Ingredients:
- 3 boneless skinless chicken breasts
- salt and pepper, to taste
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup diced onion
- 2 tablespoons ketchup
- 1 tablespoons oil (vegetable, olive, or canola oil)
- 2 cloves garlic, minced (or equivalent dried minced garlic)
- 1/4 teaspoon red pepper flakes or ground cayenne pepper, optional
- 4 teaspoons cornstarch, dissolved in 6 tablespoons water
- sesame seeds
Directions:
Lightly season both sides of chicken with salt and pepper to taste. Place chicken in crock pot.
In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic, and pepper flakes. Pour over chicken.
Cook on low for 2-3 hours, or just until chicken is cooked through.
Remove chicken from crock pot; leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and add to sauce in crock pot. Stir to combine with sauce.
Replace lid and cook sauce on high for 10 more minutes or until slightly thickened.
Cut or shred chicken into bite-sized pieces, then return to crock pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
Tuesday, May 1, 2012
Tuesday, April 24, 2012
Slow Cooker French Dip Sandwiches
Ingredients:
- 3 lb beef chuck roast
- salt and pepper, to taste
- additional beef broth to reach desired consistency (it's not really needed but was in the original recipe)
- 1 can (10.5 oz) condensed French onion soup (make your own is way better, recipe below)*
- 6 oz red wine
- 1 teaspoon garlic powder
- 6 French rolls
- sliced Provolone cheese
Directions:
Trim excess fat from beef roast. Season meat with salt and pepper.
Pour beef broth, condensed French onion soup, red wine, and garlic powder into slow cooker. Place beef roast into liquid.
Cook on low for 6-8 hours. Take beef out and rest it, covered with aluminum foil, for about 15 minutes.
Slice beef and return to slow cooker on low or very low for 30 minutes.
Lightly toast the rolls. Evenly distribute cheese beween rolls. Divide beef onto rolls. Spoon the beef juice into small bowls. Serve each sandwich with its own dip.
*French onion soup substitute (adapted from cookinwithsuperpickle)
small onion, chopped
1 T olive oil
1 T molasses
1 beef bullion cube dissolved in 3/4 c boiling water OR 1 cup beef broth
2 T cornstarch dissoved in 1/4 c cold water
1. Heat oil and molasses over medium heat. Add onions and sautee 5-7 min. Add broth (can also add red wine, broth, and garlic at this point from the French dip recipe). Add cornstarch dissolved in water. Season with salt and pepper or can add beef bullion.
- 3 lb beef chuck roast
- salt and pepper, to taste
- additional beef broth to reach desired consistency (it's not really needed but was in the original recipe)
- 1 can (10.5 oz) condensed French onion soup (make your own is way better, recipe below)*
- 6 oz red wine
- 1 teaspoon garlic powder
- 6 French rolls
- sliced Provolone cheese
Directions:
Trim excess fat from beef roast. Season meat with salt and pepper.
Pour beef broth, condensed French onion soup, red wine, and garlic powder into slow cooker. Place beef roast into liquid.
Cook on low for 6-8 hours. Take beef out and rest it, covered with aluminum foil, for about 15 minutes.
Slice beef and return to slow cooker on low or very low for 30 minutes.
Lightly toast the rolls. Evenly distribute cheese beween rolls. Divide beef onto rolls. Spoon the beef juice into small bowls. Serve each sandwich with its own dip.
*French onion soup substitute (adapted from cookinwithsuperpickle)
small onion, chopped
1 T olive oil
1 T molasses
1 beef bullion cube dissolved in 3/4 c boiling water OR 1 cup beef broth
2 T cornstarch dissoved in 1/4 c cold water
1. Heat oil and molasses over medium heat. Add onions and sautee 5-7 min. Add broth (can also add red wine, broth, and garlic at this point from the French dip recipe). Add cornstarch dissolved in water. Season with salt and pepper or can add beef bullion.
