Korean Tacos

Here is a recipe I want to try soon.

http://crockpot365.blogspot.com/2011/11/slow-cooker-shredded-korean-beef-tacos.html

German Chocolate Cake

Caleb wanted a German Chocolate cake for his birthday.  I decided to try a real recipe over a cake mix to see if I would like it better (I didn't--liking cake is such a struggle for me.).  However, it hit the rafters with good reviews from everyone else, so I guess it is a good recipe!  It took me a good 3 hours to make (part of that is too much girlie help, I'm sure) and I dirtied too many dishes, so I'm not sure how much I'll be making it, but it is good to have in my files for future requests.

Original recipe found here.

German Chocolate Cake

• 1/2 cup water
• 4 (1 ounce) squares German sweet chocolate
• 1 cup butter, softened
• 2 cups white sugar
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 1/2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 egg whites
•  
• 1 cup white sugar
• 1 cup evaporated milk
• 1/2 cup butter
• 3 egg yolks, beaten
• 1 1/3 cups flaked coconut
• 1 cup chopped pecans
• 1 teaspoon vanilla extract
•  
• 1/2 teaspoon shortening
• 1 (1 ounce) square semisweet chocolate

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
2. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
4. Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
5. To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
6. Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

Chicken Noodle Soup

An email to Cache as to how to make my chicken noodle soup.  (About 3 servings)

Measure 3-4 cups water into pan, add 3-4 boullion cubes and quite a bit of pepper (5-8 shakes).  Thyme is also a nice flavor for chicken noodle if you want.  If you have some and you want, use just a sprinkle.

Add chicken (it can be frozen), chopped onion and chopped celery--with leaves.  Bring to a boil then turn down to about medium-low.  You want it to be simmering (slightly boiling).

Meanwhile make noodles.  2 eggs to 1 cup of flour, season with 3-4 shakes of salt and pepper.

Here's a video:  http://www.youtube.com/watch?v=WhSS_QuIuA0  (watch both parts)

I don't use my hand.  You can decide.  But the way she cuts them will work very well since you don't have a pizza cutter.

Let them dry while your soup simmers.  

About 45 minutes before eating, remove chicken and shred.  Bring soup back to a boil and add chopped carrots and noodles.  Simmer until noodles are cooked.  

Happy cooking!

Grasshopper Ice Cream

A family favorite:

56 Oreos, crushed
1 c chopped pecans
1/2 c melted butter
1/2 gallon mint-chocolate chip ice cream, softened
1/2 gallon mint-brownie chunk ice cream, softened

In a small bowl, combine cookies, butter and pecans. Spread half of the mixture in the bottom of a 9x13 pan.  Top with softened ice cream.  (either mix separately or create 2 layers)  Sprinkle remaining cookie mixture on top.  Drizzle with chocolate syrup if desire.  Freeze until ready to serve.

Obviously, you could use 1 gallon of mint-chocolate chip ice cream also.

O'Henry Bars

A popular recipe around here (and very easy too):

1 cup Karo syrup
1 Cup sugar
1 cup peanuts, salted, unchopped
3 cups Rice Krispies
1 pkg. chocolate chips
1 pkg. butterscotch chips

Stir together Karo syrup and sugar.  Microwave for 2 minutes.  Add peanuts and peanut butter to the Karo mixture.  Microwave everything for 1 more minute.  Add 3 cups of Rice Krispies.  Spread into a greased 9x13 pan.

Combine chocolate chips (on bottom) and butterscotch chips in a bowl and microwave for 1-2 minutes.  Stir until smooth.  Spread over krispie mixture.  Cool in the refrigerator.  Cut into 1: squares.

Snicker Bar Ice Cream

From my free membership @ America's Test Kitchen:

1 pint vanilla ice cream, softened
10 mini peanut butter cups, chopped coarse
10 mini Snickers bars, chopped coarse
1/4 cup heavy cream

1.  Make peanut butter ice cream:  Stir ice cream and peanut butter cups together in a large bowl until combined.  Return to freezer until firm, at least 30 minutes.

