Quick, easy weeknight dinner found in Cooking Light
Ingredients:
1 Tbsp canola oil
1 lb chicken breast tenders, cut into bite size pieces
1 cup chopped onion
1 medium thinly sliced red bell pepper
1 1/2 tsps bottled minced garlic
1/4 cup whipping cream
1 Tbsp paprika
1 Tbsp tomato paste
1 tsp caraway seeds
1/2 tsp salt
1/4 tsp black pepper
1 (14.5 oz) can diced tomatoes, undrained
2 cups cooked rice
Heat canola oil in a large nonstick skillet over medium heat
Add chicken; cook until no longer pink, stirring occasionally
Remove from pan & keep warm
Add onion, bell pepper, & garlic to pan; sauté 4 minutes or until tender
Return chicken to pan
Stir in cream and remaining ingredients; cover & simmer 5 minutes or until sauce is slightly thick
Serve over rice
Thursday, May 21, 2009
Tuesday, May 12, 2009
Lemon Cake
Another Cooking Light cake recipe. Very lemony - makes the perfect cake to serve with coffee.
Ingredients:
Cake-
Cooking spray
2 Tbsps all-purpose flour
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup nonfat buttermilk
2 Tbsps finely grated lemon rind
2 Tbsps fresh lemon juice
Icing-
3 cups powdered sugar
1/4 cup unsalted butter, melted
1 Tbsp lemon rind
1/4 cup fresh lemon juice
Lemon rind strips (optional)
Preheat oven to 350°
To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside.
Lightly spoon 2 cups flour into dry measuring cups, and level with a knife
Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk
Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes)
Add eggs, one at a time, beating well after each addition
Add flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture
Beat in 2 Tbsps lemon rind and 2 Tbsps lemon juice
Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles
Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean
Cool in pans 10 minutes on a wire rack; remove from pans
Cool completely on wire rack; remove wax paper from cake layers
To prepare icing, combine powdered sugar and the remaining ingredients (except lemon rind strips) in a large bowl; stir with a whisk until smooth
Place 1 cake layer on a plate; spread half of icing on top of cake
Top with remaining cake layer; spread remaining half of icing over top of cake
Garnish with lemon rind strips, if desired
Store cake loosely covered in the refrigerator
Ingredients:
Cake-
Cooking spray
2 Tbsps all-purpose flour
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup nonfat buttermilk
2 Tbsps finely grated lemon rind
2 Tbsps fresh lemon juice
Icing-
3 cups powdered sugar
1/4 cup unsalted butter, melted
1 Tbsp lemon rind
1/4 cup fresh lemon juice
Lemon rind strips (optional)
Preheat oven to 350°
To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside.
Lightly spoon 2 cups flour into dry measuring cups, and level with a knife
Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk
Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes)
Add eggs, one at a time, beating well after each addition
Add flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture
Beat in 2 Tbsps lemon rind and 2 Tbsps lemon juice
Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles
Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean
Cool in pans 10 minutes on a wire rack; remove from pans
Cool completely on wire rack; remove wax paper from cake layers
To prepare icing, combine powdered sugar and the remaining ingredients (except lemon rind strips) in a large bowl; stir with a whisk until smooth
Place 1 cake layer on a plate; spread half of icing on top of cake
Top with remaining cake layer; spread remaining half of icing over top of cake
Garnish with lemon rind strips, if desired
Store cake loosely covered in the refrigerator
Strawberry Layer Cake
I made this cake for Mother's Day & it was delicious! It's a very moist, dense cake courtesy of Cooking Light.
