So recently i was given the recipe for Disney Cornbread muffins. Sadly the recipe given to me makes 120 muffins. I gave it to Erin and she going to try and make the recipe smaller.
Lately I have been very busy with school and everything. I do have new recipes I want to post it is just finding the time. But i have a feeling that once summer hits and things die down more recipes will be up. I hope everyone is happy and healthy>
Wednesday, March 2, 2011
Friday, July 30, 2010
Box cake mix and Can frosting
So I have come to the realization that box cake mix and frosting from a can taste really bad! No wonder people don't like cake! I am doing some cupcakes for a wedding and they wanted box cake with this one kind of canned frosting. It's and easy job for me but as I was tasting the stuff it doesn't taste good at all. The frosting looks like some sort of soft putty and one finger full will give you a sugar high for the rest of the day and the cake itself has a funny aftertaste. Ok sorry that is my rant on box cake mix. I guess I have just gotten spoiled =D
Thursday, July 15, 2010
Polish Sweet Bread
My Grandmother's bread. I grew up with this and think it is pure heaven.
2 cups of sugar
1/2 cups of butter
2 cups of buttermilk
1 tsp baking soda
2 eggs
4 cups of flour
1 tsp of salt
2 tsp of baking powder
raisins are optional (I don't add them)
Topping:
1/2 cup of butter
1 1/4 cup of flour
1/2 sugar
mix in a small bowl
In a large bowl cream sugar eggs and butter. In another bowl flour salt baking soda and baking powder.
Combine egg mixture with flour mixture plus buttermilk.
Add Raisins last (ewww.)
Pour into 2 well greased loaf pans and sprinkle topping on batter
Bake in a 350 degree oven for 45-50 minutes or until toothpick comes out clean.
2 cups of sugar
1/2 cups of butter
2 cups of buttermilk
1 tsp baking soda
2 eggs
4 cups of flour
1 tsp of salt
2 tsp of baking powder
raisins are optional (I don't add them)
Topping:
1/2 cup of butter
1 1/4 cup of flour
1/2 sugar
mix in a small bowl
In a large bowl cream sugar eggs and butter. In another bowl flour salt baking soda and baking powder.
Combine egg mixture with flour mixture plus buttermilk.
Add Raisins last (ewww.)
Pour into 2 well greased loaf pans and sprinkle topping on batter
Bake in a 350 degree oven for 45-50 minutes or until toothpick comes out clean.
Tuesday, July 13, 2010
Country Captain Chicken
SO Taber and I had this at Beth and Danny Ruiz. Beth said it is from Rachel Ray 30mins. It was a pleasant surprise to me. I do not like bell peppers but I got to say mixed with the raises I was ok eating them.
2 3/4 cups of water
1 tablespoon butter
1 1/2 cups of white and wild rice or long grain rice
2/3 cups of flour, eyeball it
1 rounded tablespoon sweet paprike
4 pieces, 6 ounces each, boneless, skinless chicken breast
3 boneless, skinless chicken thighs
salt and pepper
2 tablespoons extra-virgin olive oil 2 turns of the pan
2 Tablespoons butter
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion chopped
2 or 3 cloves of garlic smashed
1 table spoon curry powered or mild curry paste
1 cup of chicken broth
1 can of diced tomatoes in puree or chunky style crushed tomatoes
1/4 cup golden raisins or currants a couple of handfuls
2 ounces, 1 small pouch, sliced almonds lightly toasted
3 scallions, chopped for garnish
Bring water to a boil in a medium saucepan. Add butter and rice and return water to boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork. Combine flour and paprika in a shallow dish. season chicken with salt and pepper. cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. wash your hands and chicken work surfaces thoroughly.
Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces. 3 minutes on each side and remove from the skillet. add butter to the pan, then stir in peppers, onions and garlic. season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. add curry, stock, tomatoes, and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the country captain's chicken with the sliced almonds. Transfer rice to a serving dish and garnish with chapped scallions.
2 3/4 cups of water
1 tablespoon butter
1 1/2 cups of white and wild rice or long grain rice
2/3 cups of flour, eyeball it
1 rounded tablespoon sweet paprike
4 pieces, 6 ounces each, boneless, skinless chicken breast
3 boneless, skinless chicken thighs
salt and pepper
2 tablespoons extra-virgin olive oil 2 turns of the pan
2 Tablespoons butter
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion chopped
2 or 3 cloves of garlic smashed
1 table spoon curry powered or mild curry paste
1 cup of chicken broth
1 can of diced tomatoes in puree or chunky style crushed tomatoes
1/4 cup golden raisins or currants a couple of handfuls
2 ounces, 1 small pouch, sliced almonds lightly toasted
3 scallions, chopped for garnish
Bring water to a boil in a medium saucepan. Add butter and rice and return water to boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork. Combine flour and paprika in a shallow dish. season chicken with salt and pepper. cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. wash your hands and chicken work surfaces thoroughly.
Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces. 3 minutes on each side and remove from the skillet. add butter to the pan, then stir in peppers, onions and garlic. season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. add curry, stock, tomatoes, and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the country captain's chicken with the sliced almonds. Transfer rice to a serving dish and garnish with chapped scallions.
Wednesday, July 7, 2010
Boneless Buffalo Wings
Serves 2-3
1 cup all-purpose flour
2 tsp salt
1/2 tsp black peppe
1/4 tsp cayenne pepper
1/4 tsp paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil(or half crisco and half veggie oil)
1/4 cup hot sauce (Crystals or Frank's Louisiana)
1 Tablespoon butter
1. Combine flour, salt, peppers and paprika in a medium bowl
2. In another small bowl, whisk together the egg and milk.
3. Slice each chicken breast into 6 pieces or however big you want your "wings"
4. Preheat the vegetable/crisco oil in a deep fryer until hot
5. One or two at a time, dip each piece of chicken into the egg mixture then into the flour/spice blend. Repeat the process so each piece of chicken is double coated, then place on a plate. Once all the chicken pieces are coated chill the chicken for 15 minutes.
6. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is brown and chicken is cooked.
7. As the chicken fries combine the hot sauce and butter in a small microwavable bowl. Microwave the sauce for 20-30 seconds or until butter is melted. Stir to combine. Or heat the butter and sauce in small saucepan over the stove top and stir until ingredients are blended.
8. When chicken is done frying, remove onto a plate lined with paper towels.
9. Place the chicken into a container with a cover and pour the sauce over the chicken. Cover with lid and gently shake until each piece of chicken is coated in the sauce.
10. Pour the chicken onto a place and serve with your favorite sides.
I made them into Buffalo burgers. Just cut the chicken breast in half and pound them out a little flatter, then follow all the rest of the instructions. Serve them on hamburger buns with mayo, lettuce, pickles and tomatos. It was really yummy!
1 cup all-purpose flour
2 tsp salt
1/2 tsp black peppe
1/4 tsp cayenne pepper
1/4 tsp paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil(or half crisco and half veggie oil)
1/4 cup hot sauce (Crystals or Frank's Louisiana)
1 Tablespoon butter
1. Combine flour, salt, peppers and paprika in a medium bowl
2. In another small bowl, whisk together the egg and milk.
3. Slice each chicken breast into 6 pieces or however big you want your "wings"
4. Preheat the vegetable/crisco oil in a deep fryer until hot
5. One or two at a time, dip each piece of chicken into the egg mixture then into the flour/spice blend. Repeat the process so each piece of chicken is double coated, then place on a plate. Once all the chicken pieces are coated chill the chicken for 15 minutes.
6. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is brown and chicken is cooked.
7. As the chicken fries combine the hot sauce and butter in a small microwavable bowl. Microwave the sauce for 20-30 seconds or until butter is melted. Stir to combine. Or heat the butter and sauce in small saucepan over the stove top and stir until ingredients are blended.
8. When chicken is done frying, remove onto a plate lined with paper towels.
9. Place the chicken into a container with a cover and pour the sauce over the chicken. Cover with lid and gently shake until each piece of chicken is coated in the sauce.
10. Pour the chicken onto a place and serve with your favorite sides.
I made them into Buffalo burgers. Just cut the chicken breast in half and pound them out a little flatter, then follow all the rest of the instructions. Serve them on hamburger buns with mayo, lettuce, pickles and tomatos. It was really yummy!
Wednesday, June 30, 2010
Chicken Lettuce Wraps
I have been wanting to try a chicken lettuce wrap recipe for a while now, so today I decided to just do it! I got the recipe off the Food Network website, with a few changes by me! Tim really liked them!
I labeled them Appetizers but you can totally do it for lunch or dinner served with a bowl of rice.
It seems like a lot of ingredients and prep but it's actually very easy. I will also attach the link to the original recipe. The original called for noodle but I didn't add them.
CHICKEN LETTUCE WRAPS
Serves 4
About 1 hour total prep and cook time
For the Chicken:
1 large egg white
1 Tblsp cornstarch
1 Tblsp Chinese rice wine or dry Sherry(I used the Sherry and cream sherry at that and it still turned out yummy)
1 1/2 pounds boneless, skinless chicken breast, diced
Whisk the egg white, cornstarch and rice wine in a large bowl. Add the diced and toss to coat well. Cover and let sit in the fridge for at least half an hour while prepare the other stuff.
For the Stir Fry Sauce
2 Tblsp Oyster sauce
1 Tblsp Hoisin sauce (I didn't have any oyster sauce, so I used the hoisin for the amount of the oyster sauce as well, you might need to add just a little more salt but other than that it still tasted good.)
