Cajun Shrimp Pasta with Cream Sauce

Ingredients:
4-6 oz. cooked pasta (fettuccine, spaghetti)
1 tbsp. butter
½ lb. shrimp, peeled and deveined
4 oz. sliced mushrooms
¼-½ onion, diced
1 cup thinly sliced bell pepper
2 cloves garlic, minced
½ – 1 tbsp. flour
1/3 cup half and half
salt, pepper and Cajun seasoning to taste

Directions:

Heat the butter in a skillet over medium heat. Add the shrimp to the skillet and sprinkle liberally with Cajun seasoning. Sauté in pan 1 minute per side, remove with a slotted spoon and set aside.

Add the mushrooms, onion, peppers and garlic to the skillet. Sauté until the vegetables are tender. Add the flour and stir to cook off its rawness. Add the half and half and stir, thickening. Return the shrimp to the pan and cook until heated through. Season to taste with salt and pepper (and more Cajun seasoning, if desired.) Toss with hot pasta and serve.

Fresh Caught Blue Gill, Creamy Pesto Asparagus and Baby Spinach and Red Pepper Rice.

I didn't make the fish so I can't take full credit for that. Though I did catch them! I believe it was a basic flour coating and fried--super delicious!

Creamy Pesto Asparagus
4oz toasted pine nuts
1 Package Knorr creamy pesto sauce
1 bundle of Asparagus

Toast the pine nuts until slightly browned. Set aside. Follow instructions on pesto package. Meanwhile, trim the ends of the asparagus and chop into 3 in sections. Boils the asparagus until tender. Drain and stir in pine nuts and sauce.


Baby Spinach and Red Pepper Rice
* 1/2 cup finely chopped sweet onion
* 2 tablespoons butter
* 1 tablespoon olive oil
* 1 garlic clove, minced
* 1 cup MAHATMA Extra Long Grain White Rice
* 2 3/4 cups low-sodium chicken broth
* 1/4 cup dry white wine
* 1/2 cup (2 oz.) shredded Italian six-cheese blend
* 1/4 to 1/2 cup low-sodium chicken broth
* Salt and pepper to taste
* 1/2 cup jarred chopped roasted red bell peppers
* 3 cups firmly packed fresh baby spinach

Preparation

1. Stir together first 4 ingredients in a medium-size microwave-safe bowl. Microwave at HIGH 3 minutes. Stir in rice, and microwave at HIGH 2 minutes.

2. Stir in 2 3/4 cups broth and 1/4 cup wine. Cover tightly with plastic wrap. (Do not vent.) Microwave at HIGH 9 minutes. Carefully swirl bowl without uncovering (to incorporate the mixture), and microwave at HIGH 8 minutes. Carefully remove and discard plastic wrap. Stir in cheese and 1/4 cup chicken broth, stirring 30 seconds to 1 minute or until creamy. Add up to 1/4 cup additional broth, 1 Tbsp. at a time, for desired consistency. Season with salt and pepper to taste.

3. Stir in red peppers and spinach, and microwave at HIGH 1 minute or until spinach is wilted.

Note: We tested with a 1,100-watt microwave oven and a 1 1/2-liter glass bowl. We found that press-and-seal plastic wrap will not work in this application.

 Source

Louisiana Chicken Pasta

For the chicken:
1 large boneless, skinless chicken breast, cut into bite-sized pieces
Salt and pepper
Cajun seasoning

For the pasta:
8 oz. bowtie pasta
Kosher salt

For the sauce:
1 tbsp. butter
1 tbsp. olive oil
1 red bell pepper, seeded and coarsely chopped
1 green bell pepper, seeded and coarsely chopped
1/4 cup yellow onion, chopped
3/4 tsp. salt
Freshly ground black pepper, to taste
1/4 tsp. garlic powder
1/2 tsp. Cajun seasoning
1/4 tsp. ground cayenne pepper
1 cup half-and-half
1/2 cup heavy cream
1 tbsp. cornstarch
1 tbsp. water
3 scallions, chopped

Directions:
To cook the chicken, heat a small amount of butter or olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, and a generous sprinkle of Cajun seasoning. Add to the skillet and cook until lightly browned and cooked through. Transfer to a plate and set aside.

