Baked Garlic Rice Pilaf
Source: Jessica @ What's cooking in the orange kitchen?
I came upon this recipe a few weeks ago and looked interesting. I wasn't sure if I would like it or not, but decided to give it a try. And I'm glad that I did, it was so so good. I even made it as a side dish to go along with our Thanksgiving Dinner and everyone loved it.
So, Thank You Jessica for the wonderful recipe.
Ingredients:
2 tablespoons butter
3 garlic cloves, crushed
1 cup long-grain white rice
2 1/2 cups chicken broth, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions:
Preheat oven to 375.
Heat butter in a skillet; add garlic and rice and cook until both are golden brown.
Add 1 cup of broth and the salt and pepper.
Bring to a boil and our into a covered casserole: bake for 25 minutes.
Stir in remaining 1 1/2 cups broth: bake for another 45 minutes.
Saturday, November 29, 2008
Creamy Black Bean Salsa Chicken
Okay .. so I have to keep better track of my recipes and who I get them from because I am not able to give credit to people. This recipe does come from someone's blog, but is also from a cookbook "101 more Things to do with a slow cooker" by Stephanie Ashcraft.
My husband actually put the chicken together and started up the crock pot, so big props to him. Ha Ha...
The dish turned out really good and I just bought some Adobo Mexican rice or maybe it was Spanish rice in a box to go along with the meal and some tortilla chips.
Ingredients:
2-4 boneless, skinless chicken breasts ( I used about 6)
1 cup chicken broth ( I just used the whole can
1 cup salsa
1 can (15 oz) corn, drained
1 can (15oz) black beans, drained
1 pkg. taco seasoning
1/2 cup sour cream
1 cup grated cheddar cheese
Place chicken in greased slow cooker. Pour broth, salsa, corn, beans and taco seasoning over chicken. Cover and cook on low for 6-7 hours or high for 3-4 hours.
**** I actually seasoned the chicken the night before with salt, pepper and some paprika. My husband also said that he mixed the ingredients together before pouring over the chicken. ****
Remove chicken and place on serving dish. Stir sour cream and cheese into sauce, then pour over chicken. Serve with warm tortillas and Spanish rice.
** I took the chicken out after 6 hours and it was already falling apart.. so it probably requires less cooking time**
My husband actually put the chicken together and started up the crock pot, so big props to him. Ha Ha...
The dish turned out really good and I just bought some Adobo Mexican rice or maybe it was Spanish rice in a box to go along with the meal and some tortilla chips.
Ingredients:
2-4 boneless, skinless chicken breasts ( I used about 6)
1 cup chicken broth ( I just used the whole can
1 cup salsa
1 can (15 oz) corn, drained
1 can (15oz) black beans, drained
1 pkg. taco seasoning
1/2 cup sour cream
1 cup grated cheddar cheese
Place chicken in greased slow cooker. Pour broth, salsa, corn, beans and taco seasoning over chicken. Cover and cook on low for 6-7 hours or high for 3-4 hours.
**** I actually seasoned the chicken the night before with salt, pepper and some paprika. My husband also said that he mixed the ingredients together before pouring over the chicken. ****
Remove chicken and place on serving dish. Stir sour cream and cheese into sauce, then pour over chicken. Serve with warm tortillas and Spanish rice.
** I took the chicken out after 6 hours and it was already falling apart.. so it probably requires less cooking time**
Perfect Pie Crust
I usually make a pie crust from one of my cookbook and it uses shortening. But this year I found this recipe from Ladies Home Journal magazine ..
This recipe uses unsalted butter and vinegar .. which I thought the vinegar was a little odd.. but it worked! The crust came out great and tasted really good. I doubled the recipe.. I was using one crust for pumpkin pie and another for individual apple pies, plus I had one crust left over that I froze to use for another time.
This recipe uses unsalted butter and vinegar .. which I thought the vinegar was a little odd.. but it worked! The crust came out great and tasted really good. I doubled the recipe.. I was using one crust for pumpkin pie and another for individual apple pies, plus I had one crust left over that I froze to use for another time.
