Saturday, August 27, 2011

Homemade Strawberry Ice Cream

Yes, this is my 5th dessert recipe in a row.  Yes, I am pregnant.

3 egg yolks (beaten)
1/2 pint milk
1/2 pint double/heavy cream
1/2 csugar
2 cups of strawberries
1 teaspoon of vanilla

Take the strawberries and mash them in with half the sugar (ie. 2oz or 50g) in a bowl. Place in the refrigerator whilst making the rest of the recipe.

In a separate saucepan, mix the egg yolks with the milk, salt and the remaining sugar. Place over a medium heat just to boiling point (stirring all the time). DO NOT LET IT BOIL.

Transfer the mixture into a chilled bowl to cool. When cool place in the refrigerator for up to 3 hours, remembering to stir the mixture from time to time. When cool, stir into the mixture the cream and vanilla essence and then blend in the strawberry/sugar mixture.

Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Banana Sour Cream Bread


After reading Gladys Goes Out to Lunch, James had his heart set on making banana bread.  We had extra sour cream in the fridge, so we decided to try out this new recipe.  It was SO moist!!

2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup and 2 tablespoons butter
1-1/2 cups white sugar
1-1/2 eggs
3 very ripe bananas, mashed
1/2 (16 ounce) container sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 teaspoons baking soda
2-1/4 cups all-purpose flour
2/3 cup and 1 tablespoon chopped walnuts (optional)

Preheat oven to 325 degrees F (150 degrees C). Grease two large loaf pans. In a small bowl, stir together 2T white sugar and 1/2 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture. (Save some to dust the top of the bread as well)
In a large bowl, cream butter and 1 1/2 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.

Strawberry Cheesecake Cupcakes

For Emilie's birthday I tried to re-create one of her favorite desserts- Trophy's Strawberry cream cheese cupcakes.  Although, they will never be quite good as trophy's, I think these were delightful!

1 box (3 packages of 9 crackers each) graham cracker crumbs
1 1/2 sticks of butter (12 Tbs), room temperature
1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
12 Tbs unsalted butter, room temperature
1 cup + 2 Tbs sugar
1 tsp vanilla extract
1/2 cup sour cream or plain yogurt (I used sour cream)
4 large egg whites
2 cups fresh strawberries, hulled & coarsely chopped

Preheat oven to 350 F and line 16-18 muffin tins with cupcake liners.  Mix one box of graham cracker crumbs with butter using a food processor.  The mixture should hold together when pressed with fingers, add more butter if needed.  Sprinkle about 1 tablespoon of the crushed graham cracker into the bottom of each prepared muffin tin.  Press down using fingers and bake for 3-5 minutes or until slightly browned.  Remove immediately from oven and set aside to cool.

In a medium bowl beat the egg whites until stiff, glossy peaks appear, about 3-4 minutes, be careful not to overbeat.  Set aside.

In a small bowl, mix together the flour, baking powder & salt. In a large bowl, cream together butter & sugar until light & fluffy and then add the vanilla & beat on a low-speed.  Then add half the flour mixture until incorporated then mix in the sour cream or yogurt.  Add remaining flour & mix until just blended.

Gently fold 1/3 of the egg into the batter until combined, do not over mix the egg whites or the cake will fall flat. Add remaining egg and fold in the chopped strawberries.  Fill each muffin tin about 3/4 of the way and bake for about 20 minutes depending on your oven.   You can test the doneness by sticking a toothpick through the center, if it comes out clean it is ready to take out!


Frosting:
1/4 C butter (room temperature)
1 8 oz package cream cheese (room temperature)
1/2 C strawberries, mashed up in a food processor
3 to 4 C powdered sugar
Cream butter and cream cheese.
Mix in the strawberries.
Add the powdered sugar to the taste and consistency you prefer.
Add to your favorite cupcakes!

Sunday, August 21, 2011

Raspberry Hot Chocolate



We got some fresh berries from the University Farmers Market and James got the choice of picking blueberry, raspberry or strawberry hot chocolate.  He choose Raspberry.  A very good choice!

The Hot Chocolate

1/3 cup unsweetened cocoa powder
1/2 cup sugar
1/8 teaspoon salt
1/2 cup boiling water
3 1/2 cups milk
1 teaspoon vanilla

Combine the cocoa, sugar and salt in a saucepan over medium heat. Whisk in boiling water and bring mixture to a boil, stirring continuously. Stir in the milk and heat until hot, but do not boil. Remove from heat and add vanilla. Serves 4-5.

The recipe we found said to stir in one teaspoon of seedless raspberry jelly, but we did about 1/4 cup of fresh smashed raspberries and just spooned out most of the seeds that floated to the top.

Zucchini Cookies


Have I mentioned I've been getting a TON of zucchini from my neighbor?  Therefore, we've been eating a ton of zucchini :)  I've made zucchini cookies before but when a friend passed along this recipe with butterscotch chips, I couldn't resist trying a new recipe.  They were fantastic.  I had 4 within 10min.  I'm eating for 2 right??

