Wednesday, June 30, 2010

Vanilla Raspberry Ice Cream


The winner of the giveaway is...Mandee! Congrats! Watch your email and we will get your custom recipe cards and summer cooking gift basket to you!

Thanks to those who entered!
Winner was chosen by http://www.random.org/


And now onto today's recipe! This turned out good. SO good. I have an ice cream maker that does the mixing, but it has taken me quite a few tries to perfect it. This time though I think I've got it down. I had a hard time coming up with a title for this because you can vary the ingredients. It should be "any-kind-of-berry cheesecake or vanilla ice cream", depending what you decide to use. I know you have get-togethers coming up for the 4th of July holiday and this ice cream would be a great addition.

*Tips*  For the berries, putting them in just cut will leave you with rocks in your ice cream. I have learned you need to cook them down and mash them a bit with the back of a spoon or potato masher.
For the graham cracker crumbs, you can buy them finely crushed or do your own. For me, I like bigger pieces of the graham cracker throughout, so I crush my own lightly. It takes about a sleeve and a half to get the right amount.

What You Need:

BERRY MIXTURE:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 1/4 cups fresh or frozen raspberries (or your favorite...this time I used a frozen mix of raspberries, strawberries & blackberries)
1 tablespoon lemon juice

GRAHAM CRACKER MIXTURE:
2 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted

ICE CREAM:
1 1/2 cups sugar
1 (3.4 ounce) package instant cheesecake or vanilla pudding mix
1 quart heavy whipping cream
2 cups milk
2 teaspoons lemon extract

Directions:
In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in berries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Let cool.

In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Place loosely into a  baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. Cool completely on a wire rack.

In a large bowl, whisk the ice cream ingredients. Stir in cooled berry mixture. At this point you would follow your manufacturer directions for your ice cream maker. If you are not using an ice cream maker, use a freezer friendly container and freeze at least overnight. For mine, the ice cream berry mixture goes into the bowl and mixes for about 15-20 minutes. Add the cooled graham cracker mixture the last 1-2 minutes until mixed. Freeze according to manufacturer's instructions and serve when ready! Enjoy!

Monday, June 28, 2010

Margarita Chicken

Happy Monday! I hope everyone had a nice weekend. The giveaway ends Tuesday night so go on and enter! You get custom recipe cards from the incredible Aaron at Sweet Three Photography plus a summer gift basket. I never win contests but you probably will! The details to enter are here.

This recipe would be a good one for your upcoming 4th of July barbecue, or any other time! It is quick and easy for a weeknight meal or perfect for a get-together. We had this camping over the weekend and thought it was tasty and a nice change from regular bbq chicken. The chicken comes out very tender from the lime juice. I marinated mine over 24 hours and would say the longer you can, the better. Just remember to use the frozen margarita mix rather than the bottled as it is a concentrate and will give you more flavor.


 
 What You Need:
1 can (10 ounces) frozen non-alcoholic margarita mix, thawed (found near the juice concentrates)
3 tablespoons lime juice
3 garlic cloves
4 boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes OR 1 diced jalapeno

In a small bowl, combine the margarita mix, lime juice, pepper and garlic. Pour 1 1/4 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours preferably overnight. Cover and refrigerate remaining marinade.

Drain and discard marinade. Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160°, basting frequently with reserved marinade. Enjoy!

Thursday, June 24, 2010

Fresh Fire Roasted Salsa


Recently we tried a new brand of jarred salsa that none of us liked. Not wanting to waste it, I've served it a few times but a few nights ago I just didn't want to do it anymore! I came across a recipe for home made fresh salsa and with a few variations, decided to make it. We liked it so much that I think next time I will double or triple the recipe and freeze the extra in small containers. One more step in the direction of reducing the processed food and very good! Use whatever spices you like and add salt to taste.


What You Need:
1/2 small red or sweet onion, peeled and quartered
1/2 cup fresh cilantro leaves
1/4 cup drained jarred pickled jalapenos (found near the salsa or condiments)
2 tablespoons lime juice
2 garlic cloves, peeled
1/2 teaspoon salt
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1 (28-ounce) can fire roasted diced tomatoes, drained
season to taste

In the bowl of a food processor (or a blender), pulse the onion, cilantro, jalapenos, lime juice, garlic and salt and cumin until coarsely chopped.