Perfect Pie Crust
Prep: 15 min
Start to Finish: 15 min
Start to Finish: 15 min
Ingredients
- 2-1/2 cups all-purpose flour
- 1-1/2 tsp sugar
- 1 tsp salt
- 1 cup cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup cold water
- 1 tbsp white vinegar
Directions
1. In a food processor, pulse together flour, sugar and salt. Add butter and pulse until largest pieces are the size of peas. In a cup, combine water and vinegar; drizzle, a little at a time (just using amount needed), while pulsing, into flour mixture until a dough just starts to form (mixture will appear dry but will form a soft dough when pressed with fingers). If dough still crumbles, pulse in a little more water mixture.
2. Turn dough out onto a sheet of plastic wrap and quickly form a ball by gathering together and pressing with hands. Halve and wrap each piece in plastic wrap, pressing to flatten into disks. Refrigerate until ready to use.
3. (Can be made ahead. Place wrapped disks in heavy-duty resealable plastic bags and freeze up to 2 months. Thaw in refrigerator at least 5 hrs before using.) Makes 2 single crusts.
Tiramisu Layer Cake
So, my parents 30th Anniversary was on Tuesday and I wanted to bake them a Tiramisu Cake
( my mom's favorite), but by the time I got home from work there really wasn't any time left for me to bake it that night. I had a half day on Wednesday, so I decided to do it that day along with the pies I was baking for Thanksgiving.
I have no idea who I got this recipe from, I know it was from someone's blog.. but no idea who. If this is your recipe or if you know who's recipe this is please let me know, so I can give proper credit to the owner.
This cake was delicious and very easy to make, this recipe is a keeper!
Tiramisu Layer Cake
CAKE
1 (18.25oz) package moist white cake mix
1 teaspoon instant coffee
1/4 cup coffee
1 tablespoon coffee flavored liqueur ( I used Kahlua, the original one)
FILLING
1 (8oz) container mascarpone cheese
1/2 cup confectioners sugar
2 tablespoons coffee flavored liqueur
FROSTING
2 cups heavy cream
1/4 cup confectioners sugar
2 tablespoons coffee flavored liqueur
GARNISH
2 tablespoons unsweetened cocoa powder
1 (1oz) square semisweet chocolate
1. Preheat oven to 350 degrees F. Grease and flour 3 (9in) pans.
2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir in instant coffee into remaining batter; pour into remaining pan.
3. Bake in the preheated oven for 20-25 min. or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
6. To assemble the cake: Place one plain cake layer on serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of the reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee flavored cake layer, poke holes in cake, pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
7. To make the chocolate curls, use a vegetable peeler and run it down the edg of the chocolate bar.
( my mom's favorite), but by the time I got home from work there really wasn't any time left for me to bake it that night. I had a half day on Wednesday, so I decided to do it that day along with the pies I was baking for Thanksgiving.
I have no idea who I got this recipe from, I know it was from someone's blog.. but no idea who. If this is your recipe or if you know who's recipe this is please let me know, so I can give proper credit to the owner.
This cake was delicious and very easy to make, this recipe is a keeper!
Tiramisu Layer Cake
CAKE
1 (18.25oz) package moist white cake mix
1 teaspoon instant coffee
1/4 cup coffee
1 tablespoon coffee flavored liqueur ( I used Kahlua, the original one)
FILLING
1 (8oz) container mascarpone cheese
1/2 cup confectioners sugar
2 tablespoons coffee flavored liqueur
FROSTING
2 cups heavy cream
1/4 cup confectioners sugar
2 tablespoons coffee flavored liqueur
GARNISH
2 tablespoons unsweetened cocoa powder
1 (1oz) square semisweet chocolate
1. Preheat oven to 350 degrees F. Grease and flour 3 (9in) pans.
2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir in instant coffee into remaining batter; pour into remaining pan.
3. Bake in the preheated oven for 20-25 min. or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
6. To assemble the cake: Place one plain cake layer on serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of the reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee flavored cake layer, poke holes in cake, pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
7. To make the chocolate curls, use a vegetable peeler and run it down the edg of the chocolate bar.
Thanksgiving is over....
I was excited for thanksgiving.. it gave me an excuse to bake and cook as much as I wanted to without people thinking I was crazy. I made the usual pumpkin pie from last year that's in my blog, it turned out really good and I didn't want to risk making a different recipe this year. And then I made individual apple pies using a recipe from a regular apple pie that is also in my blog. They turned out really nice and no one had to fight over a whole pie this year. I just used my muffin pan and lined with pie crust and just followed the rest of the instruction per the recipe. Yum.. really good .. I think I had about 18 individual servings.
