Krazy Kristi's Kitchen

Pumpkin Spice Pull Apart Bread with Rum Glaze!

2011-10-18T20:57:00.000-07:00

This recipe is for my mother-in-law because she LOVES rum sauce! I have never made anything with rum sauce but this was AMAZING!! You can also use vanilla if you don't have rum flavoring.

Pumpkin Spice Pull Apart Bread with Rum Glaze!

I stumbled across this recipe at Pinterest and had to make it! I have changed the recipe a little to make it less confusing.

Ingredients:

For Bread
2 Tbsp unsalted butter

1/2 cup milk

2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour

For Filling:
1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter

Buttered Rum Glaze:
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tbsp rum (or you can use 1 tsp rum extract or 2 tsp vanilla)

Directions for bread:
In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through. Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). You may have to put it in the fridge for a minute.

Once it is no warmer than 110 degrees add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy).

Add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

Put the dough in a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

Make the filling:
Toward the end of the rising time, melt the 2 tablespoons of butter for the filling in the saucepan over medium-high heat and brown it as directed above. Whisk in the sugar, cinnamon, and nutmeg.

Shape and bake pull-apart bread:
When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle, lifting corners periodically to make sure it’s not sticking. Don't try using wax paper to roll it out. Just use your counter and a rolling pin. I usually spray my counter and pin with a little olive oil to prevent sticking. If it seems to be snapping back, cover it with your damp towel and let it rest for 5 minutes before continuing (I had to do this twice during the process).

Once it is rolled out sprinkle the cinnamon sugar mixture evenly over the dough, like you would do with cinnamon rolls. Be sure to press it into the dough with palms of your hand or a spoon to ensure it mostly sticks.

Forming loaf:
With the long edge of the rectangle toward you, cut it into 6 strips. Do this by cutting the rectangle in half, then cutting each half into equal thirds. I think using a pizza cutter is about the easiest way.

Stack these strips on top of one another, like stacking blocks! Then cut the stack 3 times to make even portions, (again, cut it in half, and then cut the halves into equal thirds). Place these portions one at a time into your greased loaf pan, pressing them up against each other to fit them all in. Cover the pan with your damp cloth and place it in a warm place for 30-45 minutes to double in size. After it rises, you can put it in the fridge overnight to use it in the morning, but let it sit out for 10 minutes or so before putting in the oven.

Bake it:
While dough rises, preheat oven to 350 degrees F (or 325 if you have a glass loaf dish instead of a metal pan). When it’s risen, place the loaf in the center of the oven and bake for 30-35 minutes until dark golden brown on top. If you take it out at light golden brown, it’s liable to be raw in the middle, so let it get good and dark. As soon as you take it out use a butter knife to loosen all sides of the bread from the loaf pan and gently turn it out onto a plate. Place another plate on top and flip it to turn it right side up. If you let it sit in the pan you the cinnamon mixture turns into a candy and it is a real pain to get out of the pan.

Making the glaze:
In your saucepan, that you rinsed out from making the sugar mixture, bring the butter, milk, and brown sugar to a boil over medium-high heat. Remove it from heat, add the powdered sugar and rum (or vanilla), and whisk it to a smooth consistency.

Pour the glaze over the bread and serve! Be sure you get a piece otherwise if you wait to long there may be nothing left!

Healthy Tamale Pie - adapted from Eating Well

2011-10-17T23:44:00.000-07:00

This week in my CSA box I found this great recipe along with most of the ingredients to make it. I did throw in some browned deer burger though otherwise my carnivorous husband would complain! The original recipe does not call for any meat...

Tomatillos

First let's talk about tomatillos as many people have never cooked with these little treasures!

The tomatillos should be firm and fresh. The skin should be more tight than loose. If it just falls off you have a overripe tomatillo. If it is super hard to peel off it is not quite ripe. When you peel the papery covering off, the tomatillos are often sticky from sap, so I just put them in some warm water with a little vegetable soap (or dish soap) and give them a good bath.

Now on to our recipe...

