alexcat: (Default)
[personal profile] alexcat
I am posting this one in memory of my Aunt Ethel, who always made this for me. It's a bit old fashioned but it's very good!

Orange Gelatin Salad

• 1 (11 ounce) can mandarin oranges, drained
• 1 (8 ounce) can crushed pineapple, drained
• 1 (6 ounce) package orange flavored Jell-O® mix
• 16 ounces cottage cheese
• 8 ounces frozen whipped topping, thawed
• Add all ingredients to list

• Prep: 10 m
• Ready In: 40 m
1. In a mixing bowl, combine the oranges, pineapple and gelatin. Mix well and chill for 1/2 an hour.
2. Add cottage cheese to fruit; stir to mix.
3. Gently fold in whipped topping; chill and serve.
[identity profile]
Grilled Fingerling Potatoes with Lemon and Fresh Herbs

3 Points

Prep Time:15 min
Cook Time:25 min

3 spray(s)cooking spray - 0 SmartPoints™
1 pound(s)uncooked potato(es), fingerling, washed, dried (about 24 potatoes) - 10 SmartPoints™
2 tsp olive oil, extra virgin - 3 SmartPoints™
2 tsp fresh lemon juice - 0 SmartPoints™
2 Tbsp fresh oregano, leaves (plus extra for garnish) - 0 SmartPoints™
2 tsp fresh thyme, leaves (plus extra for garnish) - 0 SmartPoints™
4 clove(s)garlic clove(s), thickly sliced - 0 SmartPoints™
1⁄2 tsp kosher salt, divided - 0 SmartPoints™
1⁄8 tsp black pepper, freshly ground - 0 Smart Points™

Step 1
Preheat outdoor grill to medium-high. Tear off a 20-inch-long piece of heavy duty aluminum foil; coat with cooking spray.

Step 2
In a large bowl, combine potatoes, oil, lemon juice, oregano, thyme, garlic, 1/4 teaspoon salt and pepper; toss until well-mixed and coated. Spread down center of foil, leaving enough room along edges to form a packet. Bring short ends of foil together and fold over twice to form a seal; fold in sides to form a seal, making sure to leave room for steam.

Step 3
Grill packet, carefully turning a few times, until potatoes are tender, about 20 to 25 minutes. Remove from grill; open packet (be careful of steam) and transfer potatoes to a serving bowl. Sprinkle with remaining 1/4 teaspoon salt and additional black pepper, if desired; toss and garnish with fresh herbs. Yields about 6 potatoes per serving.

Notes: Small new potatoes can be used instead of fingerlings. If you cannot find really small ones, halve or quarter larger ones.
nverland: (cooking 3)
[personal profile] nverland



1 ½ cups graham cracker crumbs
5 tablespoons melted butter
2 tablespoons granulated white sugar

Two 8- ounce packages cream cheese, softened
¾ cup heavy cream
½ cup granulated white sugar
½ teaspoon vanilla extract
¼ teaspoon banana extract
1 ounce (2 tablespoons) dark rum

4 tablespoons (½ stick) butter
¼ cup brown sugar
2 ounces (¼ cup) dark rum
2 large bananas, sliced into ¼" thick slices


In a medium bowl, combine the crust ingredients. Press this mixture into the bottom of your springform pan (either a 9-inch or 4 individual 4 ½-inch pans) using a glass to press down firmly.
In a large bowl, use an electric mixer to combine the filling ingredients; beat for 3 minutes, or until smooth.
Scrape the filling evenly into the 4 springform pans, or scrape all of the filling into one 9-inch springform pan.
Chill in the refrigerator for 4 hours or up to two days.
Make the banana topping by adding 4 tablespoons of butter to a large skillet and heat over medium heat. Once the butter is melted, stir in the brown sugar. Carefully pour in the rum and cook for 3 to 4 minutes while stirring.
Add in the sliced bananas and cook for 5 minutes, flipping the bananas over halfway through.
Remove the cheesecake(s) from the springform pans by running a knife around the edges first and carefully loosening the spring on the pan.
Spoon the banana topping over the cheesecake and serve.
nverland: (Cooking 2)
[personal profile] nverland
 photo Apple Sharlotka.jpg

