Tuesday, February 14, 2017
The Best Rice Pudding
6 1/2 cups milk (I used 1%)
1 1/2 cups heavy cream
1 cup uncooked medium grain rice (I used Calrose)
1/2 cup sugar
1/2 teaspoon kosher salt (if using regular salt use less)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons butter
1 1/2 teaspoons vanilla
In a large saucepan, add the milk, cream, rice, sugar, salt, cinnamon, and nutmeg. Bring to a boil, stirring frequently. Reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally.
Uncover and continue to simmer until the rice is tender and the pudding has thickened, about 20 - 25 minutes, stirring constantly to prevent scorching. Remove from heat and add butter and vanilla and stir.
Transfer to a bowl and cover the surface of the pudding with plastic wrap to prevent a skin from forming. Chill for 1 hour or overnight. Serve warm or chilled with a light sprinkle of cinnamon.
Makes 8, 1/2 cup servings
Monday, February 13, 2017
One-Pot American Goulash
1 lb ground beef
1 onion, chopped
2 teaspoons minced garlic
2 cups beef broth or water
28 oz can crushed tomatoes
2 teaspoons oregano
2 teaspoons basil
2 cups elbow macaroni
salt and pepper to taste
In a large, deep skillet brown the ground beef and onion until onion is tender and beef is cooked through. Drain excess fat. Add garlic and cook for a minute. Add remaining ingredients and stir well. Bring to a boil. Turn down heat and simmer, covered, for 20 minutes, stirring occasionally. Serve with shredded cheese on top if desired.
Thursday, February 2, 2017
Slow Cooker Sweet & Saucy Meatballs
2 lbs frozen meatballs
12 oz bottle chili sauce
1 cup grape jelly
cooked rice, for serving
Place frozen meatballs in a non-stick sprayed slow cooker. In a bowl whisk together chili sauce and grape jelly; pour over the meatballs. Cook on low for about 5-6 hours or until hot. Serve meatballs and sauce over rice.
Monday, January 16, 2017
Mixed Greens Salad with Pears, Candied Pecans, and Honey Vinaigrette
1/2 cup pecans
2 tablespoons brown sugar
1/2 cup extra virgin olive oil
1/4 cup honey
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups spring mix (about 1 reg size prewashed bag)
4 cups baby spinach (about 1 reg size prewashed bag)
1 large pear, cored and thinly sliced
1/3 cup dried cranberries and blueberries (or just 1/3 cup dried cranberries)
3-4 tablespoons crumbled feta cheese
In a non-stick skillet combine the pecans and sugar and cook, stirring constantly, until the sugar has melted and coated the pecans. You want to cook it on medium low and make sure you remove from heat before the sugar burns.
In a mason jar with a tight lid combine oil, honey, vinegar, mustard, salt, and pepper. Screw on the lid tightly and shake until all ingredients are fully combined.
In a large bowl mix together the salad greens. Pour dressing over and toss. Add pears and toss gently. Top with cranberries/blueberries and feta. Serve.
Monday, December 5, 2016
Hawaiian Pineapple Chicken
5 chicken breasts
1/2 cup flour
1 tablespoon lemon pepper
3 tablespoons oil (avocado, canola, etc.)
1 can pineapple chunks or tidbits
1 1/4 cup pineapple juice (the juice from the can plus enough water to equal 1 1/4 cups)
3/4 cup apple cider vinegar
1/2 tablespoon soy sauce
1/4 teaspoon ground ginger
1 teaspoon chicken bouillon
1 cup sugar
2 tablespoons cornstarch
sliced green onions, optional for topping
In a dish mix together the flour and lemon pepper. Cut the chicken breasts into strips. Dredge the chicken strips in the flour mixture and place on a plate.
In a hot skillet heat 3 tablespoons of oil. In batched brown the chicken in the oil on both sides. Place browned chicken strips in a non-stick sprayed 9x13 baking dish.
In a saucepan combine pineapple juice (set the pineapple chunks from can aside for now), apple cider vinegar, soy sauce, ginger, bouillon, sugar, and cornstarch. Whisk until combined. Heat and bring to a boil and let boil for 2 minutes, stirring constantly. Remove from heat and pour 2/3 of the sauce over the browned chicken in the baking dish.
Bake uncovered at 375 degrees for 30 minutes. Take the chicken out of the oven and spread pineapple chunks evenly over the chicken. Pour the rest of the sauce over all and return to the oven. Bake for an additional 10 minutes. Garnish with sliced green onions if desired before serving over rice.
Monday, November 28, 2016
1 tablespoon yeast
2 tablespoons sugar
1 1/2 cups very warm water
1 teaspoon salt
3 - 3 1/2 cups flour
1/2 cup butter
grated Parmesan cheese
In the bowl of an electric mixer, combine yeast, sugar, and very warm water. Let sit for about 5 minutes until it starts to foam.
Add 2 cups of flour and salt and mix with dough hook for a minute. Add enough additional flour, a little at a time, until the dough pulls away from the sides of the mixer (I added 1 1/4 cups of additional flour). Knead with the dough hook on medium high speed for 5 minutes. Place in an oiled bowl with non-stick sprayed plastic wrap and let rise until doubled, about 45 minutes to 1 hour.
Place 1/2 cup butter on a rimmed cookie sheet. Place in the oven as it preheats to 400 degrees, being sure to watch it so the butter doesn't brown. As soon as the butter is melted remove from oven and tip the pan back and forth to spread butter evenly over the bottom of the pan.
Punch down the dough and roll into a long rectangle on a floured surface. Cut dough into strips with a pizza cutter. Take a strip, fold in the middle and twist, pinching together the ends of the dough. Place the twisted dough pieces evenly onto the butter covered cookie sheet. Sprinkle with garlic salt and Parmesan. Bake at 400 degrees for 15-17 minutes or until golden brown.
Monday, November 21, 2016
Skinny Orange Chicken
5 chicken breast, cut into bite size pieces
salt and pepper
2 tablespoons oil (avocado, canola, olive oil...)
3 cloves garlic, minced
1/2 cup orange juice
zest of 1 orange
1/2 cup honey
1/3 cup soy sauce
1/4 cup rice vinegar
2 tablespoons cornstarch
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
pinch red pepper flakes
sliced green onions, optional for topping
toasted sesame seeds, optional for topping
To make orange sauce: In a bowl whisk together garlic, orange juice, orange zest, honey, soy sauce, vinegar, cornstarch, pepper, ginger and red pepper flakes. Set aside.
Season chicken with salt and pepper. Heat oil in a large saute pan. Add chicken and stir fry for 4-6 minutes or until browned and nearly cooked through. Pour in the orange sauce and stir to combine. Let the sauce come to a boil, turn down heat to a simmer and let simmer, stirring, for a few minutes or until chicken is cooked through. Serve immediately over rice and garnish with green onions and sesame seeds.