Recipe: Wild Rice Salad
Here’s a good recipe to try for one of those summer get togethers. I found it in The Seasonal Cabin Cookbook. It sounds good, and will be trying it this evening at the lake.
Wild Rice Salad
3 cups cooked, cooled wild rice
1 can (8 oz) sliced water chestnuts, drained
2 tbsp. Grated orange zest
¼ cup olive oil
¼ cup orange juice
1 tsp. celery salt
Half of a small apple
¾ cup frozen green peas thawed
lettuce leaves for serving, optional
Drain wild rice if necessary. In a large bowl, combine wild rice, water chestnuts and orange zest. In a galss jar, combine oil, orange juice and celery salt; cover tightly and shake well to blend. Pour over wild rice mixture, and stir gently to combine. Cover and refrigerate 1 to 3 hours. Just before serving, core the apple and cut into chunks that are not quite ½ inch in size. Add apples and peas to rice mixture, stirring gently to combine. Serve on lettuce leaves if desired.
Enjoy!
Barb
Posted in Cooking in your kitchen on July 3rd, 2008 by Barb | | 0 Comments
Recipe: Garden Pasta Salad
I am sure there are many of you out there that are invited to 4th of July gatherings. Well, I made this pasta salad this past weekend and it is delicious and easy to make.
Garden Pasta Salad
1 lb package of pasta (bow tie, campenelle, etc.)
1 yellow pepper
1 red pepper
1 small container of cherry tomatoes halved
1 can of whole black olives halved
1 cup of red onion thinly sliced
1 bunch of broccoli florets (put in with the pasta during the last 3 minutes of boiling)
1 package of Kraft Italian Cheese Crumbles
1 16 oz bottle of Kraft Sun-dried Tomato Vinaigrette
Mix all the ingredients together and chill. I am sure that you can substitute just about any veggie that you like.
Feel free to share…
Angie
Posted in Cooking in your kitchen on July 2nd, 2008 by Angie | | 0 Comments
Recipe: Kicked Up Margarita’s
OK—I know that technically this isn’t cooking, but you can try one of these margarita’s while you’re cooking in your kitchen, or grilling outside. They are really easy to make and taste great!
Kicked Up Margarita’s
1 can limeade
2 cans beer
Tequila (Fill empty can of limeade)
Mix together above ingredients in a pitcher, or blender. Prepare a maragarita glass with ice and salt and pour in mixture. Serve and enjoy!
These would be great with the Best Black Bean Salad recipe I posted awhile back served with tostito chips.
Enjoy! (In moderation.)
Barb
Posted in Cooking in your kitchen on June 20th, 2008 by Barb | | 0 Comments
Rhubarb Crunch
Here’s a good recipe to try for some summer fruit. It is easy to make and tastes great.
Rhubarb Crunch
1/2 cup butter softened
1 cup plus 3 tbsp flour divided
1/4 cup powdered sugar
2 eggs
1 cup granulated sugar
3/4 tsp baking powder
1/4 tsp salt
2-1/2 cup chopped rhubarb
Vanilla ice cream
Preheat oven to 350 degress. In mixing bowl, combine butter, 1 cup flour and powdered sugar. Mix until ingredients are fully combined and pat dough into lightly greased 8-inch square baking pan. Bake crust at 350 degrees for 15 minutes. Remove pan from oven.
In mixing bowl, beat eggs with granulated sugar, remaining 3 tablespoons of flour, baking powder and salt. Stir in rhubarb and pour over baked crust. Return pan to oven and bake 35-40 minutes. Cut into 9 squares and serve hot with vanilla ice cream. Makes 9 servings.
Enjoy!
Barb
Posted in Cooking in your kitchen on June 6th, 2008 by Barb | | 0 Comments
Recipe: Grilled Fish With Tropical Relish
Here’s a healthy recipe I came across that would be good for some of those upcoming summer cookouts. It is easy to make and delicious.
