Monday, July 20, 2015

Honey Cinnamon Sweet Potatoes

4 medium sweet potatoes
3 tablespoons honey
2 tablespoons olive oil
2 teaspoons cinnamon
salt and pepper to taste

1. Peel and dice sweet potatoes
2. In large bowl, whisk honey, olive oil, cinnamon, salt and pepper.
3. Add sweet potatoes, toss to coat.
4. Bake in single layer on baking sheet for 30 minutes at 375.

Mushroom Zucchini Chicken

1.5 lbs chicken, diced
4 tablespoons cornstarch
4 tablespoons olive oil
1 cup mushrooms, stemmed and quartered
2 medium zucchini, quartered and sliced
1/2 medium brown onion, quartered and sliced
3 tablespoons soy sauce
1 teaspoon balsamic vinegar
1 tablespoon seasoned rice vinegar
2 garlic cloves, pressed
1 inch ginger, peeled, grated with microplane

1. Heat 3 tablespoons oil in large skillet. Dredge chicken with cornstarch. Cook in skillet until golden.
2. Remove chicken from skillet. Add 1 tablespoon oil to skillet and cook mushrooms, zucchini and onion about 4 minutes.
3. While vegetables are cooking, combine remaining ingredients in small mixing bowl.
4. Add sauce to vegetables, toss to coat. Add chicken back into skillet, combine. Serve over steamed rice.

Saturday, July 4, 2015

Salted Caramel Cookie Bars

Crust
2 cups butter, softened
1 cup white sugar
1.5 cups powdered sugar
1 Tablespoon +1.4 teaspoon vanilla extract
4 cups floor

Caramel Layer
1 bag caramels (~40), unwrapped
1/3 cup heavy whipping cream
3/4 tsp vanilla extract

Coarse Sea Salt to taste

1. Heat oven to 325. 
2. In a stand mixer, combine butter and sugars until creamy. Add vanilla to sugar mixture. Slowly add in flour. 
3. Line cake pan with parchment paper. Press half the dough into the bottom of the pan Put the other half in the fridge). Bake for 15 minutes. Remove from oven and set aside.
4. In medium bowl combine caramels, whipping cream and vanilla. Use a double boiler or microwave to melt the caramel and combine the ingredients. Once melted pour evenly over the cooked crust. Sprinkle sea salt over caramel layer. Crumble the remaining dough evenly over the caramel.
5. Bake and additional 30 minutes. Remove from oven and let cool completely before cutting into squares.


Sunday, April 12, 2015

Corn Bread with Bacon

1 lb bacon
2 1/2 cups all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
4 large eggs
1 cup milk
1/2 cup unsalted butter, melted
1 can corn, drained
1/2 can creamed corn
1 cup cheddar cheese, grated


1. Coarsely chop bacon. In medium frying pan, cook bacon until just crisp. Drain for later use.
2. Sift dry ingredients into large bowl.
3. In medium bowl, beat eggs, butter and milk. Combine with dry ingredients and mix well.
4. Add corn and bacon to mixture. Gently fold.
5. Spray bread pan with Pam. Pour batter into bread pan, sprinkle with cheddar cheese.
6. Bake at 350 for 60 minutes.

Wednesday, February 18, 2015

Pumpkin Butter

1 large can pumpkin puree
1 cup apple juice
1 cup packed light brown sugar
2 tablespoons lemon juice
1 tablespoon whiskey
1 tablespoon ground cinnamon
1.5 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

1. Combine all ingredients, except lemon juice, in medium saucepan.
2. Heat over medium heat until boiling. Reduce heat to low and simmer for 30 minutes, stirring frequently.
3. Add lemon juice and cool completely.


Orzo with Parmesan

1 cup orzo
1 tbsp butter
1/3 cup heavy whipping cream
1/4 cup parmesan cheese, grated
salt and pepper

1. Cook orzo according to package directions. Drain and return to pot.
2. Over very low heat, add butter and cheese and stir until melted. Slowly add whipping cream until desired consistency is reached. Add salt and pepper to taste.

Tuesday, February 17, 2015

Pumpkin Pie Smoothie

1/2 cup pumpkin puree
1/2 frozen banana
1 cup milk
3/4 teaspoon pumpkin spice
1/2 cup vanilla yogurt

1. Put all ingredients in blender. Blend until smooth.