Loved this one revised from Vegetarian Times. It was a great alternative to the usual sugar- and fat-filled holiday fare.
3 leeks, sliced (green and white parts) and rinsed well
1 1/2 tablespoons olive oil divided
3 cloves garlic, minced
3 Tablespoons very finely chopped fresh rosemary
3 large sweet potatoes, peeled and sliced into 1/8-inch slices (the v-shaped blade of the Pampered Chef Ultimate Mandolin was perfect)
1/2 cup vegetable broth
1/2 cup panko bread crumbs
Preheat oven to 450-degrees.
Heat 1 T. oil in non-stick skillet over medium-high heat. Add leeks, garlic and rosemary; saute 8 minutes, or until softened. Season with salt and pepper, if desired. Arrange one-third sweet potato slices on the bottom of a stoneware square baker or oiled casserole dish, overlapping slightly. Spread half of leek mixture on top. Arrange another one-third sweet potatoes over leeks; top with remaining leeks, followed by remaining sweet potatoes. Drizzle broth over top, cover with foil and bake 35 minutes.
Stir together breadcrumbs and remaining oil. Remove foil from gratin, and sprinkle with bread crumb mixture. Bake uncovered 15 minutes, or until breadcrumbs are lightly browned and crisp. Cool slightly before serving.
Monday, April 25, 2011
Wednesday, November 24, 2010
Lemon Garlic Shrimp and Grits
For a change, I made this completely as the recipe stated (except that I doubled it-- remember I have two growing teenage boys). So glad I tried it though shrimp and grits is a very traditional southern thing.
If you're in the Fort Wayne area, Fresh Market is, by far, the best place I've found to buy fresh fish and shrimp.
You must try this recipe. It's super simple, quick and got a two thumbs up from everyone at the table.
http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-garlic-shrimp-and-grits-recipe/index.html
If you're in the Fort Wayne area, Fresh Market is, by far, the best place I've found to buy fresh fish and shrimp.
You must try this recipe. It's super simple, quick and got a two thumbs up from everyone at the table.
http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-garlic-shrimp-and-grits-recipe/index.html
Thursday, November 11, 2010
Cranberry Cinnamon Chip Bars
Incredibly easy, incredibly rich, incredibly good. Doesn't even require a mixing bowl!
I doubled the recipe and made it in my Pampered Chef Stoneware Large Bar Pan (it's the size of a jelly roll pan-- ask me, I know where you can get one!) Baked it for about 45 minutes. I took it to a band function tonight and everyone loved it. If you take it to a party, be prepared to share the recipe!
www.ourbestbites.com/2010/11/cranberry-cinnamon-chip-bars.html
I doubled the recipe and made it in my Pampered Chef Stoneware Large Bar Pan (it's the size of a jelly roll pan-- ask me, I know where you can get one!) Baked it for about 45 minutes. I took it to a band function tonight and everyone loved it. If you take it to a party, be prepared to share the recipe!
www.ourbestbites.com/2010/11/cranberry-cinnamon-chip-bars.html
Monday, November 8, 2010
I FOUND IT!
I finally found a squash recipe that I actually like. We've had squash almost literally coming out of our ears for the last couple of months due to our purchase of a CSA share this summer. Determined to find a use for the several spaghetti squash sitting on a shelf in my kitchen, I decided to try (even though it did NOT sound good) this recipe from the blog of The Pioneer Woman. In case you haven't deduced, I do not like squash-- especially spaghetti squash. I made a spaghetti squash recipe once many moons ago and hated it. So... even if you don't like squash, try this one. Squash is cheap, the ingredients are common and the recipe couldn't be easier.
Spaghetti Squash with Shallots and Maple Syrup
from http://www.thepioneerwoman.com/
2 whole medium spaghetti squash
3 Tablespoons butter
2 shallots, finely chopped
1/4 cup maple syrup
dash of salt
dash of nutmeg
Preheat oven to 375 degrees.
Pierce squash several times with a sharp knife. Place squash on cookie sheet and bake for one hour.
Cut squash in half. Scoop out and discard slimy pulp and seeds. Scrape out the rest of the flesh with a fork. Place in a bowl and keep warm.
In a large skillet, melt butter. Cook shallots over medium heat until just brown (Pioneer Woman says cook them for two minutes until soft. I like them a little carmelized.) Reduce heat and add maple syrup. Cook briefly until warm. Remove from heat and add salt and nutmeg.
Pour over squash and mix gently. Serve warm.