Add the drained tomatoes and pulse until combined. The nice thing about this is if you like a chunky salsa, pulse less and if you like a smoother salsa, pulse more. Transfer to a bowl and serve. (The salsa can be refrigerated in an airtight container for up to 2 days.) Makes about 3 cups. Enjoy!


Don't Forget To Enter The Giveaway! See Details Below.

Wednesday, June 23, 2010

Its Giveaway Time!

Hey everyone! Starting today you can enter to win a PRIZE by following some very simple steps to enter.
This giveaway comes from the wonderful Aaron at Sweet Three Photography & Sweet Love Shop where she not only designs creative stationery but is a fab photographer as well. Please visit her blog to see her great work and for contact information. For this contest Aaron has designed these absolutely adorable recipe cards, which if you can't help keeping for yourself would make a great addition to a wedding gift or any kind of gift basket! The lucky winner will also receive a summer barbecue gift pack along with the cards!

Here is all you need to do to enter:

1. Become a fan of BOTH The Olive Tree and Sweet Three Photography on Facebook. (Since Facebook has changed its settings you become a fan by clicking "Like" on each page). If you do not have a Facebook account, please let us know that in your comment!


2. Leave a comment below here at The Olive Tree telling us your favorite dish to make during the warm summer months and that you've completed step 1. Please include your email so you can be contacted if you win.

3. Bonus: Not required to enter, but become a follower of each blog to show your support! :)


That's it! Winner will be chosen randomly (by website random.org) on Tuesday, June 29 at 9:00 pm MST.

Tuesday, June 22, 2010

Slushy Fruit Cups

I have been so busy this past week or so but I am back and have tons of recipes I'm wanting to share. The last post was a Father's Day post with four recipes included and I'd like to separate those out and repost them so they are more searchable. Those are some I don't want people to miss! But back to today!

 When I made the Asian Beef Flank Steak, it called for unsweetened pineapple juice and the only one I could find was a huge can. I needed to do something with what was left. Besides that I also had some kiwi that needed to be used so this is what I decided to do. My little boy just loves these and plus he had fun helping make them. This is a great recipe to use as a healthy snack or a nice change up for breakfast.



What You Need:
8 oz unsweetened pineapple juice
1 can (6 ounces) frozen orange juice concentrate, thawed
1 cup water
1 cup sugar
2 tablespoons lemon juice
3 medium firm bananas, sliced
1 package (16 ounces) frozen berries
1 can (15 ounces) mandarin oranges, drained
1 can (8 ounces) crushed pineapple
4 kiwi, peeled and sliced
10-12 clear plastic cups (10 ounces)

In a large bowl, mix pineapple juice, orange juice concentrate, water, sugar, lemon juice and fruit.

Spoon 3/4 cupful into each plastic cup. I placed cups in a baking pan so they would not tip and placed them in the freezer until slushy. Once frozen and for future days, remove from the freezer 15-20 minutes before serving. Grab a spoon and enjoy!

Saturday, June 19, 2010

Asparagus with Phyllo & Prosciutto



I was a little intimidated when I first saw this recipe but I am so glad I tried it. These took less than five minutes to prepare and were one of the best appetizers I have ever had. I couldn't believe how simple these were to make and can't wait to have them again!


What You Need:
24 asparagus spears, wood ends trimmed
4 sheets frozen phyllo, thawed (will cut each lengthwise into 3 rectangles ending up with 12 rectangles)
3-4 tablespoons melted butter
12 thin slices prosciutto (about 6 ounces, sliced thin
1 cup grated Parmesan cheese (or more)


Directions:
Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

Prep all ingredients prior to working with phyllo dough. This will make the assembly go faster with less opportunity for the phyllo to dry out.

Cook asparagus either in the microwave or steam in a steamer basket set over 1-inch of boiling water just until bright green, about 2 minutes. Blanch them under cold water (helps to retain color and flavor) Transfer to a colander to cool.

Remove phyllo from the refrigerator and unroll them to lay flat. Place 1 sheet of phyllo on a work surface (cover the remaining phyllo with plastic wrap and then a damp clean towel). Cut carefully lengthwise into 3 rectangles. Brush lightly with butter. Start at the ends of the dough to keep it from cracking and work towards the center. Cut the asparagus spears down to 4 inch lengths. Remember to keep the unused phyllo dough covered with the plastic and towel when you aren't working with it. Don't leave it uncovered for more than a minute at a time and work quickly.