Tamale Pie

Filling Ingredients:
2 lbs. tomatillos, husk removed, quartered
1 onion, peeled and quartered
2 large cloves garlic, crushed and peeled
2 C fresh or frozen corn kernels
1 tsp ground cumin
1 tsp ground coriander
1 tsp honey
15 oz. can black or pinto beans, drained and rinsed
1 1/2 C chopped peppers; sweet or hot depending on desired heat
2 Tbls fresh cilantro, finely chopped
1 1/2 C extra-sharp cheddar cheese, grated
Salt and freshly ground pepper to taste

Topping Ingredients:

5 C water
1 2/3 cups stone-ground yellow cornmeal

1 tsp salt

Garnish:
Sour cream
1 avocado peeled and sliced

Directions:
Preheat oven to 425°. Lightly oil a 9-by-13-inch baking dish.

Filling:

Place tomatillos, onion and garlic in a food processor and pulse until finely chopped. Toast corn in a large dry skillet, preferably cast iron, over medium heat, stirring frequently, until browned, about 7 minutes. Add a small amount of olive oil and sauté peppers until soft, about 4 minutes.

Add tomatillo mixture, cumin, coriander and honey.

Simmer, stirring occasionally, until thickened, about 15 minutes. Remove from heat. Stir in

beans, cilantro and half the cheese. Season with salt and pepper and let simmer.

Topping:

Bring water and salt to a boil in a heavy 2-quart saucepan. Slowly add cornmeal, whisking constantly, until thickened, about 5 minutes.

Spread half the cornmeal mixture in the prepared baking dish. Top with filling. Spoon remaining cornmeal mixture over the top. Sprinkle with remaining cheese.

Bake for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving. Serve with fresh avocado slices and/or sour cream if desired.

Fall in love again...Homemade Apple Sauce

2011-10-13T15:19:00.000-07:00

As a kid I loved apple sauce, just as my oldest daughter does. We go through a ton of apple sauce in this house, but only because she eats it. She loves it in homemade yogurt, plain, apple sauce cake or pretty any way she can get it!

I forgot how good homemade apple sauce is until I made a batch today! Oh my goodness so delicious and fantastically nutritious! Plus it is SUPER easy. I decided to embark on this journey because I had 4 over ripe apples left from this weeks CSA box. No one was eating them and I didn't want them to go to waste so tada - Apple sauce!

Ingredients:
Apples - cored and diced (I leave the skin on for added nutrients and fiber)
1/2 cup water
1/2 teaspoon ground cinnamon

1/2 a Lemon - juiced

Directions:
In a saucepan, combine apples, water, lemon juice and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft.

Allow to cool, then put in food processor or mash with a fork or potato masher. I didn't let them cool because I was impatient so I just took the lid off the pour spout in the food processor.

Ummm Fresh applesaucy goodness...

I then poured it in the cleaned applesauce jar from the store bought applesauce ;)

Minestrone soup or Whatever I found in my garden soup!

2011-10-13T15:11:00.000-07:00

This is one of my fall favorites! Most people call it Minestrone soup or health in a bowl. But I like to call it Whatever I found in my garden or CSA box today soup! This is such an amazing soup, hearty, healthy and easy to make. It is a great dinner during the fall when things can be pretty crazy...kids are back to school, soccer practice, dance class etc...

Ummm can you smell it simmering?

Also you can substitute vegetables depending on what you have or what you like. You can use Swiss chard or kale instead of spinach if you wish. You can also cook it in a crock pot if you would like. I prefer to make this soup on the stove and let it simmer for about 45 minutes before adding the pasta. The crock pot however is so convenient when you are working all day and want to come home to a cooked meal. This is also great with browned venison burger, mini turkey meatballs or even some sauteed crumbled turkey sausage.
Ingredients:
3 tablespoons olive oil

3 cloves garlic, chopped (more if it is flu season)
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
4 cups low sodium chicken broth (or vegetable broth for vegetarians)
2 (28 oz) can stewed tomatoes (I like the Italian kind)

1/2 cup red wine (optional)
1 cup canned kidney beans, drained (You can use cannellini or navy too)
1 (15 ounce) can green beans or fresh ones from the garden or your CSA!
2 cups baby spinach, rinsed (or fresh Kale)
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup seashell whole wheat pasta (if watching your carbs or blood sugar you can omit)
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil

Directions:
In a large stock pot, over medium-low heat, heat olive oil and saute garlic, celery, carrots and onion - saute for 4 to 5 minutes.
Add chicken broth, tomatoes, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, all the veggies, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.

Throw in noodles and cook until tender. Ladle soup in to bowls and sprinkle Parmesan cheese on top.

If you love tomatoes and Cheese you have to try a Caprese...

