I will do my best to cite my sources and not claim any genious that is not my own. This was our dinner tonight and it was amazing. We are currently attempting to cook with one member of the house avoiding all dairy and beef products. For a cheese lover like me, that's a sad day in the kitchen. This is my first posting since making this massive change. So here's what we had tonight.
Butterflied Chicken {with Lime & Ginger}
-->http://www.rachaelraymag.com/recipe/butterflied-chicken-with-lime-ginger/
Grilled Brussels Sprouts
-->http://www.foodnetwork.com/recipes/alton-brown/grilled-brussels-sprouts-recipe/index.html
No-Rise Grilled Flatbreads
-->http://www.preventionrd.com/2011/06/no-rise-grilled-flatbreads-weekly-menu/
Tuesday, July 10, 2012
Sunday, July 10, 2011
chicken enchiladas
This was super yummy and really easy.
Mix:
good blop of sour cream
scoop of butter
splash of milk
shake of paprika
shake of cumin
shake of cayanne
can of diced tomatos drained
bullion cube crushed
bunch of minced onion
salt & pepper
add:
pack of chicken cooked up and chopped
2 large hands of mozzerella and cheddar shreds
Scoop up and dump into:
wheat tortillas
Roll tortillas and place seams down in a baking dish. Bake at 350 for 20 minutes. Top with more cheese and bake until melted.
Mix:
good blop of sour cream
scoop of butter
splash of milk
shake of paprika
shake of cumin
shake of cayanne
can of diced tomatos drained
bullion cube crushed
bunch of minced onion
salt & pepper
add:
pack of chicken cooked up and chopped
2 large hands of mozzerella and cheddar shreds
Scoop up and dump into:
wheat tortillas
Roll tortillas and place seams down in a baking dish. Bake at 350 for 20 minutes. Top with more cheese and bake until melted.
Wednesday, March 30, 2011
Fondant Cake Decorating from scratch
This was such an amazing project. Enjoy!!
Marshmallow Fondant:
16 oz marshmallows
3 t water
2 lb powdered sugar
gel food coloring
Melt marshmallows in the microwave; 2 min. Stir to ensure they are melted. Add water and sugar .5 pound at a time. Dump onto a sugar dusted counter and knead until smooth.
If you are making 1 color only you can add the coloring before the powdered sugar. Otherwise, divide your dough into reasonable pieces and color individually. Add gel to the top of your fondant then fold fondant in to cover. Knead until either smooth or marbled if desired. If it becomes hard to knead, place in a microwave safe bowl and nuke for 10-15 seconds at a time.
Fondant desires to be placed on top of butter cream frosting! Shape your cake using butter cream to stack layers and mold/correct shapes. You can frost thinly once, place in the fridge then frost again for a great shape.
Butter Cream Frosting:
1 c margarine
2 c shortening
1 t clear vanilla
1/2 c water
3 lbs powdered sugar
Beat with an electric mixer on low until smooth.
Chocolate Overload Cake - to die for!
2 c boiling water
1 c softened butter
4 eggs
2 3/4 c all purpose flour
2 t baking soda
1/2 t baking powder
1/2 t salt
2 1/4 c sugar
1 c cocoa powder
1 t vanilla
Wisk cocoa and water until smooth, set aside to cool.
Mix flour, soda, powder and salt in a seperate bowl.
Cream butter and sugar until fluffy in a seperate bowl. Beat eggs in slowly. Add Vanilla. Add flour and cocoa alternating.. Mix well.
Pour into 3 9" greased pans. Bake at 350 for 25-30 minutes.
Marshmallow Fondant:
16 oz marshmallows
3 t water
2 lb powdered sugar
gel food coloring
Melt marshmallows in the microwave; 2 min. Stir to ensure they are melted. Add water and sugar .5 pound at a time. Dump onto a sugar dusted counter and knead until smooth.
If you are making 1 color only you can add the coloring before the powdered sugar. Otherwise, divide your dough into reasonable pieces and color individually. Add gel to the top of your fondant then fold fondant in to cover. Knead until either smooth or marbled if desired. If it becomes hard to knead, place in a microwave safe bowl and nuke for 10-15 seconds at a time.
Fondant desires to be placed on top of butter cream frosting! Shape your cake using butter cream to stack layers and mold/correct shapes. You can frost thinly once, place in the fridge then frost again for a great shape.
Butter Cream Frosting:
1 c margarine
2 c shortening
1 t clear vanilla
1/2 c water
3 lbs powdered sugar
Beat with an electric mixer on low until smooth.
Chocolate Overload Cake - to die for!
2 c boiling water
1 c softened butter
4 eggs
2 3/4 c all purpose flour
2 t baking soda
1/2 t baking powder
1/2 t salt
2 1/4 c sugar
1 c cocoa powder
1 t vanilla
Wisk cocoa and water until smooth, set aside to cool.
Mix flour, soda, powder and salt in a seperate bowl.
Cream butter and sugar until fluffy in a seperate bowl. Beat eggs in slowly. Add Vanilla. Add flour and cocoa alternating.. Mix well.
Pour into 3 9" greased pans. Bake at 350 for 25-30 minutes.
Subscribe to:
Posts (Atom)