Place 1 piece of prosciutto on each phyllo rectangle, lining up along 1 short edge. Arrange two asparagus spears over the prosciutto, letting the tip lay beyond the top edge of the phyllo. Sprinkle with Parmesan cheese. Roll up, leaving the asparagus tip unwrapped about one inch. Arrange on prepared baking sheet. Repeat with remaining ingredients. Bake until phyllo is golden brown, about 5 minutes. Enjoy!

Asian Beef Flank Steak

This marinade is fabulous and this cut of meat is less expensive than other steak. It will get tough if you overcook it, so watch that and stay on the rare to medium side. My husband is not a fan of asian food but absolutely loved it. One perfect side for this would be these potatoes.
What You Need:

1/4 cup thinly sliced green onions
1/4 cup unsweetened pineapple juice (Please let me know if you find a small container of this. I could only find this gigantic can and now I have lots of extra. However, I did find a use for it that I will post later in the week).
1/4 cup soy sauce
1/4 cup tomato paste or ketchup (I prefer tomato paste)
1/4 cup plum sauce (find in the asian section of regular grocery store)
3 garlic cloves, minced (or 1 1/2 teaspoons garlic powder)
1 tablespoon minced fresh gingerroot (or 3 teaspoons ground ginger)
1 beef flank steak (1-1/4 lbs)

Directions:
In a small bowl, combine the first eight ingredients. Pour 3/4 cup marinade into a large resealable plastic bag and add steak. Refrigerate at least 4 hours. Cover and set aside remaining marinade.

Drain and discard marinade from the meat. Grill steak over medium to high heat 6-8 minutes on each side or until meat reaches desired doneness.

*For medium rare, meat thermometer should read 145 degrees. Medium: 160. Well Done: 170. *

Baste occasionally with reserved marinade. To serve, slice thinly against the grain.

No-Bake Oreo Cheesecake

There isn't much to say about this as I think it speaks for itself. Rich, yummy, and safe to say it will be a popular item wherever you serve it. Please note the update/variation to the filling.


What You Need:

Cookie Crust:
30 Oreo cookies, broken into rough pieces
7 tablespoons butter, softened

Cheesecake Filling:
1 cup whole milk
4 large egg yolks
1/4 cup all-purpose flour
8 ounces white chocolate, chopped, or 1 1/2 cups white chocolate chips
2 pounds (4 bars) cream cheese, softened to room temperature
1/2 cup powdered sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
12 Oreo cookies, broken into rough pieces

Directions:
For the cookie crust, place the cookies and the butter in a food processor and process until finely ground (alternately, you could use an electric mixer to combine the butter and cookies). Press the crumb mixture evenly over the bottom and partway up the sides of a 9-inch springform pan. Refrigerate until the crust has hardened and is set, at least 1 hour or up to 2 days.

For the cheesecake filling, heat 3/4 cup of the whole milk in a medium saucepan over medium heat until the milk comes to a simmer. Meanwhile, whisk the egg yolks, flour and remaining 1/4 cup milk in a large bowl until the mixture is smooth. Slowly whisk the hot milk into the yolk mixture, whisking constantly to avoid scrambling the eggs. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture is very thick and glossy, about 1 to 2 minutes. Take the pan off the heat and whisk in the white chocolate until it is completely melted.

Transfer the pudding to a bowl and press plastic wrap directly on the surface. Refrigerate the pudding until it is cold and set, at least 1 hour or up to 2 days.

*Update*: In place of the above step, I tried using a box of  Cook & Serve Pudding (4.6 oz). They sometimes have White Chocolate flavor. If you can not find it (I could not) use Vanilla flavor. Prepare the pudding according to package directions. If you are using Vanilla flavor, remove from heat once cooked and stir in 1 1/2 cups white chocolate chips. Refrigerate overnight.

 The boxed mix will make 3 cups. Use only 2 cups and store your extra. This works out just great and saves you a bunch of time.


