Sunday, March 16, 2014

Cheese Blintzes

To make about 12 blintzes:

- 4 tbsp melted butter, cooled slightly
- 1c milk
- 4 eggs
- pinch salt
- 1c flour

- 2c ricotta
- 3/4 stick cream cheese (6 tbsp)
- 2 tbsp sugar
- 2 egg yolks
- lemon zest

Blend crepe batter ingredients in blender, put covered in fridge for 1 hour (up to 2 days)
Cook crepes in pans with butter on med-high heat until just golden
Blend filling ingredients together, put a scoop of filling into the middle of each crepe, fold up
Heat butter in pans again, fry on med-high heat on both sides until golden brown
Top with jam and sour cream to serve

Monday, March 10, 2014

Chicken Cordon Bleu

Chicken breasts
Sliced ham
Sliced swiss cheese
Dried thyme

Preheat oven to 350
Set up 3 bowls - flour seasoned with salt and pepper, another with egg, another with seasoned breadcrumbs (salt pepper and thyme)
Pound chicken breasts very thin with mallet
Lay 1-2 slices of ham and swiss cheese on each, roll up lengthwise
Dip in bowl of flour, then egg, then breadcrumbs
Coat glass pan with a few tbsp of olive oil
Bake for 20-25 minutes

Friday, November 1, 2013

Chocolate Cream Cheese Cake

My new favorite.

Mini chips!
1 box of devil's food cake (gasp!), with required ingredients, mixed
1 recipe cheesecake mix: 2 softened 8oz bars of cream cheese, 2/3c sugar, 1 tsp vanilla, 2 eggs, mixed
Layer chocolate mixture first, adding a cup or two of semi-sweet chocolate chips as well
Layer in cheesecake on top
Cook for at least 40 minutes at 350

Cream cheese frosting:
2 sticks of butter, softened
1 stick of cream cheese, softened
Beat together for a good long while
Add in 3-4 cups of powdered sugar, slowly
Add in 2 tsp vanilla extract
Frost cake after it's cooled, topping it with mini chocolate chips

Sunday, October 27, 2013

Pumpkin Soup

Pumpkin Soup

12-16 servings

¼ cup vegetable oil
4 medium size onions, chopped (yellow)
2 tsp. thyme leaves (could be excluded)
½ tsp. nutmeg
1 pound rutabagas, peeled & diced
2 pounds thin skinned potatoes, peeled & cubed (golden potatoes)
2 large cans of pumpkin
14 cups chicken stock (might be too much)

Combine onions, oil, thyme, nutmeg, cook on medium heat till soft (5 minutes)
Add rutabagas, potatoes, and cook over medium heat, stir occasionally until veggies soften (30 min)
Pour in stock and bring to boil over high heat
Reduce heat, cover, simmer until potatoes and rutabagas are soft
Take potatoe/rutabaga mixture with pumpkin and put in food processor to puree

Tuesday, September 24, 2013

Coconut Curry Shrimp

2 tbsp red curry paste
1 tbsp brown sugar
1 can coconut milk
Water chestnuts (add last)
Simmer for 5-10 minutes, then add water chestnuts

Steam cauliflower, add to sauce

Cook rice separately

Take frozen shrimp out of bag, run under cold water to thaw, dry it off
Chop up garlic
Sautee in pan with olive oil for 3-5 minutes, add salt

Wednesday, September 18, 2013

Creamy Polenta

4 c water
4 c milk
3 tbsp butter
2 tsp salt
2 c polenta (corn grits)
1/2 c creme fraiche
1/3 c parmesan cheese

Boil water, milk, and butter in large stockpot - keep a CLOSE EYE on it so that it doesn't boil over.  Once boiling, whisk in salt and polenta, stir for 3-4 minutes, then simmer for approximately 30 minutes more until thick and creamy.  When ready, stir in creme fraiche and parmesan.

Monday, September 16, 2013

Frittata II

1 bag baby spinach
2 tbsp oil
1-2 rainbow bell peppers, diced
1-2 cloves garlic, minced
8 eggs
salt, pepper
2 tbsp milk

Sautee bell peppers in oil
Wilt spinach in same pan with a bit of water, wring out well and chop
Sautee together garlic, peppers, spinach
In bowl, beat eggs, then add pepper, milk, crumbled feta, and spinach mixture
Using large oven-safe skillet, pour in egg mixture, tilting to spread eggs, occasionally lifting to let liquid run under and cook
Turn heat low, cover, cook about 10 minutes, until just set
Turn on broiler, put pan (uncovered) in middle of oven for just a couple minutes
Let set and cool