Monday, June 30, 2008
Looking For Recipes!!
I am looking for recipes where one doesn't have to use the oven. With this summer heat and cost of running the AC we need some new ideas. Julie, you might have a few. I will also research some on line and post when found. Thanks!
Barefoot Contessa Turkey Lasagna
Turkey Lasagna
2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed (Costco has this)
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced (I just use reg mozzarella)
Preheat the oven to 400 degrees F. Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed (Costco has this)
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced (I just use reg mozzarella)
Preheat the oven to 400 degrees F. Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
Sunday, June 29, 2008
Magnolia's Vanilla Buttercream Frosting
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
*Note: If you are icing a 3-layer cake, use the following recipe proportions: 1 1/2 cups (3 sticks) unsalted butter 8 to 10 cups confectioners’ sugar 3/4 cup milk 1 tablespoon vanilla extract
Magnolia's Vanilla Cupcakes
I made these for Vinnie's Birthday. I loved the cupcakes but thought the frosting recipe I used was a bit, okay, way to sweet. You don't need as much as I put on the cupcakes. I thought the cupcakes were wonderful plain!!! I doubled the vanilla and recommend you do the same.
Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)
CUPCAKES:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
ICING:
Vanilla Buttercream (recipe also listed in blog) or Chocolate Buttercream
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
ICING:
Vanilla Buttercream (recipe also listed in blog) or Chocolate Buttercream
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.
Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.
Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.
Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.
Thursday, June 26, 2008
My New Favorite Enchiladas
I have been finding a lot of good recipes lately from my BYU cookbook back when Scott and I were first married. This is just one of the few!
1 T. butter
½ medium yellow onion, diced
½ green pepper, diced (optional)
1 boneless, skinless chicken breast
1-2 tsp garlic
1 can refried beans
1 can diced green chilies
½ c. of your favorite salsa
¼ c. sliced green onions
1 c. frozen corn
A handful of black olives, sliced
Chili powder, cayenne pepper, red pepper (more or less depending on how hot you like)
1 can of green enchilada sauce
½ shredded cheddar cheese
Tortillas
Saute onion, green pepper, chicken, and garlic in butter. Preheat oven to 375 degrees. Prepare a large baking pan by spooning some canned green enchilada sauce onto the bottom so the tortillas won’t stick. Warm up as many flour tortillas as you’ll need to fill the pan in the microwave (I skip this step). Mix everything but sauce and cheese for filling. Spoon into the center of a tortilla, roll up, and place in the pan. Cover with remaining sauce. Sprinkle the cheese on top of the enchiladas, cover with foil, and bake for 15-20 minutes until the cheese is melted. Remove foil and bake until the cheese is just browning. Pull out of the oven and sprinkle more sliced green onions on top for garnish. Serve with sour cream.
1 T. butter
½ medium yellow onion, diced
½ green pepper, diced (optional)
1 boneless, skinless chicken breast
1-2 tsp garlic
1 can refried beans
1 can diced green chilies
½ c. of your favorite salsa
¼ c. sliced green onions
1 c. frozen corn
A handful of black olives, sliced
Chili powder, cayenne pepper, red pepper (more or less depending on how hot you like)
1 can of green enchilada sauce
½ shredded cheddar cheese
Tortillas
Saute onion, green pepper, chicken, and garlic in butter. Preheat oven to 375 degrees. Prepare a large baking pan by spooning some canned green enchilada sauce onto the bottom so the tortillas won’t stick. Warm up as many flour tortillas as you’ll need to fill the pan in the microwave (I skip this step). Mix everything but sauce and cheese for filling. Spoon into the center of a tortilla, roll up, and place in the pan. Cover with remaining sauce. Sprinkle the cheese on top of the enchiladas, cover with foil, and bake for 15-20 minutes until the cheese is melted. Remove foil and bake until the cheese is just browning. Pull out of the oven and sprinkle more sliced green onions on top for garnish. Serve with sour cream.
Saturday, June 21, 2008
The Baker's Nook
I was in need of ideas for Birthday cupcakes for Vinnie and came across http://www.shopbakersnook.com/. I found some "Wall-E" themed items as well as matching sanding sugar and sprinkles I will use to make my cupcakes on the big day. The Baker's Nook is located in Michigan and they do wedding cakes and sell cake and candy making supplies. I found their website a few days ago, placed an order and have already received my package! I just thought I'd share because they have a lot of useful baking items such as interesting cake pans (check out their Ice Cream Cone cake pan!), cake kits, all sorts of cupcake wrappers/toppers/sprinkles, books on cake decorating, cookie cutters and even sell candies. If you ever need anything for your next Birthday or Holiday baking experience, check this site for ideas! The prices are reasonable and shipping wasn't too bad (abt $6.50 for 3-4 day delivery). Let me know what you find!
Sunday, June 1, 2008
Bruschetta-Style Pasta
This is a nice light meal- serve it with a french baguette and green salad. It would be yummy with fresh tomatoes from the garden (Becky and Kim). This is another one of Vance's favorites!!!
1 pkg thin spaghetti*
2 Tbls olive oil
2 Tbls minced garlic
3 cups fresh tomatoes, diced
2 Tbls balsamic vinegar (I double/triple this so it thoroughly coats pasta)
To taste: oregano and basil (fresh or dried), shredded Parmesan cheese, cracked pepper, salt
Cook pasta according to pkg directions. Heat a large saute pan over medium high with olive oil. Saute garlic until golden. Add tomatoes, balsamic vinegar and herbs. Heat until warmed (abt 2 minutes- don't overcook or it will give you soggy tomatoes). Combine pasta and tomato mixture and heat until warm (apprx 2-3 minutes). Place one serving on a plate and top with shredded Parmesan cheese.
Makes 4 servings.
*KITCHEN TIP: I love using whole grain pasta but Shane hates it so I mix half whole grain pasta with half of the regular white stuff. Tastes the same and Shane doesn't even notice!
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