A healthy alternative to sour cream and mayo based dips. This has lots of flavor and my kids, minus Scott, really liked it. Barefoot Contessa.
1 medium eggplant, peeled
2 red peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 Tbsp. olive oil
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 Tbsp. Tomato paste
preheat oven to 400. cut veggies into 1 inch cubes and toss with garlic, olive oil, salt and pepper. Spread on a baking sheet. Roast 45 minutes, tossing once during cooking. Cool slightly. place in a food processor, add tomato paste and pulse to blend. Serve with pita chips or crackers.
Wednesday, February 3, 2010
Outrageous Brownies
Oh my gosh, I ate so many of these, they made me sick. It was so good. I am not usually a chocolate fan, but these had to be the best brownies I have ever eaten. From the original Barefoot Contessa Cookbook.
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
7 large eggs
3 tablespoons instant coffee granules (I used Pero instead)
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped pecans
Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules (Pero), vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
7 large eggs
3 tablespoons instant coffee granules (I used Pero instead)
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped pecans
Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules (Pero), vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
Fish Tacos
adapted from Tyler Florence. These were so good I am still talking about them.
2 pounds cod
2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 head savoy cabbage, finely shredded
1 bunch cilantro, leaves picked
1 bunch chives, chopped
3 limes, cut into wedges for garnish
Pink Chile Mayonnaise:
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
Cut the fish into cubes. Place flour in a shallow bowl, the beaten eggs in a seperate bowl and then the panko crumbs that have been seasoned with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
For the pink chile mayonnaise, put the chipotles in the food processor and pulse until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
To serve, set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas and serve with chile mayo.
2 pounds cod
2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 head savoy cabbage, finely shredded
1 bunch cilantro, leaves picked
1 bunch chives, chopped
3 limes, cut into wedges for garnish
Pink Chile Mayonnaise:
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
Cut the fish into cubes. Place flour in a shallow bowl, the beaten eggs in a seperate bowl and then the panko crumbs that have been seasoned with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
For the pink chile mayonnaise, put the chipotles in the food processor and pulse until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
To serve, set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas and serve with chile mayo.
Wednesday, November 11, 2009
Mac n Cheese
My grandma taught me to make something like this when I was about 16. She has always been an amazing cook. I was so excited to find the recipe that I had to make it right away. I only made half of it because it's not fat free, and I really didn't want to be eating it all week.
4 Tbsp. butter, cut in pieces
1/2 lb. uncooked macaroni
3 eggs, lightly beaten
1 c. milk
½ c. sour cream
½ tsp. salt
½ tsp. pepper
½ tsp. dry mustard powder
4 c. grated cheddar
Preheat oven to 350. butter a 2 quart flameproof baking dish. In a large pot of boiling water, cook macaroni. Meanwhile, in a medium bowl, mix together the butter, eggs, milk, sour cream, salt, pepper and mustard. Drain macaroni, transfer to a large bowl and stir in 2 c. cheese. Add egg and milk mixture and stir to combine. Pour into the baking dish and bake for 30 minutes, or until set. Top with remaining 2 c. cheese and put the baking dish under the broiler until bubbly and golden brown.
4 Tbsp. butter, cut in pieces
1/2 lb. uncooked macaroni
3 eggs, lightly beaten
1 c. milk
½ c. sour cream
½ tsp. salt
½ tsp. pepper
½ tsp. dry mustard powder
4 c. grated cheddar
Preheat oven to 350. butter a 2 quart flameproof baking dish. In a large pot of boiling water, cook macaroni. Meanwhile, in a medium bowl, mix together the butter, eggs, milk, sour cream, salt, pepper and mustard. Drain macaroni, transfer to a large bowl and stir in 2 c. cheese. Add egg and milk mixture and stir to combine. Pour into the baking dish and bake for 30 minutes, or until set. Top with remaining 2 c. cheese and put the baking dish under the broiler until bubbly and golden brown.
Thursday, November 5, 2009
Onion Lover's Bacon Cheeseburger
Okay, so I may not be losing any weight eating like this, but it was so good and so worth it. At least the onion rings are baked and not fried. That's something right?
Onion Rings:
olive oil
1 small sweet onion, cut into rings
1 egg, beaten
3 Tbsp. bread crumbs
1 tsp. salt
Burger:
2 slices bacon
1/2 c. sliced sweet onion
4 oz. ground beef
1/4 tsp. salt
burger bun
BBQ sauce
1 slice pepper jack cheese
Preheat the oven to 400. Brush a baking sheet with olive oil. Seperate the onion into rings. Dip in egg and then into bread crumbs mixed with salt. Place on baking sheet and brush with olive oil. Bake on the lower rack of the oven for 6 min. then flip and bake for 10 min.
Cook the bacon in a skillet until the fat starts to melt, then add the sweet onion. Cook until the bacon is cooked and the onion is tender.
Form the beef into a patty and season with salt. Cook until no longer pink and serve on the bun with cheese, BBQ sauce, onions strips and onion rings. YUM, YUM!!
