Aug 302010
 

Pictures

Ingredients

Ingredients

Marinade Pre-Mix

Marinade Pre-Mix

Marinade Post-Mix

Marinade Post-Mix

4 lbs. of Wings and Marinade

4 lbs. of Wings and Marinade

Ready to Marinade

Ready to Marinade

Wings on the Grill

Wings on the Grill

All Ready for UFC!

All Ready for UFC!

Grilled Spicy Thai Chicken Wings

4 pounds chicken wings
1/4 cup dry sherry, or Progresso® chicken broth (from 32-oz carton)
1/4 cup oyster sauce
1/4 cup honey
3 tablespoons fresh cilantro, chopped
2 tablespoons chili sauce, I used heaping tablespoons
2 tablespoons lime zest
4 whole green onions, chopped (1/4 cup)
3 cloves garlic, finely chopped

Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard.

In resealable heavy-duty food-storage plastic bag or large glass bowl, mix remaining ingredients. Add chicken; turn to coat with marinade. Seal bag or cover dish; refrigerate, turning once, at least 1 hour.

Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 45 to 60 minutes, brushing frequently with marinade and turning once(*see Notes), until juice of chicken is clear when thickest part is cut to bone (180°F). Discard any remaining marinade.

Recipes from here.

NOTES- These wings burn easily!!! You must turn them often!!! We were turning them about every 4 minutes and we still lost some to burning. So please be careful!

Aug 302010
 

Pictures

Dried Cranberries and Cranberry Juice...

Dried Cranberries and Cranberry Juice...

In a Bowl

In a Bowl

Reconstituted Cranberries!

Reconstituted Cranberries!

Ingredients

Ingredients

Creaming Butter and Sugar

Creaming Butter and Sugar

Adding Yolks

Adding Yolks

Adding Flour Mixture

Adding Flour Mixture

Adding Juices

Adding Juices

Adding Cranberries and Grapefruit Zest

Adding Cranberries and Grapefruit Zest

All Stirred Up

All Stirred Up

Stiff Egg Whites

Stiff Egg Whites

Adding to Batter

Adding to Batter

All Folded In

All Folded In

All Cooked

All Cooked

Cooling

Cooling

Lime Icing Ingredients

Lime Icing Ingredients

Mixing Butter and Powdered Sugar

Mixing Butter and Powdered Sugar

Adding Lime Juice

Adding Lime Juice

Mixing

Mixing

All Mixed Up

All Mixed Up

Pretty Cupcakes

Pretty Cupcakes

Seabreeze Cupcakes

1 stick unsalted butter (1 stick) at room temperature
3/4 cup sugar
2 whole eggs, separated, at room temperature
1 1/2 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup pink grapefruit juice
1/4 cup cranberry juice
1 whole small grapefruit, zested
3/4 cup chopped cranberries *see Note

Preheat the oven to 350°F. Line cupcake pans with liners.

With an electric mixer on medium speed cream together the butter and sugar until fluffy, 3-5 minutes. Add the egg yolks. Beat well.

In a separate bowl combine the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the creamed mixture alternately with grapefruit juice and cranberry juice. Fold in the grapefruit zest and chopped cranberries.

With a clean electric mixer beat the egg whites until stiff. Gently fold the whites with a spatula into the batter.

Fill the cupcake liners one-half to two-thirds full. Bake for about 18 minutes or until a toothpick inserted in the center of cupcake comes out clean. Cool cupcakes in the pan for 5 minutes the move to racks to cool. Makes 15 cupcakes.

Recipe from here.

*NOTE- I couldn’t find fresh or frozen cranberries, so I took dried cranberries and chopped them up and used cranberry juice to reconstitute them!

Lime Icing

4 cups powdered sugar
1 stick butter
3 tablespoons lime zest
1/2 cup lime juice * see Note
green food coloring, optional

In a large bowl cream together the powdered sugar and butter on medium speed until smooth(*see Note). Mix in lime zest, lime juice, and food coloring until desired spreading consistency is achieved.

Recipe from- Crazy About Cupcakes by Krystina Castella
NOTES- I only needed about 1/4 of a cup of lime juice to get a great spreading consistency. Also I mixed in lime juice as I added powdered sugar because it was just too much powdered sugar/not enough butter.
Aug 292010
 

It’s been a busy weekend!!! I’ve been cooking like crazy and have many recipes to post. Cupcakes, wings and all of these things!

