Ingredients
10 ounces brown mushrooms — such as crimini or baby portobello — brushed off and stems removed
a little olive oil, coarse salt & freshly ground black pepper
1 cup ricotta (homemade or, if using storebought, organic whole milk ricotta such as Organic Valley)
a good handful of grated parmigiano-reggiano cheese, plus extra for sprinkling on top
about 2 tablespoons chopped fresh herbs — such as parsley, chives, oregano or basil
a dash of crushed red pepper (or 1 small chili pepper, crumbled)
zest of 1 lemon
Directions
Preheat the oven to 425 degrees F.
Remove the stems of the mushrooms. Toss the mushroom caps with a little olive oil, salt and pepper in a large bowl. Turn them out onto a large baking sheet and flip them so they’re gill side up.
In a small bowl, combine the ricotta, crushed red pepper, lemon zest, and a good pinch of coarse salt and freshly ground black pepper. Stir well to combine, then stir in the grated parmigiano-reggiano and herbs. Taste, and adjust the salt & pepper if needed.
Using a spoon (or your fingers), carefully divide the ricotta mixture among the mushroom caps. Sprinkle them with a little additional grated parmigiano-reggiano, and slide the sheet into the oven. Bake for 15 minutes, until golden.
Serves 2.
Saturday, October 22, 2011
Friday, October 21, 2011
Bread Machine Cinnamon Rolls - Just like Cinnabon
These are the BEST cinnamon rolls, and they are so easy to make. I especially love them because they are so different with pudding in the batter.
Ingredients
1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans
1/2 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk
Directions
1.In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.
2.When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
3.Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4.Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.
Ingredients
1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans
1/2 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk
Directions
1.In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.
2.When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
3.Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4.Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.
Thursday, October 20, 2011
Maple Baked Pork Loin Roast
This was our dinner last night, and it was fanastic! Noah, who hardly eats meat anymore LOVED it - so if that tells you anything, it MUST be a hit!
Ingredients
1 tablespoon canola oil
1 (4 pound) boneless pork loin roast
salt and pepper to taste
all-purpose flour for dredging
3/4 cup maple syrup
3/4 cup ketchup
1/3 cup water
1 tablespoon minced garlic
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a large skillet over medium-high heat until smoking. Meanwhile, season the pork roast with salt and pepper, then dredge in flour, and shake off excess. Sear in hot oil until browned on all sides, about 1 minute per side.
Place onto a large sheet of aluminum foil set on top of a baking sheet; set aside. Stir together the maple syrup, ketchup, water, and garlic. Pour 3/4 of this sauce over the pork. Fold the foil over the pork, and seal to form a packet.
Bake in preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), about 2 hours. Carefully open up the foil packet, and broil for a few minutes until the sauce glazes the meat. Serve with remaining sauce
Ingredients
1 tablespoon canola oil
1 (4 pound) boneless pork loin roast
salt and pepper to taste
all-purpose flour for dredging
3/4 cup maple syrup
3/4 cup ketchup
1/3 cup water
1 tablespoon minced garlic
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a large skillet over medium-high heat until smoking. Meanwhile, season the pork roast with salt and pepper, then dredge in flour, and shake off excess. Sear in hot oil until browned on all sides, about 1 minute per side.
Place onto a large sheet of aluminum foil set on top of a baking sheet; set aside. Stir together the maple syrup, ketchup, water, and garlic. Pour 3/4 of this sauce over the pork. Fold the foil over the pork, and seal to form a packet.
Bake in preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), about 2 hours. Carefully open up the foil packet, and broil for a few minutes until the sauce glazes the meat. Serve with remaining sauce
Wednesday, October 19, 2011
Quick And Easy Alfredo Sauce
Alfredo is one of Noah's favorite things. He would eat it every day; at every meal if he could.
Ingredients
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
Directions
1.Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
Ingredients
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
Directions
1.Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
Tuesday, October 18, 2011
Savory Garlic Marinated Steaks
The recipe calls for you to grill the steaks, but if the weather is bad, or if you want to make them in winter, just broil them. No need to not make steaks when you can't grill. Also, I never use liquid smoke on anything, but if you want to feel free. Let me know how it turns out for you! :)
Ingredients
1/2 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons minced garlic
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1 pinch cayenne pepper
2 (1/2 pound) rib-eye steaks
Directions
1.In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
2.Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
3.Preheat grill for medium-high to high heat.
4.Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.
Ingredients
1/2 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons minced garlic
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1 pinch cayenne pepper
2 (1/2 pound) rib-eye steaks
Directions
1.In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
2.Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
3.Preheat grill for medium-high to high heat.
4.Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.
