Thursday, December 30, 2010

Chicken stir fry


  • 4 (4 ounce) boneless skinless chicken breast halves
  • 3 tablespoons cornstarch
  • 3 tablespoons soy sauce
  • 1/2 teaspoon ground ginger
  • 3 garlic cloves
  • 3 tablespoons cooking oil, divided
  • 2 cups broccoli florets
  • 1 cup sliced celery (1/2 inch pieces)
  • 1 cup thinly sliced carrots
  • 1 cup pea pods
  • 1 small onion, cut into wedges
  • 1 cup chicken broth
  • 1 teaspoon onion powder
  • 1 cup pinneapple
  • 1 cup cashews
  • dash of basil and parlsey


  1. Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder onion powder, add to bag and shake well. Refrigerate for 30 minutes.
  2. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion, pea pods, pinneapple adn cahsews for 4-5 minutes or until crisp-tender. Add broth and basil and parsley. Return chicken to pan. Cook and stir until thickened and bubbly.

Sunday, December 19, 2010

Emeril's Spiced Nuts

 I rcvd these as a hostess gift, 

and I can tell you they are quite yummy!

 Emeril's Spiced Nuts


  • 2 tablespoons butter
  • 1/4 cup light brown sugar
  • 2 tablespoons water
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups mixed nuts, such as walnuts, pecans, hazelnuts and almonds


Mix spices and reserve.
Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes. Transfer to a small bowl and set aside. Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute. Return the nuts to the skillet and toss to combine with the glaze. Cook for about 1 to 2 minutes, or until the nuts  are glazed and golden brown.
Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork. Let rest until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.

Andrea's favorite cookies

from my pal Andrea

Marin's Andes Mint Cookies

3/4 c. butter
1 1/2 c. brown sugar
2 T. water
2 cups semi-sweet chocolate chips
2 eggs
1 1/4 tsp soda
1/2 tsp salt
2 1/2 cups flour

1. Preheat oven to 350 F.
2. Melt butter, sugar and water over low heat.
3. When melted, stir in semi-sweet chocolate chips. Stir until melted. Cool 10 minutes.
4. Beat in eggs, soda, salt and flour. Cool 45 minutes.
5. Roll into balls and place on cookie sheet.
6. Bake for 11 minutes.
7. Immediately after removing the cookies from the oven, top each cookies with an Andes mint. Spread the mint across the top of the cookie when melted.
8. Transfer cookies to a cooling rack and let cool.
(Note: I sprinkled crushed candy cane on these cookies, but Marin makes them year round sans candy cane. Yumm-o!)

Chocolate Candy Cane Cookies

1 cup butter
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
2 tsp vanilla
2 cups all-purpose flour
2/3 cup cocoa
3/4 tsp baking soda
1/4 tsp salt
12 candy canes, crushed

1. Preheat oven to 350 F.
2. Cream butter and sugar. Beat in eggs and vanilla.
3. Add dry ingredients and mix again.
4. Sample as much of this truly divine cookie dough as desired. If there is ample dough left, proceed with recipe. Otherwise, begin again at step two.
5. Mix in crushed candy cane.
6. Drop by spoonful onto greased cookie sheet.
7. Bake 8-10 minutes.
8. Cool only slightly, then transfer to rack to cool. (Note: Maybe they shouldn't cool at all on the sheet. I left my cookies on the sheet too long and the bits of melted candy cane cooled, hardened and stuck to the cookie sheet. As this is an improvised recipe, I'm still figuring this part out. If you have any insights, by all means share!)

Roasted Pear Stuffing

Roasted Pear Stuffing


2  teaspoons  olive oil
4  cups  sliced peeled Bosc pear (about 3 1/2 pounds)
1  cup  diced onion
1  cup  diced peeled celeriac (celery root)
3  garlic cloves, minced
1/2  cup  dry sherry
5  cups  (1/2-inch) cubed dense white bread (about 8 ounces)
1  cup  fat-free, less-sodium chicken broth
1/2  cup  chopped hazelnuts, toasted
2  teaspoons  chopped fresh or 1/2 teaspoon dried thyme
1/2  teaspoon  salt
1/4  teaspoon  freshly ground black pepper
2  large eggs, lightly beaten

Preheat oven to 350°.

Heat the oil in a large nonstick skillet over medium-high heat. Add pear slices, and cook, without stirring, 2 minutes or until golden brown. Carefully turn pear slices; cook for 2 minutes or until golden brown. Add onion, celeriac, and garlic; saute 3 minutes or until lightly browned. Add sherry and brandy, and cook until liquid almost evaporates. Remove from heat; cool.