2011-09-20T15:49:00.000-07:00

Click the link for my Caprese story! I posted it on my other blog on accident and am having trouble moving it...so I am getting linky :) Caprese Recipe

Luscious Lemon, Basil and Crab Spaghetti

2011-08-31T22:06:00.000-07:00

This yummy Luscious Lemon, Basil and Crab Spaghetti serves 2 so is great for a romantic meal with your sweetheart! In my case it fed my sweetheart, our 3 year old and I! The poor baby had to eat baby food because of the crab. She was NOT happy about that.

Luscious Lemon, Basil and Crab Spaghetti

Ingredients:

1 cup of crab meat (If you don't have access to fresh crab meat you can used a drained can of crab from the grocery store)
2 cloves garlic, thinly sliced
large pinch of dried red pepper flakes (I threw this in at the end because of the 3 year old)
zest of 1/2 lemon
juice of 1/2 lemon
olive oil
salt to taste
handful of dried spaghetti (or other kind of pasta)
a large handful of fresh basil leaves, chopped
Fresh Parmesan, grated

Directions:

Set a pot of water to boil and add the spaghetti to boil.

Heat a small pan over low heat and when hot, add a good glugful of olive oil.
Add the garlic and red pepper flakes (if serving to kids omit red pepper), when fragrant, add the lemon zest and stir together.
Toss in the crab meat and give it all a good stir.
When all is hot, turn off the heat, add the lemon juice and stir through.
Add more olive oil if it’s looking a bit too dry.
When the spaghetti is done, drain it and add to the sauce.
Stir together, adding more oil or cooking water to loosen it as needed.
Add the basil, salt to taste, toss again and serve with a little fresh grated Parmesan.

Enjoy!

I'm Eggstatic!

2011-08-27T16:44:00.000-07:00

When I was pregnant with my second child I was diagnosed with gestational diabetes and thus eggs became the only thing I could eat for breakfast. For awhile I loved all the creative ways I learned to cook eggs. Then after day 63 of eating eggs for breakfast I loathed eggs and vowed after I had this child I would never eat another egg. I did take a small hiatus from eggs but I still really do love them. One of my favorite ways is with feta cheese and fresh basil! Yummy in my tummy!

Simple Whole Wheat Bread

2009-03-25T15:19:00.000-07:00

Last week was spring break so I decided to make bread, minus the bread maker. Although I did have a helper...

The bread turned out great and I am making it again today! It makes three loaves so you don't have to constantly be making bread. I took 1/2 of one loaf to make a pizza and the other 1/2 to make a calzone!

Here is the recipe! Simple Whole Wheat

Chicken Pot Pie

2009-03-07T12:57:00.000-08:00

I LOVE chicken pot pie but I have never tried my hand at it. My friend Sarah always tells me how she makes pot pie about once a week. So I decided to give it a whirl since I had a fridge full of veggies.

I found a recipe but highly adapted it as I didn't like the ones I found. I have made this several times now with a variety of veggies and it always turns out yummy!

Ingredients:

2 pie crusts -I buy the Pillsbury Crust, in the red box.

1 pound (or whatever you have leftover) cooked chicken - cubed
1 cup sliced carrots
1 cup frozen green peas or any kind of green veggie. I sometimes throw in broccoli other times green beans.
1/2 cup sliced celery
Sometimes I cube a potato and throw that in too.
1/3 cup butter
1/3 cup chopped onion
2 cloves of garlic chopped
1/2 yellow or red bell pepper or a combination of both
1/3 cup all-purpose flour
1/2 teaspoon salt (I usually use garlic salt)
1/4 teaspoon black pepper
1/4 teaspoon poultry seasoning
1 3/4 cups chicken broth
2/3 cup milk (the more fat in the milk the creamier the sauce)

Directions:1. Preheat oven to 425 degrees F (220 degrees C.)

2. In a large skillet saute carrots, celery, peppers & other veggies (except broccoli) in olive oil. Cook them until they are tender. Some people boil the veggies but they lose all their vitamins that way so I prefer to saute.

3. Meanwhile, in a saucepan over medium heat, cook onions and garlic in butter until soft and translucent. Stir in flour, salt, pepper, and other seasonings. Let simmer for about 1 minute. You want your flour/butter mixture to bubble a little or it will taste floury. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, like gravy. Remove from heat and set aside.

4. While above sauce is thickening...Put bottom pie crust in pie plate. Cover with foil and bake for about 5 minutes. Until it just starts to golden. This will help it hold up to the liquid.

