Sunday, December 9, 2007
Sunday, December 2, 2007
Saturday, December 1, 2007
salt and pepper to taste
Sunday, November 25, 2007
Karen's soon to be famous Spicy Two Bean Chili
2 Tbsp. Olive Oil
1 med. Mayan Sweet Onion, chopped (use any sweet onion)
3 cloves garlic, minced
1 1/2 lbs 95% lean ground beef
1tsp ground coriander
1/2 tsp cumin
1 1/2 Tbsp Chili Powder
1/2 tsp ground oregano
2 tsp Cayenne
2 bay leaves
3 Jalepenos, sliced (not seeded)
1 (29 oz) can crushed tomatoes
1 (29 oz) can tomato sauce
2 tsp tomato paste
pinch of sugar
1 can Great Northern Beans, rinsed and drained
2 cans black beans, rinsed and drained
1 bottle dark beer (i used Sam Adams Boston Ale) minus 2 swigs ( ;
salt and pepper to taste
Red Pepper Flakes and Cholula hot sauce to taste (any hot sauce will do, I like this one)
Saute onions over med heat in olive oil until translucent (about 8 min). Add garlic and saute another minute. Add beef and brown the meat over med high. (about 10 or so minutes). Add all spices except bay leaves and stir. Add bay leaves, sugar, Jalepenos, tomatoes, tomato sauce and beans and bring to simmer. Add beer. Remember to take two swigs---you earned it! Allow to simmer for about 45 minutes to an hour covered. Discard bay leaves. Taste and add salt and pepper, hot sauce and other seasonings to suit your taste. I put it in a crock pot and kept it on warm for about 2 hours. Serve with shredded colby jack cheese, sour cream and sliced jalepenos. I served it over a little bit of macaroni elbows. It is even better the second day.
Sunday, November 11, 2007
This soup is so great!!! I got the original recipe from Wegmans which I will post here, and I will post any changes I made (in orange). I cannot believe that this soup is only 180 calories per cup!!!! So healthy. It calls for heavy cream, but it is very little compared to how many cups it makes. The original recipe makes 12 1/2 cups, so I halved it best I could. We had it with a nice salad....
180 calories per cup!!!!
Saturday, November 3, 2007
Sunday, October 21, 2007
the picture with the dip in the pumpkin is from the recipe on allrecipes***
Saturday, October 20, 2007
1/2 C (1 stick) butter
1/3 C light brown sugar
1 tsp vanilla extract
1 8 oz package low fat cream cheese
1/2 C confectioners sugar
3/4 C mini chocolate chips (I used reg. size milk choc chips, but I think heath chips would be good too)
In small saucepan, melt the butter with the brown sugar over med heat. Stirl continuously until the brown sugar dissolves. Remove from heat and stir in vanilla extract and set aside to cool. Beat Cream Cheese and confectioners sugar for 1 minute. Slowly beat in cooled butter mixture and beat another minute. stir in choc chips and Pour into pie plate and refridgerate. Garnish with more chips. Serve with Nilla Wafers. Let stand at least 3o minutes before serving.
1 tsp of lemon juice
2 T butter, melted
2 T light brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Preheat oven to 450 degrees. Toss pears with melted butter, and all other ingredients in a baking dish. Cover and bake for about 15 minutes, stirring several times. I served this over Ben and Jerry's Creme Brulee Ice Cream.
Sunday, October 14, 2007
Saturday, October 13, 2007
Sunday, October 7, 2007
Mushroom Sherry Cream Sauce (these are approximations I never measure)
1 T EVOO
2 cloves garlic, minced (or more if you like)
pkg sliced baby bella mushrooms (can use sliced white too)
lots of fresh cracked black pepper
1/2 C or so of Dry Sherry
au jus sauce drained from london broil pkg (you can omit this, just use a little salt and increase amt of sherry just a tad)
just a bit of Heavy Cream (to taste--I think maybe about a 1/3 cup (dont want it too liquidy)
Saute garlic in evoo for about a minute over med and add mushrooms, and stir well, add sherry and au jus and Pepper, cook until most of the liquid is cooked off and mushrooms are thouroughly cooked (increase heat if it is not boiling)
take off heat and add cream and let sit a little bit so it can thicken. Pour over steak.
Saturday, September 29, 2007
Sunday, September 23, 2007
8 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract (I used 1 tsp)
With a mixer (I used KA mixer), blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
Roll into small balls and place on wax-lined cookie sheet.
Refrigerate for 45 minutes.
Line two cookie sheets with wax paper.
In double-boiler, melt milk chocolate.
Dip balls and coat thoroughly.
With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Crush cookies that you set aside and sprinkle on top of truffles while chocolate is still melty.
Place on wax-paper-lined cookie sheet. Let cool (put in fridge).
Store in airtight container, in refrigerator.
Sunday, September 16, 2007
2 tablespoons extra virgin olive oil
3 stalks celery, chopped finely
3 large new potatoes, peeled and chopped
1 large carrot, chopped
1 small onion, chopped
7 cups water
5 vegetable bouillon cubes
5 whole allspice
2 pinches thyme
3 bay leaves
3 tablespoons butter
2 tablespoons flour
add chopped onion and celery.
heat over medium heat for about 5 mins (or until tender).
add water and bouillion cubes.
add all veggies and spices.
cook about 20-30 mins until all veggies are very soft.
in small pan, melt butter and slowly add flour and stir until golden brown. Slowly add some of the broth from your soup and stir to make a rew. Add this mixture to the soup and either mash with a potato masher OR for a smoother, creamier soup use an immersion blender.
1 Can Campbell's Tomato Soup
1 Can (use soup can) milk (any kind but skim, I use 1 %--whole works best)
2 C dry elbow Macaroni
an 8 oz. block of Colby Jack, shredded **Do not use white cheddar, it clumps**
Preheat oven to 350 degrees. Boil macaroni in salted water for about 8-10 minutes, drain. While pasta is cooking whisk together tomato soup and milk in a casserole dish and add most of cheese (just save enough for sprinkling on the top). Add macaroni and mix, sprinkle remainder cheese on top. I usually sprinkle some sea salt on top. Bake covered for 30 minutes and then take the cover off and broil until top is golden. You may need salt on the mac once it's done, it is not very salty at all.
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon garlic salt
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon ground paprika
Saturday, September 15, 2007
Mushroom Chicken in a Crockpot
1 lb boneless skinless chicken breasts (I used 2 large chix breasts and they equaled about 1lb total)
1 pkg chicken gravy mix (the powdered kind)
1 C White Wine (I used dry sherry, and used half to saute the mushrooms and 1/2 in the crock)
1 can cream of mushroom soup (I used cream of chicken)
8 oz cream cheese (I used 6 oz of low fat cream cheese)
1 pkg sliced mushrooms (use two!!!)
1-2 cloves garlic
1 T EVOO
garlic powder and onion powder (your pref--I used a couple of shakes of each)
Saute garlic 1 min in EVOO and add mushrooms and saute another minute, add 1/2 C dry sherry and salt and pepper and cook until there is very little liquid left. In the meantime, place chicken breasts in the bottom of crock and season with salt and pepper, onion and garlic powder and sprinkle dry gravy mix over chicken breasts (I only used about 1/2 the pkg), turn heat off of mushroom mixture and add can of cream of chicken soup and 1/2 c dry sherry and whisk until combined. Pour over chicken and set crock on high for 3 hours. In the last 1/2 hour add cream cheese, cubed and recover and cook for remainder. When done check the chicken for doneness and remove from crock. Whisk sauce together and serve over chicken.