I'll share my recipe, if you'll share yours, June 8, 2012

11 years ago

Time for another party! I'll bring the hummus!

Avocado Hummus

2 garlic cloves

1 (15-ounce) can of garbanzo beans

1 lemon, zest and juice

2 tablespoon tahini

2 avocados

Salt

Olive Oil

Paprika

1. Place garlic cloves, garbanzo beans, lemon zest and juice from the lemon and tahini in a food processor. Blend until smooth. Salt to taste.

2. Add two avocados and blend just until smooth. Salt to taste once more. Transfer to a bowl, pour a few tablespoons of olive oil on top, and sprinkle a few dashes of paprika.

Serve with whatever you like, whether it be pita chips, warm slices of pita or crackers.

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Comments (3)

Jasdip
11 years ago
Mediterranean Chicken Salad (Recipe courtesy Emeril Lagasse)

4 entree salads

1/2 cup dry white wine
1 slice yellow onion
1 slice lemon
1 bay leaf
6 black peppercorns
1/4 teaspoon salt
1 pound boneless, skinless chicken breasts (about 3 halves)
1 (10 to 12-ounce) medium eggplant, ends trimmed and cut into 3/4-inch rounds
2 tablespoons olive oil
12 ounces plum tomatoes, ends trimmed and cut into 1/2-inch dice
1 cup crumbled feta cheese
1/2 cup chopped pitted brine-cured olives, such as kalamata
3 tablespoons pine nuts, lightly toasted
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 1/2 teaspoons chopped fresh oregano leaves
1/2 teaspoon chopped fresh mint leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/8 teaspoon freshly ground black pepper
4 large Bibb or romaine lettuce leaves
1 tablespoon chiffonade fresh basil, for garnish

In a medium skillet, combine the wine, onion, lemon, bay leaf,
peppercorns, salt, and enough water to cover the chicken by 1/2-inch and
bring to a boil for 2 minutes. Add the chicken, cover, reduce the heat,
and simmer until the chicken is no longer pink and just cooked through,
about 10 to 15 minutes, depending upon the size of the chicken. Remove
from the heat, uncover, and let the chicken cool in the liquid for 30
minutes. Transfer the chicken to a plate, cover, and refrigerate until
well chilled, about 2 hours, or refrigerate overnight. Cut the chicken
into 1-inch cubes and set aside.

Preheat the grill to medium-high.

Place the eggplant slices on a large plate and lightly brush on both sides
with olive oil, and then season with salt and pepper. Grill until just
golden and slightly soft, about 2 minutes on each side. (Alternatively,
the eggplant can be broiled, 1 to 2 minutes per side, carefully watching
so that it does not burn.) Place the eggplant on a cutting board to cool,
and then dice.

In a large bowl, combine the diced chicken, eggplant, tomatoes, cheese,
olives, and pine nuts.

In a small bowl, whisk together the extra-virgin olive oil, vinegar,
oregano, mint, salt, red pepper, and black pepper. Pour the dressing over
the chicken mixture and toss to lightly coat.

Arrange lettuce leaves in the center of 4 large plates and divide the salad among the leaves. Serve immediately.
glenda_al
11 years ago
I'm making these this weekend for a potluck luncheon on Monday.

Apple Cinnamon finger sandwiches

1 (8-ounce) package cream cheese, softened
1/4 cup apple butter
1 tablespoon mayonnaise
1/4 teaspoon ground cinnamon
12 slices cinnamon-raisin bread
Instructions
In a medium bowl, combine cream cheese, apple butter, mayonnaise, and cinnamon; mix until smooth.

Spread equal amounts of the mixture evenly over the bread slices.

Cut into squares and serve immediately, or cover and chill until ready to serve.