½ cup butter, softened
½ cup brown sugar
1 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 small zucchini, shredded (about 1 c.)
1 cup oatmeal
¾ cup shredded coconut
1/2 cup butterscotch

In a large bowl, cream together the butter and sugar. Add the egg and vanilla extract and beat well. Sift the flour, baking soda, and salt together and mix into the wet mixture. Add the shredded zucchini, oatmeal,  coconut, and butterscotch chips and mix thoroughly. Drop the dough by the tablespoonful onto  greased cookie sheets. Bake at 350 degrees for 12 to 14 minutes.

Friday, August 19, 2011

Stephanie's Creamy Corn and Spinach Enchiladas

Thank you Stephanie for sending me your favorite recipes! Check out her weekly meal plans HERE.  She has some great ideas!  This recipe was really tasty.  It would have been a 5 star recipe if I had lightly fried the tortillas first.  It made a TON of filling so I ended up using more tortillas and making a 9x13 pan for dinner and an 8x8 pan for the freezer.

2 tablespoons vegetable oil
1 large onion, chopped (about 1 cup)
2 1/2 cups shredded rotisserie chicken, pulled apart by hand
1 (4-ounce) can diced mild green chiles
2 teaspoons chili powder
1 (14 3/4-ounce) can cream-style corn
1 (10-ounce) box frozen creamed spinach, thawed
1/2 cup light sour cream
1 cup already shredded Monterey jack cheese (4 ounces)
1/2 teaspoon salt
12 super size corn tortillas (each about 6 1/2-inches across)
Sauce:
3/4 cup green taco sauce or salsa verde (not chunky)
1/2 cup light sour cream
Shredded Monterey jack cheese, to taste
1/2 cup finely chopped cilantro leaves

Directions
Position a rack in the bottom third of the oven and preheat the oven to 350 degrees F. Lightly coat a 13 by 9-inch pan and a piece of foil large enough to cover the pan with nonstick cooking spray.

To make the filling: Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until it is clear, about 4 minutes. Add the chicken, chiles and chili powder, and cook for 2 minutes, stirring constantly. Remove from the heat and stir in the corn, spinach, sour cream, cheese, and salt.

Place a stack of 6 tortillas between damp paper towels and microwave on high power until the tortillas are hot and soft enough to roll, about 1 minute. Cover with a cloth towel to keep warm. Remove 1 tortilla at a time, keeping the other tortillas covered, and place a rounded 1/3 cup of the filling down to the center. Roll into a cylinder and place in the prepared pan, seam side down and close enough to touch. Repeat with the remaining tortillas. Cover the pan tightly with foil and bake until the enchiladas are hot, about 30 minutes.

To make the sauce: Meanwhile, stir the taco sauce and sour cream together in a small bowl. Uncover the pan and spread the sauce over the hot enchiladas. Sprinkle cheese and cilantro over the top. Return to the oven, uncovered, and bake until the cheese melts and the sauce is bubbly, about 10 minutes.

Taco Pizza

Another fantastic pioneer woman recipe. James said, "Every night for dinner we should eat this!"  Have you noticed the trend in my recipe choices recently? Not everything sounds good when I'm pregnant, but spicy ALWAYS sounds good!

Pizza Dough (I use Trader Joes)
1 can (14 Ounce) Black Beans
1 teaspoon Taco Seasoning (prepared, Or Make Your Own)
4 whole Corn Tortillas, Sliced Into Thin Strips
½ cups Canola Oil, For Frying
1 cup Grated Sharp Cheddar
1 cup Grated Monterey Jack Cheese
1 head Green Leaf Lettuce, Sliced/shredded Thin
2 whole Ripe Tomatoes, Diced
½ cups Cilantro Leaves
¼ cups Sour Cream
3 Tablespoons Hot Sauce (more To Taste)

*Note: I skipped this beginning part and just bought a can of black bean refried beans from Trader Joes and just heated them in the microwave so they would be spreadable.
Pour black beans into a saucepan. Add seasonings to taste and heat up beans over medium-low heat. Use a potato masher to mash the beans to desired texture. Continue cooking/heating beans over medium-low heat, stirring occasionally, until no longer runny (should be the texture of refried beans. Set aside.

In a small skillet, heat canola oil over medium heat. When hot enough to fry, drop in the tortilla strips in batches, frying quickly and removing from oil with a fork when crisp–about 30 to 45 seconds per batch. Transfer to a paper towel-lined plate. Set aside.
Place oven rack in the bottom position in the oven. Preheat oven to 500 degrees.

With hands, spread pizza dough on an oiled baking sheet, making sure it’s relatively thin. Spread layer of refried beans all over pizza crust. Sprinkle mixed grated cheeses over the top. Place pan in the oven (in the bottom half of the oven) and bake for 9 to 12 minutes. Watch it to make sure crust doesn’t burn.
Remove pizza from oven. Sprinkle on shredded lettuce, diced tomatoes, and cilantro leaves.
Mix together sour cream and hot sauce, adding enough hot sauce to make the mixture pourable. With a spoon (or you can put it in a pastry bag) drizzle mixture over finished pizza.
Sprinkle with tortilla strips. Cut into squares and serve immediately with good quality salsa.

