Tuesday, January 11, 2011

Bacon Wrapped Asparagus Bundles

Bacon Wrapped Asparagus Bundles.

I didnt even look up a recipe for these.  Just had them once, liked them so I winged it!

Break the tough ends off the asparagus.  Just hold in one hand and bend and let it break where it wants.

I did about 5 or so per bundle.  I then took 1/2 slice of bacon and wrapped them up.  Placing them in a pan with the seam of the bacon underneath.  I drizzled the tops with a tad of olive oil then salt and pepper and baked until done.  We like ours crisp tender.  About 400 degrees for about 15-20 minutes.  I did this along with the fish so I baked them side by side and called them done when the fish was.

Parmesean Crusted Tilapia

Parmesean Crusted Tilapia
From Rachel Ray

3/4 Cup Parmesean
2 teaspoons Paprika
1 teaspoon Parsley flakes
Olive oil
Tilapia fillets

Mix together the dry ingredients.  No need to measure these, just eyeball it. 
Drizzle fish with olive oil, then dredge in Parmesan mixture. 
Bake until done, about 15-20 minutes on about 400 degrees.

We all gobbled these up.  SO good! 

Egg Cups

Egg Cups

10 eggs
1/2 cup cottage cheese
1/2 cup cheddar cheese
1 can green chilies
Salt and Pepper to taste
Chili Powder ( a couple "shakes")
About 1/2 cup (or so) of ham.  I used ham lunchmeat.

Beat eggs with a whisk.  Then add other ingredients.  Pour into greased muffin tin.  (I used regular tins and they stuck some, should have used my silicone pan).  You can get them pretty full,they puff up but not a whole lot.  It made a dozen.  We ate about half of them for breakfast and I put the rest in the fridge for tomorrow...we'll see how they heat up!

I can see lots of ways to vary this up...with different cheeses, meats, seasonings.  You could also pour the eggs in the pan without the meats and seasonings and each family member could probably make them to suit their own tastes.  

I found this recipe online, can't remember where, I did modify it far from the original so  I guess that means it's mine huh?  The original called for Monterrey Jack cheese (I had that but the cheddar was already shredded).  Did not call of any chili powder ( how could they be called tex-mex without it?). It DID call for hot sauce.  I called for chicken instead of ham...I thought chicken for breakfast sounded weird.

Monday, December 27, 2010

Chicken Curry

Chicken Curry
from Wanda Bruenstetter's Amish Cookbook Vol 2

3 T Butter or Margarine
1/2 chopped onion
1 1/2 t Curry powder
3 T flour
3/4 t sugar
1/8 t ground ginger
1/2 t salt
1 Cup Milk
1 Cup Chicken Broth
2 Cups Cooked Chicken
Cooked Rice

Sautee onion in butter with curry powder.  Stir in remaining dry ingredients.  Slowly add broth and milk, whisking until smooth.  Cook until comes to a boil and boil about a minute stirring often.  (Making a nice "gravy").  Add cooked chicken (I used canned) and heat through.  Serve over rice!

Tuesday, November 30, 2010

Marbled Pumpkin Cheesecake

Marbled Pumpkin Cheesecake
(Recipe from All Recipes.com)

1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted

2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool. 

In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture

Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

 Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Monday, November 15, 2010

Turkey with Sweet Potatoes and Green Beans

Turkey with Sweet Potaotes and Green Beans
Recipe loosely from Betty Crocker Slow Cooker Cookbook

*Disclaimer, at the time of posting this the recipe was cooking away in the crockpot....we havent eaten it yet but I dont see how it can be bad!

1 pkg turkey thighs (couldn't find turkey thighs, so I used drumsticks, three since that's all we need) skin removed.
3 sweet potatoes peeled and cut up
1 pkg (10-12 oz) frozen cut green beans
1 jar turkey gravy
2 Tbsp flour
1/2 tsp rosemary
1 tsp parsley
1/8 tsp pepper

Layer in crockpot: potatoes, green beans, and turkey.  Mix gravy, flour, and seasonings, pour over turkey and veggies.  Cook on low 8-10 hours until turkey is done!

UPDATE:  Ok this was so so.  I thought the turkey was dry.  Thought it all lacked flavor.  Not really impressed.  It wasnt horrible by any means, just not amazing.

Spinach Artichoke Dip

Spinach Artichoke Dip

This is also a concotion of mine comprised from different recipes.

1 pkg frozen spinach, thawed
1 can quartered artichoke hearts, drained
1 tub "Garden Vegetable" cream cheese spread
Abt 1/2 cup Mozarellla cheese, shredded (I do a "good handfull")
Abt 1/2 cup Parmesean cheese, grated (Also a "good handfull")
Abt 1/4-1/2 cup mayo (Enough to make it creamy)

Beat together cheeses.  Stir in veggies and enough mayo to make it good and creamy, but not too thin.
Bake at 375* until bubbly and starting to brown.