Here is another YUMMY recipe from "Taste of Home's Quick Cooking" magazine. And it's super easy! I think it'd be perfect for your Memorial Day get-together!
Ingredients
1 package (18-1/4 ounces) yellow cake mix
2 eggs
1/3 cup canola oil
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 teaspoon lemon extract
DirectionsIn a large bowl, combine the cake mix, one egg and oil until crumbly. Set aside 1 cup for topping. Press the remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes or until golden brown.
In a small bowl, beat cream cheese until fluffy. Beat in the sugar, extract and remaining egg until smooth. Spread over crust. Sprinkle with reserved crumb mixture.
Bake for 25-30 minutes longer or until golden brown. Cool on a wire rack. Refrigerate leftovers. Yield: 2-1/2 dozen.
Wednesday, May 25, 2011
san francisco pork chops
I'm not sure what I was expecting these to taste like, but it surpassed whatever my expectations were! It didn't even taste like pork chops. They were so juicy and moist! Yummy! Thanks kellybewell.com
San Francisco Pork Chops
(Mel’s Kitchen Café)
Serves 4
2 tablespoons extra-virgin olive oil
4 pork chops, about 1-inch thick
Salt and pepper for seasoning
2 cloves garlic, finely minced
1/4 cup reduced-sodium soy sauce
1/4 cup low-sodium chicken broth
2 tablespoons packed light brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water
Directions
- In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden.
- Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.
- Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point.
- In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you want a super thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.
-Serve over rice.
San Francisco Pork Chops
(Mel’s Kitchen Café)
Serves 4
2 tablespoons extra-virgin olive oil
4 pork chops, about 1-inch thick
Salt and pepper for seasoning
2 cloves garlic, finely minced
1/4 cup reduced-sodium soy sauce
1/4 cup low-sodium chicken broth
2 tablespoons packed light brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water
Directions
- In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden.
- Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.
- Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point.
- In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you want a super thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.
-Serve over rice.
pulled pork sandwiches
This recipe comes highly recommended from a friend. We were anxious to try it and we were NOT disappointed! Then I tried Everyday Food's Pulled Pork version here (minus the slaw) and WAS disappointed. I shouldn't have strayed. This is the recipe I'll be sticking with in the future. Sorry I doubted you Kelly!
1 pork roast (I used one that was 2-3 lbs.)
Spice Rub
1/2 tablespoon ground black pepper
1 teaspoon cayenne pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dark brown sugar
1/2 tablespoon dried oregano
2 tablespoons paprika
1 tablespoon table salt
1/2 tablespoon granulated sugar
Favorite BBQ Sauce
Water
Directions
- Rinse and pat dry your roast
- Rub the spices all over it. Really get in there. Love the roast (seriously, it makes a difference)
- Toss the roast in your crock pot, along with about 1 cup of water.
- Cook it however you want — 4-6 hours on high, or 8-10 on low.
- When it’s done, pull the pork out onto a cutting board and let rest 10 minutes, then shred it, using 2 forks.
- Empty juices from the crock pot into a container, and return the shredded pork to the crock pot, turned on “warm” or “low”.
- Gently re-introduce a little of the juice you set aside in the container. Start with 1/4 cup, mix it in, and if it looks dry, add a wee bit more.
- Mix in about half the amount of BBQ sauce you want to use. TWTCC recommends 2 cups total, but I never measure.
- Leave the meat on warm with the juices and BBQ mixture for about an hour.
- Serve up on buns with extra BBQ sauce if so desired.
1 pork roast (I used one that was 2-3 lbs.)
Spice Rub
1/2 tablespoon ground black pepper
1 teaspoon cayenne pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dark brown sugar
1/2 tablespoon dried oregano
2 tablespoons paprika
1 tablespoon table salt
1/2 tablespoon granulated sugar
Favorite BBQ Sauce
Water
Directions
- Rinse and pat dry your roast
- Rub the spices all over it. Really get in there. Love the roast (seriously, it makes a difference)
- Toss the roast in your crock pot, along with about 1 cup of water.
- Cook it however you want — 4-6 hours on high, or 8-10 on low.
- When it’s done, pull the pork out onto a cutting board and let rest 10 minutes, then shred it, using 2 forks.
- Empty juices from the crock pot into a container, and return the shredded pork to the crock pot, turned on “warm” or “low”.
- Gently re-introduce a little of the juice you set aside in the container. Start with 1/4 cup, mix it in, and if it looks dry, add a wee bit more.
- Mix in about half the amount of BBQ sauce you want to use. TWTCC recommends 2 cups total, but I never measure.
- Leave the meat on warm with the juices and BBQ mixture for about an hour.
- Serve up on buns with extra BBQ sauce if so desired.
stir-fried sesame asparagus & chicken
This is my new favorite recipe! How can it not be? It has all things i love- stir fry, sesame seeds, asparagus and chicken! I tweaked this recipe to make my new favorite! It's from my favorite iPhone app site Epicurious.
