Rice Cooker Rice Pilaf

 

Summary: Garlic rice pilaf you can make in a rice cooker!

Ingredients

  • 1 cup long-grain rice
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup dry white wine
  • 2 tbsp butter
  • salt & pepper to taste

Instructions

  1. Place butter, garlic, and rice in your rice cooker and switch to “cook.”
  2. When butter is melted, stir the rice occasionally until butter is fully absorbed and rice turns golden-brown.
  3. Add liquids and cover.
  4. When rice cooker switches off, check that all liquids have been absorbed (our rice cooker requires 2 cycles to fully cook this recipe)
  5. Once all liquid is absorbed, fluff the rice and add the salt and pepper.

Preparation time: 5 minute(s)

Cooking time:

5 :  ★★★★★ 1 review(s)

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Chicken Stir-Fry with Peanut Sauce

 

Ingredients

  • 4 tsp dark sesame oil, divided
  • 1/2 cup coconut milk
  • 4 tbsp soy sauce
  • 4 tbsp creamy peanut butter
  • 2 tbsp Sriracha
  • 4 tsp lime zest
  • 2 tbsp lime juice
  • 1/2 tsp ground cumin
  • 1/2 tsp ground ginger
  • peanut oil as needed
  • 3 lbs boneless, skinless chicken breasts
  • 2 heads broccoli, chopped
  • 1 lg red bell pepper, thinly sliced
  • 1/4 cup unsalted cashews to garnish

Instructions

  1. Make peanut sauce by whisking together 2 tsp sesame oil and next eight ingredients (through ginger). Set aside.
  2. Heat wok over high heat. Add remaining sesame oil and peanut oil as needed to lubricate the pan. Cook chicken breasts for 1 minute on each side, then evacuate from the wok and cut into thin slices (chicken will not yet be cooked through).
  3. Add more peanut oil as necessary and add broccoli and pepper to wok. Stir-fry 4 minutes or until vegetables are lightly browned.
  4. Reduce heat to medium high and add sauce and chicken to the pan. Cook 30 seconds, or until chicken is cooked through. Serve over rice. Garnish with cashews.

Notes

Make sure everything is ready to go in the pan before you start as this dish cooks fast!

Preparation time: 20 minute(s)

Cooking time:

Culinary tradition: Chinese

Calories: 283

Fat: 14.2

Protein: 29

5 :  ★★★★★ 1 review(s)

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Ginger Beer

 

Ginger Beer

Summary: Based on above recipe from from Robert P Davis, Brewmaster at Fort Christian Brew Pub St. Croix, USVI and Partner at Reconstructing History

Ingredients

  • 5 Gallons Water (plus extra for boil off)
  • 8 LBs Turbinado Sugar
  • 5 LBs Fresh Ginger
  • 35-40 Key Limes

Instructions

  1. Grate (in food processor) the ginger (no need to peel)
  2. Bring water to boil – When boiling remove from heat
  3. Stir in sugar until completely dissolved
  4. Return to heat.
  5. Add Ginger
  6. Return to boil and boil for 30 minutes
  7. Turn off heat
  8. Halve citrus squeeze into it and throw in the remnants
  9. Cover
  10. Allow to cool (overnight)
  11. When cooled and to taste, add to keg
  12. Force carbonate
  13. Serve plain or over ice and add rum

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Chocolate Mug Cake

Summary: This is a fantastic recipe. The texture isn’t rubbery like a lot of mug cakes. You could almost believe you were eating a slice of regular cake.

Ingredients

  • 1/4 cup chocolate chips
  • 3 1/2 tbsp milk
  • 2 1/2 tbsp all purpose flour
  • 1/4 tsp baking powder

Instructions

  1. Combine chocolate chips and milk in a bowl or oversized mug. Microwave for 30 seconds, remove from microwave, and immediately start stirring the chocolate with a fork or small whisk until smooth.
  2. Mix in flour and baking powder. Whisk until completely integrated.
  3. Microwave for 1 minute or until toothpick inserted into the center comes out clean.
  4. Serve immediately.