Apple Sharlotka

4 Granny Smith apples—peeled, cored, quartered and thinly sliced
1 tablespoon fresh lemon juice
1 cup sugar
¾ cup plus 2 tablespoons all-purpose flour
¼ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
Pinch of kosher salt
3 large eggs
½ teaspoon pure almond extract
Confectioners’ sugar, for dusting

Preheat the oven to 350°. Grease the bottom and side of an 8-inch springform pan.
In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt. In a medium bowl, using an electric mixer, beat the eggs with the almond extract and the remaining ¾ cup plus 2 tablespoons sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes. Gently fold in the dry ingredients just until incorporated.
Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them. Let stand for 5 minutes to allow the batter to sink in a little.
Bake the sharlotka for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean. Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter. Dust with confectioners’ sugar and serve warm.
nverland: (cooking 3)
[personal profile] nverland
 photo Monte Cristo Pancakes- 2.jpg

Monte Cristo Pancakes
Prep time: 10 minutes Cook time: 20 minutes Servings: 4 pancake sandwiches


For the pancakes
1 ½ cups Krusteaz Buttermilk Pancake Mix
1 cup water

For the filling
4 slices gruyere or good melting cheese
4 slices ham, thinly sliced
2 tablespoons raspberry jam

For egg wash
2 eggs
½ cup milk
¼ teaspoon cinnamon


Heat pancake griddle or pan to 375°F. Lightly grease griddle. Whisk together pancake mix and water. Batter will be slightly lumpy. (Do not overmix.) Let batter stand 2 minutes. Pour slightly less than ¼ cup batter per pancake onto griddle. You should have 8 pancakes.

Cook pancakes 1- 1 ¼ minutes per side, or until golden brown, turning only once. Let pancakes cool.

Spread ½ tablespoon of raspberry jam on half of the pancakes. Top the raspberry jam with a slice of cheese and a slice of ham. Top with another pancake.

In a shallow bowl, whisk together the eggs, milk, and cinnamon. Carefully dip one pancake sandwich into the egg mixture, coating both sides. Place on the hot skillet and cook for 3 minutes on each side, or until the outsides are golden brown and the cheese is melted. Repeat with all pancakes. Serve warm, dusted with powdered sugar.


Mar. 12th, 2016 08:13 am
nverland: (Cooking 2)
[personal profile] nverland
 photo Encharitos.jpg

Serves: 4-6 Prep: 20 Min Cook: 25 Min


1 lb ground beef
6-8 flour tortillas (not the big burrito size)
1 can(s) (16 oz) refried beans
½ c onion, chopped
2 clove garlic, finely chopped
2 tsp ground cumin
1 Tbsp oil
2 can(s) (10 oz) red enchilada sauce
2 c cheddar cheese, grated
Salt and pepper to taste
Sliced black olives and/or chopped onion for garnish, if desired

1 Add oil to skillet over medium-high heat. Add onion and garlic, stir for a few minutes until onion becomes translucent.
Add ground beef. Break up with spoon and continue to do so and stir until all meat is browned.
Add cumin, salt and pepper. Stir and cook for a few minutes, then taste for seasoning.
2 Add refried beans, and mix to thoroughly combine. Let mixture cool for 10 minutes.
3 Lay one tortilla on a flat surface and spoon 3-4 tablespoons of the mixture and spread over the tortilla. Leave a quarter inch of space around the edge.
Roll up the tortilla and place in a greased 9" x 13" baking dish. Repeat with remaining tortillas. Leave a little space between the rolls if you can. The number of rolls will depend on how much filling you use in each. (Leftover meat mixture can be refrigerated and is great for nachos.)
Pour enchilada sauce over the rolls and covering the rolls completely with sauce. Sprinkle on grated cheese and top with olives and/or onions, if desired.
Bake at 350F, uncovered, for 20-30 minutes. It’s done when the cheese is melted and the sauce is bubbling around the sides.
nverland: (Cooking 1)
[personal profile] nverland
 photo Bacon Explosion.jpg

Bacon Explosion


2 lbs thick cut bacon
2 lbs Italian sausage
3⁄4 cup barbecue sauce (your favorite)
3 tablespoons barbecue seasoning (your favorite rub)