Bring a pot of salted water to boil. Cook the pasta according to package directions. Drain the cooked pasta and set aside.

Meanwhile, return the skillet to medium heat and heat the butter and olive oil until the butter has melted. Add the bell peppers and onion to the pan. Mix in the salt, pepper, Cajun seasoning and cayenne pepper. Cook until the vegetables are tender, about 6-8 minutes. Add the half-and-half and heavy cream to the pan and bring to a simmer. In a small bowl, whisk together the cornstarch and water, and add to the skillet once the cream mixture has started to bubble. Allow to cook until thickened, about 5 minutes.

When the sauce has thickened, add the cooked pasta and chicken pieces to the pan. Stir well to combine and cook at medium-low heat just until the chicken is warmed through. Adjust the amount of Cajun seasoning if necessary to suit your tastes. Stir in the scallions. Serve immediately and top with additional Cajun seasoning, if desired.

http://annies-eats.net/2009/07/10/louisiana-chicken-pasta/

Spinach Artichoke Dip

8 oz. cream cheese, softened
1/3 cup freshly grated Parmesan cheese, plus more for topping
1/3 cup sour cream
1/3 cup mayonnaise
10 oz. frozen chopped spinach, thawed and drained
1 cup coarsely chopped canned artichoke hearts
4 cloves roasted garlic*, smashed
¼ tsp. salt
½ tsp. roasted red pepper flakes

Directions:
Preheat the oven to 400˚ F. In a medium bowl, combine the cream cheese, Parmesan, sour cream, mayonnaise, spinach, artichokes, roasted garlic, salt and red pepper flakes. Mix well with a rubber spatula until all ingredients are evenly blended. Spread into a small baking dish (I used a gratin dish). Sprinkle additional grated Parmesan over the top if desired. Bake for 35-40 minutes or until the top is slightly browned. Serve warm with baguette slices, pita chips, crackers, etc.

*To roast individual cloves of garlic, I just throw the unpeeled cloves into a baking dish or pan and bake at 350˚ F for 25-30 minutes. Let cool before squeezing the cloves from the peels.

http://annies-eats.net/2010/11/17/spinach-artichoke-dip/

Chicken Avocado Egg Rolls

 

Ingredients
* 2 tablespoons canola oil
* 1/2 cup finely minced red onion
* 1/4 cup finely minced red bell peppers
* 2 tablespoons minced ginger
* 1 tablespoon minced garlic
* 1/4 cup sliced bamboo shoots
* 1/4 cup finely chopped celery
* 2 cups chopped chicken breast
* 1/4 cup soy sauce
* 1 cup julienned green cabbage
* 1/2 cup shredded carrots
* 4 cups rice bran oil or canola oil
* 12 egg roll wrappers
* 2 avocados, sliced into 24 pieces
* 1 egg mixed with 1 tablespoon milk
* Jarred sweet chili sauce, for dipping

Directions

In a saute pan over high heat, add canola oil. Saute red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery, chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Cool mixture.

In large bowl combine cabbage, carrots and chicken mixture.

In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.

To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners over the mixture, making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash. DO NOT ALLOW THE EGG ROLLS TO TOUCH AFTER THEY ARE WRAPPED. This will be disastrous and they will rip apart. Place the rolls on lightly floured parchment paper and place in the fridge until they are ready to go in the oil.

Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack.

Chicken Parmesan Burgers

Ingredients:
For the burgers:
1 lb. ground chicken
1/4 cup grated Parmesan cheese
...1/4 cup bread crumbs
2 tsp. Italian seasoning
3 tbsp. chopped flat leaf parsley
1 clove garlic, minced
1 shallot, finely diced
Salt and pepper

For serving:
Pasta sauce
Mozzarella or provolone cheese (sliced or shredded)
Sautéed mushrooms (optional)
4 hamburger buns

Directions:
In a medium bowl combine all of the ingredients for the burgers. Mix well until thoroughly combined. Form the mixture into 4 patties. Refrigerate for about 30 minutes to allow the flavors to mingle.

