Another friend passed this recipe on to me. It sounds really good, and I can't wait to try it!
1 apple
blue cheese
cream cheese
pecans
croissant dough
slice an apple into 1/4" rectangle type shapes
mix together 2oz cream cheese, 1 small container of blue cheese, and 2-3 tablespoons of pecans.
put a spoonfull of the cheese mixture and two slivers of apple on a croissant triangle, roll it up.
bake according to the directions on the croissant tube, but keep an eye on them.
Sunday, December 26, 2010
Tuesday, November 30, 2010
sweet and spicy curried sweet potatoes
one of my awesome friends shared this delicious and easy sounding recipe for sweet potatoes. I cannot WAIT to try thios one!
Three large sweet potatoes
...1 Tbsp cinnamon
1 Tbsp ground ginger
1 Tbsp ground coriander
1 tsp dried garlic
1 tsp cumin
2 tsp cayenne pepper
1 tsp ground black pepper
1 tsp ground cloves
1 tsp ground cardamom
1 tsp turmeric
one half stick of butter
1/4 cup real maple syrup
salt to taste (not too much, but you still want to add a little, or the flavors will be flat)
1/4 cup chopped toasted pecans
Boil the sweet potatoes until almost cooked through. You don't want them to get too soft because you will be cooking them more later. In the meantime, in a medium saucepan, melt the butter and add all the spices and the maple syrup. Reduce heat and let simmer gently until the spices become fragrant, then turn off the heat, and set aside. When the potatoes are done boiling, drain them and cut them into one inch cubes. Add the potatoes to the maple/spice mixture and stir to coat all the pieces. Cover and allow to cook over medium heat for about 10-15 minutes, stirring occasionally, allowing the maple and spice flavor to penetrate the potatoes. Remove from heat. Arrange potatoes in a serving dish topped with the chopped toasted pecans.
Three large sweet potatoes
...1 Tbsp cinnamon
1 Tbsp ground ginger
1 Tbsp ground coriander
1 tsp dried garlic
1 tsp cumin
2 tsp cayenne pepper
1 tsp ground black pepper
1 tsp ground cloves
1 tsp ground cardamom
1 tsp turmeric
one half stick of butter
1/4 cup real maple syrup
salt to taste (not too much, but you still want to add a little, or the flavors will be flat)
1/4 cup chopped toasted pecans
Boil the sweet potatoes until almost cooked through. You don't want them to get too soft because you will be cooking them more later. In the meantime, in a medium saucepan, melt the butter and add all the spices and the maple syrup. Reduce heat and let simmer gently until the spices become fragrant, then turn off the heat, and set aside. When the potatoes are done boiling, drain them and cut them into one inch cubes. Add the potatoes to the maple/spice mixture and stir to coat all the pieces. Cover and allow to cook over medium heat for about 10-15 minutes, stirring occasionally, allowing the maple and spice flavor to penetrate the potatoes. Remove from heat. Arrange potatoes in a serving dish topped with the chopped toasted pecans.
Saturday, September 25, 2010
follow up on the spagetti squash recipe
I honestly cannot give this a true judegement... I screwed up on multiple levels and had to "wing it".
However.. my dad gave it a "not bad" rating.. which is almost a compliment coming from him. My fiance gave it a "I just ate a halls and can't smell anything, so I can't say one way or the other" rating.
As for me.. once I remembered to put the garnish of the basil... I thought it was pretty decent.
I will tell you I used sangria instead of red wine. Sangria tastes really good with it when you make it with sangria lol. I'm guessing red wine would taste really good with it too.
overall verdict.. gonna try another day :)
However.. my dad gave it a "not bad" rating.. which is almost a compliment coming from him. My fiance gave it a "I just ate a halls and can't smell anything, so I can't say one way or the other" rating.
As for me.. once I remembered to put the garnish of the basil... I thought it was pretty decent.
I will tell you I used sangria instead of red wine. Sangria tastes really good with it when you make it with sangria lol. I'm guessing red wine would taste really good with it too.
overall verdict.. gonna try another day :)
Tuesday, September 21, 2010
Crockpot apple butter
I just got another delicious sounding recipe from my friend Angie! I cannot wait to try this one. I LOVE apple butter, and this sounds so easy that I simply have to try it! thanks again angie!
crockpot apple butter makes 6 to 10pts.
4 quarts finely chopped apples
23/4 cups sugar
2 3/4 teaspoons cinnamon
1/4 teaspoon ground cloves
...1/8 teaspoon salt
pour apples in to slow cooker and combine the other ingredients and drizzle over apples. cook on high for 3 hours stir once an hour, then put on low and cook for 12 hours using a wisk once an hour to get the lumps out.
crockpot apple butter makes 6 to 10pts.
4 quarts finely chopped apples
23/4 cups sugar
2 3/4 teaspoons cinnamon
1/4 teaspoon ground cloves
...1/8 teaspoon salt
pour apples in to slow cooker and combine the other ingredients and drizzle over apples. cook on high for 3 hours stir once an hour, then put on low and cook for 12 hours using a wisk once an hour to get the lumps out.
easy rhubarb jam-frozen or canned
4 cups sugar
5 cups Rhubarb
boil for 15 minutes
add 1 pack strawberry jello
I'm always looking for easy recipes, and this one certainly fills the bill. I think I'm going to add some fresh strawberries to it and make it strawberry rhubarb jam :)
Thanks Angie for sharing this recipe!