Grilled Fish With Tropical Relish
| Ingredients |
| 4 fish fillets, such as cod or halibut, about 6 ounces each 1 teaspoon extra virgin olive oil Salt and freshly ground black pepper to tasteRELISH 1 ripe mango, peeled, pitted, and finely chopped 1 sweet onion, finely chopped 1 red bell pepper, seeded and finely chopped 1 bunch fresh basil, chopped 1 tablespoon capers, drained 1 teaspoon balsamic vinegar 1 tablespoon salsa |
| Instructions |
|
Enjoy!
Barb
Posted in Cooking in your kitchen on May 16th, 2008 by Barb | | 0 Comments
Recipe: Banana Torte
Here’s a good recipe to try for all of the banana lovers out there. It is easy to make and is delicious!
Banana Torte
1 box Super moist butter cake
Follow the recipe on the box for (2) 8″ round pans. Bake and cool 10 minutes. Remove from the pans, and then cool completely.
Filling:
1 package 3-1/2 oz banana cream pudding
1-1/2 cups cold milk
1/2 cup sour cream
Beat pudding and 1-1/2 cups cold milk, and 1/2 cup sour cream about 2 minutes. Let stand until thick, 3-5 minutes.
Cut each layer of the cake in half. Put first layer of the cake on a plate. Take 2/3 cup of the pudding mixture and spread on the cake. Add sliced bananas on top. Add the next layer of cake and repeat steps. For the fourth layer, frost with 12 oz. tub of Cool Whip. Refrigerate for several hours and serve.
Enjoy!
Barb
Posted in Cooking in your kitchen on May 2nd, 2008 by Barb | | 0 Comments
Recipe: Chicken Breasts in Lemon Caper Sauce
Here’s a good recipe I tried the other week for my husbands birthday, from Chef, Antonio Cecconi, from the Betty Crocker Italian Cooking book. It is easy to make, and has a really good flavor. I served it with garlic mashed potatos and steamed mixed vegetables. For dessert, I served the Macadamia Fudge Torte from a previous blog.
Chicken Breasts In Lemon-Caper Sauce
INGREDIENTS
4 boneless, skinless, chicken breast halves
1/3 cup all-purpose flour
1/4 cup butter
2 cloves garlic, finely chopped
1 cup dry white wine or chicken broth
2 Tbsp. fresh lemon juice
1/4 tsp. pepper
1 Tbsp. capers, drained
DIRECTIONS
Flatten each chicken breast half to 1/4 inch thickness between sheets of plastic wrap or waxed paper. Coat chicken with flour; shake off excess flour.
Melt butter in 12-inch skillet over mediium high heat. Cook chicken and garlic in butter about 6 miutes, turning once, until chicken is brown.
Add wine and lemon juice; reduce heat to medium. Sprinkle chicken with pepper. Cook 8-10 minutes, turning once, until chicken is no longer pink in center. Sprinkle with capers.
Enjoy!
Barb
Posted in Cooking in your kitchen on April 18th, 2008 by Barb | | 0 Comments
Recipe: Macadamia Fudge Torte
Here’s another recipe for all of the chocolate lovers out there. I made it last week for my husbands birthday, and it was a hit! This recipe was a $1 million winning finalist in the 37th Pillsbury Bake-Off, held Feb. 26, 1996, in Dallas, and over 12 years later still has award winning taste. Make sure you share, because you’ll be tempted to eat it all yourself.
Kurt Wait’s Winning Pillsbury Bake-Off Recipe
| • 1/3 cup low-fat sweetened condensed milk • ½ cup semisweet chocolate chips • 1 package Pillsbury Moist Supreme Devil’s Food Cake Mix • 1 ½ teaspoons cinnamon • 1/3 cup oil • 1 (16-ounce) can sliced pears in light syrup, drained |
• 2 eggs • 1/3 cup chopped macadamia nuts or pecans • 2 teaspoons water • 1 (17-ounce) jar butterscotch caramel fudge ice cream topping • 1/3 cup milk |
Preheat oven to 350 F. Spray a 9- or 10-inch springform pan with nonstick cooking spray. In a small saucepan, combine sweetened condensed milk and chocolate chips. Cook over medium-low heat, stirring occasionally, until chocolate is melted.
