Sunday, September 14, 2008
(Recipe from The Sister's Cafe)
3 cups flour
1 cup yellow cornmeal
1/4 cup sugar
2 Tb baking powder
2 tsp kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces (2+ cups) aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish (3 scallions)
3 Tb seeded and minced fresh jalapeno peppers (2-3 peppers)
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix! Mix in 2 cups of the grated Cheddar, the scallions, and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees. Grease a 9x13x2 inch baking pan. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature. (Warm is best!)
(This recipe comes from Sherri at Taking the Challenge.)
1 Family size pkg cheese tortellini
1/4 - 1/2 lb mozzarella cheese
1 -2 cups leftover chicken, chopped
1 can olives (halved)
1 jar marinated artichokes hearts
1/2 family size bottle Italian dressing
chopped tomatoes (DON'T add these to the whole salad, rather add them at the last minute to individual servings, otherwise your salad won't be good the next day).
Cook tortellini as directed on pkg, drain, and cool. Cut mozzarella cheese into small cubes. Halve the olives. Cut marinated artichoke hearts into bite-size pieces.
Mix tortellini, mozzarella cheese, chicken, artichoke hearts, olives together in large bowl. Pour 1/2 bottle Italian salad dressing over all and gently mix again. Refrigerate for at least three hours to marinate.
Let each individual top their serving portion with fresh, chopped tomatoes.
Yummy and so refreshing on hot summer days. Cook the tortellini in the morning before the house gets hot and marinate early so by dinner time you have a cold, delicious main dish ready to go.
Potato and Turkey Lyonnaise
2 lbs red potatoes, scrubbed and sliced
3/4 tsp. salt
4 tsp. olive oil
10 oz. skinless boneless turkey breast, cut into thin strips
2 onions very thinly sliced
2 tsp chopped rosemary leaves** 1/2 tsp fresh ground pepper
1/4 tsp sugar
1. Cook the potatoes with 1/4 tsp of the salt in water to cover until just tender about 5 minutes. Pour off the water.
2. Heat 2 tsps of the oil in a nonstick skillet. Add the turkey a the remaining 1/2 tsp of salt and saute until the turkey is no longer pink. Transfer to a plate.
3. Heat the remaining 2 tsp of oil in the skillet. Add the onions, rosemary, pepper, and sugar and saute until he onions are softened. Add the potatoes and cook, stirring gently, until they are browned and very tender. Return the turkey to the skillet and heat through.
**Note: if at all possible avoid using dried rosemary in this dish. Its flavor is much more strident than fresh and it has the texture of pine needles.**
Saturday, September 6, 2008
Crockpot Rotisserie Chicken
1 whole chicken
olive oil cooking spray
Lawry’s seasoning salt
Spray inside of crockpot with olive oil cooking spray. Clean chicken inside and out. Spray chicken with olive oil cooking spray. Sprinkle with seasoning salt. Note: Do not put any water in the crockpot. Roll 3 or 4 wads of aluminum foil into 2”-3” balls and put them in the bottom of the crockpot. Place the chicken, breast side down, on top of these aluminum foil balls.
Cook on HIGH (will not come out the same if cooked on LOW) for 4-6 hours. Remove skin before serving.You have to use the aluminum to get the deli taste. This chicken tastes very close to one you would buy, precooked, in the deli section of your supermarket.
Yield: 1 chicken
Points: 1 point per ounce of chicken
(Recipe and Photo from Taste of Home)
Microwave Acorn Squash
- 2 medium acorn squash
- 1/4 cup packed brown sugar
- 2 tablespoons butter
- 4 teaspoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions:Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender.
Turn squash cut side up. Fill centers of squash with brown sugar, butter and honey; sprinkle with salt and pepper. Cover and microwave on high for 2-3 minutes or until heated through. Yield: 4 servings.
- One serving:
- 1 squash half
- 6 g
- Saturated Fat:
- 4 g
- 15 mg
- 200 mg
- 43 g
- 3 g
- 2 g
(Recipe and photo from Taste of Home)
Skillet Mac & Cheese
- 2 cups uncooked elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1-1/2 cups half-and-half cream
- 3/4 pound process cheese (Velveeta), cubed
Directions:Cook macaroni according to the package directions. Meanwhile, in a large nonstick skillet, melt butter over medium heat. Stir in flour until smooth. Gradually add cream; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted.
Drain macaroni; add to cheese mixture. Cook and stir for 3-4 minutes or until heated through. Yield: 4 servings.
- One serving:
- 1-1/2 cups
- 37 g
- Saturated Fat:
- 22 g
- 128 mg
- 1163 mg
- 40 g
- 1 g
- 24 g