Wednesday, April 18, 2012
Chocolate Peanut Butter Mousse Cheesecake
This was an excellent 2012 birthday cake! A crumb crust is topped with peanut butter mousse, then chocolate mousse, then finished with a dark chocolate ganache. It's worth the extra effort!
Ingredients:
Crust:
- 1 1/2 cups chocolate or vanilla wafer (or Oreo) crumbs
- 1/4 cup butter, melted
Mousse:
- 3/4 cup creamy peanut butter
- 5 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 1/4 cups powdered sugar
- 1 1/4 cups heavy cream, whipped and divided
- 5 oz bittersweet or dark chocolate, chopped
- 1 milk chocolate candy bar (3.5 oz), chopped
- 1/3 cup sugar
- 1/4 cup 2% milk
- 1 teaspoon vanilla extract
Ganache:
- 6 oz bittersweet or dark chocolate, chopped
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
Directions:
Crust: In a bowl, combine wafer crumbs and melted butter. Press onto the bottom of a greased 9-inch springform pan.
Peanut butter mousse: In a bowl, beat the peanut butter, cream cheese, and softened butter until smooth. Add powdered sugar; beat until smooth. With a spatula, fold in 1 1/4 cups whipped cream. Spread over the crust.
Chocolate mousse: Place 5 oz bittersweet chocolate and milk chocolate in a bowl. In a small saucepan, bring the sugar and milk just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Gently fold in remaining whipped cream. Spread over peanut butter layer. Cover and freeze for 2 hours or until firm.
Ganache: Place 6 oz bittersweet chocolate in a bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool until ganache reaches spreading consistency, stirring occasionally. Spread over cheesecake. Refrigerate until set.
With knife, loosen cheesecake from pan, then remove rim. Top with shaved chocolate if desired.
Crust:
- 1 1/2 cups chocolate or vanilla wafer (or Oreo) crumbs
- 1/4 cup butter, melted
Mousse:
- 3/4 cup creamy peanut butter
- 5 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 1/4 cups powdered sugar
- 1 1/4 cups heavy cream, whipped and divided
- 5 oz bittersweet or dark chocolate, chopped
- 1 milk chocolate candy bar (3.5 oz), chopped
- 1/3 cup sugar
- 1/4 cup 2% milk
- 1 teaspoon vanilla extract
Ganache:
- 6 oz bittersweet or dark chocolate, chopped
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
Directions:
Crust: In a bowl, combine wafer crumbs and melted butter. Press onto the bottom of a greased 9-inch springform pan.
Peanut butter mousse: In a bowl, beat the peanut butter, cream cheese, and softened butter until smooth. Add powdered sugar; beat until smooth. With a spatula, fold in 1 1/4 cups whipped cream. Spread over the crust.
Chocolate mousse: Place 5 oz bittersweet chocolate and milk chocolate in a bowl. In a small saucepan, bring the sugar and milk just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Gently fold in remaining whipped cream. Spread over peanut butter layer. Cover and freeze for 2 hours or until firm.
Ganache: Place 6 oz bittersweet chocolate in a bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool until ganache reaches spreading consistency, stirring occasionally. Spread over cheesecake. Refrigerate until set.
With knife, loosen cheesecake from pan, then remove rim. Top with shaved chocolate if desired.
Sunday, January 22, 2012
Italian Nachos
Ingredients:
- 1 lb bulk Italian sausage
- 1/2 lb pepperoni, sliced
- ground cayenne pepper, to taste (optional)
- minced dried onion, to taste
- 4-8 oz spaghetti sauce
- 4-8 oz salsa
- 1/2 package (total 9 oz) tortilla chips
- 2 cups crumbled feta cheese (optional)
- sliced jalapeno peppers, to taste
- black olives, drained and sliced, to taste
- sour cream, to taste
Directions:
Heat a large skillet over medium-high heat; add the Italian sausage, sliced pepperoni, ground cayenne pepper, and minced dried onion. Cook and stir until the sausage is well-browned and cooked through (about 8 minutes). Drain fat from skillet.
Stir in the spaghetti sauce and salsa. Cook until meat and sauce are hot (about 5 minutes).
