Tuesday, May 26, 2009
Monday, May 25, 2009
Baked Chicken and Roasted Corn Taquitos
adapted from My Kitchen Cafe
Makes 12-14 taquitos
4 oz. reduced fat cream cheese, softened
1/4 C. salsa
1 Tb. lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/4 tsp. garlic powder
4 Tbs. chopped cilantro
1 ear corn on the cob, roasted or grilled (can substitute canned, but roasted it much better!)
2 cups shredded cooked chicken
1 cup shredded Mexican blend cheese
12-14 small tortillas
Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.In a medium-sized bowl, mix softened cream cheese, salsa, lime juice, cumin, chili powder, and garlic powder. Stir to combine and then add cilantro and corn. Add chicken and cheese and combine well.
Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.
Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray and lightly sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos are great dipped in salsa or sour cream!
(Adapted from America's Test Kitchen)
1 to 1 1/4 C. plus 1 Tb. sugar (more or less depending on the tartness of the cherries)
1/4 C. cornstarch
1/4 tsp. cinnamon
pinch of salt
6 C. fresh or jarred sour cherries
1/4 tsp. almond extract
1 recipe Lattice - Top Pie Dough (below)
1 egg, lightly beaten
Place a rimmed baking sheet in the oven and preheat oven to 500 degrees. Mix 1 cup of the sugar, cornstarch, cinnamon, and salt. Stir in the cherries and almond extract. Add up to 4 more tablespoons of sugar if the cherries still taste tart. If using fresh cherries, let the mixture sit about 20 minutes. Then spread the cherry filling in the unbaked pie crust bottom.
Weave the lattice strips over the top of the pie. Seal and crimp the edges. Lightly brush the lattice top with egg wash. Sprinkle with 1 tablespoon of sugar.
Place the pie of the heated baking sheet and lower the oven temperature to 425 degrees. Bake until the top crust is golden, about 25 minutes. Reduce the oven temperature again to 375 degrees and continue to bake until the filling is bubbling and the crust is a golden brown, 30 to 35 minutes longer. Cool to room temperature before serving.
Lattice - Top Pie Dough
(America's Test Kitchen)
3 C. all purpose flour, plus extra for rolling out the dough
2 Tb. sugar
1 tsp. salt
7 Tb. vegetable shortening, cut into 1/2-inch pieces, chilled
10 Tb. butter, cut into 1/4-inch pieces, chilled
8 to 10 Tb. ice water
Process the flour, sugar and salt in a food processor until combined. Scatter the shortening over the top and continue to process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the top and pulse until the mixture resembles coarse crumbs, about 10 pulses. Transfer to a bowl.
Sprinkle 8 tablespoons of ice water over the mixture. Stir and press the dough together, using a rubber spatula, until the dough sticks together. If the dough does not come together, add the remaining water, 1 tablespoon at a time.
Divide dough into two even pieces and flatten one piece into a 4-inch disk (for the crust bottom). Flatten the other into a 4 by 3-inch rectangle (or the lattice strips). Wrap each piece in plastic wrap and chill for 1 hour.
Roll the bottom crust out and fit to a 9 inch pie plate. Roll the lattice strips to form a 10 ½ by 13 ½ - inch rectangle. Using a pizza cutter or knife and a ruler, cut lattice strips. Freeze the strips slightly to make them easier to weave on your pie.
Sunday, May 24, 2009
Valentine's Day cookies for Darren
Grandma's Sugar Cookies
Makes 3-5 doz
(depending on the size of the cookie cutter)
3 C. flour
1tsp. baking powder
1/2 tsp. salt
1 C. butter
3/4 C. sugar
2 Tbs. milk
1 1/2 tsp. vanilla
Sift together flour, baking powder, and salt. Set aside. Cream together butter and sugar until creamy and fluffy. Add egg, milk, and vanilla. Beat well. Blend in dry ingredients slowly. Chill mixture overnight or at least 1 hour. Roll out on a floured surface, 1/3 of the dough at a time to about 1/4 thickness (I like a thicker cookie, but you can definitely make these thinner by rolling out to 1/8 thickness. They will cook faster and be slightly crispier.). Cut out using your desired cookie cutter. Place on a greased cookie sheet.
Bake at 400 degrees for 5-8 minutes. Cool completely. Decorate as desired.
Sugar Cookie Icing
1 C. confectioner's sugar
2 tsp. milk
2 tsp. light corn syrup
1/4 tsp lemon extract (you can use any flavored extract here - almond is also great!)
In a small bowl, stir together confectioner's sugar and milk until smooth. Beat in corn syrup and extract until icing is smooth and shiny. If it's too thick, add more corn syrup. Divide into bowls and add food coloring. Decorate as desired.
Thursday, May 21, 2009
It’s a basic quiche recipe (from Everyday Food) that I tweaked to include some of my favorite flavors. The sun-dried tomatoes add a rich sweetness and roasted chicken makes it a more filling meal for my husband.
1 Tb. Olive Oil
2 roasted chicken breasts (from a store-bought roaster or leftover chicken)
1 large yellow onion, diced
¾ tsp. Kosher salt
½ tsp. black pepper
1 cup flat leaf parsley, chopped
3-4 pieces of sun-dried tomato, chopped
¾ cup half and half
1 to 1½ cups Gruyere cheese, grated
1/8 tsp. ground nutmeg
1 pie crust (I use a premade, frozen crust when cooking on the fly!)
Heat oven to 375 degrees. In a large skillet, over medium heat, heat the oil. Add the onions, ½ tsp. salt, and ¼ tsp. of the pepper (you can also add other seasonings/spices here to change the flavor slightly. I have added Jamacain seasonings, red pepper flakes, etc.). Cook until the onions are softened, 5 to 7 minutes. Add the cooked chicken and parsley and cook for 2 minutes. Meanwhile, whisk together the eggs and half and half. Stir in the cheese, nutmeg, remaining salt and pepper, sun-dried tomatoes, and onion-chicken mixture. Place the pie crust in a pie dish or tart pan. Scrape the mixture into the pie crust. Bake until filling is set and a knife inserted into the center comes out clean, about 40 minutes. Let rest for 5 minutes. Cut into wedges and serve.
Tuesday, May 19, 2009
- Baby Arugula Salad with Lemon Dijon Dressing
- Taffy Apple Salad (Dad doesn't think this should be called a "salad" but it's SOO good!!)
- Mini baked brie in puff pastry with apricot or raspberry preserves and slivered almonds
- Bacon pastries or Spiced Chicken pastries
- green olive tapenade for bread
- Garlic Beer bread
- Buffalo Chicken Dip (you'd think this had CRACK in it...it's so good!)
- Chips and corn salsa
- Mushroom asparagus tarts
- Carmelized onion and blue cheese tart
- Baked Mostaccioli
- Honey Balsamic Chicken skewers
- Symphony Brownies
- Texas Sheet Cake
- Cupcakes (too many to choose from!)
- Summer berry pie (blackberry again?)
- Lemon Berry Tartlets
- Lemon or Raspberry squares
So I have a long way to go before I can narrow this down...and it's still feeling pretty random to me. I want food that will be somewhat easy to make but also keep for people to munch on throughout the night.