Preheat the broiler. Spray the broiler pan with cooking spray. (Alternatively, cook the burgers on an outdoor grill or grill pan.) Broil the burgers for 4-6 minutes on one side, then flip and broil for 4-6 more minutes on the other side until fully browned and cooked through. Remove from the oven, top each burger with pasta sauce and cheese. Place back under the broiler for 30-60 seconds until the cheese is melted. Top with sautéed mushrooms if desired, and serve on toasted hamburger buns.

http://annies-eats.com/2009/05/17/chicken-parmesan-burgers/

Cranberry Apple Lattice Pie

Prep Time: 3-4 Hours

Ingredients:

...Flaky Pie Pastry:
2 cups all-purpose flour, plus additional for work surface
4 teaspoons granulated sugar
½ teaspoon salt
6 tablespoons unsalted butter, cold, cut into small pieces
4 tablespoons vegetable shortening
4 to 5 tablespoons ice water

Filling:
1 cup sugar
1 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
6 large apples (3 Granny Smith apples and 3 Braeburn apples, about 3 pounds)
1 tablespoon lemon juice
3 tablespoons cornstarch
2 tablespoons unsalted butter
2 cups fresh or frozen cranberries

Egg Glaze:
1 egg + 1 tablespoon water
Approximately 1 tablespoon granulated sugar

Directions:

Flaky Pie Pastry:

1. In a large mixing bowl, combine flour, sugar, and salt; whisk together to mix. With a pastry blender or two knives, cut butter and shortening into the flour mixture until the mixture resembles coarse crumbs. Drizzle the ice water over the mixture and toss with a fork until the dough is evenly moist and begins to come together in a mass but does not form a ball.

2. Divide dough into 2 portions, a larger portion using about 2/3 of the dough and a smaller portion using about 1/3 of the dough. Gently pat the larger portion into a 6 inch disc and the smaller portion into a 3 inch disc. Wrap in plastic wrap and refrigerate until chilled and firm, 30 to 60 minutes.

3. Remove the larger dough disc from refrigerator. If the dough is too cold and is hard to roll out, let stand at room temperature for 10 to 20 minutes. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll out the dough into a circle about 1/8 inch thick. The circle will be larger than 12 inches, providing enough to line the pie pan and scraps for the leaves. Transfer rolled dough to a 9 inch pan. Trim the overhang to about ¾ inches. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.

4. From the dough scraps, and using a small sharp knife, cut out 20 leaves. Re-roll the scraps if necessary. Use the back of the knife to press lines into the dough to resemble the veining on a leaf. Transfer to a plate, cover and refrigerate until ready to use.

Filling:
5. Prepare filling while dough is chilling. In a large bowl, combine granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Set aside.

6. Peel, core, and slice apples into ¼ to 1/8 inch pieces. Toss apple pieces into the sugar mixture, stir until well mixed. Sprinkle lemon juice over the apple mixture, stir until well mixed. Let the apples sit to develop the juices (macerate) for 30 minutes to 1 hour.

7. Transfer the apples to a colander suspended over a bowl to capture the liquid. The fruit should release 1 to 1¼ cups of liquid. Transfer the apples to a bowl and toss them with the cornstarch until all traces of the cornstarch have disappeared.

8. In a small heavy saucepan over medium to medium-high heat, combine the apple liquid and butter; boil the boil the liquid down to about ¾ to 1 cup, stirring occasionally with a rubber spatula or wooden spoon, about 10 to 15 minutes, or until it is a dark amber color and is syrupy. Remove the pan from the heat.

9. Pour the hot syrup over the apples, tossing gently. Add the cranberries and raisins, and toss gently to mix. Set aside until top pastry is rolled out. Just before you are ready to create the lattice top, pour the fruit mixture into the chilled pie shell.

Lattice Top:

10. Remove the smaller dough disc from refrigerator. If the dough is too cold and is hard to roll out, let stand at room temperature for 10 to 20 minutes.

11. Roll the dough into a 13 inch circle, about 1/8 inches thick. Using a fluted or straight-edge pastry wheel, pizza cutter, or kitchen knife, cut twelve ¾ inch strips.