Combine pear mixture, bread, and remaining ingredients in a large bowl, tossing gently. Spoon the bread mixture into a 2-quart casserole. Cover with lid, and bake at 350° for 45 minutes or until thoroughly heated.

Wild Rice Stuffing with fruit

Wild Rice Stuffing with fruit


  • 6 tablespoons (3/4 stick) butter
  • 18 ounces pearl onions, blanched in boiling water 1 minute, peeled

  • 4 1/2 cups canned low-salt chicken broth
  • 3 tablespoons chopped fresh thyme
  • 1 1/4 cups wild rice (about 6 1/2 ounces)
  • 1 1/4 cups long-grain white rice

  • 1 6-ounce package dried apricots, coarsely chopped
  • 1 cup dried tart cherries
  • 1 cup raisins
  • 1 cup pecans, toasted, chopped


Melt 2 tablespoons butter in large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Set aside.
Bring 4 1/2 cups broth and 1 tablespoon thyme to boil in large saucepan. Add wild rice; bring to boil. Reduce heat; cover and simmer 30 minutes. Add white rice; cover and simmer until all rice is tender and liquid is almost absorbed, about 15 minutes longer.
Stir dried apricots, dried cherries, raisins and 2 tablespoons thyme into rice mixture; cover and simmer 3 minutes. Stir pearl onions and remaining 4 tablespoons butter into rice. Mix in pecans. Season generously with salt and pepper.
To bake stuffing in turkey:
Loosely fill main cavity with cool stuffing. Butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 20 minutes.
To bake all of stuffing in baking dish:
Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down, and bake until heated through, about 30 minutes.

Baked Artiochoke dip

BAKED Artichoke dip

1 cup mayonnaise
1 cup grated Parmesan cheese
14 oz. can artichoke hearts, well drained (marinated or not, as you wish)
10 oz. pkg. frozen chopped spinach, thawed, well drained
1 red bell pepper, chopped
1 cup shredded Monterey Jack cheese

Preheat oven to 350 degrees. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper. Place in 1 quart ovenproof casserole and sprinkle with Monterey Jack cheese. Bake at 350 degrees 15-20 minutes until heated and bubbly and cheese is melted. Serve with baguette slices, crackers or pita crisps.

Sunday, December 12, 2010

FAST crisp sugar cookies

 preheat oven to 350

in a large bowl mix

1 c confectioners sugar
1 c brown sugar
1 c butter
1 cup veg oil

(Cream these together)
add in
2 eggs
2 tsp vanilla extract
(stir it all up!)

In a smaller bowl,

4.5 c flour
1 tsp baking soda
1 tsp salt
1 tsp cream of tartar

Stir into creamed mixture.

Roll balls into walnut sized balls lay on ungreased cookie sheet.
squish down with the palm of your hand...
I find a glass doesn't work as these are a bit mushy...

sprinkle with sugars,  bake 5-10 minutes... till lightly brown edges...

then put a lock on the cookie jar, because they disappear fast...

Saturday, December 11, 2010

Roasted Cauliflower Recipe

Roasted Cauliflower Recipe


  • 1 head of cauliflower
  • 2-3 cloves of garlic, peeled and coarsely minced
  • Lemon juice from half a lemon
  • Olive oil
  • Coarse salt and freshly ground black pepper
  • Parmesan cheese


1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
Serves 4.

Candy cane Faux-Jo's

 I have not made these yet, but boy do they sound good!

But I hope to make these this week.. I'll let you know.

Candy Cane Faux-Jo’s

from Savour Fare

Adapted from Smitten Kitchen
Makes 25 to 30 sandwich cookies
For the chocolate cookies:
1 1/4 c flour
1/2 c unsweetened Dutch process cocoa (I used a very dark Callebaut cocoa)
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 c. sugar
10 Tablespoons (1 stick + 2 T) salted butter
1 large egg
For the filling:
1/4 c. salted butter (1/2 a stick)
1/4 c. vegetable shortening (measure it by filling a pyrex cup to 3/4 cup with water, then adding shortening until the water level reaches 1 cup)
2 cups sifted powdered sugar
1/2 tsp. peppermint extract
1.5 ounces candy canes
In a food processor, combine the flour, cocoa, baking soda, baking powder, salt, and sugar. Add the butter and pulse until it’s incorporated, then add the egg. Preheat the oven to 375. Chill the dough for a few minutes in the refrigerator while your oven is preheating.
Take rounded teaspoons of the batter and form them into balls, placed evenly on a parchment lined cookie sheet about 2 inches apart. Because these are sandwich cookies, it’s important to make the balls as evenly sized and shaped as possible — I found a melon baller to be useful. With the heel of your hand, flatten each ball slightly — you want them to look like chubby disks.
Bake for 9 minutes. Let the cookies cool on the sheet for a few minutes, then transfer to a rack to cool.
Crush the candy canes — you want there to be recognizable shards, but nothing too big. I found the best way to do this was to put the canes (I used mini) in a ziploc bag, bang them with a rolling pin until they were in small pieces, then roll them with said rolling pin until I had candy cane dust/powder.
To make the filling, combine the butter and shortening in a mixing bowl, and add until combined. Slowly beat in the powdered sugar until incorporated. Add the extract, beat until combined, then add your candy cane “dust” and stir until just combined.
To assemble the cookies, try to match up your cookies with a pair of roughly equal size and shape. Place the filling in a pastry bag and, using a 1/2 inch pastry tip, pipe a small blob of filling right in the center of one of your cookies. Using the other half of the sandwich, press the halves together until the filling has spread to the edge, or nearly. Repeat for the remaining sandwiches.
Try to restrain yourself.