Ingredients:
Cake -
1 1/4 cups sliced strawberries
2 1/4 cups all-purpose flour
2 1/4 tsps baking powder
1/8 tsp salt
1 1/2 cups granulated sugar
1/2 cup butter, softened
2 large eggs
2 large egg whites
1 cup low-fat buttermilk
1/4 tsp red food coloring
Cooking spray
Frosting-
1/3 cup (3 oz) 1/3-less-fat cream cheese
1/3 cup butter, softened
2 Tbsps fresh orange juice
3 cups powdered sugar
12 whole strawberries
Ingredients:
Cake -
1 1/4 cups sliced strawberries
2 1/4 cups all-purpose flour
2 1/4 tsps baking powder
1/8 tsp salt
1 1/2 cups granulated sugar
1/2 cup butter, softened
2 large eggs
2 large egg whites
1 cup low-fat buttermilk
1/4 tsp red food coloring
Cooking spray
Frosting-
1/3 cup (3 oz) 1/3-less-fat cream cheese
1/3 cup butter, softened
2 Tbsps fresh orange juice
3 cups powdered sugar
12 whole strawberries
Preheat oven to 350°
To prepare cake, place sliced strawberries in a food processor; process until smooth
Lightly spoon flour into dry measuring cups; level with a knife
To prepare cake, place sliced strawberries in a food processor; process until smooth
Lightly spoon flour into dry measuring cups; level with a knife
Combine flour, baking powder, and salt, stirring with a whisk
Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended
Add eggs, one at a time, beating well after each addition
Beat in egg whites
Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture
Add pureed strawberries and food coloring; beat just until blended
Divide batter between 2 (8-inch) round cake pans coated with cooking spray
Divide batter between 2 (8-inch) round cake pans coated with cooking spray
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean
Cool in pans on a wire rack for 10 minutes; remove from pans & cool completely on wire racks
To prepare frosting, place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended
To prepare frosting, place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended
Gradually add powdered sugar, and beat just until blended
Place 1 cake layer on a plate; spread with 1/2 cup frosting
Place 1 cake layer on a plate; spread with 1/2 cup frosting
Top with remaining cake layer
Spread remaining frosting over top and sides of cake
Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end; fan strawberry on top of cake just before serving, if desired
Cut remaining 11 strawberries in half
Garnish cake with strawberry halves, if desired
Yield: 16 servings
Photo courtesy of Cooking Light
Saturday, May 9, 2009
Parmesan Orzo & Meatballs
I found this recipe in Betty Crocker One-Dish Meals & modified it to my liking. The original recipe calls for frozen bell peppers & frozen onions. I opted for fresh vegetables & added garlic.
Make this a complete dinner by added a side salad & crusty bread.
Ingredients:
1 red bell pepper, cut into strips
1 small onion, cut into strips
2 garlic cloves, minced
2 Tbsps Italian dressing
1 can (14 oz) beef broth
1 cup (6 oz) uncooked orzo
1 bag (10.5 oz) frozen cooked Italian meatballs (about 16)*
1 can (14.5 oz) can diced tomatoes, drained
2 Tbsps chopped fresh parsley**
1/4 cup shredded Parmesan cheese
Heat skillet over medium-high heat
Add dressing, red pepper, onion, & garlic to skillet; cook 2 mins
Stir broth into vegetables; heat to boiling
Stir in pasta & meatballs
Heat to boiling; reduce heat to low
Cover & simmer 10 mins, stirring occasionally
Stir in tomato
Cover & simmer 3 - 5 mins or until most of the liquid has been absorbed & pasta is tender
Sprinkle with cheese
* I couldn't find frozen Italian meatballs at the store, so I picked up freshly made meatballs at Central Market. I suppose I could have made them too, but I didn't feel like it. I cooked the meatballs before cooking the vegetables & set them on a paper towel to drain. I then added them with the pasta.
** I forgot to buy parsley, this dish was still delicious without it.
Make this a complete dinner by added a side salad & crusty bread.
Ingredients:
1 red bell pepper, cut into strips
1 small onion, cut into strips
2 garlic cloves, minced
2 Tbsps Italian dressing
1 can (14 oz) beef broth
1 cup (6 oz) uncooked orzo
1 bag (10.5 oz) frozen cooked Italian meatballs (about 16)*
1 can (14.5 oz) can diced tomatoes, drained
2 Tbsps chopped fresh parsley**
1/4 cup shredded Parmesan cheese
Heat skillet over medium-high heat
Add dressing, red pepper, onion, & garlic to skillet; cook 2 mins
Stir broth into vegetables; heat to boiling
Stir in pasta & meatballs
Heat to boiling; reduce heat to low
Cover & simmer 10 mins, stirring occasionally
Stir in tomato
Cover & simmer 3 - 5 mins or until most of the liquid has been absorbed & pasta is tender
Sprinkle with cheese
* I couldn't find frozen Italian meatballs at the store, so I picked up freshly made meatballs at Central Market. I suppose I could have made them too, but I didn't feel like it. I cooked the meatballs before cooking the vegetables & set them on a paper towel to drain. I then added them with the pasta.
