Sunday, July 29, 2012
Monday, July 23, 2012
Sometimes I put off eating until I'm at the point of STARVING.
In those situations I usually, desperately, grab random and miscellaneous ingredients, say a prayer and hope for the best!
This was one of those dinners.
And let me tell you, amazing!
Pretzel Crusted Chicken
2 chicken breasts (rinsed and dried)
1/4 to 1/2 Cup Pretzel Thins, crushed
Salt and Pepper
Shredded Cheddar Cheese
Preheat oven to 350*
In a small dish combine crushed pretzels, salt and pepper.
Spray chicken with cooking spray and dip in pretzel mixture
Place in sprayed baking dish and bake for 25-30minutes
(Or until chicken reaches an internal temperature of 180*)
After chicken is cooked, sprinkle, liberally, with shredded cheese.
Thursday, July 19, 2012
These cookies bring back memories of my Grandma C.
I don't think she ever made them but I remember them being at every church social I went to with her.
With a little help from my 5yr old sous chef we decided to make apricot and blackberry thumbprint cookies.
These could not have been tastier or easier to make.
These might just be one of my favorites!!
These might just be one of my favorites!!
(adapted from All Recipes)
(makes 2 dozen)
1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup your favorite jam (I used apricot and blackberry)
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon vanilla extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with jam. Bake for 14 to 18 minutes in preheated oven, or until lightly browned.
Let cool for one minute on the cookie sheet!
Monday, July 16, 2012
It's not too early to start planning for Friday's Happy Hour, is it?
Mojitos are simple to make and are always a crowd pleaser.
Plus, when you make (and enjoy) at home, you can make them as strong, sweet, or straight as you want.
(added bonus: you can avoid *THAT* one song that is *ALWAYS* on the radio)
Best of all, these mojitos can be made a few days ahead of time so there's little time to waste between Friday at 5pm and Happy Hour at 5:01pm
(makes about 10 drinks)
Mint infused Simple Syrup
1 C white sugar
1 C water
5 mint sprigs
In a small sauce pan combine water and sugar. Heat over medium high heat, stirring occasionally until sugar is dissolved. Remove from heat and add mint springs. Let sit for an hour. Afterwards, strain mint and store syrup in a closed container in the fridge.
3 limes- zested
4 limes cut in wedges
750mL white rum
Gently crush/roll mint leaves in your hand to release the oils/scent and flavor. (You could use a mortar/pestle to muddle) Place in bottom of glass, add a pinch of lime zest. Pour a shot of simple syrup and rum over the mint/zest. Add a splash of club soda and a squeeze of lime juice. For garnish, place a lime wedge on the rim (or in the drink)
Thursday, July 12, 2012
Does anyone else remember Chipwiches?
I personally have been craving chocolate chip cookies but also something cool and refreshing. Voila!
These can be made ahead of time or right before you serve.
I personally like having people make their own for the best cookie to ice cream to chocolate chip ratios.
Chocolate Chip Chipwiches
(makes 5 dozen)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups chocolate chips
1 quart vanilla ice cream
1 cup mini chocolate chips
Preheat oven to 375° F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
When ready to serve, place a scoop of vanilla ice cream on one cookie, top with another cookie and roll in the mini chocolate chips.
Monday, July 9, 2012
I'm spending a few days with my favorite pizza eaters and decided this was the perfect time to share some of my favorite, quick and easy pizza combinations.
(Andouille Chicken Sausage)
I also use Trader Joe's light mozzarella cheese and their pizza sauce. Although, I have been known to use a plain marinara or leftover pasta sauce in a bind.
After the pizza is fully covered with sauce and cheese, it's time for toppings. Trader Joe's sells really good chicken sausage links that I like to use (in particular the sun-dried tomato and garlic sausages) after I slice them. I also like to use leftover chicken (cut in cubes). And nothing beats pepperoni!
(Roasted chicken with red peppers- proof that food doesn't always look perfect!)
A little something extra. Depending on what I have on hand, who I'm cooking for and what type of pizza, I try to pile on some extra flavors. My standbys are a chicken pizza with diced red peppers and sautéed onions or the sun-dried tomato sausage pizza with chopped sun-dried tomatoes and garlic on top.