Monday, December 6, 2010


2 lg. (about 1 lb.) red peppers
1 med. Spanish onion (about 8 oz.)
2 tbsp. olive oil
1 clove garlic, minced
3/4 tsp. dried thyme leaves
6 fresh Italian sausage links (about 1 1/2 lbs.)
1/2 c. water
1/2 c. dry white wine

Cut peppers into 12 wedges. Cut onion into 1/2 inch slices; separate into rings. Cook peppers in olive oil in large frying pan over medium heat 5 minutes, stirring frequently. Add onion, then garlic and thyme and continue cooking until onions are limp. Meanwhile place Italian sausage and water in another frying pan. Cover tightly and cook over medium heat 10 to 12 minutes, turning once.
Remove cover and continue cooking 15 to 18 minutes or until cooked through and browned, turning occasionally. Remove sausage from frying pan, pour off drippings. Increase heat to medium-high; add wine to deglaze pan, scraping up brown pieces. Add vegetables and return sausage to frying pan, stirring to coat with sauce. Continue cooking 2 to 3 minutes.

Tuesday, September 28, 2010

Carrot Cake

Carrot Cake
1.5 cups all purpose flour
1 cup whole wheat flour
1 tsp salt
2 tsp baking powder
1 tsp baking soda
1 Tbsp cocoa powder
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 pinch ground cloves
3 eggs
2 cups brown sugar
1/2 cup applesauce
1 cup canola or vegetable oil
1/2 cup milk
3.5 cups shredded carrots
1.5 cup chopped walnuts
8 oz. package of cream cheese
5 Tbsp. butter, softened
2 cups powdered sugar
1/2 tsp vanilla
1/2 tsp lemon juice

Preheat oven to 350. Spray a 9x12 cake pan with non-stick cooking spray and line with parchment paper. Mix flours, salt, baking powder, baking soda, cocoa and spices in a bowl. In a separate large bowl, mix eggs, brown sugar, applesauce, oil and oat milk until well blended. Add shredded carrots to wet ingredients. Mix dry ingredients into wet ingredients, stirring until mostly combined. Add walnuts and mix just until combined. Don't over mix. Pour into baking pan. Bake for 40 minutes, or until a toothpick in the center comes out clean. Cool in pan on a rack. To make frosting, mix butter and cream cheese until well blended. Add vanilla and lemon juice. Add powdered sugar. Frost cake when cool.

Sunday, August 29, 2010

Fresh Raspberry Syrup

Raspberry Syrup 

NY TIMES Published: September 19, 2007
2 cups raspberries or other berries
1 1/2 cups sugar, plus 2 tablespoons
1/2 teaspoon fresh lemon juice.
1. Combine berries, 2 tablespoons sugar and 1 cup water in a medium saucepan with a heavy bottom. Cook over medium heat, stirring constantly, until berries begin to break down and release their juices, about 4 minutes.
2. Add 1 1/2 cups cold water and lemon juice. Bring to a boil, then immediately turn down to a simmer and skim off any foam that bubbles to top. Cook for 15 minutes.
3. Strain into bowl through cheesecloth-lined strainer, pressing on fruit to squeeze out juices. Return the liquid to the pan and add 1 1/2 cups sugar. Stir until sugar dissolves. Bring to a boil and cook for 2 minutes. Remove from heat and let cool. Store in a tightly sealed container in the refrigerator for up to 3 weeks.
Yield: About 2 1/2 cups. 

We've made this twice this summer...  great over waffles, pancakes, and ice cream!  May even try using the syrup as a juice drink... diluted with water will pretty much make it like Koo-aid.... (lot's of sugar)
But I can't deny a little sugar All the time!  nice for a treat...