Today was a going away playdate for one of Amara’s close friends. It was very sad. She had tons of fun though!

Tomorrow is the first day of 1st grade!!! Amara is very excited, but it is bitter sweet. She will be separated from most of her friends as they are in a different class. I’m having a harder time with it then she is! She knows that they will play at recess, lunch and playdates. I am however very happy with her teacher, so that’s is good!

I will be back tomorrow with many yummy recipes!

 Posted by at 8:41 pm  Tagged with:
Aug 262010
 

Pictures

This recipe brought to you by Espresso Crunch!

This recipe brought to you by Espresso Crunch!

the Ingredients

the Ingredients

Coffee

Coffee

Creaming Butter and Sugar

Creaming Butter and Sugar

Adding Coffee

Adding Coffee

Adding Eggs

Adding Eggs

Adding Flour

Adding Flour

Adding the Espresso Crunch

Adding the Espresso Crunch

Adding the Chips

Adding the Chips

All Mixed Up

All Mixed Up

Ready for the Oven

Ready for the Oven

After the Oven

After the Oven

Enjoy my Racks!

Enjoy my Racks!

Espresso Crunch Cream Chip Cookies

1/2 cup instant coffee granules, dissovled in 2 T hot water
2 2/3 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, at room temperature
1 1/4 cups sugar
1 teaspoon vanilla
2 whole eggs
8 ounces espresso crunch
1 12 ounce bag white chocolate chips

Heat oven to 350°F.

Dissolve coffee powder in 2 Tbsp hot water. Combine flour, soda and salt.

With a mixer at med. speed, beat butter and sugar until fluffy. Beat in cooled coffee, vanilla and eggs. Reduce mixer speed to low and beat in flour mixture. Add espresso crunch. With a wooden spoon, stir in white chocolate chips.

Drop by heaping teaspoonfuls onto ungreased baking sheets about 3″ apart. Bake until edges start to brown, about 10 minutes. Cool on baking sheets about 3 minutes before removing to racks.

This makes about 6 1/2 dozen cookies.

These have a rich coffee flavor which I thick is balanced by the white chocolate chips.

You can get Espresso Crunch at ABC Cakes in Orange, CA.

Aug 262010
 

Pictures

the Ingredients

the Ingredients

Getting Ready to Cream the Butter and Stuff

Getting Ready to Cream the Butter and Stuff

Creaming the Butter and Stuff

Creaming the Butter and Stuff

Adding the Eggs

Adding the Eggs

Adding the Flour

Adding the Flour

Adding the Oats and (not Golden) Raisins

Adding the Oats and (not Golden) Raisins

All Mixed Up

All Mixed Up

Balls on the Cookie Sheet

Balls on the Cookie Sheet

Flattened and Sprinkled with Crystallized Ginger

Flattened and Sprinkled with Crystallized Ginger

All Cooked

All Cooked

On the Racks

On the Racks

Ginger Oatmeal Raisin Cookies

1 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup unsalted butter, cut into 1 inch cubes and chilled
2/3 cup light brown sugar
1/2 cup sugar
2 tablespoons crystallized ginger, finely chopped, plus more for garnish if desired
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 teaspoon cayenne pepper, optional
2 whole eggs
1 tablespoon milk
2 teaspoons vanilla extract
2 cups rolled oats
1 1/4 cups raisins, preferably golden*

Sift together the flour, baking powder, and baking soda and set aside.

Put the butter, both sugars, the ginger, cinnamon, salt, and cayenne, into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 4 minutes. With the machine running, add the eggs one at a time, then add the milk and vanilla. As soon as the liquids are incorporated, stop the mixer and scrape down the sides and bottom of the bowl.

Turn the mixer speed to low and add half the flour mixture. When it is incorporated, add the remaining flour and mix until no traces of flour remain. Stir in the oats and raisins. If you have time, cover the dough and let chill for at least 2 hours, or up to 3 days, before baking.

When ready to bake, preheat the oven to 325 F. Line two baking sheets with parchment paper.

