Tuesday, February 21, 2017
Shortbread Sugar Cookies 1 cup butter, room temperature 1 cup powdered sugar 2 teaspoons vanilla bean paste (or vanilla extract) 2 1/4 cups all-purpose flour Preheat oven to 350. Line cookie sheets with parchment paper, set aside. In the bowl of a stand mixer cream together butter and sugar until light and creamy Add in vanilla bean paste and mix until just combined, scraping down the sides as needed. Slowly add in flour, mixing until just combined, make sure to not over mix Remove dough and divide into fourths. On a lightly floured surface roll 1/4 of dough out to about 1/4" thick. Using a round cookie cutter cut cookies out and place onto prepared pan. Using a cookie stamp gently press design onto cookie round. Sprinkle with sugar (or sprinkles). Bake for 13-15 minutes, or until cookies are just starting to brown on edges. Remove and let cool on cookie sheet for 4-5 minutes and then place on a cooling rack to cool completely. Serve immediately or store in an airtight container for 4-5 days.
Cheese Cake Banana Bread 1/2 c. melted butter 1 c. plus 2 tbsp. all-purpose flour 1 tsp. baking soda 1/4 tsp. kosher salt 3/4 c. Plus 2 Tbsp. Sugar 1/4 c. buttermilk or milk with tsp of lemon juice 1 tsp. vanilla extract 3 large eggs 3 ripe bananas, mashed 4 oz. cream cheese softened Preheat oven to 350, spray a 9-x-5" loaf pan well with cooking spray. In a large bowl, whisk together 1 cup flour, baking soda, and salt. In another bowl, combine 3/4 cup sugar, melted butter, buttermilk, vanilla, 2 eggs, beat until smooth. Pour wet ingredients over dry and stir until mixed well, then fold in mashed bananas. Make cream cheese filling: In a small bowl, stir together remaining egg, cream cheese, and remaining 2 tablespoons each flour and sugar. Pour half the batter into the pan. Pour the cream cheese filling on top and smooth into an even layer with a spatula. Top with remaining batter and bake until deeply golden and a toothpick comes out clean, 50 to 60 minutes. Let cool at least 10 minutes before serving.
Monday, February 20, 2017
Mexican Omelet Pie 1/2 cup salsa (medium or hot, depending on your taste) 1 cup (4 ounces), shredded sharp cheddar cheese 1 cup (4 ounces), shredded monterey jack cheese 6 eggs 1 cup (8 ounces) sour cream handful cherry tomatoes, optional fresh chopped parsley, optional Preheat oven to 375 degrees. Lightly grease a 9-inch pie plate with nonstick cooking spray. Pour the salsa into the pie plate; spread around to coat the bottom. Sprinkle the cheese evenly on top. In a medium bowl, whisk the eggs and sour cream together until thoroughly combined. Pour over the cheese. Bake for 35-40 minutes until firm and a tester inserted near the center comes out clean. Let stand 5 minutes before cutting. Garnish with sliced cherry tomatoes, chopped parsley, and additional salsa, if desired.
GRILLED TERIYAKI PORK KABOBS 1 red bell pepper, cut into 1-inch pieces 1 red onion, cut into 1-inch pieces 2 cups fresh cubed pineapple 1 tablespoon extra virgin olive oil 1/4 cup chopped fresh parsley kosher salt black pepper 1 Smithfield Marinated Teriyaki Pork Tenderloin (about 1.25 pounds), cut into 1-inch cubes Place red bell pepper, onion, and pineapple in a medium bowl; toss with the olive oil, parsley, and a few grinds of salt and pepper to taste. Skewer the marinated pork, pepper, onion, and pineapple onto metal skewers. Grill kebobs over medium-high direct heat for a total of 10 minutes, about 2-3 minutes on each side, until pork reaches an internal temperature of 145 degrees F. Divide skewers onto individual plates.
ONE-POT BEEF STROGANOFF SOUP 2 tablespoons unsalted butter 1 pound beef sirloin, trimmed of fat, thinly sliced into bite-sized strips salt and pepper 8 ounces sliced crimini mushrooms 1 medium sweet onion, diced 3 cloves garlic, minced 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 5 cups low-sodium chicken or beef stock 1 1/2 cups dried egg noodles 1/2 cup sour cream 2 tablespoons all-purpose flour chopped fresh parsley In a large pot or dutch oven, melt butter over medium-high heat. Sprinkle the meat with some salt and pepper to taste; add to the pot and cook until browned. Using a slotted spoon, transfer meat to a bowl; keep warm. Add in the mushrooms, onion, and garlic; saute until the vegetables have softened, about 3 minutes. Stir in the tomato paste and Worcestershire sauce. Pour in the chicken (or beef) stock and bring to a boil. Add in the noodles. Reduce heat to a simmer and cook for 5-7 minutes until al dente. In a bowl or large measuring cup, combine the sour cream and flour. Whisk in 1 cup of the hot soup; pour mixture back into the pot. Cook and stir for 1-2 minutes to thicken. Add cooked meat back to the pot and heat through. Taste, and adjust seasoning with a little more salt and pepper, if necessary. Serve in individual bowls with some fresh chopped parsley.
Cheesy Shrimp Scampi on Toast 1/2 kg. Shrimp, peeled, de-veiled, tails intact 2 tablespoon lemon juice 1/2 cup butter salt and pepper to taste 1/2 cup grated cheddar cheese or any prefered 4 cloves garlic, minced 1 cup dry bread crumbs 2 tablespoon chopped parsley Toasted sliced, buttered French bread Marinate shrimp with lemon juice, salt and pepper depends on your taste. For 5 minutes. Melt butter in a pan, stir in garlic and cook until fragrant. Add shrimp and cook until shrimp turns pink in color. Add bread crumbs and grated cheese, cook for another minute until the cheese is melted. Remove from heat. Garnish with parsley. Serve on top or on the side of toasted French bread.
Jalapeno Popper Spread 2 ( 8 ounces softened) 1 cup mayonnaise 1 (4 ounce) can chopped green chilies drained 4 ounces (less if you don't like as Spicy) canned Diced jalapeno peppers. 1-2 cups of grated Parmesan Cheese ( on your taste) stir together cream cheese and mayonnaise in large bowl until smooth. Stir in green Chile's and jalapeno peppers. Pour mixture into microwave safe serving dish and add Parmesan cheese. Microwave on High until hot, about 3 minutes. **May also mix ingredients together and place in crock pot as it blends together and mix add cheese. Serve with Tortilla chips