12. Arrange 6 strips evenly spaced and ¾ inches apart, horizontally over the fruit filling that has been poured into the chilled pie shell, placing the longest strips in the middle. Each end of the strips should overhang the pie by at least 1 inch. Working from the right side, gently fold back every other strip, a little past the center, so that they are doubled back on themselves. Lay a vertical strip down the center next to the folds in the horizontal strips. Unfold the horizontal folded strips back over this strip to create a weave. Again, working from the right side, fold the other 3 horizontal strips back on themselves. Lay a second vertical strip next to the folds. The new strip should be parallel to, and ¾ inch from the first vertical strip. Repeat once more, so that ½ of the pie is woven. Turn the pie around. Weave the opposite side of the pie as you did the first side using the remaining three strips of pastry.

13. Trim the pastry strips, leaving a 1 inch overhang around the pie. Fold the pastry strips under the bottom pastry. Gently Press the two layers together to seal the edge. Remove the dough leaves from the refrigerator. Arrange the leaves around the edge, gently pressing the base of each leaf to the woven edge.

14. Cover the pie loosely with plastic wrap and refrigerate 30 minutes before baking to re-chill the pastry.

15. While pie is refrigerating, preheat oven to 425 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.

Egg Glaze:

16. Remove pie from refrigerator. In a small bowl, combine egg and water; whisk with a fork or wire whisk to thoroughly break up the egg. Using a pastry brush, lightly brush the top of the lattice and leaves with the egg glaze. Sprinkle the sugar over the top of the pie. Tip: if you don’t have a pastry brush, dip your finger in the egg and gently spread the egg glaze over the top of the pastry.

Bake:

17. Line a rimmed baking sheet lined with foil or parchment paper. Place pie on the baking sheet and transfer to the oven.

Tip: Fruit pies are juicy and usually bubble over; bubbling fruit juices are very sticky and can be hard to clean up. There are a few solutions for easy clean up. Place the pie on a rimmed baking sheet that has been lined with foil or parchment paper. If using foil, grease the foil for easier removal, or juices that have bubbled over will cause the foil to stick to the bottom of the pan. Discard the paper or foil along with the spilled juices after baking. Or, place a non-stick Teflon baking pad on top of un-greased foil, curve up the edges of the foil to keep the juices from spilling onto the floor of the oven, and place the pie directly on the baking pad. Or, place a drip pan lined with foil on a lower oven rack underneath the pie while it is baking to catch the juices when they bubble over.

18. Bake 15 minutes. Reduce oven to 350 degrees F. Bake an additional 50 to 60 minutes, or until the juices are thick and bubbling and the crust is a golden brown. Rotate the pan during baking if necessary for even browning. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.

19. Remove pie from oven. Cool completely on a wire cooling rack before cutting and serving. Tip: let the pie cool at least 4 hours to allow the juices to thicken. Otherwise the juices will be very liquid and will flow out of the crust when it is cut.

Makes 6 to 8 servings.

http://www.thebakingpan.com/Pies_Tarts/applecranberrylatticepie.html

Creamy Zucchini Pasta with Chicken and Mushrooms

I CAN'T BELIEVE THIS TOOK ME SO LONG TO POST! This is my favorite meal...I love, love love it! I highly recommend substituting goat cheese for the neufatchel cheese. It gives a different and delicious flavor. It is also about 3x the cost of neufatchel cheese....


Ingredients

1 onion, chopped
1 small zucchini, diced
8 oz fresh mushrooms, sliced
2 cloves garlic, minced
4 oz whole wheat fettuccine (or other pasta)
2 oz Neufchatel Cheese
2 tbsp Parmesan Cheese, grated
1 tbsp Cornstarch
1 cup chicken or beef broth
1 boneless, skinless chicken breast, cubed
2 tbsp dried parsley
1/4 tsp crushed red pepper (optional)
salt and pepper to taste



Directions
1. Cook pasta according to manufacturer's instructions and drain.
2. Meanwhile, spray a large skillet with nonstick spray. Over medium-high heat, saute onion until translucent. Add mushrooms and garlic and cook 2 minutes longer. Stir in chicken, parsley, and crushed red pepper (if using). Cook, stirring occasionally, until chicken is no longer pink on the outside. Reduce heat to medium and add zucchini. Stir occasionally until zucchini is tender.
3. While zucchini is cooking, stir cornstarch and broth together in a small saucepan. Add cheeses and stir constantly, cooking over medium-high heat, until mixture becomes thick and bubbly. Remove from heat.
4. Pour cheese mixture and pasta into the skillet with the chicken and vegetables. Toss, and add salt and pepper to taste.