5. Mix veggies with chicken and place mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

6. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Tips:
It is a good idea to place the pie plate on a cookie sheet or to put foil on the bottom of your stove as pot pie often overflows!

Be creative with the veggies you throw in. I just throw in whatever veggies I have in my freezer and/or fridge. Canned veggies also work but contain salt so be sure to cut back on the salt you add to the sauce or you will get a salty dish. Also, do not saute canned veggies. The main problem with canned is they tend to turn out a little more mushy than fresh or frozen veggies.

My friend Sarah throws in 2 tablespoons of soy sauce to her pot pie.
It adds a yummy Asian type of flavor.

If you make your own pie crust try throwing in some savory herbs for an additional boost in yumminess! (is that a word?)

Don't be afraid to experiment!
Happy Cooking!

I bet you envy my sweet orange countertops! Yeah go ahead, they are sweet & originals from the 70s!

Not your traditional Pumpkin Pie...It is better!

2008-12-20T14:19:00.000-08:00

I normally do NOT like pumpkin pie. I remember as a kid I would get so disappointed during the holidays because people always made pumpkin pie and pecan pie. As I kid I detested both and would opt out of dessert, those of you who know me are saying "WOW" right now (I LOVE dessert).

As I have gotten older I have found I do like a good pecan pie and I do like this pumpkin pie.

Crust:

I use the Pillsbury refrigerated crust in the red box. It tastes as good or even better than most homemade crusts I have tasted. Put it in your own fancy pie plate, then poke a few holes in the bottom with a fork. Cover the edge of the pie with tin foil or a crust sheild. Put it on a rimmed baking sheet and throw it in the oven at 400 degrees for about 15 minutes. Just until the crust is golden brown.

Filling:

1 c heavy cream

1 c whole milk

3 large eggs plus two large egg yolks

1 teaspoon vanilla

1 (15-ounce) can pumpkin puree

1 cup drained candied yams from a 15-ounce can or I used a yam I cooked the night earlier and threw in a little brown sugar.

3/4 c sugar

1/4 c maple syrup

2 tsp grated FRESH ginger (use the fresh stuff - trust me on this one)

1/2 tsp cinnamon

1/4 tsp nutmeg

3/4 tsp salt

While pie shell is baking whick ceam, milk, eggs, yolks and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in a large heavy-bottomed saucepan. Bring it to a sputterng simmer over medium heat, 5-7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10-15 mins.

Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through a fine mesh strainer over a medium bowl, using a ladle or spatula to press solids through the strainer. (This may sound tedious or laborous but it only takes a few seconds and is worth it trust me!)

Next rewhisk mixture and pour into prebaked pie shell. Return pie plate with baking sheet to the oven and bake pie for 10 minutes.

Remove foil or crust sheild and reduce heat to 300 degrees. Continue baking for about 20-35 mins. You will know it is done with edges of the pie are set (or insert thermometer in center until it registers 175 degrees.)

Let pie cool at room temperature 2 to 3 hours. Cut into wedges and serve!

Enjoy your new favorite pumpkin pie!!

Cajun Chicken Pasta

2008-12-20T14:07:00.000-08:00

This was so quick and easy. Plus it was super yummy. I want to make it again and try throwing some shrimp & crab in.

This recipe serves 2 but they are pretty large portions. Throw in some extra pasta and it can feed four.

4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning (I used Tony's)
2 tablespoons butter (I used olive oil)
1 green bell pepper, chopped
1/2 red bell pepper, chopped
1 green onion, minced (I used regular onion cause that was all I had)
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.

2. Meanwhile, heat oil or butter in a large skillet over medium heat. Then throw in chicken and sprinkle Cajun seasoning on top and toss to coat. Saute chicken until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, and green onions; cook for 2 to 3 minutes. Reduce heat and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper and heat through. If you find your sauce too runny whip in some flour (like you would when making gravy.)

3. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese. Enjoy!

Other variations you can try is to add some snap peas or brocolli for a little additional nutrition. Good way to get those kids to eat veggies!

Best Ever Mac & Cheese

2008-03-26T13:00:00.000-07:00

This is the adult version of my childhood favorite! I got this from a friend when I was living in Reno. It is great comfort food for cold Alaskan nights!

