from Giada.
I have a stuffed shells recipe from Rachael Ray that Chris and I both love, but I wanted to try something different so I am giving this a go tomorrow night.
(I am halving the recipe below, as this yields 8-10 servings)
12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
2 tablespoons olive oil, plus extra for greasing baking sheet
6 ounces thinly sliced pancetta, diced
2 teaspoons dried crushed red pepper flakes
2 garlic cloves, minced
5 cups marinara sauce (Also using Giada's recipe; see below)
2 (15-ounce) containers whole milk ricotta cheese (I'm using part skim)
1 1/3 cups grated Parmesan
4 large egg yolks
3 tablespoons chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves
1 teaspoon chopped fresh mint leaves (leaving this out)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup shredded mozzarella cheese
Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.
Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool.
Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.
In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.
Preheat the oven to 350 degrees F.
Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.
Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.
MARINARA SAUCE:
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
*After reading the reviews on Food Network, I think I am going to put the vegetables in the food processor before adding them to the sauce, to make it a little less chunky.
Tuesday, December 29, 2009
Seared Salmon with Soy and Garlic
from Rachael Ray's Book "2,4,6,8 Meals for Couples or Crowds".
I used to make this for myself at least once a week when I lived alone. I somehow forgot about it for the past year and a half, but all of a sudden got a craving for it this weekend. Alex & Molly came over for dinner last night, so it was the perfect opportunity to make it again! So good!
(I'm doing this from memory so bear with me. As long as everything is approximate, it'll still taste delicious).
4 salmon fillets, approx. 6 ounces each.
1/2 cup soy sauce
1 clove of garlic, chopped
1/2 tsp. - 1 tsp. ground coriander
Combine the soy sauce, garlic, and coriander in a shallow dish. Place fillets in marinade and flip, let sit for at least 5 minutes.
Coat a saute pan with 1 to 2 TBS of olive oil and heat over medium high heat. Add fillets and cook 3 to 4 minutes per side.
I used to make this for myself at least once a week when I lived alone. I somehow forgot about it for the past year and a half, but all of a sudden got a craving for it this weekend. Alex & Molly came over for dinner last night, so it was the perfect opportunity to make it again! So good!
(I'm doing this from memory so bear with me. As long as everything is approximate, it'll still taste delicious).
4 salmon fillets, approx. 6 ounces each.
1/2 cup soy sauce
1 clove of garlic, chopped
1/2 tsp. - 1 tsp. ground coriander
Combine the soy sauce, garlic, and coriander in a shallow dish. Place fillets in marinade and flip, let sit for at least 5 minutes.
Coat a saute pan with 1 to 2 TBS of olive oil and heat over medium high heat. Add fillets and cook 3 to 4 minutes per side.
Warm Spinach Mascarpone Dip
from Steamy Kitchen.
Make this.
Make this now.
16 ounces frozen chopped spinach, defrosted
1 small onion, minced
2 tablespoons olive oil
1/2 teaspoon kosher or sea salt (1/4 teaspoon table salt)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg (freshly grated if you have)
1/4 teaspoon cayenne pepper powder
8 ounces mascarpone cheese, softened at room temperature
1/2 cup grated parmesan cheese
Preheat the oven to 350F.
Take a handful of the defrosted spinach and squeeze and discard the water from the spinach. Squeeze as much of the water out as you can, you should get about a little less than a cup of spinach water.
Heat a saute pan over medium heat. When hot, add the olive oil and swirl to coat. Add the onions and saute until soft and translucent, about 4-5 minutes (take your time, if you do this over high heat, the onions will burn and become bitter). Add the spinach and saute until the spinach is warm, but still bright green about 30 seconds.
Season and toss with salt, pepper, nutmeg and cayenne. Turn off the heat and stir in the mascarpone cheese and the grated parmesan.
Pour into 2 small ramekins (or other oven-safe dish) and bake for 30 minutes until the cheese is bubbling around the edges. Serve warm with pita chips, bread or celery sticks.
OH. MY. GOD.
Make this.
Make this now.
16 ounces frozen chopped spinach, defrosted
1 small onion, minced
2 tablespoons olive oil
1/2 teaspoon kosher or sea salt (1/4 teaspoon table salt)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg (freshly grated if you have)
1/4 teaspoon cayenne pepper powder
8 ounces mascarpone cheese, softened at room temperature
1/2 cup grated parmesan cheese
Preheat the oven to 350F.
Take a handful of the defrosted spinach and squeeze and discard the water from the spinach. Squeeze as much of the water out as you can, you should get about a little less than a cup of spinach water.