2.  Make Snickers Sauce:  Combine Snickers bars and cream in small saucepan over low heat, stirring frequently, until melted into chunky sauce.  Remove from heat.

3.  Serve:  Scoop ice cream into four bowls and spoon warm sauce over it.  Serve.

Frappe

I used to make frappe a lot.  The recipe:  pineapple sherbet, sliced strawberries, sliced bananas.  Freeze and serve over Sprite.  Then when I married Tom, I stopped making it because he doesn't like bananas.

But then I had to make treats for a meeting the other day and had a request to make an ice cream treat.  I've about used up all of my ice cream treats on that group already, so I went back to my roots and did a frappe.  I changed it up a little though.  Also yummy!

2 containers pineapple sherbet
1 container vanilla ice cream
1-2 cups frozen raspberries
1-2 cups frozen blueberries
3-4 quartered then sliced bananas
Stir until it starts to turn pink.  Freeze.  Serve slightly softened over Sprite.

And suddenly as I was stirring, I came up with a non-banana lover solution: remove some before adding the bananas.  Store in a different container.  We're back to being a frappe-loving family.  I'm so excited!

Lasagna

I threw a lasagna together today that ended up being really good.

1 lb. sausage (I had spicy, which was really good, but something else would also work.)
Cook until only a small amount of pink is left.  Add veggies:
1/2 grated onion
1/2 grated red pepper
1 small grated zucchini
(I just sent them all through the salad shooter)
1 tsp minced garlic

Cook together until sausage is no longer pink.  Add:
1 packet spaghetti seasoning
1 can tomato sauce + 1 1/2 cans water
2 sprigs fresh basil, finely chopped

Thicken slightly with a little roux if desired.

Cheese:
1 pt. Ricotta cheese
1 cup mozzarella cheese
1/2 cup Parmesan cheese
2 tsp parsley
2 eggs

Stir together well.

Layer as you would any lasagna ending with sauce.  Top with 1 cup mozzarella and 1/4 cup Parmesan cheese. Bake @ 400 degrees for 1 hour.  Let sit for 10 minutes before cutting.

Leftovers status:  none.

Grilled Tilapia

This is such a yummy, easy, healthy recipe.  We all love it!  I've done it with and without the couscous.  Original recipe here.

• 2 tablespoons fresh lemon juice, plus wedges for serving
• 1 tablespoon olive oil
• 2 cloves garlic, chopped
• kosher salt and black pepper
• 4 6-ounce tilapia fillets, split lengthwise
• 1 cup couscous
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 tablespoons chopped sun-dried tomatoes

Directions

1. In a medium bowl, combine the lemon juice, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Add the tilapia and toss to coat. Let marinate for 10 minutes.
2. Meanwhile, cook the couscous according to the package directions. Remove from heat and stir in the parsley and sun-dried tomatoes.
3. Heat grill to high. Grill the tilapia on an oiled grate until cooked through, 1 to 2 minutes per side. Serve with the couscous and lemon wedges.

Roasted Broccoli and Walnuts (Pasta)

We found this recipe quite delicious.  It is the roasting of the walnuts and broccoli that make this so flavorful.  I got the original recipe here. I don't believe I changed anything except I sprinkled the Parmesan and baked for a few minutes.

• 12 ounces orecchiette or some other short pasta (3 cups)
• 1 bunch broccoli (1 1/2 pounds), cut into small florets
• 1/2 cup walnuts, roughly chopped
• 1/4 cup olive oil
• 2 cloves garlic, chopped
• kosher salt and black pepper
• 2 tablespoons unsalted butter
• 1/4 cup grated Parmesan (1 ounce)

Directions

1. Heat oven to 400° F.
2. Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water, drain the pasta, and return it to the pot.
3. Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
4. Roast, tossing once, until the broccoli is tender, 18 to 20 minutes.
5. Toss the pasta with the broccoli mixture, butter, and ½ cup of the reserved pasta water. (Add more water if the pasta seems dry.)
6. Sprinkle with the Parmesan before serving.

