1 8oz block cream cheese, softened
shopping list
1/2 c sugar
3/4 c brown sugar
1 t vanilla shopping list
1/2 bag Heathbar Bits (or Skor)
apple wedges (granny smith, or roma)
Cream together cream chesse, sugars, and vanilla
Stir heathbar bits in with spoon
Serve with granny smith or roma apple wedges
(Cut apples into pineapple juice to keep from turning brown)
WARNING: THIS IS ADDICTIVE AND WILL WRECK YOUR DIET
Sunday, March 13, 2011
Pasta Carbonara - A skinny version of the Cheesecake Factory's iteration
1 lb. spaghetti
3 extra-large eggs
1/4 cup chopped flat leaf parsley
1/4 tsp hot red pepper flakes (We used 3/4 tsp and still sprinkled more on our plates)
1/4 tsp salt
2 Tbsp. olive oil
4 oz diced pancetta or thick-cut bacon (we used turkey bacon)
1 Tbsp minced garlic
1/2 tsp ground black pepper
1/3 cup frozen peas, thawed (I used about 1/2 cup)
1/2 freshly grated parmesan cheese
1. In a large pot, cook spaghetti according to package directions, about 8 to 11 minutes. Drain noodles reserving 1 cup pasta water.
2. Meanwhile, whisk together eggs, parsley, pepper flakes, and salt
3. Add oil to a large deep skilet and cook bacon over medium heat, stirring frequently, about 6 minutes or until lightly browned. Add garlic and black pepper and cook 1 minute more, then reduce heat to medium low.
4. Add pasta, egg mixture, and peas, plus half of the pasta water, to skillet with pancetta. Stir and cook 1 to 2 minutes, adding more pasta water if necessary, until sauce has a creamy consistency. Mix in grated cheese. Serve immediately.
3 extra-large eggs
1/4 cup chopped flat leaf parsley
1/4 tsp hot red pepper flakes (We used 3/4 tsp and still sprinkled more on our plates)
1/4 tsp salt
2 Tbsp. olive oil
4 oz diced pancetta or thick-cut bacon (we used turkey bacon)
1 Tbsp minced garlic
1/2 tsp ground black pepper
1/3 cup frozen peas, thawed (I used about 1/2 cup)
1/2 freshly grated parmesan cheese
1. In a large pot, cook spaghetti according to package directions, about 8 to 11 minutes. Drain noodles reserving 1 cup pasta water.
2. Meanwhile, whisk together eggs, parsley, pepper flakes, and salt
3. Add oil to a large deep skilet and cook bacon over medium heat, stirring frequently, about 6 minutes or until lightly browned. Add garlic and black pepper and cook 1 minute more, then reduce heat to medium low.
4. Add pasta, egg mixture, and peas, plus half of the pasta water, to skillet with pancetta. Stir and cook 1 to 2 minutes, adding more pasta water if necessary, until sauce has a creamy consistency. Mix in grated cheese. Serve immediately.
Aloha Chicken with Pineapple Dip
1 20 oz can chunk pineapple, pureed or 3 8 oz cans crushed pineapple (I used an immersion blender to puree them) DO NOT DRAIN
4 1/2 tsp honey
3 Tbsp. soy sauce (I used about double this because I like the taste of soy sauce with pineapple)
1 to 1 1/2 lb boneless, skinless chicken breasts, cubed
1. Whisk pineapple puree with it's juice and honey and soy sauce in a bowl until combined.
2. Season chicken cubes with salt and pepper and place in a plastic bag covered with 2/3 of the pineapple mixture from step one.
3. Refrigerate for at least one hour.
4. Place chicken on baking pan lined with foil and broil on the middle rack for 6 to 8 minutes per side or until cooked through.
5. While chicken is broiling, put the remaining pineapple mixture in a saucepan and cook over medium heat for 1 minute or until thickened. (I added some corn starch to help it thicken into a more glazy sauce)
Serve chicken with sauce on the side to be used for dipping. Serve with coconut rice and fresh raw vegetables like red peppers, green bell peppers, or broccoli.
4 1/2 tsp honey
3 Tbsp. soy sauce (I used about double this because I like the taste of soy sauce with pineapple)
1 to 1 1/2 lb boneless, skinless chicken breasts, cubed
1. Whisk pineapple puree with it's juice and honey and soy sauce in a bowl until combined.
2. Season chicken cubes with salt and pepper and place in a plastic bag covered with 2/3 of the pineapple mixture from step one.
3. Refrigerate for at least one hour.
4. Place chicken on baking pan lined with foil and broil on the middle rack for 6 to 8 minutes per side or until cooked through.