In a large bowl, combine cake mix, cinnamon and oil; blend at low speed for 20 to 30 seconds or until crumbly. (Mixture will be dry.) Place pears in blender container or food processor bowl with metal blade; cover and blend until smooth.
In a large bowl, combine 2½ cups of the cake mix mixture, pureed pears and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in spray-coated pan. Drop chocolate mixture by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling.
Bake for 45 to 50 minutes or until top springs back when touched lightly in the center. Cool 10 minutes. Remove sides of pan. Cool 1½ hours or until completely cooled.
In a small saucepan, combine ice cream topping and milk. Cook over medium-low heat for 3 to 4 minutes or until well-blended, stirring occasionally. To serve, spoon 2 tablespoons of warm sauce onto each plate; top with wedge of torte. If desired, serve with vanilla ice cream or frozen yogurt and garnish with chocolate curls. Makes 12 servings.
Enjoy!
Barb
Posted in Cooking in your kitchen on April 11th, 2008 by Barb | | 2 Comments
Recipe: Crockpot Jambalya
I don’t know about you, but I like recipes that you can throw in a crock pot, let cook all day, and are practically ready when you come home from work. Here’s a good, quick recipe I received from a friend that I thought I’d pass along.
Crock Pot Jambalya
1 – 14 oz. can DelMonte diced tomatoes (not drained)
1 – 14 oz. can DelMonte diced tomatoes with garlic & herbs (not drained)
1 – lrg. green bell pepper (chopped lrg.- approx. ¾”)
1 ½ - lrg white onion (chopped lrg. – approx. ¾”)
3 – med. celery ribs (chopped lrg. – approx. ¾”)
3 – cloves garlic (chopped sm.)
1 – tsp. dried or fresh thyme leaves (chopped sm.)
½ - tsp. salt
½ - tsp. pepper
½ - tsp. “Tabasco Green” hot sauce
2 – Tbl. fresh parsley (chopped sm.)
2 – 8” smoked sausage (sliced ¾”)
2 – boneless, skinless chicken breasts (sliced ¾” pieces)
1 – lb. med. shrimp (raw, peeled, deveined & cut in half)
1 – 3 ½ qt. or larger slow cooker
Combine all ingredients EXCEPT shrimp and parsley. Add cans of tomatoes to the slow cooker. Cover and cook on low 6-8 hrs. or until tender. Combine with shrimp, cover and cook another 20 minutes or until done. Stir in parsley. Serve over rice with a bottle of Green Tabasco on the table.
Serves 4 – 6
Enjoy!
Barb
Posted in Cooking in your kitchen on March 29th, 2008 by Barb | | 6 Comments
Recipe: Basil & Pesto Hummus
I received a new food processor for Christmas and have been trying several new recipes that require the food processor. A friend of mine gave me this recipe and I made it one weekend. It is delicious and healthy!
Ingredients:
1 can (16 oz.) garbanzo beans (chickpeas), drained and rinsed
1/2 cup fresh basil leaves
1 clove fresh garlic
1 tablespoon olive oil
1/2 teaspoon balsamic vinegar
1/2 teaspoon soy sauce
salt & fresh ground pepper to taste
Directions:
Combine the garbanzo beans, basil, and garlic in a food processor; pulse several times. Use a spatula to push mixture from sides of processor bowl. Pulse mixture again while drizzling in the olive oil. Add vinegar and soy sauce; pulse until combined. Season with salt and pepper. Serve with pita bread, crackers, celery and carrot sticks.
Feel free to share…
Angie
Posted in Cooking in your kitchen on March 20th, 2008 by Angie | | 4 Comments