Spread the tortilla chips on a very large platter. Spoon the hot meat sauce evenly over the chips and top with the feta cheese, jalapenos, black olives, and sour cream.
- 1 lb bulk Italian sausage
- 1/2 lb pepperoni, sliced
- ground cayenne pepper, to taste (optional)
- minced dried onion, to taste
- 4-8 oz spaghetti sauce
- 4-8 oz salsa
- 1/2 package (total 9 oz) tortilla chips
- 2 cups crumbled feta cheese (optional)
- sliced jalapeno peppers, to taste
- black olives, drained and sliced, to taste
- sour cream, to taste
Directions:
Heat a large skillet over medium-high heat; add the Italian sausage, sliced pepperoni, ground cayenne pepper, and minced dried onion. Cook and stir until the sausage is well-browned and cooked through (about 8 minutes). Drain fat from skillet.
Stir in the spaghetti sauce and salsa. Cook until meat and sauce are hot (about 5 minutes).
Spread the tortilla chips on a very large platter. Spoon the hot meat sauce evenly over the chips and top with the feta cheese, jalapenos, black olives, and sour cream.
Friday, December 16, 2011
Snowman Cookies
A cream cheese cookie base makes for delicious dough. These cookies are tons of fun to decorate, and a treat to eat when they're done! The recipe makes about 36 snowmen.
Ingredients:
- 1 cup butter, softened
- 1 package (8 oz) cream cheese, softened
- 2 cups sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon coconut extract
- 3 1/2 cups flour
- 1 teaspoon baking powder
- miniature semisweet chocolate chips, for eyes
- milk chocolate kisses, for hats
- red and green M&Ms, for buttons
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/8 teaspoon coconut extract
- red and/or green food coloring
Directions:
In a large bowl, use a hand mixer to cream together the butter, cream cheese, and sugar until light and fluffy. Add the egg and extracts; mix well.
In a separate bowl, combine the flour and baking powder. Gradually add to the creamed mixture and mix well. Cover; chill overnight.
Preheat oven to 325 degrees.
Form dough into 3 balls for each cookie, one 1" ball, one 3/4" ball, and one 1/2" ball. Position one ball of each size on an ungreased, insulated cookie sheet to form a snowman. Repeat with remaining balls.
Bake for 18-20 minutes or until very lightly browned. Remove from oven. Immediately place 2 chocolate chips for eyes, and 2 M&Ms (1 each on the other 2 balls) for buttons. Carefully remove cookies to wire racks.
For frosting, combine the powdered sugar, milk, and coconut extract in a small bowl until smooth. Add desired food coloring (you can make one or two colors). Transfer frosting to a small Ziploc bag and seal. Cut a small hole in the bottom corner of the bag).
Once cookies have cooled, pipe frosting into a scarf around each snowman's neck. Use additional frosting to attach a chocolate kiss hat. If desired, you can then refrigerate the cookies for 10-15 minutes to help the frosting set.
Ingredients:
- 1 cup butter, softened
- 1 package (8 oz) cream cheese, softened
- 2 cups sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon coconut extract
- 3 1/2 cups flour
- 1 teaspoon baking powder
- miniature semisweet chocolate chips, for eyes
- milk chocolate kisses, for hats
- red and green M&Ms, for buttons
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/8 teaspoon coconut extract
- red and/or green food coloring
Directions:
In a large bowl, use a hand mixer to cream together the butter, cream cheese, and sugar until light and fluffy. Add the egg and extracts; mix well.
In a separate bowl, combine the flour and baking powder. Gradually add to the creamed mixture and mix well. Cover; chill overnight.
Preheat oven to 325 degrees.
Form dough into 3 balls for each cookie, one 1" ball, one 3/4" ball, and one 1/2" ball. Position one ball of each size on an ungreased, insulated cookie sheet to form a snowman. Repeat with remaining balls.
Bake for 18-20 minutes or until very lightly browned. Remove from oven. Immediately place 2 chocolate chips for eyes, and 2 M&Ms (1 each on the other 2 balls) for buttons. Carefully remove cookies to wire racks.
