Before I drank coffee I would always order an Irish Cream or Vanilla Steamer when hanging out with friends at coffee shops. I got a hand blender two years ago for the purpose of making baby food and read somewhere that you can make steamed milk with it. I gave it a try and now I like mine even better than Starbucks! (Starbucks is too sweet)
1 cup milk, warmed in medium size saucepan
a little less than 1 Tablespoon sugar
splash of vanilla extract
Stir the sugar and vanilla into the warmed milk. Tilt saucepan sideways and insert blender until tip is fully immersed in milk. Turn on blender. You have to work with it a bit and get it at just the right angle to make it really froth. Be careful not to take the blender out of the milk while it's running or it will shoot milk all over the place :) I haven't tried it, but this might work in the magic bullet as well using the whipping blade.
We had a rainy and unusually chilly day this past week and this steamer really hit the spot. Not sure why I've been forgetting to take pictures lately!
Sunday, May 22, 2011
Buffalo Chicken pizza on the grill
This pizza was fun to make and turned out delicious. I took the recipe for Rachel Ray's buffalo chicken stromboli, here, which I've made several times before and really like, and turned it into a pizza on the grill. It was easy and so good. Could easily prep the toppings ahead so that grilling the pizza is quick and very little mess since done outside. It would be a fun Sunday lunch idea with friends.
2-4 carrots
2-4 celery stalks
monterey jack cheese
whole wheat pizza dough
cooked shredded chicken
Frank's Buffalo sauce
Saute chopped carrots and celery till tender. Add in shredded chicken and coat with about 1/2 cup Franks Buffalo Sauce. Heat grill to high and oil grates. Place rolled out pizza dough on grill and cook first side for a few minutes. Flip dough then add the chicken/veggie mix. Top with monterey jack cheese. You could also add some scallions and feta or blue cheese if you have them.
We enjoyed this with Uncle Larry, who said "this is better than pizza hut" :)
2-4 carrots
2-4 celery stalks
monterey jack cheese
whole wheat pizza dough
cooked shredded chicken
Frank's Buffalo sauce
Saute chopped carrots and celery till tender. Add in shredded chicken and coat with about 1/2 cup Franks Buffalo Sauce. Heat grill to high and oil grates. Place rolled out pizza dough on grill and cook first side for a few minutes. Flip dough then add the chicken/veggie mix. Top with monterey jack cheese. You could also add some scallions and feta or blue cheese if you have them.
We enjoyed this with Uncle Larry, who said "this is better than pizza hut" :)
Monday, May 9, 2011
Pesto Tomatoes
An easy and impressive side dish. Can even be assembled ahead so all you have to do is put them in the oven for 5 minutes and serve.
Cut quality tomatoes in half horizontally. Scoop out most of the seeds and replace with pesto. Top with grated Parmesan cheese. Bake for about 5 minutes in 400 degree oven. If needed, turn on broiler to melt cheese. Serve immediately.
Cut quality tomatoes in half horizontally. Scoop out most of the seeds and replace with pesto. Top with grated Parmesan cheese. Bake for about 5 minutes in 400 degree oven. If needed, turn on broiler to melt cheese. Serve immediately.
Thursday, May 5, 2011
Savory Crescent Chicken Squares
My favorite comfort food. They take awhile to make and are not healthy at all. But they are sooooo good and freeze beautifully. Whenever I make them I make a big batch (like, quadruple the recipe or more) and freeze them. We use crushed ritz crackers instead of the croutons.
Savory Crescent Chicken Squares
from Pillsbury
1 (3 oz.) package cream cheese, softened
1 tablespoon margarine or butter, softened
2 cups cubed cooked chicken
1 tablespoon chopped chives or onion
¼ teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 (8oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
1 tablespoon margarine or butter, melted
¾ cup seasoned croutons, crushed finely
Heat oven to 350° F. In medium bowl, beat cream cheese and 1
tablespoon softened margarine until smooth. Add chicken, chives,
salt, pepper, milk and pimiento; mix well.
Separate crescent dough into 4 rectangles. Firmly press
perforations to seal. Spoon ½ cup of chicken mixture onto center
of each rectangle. Pull 4 corners of dough to center of chicken
mixture; twist firmly. Pinch edges to seal. Place on ungreased
cookie sheet. Brush tops of sandwiches with 1 tablespoon melted
margarine; sprinkle with crushed croutons. Bake at 350° F. for 25
to 30 minutes or until golden brown. 4 sandwiches.
To make ahead: Crush or process croutons in food processor.
Cook (boil or microwave) chicken, cool and chop. Chop chives.
Mix together cream cheese, butter, milk, chives, salt and pepper.
Add chicken and combine. Cover and place in refrigerator until
ready to assemble.
Savory Crescent Chicken Squares
from Pillsbury
1 (3 oz.) package cream cheese, softened
1 tablespoon margarine or butter, softened
2 cups cubed cooked chicken
1 tablespoon chopped chives or onion
¼ teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 (8oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
1 tablespoon margarine or butter, melted
¾ cup seasoned croutons, crushed finely
Heat oven to 350° F. In medium bowl, beat cream cheese and 1
tablespoon softened margarine until smooth. Add chicken, chives,
salt, pepper, milk and pimiento; mix well.
