Tuesday, March 31, 2009

Lettuce Wraps

What a great spring recipe!  I just chopped up 3/4 c. almonds and added them to a couple bunches of sliced red grapes, 1/2 crumbed blue cheese and 1/4 c. Annie's Goddess Dressing.

Holla’ Spinach, Beef and Barley Stew

Hurry!  You have to make this delicious recipe before stew weather is over!  Josh and Carrie gave me this recipe and I wish I would have doubled it to freeze a second batch for next week!

2 Tbsp. butter
2 Tbsp. flour
1 tsp. cayenne pepper (use 1/2 tsp. if you don't like a lot of heat- it's pretty spicy!)
1 tsp. ground black pepper
2 cloves diced garlic
½ cup red wine
1lb. cubed sirloin (I just used the already packaged beef stew meat from Safeway)
1 carrot, chopped
1 stalk celery, chopped
½ onion, chopped
1 leek, sliced down the center and then sliced thinly
6 cups beef stock
½ tsp. dried thyme
2 bay leaves
½ cup barley (rinsed)
1 stalk of parsley
1 bunch of fresh spinach leaves
Salt, pepper, and cayenne pepper to taste

In a large stock pot, melt the butter on low heat
Mix together the flour, cayenne and black pepper in a bowl, then add it to the butter, whisking until smooth.
 Turn heat up to Med/high and add the sirloin and garlic.  Brown the sirloin, then remove it.
Brown the carrot and onion
Add celery and leeks and cook for another 3 minutes
Add sirloin back in with the red wine and vegetables. Cook for another 5 minutes.
Add the beef stock, thyme, bay leaves and bring to a boil
Reduce heat and simmer for at least 3 hours.
About 45 minutes before you serve the soup, add in the barley
About 10 minutes before serving, add the spinach and parsley
Salt, pepper, and cayenne to taste

Mini Pumpkin Loaves

I finally had a chance to use my new stoneware mini-loaf pan.  These turned out perfectly moist!

2 cups sugar
1 (16 oz) can pumpkin
2 eggs
1/2 cup oil
2 1/2 cups flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. allspice
1/2 tsp. salt

Combine sugar, pumpkin and eggs til well blended. Add oil and beat. Blend in flour, soda,and spices. Pour into 4 greased mini-loaf pans (5 3/4x3 1/2x2 1/2"). Fill pans 3/4 full. Bake in pre-heated 350°F oven for 55 minutes or until toothpick inserted near center of loaf comes out clean. Cool in pans 5 minutes, then cool on rack.

Mexican Zucchini Cheese Soup

Yes, this soup does have valveeta in it, but I promise, it's a keeper!

1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon dried oregano
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can Mexican-style stewed tomatoes
2 medium zucchini, halved lengthwise and cut in 1/4 inch slices
2 medium yellow squash, halved lengthwise and cut in 1/4 inch slices
1 (8.75 ounce) can whole kernel corn, drained
1 (4.5 ounce) can diced green chile peppers
12 ounces processed cheese food, cubed
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh cilantro

Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.
Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.

Artichoke Rice Salad

This is another great recipe from my Aunt Jo!

1 (6 oz) pkg long grain rice & wild rice mix
1 (2oz) jar chopped pimentos, drained
1 (14 oz) can artichoke hearts, drained and chopped
12 pimento-stuffed green olives, chopped
3 green onions
1 c. chopped celery
1/2 c. mayo
1 t. curry powder
tomato wedges

Cook rice according to package directions, but do not add butter.  Cool.  Add remaining ingredients, stir well and refrigerate until serving.

Sausage Stuffed Potatoes

These potatoes were really easy for a weeknight meal.

2 large russet (baking) potatoes (preferably organic; 3/4 pound each, scrubbed
3 tablespoons mayonnaise
1 tablespoon plus 1/2 teaspoon water, divided
3/4 teaspoon tomato paste
1/2 teaspoon anchovy paste
1 1/2 tablespoons Dijon mustard, divided
1/2 medium onion, finely chopped
1 tablespoon olive oil plus additional for coating potatoes
1/2 slice firm white sandwich bread
1 tablespoon milk
1/2 pound bulk breakfast sausage (1 cup) or 1/2 pound of breakfast sausage, casings removed
1 tablespoon chopped parsley

Prick potatoes with a fork. Microwave, covered with a paper towel, on high power until tender, 10 to 12 minutes.