Number of servings (yield): 1

5 :  ★★★★★ 1 review(s)

Red Velvet Cake

Ingredients

  • 1 1/2 cups sugar
  • 2 sticks unsalted butter
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk (room temperature)
  • 2 lg eggs (room temperature)
  • 2 tbsp red food coloring
  • 1 tsp distilled white vinegar
  • 1 tsp vanilla extract
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cocoa powder

Instructions

  1. Preheat oven to 350°. Oil and flour three 9″ x 1 1/2″ round cake pans.
  2. Cream together butter and sugar in a large mixing bowl. Add next five ingredients (through vanilla extract) and mix together until just combined.
  3. In a separate bowl, sift together flour, baking soda, salt, and cocoa powder. Add to mixture in batches, beating until smooth before adding next batch.
  4. Bake for 20 minutes or until center is done.

Notes

The original recipe didn’t call for any butter at all; it was for the frosting. I creamed together the butter and the sugar without checking the recipe. I was worried that it would ruin the cake, but it turned out to be incredibly moist and tender. I think this is the best cake I have ever made.

Preparation time: 30 minute(s)

Cooking time: 30 minute(s)

5 :  ★★★★★ 1 review(s)

Nutella Mug Cake

 

Summary: One serving is huge, probably big enough for two.

Ingredients

  • 4 tbsp sugar
  • 3 tbsp cocoa powder
  • 4 tbsp self rising flour
  • 3 tbsp milk
  • 3 tbsp vegetable oil
  • 1 egg
  • NUTELLA!!! (use your own judgement)

Instructions

  1. Whisk all ingredients together.
  2. Pour batter into a mug.
  3. Microwave 1 1/2-3 minutes.

Preparation time: 3 minute(s)

Cooking time: 2 minute(s)

Number of servings (yield): 1

5 :  ★★★★★ 1 review(s)

Bacon and Leek Risotto

Summary: This is the best risotto I’ve ever made!

Ingredients

  • 5 cups chicken stock
  • 2 cups water
  • 4 slices bacon, chopped
  • 1 tbsp olive oil
  • 4 lg leeks, thinly sliced
  • 1/2 cup shallots, finely chopped
  • 1 1/2 tbsp fresh thyme
  • 2 cloves garlic, minced
  • 2 cups Arborio rice
  • 2 tbsp lemon juice
  • 1 1/2 tbsp butter
  • 1/2 tsp white truffle oil
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1/2 cup Parmigiano-Reggiano, grated

Instructions

  1. Combine chicken stock and water and bring to a simmer. Do not boil. Keep warm over low heat.
  2. Cook bacon in a large nonstick skillet until crispy, extracting as much fat as possible. When done, remove from pan and crumble.
  3. Add oil to bacon grease and sauté leeks, shallots, garlic, and thyme. Sweat vegetables for four minutes, then stir in rice.
  4. When rice is completely coated with oil, add 1/2 cup stock mixture. Stir constantly until liquid is completely absorbed. Repeat with remaining stock, 1/4 cup at a time, stirring until liquid is absorbed each time before adding more. Reserve 1/3 cup and set aside.
  5. When all but reserved stock has been added, stir in lemon juice, butter, pepper, salt, truffle oil, and cheese. Remove pan from heat and add reserved stock. Sprinkle each serving with bacon bits and serve immediately.

Bacon Pierogi Bake

Ingredients

  • 4 slices thick-cut bacon, chopped
  • 4 cloves garlic, minced
  • 2/3 cup (6 oz) 1/3-less-fat cream cheese
  • 1 cup chicken broth
  • 2 (16 oz) packages frozen potato and onion pierogies
  • 1 cup sharp cheddar, shredded
  • 1/2 cup scallions, thinly sliced
  • 1/2 cup plum tomato, seeded and chopped
  • 1 tsp black pepper

Instructions

  1. Preheat oven to 400°.
  2. Cook bacon over medium heat until crisp; remove from pan and set aside.
  3. Add garlic to bacon drippings. Cook 30 seconds, stirring constantly. Add cream cheese and cook until it begins to melt. Gradually add chicken broth, whisking until smooth.
  4. Spray an 11″x7″ glass baking dish with cooking spray. Arrange pierogies in the dish and top evenly with cream cheese mixture. Top evenly with cheddar cheese.
  5. Bake for 20 minutes or until bubbly and heated through. Remove from oven, sprinkle with bacon, scallions, tomatoes, and pepper.

