Jen Nelson brought this delicious bruschetta to two events recently and it was a hit both times. She serves the tomato mixture in a bowl next to the bread, so each person can serve themselves as they like. Yum!
Bruschetta:
8-12 roma tomatoes (depending on size and amount you want to make)
1-2 sweet onion
4 T olive oil (i usually just eyeball this)
Splash of balsamic vinegar (optional--if you like it tangy)
7 cloves garlic (we love garlic!!)
tons and tons of fresh basil
salt and pepper to taste
Mix and serve in bowl next to toasted french bread.
Blueberry Muffins
I tried these at my friend, Caitlin's tea party last week. Her cousin made them who was visiting Dubai from the U.S. They are my favorite muffin now. Amazing.
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Mediterranean Salad
This is my best guess for the recipe of my favorite fattoush salad from the seafood restaurant "Sammach" on Beach Rd in Dubai. It is so good, I've already made it twice this week. It has balsamic vinegar and fresh lemon in the dressing which tastes amazing together. I also love the fresh herbs in the salad. I am hooked.
Mediterranean Salad:
3-4 pita breads
1/4 c olive oil
3 T balsamic vinegar
2 T lemon juice
3/4 t dried oregano
2 cloves garlic, minced
1 1/2 t grated lemon zest
1 t sugar
1 t salt
1/4 t pepper
1-2 lg cucumbers, quartered lengthwise and sliced (about 2 cups)
1 pint cherry tomatoes, halved
1 bunch mint, chopped
1/2 bunch parsley, chopped
1 small head romaine lettuce, chopped
1 red bell pepper, diced
1 small red onion, sliced (about 1 cup) and/or bunch green onions, chopped
1 ounce feta cheese, crumbled (about 1/4 cup)
Preheat oven to 350. Arrange pita wedges in single layer on baking sheet. Spray with olive oil and sprinkle with garlic salt. Bake 5 minutes or until lightly toasted; set aside. In small bowl stir together dressing: oil, vinegar, lemon juice, oregano, garlic, zest, sugar, salt and pepper until well combined. In large bowl combine salad: mint, parsley, cucumber, tomatoes, lettuce, bell pepper, and onion. Pour dressing mixture over vegetable and pita mixture until well coated. Cover and refrigerate to allow flavors to blend at least 30 minutes or for several hours. Before serving, add lettuce and toss with dressing. Then add pita chips and sprinkle with feta cheese.
Hershey's "Perfectly Chocolate" Chocolate Cake
I found this recipe on the back of the Hershey's Cocoa container and we LOVE it. My Dutch neighbors always ask about my chocolate cake. But really it is Hershey's chocoloate cake--nothing creative, I just follow the recipe and usually make it in two round pans. So good (if you like chocolate).
"PERFECTLY CHOCOLATE" CHOCOLATE CAKE:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING:
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
"PERFECTLY CHOCOLATE" CHOCOLATE CAKE:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)
Directions:
Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING:
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Lemon Cookies
I created this recipe as a variation of the homemade oreo cookies. I like these just as much.
Lemon Cookies:
Lemon Cookies:
2 boxes lemon cake mix
4 eggs
3/4 cup canola oil
1 t. vanilla
Mix together and roll into small 1 inch balls and place on cookie sheet. Bake at 177 C or 350 F for 7-9 minutes. Don't overbake. Cookies should still be soft. When cool, frost with cream cheese frosting.
Cream Cheese Frosting:
1 pkg. Philadelphia cream cheese (at room temp.)
1/4 stick of butter (at room temp.)
1 t. vanilla
1 box powdered sugar (sifted)
Colored sprinkles
Colored sprinkles
Mix together and spread on cooled cookies. Top with colored sprinkles immediately, before frosting sets.
You can use any cake mix and frosting for these. And they are always fun with sprinkles.
Parmesan Fetucine Alfredo
Parmesan Fettucine Alfredo:
8 oz fettucine, uncooked
3/4 c (3 oz) grated parmesan cheese
1/3 c heavy cream
3 T butter, melted
1 clove garlic, minced
dash ground nutmeg
Prepare fettucine as directed on pkg. Drain and return to pan. Stir in remaining ingredients. Serve immediately. Sprinkly with additional parmesan, if desired. Makes 4 servings. Add sauteed chicken and steamed broccoli for a great main dish. Serve with french bread or bread sticks and green salad.
The Alfredo recipe above is the DiGiorno recipe on the package and it is really good. However, last summer my sister-in-law, Marianne, made an Alfredo sauce with cream cheese that was really good, too. She says it freezes well. Here is her recipe:
Marianne's Alfredo Sauce:
1/2 c butter
3/4 c parmesan
8 oz cream cheese
1/2 c milk
8 oz fettucine, uncooked
3/4 c (3 oz) grated parmesan cheese
1/3 c heavy cream
3 T butter, melted
1 clove garlic, minced
dash ground nutmeg
Prepare fettucine as directed on pkg. Drain and return to pan. Stir in remaining ingredients. Serve immediately. Sprinkly with additional parmesan, if desired. Makes 4 servings. Add sauteed chicken and steamed broccoli for a great main dish. Serve with french bread or bread sticks and green salad.