Heat a saute pan over medium heat. When hot, add the olive oil and swirl to coat. Add the onions and saute until soft and translucent, about 4-5 minutes (take your time, if you do this over high heat, the onions will burn and become bitter). Add the spinach and saute until the spinach is warm, but still bright green about 30 seconds.
Season and toss with salt, pepper, nutmeg and cayenne. Turn off the heat and stir in the mascarpone cheese and the grated parmesan.
Pour into 2 small ramekins (or other oven-safe dish) and bake for 30 minutes until the cheese is bubbling around the edges. Serve warm with pita chips, bread or celery sticks.
Creamy Mashed Potatoes
from Pioneer Woman.
When we went to Vermont a few weekends ago with some friends, Nikki organized a big turkey dinner. I was in charge of the mashed potatoes, and decided to try out Pioneer Woman's recipe since they could be made the day before. They are just like the name suggests - creamy and delicious! However next time I think I'll try adding a kick to them; maybe some roasted garlic or more seasoned salt. Either way, they turned out great...especially with homemade gravy. Mmm....
5 pounds Russet Or Yukon Gold Potatoes (I used Yukon)
¾ cups Butter
1 package (8 Oz.) Cream Cheese, Softened
½ cups (to 3/4 Cups) Half-and-Half
½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
½ teaspoons (to 1 Teaspoon) Black Pepper
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
When we went to Vermont a few weekends ago with some friends, Nikki organized a big turkey dinner. I was in charge of the mashed potatoes, and decided to try out Pioneer Woman's recipe since they could be made the day before. They are just like the name suggests - creamy and delicious! However next time I think I'll try adding a kick to them; maybe some roasted garlic or more seasoned salt. Either way, they turned out great...especially with homemade gravy. Mmm....
5 pounds Russet Or Yukon Gold Potatoes (I used Yukon)
¾ cups Butter
1 package (8 Oz.) Cream Cheese, Softened
½ cups (to 3/4 Cups) Half-and-Half
½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
½ teaspoons (to 1 Teaspoon) Black Pepper
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
Jambasta
from Rachael Ray.
This is an awesome dish for a big group, because it makes a lot! (Although, leftovers are yummy, too). It's a little time consuming with all the chopping, but trust me, it's worth it. Especially if you like things a little spicy!
Salt
1 pound penne rigate
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter
1/2 pound andouille sausage, any brand, casing removed and diced (I just use regular pork or turkey sausage)
4 cloves garlic, chopped
1 poblano pepper, seeded and chopped or thinly sliced (1 large jalapeno my be substituted)
1 red bell pepper, seeded and chopped
2 ribs celery from the heart with greens, chopped
1 onion, chopped
Salt and ground black pepper
2 tablespoons all-purpose flour
1 cup beer, 1/2 bottle
1 cup chicken stock
1 (14-ounce) can, crushed tomatoes
2 tablespoons hot sauce (recommended: Franks Red Hot or Tabasco) eyeball it
2 tablespoons fresh thyme leaves, chopped
1/2 pound chicken breast, diced into small pieces (sometimes I leave this out and use a whole pound of the sausage instead)
1/2 pound medium shrimp, cleaned and tails removed
1/4 cup heavy cream, eyeball it
2 scallions, sliced
Heat a pot of water to a boil for pasta and add salt to it then pasta. Cook to al dente and drain.
While pasta works, heat a deep skillet over medium high heat. Add extra-virgin olive oil, butter and andouille. Brown the sausage 2 to 3 minutes to render the fat. Remove with a slotted spoon. Add garlic, peppers, celery and onions. Saute the veggies for 5 to 6minutes. Season the mixture with salt and pepper and add flour to the pan. Cook flour with veggies 2 minutes more then whisk in beer. Cook beer out, 2 minutes. Add chicken stock, tomatoes, hot sauce and thyme. Bring liquid to a bubble and add chicken and shrimp. Cook 6 to 7 minutes until chicken is firm and shrimp are opaque and firm. Stir to mix in cooking juices then add in cream. Drain the pasta and add it to the sauce. Ladle up the jambasta and top with chopped scallions and reserved crispy andouille.
This is an awesome dish for a big group, because it makes a lot! (Although, leftovers are yummy, too). It's a little time consuming with all the chopping, but trust me, it's worth it. Especially if you like things a little spicy!
