Sunday, February 26, 2012

Pineapple Whips

2- 20 oz cans crushed pineapple with juice
2 Tbsp lemon juice
2 Tbsp lime juice
1/3 C sugar
1 1/2 c heavy whipping cream, whipped

Drain pineapple; reserve 2 Tbsp juice. Set aside. Place pineapple, lemon juice, lime juice, and sugar and reserved pineapple juice in blender or food processor. Cover and blend until smooth. Pour into two 1 qt. freezer zipped bags and store bage flat in freezer for 1 1/2 hours or until slushy. Stir pineapple slush gently into whipped cream until slighted blened. Return to freezer until cmpletely frozen- about 1 hour.

Homemade Fruit Leather

48-64 oz applesauce
1 small box jello- any flavor

Puree this in blender or food processor. Pour out onto plastic wrap lined baking sheet. Place the plastic wrap as close to the edges as possible. Spread the mixture all the way to the edges as evenly as possible. It will shrink when the moisture evaporates. Bake for 6-8 hours in a 170 degree oven until no longer tacky in the middle. After it has colled, separate from plastic wrap and put onto wax paper to cut and roll. Store in airtight container.

Country Club Chicken

1 pound spaghetti
4 chicken breasts
1 large onion
7 oz mushrooms
1 can concentrated cream of mushroom soup
4 or 5 slices bacon
1/4 cup dry white wine
2/3 cup sharp cheddar
1 apple
butter or oil
salt & pepper

Mince the onion. Clean and slice the mushrooms.
Peel and mince the apple (or wash it well). Mine was a golden delicious.
Season the chicken breasts with a generous amount of salt and pepper.
Cook the bacon and don’t clean out the pan. Cleaning the pan is a venial sin. Drain the bacon on a paper napkin.
Add a bit of butter and quickly brown the chicken breasts on both sides. Transfer them to a casserole.
Cook the onion for a minute or three.
And add the mushrooms. I love this shot, no idea why.
After a minute or three you add the minced apple and cook it all for another 3 to 4 minutes.
Season with a pinch of salt and pepper and crumble the bacon in there. Pour in the white wine.
I’m sure you can replace the white wine with chicken broth or plain water, but I’ve never cooked it like that.
Add the soup. For the Dutchies: this is not your average mushroom soup but it’s the thick, concentrated version!
Sharp Cheddar. You just can’t go wrong with cheese. Never. I’ve added roughly 2/3 cup.
Okay, so maybe it was a bit more. Sue me! Stir it into the sauce.
And pour it all over the chicken breasts.
Until you can almost hear them scream “Help me, I’m drowning!“.
Put the casserole in a preheated oven at 350F (175C) for 25 to 30 minutes. Until the chicken is super tender and the sauce is all hot and bubbly.
Gives you 25 minutes to cook the spaghetti according to the directions on your package. Now that’s doable.

White Chili

1 pound boneless, skinless chicken breasts
1 tablespoon vegetable oil
1 small white onion, diced
6 to 8 small garlic cloves, minced
1 (7-ounce) can diced green chiles, drained
2 (15-ounce) cans white beans,undrained
4 cups chicken broth
1 teaspoon chicken bouillon granules
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 to 1 teaspoon cayenne
1 cup sour cream, plus additional for topping
3 cups shredded Monterey Jack cheese
Chopped fresh cilantro
Chopped tomatoes

1. Cook the chicken by the desired method. Cool and tear into pieces.Set aside.2. Heat the oil in a large pot over medium heat. Add the onion and garlic,and cook and stir until the onion is translucent, 2 to 3 minutes. Addthe chicken, chiles, beans, broth, chicken bouillon, cumin, oregano, andcayenne. Simmer 30 to 45 minutes. Chili can be made ahead to this pointand refrigerated or frozen for serving later.3. Add the 1 cup sour cream and cheese, and continue cooking until thecheese is melted. Keep warm until serving.4. Serve in bowls and pass cilantro, tomatoes, and additional sour cream.Serve with ciabatta bread. Broil it a couple of minutes until crisp. Let your familyor guests tear the bread instead of serving it sliced. Pass the butter.Variation: For a thinner chili, the consistency of soup, add more chicken broth,up to 6 cups total

Grilled salmon

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Nutella Brownie cups

1 C nutella
2 eggs
10 Tbsp flou
1/4 tsp salt
1/4 cup chocolate chips (optional)

Preheat oven to 350 and line a 12 hole muffin pan with liners

Mix together Nutella, eggs, flour and salt until combined

Divide batter evenly in 12 muffin hols. Sprinkle each bronie cup with a few chocolate chips

Bake for 12 minutes

Kool Aid play dough

2 C flour
1 C salt
2 Tbs oil
4 tsp Cream of Tartar
2 C water
Food coloring/scent (unsweetened kool aid)

Mix all dry ingredients in a bowl, Comine the oil and water in a microwave safe bowl until almost boiling. Add the food coloring or kool aid powder. Mix the liquid and the dry ingrendients together. Once the mixture has cooled, knead the dough intil it becomes smooth and soft.