To kick off the construction of this pork medley you’ll need to create a 5x5 bacon weave. If the strips you’re using aren’t wide enough to span 5x5 inches, then you may need to use a few extra slices to fill out the pattern. Just make sure your weave is tight and that you end up with a nice square shape to work with.
The next step is to add some barbecue seasoning on top of your bacon weave.
Now that your pork is well seasoned, it’s time to add more pork. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage, so just pick out one you like.
Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast. If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy.
Since this is a barbecue recipe, we need to add another layer of barbecue flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. Once you’ve sauced the bacon, sprinkle on some more of the barbecue seasoning you used on the bacon weave.
Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.
At this point we can start to see the final shape of our Bacon Explosion, but we’re missing one key item. To complete the construction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.
Sprinkle some barbecue seasoning on the outside of the bacon weave, and now it is ready for the smoker. Cook your Bacon Explosion at 225°F in a constant cloud of hickory smoke until your meat thermometer gives an internal temperature reading of 165°F Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. Recommend 2.5 hours, for a roll 2.5 inches in diameter.
Now that the Bacon Explosion is fully cooked, you need to add some finishing flavors. Remember that barbecue sauce you used for inner flavor? You’ll be using that same sauce to glaze the cooked bacon weave. Using a basting brush, coat the entire surface with a thin layer of sauce. Sweet sauces are loaded with sugars, so they’ll give your fatty a nice glossy finish. Spicy and vinegar based sauces don’t contain as much, so they won’t set up as well. If you’re dead set on using those sauces, just cut them with a bit of honey and you’ll get the same effect.
Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage.
Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, place a couple Bacon Explosion slices on a warm Pillsbury’s Grands Biscuit.
nverland: (Cooking-box-nverland)
[personal profile] nverland

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 4


For the Portobello Taco Filling
½ cup orange juice
2 tbsp. agave
2 tbsp. soy sauce
1 tbsp. olive oil
¼ tsp. black pepper
3 garlic cloves, minced
4 large or 6 medium Portobello caps, sliced
1 red onion, sliced into strips

For the Chimichurri Sauce
1 cup fresh parsley
¼ cup fresh cilantro
¼ cup olive oil
2 tbsp. red wine vinegar
1 tbsp. lime juice
1 tsp. ground cumin
½ tsp. red pepper flakes (optional)
¼ tsp. salt
¼ tsp. black pepper

For Serving
8 crispy taco shells
Shredded lettuce
Diced tomato
Diced avocado

Prepare the Portobello Filling
Stir orange juice, agave, soy sauce, olive oil, garlic and pepper together in small bowl. Place portobellos and onion strips in a shallow dish and pour marinade over top. Allow to marinate for at least 30 minutes at room temperature, or up to 12 hours in the refrigerator.
Preheat oven to 400º. Place portobello mixture in baking dish, along with marinade. Bake 20 minutes, flipping once about half way through.
Prepare the Chimichurri Sauce
Place all ingredients into food processor and blend to a uniform consistency, stopping to scrape down sides of bowl as needed.
Prepare the Tacos
Divide portobello filling among shells and top with lettuce, tomato, avocado and chimichurri sauce.
nverland: (Cooking 2)
[personal profile] nverland
Southwestern Beef & Bean Burger Wraps
Servings: 4 servings
Total Time: 25 minutes


12 ounces 93%-lean ground beef
1 cup refried beans
½ cup chopped fresh cilantro
1 tablespoon chopped pickled jalapenos
1 avocado peeled and pitted
½ cup prepared salsa
1/8 teaspoon garlic powder
4 whole-wheat tortillas warmed
2 cups shredded romaine lettuce
½ cup shredded pepper Jack cheese
1 lime cut into 4 wedges


1: Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.

2: Gently combine ground beef, beans, cilantro and jalapenos in a medium bowl (do not overmix). Shape into four 5-by-2-inch oblong patties and place on the prepared pan.

3: Broil the patties until an instant-read thermometer inserted into the center reads 165°F, 12 to 14 minutes.

4: Meanwhile, mash together avocado, salsa and garlic powder in a small bowl.