Makes 2 servings.

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=125243

Chicken Pesto Pizza

Be careful with this recipe...you won't want to eat any other pizza after this one!


For the pesto:
1/4 cup pine nuts
3 medium garlic cloves, unpeeled
2 cups packed fresh basil leaves
7 tbsp. extra-virgin olive oil
Salt
1/4 cup finely grated Parmesan cheese

For the pizza dough:

½ cup warm water (about 110°)

1 envelope (2 ¼ tsp.) instant yeast

1 ¼ cups water, at room temperature

2 tbsp. extra-virgin olive oil

4 cups (22 oz.) bread flour, plus more for dusting

1 ½ tsp. salt

olive oil or non-stick cooking spray for greasing the bowl

 
Pizza toppings:
Olive oil, for brushing
Shredded mozzarella cheese
Grilled chicken, cut into bite-sized pieces (about 1/2 of one chicken breast)
Cherry tomatoes, sliced into thirds
Kosher salt and freshly ground black pepper 

Directions for the dough:

Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes.  Add the room temperature water and oil and stir to combine.  

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment.  Briefly combine the dry ingredients at low speed.  Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms.  Stop the mixer and replace the paddle with the dough hook.  Knead until the dough is smooth and elastic, about 5 minutes.  Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap.  Let rise until doubled in size, about 1 ½ to 2 hours.  Press the dough to deflate it.

To bake, place a pizza stone in the lower third of the oven.  Heat the oven to 500° for at least 30 minutes.  Turn the dough out onto a lightly floured work surface.  Divide the dough into two equal pieces.  Form both pieces of dough into smooth, round balls and cover with a damp cloth.  Let the dough relax for at least 10 minutes but no more than 30 minutes.

Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal.  Top as desired.  Slide the dough onto the pizza stone.  Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes.  Repeat with remaining ball of dough or freeze for later use.

Directions for the rest: 
To make the pesto, toast the pine nuts in a small skillet over medium heat until just golden and fragrant, 4-5 minutes.  Set aside.  Add the garlic to the empty skillet and toast, shaking occasionally, until the cloves are fragrant and their color deepens slightly, about 7 minutes.  Transfer the cloves to a cutting board; cool, peel and chop.  Place the basil in a heavy-duty gallon-sized plastic bag.

Pound the bag with a rolling pin until all the leaves are bruised.
Combine the pine nuts, garlic, basil, olive oil and 1/2 tsp. salt in the bowl of a food processor.  Process until smooth, scraping down the sides of the bowl as necessary.  Transfer the mixture to a bowl, stir in the Parmesan cheese, and adjust the salt to taste.  Store in an airtight container in the refrigerator.
To make the pizza, preheat the oven to 500 degrees F.

Place a pizza stone in the oven while it is preheating, and let it heat up for at least 30 minutes.  Place a round of parchment paper the size of your pizza stone on a work surface and lightly sprinkle it with cornmeal.  Place the pizza dough in the center and roll it out into a large round using a lightly floured rolling pin, or a pulling/stretching motion with floured hands (I use both).  Leave an approximately 1-inch border that is thicker around the edges for the crust.

Lightly brush this outer edge of the crust with olive oil.  Spread a thin layer of pesto on the pizza crust using the back of a spoon.  Sprinkle with a layer of shredded mozzarella cheese.  Top with grilled chicken pieces and sliced cherry tomatoes.  Season with kosher salt and freshly ground pepper, to taste.

Carefully transfer the parchment round to the preheated pizza stone.  Place in the oven and bake until the cheese is bubbling and the crust is lightly browned, about 12-15 minutes.  Slice and serve immediately. 