Spaghetti Squash with Shallots and Maple Syrup
from http://www.thepioneerwoman.com/
2 whole medium spaghetti squash
3 Tablespoons butter
2 shallots, finely chopped
1/4 cup maple syrup
dash of salt
dash of nutmeg
Preheat oven to 375 degrees.
Pierce squash several times with a sharp knife. Place squash on cookie sheet and bake for one hour.
Cut squash in half. Scoop out and discard slimy pulp and seeds. Scrape out the rest of the flesh with a fork. Place in a bowl and keep warm.
In a large skillet, melt butter. Cook shallots over medium heat until just brown (Pioneer Woman says cook them for two minutes until soft. I like them a little carmelized.) Reduce heat and add maple syrup. Cook briefly until warm. Remove from heat and add salt and nutmeg.
Pour over squash and mix gently. Serve warm.
Wednesday, February 10, 2010
Chicken Enchiladas (for Brandon!)
By special request, here's an update! My family's favorite Chicken Enchiladas. Very simple and, I'm sure, not very authentic, but well worth the little time and effort.
Chicken Enchiladas
12 small flour tortillas
2 1/2 c. cooked, diced or shredded chicken (if you're short on time, use Grabill or Hartman canned chicken, two large cans)
2 c. grated cheddar cheese (plus some for the top)
1 small can chopped green chilies
1/2 onion, hopped
butter
2 cans cream of chicken soup
1 large can evaporated milk
jalapeno pepper to taste-- As is, it's very mild. I add chopped jalapenos (canned or fresh) to taste in the filling and the sauce.
Saute onion in butter until soft. Add soup, milk, and jalapenos. Blend well.
Combine chicken, cheese and green chilies in a large bowl. Roll chicken mixture inside tortillas and arrange (open side down) in a 9x13 baking dish. Pour sauce over tortillas, adding grated cheese on top.
Bake uncovered 30-40 minutes in a 350 degree oven.
Chicken Enchiladas
12 small flour tortillas
2 1/2 c. cooked, diced or shredded chicken (if you're short on time, use Grabill or Hartman canned chicken, two large cans)
2 c. grated cheddar cheese (plus some for the top)
1 small can chopped green chilies
1/2 onion, hopped
butter
2 cans cream of chicken soup
1 large can evaporated milk
jalapeno pepper to taste-- As is, it's very mild. I add chopped jalapenos (canned or fresh) to taste in the filling and the sauce.
Saute onion in butter until soft. Add soup, milk, and jalapenos. Blend well.
Combine chicken, cheese and green chilies in a large bowl. Roll chicken mixture inside tortillas and arrange (open side down) in a 9x13 baking dish. Pour sauce over tortillas, adding grated cheese on top.
Bake uncovered 30-40 minutes in a 350 degree oven.
Tuesday, March 17, 2009
Oven-Baked Split Pea Soup
To be honest, I'm not a fan of split pea soup. That is, except for this one which is super easy and yummy. Enjoy!
1 pound split peas
8 cups water
1 1/2 cups diced carrots
1 1/2 cups diced celery
1/2 cup diced onion
1/2 cup parsley sprigs
2 teaspoons dried thyme
1 teaspoon celery seed
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
1 pound fully cooked smoked kielbasa, coarsely chopped
Preheat oven to 350 degrees. Rinse the split peas in cold water, then place in a large (oven proof) kettle with all the remaining ingredients except the sausage. ( I used my Pampered Chef Stoneware Covered Baker.) Bake, covered, for 2 hours. Remove from oven.
Discard the bay leaf and puree the soup with a hand blender or in a food processor until smooth. Return to kettle. Add the chopped sausage. Bake 30 minutes longer, or under the sausage is heated through.
1 pound split peas
8 cups water
1 1/2 cups diced carrots
1 1/2 cups diced celery
1/2 cup diced onion
1/2 cup parsley sprigs
2 teaspoons dried thyme
1 teaspoon celery seed
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
1 pound fully cooked smoked kielbasa, coarsely chopped
Preheat oven to 350 degrees. Rinse the split peas in cold water, then place in a large (oven proof) kettle with all the remaining ingredients except the sausage. ( I used my Pampered Chef Stoneware Covered Baker.) Bake, covered, for 2 hours. Remove from oven.
Discard the bay leaf and puree the soup with a hand blender or in a food processor until smooth. Return to kettle. Add the chopped sausage. Bake 30 minutes longer, or under the sausage is heated through.
Monday, January 26, 2009
Children's Ministry Appreciation Lunch
The much-requested recipes from the Heartland Children's Ministry Appreciation Lunch. All the recipes were from the net with Lori freehand included!
