Thursday, September 25, 2008

Chower and Taquitos

I made Rachael Ray's Keilbasa and Corn Chowder again but I doubled the recipe since I was feeding 5 people.

I also visited our brand new Harris Teeter

and picked up some Taquitos from the frozen food section.

Everyone at dinner raved about the Taquitos.

So here is my product endorsement

El Monterey, frozen Southwest Chicken Taquitos.

We finished off 10 of those babies at dinner. I should have baked the entire package. I'll be looking for more of their products!

Monday, September 22, 2008

Crockpot Applesauce pork


3 Pork Chops (bone in)
1 jar apple sauce
1/3 cabbage cut into bite sized pieces
1/2 an onion
minced garlic
brown sugar

I put a layer of applesauce in the crockpot
Then added the porkchops
Then I added the rest of the applesauce, and other ingredients.

I cooked on high for about 3 hours. Time will depend on your crockpot

Kahlua Chocolate Cheesecake

Kahlua Chocolate Cheesecake

Chocolate cookie crumb crust
2 cups crushed oreo cookies
1/3 cup melted butter
3 tablspoon sugar

1 1/2 cups semi-sweet chocolate pieces
1/4 cup Kahlua
2 tablespoons butter
3 packages (8 ounce) cream cheese softened
1/2 cup sugar
2 tablespoons flour
1 teaspoon vanilla
2 egg whites
1 cup whipping cream

Prepare Chocolate Crumb crust. Press firmly in bottom of 9 in. springform pan, Preheat oven 350 degrees.

In small saucepan, over medium heat, melt chocolate with Kahlua and butter; stir until smooth. Set aside.

In bowl, combine cream cheese, sugar, flour, and vanilla. Add egg whites; beat on low.

Stir in cream

Gradually blend in chocolate mixture.

Turn into prepared crust.

Bake 40 minutes or until filling is barely set in center.

Remove from oven and let stand at room temperature 1 hour.

Then refrigerate several hours or overnight.

**I really like this cheesecake, its a nice chocolate flavor, but I think next time I may reduce the cream a bit and add more kahlua. I want more Kahlua taste!**

Monday, September 15, 2008

Chicken Pot Pie

So I decided I wanted chicken pot pie. I used Ina Garten's recipe from the Food Network and of course changed things a little.

Chicken Pot Pie

3 whole (6 split) chicken breasts, bone-in, skin-on (I used boneless)
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade (I used canned)
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter (Mine is probably salted butter)
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes (I did not blanch)
1 (10-ounce) package frozen peas (2 cups) (I probably used a lot less because I had other veggies going in)
1 1/2 cups frozen small whole onions (I left these out)
(I cut up two celery stalks)
(I added some frozen corn)
(I boiled 6 red potatoes and diced them)
1/2 cup minced fresh parsley leaves (I used dry and a lot less. Just a big handful)

For the pastry: (I bought pie crust, I really suck at making my own)
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

(I made one large casserole dish instead of 4 individual dishes. I cut my pie crust into ribbons and did a woven pattern across the casserole dish)

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Tuesday, September 9, 2008

snakebite pasta

So this recipe really varies for us. Tonight I made dinner so here it goes

Snakebite pasta

Garlic Cheese Tortellini (2 store bought packages)
Buitoni vodka pasta sauce
1 can black beans drained and rinsed
two ears of roasted corn, kernels cut from the cobs
4 jalapeno pepper slices, diced (from a jar)
5 pieces of roasted peppers, diced (Trader Joes jar)
1 chili in adobo sauce (canned)
splash of hot sauce

Boil water and cook tortellini
In a sauce pan add vodka sauce and the rest of the ingredients, heat through
Drain tortellini and add the vodka sauce, veggie mixture

Eat :) I didn't find it very spicy (because I made it) I avoided throwing in a lot of the seeds from the chili in adobo can. DH adds more chilis and I think he throws in cheese.

Friday, September 5, 2008

Almost fall baking

Pumpkin Choc chip cookies


* 1 cup canned pumpkin
* 1 cup white sugar
* 1/2 cup vegetable oil
* 1 egg
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 2 teaspoons ground cinnamon
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon milk
* 1 tablespoon vanilla extract
* 2 cups semisweet chocolate chips
* 1/2 cup chopped walnuts (optional)


1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

**My changes**
I did 2 teaspoons pumpkin pie spice instead of 2 teaspoons cinnamon
I put all liquid ingredients together in my mixer, including the milk and vanilla before I added my dry ingredients
I baked at 365 for 12 minutes because one of the recipe comments suggested it.

Monday, September 1, 2008

Hersheys Best Brownies

mmmmmm. It's Labor Day weekend and even though we've had no plans I am making brownies right now and crockpot french onion soup next :)

The brownies baked perfectly! Next time I might double it all so they turn out thicker. They are moist but not too sticky and the edges arent too crispy. Yum. I already have sampled one and we haven't had dinner yet.

Hersheys Best Brownies
from the Hershey website

Best Brownie

* 1/2 cup (1 stick) of butter or margarine, melted
* 1 cup sugar
* 1 teaspoon vanilla extract
* 2 eggs
* 1/2 cup all-purpose flour
* 1/3 cup HERSHEY’S Cocoa
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup chopped nuts (I did not use)

Heat oven to 350°F. Grease 9-inch square baking pan.
Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan.

Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan (I only baked about 18 minutes). Cool completely in pan on wire rack. Cut into squares.

There is frosting that goes with these but I'm not making any frosting.