Monday, October 17, 2011
Amaretto Apple Struesel Cupcakes
Ingredients
Cooking spray 6 3/4 ounces all-purpose flour (about 1 1/2 cups) 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon baking soda 3/4 cup granulated sugar 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened 1/4 cup butter, softened 2 tablespoons amaretto (almond-flavored liqueur) 1 teaspoon vanilla extract 1 large egg 1/2 cup reduced-fat sour cream 1/4 cup 2% reduced-fat milk 3/4 cup finely chopped Gala apple 1 tablespoon all-purpose flour Streusel:
2 tablespoons all-purpose flour 2 tablespoons brown sugar 1/4 teaspoon ground cinnamon 2 tablespoons butter, chilled 2 tablespoons sliced almonds Glaze:
1 cup powdered sugar 4 teaspoons 2% reduced-fat milk Preparation
1. Preheat oven to 350°.
2. Place muffin cup liners in 12 muffin cups; coat with cooking spray.
3. Weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl; toss well.
4. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups.
5. To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan.
6. To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.
Note:
If you don't want to use the amaretto, replace it with 1/2 teaspoon almond extract
Cooking spray 6 3/4 ounces all-purpose flour (about 1 1/2 cups) 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon baking soda 3/4 cup granulated sugar 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened 1/4 cup butter, softened 2 tablespoons amaretto (almond-flavored liqueur) 1 teaspoon vanilla extract 1 large egg 1/2 cup reduced-fat sour cream 1/4 cup 2% reduced-fat milk 3/4 cup finely chopped Gala apple 1 tablespoon all-purpose flour Streusel:
2 tablespoons all-purpose flour 2 tablespoons brown sugar 1/4 teaspoon ground cinnamon 2 tablespoons butter, chilled 2 tablespoons sliced almonds Glaze:
1 cup powdered sugar 4 teaspoons 2% reduced-fat milk Preparation
1. Preheat oven to 350°.
2. Place muffin cup liners in 12 muffin cups; coat with cooking spray.
3. Weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl; toss well.
4. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups.
5. To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan.
6. To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.
Note:
If you don't want to use the amaretto, replace it with 1/2 teaspoon almond extract
Sunday, October 16, 2011
Mile High Peanut Butter Pie
Putting a recipe for a type of a comfort food today seemed like a good idea. What could be a better comfort food than chocolate and peanut butter? For me, not too much!! There are a couple of alternatives at the bottom for this too.
What You Need:
35 NILLA Wafers, finely crushed (about 1 cup)
1/4 cup butter, melted
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
2 cups cold milk, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup PLANTERS Creamy Peanut Butter, divided
2 cups thawed COOL WHIP Whipped Topping, divided
1/2 square BAKER'S Semi-Sweet Chocolate
Make It:
HEAT oven to 375ºF.
MIX wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
BEAT chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl with mixer until well blended. Add dry vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat until well blended. Stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining COOL WHIP onto center of pie.
REFRIGERATE 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.
Kraft Kitchens Tips:
Healthy Living: Good news! You'll save 80 calories and 6 g of total fat, including 2 g of saturated fat, per serving by preparing with Reduced Fat NILLA Wafers, JELL-O Fat Free Sugar Free Puddings, fat-free milk, PHILADELPHIA Neufchatel Cheese, reduced-fat peanut butter and COOL WHIP LITE Whipped Topping.SubstituteSubstitute JELL-O White Chocolate Flavor Instant Pudding for the vanilla pudding.
Peanut Butter Trifle:
Do not crush wafers. Place half the wafers in 1-1/2-qt. bowl. Prepare pudding mixtures as directed; spoon in layers over wafers. Top with remaining wafers and COOL WHIP; drizzle with peanut butter and melted chocolate.
What You Need:
35 NILLA Wafers, finely crushed (about 1 cup)
1/4 cup butter, melted
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
2 cups cold milk, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup PLANTERS Creamy Peanut Butter, divided
2 cups thawed COOL WHIP Whipped Topping, divided
1/2 square BAKER'S Semi-Sweet Chocolate
Make It:
HEAT oven to 375ºF.
MIX wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
BEAT chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl with mixer until well blended. Add dry vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat until well blended. Stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining COOL WHIP onto center of pie.
REFRIGERATE 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.
Kraft Kitchens Tips:
Healthy Living: Good news! You'll save 80 calories and 6 g of total fat, including 2 g of saturated fat, per serving by preparing with Reduced Fat NILLA Wafers, JELL-O Fat Free Sugar Free Puddings, fat-free milk, PHILADELPHIA Neufchatel Cheese, reduced-fat peanut butter and COOL WHIP LITE Whipped Topping.SubstituteSubstitute JELL-O White Chocolate Flavor Instant Pudding for the vanilla pudding.
Peanut Butter Trifle:
Do not crush wafers. Place half the wafers in 1-1/2-qt. bowl. Prepare pudding mixtures as directed; spoon in layers over wafers. Top with remaining wafers and COOL WHIP; drizzle with peanut butter and melted chocolate.
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