For frosting, combine the powdered sugar, milk, and coconut extract in a small bowl until smooth. Add desired food coloring (you can make one or two colors). Transfer frosting to a small Ziploc bag and seal. Cut a small hole in the bottom corner of the bag).
Once cookies have cooled, pipe frosting into a scarf around each snowman's neck. Use additional frosting to attach a chocolate kiss hat. If desired, you can then refrigerate the cookies for 10-15 minutes to help the frosting set.
Sunday, November 27, 2011
Ground Beef Wellington
Ingredients:
- 1/2 cup chopped fresh mushrooms
- 1 tablespoon butter
- 2 teaspoons flour
- 1/8 teaspoon pepper
- 1/2 cup half-and-half
- 1 egg yolk
- 2 tablespoons finely chopped onion
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 pound ground beef
- 1 package (4 oz) refrigerated crescent rolls
- 1 teaspoon dried parsley flakes
Directions:
Preheat oven to 350 degrees.
In a saucepan, saute the mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened; remove from heat and set aside.
In a bowl, combine the egg yolk, onion, salt, 1/8 teaspoon pepper, and 2 tablespoons of the mushroom sauce. Crumble beef over mixture; mix well. Shape into 2 loaves.
Separate crescent dough into 2 rectangles on a baking sheet. Seal perforations. Place 1 meat loaf on each rectangle. Bring edges together at the top and pinch to seal.
Bake for 24-28 minutes. Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.
- 1/2 cup chopped fresh mushrooms
- 1 tablespoon butter
- 2 teaspoons flour
- 1/8 teaspoon pepper
- 1/2 cup half-and-half
- 1 egg yolk
- 2 tablespoons finely chopped onion
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 pound ground beef
- 1 package (4 oz) refrigerated crescent rolls
- 1 teaspoon dried parsley flakes
Directions:
Preheat oven to 350 degrees.
In a saucepan, saute the mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened; remove from heat and set aside.
In a bowl, combine the egg yolk, onion, salt, 1/8 teaspoon pepper, and 2 tablespoons of the mushroom sauce. Crumble beef over mixture; mix well. Shape into 2 loaves.
Separate crescent dough into 2 rectangles on a baking sheet. Seal perforations. Place 1 meat loaf on each rectangle. Bring edges together at the top and pinch to seal.
Bake for 24-28 minutes. Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.
Chicken with Basil Cream Sauce
Ingredients:
- 1/4 cup milk
- 1/4 cup dried bread crumbs
- 4 skinless boneless chicken breasts
- 3 tablespoons butter
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1 jar (4 oz) sliced pimento peppers, drained
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil (or equivalent dried basil)
- 1/8 teaspoon ground black pepper
Directions:
Place milk and bread crumbs in separate shallow bowls.
In skillet, heat butter to medium heat.
Dip chicken in milk, then coat with crumbs. Cook in butter, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
Add broth to skillet. Bring to a boil over medium heat; stir to loosen browned bits from pan. Add cream and pimentos; boil and stir for 1 minute, then reduce heat.
Add Parmesan cheese, basil, and pepper. Stir sauce and cook until heated through. Pour sauce over chicken and serve.
- 1/4 cup milk
- 1/4 cup dried bread crumbs
- 4 skinless boneless chicken breasts
- 3 tablespoons butter
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1 jar (4 oz) sliced pimento peppers, drained
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil (or equivalent dried basil)
- 1/8 teaspoon ground black pepper
Directions:
Place milk and bread crumbs in separate shallow bowls.
In skillet, heat butter to medium heat.
Dip chicken in milk, then coat with crumbs. Cook in butter, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
Add broth to skillet. Bring to a boil over medium heat; stir to loosen browned bits from pan. Add cream and pimentos; boil and stir for 1 minute, then reduce heat.
Add Parmesan cheese, basil, and pepper. Stir sauce and cook until heated through. Pour sauce over chicken and serve.
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