package Stew Vegetables, frozen
1 Tbsp Olive Oil
2-3 Tbsp Fish Sauce
1 Clove Garlic, minced
½ Tsp Red Pepper Flakes
2-3 Tbsp Parsley, dried
½ Cup Sake
1.5 Tbsp Tomato paste
To taste: Salt, Pepper, Sesame Oil
Directions
In a large sauce pan, heat olive oil over medium-high heat. Add garlic, fish sauce, pepper
flakes, and tomato paste. Cook for approximately 2 minutes. Add sake and reduce by half.
Add vegetables and cover with stock. Simmer for 15 minutes. Add seafood mix in single
layer. Add remaining stock and season to taste. Cook until seafood is heated through.
This stew is mildly spicy, depending on how well you measure your red pepper flakes.
Ingredients
32 Ounces Vegetable stock
1 Pound Frozen Seafood Mix, thawed
1 Package Stew Vegetables, frozen
1 Tbsp Olive Oil
2-3 Tbsp Fish Sauce
1 Clove Garlic, minced
½ Tsp Red Pepper Flakes
2-3 Tbsp Parsley, dried
½ Cup Sake
1.5 Tbsp Tomato paste
To taste: Salt, Pepper, Sesame Oil
Directions
In a large sauce pan, heat olive oil over medium-high heat. Add garlic, fish sauce, pepper
flakes, and tomato paste. Cook for approximately 2 minutes. Add sake and reduce by half.
Add vegetables and cover with stock. Simmer for 15 minutes. Add seafood mix in single
layer. Add remaining stock and season to taste. Cook until seafood is heated through.
This stew is mildly spicy, depending on how well you measure your red pepper flakes.
Tuesday, August 7, 2007
Breakfast knitting
In order of ease and awesomeness:
- Bacon x2
- Sausage body/neck pillow (long piece sewn into a tube and cinched ends)
- Sunny-side up egg with yolk pillow (yellow semi-circle sewn to the white and stuffed)
- Toast with sparkly jam
- Pancake with sparkly syrup and pat of butter
Sunday, July 22, 2007
More herbs
Yesterday I harvested two more bunches of calendula, some of the stevia, and some of the curry plant. I deemed the original calendula dry enough to put away, as well as the thyme, sage, and sweet marjoram that were hanging. The marjoram smelled so much different after it was dried. Almost a tart scent.
One thing I know about curry plant is that you can't stomach it, kind of like large hunks of lemon grass. Despite the fact that it smells like curry, its supposed to add a sage-like flavor to things. The one thing I saw it officially used for was being stuffed under the skin of a whole chicken and then removed before serving, supposedly by British folk. I noticed when I harvested it that the curry smell became more lemony, so I wonder if it does have a hint of lemon in the flavor.
One thing I know about curry plant is that you can't stomach it, kind of like large hunks of lemon grass. Despite the fact that it smells like curry, its supposed to add a sage-like flavor to things. The one thing I saw it officially used for was being stuffed under the skin of a whole chicken and then removed before serving, supposedly by British folk. I noticed when I harvested it that the curry smell became more lemony, so I wonder if it does have a hint of lemon in the flavor.
Monday, July 16, 2007
warning: blood/wound description
So today my mom asked me to feed my iguana, Rex. We give him either greens from outside or a pre-made frozen salad that we keep in the downstairs freezer next to his cage. I went down to get a container of the salad. I forgot that I had left one of the used pie dishes we feed him in on top of the fridge. This was directly over where the door shuts. As I opened it, it started to fall. I heard it start to fall and grabbed for it. Normally this would have been fine but it hit somehow on the door in mid air, shattering it into huge, razor sharp pieces. Then it hit the floor and shattered into a bajillion more pieces. At this point, I already knew my hand had been cut.