Tuesday, August 16, 2011

Bites Facebook Page

At the suggestion of a few friends, I've started a Bites Facebook Page.  Will you scroll down and look on the right side of the page for the "Like" Button and like my page?

Monday, August 8, 2011

Zucchini Cream Cheese Bacon Quiche


I'm pretty excited about this recipe because I did a little experimenting, and it turned out great!  I am a dedicated recipe follower and get nervous when I make alterations.  But I couldn't find a recipe for what I was craving, so I combined about three and came up with this.  It was fantastic!

1 frozen 9-inch deep dish pie shell (I use Trader Joes frozen crusts)
4 ounces cream cheese

Filling:
6 strips of bacon, diced
1-2 cups of roughly chopped zucchini
1 medium onion, chopped
1 clove of garlic, chopped
2 eggs beaten
1/4 tsp of dried basil
1/4 tsp of dried oregano
1 cup of shredded mozzarella cheese
1/2 tsp of pepper
generous pinch of salt

Preheat oven to 425
Pre-Bake crust for 10 minutes.
Cool completely.
Cook the bacon in a skillet over medium heat until crisp.
Remove and drain on paper toweling.
Using two tablespoons of the bacon drippings, saute the prepped zucchini, onion, and garlic until tender.
In a large bowl, combine eggs, cheese, seasonings, bacon and zucchini mixture.
Cover the bottom of the pie crust with the cream cheese, cut into small pieces.
Pour the zucchini mixture into baked cooled crust.
Bake at 375 degrees for 20 minutes or until a knife inserted in the center comes out clean. Cover the edges of the pastry with foil if it starts to brown too quickly.

Short Ribs in Tomato Sauce

Whoa- this recipe made us feel like we were eating like kings!  What a treat!  After cooking for 3.5 hours, you can slide the bones out with tongs.  They are so tender, it is ridiculous.  I didn't wait for the 5 hours to cool them, I just spooned the grease off the top once they were done cooking.

8 whole Beef Short Ribs
2 Tablespoons Olive Oil
Salt And Pepper, to taste
1 Tablespoon Sugar
4 cloves Garlic, Crushed
1 whole Medium Onion, Diced
1 cup Red Or White Wine
1 can (28 Ounce) Whole Tomatoes
1 can (14 Ounce) Tomato Sauce
1 teaspoon Salt
1/4 teaspoon Red Pepper Flakes
1/4 teaspoon Ground Thyme
1 pound Fettuccine
Grated Parmesan Cheese
Minced Fresh Parsley (optional)

Preparation Instructions
Preheat oven to 275 degrees.
Heat olive oil in a heavy pot over medium-high to high heat. Sprinkle short ribs with salt and pepper. Brown short ribs in oil, about 1 1/2 or 2 minutes per side. Remove to a plate.
Pour off excess oil (be careful!) Throw garlic and onions into pot. Stir to cook for a minute or two, then add tomatoes, tomato sauce, wine, salt, red pepper flakes, and thyme. Stir to combine.
With tongs, set short ribs back into the pot, submerging as much as possible in the sauce. Cover pot and place into the oven. Cook for 3 1/2 to 4 hours. Short ribs should be tender and falling off the bone.
*Remove ribs from pot. Allow to cool, then wrap tightly and refrigerate. Allow pot of sauce to cool a bit, then place pot into the fridge for several hours or overnight. Remove hardened fat/grease from the top. Discard fat. Return ribs to pot, then return pot either to stovetop or oven and warm it up.
Boil pasta according to package directions. Turn pasta onto a large platter, then top with tomato sauce and short ribs. Sprinkle plenty of Parmesan over the top, as well as some chopped parsley.

Wednesday, August 3, 2011

Fig-Prosciutto Pizza

This recipe was so unique and SO good! Everyone was raving! I wanted my prosciutto to be crispy, so I browned it in a skillet first before putting it on the pizza. I used Trader Joes Pizza Dough.

FOR THE PIZZA:
2 Tablespoons Olive Oil
4 Tablespoons Fig Spread Or Jam
Kosher Salt To Taste
12 ounces, weight Fresh Mozzarella, Sliced Thin
6 ounces, weight Thinly Sliced Prosciutto (see note above)
1 bunch Washed And Rinsed Arugula
Freshly Ground Pepper, to taste
1/2 cup Shaved Parmesan

Preparation Instructions

Preheat oven to 500 degrees.
Roll out the pizza dough as thinly as possible. Place on a large baking sheet.
Drizzle lightly with olive oil and sprinkle lightly with kosher salt. Spread fig spread (or jam) all over the surface of the dough. Sprinkle lightly with salt.
Lay sliced of mozzarella all over the surface. Sprinkle lightly with salt and freshly ground pepper. Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly.
Remove from oven and immediately lay prosciutto over hot pizza. Just before serving, sprinkle on arugula and Parmesan shavings.
Cut into wedges or squares and serve immediately!

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