Number of servings (yield): 8

Calories: 303

Fat: 12.8

Protein: 12.1

4 :  ★★★★☆ 1 review(s)

When I made this the first time, I misunderstood the instructions, and added the scallions, tomatoes, and pepper to the cream cheese mixture. The result was incredibly tasty (easily 5 stars), and I think I like it better because I don’t care for uncooked tomatoes or onions, but your taste may differ.

4-Step Chicken Marengo

Ingredients

  • 3 lg chicken cutlets, sliced into paillards
  • salt
  • pepper
  • 1/2 cup flour
  • 3 tbsp olive oil
  • 1 lg sweet onion, thinly sliced (preferably Vidalia)
  • 1/2 lb sliced mushrooms
  • 1 yellow bell pepper, thinly sliced
  • 2 tbsp tomato paste
  • 1/2 cup white wine
  • 1/2 cup beef broth
  • 14 oz diced tomatoes
  • 1/2 tbsp butter

Instructions

  1. Season chicken with salt and pepper to taste, and lightly dredge in flour.
  2. Heat oil over med-high heat and cook chicken about 3 minutes on each side, then set aside.
  3. Add more oil if necessary. Add onions, mushrooms, and bell pepper, sautéing until softened, but not limp. Season with salt and pepper as needed, stir in tomato paste, and cook to remove the raw flavor.
  4. Deglaze the pan with wine and broth and cook 2-3 minutes to allow liquids to reduce. Lower heat to a simmer and return chicken to pan until chicken is warm and cooked through. Remove from heat, stir in butter, and serve.

Notes

Slice the chicken while still partially frozen parallel to the counter top to make paillards.

Variations

According to Wikipedia, this recipe was originally garnished with a fried egg and crayfish, but these are usually omitted nowadays.

Other variations: Many versions also call for a half cup of Kalamata olives. I left these out because I don’t like olives.Some versions of this recipe are made with dry red wine instead of white, or chicken broth instead of beef, or a full cup of wine and no broth. Also, the bell peppers seem to be unique to this version. They were delicious, but you should use your own judgement.

Number of servings (yield): 4

5 :  ★★★★★ 1 review(s)

Pizza Dough

Ingredients

  • 1 package Yeast
  • 1.5 teaspoon Sugar
  • 1 cup Water
  • 2 tablespoons Oil
  • 1 teaspoon Salt
  • 2.5 cups Flour

Instructions

  1. Mix together yeast, sugar, water, oil, and salt.
  2. Kneed in flour.
  3. Kneed for 10 minutes.
  4. Let rise for 15-20 minutes.
  5. Roll out.
  6. Top as desired.
  7. Bake at 425 for 20-25 minutes.

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Chicken Cacciatore Bake

Summary: I’ve never seen a recipe for Cacciatore that calls for it to be baked, but this one yields delicious results.

Ingredients

  • 8 boneless, skinless chicken thighs
  • salt and pepper to taste
  • olive oil
  • 1 1/2 cups red bell pepper, chopped
  • 3/4 cup green bell pepper, chopped
  • 1 cup onion, chopped
  • 1/2 cup celery, chopped
  • 2 tsp fresh rosemary, finely chopped
  • 4 cloves garlic, minced
  • 1/8 tsp salt
  • 8 oz sliced mushrooms
  • 1 1/3 cups marinara sauce
  • 1 oz parmesan cheese

Instructions

  1. Preheat oven to 350°.
  2. Sprinkle chicken with salt and pepper on both sides. Heat oil in a large nonstick skillet over med-high heat. In two batches, brown chicken on both sides, then evacuate from pan.
  3. Add oil to pan if needed, then add bell peppers onion, celery, rosemary, garlic, and 1/8 tsp salt; sauté 3 minutes, stirring frequently. Add mushrooms and cook for 6 minutes before adding marinara sauce. Mix thoroughly.
  4. Spread vegetable mixture evenly in a 13″x9″ baking dish. Arrange chicken on top and bake for 30 minutes, or until chicken reaches an internal temperature of 160°. Sprinkle with cheese and allow cheese to melt.