Source

Double Chocolate Pecan Pie

 

Ingredients:
For the crust:
1¼ cups all-purpose flour
1 tbsp. sugar
¼ tsp. salt
8 tbsp. cold, unsalted butter, cut into medium cubes (about 16 pieces)
3 tbsp. ice cold water

For the filling:
3 tbsp. unsalted butter, cut into 1-inch pieces
¾ cup packed dark brown sugar
½ tsp. salt
2 large eggs
½ cup corn syrup
1 tsp. vanilla extract
1 cup pecans, toasted and chopped into small pieces
3 oz. semi-sweet chocolate, coarsely chopped
3 oz. bittersweet chocolate, coarsely chopped

Directions:
To make the crust, combine the flour, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment.  Mix briefly to combine.  Add the cubes of butter to the bowl and mix on low speed until the texture resembles coarse cornmeal and the largest chunks of butter are not much larger than peas.  Add the water to the bowl and mix on low speed just until the dough comes together.
Form the dough into a disc, wrap tightly with plastic wrap, and refrigerate for about 30 minutes or until chilled.

On a lightly-floured work surface, roll the pie dough out into a 12-inch round. Transfer the round to a 9-inch pie plate by rolling the dough around the rolling pin and unrolling it over the pie pan.  Trim the edges as necessary and create a fluted pattern using a finger to make the indentations.  Freeze the dough-lined pie plate until firm and very cold, about 30 minutes.

Adjust an oven rack to lower middle position and heat the oven to 375° F. Remove the dough-lined plate from the freezer, press a sheet of foil inside the pie shell and fill with ceramic baking beads.  Bake about 30 minutes, until the dough looks dry and light in color.  Carefully remove the foil and weights.  Continue baking the crust 5-6 minutes more, until light golden brown.

While the pie crust is baking, make the filling.  Melt the butter in a medium heatproof bowl set over a pot of simmering water.  Remove the bowl from the double boiler but maintain the simmering water.  Stir in the sugar and salt with a wooden spoon until the butter is absorbed.  Beat in the eggs, corn syrup and vanilla.  Return the bowl to the double boiler and heat, stirring frequently, until the mixture is shiny and hot to the touch, about 130° F on an instant-read thermometer.  Remove from the heat and stir in the pecans.

As soon as the pie shell comes out of the oven, lower the oven temperature to 275° F.  Pour the filling into the pie shell.  Scatter the chopped chocolate pieces over the filling and press into the filling with the back of a spoon.
Bake on the middle rack of the oven about 50-60 minutes, until the pie looks set but slightly soft, like gelatin, when gently pressed with the back of a spoon. Transfer to a wire cooling rack and allow to cool for at least 4 hours.

Source

Pumpkin Spice Pancakes

YUM! I have also substituted the pumpkin puree with a "fancy nut pie filling" which is a great year round flavor and tastes SO good!

Ingredients:
1¼ cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
3 tbsp. chopped walnuts

1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter

Directions:
In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt, spices and walnuts and stir with a fork to combine. Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combine. (The batter may still have a few lumps – that is okay.)

Preheat the oven to 200° F. Have an oven safe plate or serving dish ready. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more. Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm. Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed. Serve with cinnamon sugar, maple syrup, and/or whipped cream.

http://annies-eats.com/2009/11/10/pumpkin-spice-pancakes/

Pumpkin Cream Cheese Muffins

These have definitely satisfied my pumpkin craving! Yum! What better way to start your day than a 400 calorie muffin?? So worth it!


Yield: 24 muffins
Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

Directions:
To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

http://annies-eats.com/2010/10/08/pumpkin-cream-cheese-muffins/

Add a caption

Pumpkin Cream Cheese Muffins. These have definitely satisfied my pumpkin craving! Yum! What better way to start your day than a 400 calorie muffin?? So worth it! Yield: 24 muffins Ingredients: For the filling: 8 oz. cream cheese, softened 1 cup confectioners’ sugar For the muffins: 3 cups all-purpose flour 1 tsp. ground cinnamon 1 tsp. ground nutmeg 1 tsp. ground cloves 1 tbsp. plus 1 tsp. pumpkin pie spice 1 tsp. salt 1 tsp. baking soda 4 large eggs 2 cups sugar 2 cups pumpkin puree 1¼ cups vegetable oil For the topping: ½ cup sugar 5 tbsp. flour 1½ tsp. ground cinnamon 4 tbsp. cold unsalted butter, cut into pieces Directions: To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated. To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use. To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!) http://annies-eats.com/2010/10/08/pumpkin-cream-cheese-muffins/