Baked Four-Cheese Pasta

Everyone really liked this.  Except me.  It tasted good, but I couldn't help think about what was in it every single bite.  I got this from America's Test Kitchen.  It is an adult version of macaroni and cheese.  

4 slices bacon, chopped fine

1 small onion, chopped fine

2 cloves garlic, minced

3 cups chicken broth

1 cup heavy cream

3/4 lb penne pasta  (about 4 cups)

salt & pepper

1/2 cup Parmesan cheese

1 cup shredded Italian 4-cheese blend.

1.  Adjust oven rack to upper-middle position and heat over to 500 degrees.  Cook bacon, onion and garlic in large nonstick skillet over medium-high heat until onion is softened, about 5 minutes.  Add broth, cream, pasta and 1/2 tsp salt.  Cover and bring to a boil.  Once boiling, reduce heat to medium-low and simmer, stirring frequently, until pasta is tender, about 15 minutes.

2.  Off heat, stir in Parmesan cheese and season with salt and pepper.  Transfer to a 2 quart casserole dish and sprinkle with shredded cheese blend.  Bake until cheese is melted and spotty brown, about 5 minutes.

My notes:  chop the bacon very fine. I burned my onion waiting for my bacon to crisp, had I had the pieces chopped finer, that probably wouldn't have been a problem.

The recipe also called for Frozen peas.  I skipped that part because my one needing the pasta carbs would not have eaten it with the peas in it.  

Hot Cereal with Fruit and Nuts

I found this recipe and wanted to try it, but I'm not a fan of Cream of Wheat.  So I modified.

For 2 servings:

Candy 1/4 cup roughly chopped pecans.  (Cook in 1/2 TBSP melted butter, after a minute, sprinkle 1-2 TBSPs sugar over nuts, cook until sugar starts to melt.  Remove to a plate.  Put in freezer until cereal is ready.)
Mix up and cook 1 serving of cracked wheat or other chunkier hot cereal. I use this yummy stuff.
Mix up and cook 1 serving of Cream of Wheat following directions on the box.
Stir the two cereals together, divide into two bowls.  Sprinkle 1 TBSP brown sugar on each bowl, 1/2 of the pecans and 2 TBSP dried fruit (the apricots are very good, but we also love Craisins).

This has quickly become our favorite breakfasts.

Asian Beef and Mango Salad

Another recipe trying to use up my hamburger. . .

I was so nervous about this one.  Hamburger in a salad?  I almost chickened out, but then I remembered that big stack of unused hamburger and went with it. Glad I did!  It was really really good!  I will definitely make it again!  I served it with two options:  lettuce wraps or salad.  The salad likers liked it and the lettuce wrappers liked it.  (Just don't tell the lettuce wrappers that it tastes the same!)  Here is the real recipe.  Below are my changes.

Ingredients

• 1 pound ground beef cooked with garlic
• 1 tablespoons hoisin sauce
• 2 TBSP brown sugar
• 2 tablespoons plus 1 teaspoon low-sodium soy sauce
• 1 teaspoon Sriracha hot chili sauce
• -------------------
• 4 tablespoons rice vinegar
• 2 tablespoon canola oil
• 2 tsp sugar
• 2 tsp soy sauce
• kosher salt and black pepper
• ------------------------------------
• 1 head Boston lettuce, torn
• 2 Kirby cucumbers, cut into thin strips  (leave out and would still be could)
• 2 mangoes, cut into thin strips
• 1/2 cup fresh cilantro sprigs
• 1 cup roasted peanuts, chopped
• 1/4 cup green onions

Directions

1. Heat a large skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until browned, 5 to 7 minutes.
2. Stir in the hoisin, soy sauce, brown sugare and the Sriracha.
3. In a small bowl, combine the vinegar, oil,2 teaspoons of soy sauce, sugar and 1/2 teaspoon each salt and pepper.
4. Divide the lettuce, cucumbers, mango, cooked beef, cilantro, and peanuts among bowls. Drizzle with the dressing.