Notes

Traditionally this is served over pasta. However when I made it, I didn’t have any, so I made some mashed potatoes. It was fantastic! The potatoes are a perfect vehicle for the soft vegetables and the sauce.

Calories: 352

Fat: 15.5g

Protein: 32.9g

5 :  ★★★★★ 1 review(s)

Onion Noodle Soup

Summary: This soup can easily be made vegan with just a few substitutions.

Ingredients

  • 2 tbsp butter
  • 2 1/2 lbs sweet onions, sliced into thin half moons
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 tsp dried rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cloves garlic, minced
  • 1/2 cup tomato juice
  • 1/2 cup dry red wine
  • 5 cups beef or chicken broth
  • 15 oz fire roasted tomatoes
  • 2 tbsp tamari
  • 1/4 tsp red pepper flakes
  • 4 oz angel hair pasta, broken into 2″ pieces

Instructions

  1. Melt butter in a large pot over medium heat. Add onions and next five ingredients, through pepper. Cook, stirring occasionally, for 40 minutes, or until onions are golden. Add garlic and cook 5 minutes more.
  2. Add tomato juice and next five ingredients, through pepper flakes. Bring to a boil, then reduce heat to low. Simmer uncovered for 10 minutes.
  3. Add the pasta and cook 4 minutes, or until done.

Chicken Marsala

 

Summary: This is a surprisingly easy and delicious dish. It’s supposed to serve four, but we couldn’t restrain ourselves, and we ate it all.

Ingredients

  • 1 oz dried porcini mushrooms
  • 2 1/2 cups chicken stock
  • 1/2 cup flour
  • 2 tsp oregano
  • 1/2 tsp pepper
  • 4 boneless, skinless chicken breasts
  • salt
  • 1 shallot, finely chopped
  • 1/4 tsp minced garlic
  • olive oil
  • 1 1/2 cups sweet marsala
  • 1 1/2-2 tbsp butter, cut into thin slices

Instructions

  1. Combine mushrooms and stock in a saucepot. Bring stock to a boil and remove from heat. Allow mushrooms to steep unilll liquid is warm, but no longer hot (about 20-30 min.).
  2. Combine flour oregano, and pepper on a plate. Pound chicken breasts to 1/4 inch thick. Salt both sides, and dredge lightly in flour.
  3. Strain mushrooms, reserving broth, and coarsely chop. Measure stock and, if necessary, add extra broth to make 2 cups.
  4. Heat olive oil in a large skillet over med high heat. Add chicken to pan, and fry both sides until just golden brown. Remove from pan and keep warm.
  5. Add shallot, mushrooms, and garlic. Cook until shallots are translucent, then deglaze with stock and marsala. Bring liquids to a boil, then lower heat and simmer until reduced by half.
  6. Finish the sauce with butter, stirring it to melt it evenly. Return chicken to pan, coating both sides with sauce. If chicken is not fully cooked, continue cooking until done all the way through, basting frequently with sauce to prevent it drying.

Number of servings (yield): 4

5 :  ★★★★★ 1 review(s)

Peanut Butter Pie

Ingredients

  • 1 cup powdered sugar
  • 1/2 cup milk
  • 8 ounces cream cheese
  • 1/2 cup creamy peanut butter
  • 16 ounces Cool Whip
  • 1 pre-made graham cracker or oreo pie crust
  • chocolate hardshell topping

Instructions

  1. Dissolve powdered sugar in milk.
  2. Add softened cream cheese and peanut butter.
  3. Beat until smooth.
  4. Fold in the Cool Whip.
  5. Pour into the pie crust.
  6. Freeze.
  7. Prior to serving, cover with chocolate hardshell.

Preparation time: 25 minute(s)

Number of servings (yield): 8

5 :  ★★★★★ 1 review(s)

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Baked Macaroni and Cheese

Summary: 7 Weight Watchers Points per serving

Ingredients

  • 12 oz uncooked pasta
  • 1/2 cup fat-free sour cream
  • 12 oz fat-free evaporated milk
  • 8 oz low- fat cheese, shredded
  • 1 tbsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp nutmeg
  • 2 tbsp dried bread crumbs
  • 2 tbsp grated Parmesan cheese

Instructions

  1. Preheat oven to 350º.
  2. Cook pasta according to package directions. Drain and transfer to a large bowl. While pasta is still hot, stir in sour cream.
  3. Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges.
  4. Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes. Remove from heat and stir in mustard, salt, pepper and nutmeg.
  5. Add cheese mixture to pasta and mix well. Transfer to a 3-quart casserole dish.
  6. Combine bread crumbs and Parmesan cheese and sprinkle over pasta. Bake until top is golden, about 30 minutes.

