1/2 cup unsalted raw almonds
1 cup nonfat milk
1cup nonfat plain yogurt
1 cup old fashioned rolled oats
2 Tablespoons Honey
1/4 teaspoon vanilla extract
2 cups mixed berries, fresh or frozen your choice blueberry, strawberries,raspberries
Toast the almonds in a skillet stirring often until golden brown over medium heat. Chop them with a knife and set aside.
In a bowl stir together the milk, yogurt, oats, honey and vanilla. Divide into 4 cups or glasses, top each with 1/2 cup of berries. Top again with the almonds. Cover and refrigerate overnight.
Monday, September 20, 2010
Friday, September 17, 2010
'MasterChef' Whitney Miller talks chicken, earrings and Food Network - From Inside the Box - Zap2it
'MasterChef' Whitney Miller talks chicken, earrings and Food Network - From Inside the Box - Zap2it
I only got to watch the last few shows but was pulling for Whitney Miller. I'm so glad she won and to be 22 years old ! Now I know with the cooking shows on tv nowadays lots of kids are as inspired from the shows as I was when I began watching Emeril Live ! in my early 30's. I soaked up everything Emeril cooked and came to love being in the kitchen that much more !
I only got to watch the last few shows but was pulling for Whitney Miller. I'm so glad she won and to be 22 years old ! Now I know with the cooking shows on tv nowadays lots of kids are as inspired from the shows as I was when I began watching Emeril Live ! in my early 30's. I soaked up everything Emeril cooked and came to love being in the kitchen that much more !
Apple Butter Dumplings
This is not my recipe but saw a dear sweet friend from my church on Live at 4 presenting this recipe to all around our broadcast area. Loved the presentation using the Pottery Shops hand made pottery that I also buy for myself and love it. Thanks Becky Seaton for the recipe on Live at 4, she works in the Farmhouse store there in the Old Mill area shops.If you want to go to the site for the actual syrup used you can order it at www.oldmillsquare.com . They have a site for the pottery too I mentioned.
Ingredients
1 pkg. crescent rolls
1 granny smith apple, peeled and cut into 8 slices
1/2 stick butter or margarine, melted
1/2 tsp. cinnamon
chopped pecans or walnuts
1/2 bottle Old Mill Apple Butter Syrup
Directions
Melt butter in 10 x 13 baking dish. Starting at wide end and working to pointed end, roll 1 slice of apple in each crescent roll piece. Place roll into melted butter baking dish. Sprinkle with cinnamon & nuts. Pour syrup over all and gently spoon some of butter over also. Bake at 350 for 35-40 minutes or until apples are tender and rolls are golden brown. Serve with ice cream if desired.
I would use whatever syrup you could find that you think would work just fine with this recipe.
Ingredients
1 pkg. crescent rolls
1 granny smith apple, peeled and cut into 8 slices
1/2 stick butter or margarine, melted
1/2 tsp. cinnamon
chopped pecans or walnuts
1/2 bottle Old Mill Apple Butter Syrup
Directions
Melt butter in 10 x 13 baking dish. Starting at wide end and working to pointed end, roll 1 slice of apple in each crescent roll piece. Place roll into melted butter baking dish. Sprinkle with cinnamon & nuts. Pour syrup over all and gently spoon some of butter over also. Bake at 350 for 35-40 minutes or until apples are tender and rolls are golden brown. Serve with ice cream if desired.
I would use whatever syrup you could find that you think would work just fine with this recipe.
Wednesday, September 1, 2010
Baked Pasta with Meat and Spinach
Any pasta shape you want to use- follow directions on cooking the pasta and drain.
3 Italian Sausage Links
1 pd ground chuck
1 medium onion diced
2 to 3 cloves minced garlic
2 28 oz cans crushed tomatoes
oregano and basil to taste ( can be fresh or dried) if both dried, 1 teaspoon combination of both
Ricotta 15 oz
Parmesan
one egg
Mozzarella cheese
1 large bag spinach
olive oil
Add olive oil and diced onions to large pan, cook until they start to change color. Add the garlic for 1 minute and then the Italian Sausage and ground chuck. Cook meat throughly stirring often to break up Italian Sausage. When meat is brown add 2 cans crushed tomatoes and oregano and basil. Simmer while you cook the pasta and drain it.Mix the Ricotta and a half cup of parmesan and a half cup of mozzarella along with one egg. It can be refrigerated until you are ready to add everything to the baking pan.
Use a 14 inch baking pan and add the drained pasta and either all the sauce or layer some along with the ricotta mixture. Top with remaining sauce and ricotta then open bag of spinach and layer all over the top. Sprinkle with more mozzarella and bake uncovered 30 minutes or until the spinach is wilted.
3 Italian Sausage Links
1 pd ground chuck
1 medium onion diced
2 to 3 cloves minced garlic
2 28 oz cans crushed tomatoes
oregano and basil to taste ( can be fresh or dried) if both dried, 1 teaspoon combination of both
Ricotta 15 oz
Parmesan
one egg
Mozzarella cheese
1 large bag spinach
olive oil
Add olive oil and diced onions to large pan, cook until they start to change color. Add the garlic for 1 minute and then the Italian Sausage and ground chuck. Cook meat throughly stirring often to break up Italian Sausage. When meat is brown add 2 cans crushed tomatoes and oregano and basil. Simmer while you cook the pasta and drain it.Mix the Ricotta and a half cup of parmesan and a half cup of mozzarella along with one egg. It can be refrigerated until you are ready to add everything to the baking pan.