Makes 4 dozen finger sandwiches.
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I'll share my recipe, if you'll share yours, June 26, 2012
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I took a book out of the library: The best Chicken Recipes by Cook's Illustrated. There are 300 recipes and so far it looks really good. I'd love to be able to find it and buy it. It's a thick book, with no pictures, and I do like to see some pictures. I made this on Saturday and we raved about it. Orange-Honey Glazed Chicken Breasts (Cook's Illustrated) Corn syrup enhances the glaze without adding sweetness. The chicken stays moist and flavorful. 4 bone-in skin-on chicken breasts 1 1/2 cups orange juice, plus 2 tbsp 1/3 cup light corn syrup 3 tbsp honey 1 tbsp dijon mustard 1 tbsp vinegar 1/8 tsp red pepper flakes salt and pepper 1/4 cup flour 2 tbsp vegetable oil 1 medium shallot, minced (3 tbsp) Preheat oven to 375. Whisk 1 1/2 cups orange juice, corn syrup, honey, dijon, vinegar and red pepper flakes, salt and pepper in a medium bowl. Set aside. Place flour in a shallow dish. Pat the chicken dry and season with salt and pepper. Coat the chicken with flour, shaking off the excess. Heat the oil in an oven-safe skillet over medium-high heat just until smoking. Brown chicken on both sides; 5-8 minutes per side, reducing the heat if the pan begins to scorch. Remove chicken to a plate. Pour off all but 1 tbsp fat from skillet. Over medium heat cook the shallot until softened, 1-2 minutes. Increase heat to high and add the orange juice mixture. Simmer, stirring occasionally until syrupy and reduced to about 1 cup; 6-10 minutes. Remove skillet from heat and tilt it so the glaze pools in the corner. Roll each breast in the glaze to coat and place skin-side down in the skillet. Transfer the skillet to the oven and bake until the thickest part of the breast registers 160 to 165; 25-30 minutes. Turn the chicken skin-side up halfway through. Remove to a platter and let rest 5 minutes. Meanwhile, using oven mitts, return the skillet to high heat and cook the glaze, stirring constantly until thickened and syrupy, 1-2 minutes. Remove from heat and whisk in the remaining 2 tbsp orange juice. Spoon some glaze over the chicken and pass the remainder separately.
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I'll share my recipe, if you'll share yours, June 11, 2012
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Thai-Spiced Chicken Kabobs (Better Homes and Gardens) 1 small fresh pineapple ( 3 to 3-1/2 lb.) Nonstick cooking spray or cooking oil 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces 1 recipe Thai Brushing Sauce (see recipe below) 1 tablespoon butter, melted 1 tablespoon packed brown sugar (optional Hot cooked rice (optional) Fresh basil leaves (optional) Whole fresh red chile peppers (optional) 1. Cut off pineapple ends. Halve pineapple lengthwise; cut each half crosswise into 4 slices. Lightly coat pineapple slices with nonstick cooking spray or brush with oil. Set aside. 2. Thread pineapple pieces onto 4 long skewers, leaving 1/4 inch space between pieces. 3. Place skewers on the grill rack directly over medium heat; grill for 7 minutes. Turn skewers; brush with 1/4 cup of the Thai Brushing Sauce. Discard any remaining brushing sauce. Arrange pineapple slices on grill rack directly over medium heat. Grill chicken and pineapple for 6 to 8 minutes or until chicken is no longer pink and pineapple is heated through, turning once. 4. In a small bowl, combine remaining Thai Brushing Sauce, melted butter, and, if desired, brown sugar; serve with chicken and pineapple. If desired, serve with rice; garnish with basil and chile peppers. Makes 4 servings. 5. Thai Brushing Sauce: In a small bowl, combine 2/3 cup sweet-and-sour sauce, 2 tablespoons snipped fresh basil, 1 teaspoon Thai seasoning or five-spice powder, and 1 minced clove garlic. Makes about 3/4 cup. 6. Make-Ahead Directions: Up to 24 hours ahead, prepare Thai Brushing Sauce, cut pineapple into slices, and thread chicken onto skewers. Cover and store separately in refrigerator.
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I'll share my recipe, if you'll share yours, June 24, 2012
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I served this for dinner last nite. Another chicken recipe that's to die for. DH said he has so many favourites now, it's hard for him to choose, if I ask him what he wants for dinner:) This is from the Cook's Illustrated cookbook that I borrowed from the library. I'm going to have to scout second-hand bookstores or something. I know I'd love to have it. Orange-Honey Glazed Chicken Breasts (Cook's Illustrated) Corn syrup enhances the glaze without adding sweetness. The chicken stays moist and flavorful. 4 bone-in skin-on chicken breasts 1 1/2 cups orange juice, plus 2 tbsp 1/3 cup light corn syrup 3 tbsp honey 1 tbsp dijon mustard 1 tbsp vinegar 1/8 tsp red pepper flakes salt and pepper 1/4 cup flour 2 tbsp vegetable oil 1 medium shallot, minced (3 tbsp) Preheat oven to 375. Whisk 1 1/2 cups orange juice, corn syrup, honey, dijon, vinegar and red pepper flakes, salt and pepper in a medium bowl. Set aside. Place flour in a shallow dish. Pat the chicken dry and season with salt and pepper. Coat the chicken with flour, shaking off the excess. Heat the oil in an oven-safe skillet over medium-high heat just until smoking. Brown chicken on both sides; 5-8 minutes per side, reducing the heat if the pan begins to scorch. Remove chicken to a plate. Pour off all but 1 tbsp fat from skillet. Over medium heat cook the shallot until softened, 1-2 minutes. Increase heat to high and add the orange juice mixture. Simmer, stirring occasionally until syrupy and reduced to about 1 cup; 6-10 minutes. Remove skillet from heat and tilt it so the glaze pools in the corner. Roll each breast in the glaze to coat and place skin-side down in the skillet. Transfer the skillet to the oven and bake until the thickest part of the breast registers 160 to 165; 25-30 minutes. Turn the chicken skin-side up halfway through. Remove to a platter and let rest 5 minutes. Meanwhile, using oven mitts, return the skillet to high heat and cook the glaze, stirring constantly until thickened and syrupy, 1-2 minutes. Remove from heat and whisk in the remaining 2 tbsp orange juice. Spoon some glaze over the chicken and pass the remainder separately.
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I'll share my recipe, if you'll share yours, June 20, 2012
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DRUNKEN BLONDIES (Ezra Pound Cake) Adapted from "The Back in the Day Bakery Cookbook" 1/2 cup sweetened flaked coconut 2 cups unbleached all-purpose flour 1 teaspoon baking powder 1/2 teaspoon kosher salt 1/2 pound (2 sticks) unsalted butter, melted 2 cups packed light brown sugar 2 large eggs, at room temperature 1 tablespoon pure vanilla extract 2 tablespoons bourbon 1/4 cup chopped pecans 1/2 cup chocolate chips, milk or semisweet To Toast the Coconut: Spread the coconut in a baking pan, and bake for 7 to 10 minutes in the oven at 350 degrees F. Toss every couple of minutes to make sure it doesnÃ¯Â¿Â½t get too brown. Set aside. Preheat the oven to 350 degrees F. Grease a 9 x 13-inch baking pan, and line with parchment, letting the ends of the paper hang over two opposite edges of the pan. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Place the melted butter and brown sugar in a bowl, and stir until smooth. Stir in the eggs, vanilla and bourbon. Stir in flour mixture, adding it a 1/2 cup at a time. Stir in the pecans, coconut, and chocolate chips. Scrape the batter into the prepared pan, and smooth the top with a spatula. Bake for 20 to 25 minutes, until the top is golden brown. Cool the pan on a wire rack. When the pan is completely cool, use the parchment paper to pull the blondies out of the pan. Cut them into bars. Makes 24 small or 12 large.
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patti43
11 years ago
MINI CINNAMON BUNS W/MAPLE ICING (Sally's Baking Addiction)