5: Place tortillas on a clean work surface. Spread each with the guacamole, then sprinkle with lettuce and cheese. Top each with a burger and roll into a wrap. Serve immediately, with lime wedges.
nverland: (Cooking-box-nverland)
[personal profile] nverland
 photo Curried Quinoa Fried Rice.jpg

Curried Quinoa Fried Rice
Prep time: 25 mins Cook time: 5 mins Total time: 30 mins Serves: 4


1 cup uncooked quinoa
1½ cups vegetable broth
2 tbsp. vegetable oil, divided
2 garlic cloves, minced
1½ tsp. fresh grated ginger
3 cups cauliflower florets (about ½ large crown)
1 red bell pepper, diced
2 tbsp. soy sauce or tamari
1½ tbsp. Indian curry powder
1 cup cooked or canned chickpeas, rinsed and drained
¼ cup chopped fresh cilantro
2 scallions, chopped


Place quinoa and broth in small saucepan and bring to a simmer. Cover, lower heat and allow to cook at a low simmer until all liquid is absorbed, 15-20 minutes. Remove from heat and allow to sit, covered, 5 minutes more.
Coat a large skillet with 1 tablespoon of vegetable oil and place over high heat. Add garlic, ginger, cauliflower and bell pepper. Stir fry for 3 minutes. Add another tablespoon of oil, cooked quinoa, soy sauce or tamari and curry powder. Stir fry until quinoa begins to crisp in spots, about 3 minutes. Add chickpeas and continue to stir-fry another minute, just until heated throughout.
Remove from heat and stir in scallions and cilantro. Divide among plates or bowls and serve.
nverland: (Cooking 1)
[personal profile] nverland

PREP TIME 8 mins COOK TIME 60 mins TOTAL TIME 1 hour 8 mins
Serves: 6 servings

1 ½ cups low-sodium chicken broth
1 ½ cups apple juice
1 tablespoon Dijon mustard
3 tablespoons butter, divided
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon dried parsley
¼ teaspoon dried oregano
¼ teaspoon dried thyme
1 bay leaf
1 cup wild rice, rinsed and drained
½ large onion, diced
1 Fuji or Honeycrisp apple, chopped
3 garlic cloves, minced
2 teaspoons apple cider vinegar
½ cup dried cranberries
½ cup chopped pecans, toasted

Garnish (optional)
Fresh thyme
Fresh parsley

Bring broth, apple juice Dijon, 1 tablespoon butter, salt, pepper, dried thyme, oregano, parsley and bay leaf to a boil in a large nonstick skillet. Add rice, cover and reduce heat to low (dial should be just above lowest LOW setting). Simmer 45-60 minutes or until rice is tender and almost all of the liquid has been absorbed, checking rice for doneness at 45 minutes. Once cooked, drain rice and leave in fine hole strainer.
To the now empty pan, melt 2 tablespoons butter over medium heat. Increase heat to medium high and add onions and apples; sauté for 5-7 minutes, or until onions and apples are tender. Add garlic and sauté for 30 more seconds.
Return rice to skillet along with cranberries, pecans and apple cider vinegar. Toss to evenly combine. Season with additional salt and pepper to taste. Garnish as desired.
nverland: (Cooking 2)
[personal profile] nverland
 photo Apple Butter Bars.jpg

Apple Butter Bars
Serves: 12-14 Prep: 20 Min Cook: 55 Min

1 ½ c all-purpose flour
1 tsp baking soda
1 tsp salt
2 ½ c uncooked quick oats
1 ½ c sugar
1 c butter/margarine, melted
1 ½ c apple butter (or other jam/jelly/preserves/etc.)

1 Preheat oven to 350 degrees.
2 In large mixing bowl, combine the all-purpose flour, baking soda, and salt. Add the oats and the sugar. Stir in the melted butter and mix well. Press half of the mixture into a greased 13x9x2 inch pan. Top with apple butter.
3 Sprinkle rest of the crumb mixture on top; press gently with a spoon. Bake at 350 degrees 55 minutes or till lightly brown. Cool and cut into bars.
nverland: (Christmas Wreath)
[personal profile] nverland
Curried Chicken with Fresh and Dried Cranberries
Serves: 8
Preparation time: 1 hour