Scoop the cookie dough into 1 inch balls and put 2 inches apart on the baking sheets. Use your palm to slightly flatten each ball, then sprinkle the tops with chopped candied ginger, if desired.

Bake the cookies until lightly golden brown, about 13 minutes. Transfer to a cooling rack to cool completely. The cookies can be stored in an airtight container for up to 3 days.

*I usually use the golden raisins, but I happened to have some giant Thompson raisins, so I used those and made the cookies a bit bigger then I normally do.

These are a favorite of mine. I love cinnamon and ginger so yeah LOVE THEM!!!

Original recipe found here.

Aug 232010
 

Pictures

the Marinade Ingredients

the Marinade Ingredients

Marinading

Marinading

the Rest

the Rest

All Breaded

All Breaded

After the 20 Minutes

After the 20 Minutes

Frying

Frying

More Frying

More Frying

Ready to Eat

Ready to Eat

Ginger Fried Chicken

6 7 ounce boneless skinless chicken breast (I only used 4 since there is only 3 of us)
1/4 cup soy sauce
1/4 cup sake
2 teaspoons fresh ginger, minced (I used 3 teaspoons)
2 cloves garlic, minced
1/3 cup flour
1/3 cup cornstarch (or you can use 2/3 c. cornstarch and NO flour to make this gluten free)
1/2 teaspoon ground ginger
1/2 teaspoon granulated garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper

In a zip top bag, mix soy cause, sake, ginger and garlic. Add chicken, squeeze all the air out of the bag and let chicken marinate for at least an hour, but even better 4 hours.

In separate plastic bag, combine flour, cornstarch, salt and pepper, ginger powder, granulated garlic, and cayenne. Take chicken out of marinade. Shake chicken pieces in dry mixture and shake off excess. Place the chicken on a rack to dry for 20 minutes.

In large, deep skillet, heat enough oil to come halfway up sides of chicken. Fry until golden brown on both sides.

This was really good. It wasn’t that gingery but had a great flavor. Even my super picky daughter liked it.

Aug 232010
 

Pictures

the Ingredients

the Ingredients

Mashed Bananas

Mashed Bananas

Adding the Other Ingredients

Adding the Other Ingredients

Mixing it Up

Mixing it Up

In the Pans

In the Pans

Out of the Oven

Out of the Oven

Cooling

Cooling

Spicy Extreme Banan Bread Muffin/Bread

4 whole mashed bananas
1 1/2 cups flour
1/2 cup sugar
1/2 cup sour cream
1 whole egg
1 teaspoon baking soda
1/2 teaspoon salt
1/4 stick butter, softened
1 teaspoon vanilla
Optional Spices
1 tablespoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground cloves

Preheat oven to 350º and grease the inside of your bread pan or muffin tins.

In large bowl, mash the bananas then add all the other ingredients and use a hand mixer to combine. Pour into bread pan or muffin tins and back for about bread for 60 minutes or muffins for 18 minutes. Easy and good!

This was the perfect recipe for me as I had exactly 4 bananas that had gone brown! I will say that the muffins fell a lot, but still tasted good.

Aug 222010
 

Pictures

the Ingrdients

the Ingrdients

Big o' Bowl o' Cheese

Big o' Bowl o' Cheese

Bacon!!!

Bacon!!!

Bacon!!!

Bacon!!!

Bacon Crumbles

Bacon Crumbles

Cooking Pasta

Cooking Pasta

Cooking Garlic

Cooking Garlic

Adding the Milk

Adding the Milk

Boiling

Boiling

Adding the Cheese

Adding the Cheese

Cheese Sauce

Cheese Sauce

Adding the Pasta and Bacon Crumbles

Adding the Pasta and Bacon Crumbles

Getting Ready for the Oven

Getting Ready for the Oven

Almost Done

Almost Done

All Done!!

All Done!!

Yummy!!!

Yummy!!!

Cheesy Bacon Penne

2 cups penne pasta
1 clove garlic, minced
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon pepper
2 cups 2% milk
3 cups cheddar cheese, shredded and divided
1/2 cup cooked bacon, crumbled (about 12 strips)

Heat oven to 350*F

Cook the pasta according to the package directions. Meanwhile, in a large saucepan, saute garlic in butter for 1 minute. Stir in flour and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in 2 cups of cheese until melted. Remove from heat.