1 Tblsp low sodium soy sauce
1 Tblsp Chinese rice wine or sherry
1 teaspoon sesame oil
2 teaspoons Cornstarch
Whisk the Oyster sauce, Hoisin, soy sauce, rice wine and sesame oil in a bowl, then whisk in the cornstarch until it is dissolved. Set aside.
I wanted more kick so I added 1 tsp of sweet chili sauce to the mix
For the Stir Fry
4 Tblsp Peanut oil(or canola oil)
3 cloves of garlic, minced
1 teaspoon peeled ginger, minced
1 Jalapeno pepper, seeded and minced
4-6 scallions(green onions) large slices
1/2 tsp Kosher salt
1/4 tsp sugar
1/2 pound shitake mushrooms, stemmed and diced( the shitake mushrooms were kind of expensive so I substituted the baby bella's also called Cremini mushrooms. Take the stems off and dice them)
1/2 cup water chestnuts, diced
Small lettuce leaves(butter or Boston lettuce works well, but also whatever lettuce you like)
Directions:
To make the stir fry: Heat 2 Tblsp peanut or canola oil in a large skillet over medium-high heat. Add the chicken and cook, stirring 2-3 minutes. Remove to a plate. add the remaining 2 Tblsp oil to the skillet; when really hot, almost smoking, stir in the garlic, ginger and jalapeno, then ad the 1/2 tsp salt and the 1/4 tsp sugar and stir fry 30 seconds. Add the mushrooms, water chestnuts and scallion piece and stir fry for another 2 minutes. Add the stir fry sauce and and chicken and cook for a minute.
Spoon mixture into washed and stemmed lettuce leaves and enjoy!
To Garnish you can shred some carrots and top the lettuce cups with some shredded carrots.
I labeled them Appetizers but you can totally do it for lunch or dinner served with a bowl of rice.
It seems like a lot of ingredients and prep but it's actually very easy. I will also attach the link to the original recipe. The original called for noodle but I didn't add them.
CHICKEN LETTUCE WRAPS
Serves 4
About 1 hour total prep and cook time
For the Chicken:
1 large egg white
1 Tblsp cornstarch
1 Tblsp Chinese rice wine or dry Sherry(I used the Sherry and cream sherry at that and it still turned out yummy)
1 1/2 pounds boneless, skinless chicken breast, diced
Whisk the egg white, cornstarch and rice wine in a large bowl. Add the diced and toss to coat well. Cover and let sit in the fridge for at least half an hour while prepare the other stuff.
For the Stir Fry Sauce
2 Tblsp Oyster sauce
1 Tblsp Hoisin sauce (I didn't have any oyster sauce, so I used the hoisin for the amount of the oyster sauce as well, you might need to add just a little more salt but other than that it still tasted good.)
1 Tblsp low sodium soy sauce
1 Tblsp Chinese rice wine or sherry
1 teaspoon sesame oil
2 teaspoons Cornstarch
Whisk the Oyster sauce, Hoisin, soy sauce, rice wine and sesame oil in a bowl, then whisk in the cornstarch until it is dissolved. Set aside.
I wanted more kick so I added 1 tsp of sweet chili sauce to the mix
For the Stir Fry
4 Tblsp Peanut oil(or canola oil)
3 cloves of garlic, minced
1 teaspoon peeled ginger, minced
1 Jalapeno pepper, seeded and minced
4-6 scallions(green onions) large slices
1/2 tsp Kosher salt
1/4 tsp sugar
1/2 pound shitake mushrooms, stemmed and diced( the shitake mushrooms were kind of expensive so I substituted the baby bella's also called Cremini mushrooms. Take the stems off and dice them)
1/2 cup water chestnuts, diced
Small lettuce leaves(butter or Boston lettuce works well, but also whatever lettuce you like)
Directions:
To make the stir fry: Heat 2 Tblsp peanut or canola oil in a large skillet over medium-high heat. Add the chicken and cook, stirring 2-3 minutes. Remove to a plate. add the remaining 2 Tblsp oil to the skillet; when really hot, almost smoking, stir in the garlic, ginger and jalapeno, then ad the 1/2 tsp salt and the 1/4 tsp sugar and stir fry 30 seconds. Add the mushrooms, water chestnuts and scallion piece and stir fry for another 2 minutes. Add the stir fry sauce and and chicken and cook for a minute.
Spoon mixture into washed and stemmed lettuce leaves and enjoy!
To Garnish you can shred some carrots and top the lettuce cups with some shredded carrots.
Saturday, June 19, 2010
I am back!!!
So I do not have a recipe to post yet but I had this delicious appetizer in Hawaii that I want to try to make. It was a piece of garlic toast with a slice of grilled eggplant and zucchini on it, topped with Parmesan that was toasted on top then drizzles with a balsamic dressing. It was so tasty! I also made dinner for the first time in two months =D
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