Cutting lengthwise, remove top fourth of each potato and scoop out centers (reserve for another use), leaving 1/2-inch-thick walls.

Whisk together mayonnaise, 1 tablespoon water, tomato paste, anchovy paste, and 1 1/2 tablespoons mustard.

Preheat oven to 350°F with rack in middle.

Cook onion in oil with a pinch of salt in a small heavy skillet over medium heat, stirring occasionally, until golden, about 10 minutes.

Meanwhile, tear bread into small pieces, then soak in milk in a medium bowl until very soft. Mix in sausage, parsley, onion, and 2 tablespoons mayonnaise sauce with your hands.

Divide filling between potatoes, then coat skins lightly with oil. Bake in a 4-sided sheet pan until sausage is cooked through, about 30 minutes.

Remove potatoes from oven and turn on broiler. Spoon remaining mayonnaise sauce over filling and broil 3 to 4 inches from heat until charred in spots, 3 to 5 minutes. Cool slightly.

Wednesday, March 25, 2009

Shout Out to the Bites Fans

Bites Fans- I want to hear from you!  On the side of the blog today I posted my top 10 (current) favorite recipes.  Did I leave anything out that you love and make all the time?  If you read the blog regularly, I would love to know your name, where you're from, how you heard of Bites and what your favorite recipe is.  Just click on Comments below!

Tuesday, March 24, 2009

Carne Asada and Tex-Mex Fried Rice

The meat could not have been more flavorful and was a perfect complement to the rice.

Carne Asada

1 ½ lbs flank steak
4 Tbsp white vinegar
6 Tbsp soy sauce
2 cloves garlic, minced
1 lime, juiced
¼ cup olive oil
1 tsp salt
1 tsp ground black pepper
1 tsp ground white pepper
1 tsp garlic powder
1 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp paprika

Combine all ingredients except meat in large zip lock bag. Add meat and marinate at least 6 hours. You can cut the meat into bite-sized pieces either before or after you marinate.

Cook marinated bite-sized pieces in a large frying pan, including the marinade. Cook meat until marinade has cooked off. Use meat to make, tacos, burritos, tostadas, quesadillas, whatever. Also, the leftover meat is very delicious just cold in a salad.

2 tablespoons vegetable oil
1 14-ounce can hominy or 2 ears of corn, kernels removed
1 small red onion, chopped
1 jalapeño, seeded and chopped
2 cloves garlic, finely chopped or grated
2 cups cooked long grain white rice
1/4 cup (about a handful) chopped cilantro
2 to 3 small tomatoes, seeded and diced
A few dashes hot sauce (more if you like it spicy!)
Salt and ground black pepper

Place a medium skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the hominy or corn, onion, jalapeño and garlic to the pan, and cook until the veggies are golden brown, 5-6 minutes.

Add the rice to the pan and continue cooking until the rice is light golden and crispy, 3-4 minutes. Remove the pan from the heat and stir in the cilantro, tomatoes and hot sauce. Season with salt and pepper 

Monday, March 23, 2009

Mushroom Bourguignon

I LOVE portobello mushrooms so this recipe would be a 5 star in my book but Mark said for the general population, it would be a 4 star.  I loved the rich flavors in the sauce- garlic, thyme, red wine, etc

Serves 4

2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either)
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
1 cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional)

Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.

Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.

Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.

Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.

To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.

Pizza Pockets

Jaime Green passed this recipe on to me and I knew anything with pizza in the title would be a keeper.  However, I did not expect to absolutely LOVE them like I did.  Try to pace yourself though because I ate WAY too many.

1 tablespoon olive oil
8 ounces hot Italian sausage
1 cup tightly-packed arugula (about 1 ounce)
4 ounces cream cheese, room temperature
1/3 cup grated Parmesan, plus 1/4 cup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury)
All-purpose flour, for rolling out pizza dough
1 egg, beaten (for egg wash)
1 1/2 cups marinara sauce, store-bought or homemade

Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.

Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.

Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 20 minutes.

Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.

Meadow Muffins

I can thank Angela and her new food blog for this tasty recipe.  James was arm pumping at the plate for more, more, more!  I think he was a fan.

1 2/3 C flour
2/3 C whole wheat flour
1 Tbsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ tsp. nutmeg
1 tsp. cinnamon
1/3 C shortening (I used 1/4 cup butter)
1 ¼ C buttermilk
¾ C mashed sweet potatoes (I used 1 cup)
1/3 C firmly packed brown Sugar

Preheat oven to 400. Grease a large baking sheet.
In large bowl, stir together first 7 ingredients.
Cut the shortening into the flour until the mixture resembles coarse cornmeal.
In a medium bowl, stir together remaining ingredients until sugar is dissolved.
Stir buttermilk mixture into dry ingredients until mixture forms a soft dough.
Drop 12 heaping soupspoonfuls onto the prepared baking sheet.
Bake 20-25 minutes or until golden on top. (Make sure to check at 20 min.)
Cool 15 minutes on rack before serving.

Saturday, March 21, 2009

Seashell Hot Dog Bake

Emilie said she was a big fan so we had to try it...and if you ever have a need to get rid of extra hot dogs (i.e. your husband does the grocery shopping for the week and pulls out the "they were buy one, get one free" card), it's actually pretty tasty.

8 ounces medium pasta shells, uncooked
1 large onion, chopped
1 garlic clove, minced
1 tablespoon butter
1 (16 ounce) package hot dogs (halved lengthwise and sliced)
1 1/2 cups spaghetti sauce (we used spicy red pepper sauce to give it more flavor)
1 large tomato, chopped
1 (8 ounce) carton sour cream
2 ounces provolone cheese, shredded (1/2 cup)
2 ounces mozzarella cheese, shredded (1/2 cups)

Preheat oven to 350 degrees F.
Prepare macaroni according to package directions; drain and set aside.
Meanwhile, in a large skillet cook onion and garlic in hot butter over medium heat until nearly tender.
Stir in hotdogs and cook until lightly browned.
Stir in spaghetti sauce and tomato.
Bring to boiling. Remove from heat.
Stir in sour cream and half of the cheeses.
Stir mixture into drained pasta.
Spoon into 2-quart casserole.
Cover and bake about 30 minutes or until hot.
Uncover and sprinkle with remaining cheeses. Bake, uncovered, 5 minutes or until cheese melts.

Wednesday, March 18, 2009

Rich and Creamy Tomato Basil Soup

This original recipe called for a stick of butter but I tried to make it slightly healthier by only using 1/2 stick.  James was getting bored eating it with a spoon, so Mark gave him a straw and he sucked the bowl dry!

4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/4 cup butter
salt and pepper to taste

Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Stuffed Cabbage Rolls

Had to have some cabbage for St. Patty's Day.  I added some cayenne pepper and hot chili sauce for a little pizazz.

8-10 cabbage leaves

1 c. COOKED rice
1 lb. ground beef
1/4 c. chopped onion
2 cloves garlic
1 egg, slightly beaten
1 t salt
1/4 t black pepper
1/4 t cayenne pepper
1 t hot chili sauce
2 t Worcestershire

15 oz. tomato sauce
2 T brown sugar
1T lemon juice
1 T Worcestershire

Core cabbage and steam for 10 min.  Preheat oven to 350.  Combine filling ingredients and add small amount to each steamed cabbage leaf.  Roll and place in baking pan, seam side down.  Combine ingredients for sauce and pour over top.  Bake for 60min.

Carne Adovada

We had this tender meat in a taco with sour cream, cheese and cilantro.  It does require you to have your oven on for 4.5 hours, so make it while it's still cool outside (sorry AZ folks- I know you're already in the 90s).