Louisiana Chicken Pasta

I was looking for something easy to make on a Saturday night as well as something with a little kick to it. I found this recipe and decided to give it a try! Very delicious! And not overly spicy (I have a low tolerance).
Ingredients:
For the chicken:
1 large boneless, skinless chicken breast, cut into bite-sized pieces
Salt and pepper
Cajun seasoning

For the pasta:
8 oz. bowtie pasta
Salt

For the sauce:
1 tbsp. butter
1 tbsp. olive oil
1 red bell pepper, seeded and coarsely chopped
1 green bell pepper, seeded and coarsely chopped
1/4 cup yellow onion, chopped
3/4 tsp. salt
Freshly ground black pepper, to taste
1/4 tsp. garlic powder
1/2 tsp. Cajun seasoning
1/4 tsp. ground cayenne pepper
1 cup half-and-half
1/2 cup heavy cream
1 tbsp. cornstarch
1 tbsp. water

Directions:
To cook the chicken, heat a small amount of butter or olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, and a generous sprinkle of Cajun seasoning.   Add to the skillet and cook until lightly browned and cooked through.  Transfer to a plate and set aside.  Bring a pot of salted water to boil.  Cook the pasta according to package directions.   Drain the cooked pasta and set aside.
Meanwhile, return the skillet to medium heat and heat the butter and olive oil until the butter has melted.   Add the bell peppers and onion to the pan.  Mix in the salt, pepper, Garlic powder, Cajun seasoning and cayenne pepper. Cook until the vegetables are tender, about 6-8 minutes.  Add the half-and-half and heavy cream to the pan and bring to a simmer.  In a small bowl, whisk together the cornstarch and water, and add to the skillet once the cream mixture has started to bubble.  Allow to cook until thickened, about 5 minutes.
When the sauce has thickened, add the cooked pasta and chicken pieces to the pan.  Stir well to combine and cook at medium-low heat just until the chicken is warmed through.  Adjust the amount of Cajun seasoning if necessary to suit your tastes. Serve immediately and top with additional Cajun seasoning, if desired.

Snickers Cupcakes

I must be on a chocolate kick or something because my other dessert ended up being Snickers Cupcakes. Very rich and delicious! I think I would add an extra egg next time I made it. The cake part seemed a bit more dry on the second day. I've made this adjustment in the recipe below. Overall....yum!!

Yield: 20 cupcakes



For the cupcakes:

½ cup Dutch-process cocoa powder

½ cup hot water

2 cups all-purpose flour

¾ tsp. baking soda

¾ tsp. baking powder

¾ tsp. coarse salt

16 tbsp. unsalted butter

1½ cups sugar

3 large eggs

1¾ tsp. vanilla extract

2/3 cup sour cream, at room temperature



For the caramel sauce:

8 tbsp. unsalted butter, cut into pieces

1 cup sugar

1 cup heavy cream

¼ tsp. vanilla extract

Pinch of salt

For the filling:

24 fun-size Snickers bars, chopped

For the frosting:

16 tbsp. unsalted butter, at room temperature

1 lb. confectioners’ sugar

1½ tsp. vanilla extract

1/3 cup caramel sauce

Pinch of coarse salt

2 tbsp. heavy cream



For garnish:

8 fun-size Snickers bars, chopped



Directions:



To make the cupcakes, preheat the oven to 350˚ F. Line standard cupcake pans with paper liners. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.



In a medium saucepan, combine the butter and the sugar over medium heat. Heat, stirring occasionally to combine, until the butter is melted. Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-low speed, 4-5 minutes, until the mixture is cooled. Mix in the eggs and egg yolk, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Mix in the vanilla and then the cocoa mixture and beat until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.



Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.



To make the caramel sauce, melt the butter in a heavy-bottomed saucepan over medium heat. Add the sugar and cook, stirring occasionally, until the sugar begins to foam a bit. It will look and smell like it’s on the verge of burning. Remove from the heat and add the heavy cream. Stir until the sauce is smooth (you may need to return it to the heat to smooth it out), then mix in the vanilla and salt. Let cool. (This can be stored in the refrigerator for up to 2 weeks.)