Mom yelled down "Are you ok?" to which I replied "I'm bleeding." As she was coming down with paper towels, I tried to get to the bathroom because it was really bleeding badly and ended up stepping on small shard, which started my foot bleeding. She cleaned up my foot and threw a quick bandage on and then I held some paper towels on my thumb as she tried to get the glass and blood cleaned up before the cats got into everything. After a while we had to pull the paper towels off and put on a telfa pad and then I had to hold my thumb up high for the rest of the day. Then I had to shower with a bag on my hand.
As it turns out, the glass sliced a large portion of my finger pad off of my righ thumb. It will likely take a long time to heal.
Note: If you have to take damage to your hand, try to avoid the thumb. It is high in nerve endings, has its own extra strong pulse (aka more blood flow), and the muscles/tendons that control it extend down into your arm making it quite difficult to keep immobile.
Mom yelled down "Are you ok?" to which I replied "I'm bleeding." As she was coming down with paper towels, I tried to get to the bathroom because it was really bleeding badly and ended up stepping on small shard, which started my foot bleeding. She cleaned up my foot and threw a quick bandage on and then I held some paper towels on my thumb as she tried to get the glass and blood cleaned up before the cats got into everything. After a while we had to pull the paper towels off and put on a telfa pad and then I had to hold my thumb up high for the rest of the day. Then I had to shower with a bag on my hand.
As it turns out, the glass sliced a large portion of my finger pad off of my righ thumb. It will likely take a long time to heal.
Note: If you have to take damage to your hand, try to avoid the thumb. It is high in nerve endings, has its own extra strong pulse (aka more blood flow), and the muscles/tendons that control it extend down into your arm making it quite difficult to keep immobile.
Herb Harvest
They are not really in an enclosed shed but they are out of direct sunlight. I may move them in once they are fairly well starting to dry/rain is on the way. We just got rain last night and its already pretty dry out there again.
So far I have discovered that thyme is really hard to harvest and parsley shouldn't be allowed to get leggy.
My hands reek of oregano.
Wednesday, July 11, 2007
Foodiness
This is an awesome pizza I made for lunch about a week or two ago. I started with a left over piece of Kangaroo brand greek pita/flatbread, topped it with a bit of olive oil (so the pizza sauce would not make it soggy) and then some Contina's Pizza Squeeze. After that I added a small can of sliced black olives and some diced yellow tomatoes. After that I sprinkeled on some powdered parmesan cheese, some shredded mozzarella, and some shredded Colby Jack.
I baked it with the oven set to convect (just to make sure the mound of toppings got evenly heated) at 425 degrees F.
It came out nice and crispy, despite my mass of wet toppings.
Friday, July 6, 2007
The song list!
Definite songs:
- Incubus - Dig
- Incubus - Stellar
- Smashing Pumpkins - Stand Inside Your Love
- Muse - Starlight
- Muse - Invincible
- Muse - Endlessly
- REO Speedwagon - Keep on Loving You (or cover)
- Foo Fighters - Everlong
- Finger 11 - One Thing
- Counting Crows - Accidentally in Love
- Brown Eyed Girl (version tbd)
- Golden Earring - Radar Love
- Paul McCartney - Maybe I'm Amazed (studio version)
- Coheed & Cambria - Wake Up
- Death Cab for Cutie - Soul Meets Body
- Lifehouse - You and Me
- No Doubt - Running
- 311/The Cure - Love Song
- The Beatles - Real Love
- The Fray - She Is
- The Fray - Look After You
- Steppenwolf - Magic Carpet Ride*
- Styx - Lady
- Muse - Can't Take My Eyes Off of You
- Saves the Day - Nightingale
- Panic at the Disco - When the Day Met the Night
- Hoobastank - The Reason
- Muse - Hysteria
- Muse - Falling Away with You
- Ten Foot Pole - Love Song (Tesla cover)
- Incubus - Love Hurts
- Kill Hannah - Lips Like Morphine
- Kylie Minoge - Can't Get You Out of my Head
- Lifehouse - Hanging by a Moment
- Smashing Pumpkins - Tonight, Tonight
- The Used - Blue and Yellow
- The Used - I Caught Fire (In Your Eyes)
- 311 - Amber
- Ramones - She's the One
- Guster - Satellite
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