Salt
1 pound penne rigate
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter
1/2 pound andouille sausage, any brand, casing removed and diced (I just use regular pork or turkey sausage)
4 cloves garlic, chopped
1 poblano pepper, seeded and chopped or thinly sliced (1 large jalapeno my be substituted)
1 red bell pepper, seeded and chopped
2 ribs celery from the heart with greens, chopped
1 onion, chopped
Salt and ground black pepper
2 tablespoons all-purpose flour
1 cup beer, 1/2 bottle
1 cup chicken stock
1 (14-ounce) can, crushed tomatoes
2 tablespoons hot sauce (recommended: Franks Red Hot or Tabasco) eyeball it
2 tablespoons fresh thyme leaves, chopped
1/2 pound chicken breast, diced into small pieces (sometimes I leave this out and use a whole pound of the sausage instead)
1/2 pound medium shrimp, cleaned and tails removed
1/4 cup heavy cream, eyeball it
2 scallions, sliced
Heat a pot of water to a boil for pasta and add salt to it then pasta. Cook to al dente and drain.
While pasta works, heat a deep skillet over medium high heat. Add extra-virgin olive oil, butter and andouille. Brown the sausage 2 to 3 minutes to render the fat. Remove with a slotted spoon. Add garlic, peppers, celery and onions. Saute the veggies for 5 to 6minutes. Season the mixture with salt and pepper and add flour to the pan. Cook flour with veggies 2 minutes more then whisk in beer. Cook beer out, 2 minutes. Add chicken stock, tomatoes, hot sauce and thyme. Bring liquid to a bubble and add chicken and shrimp. Cook 6 to 7 minutes until chicken is firm and shrimp are opaque and firm. Stir to mix in cooking juices then add in cream. Drain the pasta and add it to the sauce. Ladle up the jambasta and top with chopped scallions and reserved crispy andouille.
Monday, December 14, 2009
Chicken Piccata
from Giada.
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
This is really easy and one of my favorite things to make, although for some reason I always forget about it. So hopefully putting it on here will fix that!
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Friday, December 4, 2009
Beef with Broccoli
adapted from Steamy Kitchen.
lb top sirloin or flank steak, thinly sliced (I couldn't find flank steak, so I used steak tips instead)
11/2 lbs broccoli, cut into bite-size florets (I used 1 "crown", no idea if it was a pound and a half)
1 tablespoon high-heat cooking oil
1 tablespoon minced garlic
BEEF MARINADE
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef
STIR-FRY SAUCE
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)
In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let mari- nate for 10 minutes at room temperature (I actually did this overnight)
In a small bowl, mix together the ingredients for the Stir-fry Sauce. (Ok, I have to admit that I went the lazy route and just bought a bottle of stir fry sauce. Still yummy.)
In a wok or large sauté pan, add 1 inch of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.
Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.
Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.
We had this with crab rangoon on the side...it was delicious!
lb top sirloin or flank steak, thinly sliced (I couldn't find flank steak, so I used steak tips instead)
11/2 lbs broccoli, cut into bite-size florets (I used 1 "crown", no idea if it was a pound and a half)
1 tablespoon high-heat cooking oil
1 tablespoon minced garlic
BEEF MARINADE
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef
STIR-FRY SAUCE
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)
In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let mari- nate for 10 minutes at room temperature (I actually did this overnight)
In a small bowl, mix together the ingredients for the Stir-fry Sauce. (Ok, I have to admit that I went the lazy route and just bought a bottle of stir fry sauce. Still yummy.)
In a wok or large sauté pan, add 1 inch of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.
Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.
Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.
We had this with crab rangoon on the side...it was delicious!
Shrimp Quesadillas
from Pioneer Woman.
I am trying these tonight! Looks yummy.
Flour Tortillas
12 whole Large Shrimp, Peeled And Deveined
8 ounces, fluid Mexican Red Sauce (I'm using enchilada sauce)
1 whole Large Onion
1 whole Red Bell Pepper
1 whole Green Bell Pepper
2 cups Cheese, Grated (Monterey Jack Is Best)
2 Tablespoons Olive Oil
Salt To Taste
Pour red sauce over shrimp. Set aside.
Chop vegetables into large pieces. Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.
Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. Remove from skillet and chop into bite-size pieces.
In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry.Remove from skillet and slice into wedges.
I am trying these tonight! Looks yummy.
Flour Tortillas
12 whole Large Shrimp, Peeled And Deveined
8 ounces, fluid Mexican Red Sauce (I'm using enchilada sauce)
1 whole Large Onion
1 whole Red Bell Pepper
1 whole Green Bell Pepper
2 cups Cheese, Grated (Monterey Jack Is Best)
2 Tablespoons Olive Oil
Salt To Taste
Pour red sauce over shrimp. Set aside.
Chop vegetables into large pieces. Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.
Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. Remove from skillet and chop into bite-size pieces.