When the meal was all over, I saw the chopped cilantro in the fridge.  So I can say that this is also lovely without cilantro!

Pepperoni Pizza-Stuffed Mushrooms

Everyone loved this. (Personally, I thought they were just okay.)  I got this recipe during my free trial of America's Test Kitchen.

Topping

1 slice hearty white sandwich bread, quartered

1 TBSP chopped fresh parsley leaves

2 cloves garlic, minced

2 TBSP olive oil

Mushrooms

24 large mushrooms, stems removed

1/4 cup olive oil

1 recipe stuffing (see below)

Stuffing

1/2 cup sliced pepperoni, chopped fine

1/2 c shredded Italian cheese blend

4 oz cream cheese, softened

1 TBSP tomato paste

2 cloves garlic, minced

1 tsp dried oregano

1/4 tsp pepper

1.  For the topping, pulse bread in food processor to coarse crumbs.  Mix parsley, garlic and oil in bowl.  Stir crumbs in oils to coat.  Set aside.

2.  For the stuffing:  Reserve 2 TBSP chopped pepperoni.  Process remaining pepperoni and all other ingredients in food processor until smooth.  Transfer to zipper bag until ready to use.  

3.  For the mushrooms:  Adjust oven rack to middle position and heat oven to 450 degrees.  Line rimmed baking sheet with foil and set a wire rack on baking sheet.  Toss mushrooms with oil, lemon juice and 1/4 tsp salt and 1/8 tsp pepper.  Arrange mushrooms gill side up on rack and roast until juices are released, about 20 minutes   Turn caps over and roast until mushrooms are browned, about 10 minutes.

4.  Remove baking sheet from oven.  Flip roasted mushrooms gill side up and cool slightly.  Snip off one corner of zipper back of stuffing, then fill mushrooms.  press each cap, stuffing side down into bread-crumb topping to coat.  Sprinkle with reserved pepperoni and arrange, topping side up on rack.  Bake until filling is hot and topping is golden brown, about 10 minutes.  Cool 5 minutes before serving.

**My notes:  To save steps, I mixed the parsley and bread crumbs in the stuffing and just spooned it into the mushrooms.  I also don't own a food processor so I didn't have the stuffing all smooth.  I like chunky better anyways. Everyone still fought over the leftovers.  

Lamb Meatballs with Couscous and Feta

I've got so much hamburger in my deep freeze and it is so hard to get rid of when you don't like hamburger!  I was a little nervous to try this recipe because of the substitution and because it was very different than anything I had made before.  However, it received RAVE reviews from others.  While I liked it, it isn't something I'll be making really often because, well, I don't like eating hamburger very much. Find recipe here.

Ingredients

• 1 pound ground lamb or beef
• 1/4 cup dried apricots, finely chopped
• 1/2 teaspoon ground coriander
• 1 small red onion, half finely chopped and half thinly sliced
• kosher salt and black pepper
• 1 cup couscous
• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 2 plum tomatoes, sliced
• 1/2 English cucumber, halved and thinly sliced
• 4 ounces Feta, crumbled

Directions

1. Heat broiler. In a medium bowl, combine the meat, apricots, coriander, chopped onion, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Form the meat into 1 ½-inch balls (about 20) and place them on a broilerproof baking sheet. Broil until cooked through, 6 to 8 minutes.
3. Meanwhile, place the couscous in a bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes. Fluff with a fork.
4. In a small bowl, mix together the oil, lemon juice, and ¼ teaspoon each salt and pepper.
5. Serve the couscous with the meatballs, tomatoes, cucumber, Feta, and sliced onion. Drizzle with the dressing.

Banana Crunch Muffins

Love this recipe a lot!!  (Just wish Tom liked bananas so I could make it when he was home too!)  I have substituted the granola and the coconut with Grapenuts and Honey Bunches of Oats with success.  Mmmm. . .getting hungry for these as I type.  So good!  Got this recipe from the Food Network.