Peanut Butter Sheet Cake
Ingredients:
2 cups all-purpose flour
2 cups white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup water
3/4 cup butter or margarine, softened
1/2 cup peanut butter
1/4 cup vegetable oil
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
2/3 cup white sugar
1/3 cup evaporated milk
1 tablespoon butter or margarine
1/3 cup chunky peanut butter
1/3 cup miniature marshmallows
1/2 teaspoon vanilla extract
Directions:
1.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
2.
In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
3.
Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
4.
While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
5.
Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.
Outback Alice Springs Chicken Imitation
Ingredients
4 boneless, skinless Chicken Breast 1/2" thick (maybe frozen)
Honey Mustard
6 Pieces of Bacon Sliced in Half and Fried Crisp
1/2 tsp McCormick Season All
1 C. Sliced Mushrooms (Canned or In Jar) drained
3 C. Shredded Colby/Monterey Jack CheeseParsley for Garnish
Methods/steps
Rub chicken breast with Seasonal All and set aside to marinated for 1 hr. While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside.Gather all other items together and make ready for the preparation.
Saute chicken on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan. (I baked them from frozen at 350 degrees for about 45 minutes.)
Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese.
Pop in heated oven at 350 degree's or a micro just until the cheese melts. Sprinkle with parsley and extra honey mustard may be served on the side.
I used Honey Mustard salad dressing as a shortcut but this Honey Mustard is oh, so yummy!
Honey Mustard
1/2 C. Prepared Salad Mustard
1/4 C. Honey
1/4 C. Light Corn Syrup
1/4 C. Mayonnaise
Blend all together until completely until smooth and free from lumps. The corn syrup may be adjusted depended on how sharp the mustard might be or to your taste.
Recipe from the website CopyKat Recipes
Mustard Vinaigrette Salad Dressing
1/4 cup extra-virgin olive oil
2 large crushed cloves of garlic
1 fl. oz. white wine vinegar
1 teaspoon lime or lemon juice
1 teaspoon sugar
2 teaspoons Dijon mustard
Salt and cracked black pepper
Place the crushed garlic into bowl, add mustard, and sugar. Whisk in the lemon/lime juice and vinegar, then slowly whisk in extra-virgin olive oil. Check seasoning.
From the Today Show
Peanut Butter Sheet Cake
Ingredients:
2 cups all-purpose flour
2 cups white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup water
3/4 cup butter or margarine, softened
1/2 cup peanut butter
1/4 cup vegetable oil
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
2/3 cup white sugar
1/3 cup evaporated milk
1 tablespoon butter or margarine
1/3 cup chunky peanut butter
1/3 cup miniature marshmallows
1/2 teaspoon vanilla extract
Directions:
1.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
2.
In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
3.
Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
4.
While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
5.
Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.
Outback Alice Springs Chicken Imitation
Ingredients
4 boneless, skinless Chicken Breast 1/2" thick (maybe frozen)
Honey Mustard
6 Pieces of Bacon Sliced in Half and Fried Crisp
1/2 tsp McCormick Season All
1 C. Sliced Mushrooms (Canned or In Jar) drained
3 C. Shredded Colby/Monterey Jack CheeseParsley for Garnish
Methods/steps
Rub chicken breast with Seasonal All and set aside to marinated for 1 hr. While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside.Gather all other items together and make ready for the preparation.
Saute chicken on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan. (I baked them from frozen at 350 degrees for about 45 minutes.)
Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese.
Pop in heated oven at 350 degree's or a micro just until the cheese melts. Sprinkle with parsley and extra honey mustard may be served on the side.
I used Honey Mustard salad dressing as a shortcut but this Honey Mustard is oh, so yummy!
Honey Mustard
1/2 C. Prepared Salad Mustard
1/4 C. Honey
1/4 C. Light Corn Syrup
1/4 C. Mayonnaise
Blend all together until completely until smooth and free from lumps. The corn syrup may be adjusted depended on how sharp the mustard might be or to your taste.
Recipe from the website CopyKat Recipes
Mustard Vinaigrette Salad Dressing
1/4 cup extra-virgin olive oil
2 large crushed cloves of garlic
1 fl. oz. white wine vinegar
1 teaspoon lime or lemon juice
1 teaspoon sugar
2 teaspoons Dijon mustard
Salt and cracked black pepper
Place the crushed garlic into bowl, add mustard, and sugar. Whisk in the lemon/lime juice and vinegar, then slowly whisk in extra-virgin olive oil. Check seasoning.
From the Today Show
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