In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry.Remove from skillet and slice into wedges.
Tuesday, December 1, 2009
Thanksgiving Breakfast Crepes
We had crepes at a breakfast place when we were in Florida, and this was my best attempt to imitate them. I ended up combining several different recipes, but they came out pretty close! I made the batter, filling, and whipped cream the night before, and Thanksgiving morning I just made the fruit topping and cooked the batter. To assemble, spoon the filling down the middle of a crepe, roll it up, place seam side down on a plate, and top with fruit syrup, berries, and whipped cream. Voila!
BATTER
(from Food Network)
1 cup all-purpose flour
1/2 cup plus 2 tablespoons water
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled, plus some for the pan
1/2 teaspoon salt
In a blender or food processor blend flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter, and salt for 5 seconds. Turn the motor off and scrape sides down, with a rubber spatula. Transfer the batter into a bowl and let it stand, covered, for 1 hour. The batter may be made up to one day in advance.
Heat a 7 to 8-inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat. Brush the pan as necessary with butter. Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl. Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe until the under side is browned lightly. Turn the crepe, brown the other side lightly and transfer to a plate. Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.
FILLING
1 c. vanilla pudding
8 oz. cream cheese
Mix together well until no lumps and refrigerate. Can be made the day before.
FRUIT TOPPING
(from Recipezaar)
1 quart berries, divided (I used blueberries)
1/2 c. sugar
Mix 1/2 the berries and sugar in a small sauce pan. Mash berries with a wooden spoon and apply medium heat 20 minutes until the consistency of light syrup. Strain through a sieve or cheesecloth to remove seeds and skin. Serve warm with remaining berries over prepared crepes.
WHIPPED CREAM TOPPING
1 c. whipping cream
2 TBS sugar
Whip cream until soft peaks form, then add sugar and beat to combine. Can be stored overnight.
BATTER
(from Food Network)
1 cup all-purpose flour
1/2 cup plus 2 tablespoons water
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled, plus some for the pan
1/2 teaspoon salt
In a blender or food processor blend flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter, and salt for 5 seconds. Turn the motor off and scrape sides down, with a rubber spatula. Transfer the batter into a bowl and let it stand, covered, for 1 hour. The batter may be made up to one day in advance.
Heat a 7 to 8-inch crepe or non-stick skillet over moderate heat until it is hot but not smoking and remove from heat. Brush the pan as necessary with butter. Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl. Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe until the under side is browned lightly. Turn the crepe, brown the other side lightly and transfer to a plate. Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.
FILLING
1 c. vanilla pudding
8 oz. cream cheese
Mix together well until no lumps and refrigerate. Can be made the day before.
FRUIT TOPPING
(from Recipezaar)
1 quart berries, divided (I used blueberries)
1/2 c. sugar
Mix 1/2 the berries and sugar in a small sauce pan. Mash berries with a wooden spoon and apply medium heat 20 minutes until the consistency of light syrup. Strain through a sieve or cheesecloth to remove seeds and skin. Serve warm with remaining berries over prepared crepes.
WHIPPED CREAM TOPPING
1 c. whipping cream
2 TBS sugar
Whip cream until soft peaks form, then add sugar and beat to combine. Can be stored overnight.
Caramel Apple Cheesecake
from Paula Deen.
1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans
1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans
Preheat the oven to 350 degrees F.
Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.
Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.
Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.
MY NOTES:
- I had graham cracker crumbs on hand so I made my own crust...I think it really made a difference and tasted so much better than a premade crust would have.
- I didn't use pecans.
Deviled Eggs
This is my mom's recipe, and I'm finally writing it down here so I don't have to bug her every time I want to make these! (So yummy!)
Eggs
Mustard
Mayo
Zesty Italian Dressing packet
Put eggs in pot on stove, cover with water. Turn on high and cover with lid. When water starts boiling, turn off heat and let sit for 5 or so minutes.
Take eggs out and remove shell (then cuss and yell because it's only coming off in tiny pieces and call someone into the kitchen to help you). Cut in half lengthwise, separate yolk into bowl. Add mustard, mayo, and dressing to taste. Scoop mixture back into eggs and top with paprika.
Eggs
Mustard
Mayo
Zesty Italian Dressing packet
Put eggs in pot on stove, cover with water. Turn on high and cover with lid. When water starts boiling, turn off heat and let sit for 5 or so minutes.
Take eggs out and remove shell (then cuss and yell because it's only coming off in tiny pieces and call someone into the kitchen to help you). Cut in half lengthwise, separate yolk into bowl. Add mustard, mayo, and dressing to taste. Scoop mixture back into eggs and top with paprika.
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