Drain the pasta; add pasta and 1/3 cup of bacon to cheese sauce. Transfer to a greased 2-qt. baking dish. Cover and bake at 350* for 30 minutes. Uncover; sprinkle with remaining cheese and bacon.

Bake 5-10 minutes longer or until cheese is melted.

Okay I love bacon, cheese and pasta, therefore I LOVE THIS!!! So yummy! The cheese kind of takes on a ricotta like texture, but it’s good. This recipe came from a Taste of Home Bacon Magazine, but wasn’t on their website.

I served with it with Pepper-Bacon Burgers.

Aug 202010
 

Pictures

Ingredients

Ingredients

Mixing

Mixing

Adding Pudding Mix

Adding Pudding Mix

All Folded (as you can see I didn't do the best job letting the cream cheese softened!)

All Folded (as you can see I didn't do the best job letting the cream cheese softened!)

Naked Pie

Naked Pie

Cherry Topped Pie

Cherry Topped Pie

Blurry Cherry Cream Pie

Blurry Cherry Cream Pie

Cherry Cream Pie

1 8 ounce package cream cheese, softened
1/2 cup milk
1 cup sour cream
1 3.75 ounce box vanilla pudding mix
1 21 ounce can cherry pie filling
1 whole graham cracker crumb pie crusts

Beat cream cheese, sour cream and milk using slow speed. Fold in dry pudding mix. Marble 1/2 pie filling into cheese mixture. Pour into pie shell. Top with remaining cherry pie filling. Chill.

As you can see from my pictures, I didn’t let the cream cheese soften enough. Whatever! I’m inpatient! It still turned out very tasty.

Original recipe found here.

Aug 192010
 

Pictures

Marinade Ingredients

Marinade Ingredients

All Prepped

All Prepped

Sauteing the Onions and Garlic

Sauteing the Onions and Garlic

Adding the Oranges and Jalapenos

Adding the Oranges and Jalapenos

Adding the Orange Juice

Adding the Orange Juice

Adding the Tequila

Adding the Tequila

Adding the Herbs and Vinegar

Adding the Herbs and Vinegar

Processing

Processing

Processed

Processed

Draining the Marinade

Draining the Marinade

Chicken Ingredients

Chicken Ingredients

Marinading the Chicken

Marinading the Chicken

Grilling the Chicken Part 1

Grilling the Chicken Part 1

Grilling the Chicken Part 2

Grilling the Chicken Part 2

Ready to Eat

Ready to Eat

Grilled Chicken with Hot ‘n’ Spicy Tequila-Orange Marinade

Marinade:
2 tablespoons olive oil
2 cups onion, chopped
4 cloves garlic, minced
4 whole jalapenos, seeded and chopped
4 whole oranges, peeled and sliced
1 cup orange juice
1 cup tequila
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh cilantro, minced
2 teaspoons balsamic vinegar
Chicken:
2 pounds boneless skinless chicken breast, skinned
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon black pepper

To prepare the marinade, heat oil in a nonstick skillet over medium-high heat. Add onion and garlic; sauté for 3 minutes. Add jalapeño peppers and oranges; cook for 2 minutes, stirring occasionally. Add juice; cook 2 minutes. Add tequila; cook 3 minutes. Add rosemary, cilantro, and vinegar; cook 1 minute.

Place marinade in a blender or food processor; process until smooth. Strain the mixture through a sieve into a bowl. Discard solids. Reserve 1/2 cup marinade. Place remaining marinade in a large zip-top plastic bag.

To prepare the chicken, pierce with a fork. Add the chicken, chili powder, salt, and pepper to marinade in bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.

Prepare grill.

Remove the chicken from bag; discard marinade. Place the chicken on grill rack coated with cooking spray; cook about 10 minutes (depending on the size of the chicken breasts) on each side or until chicken is done, basting frequently with reserved marinade.

This was a long process. The marinade alone took like an 1 1/2 hours. I did however like it but thought it needed something (besides rice) to go with it. Like grilled veggies. It would be an awesome kabob, but a lot of work. Also not that spicy.

Original recipe can be found here.