** I forgot to buy parsley, this dish was still delicious without it.
Fudgy Peanut Butter Bars
These bars are very rich but delicious. Recipe courtesy of Best-Loved Cookies.
Ingredients:
Crust-
1 1/2 cups all purpose flour
3/4 cup fine chopped dry roasted peanuts
1/2 cup packed brown sugar
1/2 cup butter, melted
Topping-
2 cups (12 oz) semi-sweet chocolate chips
3/4 cup peanut butter (can be creamy or chunky)
1/3 cup sifted powdered sugar
For crust: combine flour, peanuts, brown sugar, & butter in an ungreased 13"x9" baking pan; press into bottom of pan
Bake in preheated oven at 350º for 10 - 12 mins or until light brown around edges
For topping: microwave chocolate chips & peanut butter in a medium, microwave safe bowl on high for 1 min; stir
Microwave at additional 10 - 20 second intervals, stirring until smooth
Add powdered sugar; stir vigorously until smooth
Spread over hot cookie base
Chill just until chocolate is no longer shiny
Cut into bars
Serve at room temperature
Ingredients:
Crust-
1 1/2 cups all purpose flour
3/4 cup fine chopped dry roasted peanuts
1/2 cup packed brown sugar
1/2 cup butter, melted
Topping-
2 cups (12 oz) semi-sweet chocolate chips
3/4 cup peanut butter (can be creamy or chunky)
1/3 cup sifted powdered sugar
For crust: combine flour, peanuts, brown sugar, & butter in an ungreased 13"x9" baking pan; press into bottom of pan
Bake in preheated oven at 350º for 10 - 12 mins or until light brown around edges
For topping: microwave chocolate chips & peanut butter in a medium, microwave safe bowl on high for 1 min; stir
Microwave at additional 10 - 20 second intervals, stirring until smooth
Add powdered sugar; stir vigorously until smooth
Spread over hot cookie base
Chill just until chocolate is no longer shiny
Cut into bars
Serve at room temperature
Blackberry Buckle
Recipe found in Better Homes and Gardens New Cook Book August 1996 publication date
Ingredients:
2 cups all-purpose flour
2 1/2 tsps baking powder
1/4 tsp salt
1/2 cup shortening
3/4 cup sugar
1 egg
1/2 cup milk
2 cups frozen or fresh blackberries (I use frozen)
1/2 cup all-purpose flour
1/2 cup sugar
1/2 tsp ground cinnamon
1/4 cup butter
Grease bottom and 1/2" up sides of a 8"x8"x2" baking pan; set aside
Combine the 2 cups of flour, baking powder, & salt
In another mixing bowl beat shortening with an electric mixer at medium speed for 30 secs
Add 3/4 cup of sugar
Beat on medium to high speed till light & fluffy
Add egg; beat well
Add dry mixture & milk alternately to beaten egg mixture, beating till smooth after each addition
Spoon batter into prepared pan
Sprinkle with blackberries
Combine 1/2 cup flour, 1/2 cup sugar, & cinnamon
Cut in butter till mixture resembles coarse crumbs
Sprinkle over blackberries
Bake at 350º for 50 - 60 mins or till golden
Serve warm
Ingredients:
2 cups all-purpose flour
2 1/2 tsps baking powder
1/4 tsp salt
1/2 cup shortening
3/4 cup sugar
1 egg
1/2 cup milk
2 cups frozen or fresh blackberries (I use frozen)
1/2 cup all-purpose flour
1/2 cup sugar
1/2 tsp ground cinnamon
1/4 cup butter
Grease bottom and 1/2" up sides of a 8"x8"x2" baking pan; set aside
Combine the 2 cups of flour, baking powder, & salt
In another mixing bowl beat shortening with an electric mixer at medium speed for 30 secs
Add 3/4 cup of sugar
Beat on medium to high speed till light & fluffy
Add egg; beat well
Add dry mixture & milk alternately to beaten egg mixture, beating till smooth after each addition
Spoon batter into prepared pan
Sprinkle with blackberries
Combine 1/2 cup flour, 1/2 cup sugar, & cinnamon
Cut in butter till mixture resembles coarse crumbs
Sprinkle over blackberries
Bake at 350º for 50 - 60 mins or till golden
Serve warm
Tuesday, May 5, 2009
Enchilada Bake
My take on a recipe found in the church cookbook A Taste of Up North.