2 tablespoons canola oil
3 tablespoons all-purpose flour
4 tablespoons New Mexico red chile powder
2 1/2 cups warm water
3 cloves garlic, peeled and minced
1 1/2 teaspoons dried oregano
1/3 teaspoon ground cumin
1 tablespoon salt
3 pounds cubed pork stew meat

In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool.
Place pork in a large baking pan or casserole pan. When chile mixture has cooled, add it to pork and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight.
Preheat oven to 275 degrees F.
Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.

Tuesday, March 17, 2009

"Love" Sauce

Bethany gave me this recipe recently and I am forever grateful. It has become a pregnancy craving of mine. As soon as I stop eating it, I start thinking about when I can eat it again.

27 oz. tomato sauce
4 oz. canned diced jalapenos
1 t salt
1/2 c. cilantro
3 cloves garlic
3-4 dried tepin or pequin or chile de arbol peppers
(usually found in clear, plastic bags in the hispanic food aisle)
10 oz. water

Fry the dried chilis in a small amount of oil over medium heat until browned slightly (~5 min)
Add all ingredients to blender and puree.
Serve with chips or over eggs, tacos, sandwiches, etc

Applebee's Walnut Blondie

Have you ever had the walnut blondie at Applebees?  It comes out piping hot on this sizzling skillet and is to die for.  This copycat recipe gets it pretty close!  I baked mine in a smaller sized stoneware pan and the cooking time was a lot longer- closer to 40min.  Next time I'll try it in a 9" square pyrex.  It's too hard to wait that long to eat a treat like this!  Oh, and I didn't sift the flour and it turned out great.

1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup flour, sifted
1/4 cup chopped walnuts (or more if desired)
1/3 cup butter or margarine (melted)
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips

Maple Butter Sauce
3/4 cup maple syrup
1/2 cup butter
3/4 cup brown sugar
1/4 cup chopped walnuts (optional)


Preheat the oven to 350 degrees F.

Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again.
Add chopped nuts and mix well. Set aside.

Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well.
Add flour mixture, a little at a time, until mixed well.
Stir in white chocolate chips. Spread out dough in a 9-inch pan.
Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center.
Serve warm with ice cream and Maple Butter Sauce.

Maple Butter Sauce

In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add walnuts.

Pasta e Fagioli

Mark is not the hugest fan of soup but the pasta and prosciutto in this soup make it a favorite of his.

1/2 cup chopped onion
1 small carrot, grated
1/4 cup chopped celery
1 clove garlic, minced
1/4 pound prosciutto, finely chopped
1 tablespoon olive oil
6 cups chicken broth
3 cups tomato juice
2 cups red beans
1 tablespoon dried parsley
2 teaspoons dried basil
1/8 teaspoon ground cayenne pepper
1 tablespoon distilled white vinegar
2 teaspoons white sugar
salt and pepper to taste
1 (16 ounce) package ditalini (shell) pasta

In a large stock pot, saute onions, carrots, celery, garlic and ham in olive oil until onion is transparent.
To stock pot add chicken broth, tomato juice, red beans, parsley, basil, red pepper, vinegar, sugar and season with salt and pepper. Simmer for 1 hour.
Fill a separate stock pot 3/4 full of water and bring to a boil. Add pasta and cook until tender and drain. Place desired amount of pasta into separate serving bowls and ladle soup on top.

Monday, March 16, 2009

Lime Chicken Soft Tacos

Another Mark pick this week...  We usually do beef tacos so it was fun to mix it up!

1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa

Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Blue Cheese Burgers

These burgers were really moist and flavorful.

1 pound lean ground beef
1-1/2 ounces blue cheese, crumbled
2 tablespoons and 2 teaspoons minced fresh chives
1/8 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire sauce
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/4 teaspoon dry mustard
4 French rolls or hamburger buns

In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
Preheat grill for high heat. Gently form the burger mixture into 4 patties.
Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.

Sunday, March 15, 2009

Pasta with Chicken, Sun-dried Tomatoes, Gorgonzola and Pine Nuts

Since a lot of the ingredients in this recipe are on the expensive side, I bought most of them at Costco in bulk and then had two friends split the cost with me and we made the dish together during the day for our families to eat that night.  It was a lot of fun!