To fill the cupcakes, cut a cone out of the center of each cupcake with a paring knife.



To make the filling, combine the chopped Snickers bars in a bowl with 1/3-½ cup of the caramel sauce, and mix to coat.





Drop a spoonful of the filling mixture into each cupcake.





To make the frosting, add the butter to the bowl of an electric mixer. Beat on medium-high speed 1 minute until smooth. Blend in the confectioners’ sugar until smooth, 1-2 minutes. Mix in the vanilla, caramel sauce and salt until incorporated. (Note: the caramel sauce should be just warm enough that it is workable, but not warm enough to melt the butter in the frosting.) Add the heavy cream and whip on high speed until light and fluffy, about 3-4 minutes.



Transfer the frosting to a pastry bag fitted with a decorative tip. Drizzle the frosted cupcakes with additional caramel sauce and garnish with chopped Snickers bars.





Source: Annies Eats

Cookies and Cream Cake

Happy Birthday to Me!

After agonizong over what type of cake to make for my birthday, I opted to go with the Cookies and Cream Cake! Oreos are my weakness....
It wasn't too terribly time consuming and looks fabulous!

Ingredients:
For the cake:
2 cups sugar
1 ¾ cups all-purpose flour
¾ cup cocoa powder
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
For the filling:
1 ¼ cups heavy cream
1/8 cup confectioners’ sugar
¼ tsp. pure vanilla extract
10 chocolate sandwich cookies, chopped


For the frosting:
½ cup unsalted butter
2/3 cup cocoa powder
3 cups confectioners’ sugar
1/3 cup milk
1 tsp. vanilla extract


Directions:

To make the cake, preheat the oven to 350°. Grease and flour two 9-inch round baking pans.

Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

To make the filling, in the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, confectioners’ sugar and vanilla. Beat on low speed until all sugar is incorporated; increase speed to high and whisk until stiff peaks form. Gently fold in chopped cookie pieces with a rubber spatula.
To make the frosting, melt the butter in a medium bowl. Stir in the cocoa. Alternately add confectioners’ sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

To assemble the cake, place one cake layer on a cardboard cake circle. Pipe a ring of the chocolate frosting around the outside edge of the cake. Fill the area inside the ring of frosting with a thick layer of the cookies and cream mixture. Place the second cake layer on top. Frost the sides of the cake layers with chocolate frosting. Pipe a decorative border of the chocolate frosting on top of the cake. Fill the area inside this border with a thick layer of the cookies and cream mixture. Garnish with extra chocolate sandwich cookies and whipped cream if desired.

Source: Annies Eats

Mango Stir-Fry with Peanut Sauce

This past Sunday I had two good friends over for dinner - -wonderful time! One of them is not able to eat anything with gluten so I searched the internet for items that would be suitable for him to eat. I was also itching to make my own chinese food. I came across this recipe and it sounded amazing...all the good veggies! I'm not really a huge fan of peanut sauce but I figured I would give it a try anyway. The result was mouth watering and very picturesque.

Mango Stir-Fry with Peanut Sauce (Gluten-Free)

Serves: 2 hungry people

Sauce Ingredients:

½ cup peanut butter
⅓ cup water
¼ cup gluten-free Soy Sauce
2 Tablespoons fresh squeezed lime juice
2 cloves garlic, minced
2 Tablespoons rice vinegar
Chili flakes to taste

Stir Fry Ingredients:

1 cup rice
2 Tablespoons oil
1 large chicken breast or tofu cut into 1" strips
1 large carrot julienned
1 cup string beans
½ head broccoli chopped
1 large zucchini, sliced
½ cup mushrooms, chopped
2 mangoes peeled, seeded and cubed

To Make:

Combine all sauce ingredients in small sauce pan over low heat.
While sauce is warming up, begin preparing rice according to package directions.
In a wok or large pan, add oil and fry meat over medium heat until no longer pink.
Add carrots, and broccoli and string beans. Cover and let simmer for 5 minutes.
Add zucchini and cook for 2 minutes.
Add mushrooms and mango and cook for an additional 2 minutes.
Remove from stove, add sauce and stir.
Serve with jasmine rice, or rice of your choice.

Source