3 chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
Salad:
1/2 seedless English cucumber, peeled, halved lengthwise and sliced on an angle
2 cups fresh bean sprouts
3 scallions
12 leaves basil
3 tablespoons fresh mint
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar
Salt to taste
Sauce:
1/4 cup chunky peanut butter
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 12-inch tortillas
1.) Grill chicken (tossed in first 2 ingredients)
2.) Make salad
3.) Make sauce
4.) Slice chicken, toss with salad
5.) Heat tortillas
6.) Pile chicken/salad and drizzle liberally with sauce before wrapping
♥ A collection of recipes tried and true and ones yet to try ♥
Rhubarb-Strawberry Tart with Crisp Oat Topping
For the crust:
1 1/4 cups all purpose flour, plus more for dusting
1/2 teaspoon coarse salt
1/2 teaspoon granulated sugar
1/2 stick (4 tablespoons) cold unsalted butter, cut into pieces
2 tablespoons ice water
For the topping:
1 cup all purpose flour
3/4 cup rolled oats
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
For the filling:
1 vanilla bean, halved lengthwise
1 pound rhubarb, sliced 1/4 inch thick (about 4 cups)
8 ounces strawberries. hulled and quartered
1 cup granulated sugar
1 teaspoon finely grated orange zest
3 tablespoons fresh orange juice
3 tablespoons all purpose flour
1 teaspoon coarse salt
For the crust: Pulse flour, salt, and sugar in food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with a few large pieces remaining. With the machine running, add the ice water in a slow stream and process until dough just holds together. (Dough should not be sticky).
Turn dough onto a lightly floured work surface and shape into a disk. Wrap in plastic and refrigerate for at least 30 minutes (or overnight). Dough can be frozen for up to 1 month; thaw overnight in the refrigerator.
For the topping: Combine flour, oats, sugar, cinnamon, and salt in a bowl. Cut in butter with a pastry blender or your fingers until large clumps form. Refrigerate, uncovered, for at least 15 minutes (or covered for up to 2 weeks).
Preheat oven to 350. On a lightly floured work surface, roll out dough to a 14 inch round about 1/8 inch thick. Transfer to a 9 by 1 2'4 inch tart ring set on a parchment lined baking sheet, pressing crust onto sheet and up sides of mold. Trim excess flush with rim. (Alternatively, press dough into bottom and up sides of a 9 inch springform pan. Using a knife, trim sides to be 1 3/4 inch high.) Freeze dough, uncovered, for 15 minutes.
Cut a 13 inch round of parchment, and place on top of crust. Fill with pie weights or dried beans. Bake until the edges are just golden, 10-15 minutes. Let crust cool completely on sheet on a wire rack.
For the filling: Using the tip of a paring knife, scrape seeds from vanilla bean into a medium bowl, reserving pod for another use. Add the remaining ingredients and stir until combined. Spread on cooled crust and sprinkle the chilled topping evenly over the filling.
Bake until topping is crisp and filling is bubbling, about 1 hour. Let cool on a wire rack for 30 minutes. Carefully remove tart ring, and let cool completely on sheet. Transfer to a serving plate.
1 1/4 cups all purpose flour, plus more for dusting
1/2 teaspoon coarse salt
1/2 teaspoon granulated sugar
1/2 stick (4 tablespoons) cold unsalted butter, cut into pieces
2 tablespoons ice water
For the topping:
1 cup all purpose flour
3/4 cup rolled oats
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
For the filling:
1 vanilla bean, halved lengthwise
1 pound rhubarb, sliced 1/4 inch thick (about 4 cups)
8 ounces strawberries. hulled and quartered
1 cup granulated sugar
1 teaspoon finely grated orange zest
3 tablespoons fresh orange juice
3 tablespoons all purpose flour
1 teaspoon coarse salt
For the crust: Pulse flour, salt, and sugar in food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with a few large pieces remaining. With the machine running, add the ice water in a slow stream and process until dough just holds together. (Dough should not be sticky).
Turn dough onto a lightly floured work surface and shape into a disk. Wrap in plastic and refrigerate for at least 30 minutes (or overnight). Dough can be frozen for up to 1 month; thaw overnight in the refrigerator.
For the topping: Combine flour, oats, sugar, cinnamon, and salt in a bowl. Cut in butter with a pastry blender or your fingers until large clumps form. Refrigerate, uncovered, for at least 15 minutes (or covered for up to 2 weeks).
Preheat oven to 350. On a lightly floured work surface, roll out dough to a 14 inch round about 1/8 inch thick. Transfer to a 9 by 1 2'4 inch tart ring set on a parchment lined baking sheet, pressing crust onto sheet and up sides of mold. Trim excess flush with rim. (Alternatively, press dough into bottom and up sides of a 9 inch springform pan. Using a knife, trim sides to be 1 3/4 inch high.) Freeze dough, uncovered, for 15 minutes.