Diet tags: Reduced fat

Number of servings (yield): 8

Culinary tradition: USA (Traditional)

5 :  ★★★★★ 1 review(s)

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Slow Cooker Provençal Beef Daube

Summary: A really delicious beef stew that’s light enough for summer

Ingredients

  • 2 lbs boneless chuck roast, cut into chunks
  • 1 tbsp olive oil
  • 6 cloves garlic, minced
  • boiling water
  • 1/2 oz dried porcini mushrooms
  • 2 lg carrots, peeled and sliced thin
  • 1 stalk celery, sliced thin
  • 1 lg onion, chopped
  • salt and pepper to taste
  • cooking spray
  • 1/2 cup red wine
  • 1/4 cup beef stock, such as College Inn
  • 1/3 cup pitted Niçoise olives (see note)
  • 15 oz can diced tomatoes, drained
  • 1 tsp whole black peppercorns
  • 3 sprigs Italian parsley
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 (1 inch) strip orange zest
  • 1 tbsp water
  • 1 tsp cornstarch

Instructions

  1. Combine first three ingredients in a zip top bag. Seal and marinate at room temperature for 30 minutes.
  2. Combine dried mushrooms with enough boiling water to cover them (at least 1/2 a cup). Cover and let sit 30 minutes. Drain, reserving soaking liquid, and chop mushrooms.
  3. Heat a large skillet over medium high heat. Coat pan with cooking spray and add beef and garlic mixture and a pinch of salt and black pepper. Cook five minutes, or until beef is seared on all sides. Remove beef to slow cooker.
  4. Spray pan with cooking spray again. Add onions, carrots, and celery. Sprinkle with salt and cook until onions are translucent and carrots and celery are fragrant. Add to slow cooker.
  5. Deglaze pan with wine, beef stock, and 1/4 cup of the reserved mushroom soaking liquid, scraping the pan to loosen the browned bits. Once the wine mixture has come to a boil, pour into the slow cooker.
  6. Add the next six ingredients to the slow cooker (through tomatoes). Stir everything up to combine.
  7. Place peppercorns, parsley, thyme, bay leaf, and orange rind on a double layer of cheese cloth. Gather edges together and secure with twine. Add to the slow cooker, making sure that the bundle is submerged in the liquid (see note)
  8. Cover and cook on low for 5-6 hours, or until beef and vegetables are fully cooked.
  9. Combine cornstarch with one tablespoon water or any left over mushroom liquid. Mix it up into a slurry and pour into slow cooker. Stir it in to combine. Cook 20 minutes more, or until liquid is slightly thickened.

Notes

The pot liquor from this recipe is fairly thin, and the flavors are bright and fresh, making it delicious even in the hottest of months. Neal doesn’t eat bacon, so we almost never cook with it, but this recipe has a distinct bacon-y flavor.

Variations

I detest olives so I left them out, but they are very flavorful, so if you like them, by all means keep them in. I generally don’t bother binding herbs and such up; things like fresh thyme generally cook off the stem, which is then easily picked out. However, you should at least bind up the whole peppercorns, or you’ll spend so much time trying to avoid them, you won’t fully enjoy the stew.

Preparation time: 30 minute(s)

Cooking time:

Number of servings (yield): 8

Culinary tradition: French

Calories: 360

Fat: 22.5

Protein: 30.2

5 :  ★★★★★ 1 review(s)

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Adam’s Grandma’s Steak Marinade

Makes marinade for two steaks

Ingredients

  • ½ cup soy sauce
  • ¼ cup water
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 2 tbsp sugar
  • 1 tsp garlic salt