3 T. soy sauce
3 t. sugar
3 T. oriental toasted sesame oil, divided
2 pounds asparagus, ends trimmed, cut on diagonal into 2-inch-long pieces
2 large garlic cloves, chopped (or 1/2 t. garlic powder)
1 lb chicken breast, sliced or diced
2 T. sesame seeds
Stir soy sauce and sugar in small bowl until sugar dissolves. Heat 2 T. oil in heavy large skillet. Add asparagus and stir-fry until crisp-tender, about 4 minutes. Add garlic and stir 15 seconds. Remove asparagus from skillet and keep warm in a bowl. Add remaining 1 T. sesame oil (if needed) and saute chicken for 2-3 minutes, per side. Add in asparagus. Then stir in soy mixture and toss until coated, about 1 minute longer. Season with salt and pepper. Transfer to bowl; sprinkle with sesame seeds and serve.
3 T. soy sauce
3 t. sugar
3 T. oriental toasted sesame oil, divided
2 pounds asparagus, ends trimmed, cut on diagonal into 2-inch-long pieces
2 large garlic cloves, chopped (or 1/2 t. garlic powder)
1 lb chicken breast, sliced or diced
2 T. sesame seeds
Stir soy sauce and sugar in small bowl until sugar dissolves. Heat 2 T. oil in heavy large skillet. Add asparagus and stir-fry until crisp-tender, about 4 minutes. Add garlic and stir 15 seconds. Remove asparagus from skillet and keep warm in a bowl. Add remaining 1 T. sesame oil (if needed) and saute chicken for 2-3 minutes, per side. Add in asparagus. Then stir in soy mixture and toss until coated, about 1 minute longer. Season with salt and pepper. Transfer to bowl; sprinkle with sesame seeds and serve.
Monday, May 9, 2011
creamy white chicken chili
This recipe is tasty, and very simple. We will be making this again. This recipe's original home is from here. I tweaked it only a little.
Creamy White Chicken Chili
Serves 4
1 lb boneless skinless chicken breast, cubed
1 medium onion, small diced
1 T vegetable oil
2 cans cannellini beans, with juice
14.5 ounces chicken broth
2 4-ounce cans chopped green chilies- I only used 1 can because we like things PRETTY mild at our house
1 tsp salt
1 tsp cumin
1 tsp oregano
1/4 tsp cayenne
2 garlic cloves, minced
1/2 cup half & half
8 ounce reduced fat sour cream
Directions:
- Heat the oil in a large pot over medium high heat.
- Add the chicken and chopped onion and saute for about six minutes, or until the chicken is seared and the onion is translucent.
- Add the garlic and cook for another three minutes.
- Add the beans, spices, chicken broth and green chilies and bring to a boil. Reduce heat and simmer for thirty minutes.
- Turn off the heat and add the sour cream and half & half. Serve with cheddar cheese and additional sour cream to top.
When we tasted it we were both very surprised at the flavors. I don't know. Just looking at it being all creamy you expect one thing and then get a little zing and some other flavors. It was a NICE surprise.
Creamy White Chicken Chili
Serves 4
1 lb boneless skinless chicken breast, cubed
1 medium onion, small diced
1 T vegetable oil
2 cans cannellini beans, with juice
14.5 ounces chicken broth
1 tsp salt
1 tsp cumin
1 tsp oregano
1/4 tsp cayenne
2 garlic cloves, minced
1/2 cup half & half
8 ounce reduced fat sour cream
Directions:
- Heat the oil in a large pot over medium high heat.
- Add the chicken and chopped onion and saute for about six minutes, or until the chicken is seared and the onion is translucent.
- Add the garlic and cook for another three minutes.
- Add the beans, spices, chicken broth and green chilies and bring to a boil. Reduce heat and simmer for thirty minutes.
- Turn off the heat and add the sour cream and half & half. Serve with cheddar cheese and additional sour cream to top.
When we tasted it we were both very surprised at the flavors. I don't know. Just looking at it being all creamy you expect one thing and then get a little zing and some other flavors. It was a NICE surprise.
My quest for Fried Rice
I really enjoy Chinese food, but feel guilty ordering out as often as I'd like to. So, I've been on a quest for a great Fried Rice recipe, and I've finally found the PERFECT one for ME!
Fried Rice
My new FAVORITE Fried Rice Recipe, which I've adapted from Our Best Bites, who adapted their's from DisneyWorld’s Ohana Restaurant (at the Polynesian Resort)
2 c. white rice + 4 c. water (OR 4 c. cold, leftover rice, which is actually better)
This makes WAY too much rice for us, so I use 1 c. rice + 2 c. water, and yes- it really helps to have the rice COLD, so make it that morning, and chill it, or a day ahead or whatever...
