Easy Feta Chicken Bake
6 boneless skinless chicken breast halves
2 Tbsp. lemon juice, divided
1/4 tsp dried oregano
1/4 tsp. pepper
4 oz. crumbled feta
Preheat oven to 350°. Arrange chicken in 13x9-inch baking dish. Drizzle w/1 Tbsp lemon juice. Season w/salt & pepper. Top w/feta cheese; drizzle with remaining 1 Tbsp lemon juice. Bake 35-40 min. or until chicken is cooked through.
Friday, September 23, 2011
Thursday, September 15, 2011
Avocado Quesadillas
Avocado Quesadillas
Makes 4 servings
Time: 10 minutes
2 avocados
4 teaspoons lemon or lime juice
1/2 teaspoon salt
4 teaspoons butter
4 tortillas
1 cup grated white cheddar (Another cheese to try is mozzarella, whose stretchiness when melted is a great counterpoint to the creamy avocado. It’s on our list to try!)
Mash the avocados with the lemon or lime juice and the salt.
Melt the butter in a small saucepan over medium heat. Lay the tortilla down and sprinkle the cheddar across the surface. Cook until the cheese is melted and the bottom of the tortilla is deeply golden. Quickly spread 1/4 of the avocado mixture across one half of the tortilla. Turn off the heat and fold the tortilla in half, pressing down so the melted cheese glues it together. Repeat for other tortillas.
Cut into wedges and serve immediately.
Makes 4 servings
Time: 10 minutes
2 avocados
4 teaspoons lemon or lime juice
1/2 teaspoon salt
4 teaspoons butter
4 tortillas
1 cup grated white cheddar (Another cheese to try is mozzarella, whose stretchiness when melted is a great counterpoint to the creamy avocado. It’s on our list to try!)
Mash the avocados with the lemon or lime juice and the salt.
Melt the butter in a small saucepan over medium heat. Lay the tortilla down and sprinkle the cheddar across the surface. Cook until the cheese is melted and the bottom of the tortilla is deeply golden. Quickly spread 1/4 of the avocado mixture across one half of the tortilla. Turn off the heat and fold the tortilla in half, pressing down so the melted cheese glues it together. Repeat for other tortillas.
Cut into wedges and serve immediately.
Sunday, September 11, 2011
Granny's Burnt Caramel Cake
From Logan's grandmother Pauline's recipe book...
The recipe for Burnt Caramel Cake is:
2 1/2 cups brown sugar, separated
1/2 cup water
2/3 cup butter
2 eggs, separated
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
1 cup cold water
3 cups flour
Place 1/2 cup brown sugar in a pan on the stove until it smokes intensely and is quite dark. Then add 1/2 cup boiling water and cook until it forms a syrup, having 2/3 cup when done.
Beat 1 1/2 cup brown sugar and 2/3 cup butter together till it creams. Beat 2 egg yolks and whites separately. Add the yolks and 1 cup cold water, also the 'burnt' syrup to the batter mixture.
Sift the 3 cups flour six times. Add half to mixture, then beat. Add the other half lastly. Then add the stiffly beaten egg whites with one teaspoon vanilla, soda and baking powder.
This recipe makes a medium size cake. Bake in a hot over in layers or square tin.
The recipe for Burnt Caramel Cake is:
2 1/2 cups brown sugar, separated
1/2 cup water
2/3 cup butter
2 eggs, separated
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
1 cup cold water
3 cups flour
Place 1/2 cup brown sugar in a pan on the stove until it smokes intensely and is quite dark. Then add 1/2 cup boiling water and cook until it forms a syrup, having 2/3 cup when done.
Beat 1 1/2 cup brown sugar and 2/3 cup butter together till it creams. Beat 2 egg yolks and whites separately. Add the yolks and 1 cup cold water, also the 'burnt' syrup to the batter mixture.
Sift the 3 cups flour six times. Add half to mixture, then beat. Add the other half lastly. Then add the stiffly beaten egg whites with one teaspoon vanilla, soda and baking powder.
This recipe makes a medium size cake. Bake in a hot over in layers or square tin.
Sunday, August 28, 2011
Peach Upside Down Cake
Fellow Close To My Heart consultant Aaron Brown shared this delicious recipe on her blog. She is an amazingly talented artist (and baker)!
Peach Upside Down Cake
Bake: 45-50 minutes
Cool: 15 minutes
Prep: 25 minutes
Ingredients
•1/4 cup butter
•1/2 cup packed brown sugar
•1-1/2 to 2 cups sliced, pitted and peeled peaches or frozen unsweetened peach slices, thawed and large slices cut in half lengthwise
•1-1/4 cups all-purpose flour
•1-1/4 tsp. baking powder
•1/4 tsp. salt
•1/2 cup butter, softened
•3/4 cup granulated sugar
•1 egg
•1 tsp. vanilla
•1/2 cup milk
•I added some chopped pecans as well
Directions
1. Place 1/4 cup butter in an 8x8x2-inch baking pan. Warm in a 350 degrees F oven about 5 minutes or until butter is melted. (Be sure to watch carefully to avoid over browning the butter). Remove pan from oven. Add brown sugar, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. Arrange peach slices evenly over brown sugar mixture. Set aside.
2. In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. Spread batter evenly over the peaches in the pan.
3. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm. Makes 8 servings.