1-8oz tube crescent roll dough
2 Tbsp butter, melted
cinnamon
brown sugar
maple icing (recipe below)

Preheat oven to 350F (or whatever your tube of crescent roll instructs). Spray 16 tins of a mini muffin pan with nonstick spray. Set aside.

Roll out half of the dough (4 triangles) and close the seams together by pinching. Flip over and pinch those seams together as well. Smooth out the seams with a rolling pin. You want the dough to be totally smooth and 1/4Ã¯Â¿Â½Ã¯Â¿Â½ thick. Brush with 1 tbsp melted butter and sprinkle with brown sugar and cinnamon. Use as much or as little as you prefer. Roll into a log and cut into 8 equal buns. Repeat steps with the other half of the crescent roll dough.

Place 16 buns into the prepared muffin tins. Bake for 12-14 minutes or until the buns are lightly browned. Allow to cool for about 5 minutes and spoon icing (recipe below) over top each bun.

Maple Icing
1 tsp maple syrup
1 Tbsp milk (I used almond milk)
3/4 cup powdered sugar
Whisk together maple syrup and milk in a small bowl. Stir in powdered sugar until no sugar lumps appear in the glaze. Spoon over warm cinnamon buns.

I'll share my recipe, if you'll share yours, June 8, 2012

Comments (3)

Jasdip

glenda_al

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