1/2 c. chopped drained oil-packed sun-dried tomatoes (2T oil reserved)
2 skinless boneless chicken breast halves (about 9 oz total)
1 lb. gnocchi pasta
4 garlic cloves, minced
1/2 c. chopped fresh basil
1/2 c. canned low-salt chicken broth
1/2 c. crumbled gorgonzola cheese (about 2 oz)
1/4 c. chopped prosciutto
1/4 c. pine nuts, toasted 

Heat 1 T oil reserved from the tomatoes in heavy large skillet over med-high heat.  Add chicken to skillet and saute until cooked through, about 3 min per side.  Transfer chicken to plate and cool; do not clean skillet.  Cut chicken into half inch pieces. 

Cook pasta in large pot of boiling salted water until just tender, but still firm to bite. Drain pasta; transfer to large bowl. 

Meanwhile, heat remaining 1 T tomato oil in same skillet over med-high heat.  Add garlic; saute until tender, about 1 minute.  Add sun-dried tomatoes, chicken, basil, broth, cheese and proscuitto to skillet and bring to boil. 
Add sauce to pasta and toss to coat.  Season to taste with salt and pepper.  top with pine nuts and serve.

Mandarin Pasta Salad

Mandarin Pasta Salad is my favorite pampered chef recipe. The dressing is made from lipton onion soup mix and would be great as a marinade as well. The salad travels really well to picnics, potlucks, etc. Hence the classy photo on a bleacher that we took at our kickball game!

Dressing, mix:
1 tsp. fresh ginger root (I use dried equivalent)
1 garlic clove, minced
1/3 cup rice vinegar
¼ cup orange juice
¼ cup vegetable oil
1 tsp. sesame oil
1 envelope Lipton Recipe Secrets Onion Soup Mix
2 teaspoons sugar

8 ounces bow tie pasta, cooked, drained and cooled
½ cucumber, chopped
½ cup red bell pepper, chopped
½ cup red onion, chopped
6 ounces fresh baby spinach leaves
1 can (11 ounces) mandarin oranges, drained
2 cups cooked chicken breast, cubed
½ cup sliced almonds

Mix the dressing ingredients well and chill. When ready to serve, toss chilled salad ingredients with dressing, sprinkle on almonds and serve!

Homemade Corndogs

One of the meals that Mark planned this week was corndogs.  I'm not usually the hugest fan of corndogs, but these are as good as they get!

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup white sugar
4 teaspoons baking powder
1 egg
1 cup milk
1 quart vegetable oil for frying
2 (16 ounce) packages beef frankfurters
16 wooden skewers

In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
Fry 2 or 3 corn dogs at a time for 8 to 10 minutes, or until lightly browned. Drain on paper towels.

Saturday, March 14, 2009

Mark's famous pancakes

1 cup all-purpose flour
1 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1 cup milk
2 Tbsp. cooking oil
1 mashed banana, chocolate chips (optional)

Combine flour, sugar, baking powder, and salt.
Make a well in the center of mixture and set aside.
Combine the egg, milk, and oil; add egg mixture all at once to the flour mixture.
Stir just until moistened (batter should be lumpy); add additional milk to thin batter if necessary.
For standard-sized pancakes (the ones I made), pour or spread about 1/4 cup of batter into a 3-inch circle onto a hot, lightly greased griddle or frying pan. 
Cook over medium heat for about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.

Wednesday, March 11, 2009

Boston Cream Pie Cupcakes

Yep.  Pretty much as amazing as they sound.  I didn't sieve the vanilla cream because I'm not sure how you do that...  Boston Cream Pie doughnuts are my very favorite thanks to a routine of eating them every Sat morning at the Gibson's.

1 1/2 cups all-purpose flour, plus more for tins
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.

Chocolate Glaze
2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
1 tablespoon light corn syrup

Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.