3 teaspoons canola oil, divided
2 pounds boneless, skinless chicken breasts, trimmed of fat and cut crosswise into ½-inch-thick slices
3 tablespoons mild or medium-hot curry powder, divided
2 teaspoons butter
1 small onion, chopped
1 tablespoon yellow mustard seeds
Generous ¼ teaspoon ground cardamom or cloves
1 15-ounce can diced tomatoes with mild green chiles
1 ½ cups reduced-sodium chicken broth
1 1/3 cups sweetened dried cranberries
1 cup cranberries, fresh or frozen, thawed, coarsely chopped
1 tablespoon minced fresh ginger
¼ teaspoon salt, or to taste
Chopped fresh cilantro leaves for garnish

1. Heat 1-½ teaspoons oil in a non-reactive Dutch oven over medium-high heat until hot but not smoking.
2. Add half the chicken pieces and sprinkle with a generous ½ teaspoon curry powder.
3. Cook, stirring occasionally, until the chicken is beginning to brown, about 5 minutes.
4. Transfer to a large plate.
5. Add the remaining 1-½ teaspoons oil to the pot and heat until hot.
6. Add the remaining chicken; sprinkle with another generous ½ teaspoon curry powder and cook, stirring occasionally, until beginning to brown, about 5 minutes. Transfer to the plate.
7. Add butter, onion and mustard seeds to the pot; cook, stirring, until the seeds pop and the onion begins to brown, 2 to 4 minutes.
8. Return the chicken and any accumulated juices to the pot, sprinkle with the remaining curry powder and cardamom (or cloves); stir to coat the chicken with the spices. Cook, stirring, for 1 minute.
9. Stir in tomatoes, broth, dried and fresh cranberries, ginger and salt.
10. Bring to a boil, reduce heat to a simmer and cook, uncovered and stirring occasionally, until the mixture reduces slightly and the chicken is cooked through, 10 to 12 minutes more. Serve garnished with cilantro.
nverland: (Christmas Wreath)
[personal profile] nverland
 photo Browned Sage Butter Chicken Piccata with Mushroom Pasta.jpg

Browned Sage Butter Chicken Piccata with Mushroom Pasta.
Prep time: 15 MINUTES cook time: 30 MINUTES total time: 45 MINUTES yields: SERVES 4

4 small and thin chicken breasts OR 2 chicken breasts, butterflied and then cut in half
Salt + pepper, to taste
Flour, for dredging (about 1/3 cup)
6 tablespoons butter, divided
5 tablespoons olive oil
1/3 cup fresh lemon juice
½ cup wine
¼ cup fresh sage
Pinch of fresh nutmeg
3 tablespoons olive oil
3 cup mixed mushrooms
1 clove garlic, minced or grated
¼ teaspoon cayenne pepper, or more to taste
Salt and pepper, to taste
1 pound Pappardelle or other egg pasta
1 cup freshly grated parmesan cheese
½ cup fresh grated manchego cheese,
¼ cup heavy cream
2 tablespoons fresh parsley, chopped

Season chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken through the flour, shaking off any excess. Place on a plate. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When the butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When the butter and oil start to sizzle, add the other 2 pieces of chicken and repeat as directed above. Remove pan from heat and place the chicken on a plate. Into the pan add the remaining butter and sage, allow the butter brown and bubble. Once the butter has browned, remove the sage to a paper towel lined plate. Set aside. To the skillet with the butter, add the lemon juice, and wine. Return to stove and bring to low boil, scraping up brown bits from the pan for extra flavor. Stir in the nutmeg. Taste and season with salt + pepper. Return all the chicken to the pan and simmer for 5 minutes or until warmed through. Keep warm on the stove. Meanwhile, make the pasta. Bring a large pot of salted water to a boil and boil the pasta until al dente. While the water comes to a boil, heat another large skillet over high heat, add the olive oil. Once hot, sprinkle in the mushrooms in a single layer. Don’t stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Add the garlic, cook for about 1 minute. Add two tablespoons butter and the cayenne. When the pasta is done cooking, add it to the pan with the mushrooms and toss well. Add the parmesan cheese, manchego and cream, toss until a thick sauce is created. Remove from the heat and stir in the parsley. To serve, divide the pasta among plates and top with chicken + crisp sage. Drizzle the pan sauce from the chicken over the meal. Serve with parmesan.
nverland: (Christmas Wreath)
[personal profile] nverland
 photo Bananas20Foster20Layer20Cake.jpg