In a separate bowl using an electric mixer on medium-high, beat the cream cheese, sugar, vanilla and salt until light and fluffy, about 2 minutes. Reduce the speed to medium-low and mix in the chilled pudding just until it is combined, about 30 seconds. Pour 1/3 of the cream cheese mixture evenly over the chilled crust. Sprinkle 1/2 of the cookies over the surface. Again, pour 1/3 of the cream cheese mixture over the crust and sprinkle the remaining cookies over the top. Top with the remaining filling and smooth the cream cheese mixture evenly over the top of the cheesecake. Refrigerate until set, at least 6 hours. Remove the sides of the pan, cut into slices and serve. The cheesecake can be covered in plastic wrap and refrigerated for up to 3 days. Enjoy!

Friday, June 18, 2010

Father's Day Menu Ideas

While there aren't a ton of recipes on this blog just yet, there are a few I think would be great for Father's Day. Rather than posting links for you to all over the place, I created a new "Father's Day" label that you can find in the "Labels" list on the right hand side of the page. In addition to that, though, I thought I would post a few new ones. There is a grilling main dish, a side, a dessert, and a breakfast idea as well. Enjoy!

 Grilled Asian Flank Steak

This marinade is fabulous and this cut of meat is less expensive than other steak. It will get tough if you overcook it, so watch that and stay on the rare to medium side. One perfect side for this would be these.

What You Need:
1/4 cup thinly sliced green onions
1/4 cup unsweetened pineapple juice (Please let me know if you find a small container of this. I could only find this gigantic can and now I have lots of extra. However, I did find a use for it that I will post later in the week).
1/4 cup soy sauce
1/4 cup tomato paste or ketchup
1/4 cup plum sauce (find in the asian section of regular grocery store)
3 garlic cloves, minced (or 1 1/2 teaspoons garlic powder)
1 tablespoon minced fresh gingerroot (or 3 teaspoons ground ginger)
1 beef flank steak (1-1/4 lbs)

Directions:
In a small bowl, combine the first eight ingredients. Pour 3/4 cup marinade into a large resealable plastic bag and add steak. Refrigerate at least 4 hours. Cover and set aside remaining marinade.

Drain and discard marinade from the meat. Grill steak over medium to high heat 6-8 minutes on each side or until meat reaches desired doneness.

*For medium rare, meat thermometer should read 145 degrees. Medium: 160. Well Done: 170. *

Baste occasionally with reserved marinade. To serve, slice thinly against the grain.


Asparagus with phyllo and prosciutto


What You Need:
24 asparagus spears, wood ends trimmed

6 sheets frozen phyllo, thawed
3-4 tablespoons melted butter
12 thin slices prosciutto (about 6 ounces), cut in half crosswise
1 cup grated Parmesan cheese (or more)

Directions:
Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
Prep all ingredients prior to working with phyllo dough. This will make the assembly go faster with less opportunity for the phyllo to dry out.

Steam asparagus in a steamer basket set over 1-inch of boiling water just until bright green, about 2 minutes. Blanch them under cold water (helps to retain color and flavor) Transfer to a colander to cool. Remove phyllo from the refrigerator and unroll them to lay flat. Place 1 sheet of phyllo on a work surface (cover the remaining phyllo with plastic wrap and then a damp clean towel). Brush lightly with butter. Start at the ends of the dough to keep it from cracking and work towards the center. Cut into 4 rectangular pieces. Cut the asparagus spears down to 4 inch lengths. Keep the unused phyllo dough covered with the plastic and towel when you aren't working with it. Don't leave it uncovered for more than a minute at a time and work quickly.

Place 1 piece of prosciutto on each phyllo rectangle, lining up along 1 short edge. Arrange an asparagus spear over the prosciutto, letting the tip lay beyond the top edge of the phyllo. Sprinkle with Parmesan cheese. Roll up and secure the edge of the phyllo with butter, if necessary. When rolling, leave the asparagus tip unwrapped about one inch. Wrap foil around the exposed asparagus tip so it doesn't burn. Arrange on prepared baking sheet. Repeat with remaining ingredients. Bake until phyllo is golden brown, about 5 minutes.