Vanilla Cream
2 large egg yolks
1/4 cup sugar
2 tablespoons plus 1/2 teaspoon cornstarch
Pinch of salt
1 cup whole milk
1/2 teaspoon pure vanilla extract

Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

Monday, March 9, 2009

Indian Fry Bread

A state fair staple.  The Crowls came over on Friday to make these with us.  The dough recipe is:

4 cups flour
1 Tablespoon baking powder
I teaspoon salt
1 1/2 cups warm water
1 cup lard/shortening
Mix the flour, baking powder, and salt together. Add the warm water and mix until soft and elastic. You do not want the dough to be sticky. You can add a little more warm water to make the dough soft if it becomes too stiff. Form round balls out of dough and stretch to desired size for frying. Melt the lard in a heavy frying pan. Do not drop the dough it (it splatters). brown on both sides. Take out and drain between paper towels. If bubble forms when cooking poke a small hole in the center of the bread.

Dinner toppings: Refried beans, ground beef, lettuce, tomatoes, cheese, sour cream and salsa

Dessert toppings: Honey, powdered sugar

Chicken Souiza Cornbread Bake

1/2 cup butter
1 onion, finely chopped
1 clove garlic, minced
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can cream-style corn
1/4 teaspoon salt
2 eggs
1 (8.5 ounce) package corn bread mix
2 1/3 cups chopped cooked chicken breast
2 tablespoons canned green chile peppers, chopped
1 (4 ounce) jar chopped mushrooms, drained
1 1/2 cups sour cream
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) package Monterey Jack cheese, shredded

Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish.
Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.


1 cup light corn syrup
1 cup white sugar
1 1/2 cups peanut butter
6 cups crisp rice cereal
1/2 cup butterscotch chips
1/2 cup semisweet chocolate chips

Generously butter a 9x13 inch baking pan. Set aside.
In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.

Sunday, March 8, 2009

Grilled Shrimp Tostadas

This model was pricey to hire but doesn't he make the picture??

16 ounces Uncooked Large Shrimp peeled and deveined
2 tablespoons Olive Oil
1 Large clove Garlic finely minced
1/2 teaspoon Ground Cumin
2 teaspoons Olive Oil
2 cups Field Greens
1 teaspoon Olive Oil
1 teaspoon Red Wine Vinegar
Salt to taste, iodized
Black Pepper to taste, coarse ground
4 6 inch Flour Tortillas

1 cup Roma Tomatoes (plum) diced
2 Ripe Avocados diced
1/2 cup Cucumber peeled, seeded and diced (tip: use an English cucumber and you don't have to worry about deseeding)
3 tablespoons Red Onion diced
1 tablespoon Cilantro Leaves finely chopped
1 Large clove Garlic finely minced
Juice from 1 large Lime

1. Mix first four ingredients in a bowl. Cover and chill for about one hour.

2. Preheat oven to 350°F. Brush Mission® Flour Tortillas with 2 tsp olive oil, place on baking sheet and cook about 12 minutes or until tortillas are slightly browned and crisp.

3. Mix salsa ingredients in medium bowl and season with salt and pepper. Heat large non-stick skillet over high heat. Add marinated shrimp and sauté until cooked through, from three to five minutes.

4. Toss field greens with 1 tsp olive oil and vinegar. Add salt and pepper to taste. Arrange 1/4 cup of greens and an equal number of shrimp upon each of the four baked tortillas.

5. Top with salsa. Serve immediately.

Monday, March 2, 2009

Thai Salad

Emilie's mom gave me this recipe:

6 T. rice wine vinegar
6 T. canola oil
5 T. creamy peanut butter (I used crunchy)
3 T lite soy sauce
3 T brown sugar
2 T minced garlic
1 t ground ginger

Mix and Toss with:

1 bag shredded green cabbage
1/2 bag shredded red cabbage
1/2 bag shredded carrots
1 bell pepper (any color)
4 large green onions, chopped
1/3 c. cilantro
1/2 c. chopped cucumber

Sunday, March 1, 2009

Simple Alfredo Sauce

Michelle got me hooked on this simple alfredo sauce. We just added sliced chicken breasts, cooked in cajun seasoning and olive oil.


1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley


Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

Buffalo Wing Pizza

So simple.  So good.  I'm so glad we got the Janicki's hooked on our deep dish pizza!  We are so excited when they walk over to borrow our bread machine.

Pizza crust.  Topped with ranch dressing, cubed chicken breast (already cooked and then coated in Frank's buffalo wing sauce), cheddar cheese.  Yum!


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