Bananas Foster Layer Cake
Yield: 3 layer, 9 inch cake


Cake Layers
1 ½ cups salted butter
2 1/3 cups sugar
3 egg whites
2 tsp vanilla extract
3 cups cake flour
¾ tsp baking soda
1 ½ tsp baking powder
4 tsp ground cinnamon
1 ½ cups buttermilk

Fosters Sauce
½ cup salted butter
1 cup dark brown sugar, packed
¼ tsp nutmeg
1 tsp cinnamon
2 Tbsp heavy cream
¼ cup dark rum

3 Tbsp sugar
1 tsp ground cinnamon
2-3 large bananas, sliced

1 cup butter
1 cup shortening
8 cups powdered sugar
Fosters sauce, from sauce made above
½ tsp ground cinnamon
4 Tbsp water
Read more... )
nverland: (Christmas Bunny)
[personal profile] nverland
Andean Cheese & Potato Soup (Locro de Papa)
Serves 6 to 8
For a spicy kick, serve this soup with aji chili sauce. Better yet, add a spoonful along with the garlic and oregano to the soup itself!

Olive oil
1 yellow onion, diced
1 1/2 pounds (about 4 fist-sized) all-purpose potatoes, diced
2 cloves garlic, minced
2 teaspoons dried oregano
Pinch dried chile flakes
4 cups chicken or vegetable stock
2 ears ripe corn, kernels sliced off (or 2 cups frozen corn)
1 cup fresh or frozen peas
6 ounces (1 well-rounded cup) queso fresco, cubed
1 cup whole milk

Warm a teaspoon or two of olive oil in a large pot (at least 5 quarts) over medium-high heat. Add the onion and cook until translucent and just starting to turn golden-brown, 5 to 8 minutes. Add the potatoes and 1/4 teaspoon salt, and cook until the edges of the potatoes are beginning to soften, another 5 minutes.

Clear a space in the middle of the pan and add the garlic, oregano, and cayenne. Cook until the garlic is fragrant, about 30 seconds, then stir into the onions and potatoes. Add the stock to the pan and bring to a boil. Reduce heat to medium-low, and simmer the soup until the potatoes are tender, 10 to 15 minutes.

Add the corn kernels, peas, queso fresco, and milk to the soup. Bring back to a simmer (do not boil) and cook until the corn and peas are tender, another 5 minutes. Taste and add salt and pepper as needed.

This soup will keep refrigerated for a week. If freezing, remove the portion of soup to be frozen before adding the milk.
nverland: (Cooking 1)
[personal profile] nverland



3 cups Chex Chocolate cereal or comparable (like Chocolate Fiber One cereal)
6 pretzel sticks
½ cup peanut butter
¼ cup Nutella (chocolate hazelnut spread)
3 tablespoons butter, softened
1 cup powdered sugar


Step 1
Mix the peanut butter, Nutella, butter, and powdered sugar in a bowl.

Step 2
Take a pretzel stick and mold some of the peanut butter mixture around it, forming a slight cone shape.

Step 3
Holding it steady by using the tip of the pretzel as a handle, start inserting pieces of cereal into the peanut butter mixture in a symmetrical pattern around the stick. Add more cereal pieces, staggering them as you move upward, until you get near the top.

Step 4
Cut several cereal pieces into triangles and add those to the top (most pinecone scales get smaller toward the end.)

Step 5
If your pinecone is getting too tall (like mine were), cut off the top of the pretzel and add a dollop of peanut butter mixture to cover it. Insert a few more triangle pieces of cereal into the top of the pinecone.

Step 6
For a “snowy” effect, dust the pinecone with powdered sugar.

So now for the big question…. How do you eat a pinecone? Simple! Pluck it apart, piece-by-delicious-piece.
nverland: (Cooking 1)
[personal profile] nverland
 photo Raspberry Chocolate Chunk Bars GF  Vegan.jpg

Raspberry Chocolate Chunk Bars (GF + Vegan)
Serves: 16 bars

12 oz. raspberries, fresh or frozen
1 teaspoon tapioca starch
1 cup almond flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup coconut oil, room temperature
½ cup coconut sugar
1 cup rolled oats
½ cup chopped almonds
6 oz. dark chocolate, chopped

Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper or foil and grease lightly.
In a medium bowl, toss together raspberries and tapioca starch. Let stand while you prepare the crust.
In large bowl, combine the rest of the ingredients except the chocolate chunks. Stir until combined.
Reserve 1 cup of crumb mixture for the topping. Press remaining crumb mixture evenly into the bottom of greased pan. Bake at 350°F for 10 minutes.
Remove partially baked crust from the oven. Sprinkle chocolate over the crust. Evenly distribute raspberries on top. Top with remaining crumb mixture.
Return to oven and bake for another 30-35 minutes or until bubbling and lightly browned. Let cool completely before cutting into 16 squares.
nverland: (Cooking-box-nverland)
[personal profile] nverland
 photo Pina Colada Bars.jpg

Pina Colada Bars
Yield: 9 SERVINGS prep time: 15 MINUTES cook time: 30


For the crust:

½ cup butter, softened
1 cup all-purpose flour
1/3 cup powdered sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract

For the filling:

2 large eggs
1 cup granulated sugar
½ cup lemon juice
2 tablespoons heavy whipping cream
¼ teaspoon rum extract
2 tablespoons all-purpose flour
1 can (8 oz) crushed pineapple, drained
¾ cup sweetened flaked coconut
Confectioners’ sugar, for dusting

Maraschino cherries for garnish (optional)


Preheat oven to 350F. Line an 8x8 or 9x9 square baking pan with parchment paper or aluminum foil leaving overhang, spray with cooking spray and set aside.

Shortbread Crust - Combine all ingredients in a medium mixing bowl, cutting in the butter with a pastry cutter or wooden spoon until a crumbly mixture forms. Transfer dough to prepared pan and press dough into the prepared pan, using your fingertips. Randomly pierce crust with a fork about a dozen times so steam can escape while it bakes. Bake 12 to 15 minutes, or until barely set, not golden. Crust should still be white, but crusted over. While crust bakes, make the filling.

Piña Colada filling - In a large bowl, combine eggs, sugar, lemon juice, cream, rum extract, and whisk until smooth. Add the flour and whisk until smooth. Stir in pineapple and coconut. Pour mixture over warm crust. Bake for 18 to 25 minutes or until center does not jiggle when shaken and edges begin to brown. Allow bars to cool completely at room temperature.

Cover pan and refrigerate for at least three hours, or overnight. Before serving, lift out of pan with foil overhang, lightly sprinkle with powdered sugar, and slice to serve. Optionally, garnish squares with maraschino cherry. Store extra bars in an airtight container in the refrigerator for up to 5 days.
nverland: (Cooking 1)
[personal profile] nverland
Meatballs With Spicy Cranberry Sauce

- Meatballs
2 tablespoons extra virgin olive oil
½ cup onion, small dice
½ cup celery, small dice
1 clove garlic, minced
½ teaspoon sage
½ teaspoon thyme, ground
1 slice white bread, crusts removed
1 tablespoon milk
12 ounces ground turkey
1 egg white, lightly beaten
2 tablespoons fresh parsley, chopped
½ teaspoon sea salt
½ teaspoon pepper, black cracked

- Spicy cranberry sauce
5 ounces fresh or frozen cranberries, rinsed
½ cup water
½ cup sugar
2 tablespoons diced jalapeno, seeded or unseeded


1. Heat olive oil in a skillet over medium high heat, add onion, celery and garlic. Cook until onions are translucent, about five minutes. Stir in sage and thyme, cooking one minute. Remove from heat and set aside.

2. Pour milk over the slice of bread in a bowl and let soak for a few minutes.

3. Preheat oven to 400 degrees and line a sheet pan with parchment paper. Spray with cooking oil.

4. Mix turkey, onion mixture, salt and pepper in bowl. Squeeze out as much milk as you can from the bread and tear it into pieces over the turkey mixture.

5. Add lightly beaten egg white and with your hands, blend the meat mixture.

6. Use a 1 ounce scoop to make 15 meatballs.

7. Place on prepared baking sheet and place in 400 degrees oven for 20 to 25 minutes. Serve warm with spicy cranberry sauce.


1. Heat water and sugar in a sauce pan over medium high heat until boiling.

2. Add cranberries and jalapenos, bring back to boil, reduce heat and simmer until the cranberries have burst, about 10 minutes.

3. Remove from heat and cool. Serve at room temperature.


Good Food Every Day

June 2017



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