No-Bake Oreo Cheesecake

What You Need:

Cookie Crust:
30 Oreo cookies, broken into rough pieces
7 tablespoons butter, softened

Cheesecake Filling:
1 cup whole milk
4 large egg yolks
1/4 cup all-purpose flour
8 ounces white chocolate, chopped, or 1 1/2 cups white chocolate chips
2 pounds (4 bars) cream cheese, softened to room temperature
1/2 cup powdered sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
12 Oreo cookies, broken into rough pieces

Directions:
For the cookie crust, place the cookies and the butter in a food processor and process until finely ground (alternately, you could use an electric mixer to combine the butter and cookies). Press the crumb mixture evenly over the bottom and partway up the sides of a 9-inch springform pan. Refrigerate until the crust has hardened and is set, at least 1 hour or up to 2 days.

For the cheesecake filling, heat 3/4 cup of the whole milk in a medium saucepan over medium heat until the milk comes to a simmer. Meanwhile, whisk the egg yolks, flour and remaining 1/4 cup milk in a large bowl until the mixture is smooth. Slowly whisk the hot milk into the yolk mixture, whisking constantly to avoid scrambling the eggs. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture is very thick and glossy, about 1 to 2 minutes. Take the pan off the heat and whisk in the white chocolate until it is completely melted.

Transfer the pudding to a bowl and press plastic wrap directly on the surface. Refrigerate the pudding until it is cold and set, at least 1 hour or up to 2 days.

*Update*: In place of the above step, I tried using a box of  Cook & Serve Pudding (4.6 oz). They sometimes have White Chocolate flavor. If you can not find it (I could not) use Vanilla flavor. Prepare the pudding according to package directions. If you are using Vanilla flavor, remove from heat once cooked and stir in 1 1/2 cups white chocolate chips. Refrigerate overnight.

 The boxed mix will make 3 cups. Use only 2 cups and store your extra. This works out just great and saves you a bunch of time.





After the pudding has chilled, with an electric mixer on medium-high, beat the cream cheese, sugar, vanilla and salt until light and fluffy, about 2 minutes. Reduce the speed to medium-low and mix in the chilled pudding just until it is combined, about 30 seconds. Pour 1/3 of the cream cheese mixture evenly over the chilled crust. Sprinkle 1/2 of the cookies over the surface. Again, pour 1/3 of the cream cheese mixture over the crust and sprinkle the remaining cookies over the top. Top with the remaining filling and smooth the cream cheese mixture evenly over the top of the cheesecake. Refrigerate until set, at least 6 hours. Remove the sides of the pan, cut into slices and serve. The cheesecake can be covered in plastic wrap and refrigerated for up to 3 days.


Overnight Breakfast Casserole


What You Need:

3 tbsp. veg. oil
1 (2 lb.) bag frozen hash browns
1 onion, chopped
1 green pepper, chopped
1 c. cubed ham or  ground sausage (browned and drained)
10 eggs, beaten
1 c. cheddar cheese, shredded
Salt and pepper, to taste

Heat oil in skillet. Add hash browns, onions and green peppers. Cook until potatoes begin to brown. Spray a 9" x 13" pan with vegetable oil spray. Spread potato mixture in bottom of pan. Top with ham or sausage. Pour eggs over all and season with salt and pepper. Gently stir to coat all ingredients with egg. Sprinkle with shredded cheese. Cover with foil and refrigerate overnight. Bake, covered, for 25 minutes at 375 degrees. Remove foil and bake 5 minutes longer.

Thursday, June 17, 2010

Pimiento Mac & Cheese

Okay so there's nothing like going from the completely healthy last post to this rich, comfort food for a change! I'll just say up front how this is not in the healthy category in any way! However if you are looking to indulge, this is a great way to do it. This is yet another recipe I've tried from The Deen Bros. cookbook and it was great, just  as the others I've tried. My husband really liked this and I'm wishing someone would come and get it out of my kitchen because I can't stop eating it! I did make some variations, only because I had several other kinds of cheese sitting around my fridge that I wanted to use up. The original recipe calls for 4 cups of grated cheddar and I had about 2 cups. To make the other half, I had shredded parmesan, swiss and fontina and just mixed all of that with the cheddar and monterey jack. I am sure no matter what you want to use it will turn out great. I do want to note this recipe makes a lot so plan on leftovers or feeding a crowd.