Ingredients:
1 package 10 count tortillas
1 lb ground beef
1 can (16 oz) refried beans
1 medium onion, chopped
2 garlic cloves, chopped
1 can (14.5 oz) corn
1 can (2.25 oz) sliced olives
1 can (20 oz) enchilada sauce
2 cups shredded cheese
Sour cream
Cook beef, onion, & garlic over medium-high heat; drain fat
Add beans & corn; mix well
Fill tortillas with meat mixture & roll up
Place in 9"x13" pan, seam sides down
Pour enchilada sauce over top
Add shredded cheese & olives
Bake at 350º for 3o mins or until cheese is melted & heated through
Top with sour cream if desired
Ingredients:
1 package 10 count tortillas
1 lb ground beef
1 can (16 oz) refried beans
1 medium onion, chopped
2 garlic cloves, chopped
1 can (14.5 oz) corn
1 can (2.25 oz) sliced olives
1 can (20 oz) enchilada sauce
2 cups shredded cheese
Sour cream
Cook beef, onion, & garlic over medium-high heat; drain fat
Add beans & corn; mix well
Fill tortillas with meat mixture & roll up
Place in 9"x13" pan, seam sides down
Pour enchilada sauce over top
Add shredded cheese & olives
Bake at 350º for 3o mins or until cheese is melted & heated through
Top with sour cream if desired
Stir-Fried Beef & Broccoli
This is my take on the recipe provided in Betty Crocker One Dish Meals. The original recipe calls for frozen broccoli, ground ginger spice, & garlic powder - I prefer fresh broccoli, ginger & garlic.
Ingredients:
1/2 cup cold water
2 Tbsps cornstarch
2 Tbsps soy sauce (I use low sodium)
1 lb beef boneless sirloin steak
2 Tbsps vegetable oil
1 tsp freshly chopped ginger
2 garlic cloves, chopped
3 cups fresh broccoli
1 cup orange juice
salt & pepper
4 cups hot cooked rice
Mix water, cornstarch, & soy sauce; set aside
Trim fat from beef
Cut beef with grain into 2" strips; cut strips into 1/8" slices
Heat 12" skillet over medium-high heat
Add oil; rotate skillet to coat bottom
Add beef, ginger, & garlic; stir-fry 3 mins or until beef is brown
Add broccoli; stir-fry 2 mins
Stir in orange juice; heat to boiling
Stir in cornstarch mixture; cook & stir about 1 min or until thickened
Serve beef mixture over hot rice
Ingredients:
1/2 cup cold water
2 Tbsps cornstarch
2 Tbsps soy sauce (I use low sodium)
1 lb beef boneless sirloin steak
2 Tbsps vegetable oil
1 tsp freshly chopped ginger
2 garlic cloves, chopped
3 cups fresh broccoli
1 cup orange juice
salt & pepper
4 cups hot cooked rice
Mix water, cornstarch, & soy sauce; set aside
Trim fat from beef
Cut beef with grain into 2" strips; cut strips into 1/8" slices
Heat 12" skillet over medium-high heat
Add oil; rotate skillet to coat bottom
Add beef, ginger, & garlic; stir-fry 3 mins or until beef is brown
Add broccoli; stir-fry 2 mins
Stir in orange juice; heat to boiling
Stir in cornstarch mixture; cook & stir about 1 min or until thickened
Serve beef mixture over hot rice
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