Instructions

  1. Mix together and set steaks to marinade

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Shepherd’s Pie

Ingredients

  • 1 3/4 lbs potatoes peeled & cut into 1″ pieces
  • 2/3 cup fat free milk
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 lb ground beef (5% fat or less)
  • 1 onion chopped
  • 4 cloves garlic
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • 1 teaspoon rosemary
  • 1/2 cup dry red wine
  • 2 tablespoons tomato paste
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 10 oz frozen peas
  • 10 oz frozen carrots
  • 1 cup reduced sodium beef broth

Instructions

  1. Preheat oven to 350F.
  2. Spray a 2 quart baking dish with nonstick spray.
  3. To make the topping, place the potatoes in a large pot with enough cold water to cover. Bring to a boil and cook until fork tender (10-12 mins).
  4. Drain the water. Mash the potatoes. Add the milk, butter. 1/2 tsp salt, 1/8 tsp pepper. Set aside.
  5. To make the filling, heat a large nonstick skillet over medium high heat. Add the beef, breaking it apart, and cook until browned. Transfer to a bowl.
  6. Add the onion, garlic, oregano, thyme, sage, and rosemary to the skillet. Cook, stirring, until the onion is lightly browned. Add the wine, tomato paste, mustard, and Worcestershire sauce, stirring occasionally until slightly thickened.
  7. Add the peas & carrots. Cook, stirring occasionally until the vegetables thaw. Stir in the beef, remaining salt and pepper. Transfer the filling to the baking dish. Spread potato topping over the filling. Bake until filling is bubbly around the edges – about 20 minutes.
  8. Turn oven to broil. Broil 5 inches from the heat until the topping is lightly browned. Let stand 5 minutes before serving.

Notes

5 Weight Watchers points per serving

Beef & Fruit Pie

Based on a recipe from Guenievre

Ingredients

  • 1 medium onion finely chopped
  • 2 pounds ground beef
  • 1 1/2 teaspoon Bonnefons Good spice mixture
  • 1 medium apple finely chopped
  • 1/2 cup raisins, chopped
  • 1/2 cup beef stock
  • 1/4 cup sherry or port
  • 3 Egg yolks
  • Cooking spray
  • 3 store bought prepared pie crusts

Instructions

  1. Preheat oven to 350
  2. Carmelize the onion then remove from the pan and set aside.
  3. Brown ground beef adding spice mixture as it cooks.
  4. Add apple and onion to beef and cook for another minute.
  5. Add the raisins, stock, sherry and egg yolks and cook until just begging to boil..
  6. Remove beef mix from heat and let cool.
  7. Coat a pie dish or a spring form pan with cooking spray.
  8. Line the pie dish / spring form pan with pie crust.
  9. Fill the pie dish with the meat mixture.
  10. Cover the pie pan with the remaining pie crust, crimp edges with a fork, and cut a couple of small vent slots.
  11. Bake for 15 to 20 minutes until golden brown and delicious.
  12. Cool before serving.

Cooking time (duration): 45

Number of servings (yield): 12

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Chicken Enchiladas with Salsa Verde

Ingredients

  • 4 chicken breasts
  • Non-stick cooking spray
  • 1 1/2 cups salsa verde
  • 12 six inch tortillas
  • 3/4cup part-skim ricotta cheese
  • 3/4cup shredded reduced fat Monterry Jack cheese
  • 1/2cup chopped fresh cilantro

Instructions

  1. Boil the chick for ~15 minutes then cool and shred.
  2. Spray a 9×13″ baking dish with non-stick spray.
  3. Put the salsa in a shallow plate.
  4. Dip both sides of a tortilla in the salsa.
  5. Top the tortilla with ~1/4cup of the chicken, ~1 tablespoon of the ricotta, and ~1/2 tablespoon of the Monterrey Jack cheese.
  6. Fold in the ends and roll the tortillathen place it seem side down in the baking dish.
  7. Repeat for remaining tortillas and chicken.
  8. Pour remaining salsa and Monterrey Jack cheese over the enchiladas.
  9. cover with plastic wrap and vent one corner.
  10. Microwave on high for five minutes until the cheese is melted and the enchiladas are heated through.
  11. Sprinkle with the cilantro.
  • WW Points: 7

Notes

  • We use a rotisserie chicken from the supermarket and shred the meat off of it.
  • We use a generic Mexican mix of part skim pre-shredded cheese.
  • We don’t add the cilantro.

