Tuesday, May 4, 2010

Broccoli Salad

  • 1/2 c. purple onion, chopped (I use white or yellow...purple is a little too strong for me)
  • 1/2 lb. bacon, cooked and crumbled
  • 1/2 c. grated cheese
  • 1 bunch broccoli, chopped fine

Dressing Ingredients:

  • 1/2 c. mayonnaise
  • 1 T. vinegar
  • 1/4 c. sugar

Mix salad and dressing separately. Chill 3-4 hours. Pour dressing over before serving. Enjoy!

Friday, April 30, 2010

Bountiful Fruit Salad Basket

Fruit Salad:

1 pineapple, cut into chunks
1 cantaloupe, " " "
1 small container blackberries
1 1/2-2 bananas, coined
orange zest to taste

Chilled Strawberry Compote:

2 cups frozen strawberries, slightly thawed
1 capful vanilla extract
sugar and orange zest to taste

I pulled this month's recipe exchange theme of salads from my love of Bountiful Baskets. All of the ingredients are from either the most recent basket I partook of or from previous baskets which I then froze.

See, I was a bit apprehensive to contribute to Bountiful Baskets at first because I was afraid I wouldn't use the produce in time and it would spoil. It's actually just the opposite. If I have too much of something (like the strawberries), I simply cleaned them, halved them, and put them in a freezer-safe bag for later use. Strawberries don't thaw back to their original glory, which is why I made a compote instead of just tossing them with the rest of the salad.

I'm also trying to utilize as much of this fresh produce as possible, so I take my peels, skins, rinds, etc... put them in a bag and add them to a compost pile I started last year in my backyard (hence the bag on the right hand side in the picture above)

Well, back to the salad!

After slicing and dicing the melon and pineapple, I rinsed and added the blackberries. Any berry can be used; this was just what came in the basket this last time!

Then, I realized I really needed something to give it a refreshing taste, and remembered the orange zest I froze months ago from a few baskets.

I have sprinkled this citrusy goodness on top of rice crispy treats, added it to frostings, in scone mix, and even a pinch in a spicy soup once (seriously). A little goes along way, but it's always great to add a fresh taste to various recipes that call for orange juice or any citrus.
Finally, I noticed the bowl lacked a little color, so I grabbed my frozen strawberries, defrosted them on low in the microwave for about a minute or so, then began to hack away at it to create more of a slush-type texture (which also slightly alarmed the kiddies to see their mommy stabbing away at something so red...)

As for the recipe to make chilled strawberry compote, I found this gourmet recipe on-line, but realized half of the ingredients were already in the fruit salad, so I kept it REALLY basic.

I just added a little bit of sugar, vanilla and orange zest. There you go!

I didn't get around to taking a picture of the finished product because I was too busy consuming that and other delicious salad recipes.

This was a great theme this month and I can hardly wait for next month's theme of crockpots!

Mike's Homemade Ranch Dressing

Here is the recipe for Mike's Homemade Ranch Dressing

1 cup Buttermilk or
1/2 cup milk and 1/2 cup sour cream
1 cup mayonnaise
1 tsp. salt
2 tsp. onion powder
1/4 tsp garlic powder
1 Tbs parsley

You can use either the buttermilk or the milk and sour cream. Mix all ingredients and store in the fridge.

Friday, March 26, 2010

Chicken Tikka Masala

This favorite Indian curry is actually considered one of Britain's national dishes because it's so popular. Chris fell in love with curries while living in Scotland (think of Indian curry shops in Scotland as what Mexican restaurants are to America).

Here's an really good recipe on-line for Chicken Tikka Masala, but we don't usually use the cilantro garnish.

It's most tasty over rice (white or brown) and served with naan bread, an Indian flatbread used to dip in the sauce or eat in between bites to calm the intense curry flavor in one's palatte. :)

Here's also the recipe for dhal bread, another Indian flat bread, that I usually make to go along with it. It's WAY yummy and super easy to make. This flatbread recipe is basic, which makes it very versatile for savory meals or sweet treats like jam on top!


Sunday, January 31, 2010

White Hot Spiced Chocolate with Cinnamon Whipped Cream

1 1/2 cups white chocolate chips
8 cups warm milk
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1. Double boil white chocolate until melted and smooth. (I used the microwave.)
2. Add warm milk to crockpot & gradually whisk in chocolate until incorporated. Add spices; cover and cook on high until hot and steaming (do not boil), about 2 hours.
3. Turn heat to low to keep warm for serving.
4. Garnish: Cinnamon Whipped Cream (recipe below), shaved white choclate, sprig of mint & pinch of orange
Cinnamon Whipped Cream:
2 cup(s) heavy cream, cold
3/4 cup(s) confectioners’ sugar
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) vanilla extract
In a large bowl, using a mixer set on medium-high speed, beat the cream, sugar, cinnamon, and vanilla until stiff peaks form. Do not overbeat.

From Abigail's in Pocatello

Tuesday, January 5, 2010

Anthony's Burnt Cream (Crème Brûlée)

(It looks a little burnt in the picture but it wasn't at all)

4 egg yolks
1 tsp. pure vanilla extract
1/2 C sugar
1 1/2 C whipping cream


2 tablespoons sugar
2 tablespoons packed brown sugar

Beat egg yolks with sugar until light. Add vanilla. Slowly stir in cream (do not whisk). Strain mixture and pour into ramekins or custard cups. Place ramekins in a 9x13 dish, put in oven and then add water to the dish (water bath). Bake for 50 minutes at 325 degrees or until set. Let cool 5 minutes and refrigerate for at least 4 hours.

To finish....cover top of each burnt cream evenly (AND VERY THIN) with the sugar topping (mixed well) and broil until caramel crisp top forms. Put back in fridge.

*** A couple of notes.
-In the picture my ramekins are 7 oz. dishes. I cooked it for 2 hours and 5 minutes. It was perfect.
-recipe makes 4 - 7oz. ramekins
-You want to place the pan with the ramekins in the oven BEFORE you add the water otherwise it's a mess trying to transfer to the oven.
-If you put too much of the sugar topping on it will burn or harden and not crisp up evenly which = disaster!
-Watch it VERY closely while it's under the broiler. It goes REALLY fast. RECOMMENDATION: It works a lot better if you have a small torch or want to buy one. The broiler is the next best thing.