The Alfredo recipe above is the DiGiorno recipe on the package and it is really good. However, last summer my sister-in-law, Marianne, made an Alfredo sauce with cream cheese that was really good, too. She says it freezes well. Here is her recipe:
Marianne's Alfredo Sauce:
1/2 c butter
3/4 c parmesan
8 oz cream cheese
1/2 c milk
Cream Cheese Chicken Enchiladas
These is my chicken enchiladas recipe I usually make for family and friends. It started with a pretty common recipe, but I love to change it up with variations such as including black beans, corn, peppers, etc.
I usually serve it with Spanish Rice and Mexican Green Salad. One of my favorite meals.
I usually serve it with Spanish Rice and Mexican Green Salad. One of my favorite meals.
Cream Cheese Chicken Enchiladas:
4-5 chicken breasts, cooked (diced or shredded)
4-5 chicken breasts, cooked (diced or shredded)
1 8-oz pkg. cream cheese
1 tsp. mexican or taco seasoning
1 onion, finely chopped and sautéed with butter in pan until soft
1 clove garlic, minced
1 clove garlic, minced
1 large can of green chilies
12 oz. grated cheddar cheese
1/4 cup cilantro (optional)
1/4 cup cilantro (optional)
2 cans green enchilada sauce
corn and/or flour tortillas (I prefer corn)
sour cream & guacamole for topping
Mix onions and garlic in pan. Add cream cheese and stir until melted. Add green chilies, seasoning, and cilantro. Stir in cooked chicken. Pour just enough green enchilada sauce in bottom of 9X13" pan. Scoop chicken mixture into center of tortilla. Add a little cheese and roll up. Place rolled tortillas in bottom of pan. Pour rest of sauce on tortillas. Sprinkle extra cheese on top. Bake at 350 degrees until bubbly (about 30 minutes). Serve with sour cream and guacamole, if desired.
Healthy Israeli Couscous Salad
Healthy Israeli Couscous Salad:
2 c couscous or cracked wheat
1 c Danon plain yogurt
3 T red wine vinegar
1 T Dijon mustard
3 T olive oil
2 c diced yellow and red peppers
1 c chopped scallions
1 c diced calamata olives
1 c minced parsley and/or mint
salt & pepper, to taste
Cook couscous or cracked wheat according to package directions. In a large bowl, combine yogurt, vinegar, and mustard. Whisk in oil. Add couscous and remainder for ingredients. Toss to coat. Refrigerate until ready to serve.
Crescent Rolls
I can count on one hand the times I have used yeast to make homemade bread or rolls. I am always worried it won't turn out. But, after having these with my mom, she showed me how to make them. Delicious.
Crescent Rolls:
1 1/4 c scalded millk
1 1/2 cubes butter
3/4 c sugar
1 1/2 t salt
4 eggs
1 1/2 T yeast
1/3 c warm water
6 c bread flour
Scald milk, then remove from heat and add butter, sugar and salt. Let cool.
Dissolve yeast in warm water. Add a pinch of sugar.
In a large bowl, beat eggs. Add cooled milk mixture and half the flour. Mix well. Then add the activated yeast and remaining flour (one cup at a time). The dough will be sticky (this is the secret to soft flaky rolls). Cover and refrigerate overnight (at least 4 hours or a few days as needed).
Two hours before you want to roll out the dough, remove from fridge and put on counter top. Roll half the dough onto a floured surface into big circle. Spread with soft butter. Cut with a pizza cutter into 16 wedges. Roll up and place on a greased cookie sheet. Let rise until double in size. Bake 350 for 15 minutes. Makes 32 rolls.
Crescent Rolls:
1 1/4 c scalded millk
1 1/2 cubes butter
3/4 c sugar
1 1/2 t salt
4 eggs
1 1/2 T yeast
1/3 c warm water
6 c bread flour
Scald milk, then remove from heat and add butter, sugar and salt. Let cool.
Dissolve yeast in warm water. Add a pinch of sugar.
In a large bowl, beat eggs. Add cooled milk mixture and half the flour. Mix well. Then add the activated yeast and remaining flour (one cup at a time). The dough will be sticky (this is the secret to soft flaky rolls). Cover and refrigerate overnight (at least 4 hours or a few days as needed).
Two hours before you want to roll out the dough, remove from fridge and put on counter top. Roll half the dough onto a floured surface into big circle. Spread with soft butter. Cut with a pizza cutter into 16 wedges. Roll up and place on a greased cookie sheet. Let rise until double in size. Bake 350 for 15 minutes. Makes 32 rolls.
Creamy Tomatillo Dressing
My mom gave me this recipe, it is a copy of a Cafe Rio dressing that I love. There are many versions of this circulating around and they are all delicious.
1 buttermilk ranch dressing packet
1/2 c buttermilk
1/2 c sour cream
1 c mayo
2 tomatillos, husk removed and diced (sold near jalapenos)
1/2 bunch cilantro
2-3 cloves garlic
juice of 1 lime
1 jalapeno
Place all ingredients in blender or food processor and blend until well mixed. Refrigerate for an hour before serving. Can be made thicker for a dip, or use as Mexican food sauce/topping or salad dressing.
1 buttermilk ranch dressing packet
1/2 c buttermilk
1/2 c sour cream
1 c mayo
2 tomatillos, husk removed and diced (sold near jalapenos)
1/2 bunch cilantro
2-3 cloves garlic
juice of 1 lime
1 jalapeno
Place all ingredients in blender or food processor and blend until well mixed. Refrigerate for an hour before serving. Can be made thicker for a dip, or use as Mexican food sauce/topping or salad dressing.
Subscribe to:
Posts (Atom)