3 Tbsp. butter
1/4 c. minced red onion
2 Tbsp. chopped green onions
1/2 Tbsp. minced garlic
1/4 c. chopped carrots
1/2 c. chopped mushrooms
8 oz. (1/2 bag) of coleslaw mixI didn't have any and I couldn't run out to get any; it was great without it, may think to add it in the future
3-4 generous Tbsp. soy sauce
SEASONING:
1 Tbsp. dried onion
1 Tbsp. Kosher salt
1 tsp. garlic powder
1 ½ tsp. black pepper
½ tsp. celery salt
1 ½ tsp. sugar
I'm pretty positive the reason I love THIS fried rice recipe over so many others I've tried is because of the AWESOME SEASONING flavors! Really. I think that's what those other recipes lack. I love this flavor and yeah, it is a little weird that it has a slight Polynesian tang to it, but I LOVE IT! Hallelujah! I finally found a Fried Rice recipe I LOVE. I can rest from my quest and just be happy to have this on hand whenever I want some Chinese. :)
Boil water and add rice. Reduce heat to low, cover, and cook for 20 minutes. This step can be done even up to 2-3 days in advance (and for some reason, fried rice tastes better when the rice is cold).
Heat butter over medium heat and saute onions, carrots,and cabbage until carrots are tender. Add cooked rice, soy sauce, and seasoning to taste (you won’t even come close to using all of it; save the rest for future fried rice or use as you would seasoning salt.) I used about 2 T. of the seasoning.
OPTIONAL ADD-INS:
–Peas, snap peas, or pea pods
–Ham
–Shrimp
–Leftover Roasted Chicken
To make this a complete meal, I made-
Teriyaki Chicken & Chicken Spring Rolls
Teriyaki Chicken
1 lb. chicken breast, sliced
teriyaki marinade
I didn't have a lot of time, so for this round of Teriyaki Chicken, I took the easy way out. After I sliced up my chicken breast, I poured some teriyaki marinade (from the store) over the chicken, tossed it around, and put it in the fridge to marinate for about an hour (it says it only needs a half hour, but I had some time). Then I got out my grill pan, and grilled it up (2-3 minutes per side). It turned out alright. Now I'm on the hunt for great Teriyaki Chicken recipe. I might try this one, or this one.
I bought a box of our favorite Chicken Spring Rolls and baked them. Easy. Cheated, but sometimes it's necessary and so delicious!
And that's it! Our favorite, new Chinese, go-to recipe! Woowhoo!
Fried Rice
My new FAVORITE Fried Rice Recipe, which I've adapted from Our Best Bites, who adapted their's from DisneyWorld’s Ohana Restaurant (at the Polynesian Resort)
This makes WAY too much rice for us, so I use 1 c. rice + 2 c. water, and yes- it really helps to have the rice COLD, so make it that morning, and chill it, or a day ahead or whatever...
3 Tbsp. butter
1/4 c. minced red onion
2 Tbsp. chopped green onions
1/2 Tbsp. minced garlic
1/4 c. chopped carrots
1/2 c. chopped mushrooms
3-
SEASONING:
1 Tbsp. dried onion
1 Tbsp. Kosher salt
1 tsp. garlic powder
1 ½ tsp. black pepper
½ tsp. celery salt
1 ½ tsp. sugar
I'm pretty positive the reason I love THIS fried rice recipe over so many others I've tried is because of the AWESOME SEASONING flavors! Really. I think that's what those other recipes lack. I love this flavor and yeah, it is a little weird that it has a slight Polynesian tang to it, but I LOVE IT! Hallelujah! I finally found a Fried Rice recipe I LOVE. I can rest from my quest and just be happy to have this on hand whenever I want some Chinese. :)
Boil water and add rice. Reduce heat to low, cover, and cook for 20 minutes. This step can be done even up to 2-3 days in advance (and for some reason, fried rice tastes better when the rice is cold).
Heat butter over medium heat and saute onions, carrots,
OPTIONAL ADD-INS:
–Peas, snap peas, or pea pods
–Ham
–Shrimp
–Leftover Roasted Chicken
To make this a complete meal, I made-
Teriyaki Chicken & Chicken Spring Rolls
Teriyaki Chicken
1 lb. chicken breast, sliced
teriyaki marinade
I didn't have a lot of time, so for this round of Teriyaki Chicken, I took the easy way out. After I sliced up my chicken breast, I poured some teriyaki marinade (from the store) over the chicken, tossed it around, and put it in the fridge to marinate for about an hour (it says it only needs a half hour, but I had some time). Then I got out my grill pan, and grilled it up (2-3 minutes per side). It turned out alright. Now I'm on the hunt for great Teriyaki Chicken recipe. I might try this one, or this one.
I bought a box of our favorite Chicken Spring Rolls and baked them. Easy. Cheated, but sometimes it's necessary and so delicious!
And that's it! Our favorite, new Chinese, go-to recipe! Woowhoo!
Monday, April 11, 2011
toothless in our midst
She did it! She lost her first tooth! It hung by a thread all weekend, but today was the day. She wiggled it to and fro, pushed it forward and backward. All Daddy had to do was pull it ever so slightly and it popped right out.
"It didn't even hurt!" (Or bleed much!)
Don't worry. The precious gem has been safely placed in an envelope to be left for the tooth fairy this very evening. I wonder how much a first tooth runs the tooth fairy these days? :)
"It didn't even hurt!" (Or bleed much!)
Subscribe to:
Posts (Atom)