What You Need:
1 8 oz. package cream cheese, at room temperature
4 cups grated cheddar cheese (1 pound or 16 oz)
2 cups grated monterey jack cheese (1/2 pound or 8 oz)
1 cup mayonnaise
6 tablespoons chopped pimiento
2 teaspoons grated onion (or onion powder)
1/2 teaspoon salt
1/2 teaspoon garlic powder
pepper to taste
1 pound elbow macaroni, cooked and drained

Directions:
Preheat the oven to 400 degrees. Process the cream cheese in a food processor until smooth. (I used a hand mixer). Add 2 cups of the cheddar cheese (or whatever mixture you are using), all of the monterey jack cheese, the remaining ingredients and stir into the cream cheese to combine. Combine the cheese mixture and the macaroni and spread into a greased 9x13 baking dish. Top with the remaining cheese and bake for 20-25 minutes until the casserole is golden and bubbly. Enjoy!

Tuesday, June 15, 2010

Turkey & Black Bean Burgers

Sunday I posted an easy way to shape uniform patties and have used it twice this week. Check it out!
These are a super low- fat healthy idea for lunch or dinner. The turkey and black beans are packing tons of protein plus adding zucchini and red pepper gets the vitamins in there. Add greens, tomatoes, and whole wheat buns and the health benefits are over the top. I  tried making homemade buns to go with these, but failed miserably. I AM going to try again, though, and if I can be succesful and give the recipe an approval, I will post it too!




What You Need:
3/4 cup canned black beans, rinsed and drained
1 egg white
1/2 cup shredded zucchini
1/2 cup finely chopped sweet red pepper
1 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. pepper
1/4 tsp. salt
3/4 lb. ground turkey breast (If you are going for low-fat be sure you are using  ground turkey breast as regular ground turkey is much higher in fat...think 17 grams of fat per serving versus 1.5 grams in the breast. Major difference!)
1 tbs. olive oil
4 hamburger buns, split (shoot for whole wheat)
Garnish as you like with onion, pickle, lettuce, tomato, etc.

Directions:
In a small bowl, coarsely mash beans. Add the egg white, zucchini, red pepper, chili powder, onion powder, pepper and salt, Crumble turkey over mixture and mix well. Shape into 4 patties using this easy trick.

In a large skillet, cook burgers in oil over medium heat for 4-5 minutes on each side or until a meat thermometer reads 165 degrees and juices run clear. (I also check for firmness which usually indicates doneness in poultry). Serve on buns with garnish. Enjoy!

Sunday, June 13, 2010

A Tip Everyone Can Use!

Whether you grill outdoors as we do often or make your burgers inside, there is always the job of shaping the patties. I came across this tip a while ago at Savory Sweet Life and got to try it out tonight. The blogger there discovered the butcher using this method at her grocery store. Whether you are making burgers with beef or turkey, veggie burgers or crab cakes, this will work for everyone and it is so simple. Let me tell ya, I love kitchen gadgets, but I hope you haven't invested in one of those burger presses because you will want your money back! All you need is a lid slightly larger than the size of your hamburger bun. I'm positive you have one of these already.


Cover the lid with plastic wrap, just to make it easier to remove the patty...


Press whatever mixture you are using into the lid, over the plastic wrap...



And finally, flip the burger out of the lid and you have a perfectly shaped patty!

*All photos courtesy of Savory Sweet Life*


Friday, June 11, 2010

Lemon Sugar Crusted Blueberry Muffins

Last night was pizza night at our house, so to make up for it (not that you ever have to make up for a night off) I made these this morning and they are fantastic. I found this recipe at My Kitchen Cafe, where I find many great things, and knew I had to try them. I'm not gonna lie, there are some extra steps making these a little time consuming. But in an effort to eat less processed foods and making more and more from scratch, I'm finding I'm getting used to the extra time involved. These are as good (if not better) than any gourmet muffin from the bakery and you'll save some bucks. The only variation was I used half whole wheat flour, which is something I do often. Next time (and there will be a next time) I plan on using raspberries. Another thing I think would be great is to use orange zest in place of the lemon.