Sunday, November 23, 2008
Kołaczki
I forgot all about kolaczki's until a friend at work asked me to make some. You would think being Polish, I would have a recipe for these on hand. Well.... I didn't .. ha ha I don't ever remember my mom or even my grandmother making these at home. I don't know why.. but I guess it was just easier to buy them at bakery.
I had to go and search for this recipe online and finally found a simple recipe.
Of course I had to do a trial run before I decide to make them for work. I don't want to disappoint my co-workers or embarrass myself. My family members are always my guinea pigs, but I never hear them complain.
The Kolaczki's actually did turn out pretty tasty, but I added a little too much jam per each serving and it spilled out a little. I used strawberry and raspberry to fill them.
I hate recipes that want you to roll out the dough because I can never do it. It just never works out for me, so I kind of just made them by hand. I pinched a little of the batter/dough at a time and made circles in my hand, and they turned out good either way.
Now on to the recipe.. Enjoy!
Kołaczki
1 cup butter or margarine, softened
1 package (8 oz.) cream cheese, softened
1/4 teaspoon vanilla extract
2 1/4 cups flour
1/2 teaspoon salt
thick jam or canned fruit filling (apricot or prune)
Mix butter and cream cheese until fluffy. Beat in vanilla. Combine flour and salt. Add in fourths to butter mixture, blending well after each addition. Chill dough until easy to handle. Roll dough to 3/8 inch thick on a floured surface. Cut out 2 inch circles or other shapes. Place on an ungreased cookie sheet. Make a "thumbprint" about 1/4 inch deep in each. Fill with jam. Bake at 350 for 10 to 15 minutes or until slightly browned on edges. makes about 3 1/2 dozen.
I had to go and search for this recipe online and finally found a simple recipe.
Of course I had to do a trial run before I decide to make them for work. I don't want to disappoint my co-workers or embarrass myself. My family members are always my guinea pigs, but I never hear them complain.
The Kolaczki's actually did turn out pretty tasty, but I added a little too much jam per each serving and it spilled out a little. I used strawberry and raspberry to fill them.
I hate recipes that want you to roll out the dough because I can never do it. It just never works out for me, so I kind of just made them by hand. I pinched a little of the batter/dough at a time and made circles in my hand, and they turned out good either way.
Now on to the recipe.. Enjoy!
Kołaczki
1 cup butter or margarine, softened
1 package (8 oz.) cream cheese, softened
1/4 teaspoon vanilla extract
2 1/4 cups flour
1/2 teaspoon salt
thick jam or canned fruit filling (apricot or prune)
Mix butter and cream cheese until fluffy. Beat in vanilla. Combine flour and salt. Add in fourths to butter mixture, blending well after each addition. Chill dough until easy to handle. Roll dough to 3/8 inch thick on a floured surface. Cut out 2 inch circles or other shapes. Place on an ungreased cookie sheet. Make a "thumbprint" about 1/4 inch deep in each. Fill with jam. Bake at 350 for 10 to 15 minutes or until slightly browned on edges. makes about 3 1/2 dozen.
Anniversary
My parents 30th Wedding Anniversary is on the 25th of November and it's also My Name Day!
So, I'm planning on baking a Tiramisu Cake that day. I just wish I could find the person who's recipe I'm borrowing to give them credit. Sometimes when I save my recipes, usually from the girls on thenest.com or allrecipes.com I tend to put them into word and print all at once, but then I forget who I got them from.
I'm also cooking Creamy Black Bean Salsa Chicken which appears to be from 101 More things to do with a slow cooker by Stephanie Ashcraft, but I don't remember who's blog I actually found this one.
I will post the recipes and reviews of both in a few days.
So, I'm planning on baking a Tiramisu Cake that day. I just wish I could find the person who's recipe I'm borrowing to give them credit. Sometimes when I save my recipes, usually from the girls on thenest.com or allrecipes.com I tend to put them into word and print all at once, but then I forget who I got them from.
I'm also cooking Creamy Black Bean Salsa Chicken which appears to be from 101 More things to do with a slow cooker by Stephanie Ashcraft, but I don't remember who's blog I actually found this one.
I will post the recipes and reviews of both in a few days.
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