5 cups Rhubarb
boil for 15 minutes
add 1 pack strawberry jello
I'm always looking for easy recipes, and this one certainly fills the bill. I think I'm going to add some fresh strawberries to it and make it strawberry rhubarb jam :)
Thanks Angie for sharing this recipe!
spaghetti squash recipe
I have a spaghetti squash sitting on my counter and I had no idea what to do with it. I've NEVER cooked with one before. Afriend gave it to us thinking I knew what to do with it. nope. lol. Luckily for me, my cousin was looking for something 'different' to make for dinner..and a friend of her's posted this recipe.. Which looks soooo goood! I am looking forward to trying it soon. I'll update on how good it is vs how complicated it is, since it looks a lil on the complicated side lol
1 large spaghetti squash, cut in half lengthwise, seeds removed
•6 tablespoons extra virgin olive oil (EVOO), divided
•Salt and ground black pepper
•1/2 cup grated Pecorino Romano cheese, plus more for topping, if desired
•1/4 pound thickly sl...iced pancetta, chopped
•1-1 1/2 pounds ground sirloin
•1 carrot, peeled and cut into small dice or shredded
•1 medium onion, cut into small dice
•3 cloves garlic, finely chopped or grated
•1/4 cup tomato paste
•1/2 cup red wine
•1/2 cup beef stock
•1/2 cup fresh basil (about a handful), chopped
•1/2 cup fresh parsley (about a handful), chopped
PreparationPre-heat the oven to 400ºF.
Place the spaghetti squash halves, cut-side up, onto a baking sheet. Drizzle with 2 tablespoons of EVOO, salt and pepper. Turn the squash over so they're cut-side down and roast until the flesh is tender, about 45 minutes to an hour. Once cooked, use a fork to loosen the squash strands up. Drizzle with 2 tablespoons EVOO, ground black pepper, and a sprinkle of cheese. Reserve squash in the shells.
While the squash is roasting, place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan and cook until crispy, about 5 minutes. Add the sirloin to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes.
Season everything with salt and pepper, then add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the red wine and beef stock, scraping the bottom for any bits that may be stuck, and cook the sauce until thickened and slightly reduced, about 5 minutes.
To serve, ladle the meat sauce on top of each squash half and garnish each with fresh basil, parsley and additional Pecorino Romano cheese.
1 large spaghetti squash, cut in half lengthwise, seeds removed
•6 tablespoons extra virgin olive oil (EVOO), divided
•Salt and ground black pepper
•1/2 cup grated Pecorino Romano cheese, plus more for topping, if desired
•1/4 pound thickly sl...iced pancetta, chopped
•1-1 1/2 pounds ground sirloin
•1 carrot, peeled and cut into small dice or shredded
•1 medium onion, cut into small dice
•3 cloves garlic, finely chopped or grated
•1/4 cup tomato paste
•1/2 cup red wine
•1/2 cup beef stock
•1/2 cup fresh basil (about a handful), chopped
•1/2 cup fresh parsley (about a handful), chopped
PreparationPre-heat the oven to 400ºF.
Place the spaghetti squash halves, cut-side up, onto a baking sheet. Drizzle with 2 tablespoons of EVOO, salt and pepper. Turn the squash over so they're cut-side down and roast until the flesh is tender, about 45 minutes to an hour. Once cooked, use a fork to loosen the squash strands up. Drizzle with 2 tablespoons EVOO, ground black pepper, and a sprinkle of cheese. Reserve squash in the shells.
While the squash is roasting, place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan and cook until crispy, about 5 minutes. Add the sirloin to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes.
Season everything with salt and pepper, then add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the red wine and beef stock, scraping the bottom for any bits that may be stuck, and cook the sauce until thickened and slightly reduced, about 5 minutes.
To serve, ladle the meat sauce on top of each squash half and garnish each with fresh basil, parsley and additional Pecorino Romano cheese.
Monday, August 9, 2010
homemade instant oatmeal packets
I got this from Money saving mom...THANKS!!
I'm always on the lookout for good tasting, easy, and good for you recipes! THis one certainly qualifies.
Oatmeal Packets Recipe
1 large canister quick oats
1 large canister rolled oats
1/8 cup cinnamon
2 cups flax seed, ground
1 box of snack-sized zip-top baggies
Mix rolled oats, quick oats and cinnamon together in a large bowl. Take 2 cups of mixture and grind it in a blender or food processor until it becomes powder-like.
Set up an assembly line with a small bowl of the ground flax seed, a small bowl of the ground oat mixture and the large bowl of oats. Take a baggie and put in 1/8 cup flax seed, 1/8 cup ground oats and ¾ cup oat mixture. Seal the baggie.
Repeat until you’ve successfully filled all your baggies.
To prepare, add ½ to ¾ cup boiling water and stir. Top with dried fruit, nuts or sweetener of your choice.
I'm always on the lookout for good tasting, easy, and good for you recipes! THis one certainly qualifies.
Oatmeal Packets Recipe
1 large canister quick oats
1 large canister rolled oats
1/8 cup cinnamon
2 cups flax seed, ground
1 box of snack-sized zip-top baggies
Mix rolled oats, quick oats and cinnamon together in a large bowl. Take 2 cups of mixture and grind it in a blender or food processor until it becomes powder-like.
Set up an assembly line with a small bowl of the ground flax seed, a small bowl of the ground oat mixture and the large bowl of oats. Take a baggie and put in 1/8 cup flax seed, 1/8 cup ground oats and ¾ cup oat mixture. Seal the baggie.
Repeat until you’ve successfully filled all your baggies.
To prepare, add ½ to ¾ cup boiling water and stir. Top with dried fruit, nuts or sweetener of your choice.
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