*Note that this recipe is only for one serving
Onion Rings:
olive oil
1 small sweet onion, cut into rings
1 egg, beaten
3 Tbsp. bread crumbs
1 tsp. salt
Burger:
2 slices bacon
1/2 c. sliced sweet onion
4 oz. ground beef
1/4 tsp. salt
burger bun
BBQ sauce
1 slice pepper jack cheese
Preheat the oven to 400. Brush a baking sheet with olive oil. Seperate the onion into rings. Dip in egg and then into bread crumbs mixed with salt. Place on baking sheet and brush with olive oil. Bake on the lower rack of the oven for 6 min. then flip and bake for 10 min.
Cook the bacon in a skillet until the fat starts to melt, then add the sweet onion. Cook until the bacon is cooked and the onion is tender.
Form the beef into a patty and season with salt. Cook until no longer pink and serve on the bun with cheese, BBQ sauce, onions strips and onion rings. YUM, YUM!!
*Note that this recipe is only for one serving
Monday, November 2, 2009
Chick-fil-a chicken strips
Chick-fil-a is one of my favorite places to eat. There isn't one in Idaho Falls, so I have been very excited to eat here in Texas.
1 boneless, skinless chicken breast
2 tsp. flour
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. paprika
1/4 tsp. ground black pepper
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. cayenne
olive oil
1 egg white
1 1/2 tsp. milk
3 Tbsp. dry bread crumbs
pound the chicken flat and cut into 6 pieces. Combine flour, sugar, salt, paprike, ground black pepper, garlic powder, onion powder and cayenne in a small bag. Shake the chicken in the mixture. Place in refrigerator for 10 minutes. Preheat the oven to 450 and brush a baking sheet with olive oil.
Combine the egg white and milk in a bowl. Spread bread crumbs on wax paper. Dip chicken in egg and then in crumbs. Place on baking sheet. Lightly brush with olive oil. Bake until bo longer pink inside.
1 boneless, skinless chicken breast
2 tsp. flour
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. paprika
1/4 tsp. ground black pepper
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. cayenne
olive oil
1 egg white
1 1/2 tsp. milk
3 Tbsp. dry bread crumbs
pound the chicken flat and cut into 6 pieces. Combine flour, sugar, salt, paprike, ground black pepper, garlic powder, onion powder and cayenne in a small bag. Shake the chicken in the mixture. Place in refrigerator for 10 minutes. Preheat the oven to 450 and brush a baking sheet with olive oil.
Combine the egg white and milk in a bowl. Spread bread crumbs on wax paper. Dip chicken in egg and then in crumbs. Place on baking sheet. Lightly brush with olive oil. Bake until bo longer pink inside.
Wendy's Spicy Chicken Fillet
I've never actually had a spicy chicken fillet, but it is Samantha's favorite, so we tried making them and she said it tasted a lot like the real thing. Marshall thought it was a little too spicy. Either way it was quite a tasty meal, and since it's baked and not fried it is healthier too. Note that this recipe is only for one sandwich.
1 tsp. flour
1/4 tsp cornstarch
1/4 tsp paprika
1/4 tspcayenne
1/4 salt
pinch of garlic powder
pinch of turmeric
boneless, skinless chicken breast, pounded 1/2" thick
olive oil
1 egg white
1 tsp. milk
3 1/2 Tbsp. panko crumbs
ground black pepper
hamburger bun or kaiser roll
lettuce
tomato
mayo
combine flour, cornstarch, paprika, cayenne, salt, garlic powder, and turmeric in a small bag. Ske to mix and add chicken. Shake to coat. Place in the refrigerator for 10 minutes.
preheat oven to 450. Brush olive oil on a baking sheet. Combine egg white and milk in a small bowl. Spread the panko crumbs on wax paper. Dip chicken in egg and then in panko crumbs. Repeat dipping into egg and then in panko crumbs. Place on baking sheet. Lightly brush with olive oil on both sides and season with black pepper. bake until chicken is cooked through.
Toast the bun and spread with mayo, then chicken, lettuce and tomato.
1 tsp. flour
1/4 tsp cornstarch
1/4 tsp paprika
1/4 tspcayenne
1/4 salt
pinch of garlic powder
pinch of turmeric
boneless, skinless chicken breast, pounded 1/2" thick
olive oil
1 egg white
1 tsp. milk
3 1/2 Tbsp. panko crumbs
ground black pepper
hamburger bun or kaiser roll
lettuce
tomato
mayo
combine flour, cornstarch, paprika, cayenne, salt, garlic powder, and turmeric in a small bag. Ske to mix and add chicken. Shake to coat. Place in the refrigerator for 10 minutes.
preheat oven to 450. Brush olive oil on a baking sheet. Combine egg white and milk in a small bowl. Spread the panko crumbs on wax paper. Dip chicken in egg and then in panko crumbs. Repeat dipping into egg and then in panko crumbs. Place on baking sheet. Lightly brush with olive oil on both sides and season with black pepper. bake until chicken is cooked through.
Toast the bun and spread with mayo, then chicken, lettuce and tomato.
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