Serves 6

Ingredients:

8 tbsp butter
6 tbsp flour
½ tsp Cayenne Pepper
salt & pepper to taste
3-3/4 cups hot milk
4 cups grated cheddar cheese
1lb macaroni noodles cooked
½ cup heavy cream
½ cup bread crumbs

Directions:

Preheat oven to 350 degrees.
Melt 6 tbsp of butter in medium sauce pan over low heat.
Add flour and cook, stirring constantly, for about 4 minutes. You may have to turn up the heat. The flour mixture must foam as it cooks or the sauce will have a raw flour taste.
Stir in cayenne and season to taste with salt & pepper.
Whisk in hot milk, ½ cup at a time and cook, stirring until sauce thickens.
Reduce heat to low and stir in 2 cups of cheese, stirring constantly until cheese melts, about 2 minutes.
Combine cooked pasta and sauce in large bowl.
Sprinkle ½ cup of cheese over the bottom of a buttered 8x11 baking dish. Place a third of the pasta in the dish and top with ½ cup of cheese. Then repeat, layering pasta & cheese and ending with cheese. You should get about 3 layers.
Pour cream over assembled mac & cheese.
Melt remaining butter (2tbsp) in skillet, add bread crumbs. Stirring to coat.
Sprinkle bread crumbs over mac & cheese.
Bake until crust is golden, about 30 minutes. Allow to rest for 15 minutes before serving.
Enjoy!

Sweat & Sour Meatballs

2008-03-20T20:15:00.001-07:00

This recipe is from a lady at church. I made it the other night with ground venison and it was delicious!

It is a pretty easy recipe but there are 3 major steps.

First make the meatballs.
Make the sauce.
Combine both and cook together!

Meatballs

Ingredients:

13 oz can evaporated milk
2 cups quick oatmeal
1/2 tsp garlic powder
3lbs ground meat (I always use venison)
2 eggs
2 tsps salt
1/2 tsp pepper

Directions:

Preheat oven to 350 degrees.
Mix everything together in a large bowl.
Shape into balls and place on a foil lined cookie sheet
Bake 350 degrees for 35 minutes.

These meatballs can be used in spaghetti or whatever kind of sauce you like. This time I made sweet & sour sauce!

Sweet & Sour Sauce

Ingredients:

1 and 3/4 cup sugar
1 cup ketchup
2 cups water
1/4 cup vinegar
2 tbls water mixed with 3 tbls corn starch

Directions:

In a medium pot dissolve sugar and water over medium heat.
Add ketchup and vinegar and bring to a boil for about 5 minutes.
Turn to medium low heat and stir in corn starch water mixture to thicken your sauce. Simmer for 2 minutes.

Sweet & Sour Meatballs

After sauce and meatballs are made, put meatballs in a casserole dish, add in whatever veggies you like. I added chopped carrots, purple onion, green onion and pineapple.
Pour sauce over them and bake for 25 minutes.
Enjoy!

Chicken Tortilla Soup

2008-03-20T17:33:00.002-07:00

This is a super yummy but very easy soup to make.

Those pieces of tortilla chips at the bottom of the bag work great for this recipe!

Ingredients:

1 onion, chopped
3+ cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried cumin
1 (28 ounce) can crushed tomatoes
2 (10.5 ounce) cans condensed chicken broth
1 cup whole corn kernels, cooked
1 cup white hominy (optional)
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained (or basically any kind of cooked beans. I use kidney beans because my husband detests black beans.)
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces or shredded
crushed tortilla chips
sliced avocado
sour cream
shredded Monterey Jack cheese
chopped green onions

Directions:

In a medium pot, heat oil over medium heat. Saute chicken in oil for 10 minutes or until no longer pink. Take chicken out and shred or chop it.
Saute onion and garlic until soft.
Stir in chili powder, cumin, tomatoes, and broth. Bring to a boil, and simmer for 10-15 minutes. (I like to simmer it for 45 minutes to an hour if I have time. It really brings out the flavors.)
Stir in corn, hominy, chiles, beans, and cilantro. Simmer for 10 minutes.
Ladle soup into individual bowls and top with crushed tortilla chips, avocado slices, cheese, sour cream and chopped green onion.
Enjoy!

Orange Julius

2008-03-14T15:20:00.000-07:00

For some reason today I was craving an orange julius. Maybe it was because the sun was shining, we are fighting colds and I was thirsty!

So I made myself one. It reminded me of how my mom made these when I was young.