Cooking time (duration): 20

Number of servings (yield): 6

Culinary tradition: Mexican

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Beefy Nacho Cassarôle

Beefy Nacho Cassarôle
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Beefy Nacho Cassarôle
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Ingredients
Servings:
Instructions
  1. Preheat oven to 350°.
  2. In a large skillet, brown the beef over medium-high heat, breaking it up with a spoon.
  3. When beef is cooked through, add salsa, sour cream, corn, and chili powder. Mix thoroughly.
  4. In a 2 quart cassarôle dish, layer beef mixture, then tortilla chips, then cheese. Repeat until all ingredients are gone. End with cheese.
  5. Bake for 20 minutes. Serve hot.
Recipe Notes

[recipe]

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Irish Brown Bread

Irish Brown Bread
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This is a combination of the notes Catherine had from her grnadmother and the King Arthur Flower recipe Some time I would like to try it with King Arthur's Irish Wholemeal Flour.
Servings Prep Time
1 loaf 10-15 minutes
Cook Time
40-50 minutes
Servings Prep Time
1 loaf 10-15 minutes
Cook Time
40-50 minutes
Irish Brown Bread
Print Recipe
This is a combination of the notes Catherine had from her grnadmother and the King Arthur Flower recipe Some time I would like to try it with King Arthur's Irish Wholemeal Flour.
Servings Prep Time
1 loaf 10-15 minutes
Cook Time
40-50 minutes
Servings Prep Time
1 loaf 10-15 minutes
Cook Time
40-50 minutes
Ingredients
Servings: loaf
Instructions
  1. Preheat oven to 400.
  2. Mix the dry ingredients together (flour, salt, baking soda, baking powder, & sugar).
  3. Add the butter milk and wet ingredients.
  4. Stir together until blended - some lumps will remain.
  5. Kneed until it holds together - about 10 times.
  6. Form it into a ball and place it onto a lightly greased baking sheet.
  7. Cut a deep cross into the top.
  8. Bake for 20-25 minutes then turn off the oven and let it remain in the oven another 20-25 minutes.
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Jun 20

Chicken Alfredo Pasta Bake

Ingredients

  • 16 oz ziti, penne, or rigatoni
  • 2 cups Alfredo sauce
  • 8 oz sour cream
  • 1 rotisserie chicken, removed from the bone
  • 15 oz ricotta cheese
  • 1 tsp garlic, minced
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp sage
  • 2 eggs, lightly beaten
  • 1/4 cup Parmesan cheese, grated
  • 1 tbsp parsley, chopped
  • Salt and pepper to taste
  • 2 cups mozzarella cheese, shredded

Instructions

  1. Preheat oven to 350°.
  2. Cook pasta according to package directions. Drain and mix pasta with Alfredo sauce, sour cream, and chicken.
  3. Combine ricotta, garlic, thyme, oregano, sage, eggs, Parmesan, and parsley. Season with salt and pepper.
  4. Add ricotta mixture to pasta. Stir to combine. Top with a thick layer of mozzarella.
  5. Bake in a 9″ x 13″ cassarôle dish for 30 minutes.
  6. Broil for 2-3 minutes or until cheese starts to brown.

Number of servings (yield): 8

4 :  ★★★★☆ 1 review(s)

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Jun 20

Tortellini with Mushrooms and White Wine Cream Sauce

Ingredients

  • 8 tbsp butter
  • 12 oz sliced cremini mushrooms, more if you like
  • 3/4 cup dry white wine
  • 2 cloves minced garlic
  • Juice of 1/2 a lemon
  • 1 tsp thyme
  • salt and pepper to taste
  • 1 cup cream
  • 2 (9 oz) packages of fresh tortellini
  • Grated Parmesan to garnish

Instructions

  1. Melt butter over med-high heat in a large skillet. Add mushrooms and sauté until they release their juices.
  2. Add garlic and wine. Cook until alcohol scent disappears. Add lemon juice, thyme, salt, and pepper.
  3. Whisk in cream until thoroughly mixed in.
  4. While sauce cooks, prepare tortellini according to package directions. Once tortellini is drained, toss with the sauce. Garnish with Parmesan cheese.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

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Apr 19

Chocolate Chip Cookies

 

Summary: Simply the best chocolate chip cookies you will ever eat. You can’t taste the cream cheese at all. They’re simply dense and rich and nicely chewy.

