Archive for January, 2016
I found this recipe online.
- 2 cups dried rigatoni
- 8 ounces cooked smoked sausage, cut into 1/2 inch pieces
- 1 1/2 pounds Red McIntosh apples, peeled, cored and cut into 1/2 inch thick slices
- 1/2 cup whipping cream
- 1/2 cup crumbled Gorgonzola cheese (we used Cambozola cheese instead)
- Cook pasta as directed. Drain.
- Meanwhile, cook sausage until lightly browned. Add apples and cook 5 minutes or until apples are slightly golden.
- Stir the cooked pasta into the sausage mixture. Add the cream and the cheese.
Verdict: This was very tasty. The apples, sausages and cheese worked really well with the pasta. The only thing I wish is that the cream and cheese had made a thicker sauce. I also found that it didn’t really microwave well the next day.
This is a Martha Stewart recipe. (Though we just frosted ours instead of making the Brown Butter Glaze.)
- 3 cups flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt (we didn’t use because we use salted butter)
- 1 cup butter, softened
- 2 1/4 cup brown sugar
- 4 eggs
- 3/4 cup buttermilk
- Preheat oven to 325F. Line muffin tins with paper liners.
- Mix together the flour, baking powder and salt, if using.
- In a large bowl, cream together the butter and the sugar. Add eggs, one at a time, beating well after each addition. Add dry ingredients to the wet ingredients, alternating with the buttermilk, in 3 additions.
- Divide batter in the muffin cups (we made just under 3 dozen). Bake for 25 minutes, or until toothpick comes out clean.
Verdict: These were some delicious and addictive cupcakes. They weren’t too dense and had just the right amount of sweetness to them. I thought they would taste a little like the batter of a chocolate chip cookie minus the chocolate chips parts, but they had a different taste to them that was just as good.
I found this recipe in the Cooking Light Magazine, September 2011.
- 2 tablespoons olive oil
- 2 garlic cloves, sliced
- 1 cup chopped onion
- 2 cups diced and peeled eggplant
- 2 tablespoons basil
- 1 14.5 ounce can of chopped tomatoes
- 1 8 ounce can of tomato sauce
- 4 cups chicken broth
- 2 cups brown rice (we used white rice)
- 2 lbs. grilled chicken, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup Parmesan cheese
- Preheat oven to 400F.
- Heat oil in a skillet over medium heat. Add garlic, onion and eggplant. Cook 10 minutes, until eggplant is soft. Add basil, tomatoes, tomato sauce, chicken broth and rice. Bring to a simmer. Add salt and pepper. Add chicken.
- Ladle mixture into a 13×9 inch pan.
- Cover and bake 60 min. Remove cover, stir in Parmesan and bake another 5 minutes.
Verdict: This was a nice, tasty rice dish. Eggplant is one of those vegetables that I sometimes like and sometimes don’t, depending on the dish. I thought they worked well in this dish. I wish we had maybe added more cheese, as I didn’t always taste the Parmesan in the dish.
I found this recipe on another food blog.
- 1/4 cup onion
- 4 cloves garlic
- Two 15 ounce cans of diced tomatoes
- One 8 ounce can of Mexicorn (this is supposed to be a blend of corn and peppers, but I don’t think anything like that is sold here, so we just used corn)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1/2 cup buttermilk
- 2 1/2 cups of chicken, shredded
- 1 cup cooked and crumbled bacon
- Bread bowls, if desired (we didn’t use)
- Place onion, garlic and tomatoes in a food processor or blender. Pulse until smooth. Transfer to a large saucepan over medium-low heat.
- Add corn. Stir in the salt, pepper and cumin (if using). Stir in buttermilk, chicken and bacon. Let simmer until ready to serve.
Verdict: We did not like this soup. The raw onion and garlic that was pulsed along with the tomatoes were too overpowering to the taste. I think there should have been less than 4 cloves used, or that they should have been cooked before being pulsed.
This is a Pillsbury recipe I found in an older magazine. I can’t find the recipe online.
- 1 8 ounce can of refrigerated crescent rolls
- 4 slices of bacon
- 4 cups of sliced zucchini
- 1/2 cup of finely chopped onion
- 1/3 cup chopped green bell peppers (we didn’t use)
- 1 garlic clove, minced
- 1 cup tomatoes, chopped, seeded and drained
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon pepper
- 2 cups shredded cheddar cheese
- 1/2 cup flour
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 2 eggs
- Preheat oven to 375F.
- Separate the crescent dough into the 8 triangles. Press into bottom and 3/4 way up the sides of an ungreased 9 inch springform or 9 inch square pan. Press to seal the perforations.
- In a large skillet, cook bacon until crisp. Remove bacon from skillet and drain fat, keeping 1 tablespoon in skillet. Crumble bacon and set aside.
- Add zucchini, onion and green bell peppers (if using) to the skillet. Cook over medium heat until vegetables are tender. If mixture is watery, drain. (Ours did not get watery.) Stir in the crumbled bacon, tomatoes, salt, Italian seasoning and pepper and cook a few more minutes.
- Spoon the zucchini mixture into the crust. Sprinkle with cheddar cheese.
- In a medium bowl, mix together the flour, Parmesan cheese, baking powder, salt, yogurt and eggs until smooth. Pour over vegetables and cheddar cheese.
- Bake 50 to 55 minutes of until puffed up and golden brown around edges.
- Remove sides of pan and cut into wedges.