Thursday, January 27, 2011

Oven Roasted Asparagus

This is my new favorite way to prepare asparagus! It's easy and so very tasty!! I have been totally in love with asparagus during this pregnancy, and this recipe is totally satisfying!


Oven Roasted Asparagus
from The Pioneer Woman

Ingredients:
1 bunch Asparagus
4 Tablespoons (up To 5 Tablespoons) Olive Oil
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste

Directions:
Preheat oven to 425 degrees.

After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.

Spread out the asparagus in a single layer on a rimmed baking sheet. Pat asparagus dry with a paper towel.
Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.

Roast the asparagus for about ten minutes. You want  the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy.

Wednesday, January 26, 2011

Banana Chocolate Chip Muffins

I needed something yummy and easy to make for my bible study this morning. I thought about what I had in the kitchen and then searched for a recipe. Let me just tell you, these were so yummy! I did stick to using all purpose flour this time, next time I will try the white wheat flour. They were so fluffy. I made them as mini muffins since I was serving them to a crowd. Make these this weekend. I'm sure you have all the ingredients, as long as you have bananas!



Banana Chocolate Chip Muffins
from This Mommy Cooks from Mommy's Kitchen, originally from Takes Bakeshop Cookbook

Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup salted butter
1/2 cup firmly packed light brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups mashed bananas
1/2 cup sour cream
1 cup chocolate chips

Directions:
Preheat the oven to 400 degrees. Grease a 12 cup muffin pan or line with muffin papers. Mix the flour, baking powder, soda and salt. Set aside. Cream the butter and the sugars until they are lights and fluffy. Add the vanilla and eggs and mix everything well. Mix in the bananas and sour cream. Fold in the flour mixture. Fold in the chocolate chips.

Spoon the mixture into prepared muffin cups to about 3/4 full. The cups will be very full, but don't worry they wont spread over. Bake 20 minutes for large muffins or 11 minutes for mini muffins, or toothpick inserted comes out of the center of one muffin clean.

Tuesday, January 25, 2011

Lime and Cilantro Chicken Soup

This recipe turned out so much better than I thought it would! I LOVE the mexican chicken soup at El Charro. Though it isn't exactly the same, it is very good, and the kids ate it cheerfully. That is no small thing. It is also a great way to use up leftover chicken and rice from another night. (I sometimes shred chicken and freeze as well as freeze leftover rice for soups)

2 Tbs olive oil
1/2 onion chopped
3 cloves garlic chopped
2 (32 oz.) carton of chicken broth
1 can rotelle
1 can diced green chilis
3 chicken breasts (cooked and shredded)
1 1/2 cups cooked brown rice
Fresh cilantro
shredded cheddar cheese
sliced avocado (optional)

In a stockpot, saute onion and garlic in olive oil.
Add broth, rotelle, chilis, and chicken. Simmer 20 minutes. Add cooked rice.
Serve

Top bowls of soup with fresh cilantro leaves, cheese and avocado slices


Saturday, January 22, 2011

Roasted Red Pepper Dip



Needing something for your Super Bowl party?  Try this dip...super easy to make and big on flavor!!

Roasted Red Pepper Dip {adapted from Our Best Bites}
7oz jar roasted red peppers (about 1C diced)
4 C grated mozzarella cheese (3/4 lb)
8oz cream cheese, softened (I used low-fat)
3/4 C mayonnaise (I used light)
2 T minced onion
3 cloves garlic, minced
1 T Dijon mustard

Preheat oven to 350 degrees.

Mix together cream cheese, mayo, onion, garlic, and dijon. Add in grated cheese and the diced peppers. Place in an 8x8-ish dish or pie plate. Place in the oven and cook for 30-45 minutes. Baking time depends on the dish, should be bubbly and browned around edges.

Serve with crackers, chips, veggies, or on top of some sliced, crusty bread and make Bruschetta....yum!

Thursday, January 20, 2011

Lemon & Caper Pasta with Tuna

Easy. Quick. Delicious.
Ingredients:
1 lb pasta (fettuccini), boiled until tender
The rest of the ingredients are tossed together to make a "salsa cruda" to pour over the pasta:
6 oz marinated artichoke hearts, chopped
1/4 c drained capers
2 cans tuna., drained (try the lemon flavored tuna in olive oil)
juice & zest of one lemon 1/2 c olive oil
1/2 c chopped parsley (fresh is best)
I find we like a bit more of the salsa on our pasta so I don't measure, I just go overboard!~~~

Monday, January 17, 2011

Classic Red Chili

Our family LOVES chili - so I am always on the look out for a new one to try. I saw this one on Mel's Kitchen Cafe.



*Makes 12-14 servings

2 medium onions, diced
2 teaspoons salt
2 to 2 1/2 pounds ground beef
3 large cans (29 ounces each) pinto beans, drained
46 oz. (one large can) tomato juice
1 (8 oz.) can tomato sauce
1 cup ketchup
2 bay leaves
1/2 cup water
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
2 teaspoons cumin
1 1/2 tablespoons brown sugar

Brown the hamburger and onion in a large skillet with the salt. Drain grease. In a small bowl combine the 1/2 cup water with the garlic salt, pepper, chili powder, cayenne pepper, cumin and brown sugar.

In a large pot, combine tomato juice, beans, tomato sauce, and ketchup. Stir in hamburger and onions and seasoning/water mixture. Mix well. Stir in bay leaves.

Bring to a boil over medium-high heat, then reduce heat and simmer over medium-low heat for an hour, stirring occasionally (this can simmer for as long as 4-5 hours).

Friday, January 14, 2011

Mom's Recipe Box - Old-Fashion Mississippi Mud Cake

2 cups sugar
2 sticks butter
4 eggs
1 1/2 cups flour
1/3 cup cocoa
1/4 t. salt
1 T vanilla
1 cup chopped nuts
1/2 pkg. (10oz) miniature marshmallows

Cream sugar and butter; add eggs. Sift together flour, cocoa, and salt. Add to creamed mixture. Mix well. Add vanilla and nuts. Pour into greased and floured 9x13 pan. Bake for 35 minutes at 300 degrees. Remove from oven and pour marshmallows over top. Return to over at 350 degrees for 10 minutes. Cool cake for 1 hour before icing.


Icing
1 box powdered sugar
1/3 cup cocoa
1 t vanilla
2 sticks of butter
1/4 - 1/3 cup canned milk
1 cup chopped nuts

Mix sugar and cocoa. Add melted butter, cream and vanilla. Beat until smooth. Add nuts and spread

Saturday, January 8, 2011

Slow-cooked Pulled Pork Sandwiches

1 tablespoon vegetable oil
1 boneless pork shoulder roast (3 1/2 - 4 lbs netted or tied)
1 can french onion soup
1 cup ketchup
1/4 cup cider vinegar
3 tablespoons packed brown sugar
12 sandwich rolls

Heat oil in a 10-inch skillet over medium-high heat. Add pork and cook until well browned on all sides. Stir soup, ketchup, vinegar, and brown sugar in a 5 qt. slow cooker. Add pork and turn to coat. Cover and cook on low for 8-9 hours (or 4-5 hours on high) until pork is fork tender. Remove pork from cooker to cutting board and allow to stand for 10 minutes. Using 2 forks, shred pork. Return to cooker. Divide pork among rolls and serve.

*From www.campbellskitchen.com