5. While chicken is broiling, put the remaining pineapple mixture in a saucepan and cook over medium heat for 1 minute or until thickened. (I added some corn starch to help it thicken into a more glazy sauce)
Serve chicken with sauce on the side to be used for dipping. Serve with coconut rice and fresh raw vegetables like red peppers, green bell peppers, or broccoli.
Tuesday, March 1, 2011
Nutty Chicken Stir-Fry Recipe
5 Servings Prep: 20 min. Cook: 15 min.
1 pound boneless skinless chicken breasts, chopped
1 tablespoon canola oil
1 package (16 ounces) frozen stir-fry vegetable blend (or carrots, pea pods, onions, peppers chopped)
6 garlic cloves, minced
2 tablespoons brown sugar
4 teaspoons cornstarch
3/4 teaspoon ground ginger
1/2 cup chicken broth
1/3 cup reduced-sodium soy sauce
1/4 cup peanut butter
5 to 6 drops hot pepper sauce
3 cups shredded cabbage or coleslaw
3/4 cup salted peanuts, chopped
Hot cooked rice
Directions
In a large skillet or wok, stir-fry chicken in oil for 2 minutes. Add vegetables; cook 4 minutes longer. Add garlic; stir-fry until chicken is no longer pink and vegetables are crisp-tender.
In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp-tender. Sprinkle with peanuts. Serve with rice. Yield: 5 servings.
1 pound boneless skinless chicken breasts, chopped
1 tablespoon canola oil
1 package (16 ounces) frozen stir-fry vegetable blend (or carrots, pea pods, onions, peppers chopped)
6 garlic cloves, minced
2 tablespoons brown sugar
4 teaspoons cornstarch
3/4 teaspoon ground ginger
1/2 cup chicken broth
1/3 cup reduced-sodium soy sauce
1/4 cup peanut butter
5 to 6 drops hot pepper sauce
3 cups shredded cabbage or coleslaw
3/4 cup salted peanuts, chopped
Hot cooked rice
Directions
In a large skillet or wok, stir-fry chicken in oil for 2 minutes. Add vegetables; cook 4 minutes longer. Add garlic; stir-fry until chicken is no longer pink and vegetables are crisp-tender.
In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp-tender. Sprinkle with peanuts. Serve with rice. Yield: 5 servings.
Tuesday, February 15, 2011
Tomato Basil Soup
28 oz can crushed tomatoes
4 cups of tomato juice
1 cup heavy whipping cream
2 tbsp butter
20 leaves of fresh basil
Lightly puree the crushed tomatoes with the fresh basil. Pour into sauce pan with tomato juice and heat on medium then simmer for 30 minutes. When done simmering add cream and butter and stir till melted and heated through. Enjoy with sliced French bread.
4 cups of tomato juice
1 cup heavy whipping cream
2 tbsp butter
20 leaves of fresh basil
Lightly puree the crushed tomatoes with the fresh basil. Pour into sauce pan with tomato juice and heat on medium then simmer for 30 minutes. When done simmering add cream and butter and stir till melted and heated through. Enjoy with sliced French bread.
Sweet and Sour Chicken (or pork)
Batter
1/3 cup pineapple juice (drained from canned pineapple) or water
1/8 tsp garlic powder
1/4 tsp baking powder
1 cup cornstarch
2 eggs
Mix all the above and set aside. Cut 2 pounds of chicken or pork into bite sized pieces. Soak in batter for at least one hour (refrigerated), then fry in hot oil and set aside.
Vegetables/Fruit
1 onion cut in chunks
1 green pepper cut in chunks
1 20 oz. can pineapple chunks (drained, juice saved for batter/sauce)
Sauce
1/2 cup ketchup
1 cup water
1-1/4 cup sugar
Heat to boil.
3-1/2 Tbsp cornstarch
3/4 cup pineapple juice or water
Mix together and add to boiling mixture. Cook until clear and thickened.
Add 2 tsp. vinegar.
Add vegetables, pineapple and meat and heat through. Serve over rice!
Wednesday, February 9, 2011
Parmesan Chicken
Ingredients
4 (4 ounce) boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 egg
1 tablespoon butter or margarine
1 tablespoon vegetable oil
Directions
Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. Instead of frying, I bake it in the oven. Melting the butter and adding it to the breadcrumbs BEFORE you bread the chicken helps make the coating crispy in the oven. I spray them with Pam before putting them in the oven because it get's a lovely crispy crust on the outside. Bake for 30 minutes or so, at 375.
Da-Lish!
4 (4 ounce) boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 egg
1 tablespoon butter or margarine
1 tablespoon vegetable oil
Directions
Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. Instead of frying, I bake it in the oven. Melting the butter and adding it to the breadcrumbs BEFORE you bread the chicken helps make the coating crispy in the oven. I spray them with Pam before putting them in the oven because it get's a lovely crispy crust on the outside. Bake for 30 minutes or so, at 375.
Da-Lish!
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