Use a 14 inch baking pan and add the drained pasta and either all the sauce or layer some along with the ricotta mixture. Top with remaining sauce and ricotta then open bag of spinach and layer all over the top. Sprinkle with more mozzarella and bake uncovered 30 minutes or until the spinach is wilted.
Thinking Fall Food- Big BlueBerry Muffins
I am craving a fruit dish, I loved my Mom's French Apple Pie growing up.Or maybe blueberry and peach that I read about on Chef Joe's Blog sounds fantastic right now. Or how about BlueBerry Muffins, I love fresh blueberry muffins. Here is a recipe for a dozen blueberry muffins.
1 1/2 cups sugar
1/2 cup vegetable oil
2 large eggs
2 3/4 cups all purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla extract
3/4 cup milk
3/4 cup blueberries
Beat together sugar and oil with electric mixer. Beat in eggs,one at a time. Add flour (unsifted),salt and baking powder together and mix well. Stir in the vanilla and milk. Pour into flour-dusted, greased muffin pans or use paper liners in the pan. Sprinkle blueberried on top of each muffin, pressing them in lightly. (These are quite large and you may have a little extra batter left over).
Bake at 375 degrees for 30 minutes or until golden brown.
1 1/2 cups sugar
1/2 cup vegetable oil
2 large eggs
2 3/4 cups all purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla extract
3/4 cup milk
3/4 cup blueberries
Beat together sugar and oil with electric mixer. Beat in eggs,one at a time. Add flour (unsifted),salt and baking powder together and mix well. Stir in the vanilla and milk. Pour into flour-dusted, greased muffin pans or use paper liners in the pan. Sprinkle blueberried on top of each muffin, pressing them in lightly. (These are quite large and you may have a little extra batter left over).
Bake at 375 degrees for 30 minutes or until golden brown.
Tuesday, August 31, 2010
Monday, August 30, 2010
My best finds in the kitchen
Over the years I have replaced and replaced knives,and just about anything else in my kitchen. My favorite things I have now and will have for a long time consist of my first favorite and that is my Wusthof Classic Knives. I may have 17 knives but the 7 inch Santoku is always the knife I love to use more than any other knife I have ever owned. I bought my first knife block in the Wusthof and had to order a larger block later 2 more times to make them all fit in it. After my first purchase of a 9 piece set I went on to buy 8 steak knives and the 7 inch Santoku and Santoku paring knife on Ebay. I found that I could save money buying what other knives I wanted to have by bidding on them there. I was using the 8 inch Chef's knife that came with the block but when I first held and used the 7 inch Santoku I loved the lighter weight and the blades grooves in my aid to cut faster and safer and better. I picked up a couple more Wusthof in Williams Sonoma in a sale basket so be sure to always check for the sales on them.
I also purchased from Ebay my 4 qt red Le Creuset that does great for sauces to deep frying. It was a bargain price for $140 compared to the 5qt for $280. I wanted after several years a new cookware set and decided from buying a 1 qt All Clad and a non-stick Calphalon One in the past what would work best for me. I purchased one day at Williams Sonoma a open-boxed 13 piece set of Calphalon, I knew I really liked cooking in the one big saute Calphalon pan I had. I had made anything from steak and gravy to shrimp and pasta all in that 12 inch pan. I know sometimes you think you need all these pans to cook with but I know most of us use only 3 to 4 tops for it all. I own now about 20 pans and use the Le Creuset and the one 12 inch saute pan more than anything else.
As for small appliances I never pull out the Kitchen Aid food processor and would rather use my Santoku knife and cutting board for cutting about anything. I do like to use my Microplane grater that stands at a angle and has several cutting slots to chose from to grate. I'll make a list of all things that new cooks need in the kitchen so you will know what you don't need to load the kitchen down with to feel like a chef in your own kitchen.
I also purchased from Ebay my 4 qt red Le Creuset that does great for sauces to deep frying. It was a bargain price for $140 compared to the 5qt for $280. I wanted after several years a new cookware set and decided from buying a 1 qt All Clad and a non-stick Calphalon One in the past what would work best for me. I purchased one day at Williams Sonoma a open-boxed 13 piece set of Calphalon, I knew I really liked cooking in the one big saute Calphalon pan I had. I had made anything from steak and gravy to shrimp and pasta all in that 12 inch pan. I know sometimes you think you need all these pans to cook with but I know most of us use only 3 to 4 tops for it all. I own now about 20 pans and use the Le Creuset and the one 12 inch saute pan more than anything else.
As for small appliances I never pull out the Kitchen Aid food processor and would rather use my Santoku knife and cutting board for cutting about anything. I do like to use my Microplane grater that stands at a angle and has several cutting slots to chose from to grate. I'll make a list of all things that new cooks need in the kitchen so you will know what you don't need to load the kitchen down with to feel like a chef in your own kitchen.
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