Separate crescent dough into 4 rectangles. Firmly press
perforations to seal. Spoon ½ cup of chicken mixture onto center
of each rectangle. Pull 4 corners of dough to center of chicken
mixture; twist firmly. Pinch edges to seal. Place on ungreased
cookie sheet. Brush tops of sandwiches with 1 tablespoon melted
margarine; sprinkle with crushed croutons. Bake at 350° F. for 25
to 30 minutes or until golden brown. 4 sandwiches.
To make ahead: Crush or process croutons in food processor.
Cook (boil or microwave) chicken, cool and chop. Chop chives.
Mix together cream cheese, butter, milk, chives, salt and pepper.
Add chicken and combine. Cover and place in refrigerator until
ready to assemble.
Quinoa Stuffed Peppers
The best stuffed peppers I've ever had. I've found I don't like ground beef in stuffed peppers - the grease just doesn't seem to go well with the other ingredients - leaving a slick feeling in my mouth that I don't like at all. I love the chewy texture of the quinoa in these, plus they are loaded with veggies. Elliot eats them too! They are healthy, can be assembled ahead, make a large batch, and freeze well.
The recipe makes a lot of the stuffing. You could use 7 peppers instead of the 4 that's called for, or you could use the leftover stuffing to make quesadillas or something the next day.
* 1 medium onion, finely chopped (1 cup)
* 2 Tbs. olive oil
* 2 ribs celery, finely chopped (1/2 cup)
* 1 Tbs. ground cumin
* 2 cloves garlic, minced (2 tsp.)
* 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
* 2 15-oz. cans diced tomatoes, drained, liquid reserved
* 1 15-oz. can black beans, rinsed and drained
* 3/4 cup quinoa
* 3 large carrots, grated (11/2 cups)
* 11/2 cups grated reduced-fat pepper Jack cheese, divided
* 4 large red bell peppers, halved lengthwise, ribs removed
Directions
1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
The recipe makes a lot of the stuffing. You could use 7 peppers instead of the 4 that's called for, or you could use the leftover stuffing to make quesadillas or something the next day.
* 1 medium onion, finely chopped (1 cup)
* 2 Tbs. olive oil
* 2 ribs celery, finely chopped (1/2 cup)
* 1 Tbs. ground cumin
* 2 cloves garlic, minced (2 tsp.)
* 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
* 2 15-oz. cans diced tomatoes, drained, liquid reserved
* 1 15-oz. can black beans, rinsed and drained
* 3/4 cup quinoa
* 3 large carrots, grated (11/2 cups)
* 11/2 cups grated reduced-fat pepper Jack cheese, divided
* 4 large red bell peppers, halved lengthwise, ribs removed
Directions
1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
Sauteed Kale
This was our first experience with kale, and a huge success. Ben said I could make this once a week, he loved it! Elliot ate it up too.
1 T. oil or butter
1/2 cup red onion, thinly sliced
12 cups kale, stemmed and chopped (10 oz)
**be sure to get rid of all the woody stems or it will ruin the dish**
Apple cider vinegar to taste
Salt to taste
Heat oil in large saute pan over medium-high. Add onion, saute for 3 minutes. Add greens and saute for 2-4 minutes, pressing down on them with a spoon until they start to wilt but are still bright green. Season with vinegar and salt. Optional - you can also add some garlic, red pepper flakes, and white cannellini beans. Or sub mustard greens for kale.
1 T. oil or butter
1/2 cup red onion, thinly sliced
12 cups kale, stemmed and chopped (10 oz)
**be sure to get rid of all the woody stems or it will ruin the dish**
Apple cider vinegar to taste
Salt to taste
Heat oil in large saute pan over medium-high. Add onion, saute for 3 minutes. Add greens and saute for 2-4 minutes, pressing down on them with a spoon until they start to wilt but are still bright green. Season with vinegar and salt. Optional - you can also add some garlic, red pepper flakes, and white cannellini beans. Or sub mustard greens for kale.
sweet potato fries
These are addictive, and one of my favorite side dishes:
Preheat oven to 450. Wash, peel and cut sweet potatoes into thin strips (a mandolin makes quick work of this otherwise labor intensive step). Toss strips in olive oil to coat. Spread in a single layer on a baking sheet and sprinkle on some coarse ground salt. Bake 20-25 minutes, turning once halfway through. Try to leave them in one place long enough to get some light browning on the side touching the pan, then use a thin spatula to turn them, gently scraping them up from the bottom so they don't stick to the pan.
Preheat oven to 450. Wash, peel and cut sweet potatoes into thin strips (a mandolin makes quick work of this otherwise labor intensive step). Toss strips in olive oil to coat. Spread in a single layer on a baking sheet and sprinkle on some coarse ground salt. Bake 20-25 minutes, turning once halfway through. Try to leave them in one place long enough to get some light browning on the side touching the pan, then use a thin spatula to turn them, gently scraping them up from the bottom so they don't stick to the pan.
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