What You Need:

Lemon-Sugar Topping:
1/3 cup sugar
zest from one lemon

Muffins:
2 cups frozen blueberries (or 2 cups fresh)
1 1/8 cups (8 ounces) plus 1 teaspoon sugar
2 1/2 cups (12 1/2 ounces) all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons butter, melted and cooled slightly
1/4 cup oil (vegetable or canola)
1 cup buttermilk
1 1/2 teaspoons vanilla extract

Directions:
For the topping, stir together sugar and lemon zest in a small bowl and set aside. (I know many of my recipes including zesting. If you don't have a plane grater, invest in one. They are good for grating cheese, ginger, nutmeg, etc). *Tip: Whenever a recipe calls for orange or lemon juice, I throw the cut squeezed halves into a freezer bag and save them. The next time you need zest, pull them out and run them under water to use for the zest.*

For the muffins, adjust an oven rack to the middle position and preheat oven to 375 degrees. Spray a standard muffin tin with nonstick cooking spray (or use muffin cups). Rinse one cup frozen berries under cold water and spread on a double layer of paper towels to dry well. Bring remaining one cup berries and 1 teaspoon sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/3 cup, about 6-8 minutes. Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.

Whisk the flour, baking powder, and salt together in a large bowl. Toss the berries that have dried on the paper towels in with the flour mixture. Whisk remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick, about 45 seconds. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture until just moistened. The batter will be lumpy with a few dry spots of flour – don’t overmix. This is the key to moist and tender muffins.

Using ice cream scoop or large spoon, divide the batter equally among prepared muffin cups (batter should completely fill the cups). Spoon a teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer (or a chopstick), gently swirl the berry filling into the batter using a figure eight motion. Sprinkle lemon sugar evenly over the muffins.

Bake until the top of the muffins are golden and just firm, 17-18 minutes. Cool muffins in the muffin tin for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving. Yum!




Wednesday, June 9, 2010

Pesto Chicken with Roasted Tomatoes

This recipe comes from a cookbook I found at the library and fits our family better than any I've seen in awhile. It is from The Deen Bros. Take It Easy and I've made three recipes out of it this week, all successful. It even has a kids' favorites section. Anyway, this recipe was so easy I kept checking back to make sure I hadn't missed something and even my picky husband liked it. Of course, you need to be a pesto fan but I would recommend this if you have never tried it. Perfect for a busy weeknight!



What You Need:
1 pint cherry tomatoes
1/4 cup pesto sauce (I used prepared Buittoni brand this time but you can use any or make your own)
4 bonless skinless chicken breast halves
salt and pepper to taste

Directions:
Preheat the oven to 450 degreees. Coat a baking pan with cooking spray (or I used a little olive oil). In a bowl, toss the cherry tomatoes with pesto and season with salt and pepper. Coat the chicken breasts with remaining 3 tablespoons pesto and season with additional salt, if desired. (I would wait and salt after they are cooked through and you have taste-tested. Pesto can be salty all on its own, depending what brand you are using or if it is homemade). Arrange the chicken in the pan and bake for 10 minutes. Add the tomatoes and bake 10 more minutes, or until chicken is cooked through (juices run clear). I served this with rice but an angel hair pasta would be great too. Enjoy!

Monday, June 7, 2010

Spinach & Strawberry Salad


Many of you have probably had this a time or two, but if you are like me, you "forget" about good recipes sometimes. This is one of my favorite salads ever. There are so many variations on this out there including some that add mandarin oranges or kiwi, and balsamic vinegar. I like it just as is- simple & quick, with perfectly balanced flavor. Plus it is packed with nutrients! I know the spinach might turn some people away but don't knock it 'til you try it!


What You Need:
1 bag washed spinach
1 pound strawberries, washed, hulled and sliced
1/2 cup slivered almonds
1 bottle of poppyseed dressing (I am a fan of Brianna's brand)

OR, you can always make your own dressing. There is a recipe and directions listed for one of many dressing ideas below.

Salad Directions:
Combine spinach, strawberries and almonds. Add dressing to taste when ready to serve. Best served same day.

Dressing if making:

1/2 cup sugar
1 cup oil
1/3 cup raspberry wine vinegar
1 tsp dry mustard
1 1/2 tbsp poppyseeds

Directions for dressing:
Blend the sugar, oil, raspberry wine vinegar, and dry mustard in a blender or food processor for 2 minutes. Stir in the poppyseeds. Pour into a bowl, cover, and refrigerate until ready to serve.