Here is the recipe:

Ingredients:

6 oz. can frozen concentrated orange juice
1 cup milk - any type - it also works well with soy milk
1 cup water
1/4 cup sugar
1 tsp. vanilla
8 ice cubes

Directions:

Pour all ingredients, except ice cubes, in a blender.
Blend, adding ice cubes one at a time, until smooth.
Sit back and enjoy!

Fish Fingers

2008-03-11T15:00:00.001-07:00

This is a great recipe for kids and adults alike. Plus it is quick and easy!

I usually use halibut or Ling Cod. I haven't tried salmon yet but I bet it would work. My friend's 1 1/2 year old LOVED these. She kept saying, "More pish please."

Ingredients:

Fish - cut into strips - about 2x2x2
Garlic - crushed
Olive oil
Bread Crumbs
Parmesan cheese
Paprika (we use Hungarian paprika - my husband is part Hungarian and swears it is the best)

Directions:

Mix olive oil & garlic together on a plate or shallow dish.
Pour bread crumbs onto plate & mix in parmesan and paprika (for color & flavor).
Dip the fish in the garlic infused olive oil.
Roll fish in bread crumb mixture.
Place on foil lined cookie sheet. (I just use my silpat instead of wasting foil.)
Bake 10 mins at 450 degrees.
Enjoy!

I usually serve this with tartar sauce or ketchup if kids are present. They love dipping their food.

My First Cheesecake - sort of

2008-02-27T17:52:00.000-08:00

The other night I decided to make a cheesecake. I got on allrecipies.com and started searching for the best cheesecake recipe I could find. I have never made one before and after reading about cheesecake making I was a little scared.

Everyone said you have to put it in a water bath and let it cool for 8 hours in the oven etc...AYE! YAY YAY!!!

Plus, I don't have a spring form pan and was planning on using a pre-made graham cracker crust instead. Well I forged ahead anyway and was quite surprised at how well it turned out and how easy it was.

I didn't do a water bath so I thought it would crack big time. But I found out the trick is to let it cool in the oven for a couple hours. I left mine in the oven while I was at a meeting - for about 3 hours.

I thought this was a pretty good recipe. Mine turned out a little chunky & brown on top. However, the flavor was great. Next time I think I will try a no-bake cheesecake.

Chantal's New York Cheesecake

Favorite Halibut Recipe

2008-02-16T18:37:00.001-08:00

This is my favorite halibut recipe given to me by my dear friend Kendra!

The flaky phyllo keeps the halibut moist and delicious...makes my mouth water just thinking about it.

Phyllo Wrapped Halibut for 2 (Very romantic)

Time: Prep 15 mins, bake 12-15 mins. Dinner's ready in no time!

Ingredients:
2 tablespoons melted butter
4 sheets phyllo dough (thawed in fridge)
2 (5 ounce) halibut fillets
2 teaspoons chopped fresh dill or another seasoning you prefer. I often try new ones (lemon pepper, jamaican, etc.) Get fancy!

Directions:

Preheat oven to 425 degrees F (220 degrees C).
Lay 2 pieces of phyllo on counter, lightly fold in half but do not crease.
Brush melted butter on the bottom sheet then fold the top sheet over and butter that one.
Repeat with other side.
Cut sheets in half.
Place a fillet about 1 inch from the top edge of one of the halved sheets of phyllo. Sprinkle with dill or other seasoning.
Fold the top of the phyllo over the fillet. Then fold in the sides of the phyllo and roll up your fillet. It is like a nice Christmas package!
Place on a baking sheet, fold side down and lightly brush with melted butter. Repeat with remaining fillet.
Bake in a preheated oven until pastry is puffed and light golden brown, about 12 to 15 minutes.

I usually serve this with steamed broccoli and white rice.
Sometimes we like to have a little tartar sauce on the side. Others I know serve this with a lemon cream sauce but I found the sauce took away from the fishes yumminess.
I have also heard of people stuffing in spinach, onions, peppers, lemon slices, mayonaise, cream cheese, or other items with the fish. I have tried a few myself but always find it is best with just the fish. But get creative, you never know what genius idea you could come up with!
We have tried this recipe with a variety of fish (salmon, cod, sea bass, ling cod, red drum, sheep head etc.) and it always turns out great. Be sure your pieces of fish are no thicker than 1 inch, otherwise the phyllo will burn before the fish is done.
Enjoy!

Welcome

2008-02-16T18:28:00.000-08:00

I decided to start this blog to share some of my favorite recipes and other info I find interesting with my friends!

I welcome you along for the ride :)