Peach Upside Down Cake
Bake: 45-50 minutes
Cool: 15 minutes
Prep: 25 minutes
Ingredients
•1/4 cup butter
•1/2 cup packed brown sugar
•1-1/2 to 2 cups sliced, pitted and peeled peaches or frozen unsweetened peach slices, thawed and large slices cut in half lengthwise
•1-1/4 cups all-purpose flour
•1-1/4 tsp. baking powder
•1/4 tsp. salt
•1/2 cup butter, softened
•3/4 cup granulated sugar
•1 egg
•1 tsp. vanilla
•1/2 cup milk
•I added some chopped pecans as well
Directions
1. Place 1/4 cup butter in an 8x8x2-inch baking pan. Warm in a 350 degrees F oven about 5 minutes or until butter is melted. (Be sure to watch carefully to avoid over browning the butter). Remove pan from oven. Add brown sugar, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. Arrange peach slices evenly over brown sugar mixture. Set aside.
2. In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. Spread batter evenly over the peaches in the pan.
3. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate. Cool for 10 to 15 minutes more. Serve warm. Makes 8 servings.
Monday, August 15, 2011
Smoked Fish Dip
Chop in food processor: 3 Tbsp celery, 3 Tbsp onion, 3 Tbsp pickle relish
then add:
16 oz sour cream
8 oz cream cheese
2-3 Tbsp mayo
glob of mustard
dash of Tony Chachere’s Cajun seasoning
1 ½ lbs smoked fish
2-3 Tbsp lemon juice
Mix well. Absolutely delish!
then add:
16 oz sour cream
8 oz cream cheese
2-3 Tbsp mayo
glob of mustard
dash of Tony Chachere’s Cajun seasoning
1 ½ lbs smoked fish
2-3 Tbsp lemon juice
Mix well. Absolutely delish!
Bertina's Pasta Salad
Boma - Flavors of Africa
Disney’s Animal Kingdom Lodge
Yield: 10 servings
1 lb tri-color pasta (4 c after cooked)
3/4 c red onion, diced fine
1 c red bell pepper, diced fine
1 c green bell pepper, diced fine
1 c celery, diced
1 c mayonnaise
½ tsp granulated garlic
1 3/4 Tbsp sugar
½ tsp ground turmeric, toasted (3-4 minutes)
1 Tbsp curry powder, toasted (3-4 minutes)
S&P to taste
Cook pasta and allow to cool.
In a large mixing bowl, mix the cooled pasta, and all the other ingredients. Check the seasoning, and adjust if needed. Chill.
Disney’s Animal Kingdom Lodge
Yield: 10 servings
1 lb tri-color pasta (4 c after cooked)
3/4 c red onion, diced fine
1 c red bell pepper, diced fine
1 c green bell pepper, diced fine
1 c celery, diced
1 c mayonnaise
½ tsp granulated garlic
1 3/4 Tbsp sugar
½ tsp ground turmeric, toasted (3-4 minutes)
1 Tbsp curry powder, toasted (3-4 minutes)
S&P to taste
Cook pasta and allow to cool.
In a large mixing bowl, mix the cooled pasta, and all the other ingredients. Check the seasoning, and adjust if needed. Chill.
Monday, August 8, 2011
Strawberry-Stuffed French Toast
1 8 oz. package cream cheese, softened
1/2 C. powdered sugar [I used less.]
1 T. vanilla extract
1/2 t. cinnamon
8 slices bread, white or whole wheat
3 cups strawberries, hulled and sliced
3 eggs, beaten
2 T. milk
4 T. butter, optional
2 T. powdered sugar, sifted
In a small bowl, combine the cream cheese, 1/2 cup powdered sugar, vanilla extract and cinnamon; mix until smooth. Spread one side of each slice of bread evenly with the cream cheese mixture. On the cream cheese side of four slices of bread, layer with some sliced strawberries evenly over the surface of each slice. Top each slice with a remaining slice of bread, pressing the cream cheese side down onto the strawberries. Press together gently to seal berries inside sandwich.
In a shallow bowl, combine the eggs and milk; mix well and set aside.
Preheat oven to 200°F. Spray a large baking sheet lightly with cooking spray and place in oven. Spray a large non-stick skillet with cooking spray or melt 1 tablespoon butter in skillet over medium-high heat.
Dip strawberry sandwiches into the egg mixture, turning to soak each side. Place soaked sandwich in the hot skillet and cook on each side until browned. Remove sandwich from skillet and place on baking sheet in warm oven and repeat until all sandwiches are cooked.
Just before serving, cut each sandwich diagonally; top with remaining strawberries and sprinkle with 2 tablespoons powdered sugar. Serve with Warm Strawberry Syrup or maple syrup.
Serves four.
Source: "Simple Strawberry Sensations" by Laura York
1/2 C. powdered sugar [I used less.]
1 T. vanilla extract
1/2 t. cinnamon
8 slices bread, white or whole wheat
3 cups strawberries, hulled and sliced
3 eggs, beaten
2 T. milk
4 T. butter, optional
2 T. powdered sugar, sifted
In a small bowl, combine the cream cheese, 1/2 cup powdered sugar, vanilla extract and cinnamon; mix until smooth. Spread one side of each slice of bread evenly with the cream cheese mixture. On the cream cheese side of four slices of bread, layer with some sliced strawberries evenly over the surface of each slice. Top each slice with a remaining slice of bread, pressing the cream cheese side down onto the strawberries. Press together gently to seal berries inside sandwich.
In a shallow bowl, combine the eggs and milk; mix well and set aside.
Preheat oven to 200°F. Spray a large baking sheet lightly with cooking spray and place in oven. Spray a large non-stick skillet with cooking spray or melt 1 tablespoon butter in skillet over medium-high heat.
Dip strawberry sandwiches into the egg mixture, turning to soak each side. Place soaked sandwich in the hot skillet and cook on each side until browned. Remove sandwich from skillet and place on baking sheet in warm oven and repeat until all sandwiches are cooked.
Just before serving, cut each sandwich diagonally; top with remaining strawberries and sprinkle with 2 tablespoons powdered sugar. Serve with Warm Strawberry Syrup or maple syrup.
Serves four.
Source: "Simple Strawberry Sensations" by Laura York
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