Cut a 13 inch round of parchment, and place on top of crust. Fill with pie weights or dried beans. Bake until the edges are just golden, 10-15 minutes. Let crust cool completely on sheet on a wire rack.
For the filling: Using the tip of a paring knife, scrape seeds from vanilla bean into a medium bowl, reserving pod for another use. Add the remaining ingredients and stir until combined. Spread on cooled crust and sprinkle the chilled topping evenly over the filling.
Bake until topping is crisp and filling is bubbling, about 1 hour. Let cool on a wire rack for 30 minutes. Carefully remove tart ring, and let cool completely on sheet. Transfer to a serving plate.
No-Bake Chocolate and Peanut Butter Oatmeal Bars
Vegetable oil cooking spray
9 ounces chocolate wafers (about 40 wafers) finely ground (2 cups)
1 1/2 cups old fashioned oats
1 1/4 cup confectioners sugar
1/4 teaspoon coarse salt
5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
1 cup chunky peanut butter
3/4 cup plus 3 tablespoons smooth peanut butter
10 ounces semi-sweet chocolate, melted
1 1/2 ounces milk chocolate, melted
Coat a 9x13 inch baking dish with cooking spray. Line with parchment, leaving a 2 inch overhang on the 2 long sides.
Combine wafers, oats, sugar and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate 30 minutes.
Pour melted semi-sweet chocolate over chilled mixture, and using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Refrigerate until hardened about 15 minutes.
Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated up to 1 week or frozen up to 1 month).
9 ounces chocolate wafers (about 40 wafers) finely ground (2 cups)
1 1/2 cups old fashioned oats
1 1/4 cup confectioners sugar
1/4 teaspoon coarse salt
5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
1 cup chunky peanut butter
3/4 cup plus 3 tablespoons smooth peanut butter
10 ounces semi-sweet chocolate, melted
1 1/2 ounces milk chocolate, melted
Coat a 9x13 inch baking dish with cooking spray. Line with parchment, leaving a 2 inch overhang on the 2 long sides.
Combine wafers, oats, sugar and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate 30 minutes.
Pour melted semi-sweet chocolate over chilled mixture, and using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Refrigerate until hardened about 15 minutes.
Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated up to 1 week or frozen up to 1 month).
Ghiradelli's Chocolate Chip Cookie Recipe
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter softened
3/4 cup sugar
3/4 cup brown sugar
2 teaspoon vanilla
2 large eggs
1 cup walnuts (optional)
1 bag semi-sweet chocolate chips
Preheat oven to 375. Stir flour with baking soda and salt; set aside. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and eggs, one at a time, mixing on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto silpat lined baking sheets. Bake 9-11 minutes or until golden brown.
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter softened
3/4 cup sugar
3/4 cup brown sugar
2 teaspoon vanilla
2 large eggs
1 cup walnuts (optional)
1 bag semi-sweet chocolate chips
Preheat oven to 375. Stir flour with baking soda and salt; set aside. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and eggs, one at a time, mixing on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto silpat lined baking sheets. Bake 9-11 minutes or until golden brown.
Bruce's favorite: Mrs. Dudley's Coconut Oatmeal Cookies
Mix together:
1 cup melted butter
1 cup brown sugar
1 cup white sugar
Add:
2 beaten eggs
1 cup coconut
1 teaspoon vanilla
Sift together:
1 cup pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
Mix all ingredients together thoroughly then add 4 cups rolled oats (one cup at a time is best) and mix (this gets pretty thick). Shape into small pats (or big ones) on cookie sheet then flatten slightly with spatula.
Bake at 350 for 15 minutes or until done.
1 cup melted butter
1 cup brown sugar
1 cup white sugar
Add:
2 beaten eggs
1 cup coconut
1 teaspoon vanilla
Sift together:
1 cup pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
Mix all ingredients together thoroughly then add 4 cups rolled oats (one cup at a time is best) and mix (this gets pretty thick). Shape into small pats (or big ones) on cookie sheet then flatten slightly with spatula.
Bake at 350 for 15 minutes or until done.
Jeni's LSU Game Snacks
Bacon Wrapped Jalapeno Thingies
(From Pioneer Woman Cooks!)
Fresh Jalapenos (I used 7...14 halves)
Cream cheese (4 oz. filled 14 halves)
Bacon (chopped in thirds)
Toothpicks
Chop jalapenos in half lengthwise. Remove seeds and membranes. Smear cream cheese in each half. Wrap with 1/3 slice of bacon and secure with toothpick. Place on wire rack over baking sheet (to allow bacon grease to drain) and bake 375 for 20-25 minutes or until bacon is nicely browned.
(From Pioneer Woman Cooks!)
Fresh Jalapenos (I used 7...14 halves)
Cream cheese (4 oz. filled 14 halves)
Bacon (chopped in thirds)
Toothpicks
Chop jalapenos in half lengthwise. Remove seeds and membranes. Smear cream cheese in each half. Wrap with 1/3 slice of bacon and secure with toothpick. Place on wire rack over baking sheet (to allow bacon grease to drain) and bake 375 for 20-25 minutes or until bacon is nicely browned.