Saturday, June 5, 2010

Best Ever Brownies

I've mentioned before that baking is not really my strength. I tend toward things that start with a boxed mix or that are super simple. That being said, I've been trying and thought I'd make some from-scratch brownies. The first recipe I tried ended up in the garbage after one bite. I'm not sure if it was the recipe or something I did wrong, but they were awful. The very next day I tried this recipe from Taste of Home and it was a complete success. I'm telling you, so good I proclaim I will never make brownies from a box mix ever again! There is just no comparison on this one. In fact, I've been wanting more since I made them weeks and weeks ago but haven't allowed it because I couldn't leave them alone! These would be perfect to take along to your next barbecue. (That's all we've been doing these past weeks, how about you?)


What You Need:
1 cup plus 3 tablespoons butter
¾ cup baking cocoa
4 eggs
2 cups sugar
1 ½ cups flour
1 tsp baking powder
1 tsp salt
1 tsp vanilla extract

Frosting:
6 tbs butter, softened
2 and 2/3 cups powdered sugar
½ cup baking cocoa
1 tsp vanilla
¼ to 1/3 cup milk

Directions:
Melt butter in a microwavable bowl and stir in cocoa.  Let cool. Meanwhile, in a mixing bowl, beat eggs and sugar. Combine flour, baking powder and salt. Gradually add to egg mixture. Stir in vanilla and the cooled chocolate mixture. Mix well. Spread into greased 13 by 9 baing pan. Bake at 350 for 25-28 minutes or until toothpick inserted in center comes out clean. Cool.

For frosting, cream butter, powdered sugar, cocoa and vanilla in a mixing bowl. Add milk a little at a time until the frosting achieves spreading consistency. Spread over cooled brownies. Enjoy!

Thursday, June 3, 2010

Coconut Shrimp with Spicy Tropical Dipping Sauce

These might be considered a bit of extra work when you can easily buy them pre-made at the grocery store, but I get a lot of satisfaction when I control the ingredients in a dish. No extra preservatives, chemicals and who knows what else. Plus these are incredibly yummy and worth a little time! I love the tropical combination of the coconut and pineapple dipping sauce with a little spice.


What You Need:
Peanut oil, for frying (You can also use canola but peanut has the best flavor. Also, there is always the option of baking on a cookie sheet).
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cup water
2 cups shredded sweetened coconut
1/2 cup bread crumbs (I always recommend Panko bread crumbs)
1 pound medium or large shrimp, peeled and deveined
A deep fry thermometer

Directions:
If frying, in a large, heavy pot, heat 2-inches of the peanut oil to 325 degrees F.
Meanwhile, in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.
In a wide, shallow bowl, toss the coconut and bread crumbs together.
Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the coconut adhere. Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a wire rack positioned over a baking sheet. (I know many people use paper towel to drain after frying but I have found this tip to keep things crisp). Serve the shrimp with the dipping sauce.

Dipping Sauce:
1/2 cup apricot pineapple preserves
4 teaspoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes or chipotle powder
Add all dipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.

Tuesday, June 1, 2010

Rosemary-Parmesan Oven Roasted Potatoes

I've been making potatoes this way for lots of years, but for some reason I just discovered doing them with Yukon Gold potatoes and let me tell ya, it took this simple side over the top. These are super easy & quick. Besides dinner, I've also used this side at a brunch and it can also be done on the grill wrapped in tin foil. Two key things in a good roasted potato are a very high oven temperature and only turning them once during cooking. You will get the nice browned crispy outside and creamy inside.  Be sure they are cut uniformly so they cook evenly. I make wedges but cutting them into eighths. The amounts below are approximate. Add as much or little as you like to taste. I like extra parmesan so they get a nice crust.
These would be perfect with this Apricot Glazed Pork Roast!

What You Need:
4-6 Yukon Gold potatoes (or, around 2 potatoes per person) cut into wedges
2 tablespoons dried rosemary or 3-4 sprigs of fresh
1/2 cup shredded parmesan cheese
olive oil
salt and pepper
garlic powder

Directions:
Preheat oven to 425 degrees and move the rack to the top middle position. In a large bowl combine potatoes, olive oil, seasonings, rosemary and parmesan cheese. Make sure the potatoes are well coated. (Using your hands works the best). Spread potatoes out on a large baking sheet and roast 30-35 minutes. Turn halfway through baking time. Remove when potatoes are golden and serve immediately.