Ingredients

• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 pound unsalted butter, melted and cooled
• 2 extra-large eggs
• 3/4 cup whole milk
• 2 teaspoons pure vanilla extract
• 1 cup mashed ripe bananas (2 bananas)
• 1 cup medium-diced ripe bananas (1 banana)
• 1 cup small-diced walnuts
• 1 cup granola
• 1 cup sweetened shredded coconut
• Dried banana chips, granola, or shredded coconut, optional

Directions

Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Barbecue Chicken

Found this recipe here.  We liked it quite a bit even though I didn't have bacon or fresh thyme.  I'm not a big BBQ fan, but thought this was pretty good.  I'll make it again.


Ingredients

Brine:

• 2 quarts water
• 2 tablespoons kosher salt
• 1/4 cup brown sugar
• 2 garlic cloves, smashed with the side of a large knife
• 4 sprigs fresh thyme
• 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each

The Ultimate Barbecue Sauce:

• 1 slice bacon
• 1 bunch fresh thyme
• Extra-virgin olive oil
• 1/2 onion, chopped
• 2 garlic cloves, chopped
• 2 cups ketchup
• 1/4 cup brown sugar
• 1/4 cup molasses
• 2 tablespoons red or white wine vinegar
• 1 tablespoon dry mustard
• 1 teaspoon ground cumin
• 1 teaspoon paprika or smoked paprika if available
• Freshly ground black pepper
• 
  

Directions

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat oven 375 degrees F.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Black Pepper Chicken

Edited: 12-28-11

Black Pepper Chicken
(Of course I double or triple this)

1 skinless and boneless chicken breast, abt. 8 oz. cut into thin strips
1 onion, cut into thin strips
1 red pepper, cut into thin strips
2 TBSP soy sauce
1 tsp freshly milled black pepper
1/4 tsp sugar
1/4 Maggi seasoning (purchase online or at an Asian market)**
2 TBSP oil


Marinate chicken in 1 TBSP soy sauce for 10 minutes.

Heat up wok and add cooking oil.  When the oil is hot, add sliced onions and stir fry until aromatic.  Add the pepper and the black pepper.  Stir-fry for 1 minute more and add chicken.  Continue to stir-fry until the chicken is cooked.  Add in soy sauce and sugar.  Serve over rice.

We all loved this easy recipe.

Note:  I made this again last night and put the full amount of pepper.  Whoa!  Too much!  I must not have tripled that last time.  I think I will triple the meat, double the seasoning next time.

**While you can make this without this seasoning, it makes all the difference in the world for this recipe.  I definitely won't be making this again without this stuff!

Pork Sandwiches

I made Pioneer Woman's pork sandwiches with cole slaw the other day. Her meat is similar to the one I make for Cafe Rio Salad. I decided I like my recipe a little better. And my preference is not to have it on a bun, but that is just me. Tom and Caleb loved it. But the slaw is wonderful with this! The next day I made myself a quesadilla for lunch, warmed up the meat and put on a little cole slaw. . . *YUM*!

Chicken Broccoli Braid

We had this last week. Not the best. It was very edible and could possibly be good, but I didn't like it enough to waste my time on it again. Of course I didn't use refrigerated rolls, I used my own crescent dough. While my dough is better than what you can buy, it cooks up differently so maybe it was not the best dough for this (but maybe it was; I don't know). According to other reviewers comments I cooked the broccoli a little before. That was a good idea, but I didn't cook it quite enough so it was still crunchy. I also wouldn't waste my nuts in it. I did shape it like a wreath so I didn't have any doughy centers. That was very good idea. We all thought it looked fantastic---until we ate it! Caleb even said, 'Mom, are you going to take a picture of this for your blog?' No, because that requires extra effort and delays the time when the young ones will quiet down from finally getting something to eat! So you will just have to use your imagination!