Jeni's Carrot Cake Supreme
Cake:
2 Cups all-purpose flour
2 t. baking soda
1/2 t. salt
2 t. ground cinnamon
3 large eggs
2 C. sugar
3/4 C. vegetable oil
3/4 C. buttermilk
2 t. vanilla extract
2 C. grated carrots (I use my food processor to finely chop)
1 (8 ounce) can crushed pineapple, drained
1/2 C. flaked coconut (plus more for sprinkling)
1 small package of chopped pecans (for sprinkling)
Buttermilk Glaze (see recipe at bottom)
Deluxe Cream Cheese Frosting (see recipe at bottom)
Grease three 9 inch round cake pans (I only use two and then make cupcakes or a small cake with the leftover batter).Cut circles of wax paper or parchment paper to line on the bottom of cake pans. Grease and flour wax paper. Set aside. Stir together first four ingredients. In a separate bowl, beat eggs and next 4 ingredients with an electric mixer until smooth. Add flour mixture to batter, beating at low speed until blended. Stir in carrots, pineapple, and coconut. Pour batter into prepared pans.
Bake at 350 for 25-30 minutes or until a wooden pick inserted in center comes out clean. Drizzle warm Buttermilk Glaze (see below) over cake layers and allow to cool on wire racks for 15 minutes. Remove cakes from pans and transfer to a plate. Keep a layer of wax paper between layers so they don't stick and chill in refrigerator (or freezer) for a couple of hours. Remove from fridge and separate layers. Remove all wax paper. Place the first layer on your cake plate. Spread a semi-thick layer of Deluxe Cream Cheese Frosting (see below) on top of bottom layer. Place the second layer on top of the bottom layer (repeat previous steps if making a triple layer cake). Frost sides and top of the cake. Sprinkle with remaining coconut and chopped pecans. Keep refrigerated.
Buttermilk Glaze:
1 C. sugar
1 1/2 t. baking soda
1/2 C. buttermilk
1/2 C. (one stick) unsalted butter
1 T. light corn syrup
1 t. vanilla extract
Bring first five ingredients to a boil in a dutch oven over medium heat. Boil four minutes stirring constantly until glaze is golden. Remove from heat and stir in vanilla. Cool slightly.
Deluxe Cream Cheese Frosting
1 1/2 (12 ounces) blocks of cream cheese, softened
3/4 C. butter (a stick and a half), softened
1 (16 ounces) package of powdered sugar
1 1/2 t. vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.
2 Cups all-purpose flour
2 t. baking soda
1/2 t. salt
2 t. ground cinnamon
3 large eggs
2 C. sugar
3/4 C. vegetable oil
3/4 C. buttermilk
2 t. vanilla extract
2 C. grated carrots (I use my food processor to finely chop)
1 (8 ounce) can crushed pineapple, drained
1/2 C. flaked coconut (plus more for sprinkling)
1 small package of chopped pecans (for sprinkling)
Buttermilk Glaze (see recipe at bottom)
Deluxe Cream Cheese Frosting (see recipe at bottom)
Grease three 9 inch round cake pans (I only use two and then make cupcakes or a small cake with the leftover batter).Cut circles of wax paper or parchment paper to line on the bottom of cake pans. Grease and flour wax paper. Set aside. Stir together first four ingredients. In a separate bowl, beat eggs and next 4 ingredients with an electric mixer until smooth. Add flour mixture to batter, beating at low speed until blended. Stir in carrots, pineapple, and coconut. Pour batter into prepared pans.
Bake at 350 for 25-30 minutes or until a wooden pick inserted in center comes out clean. Drizzle warm Buttermilk Glaze (see below) over cake layers and allow to cool on wire racks for 15 minutes. Remove cakes from pans and transfer to a plate. Keep a layer of wax paper between layers so they don't stick and chill in refrigerator (or freezer) for a couple of hours. Remove from fridge and separate layers. Remove all wax paper. Place the first layer on your cake plate. Spread a semi-thick layer of Deluxe Cream Cheese Frosting (see below) on top of bottom layer. Place the second layer on top of the bottom layer (repeat previous steps if making a triple layer cake). Frost sides and top of the cake. Sprinkle with remaining coconut and chopped pecans. Keep refrigerated.
Buttermilk Glaze:
1 C. sugar
1 1/2 t. baking soda
1/2 C. buttermilk
1/2 C. (one stick) unsalted butter
1 T. light corn syrup
1 t. vanilla extract
Bring first five ingredients to a boil in a dutch oven over medium heat. Boil four minutes stirring constantly until glaze is golden. Remove from heat and stir in vanilla. Cool slightly.
Deluxe Cream Cheese Frosting
1 1/2 (12 ounces) blocks of cream cheese, softened
3/4 C. butter (a stick and a half), softened
1 (16 ounces) package of powdered sugar
1 1/2 t. vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.
Subscribe to:
Posts (Atom)