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/4 cup cream cheese (do not use whipped or fat-free)
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 1/4 cups all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups semi-sweet chocolate chunks
  • 1/4 cup mini chocolate chips

Instructions

  1. Cream together the butter, cream cheese, sugars, egg, and vanilla on medium-high speed.
  2. Stop and scrape down the bowl, then add flour, cornstarch, baking soda, and salt. Mix until just combined.
  3. Add chocolate chunks and chips. Beat until incorporated.
  4. Form into 2″ balls and flatten slightly into disks. Put disks on a plate and chill in the refrigerator for at least 2 hours and up to 5 days. THIS IS AN ESSENTIAL STEP! DO NOT SKIP IT!
  5. Preheat oven to 350°. Place disks on cookie sheets lined with parchment paper. You can place them fairly close together as they don’t spread very much if they’re properly chilled.
  6. Bake 8-9 minutes until edges have set and tops are beginning to set. Even if they look undercooked and glossy in the center, do not bake longer than 10 minutes. They will firm up as they cool.
  7. Allow cookies to cool at least 5 minutes before removing from the cookie sheets. Then remove to a cooling rack to finish cooling. Makes roughly 2 dozen.

5 :  ★★★★★ 1 review(s)

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Mar 18

Rice Cooker Rice Pilaf

 

Summary: Garlic rice pilaf you can make in a rice cooker!

Ingredients

  • 1 cup long-grain rice
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup dry white wine
  • 2 tbsp butter
  • salt & pepper to taste

Instructions

  1. Place butter, garlic, and rice in your rice cooker and switch to “cook.”
  2. When butter is melted, stir the rice occasionally until butter is fully absorbed and rice turns golden-brown.
  3. Add liquids and cover.
  4. When rice cooker switches off, check that all liquids have been absorbed (our rice cooker requires 2 cycles to fully cook this recipe)
  5. Once all liquid is absorbed, fluff the rice and add the salt and pepper.

Preparation time: 5 minute(s)

Cooking time:

5 :  ★★★★★ 1 review(s)

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Nov 26

Chicken Stir-Fry with Peanut Sauce

 

Ingredients

  • 4 tsp dark sesame oil, divided
  • 1/2 cup coconut milk
  • 4 tbsp soy sauce
  • 4 tbsp creamy peanut butter
  • 2 tbsp Sriracha
  • 4 tsp lime zest
  • 2 tbsp lime juice
  • 1/2 tsp ground cumin
  • 1/2 tsp ground ginger
  • peanut oil as needed
  • 3 lbs boneless, skinless chicken breasts
  • 2 heads broccoli, chopped
  • 1 lg red bell pepper, thinly sliced
  • 1/4 cup unsalted cashews to garnish

Instructions

  1. Make peanut sauce by whisking together 2 tsp sesame oil and next eight ingredients (through ginger). Set aside.
  2. Heat wok over high heat. Add remaining sesame oil and peanut oil as needed to lubricate the pan. Cook chicken breasts for 1 minute on each side, then evacuate from the wok and cut into thin slices (chicken will not yet be cooked through).
  3. Add more peanut oil as necessary and add broccoli and pepper to wok. Stir-fry 4 minutes or until vegetables are lightly browned.
  4. Reduce heat to medium high and add sauce and chicken to the pan. Cook 30 seconds, or until chicken is cooked through. Serve over rice. Garnish with cashews.

Notes

Make sure everything is ready to go in the pan before you start as this dish cooks fast!

Preparation time: 20 minute(s)

Cooking time:

Culinary tradition: Chinese

Calories: 283

Fat: 14.2

Protein: 29

5 :  ★★★★★ 1 review(s)

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Oct 16

Molasses Cookies

 

Summary: makes approximately 2 dozen cookies

Ingredients

  • 1 cup packed light brown sugar
  • 3/4 cup of shortening
  • 1/4 cup molasses
  • 1 egg
  • 2 1/4 cups all purpose flour
  • 2 tsp baking soda
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3 tbsp white sugar

Instructions

  1. Preheat oven to 325°.
  2. Beat together brown sugar, shortening, molasses, and egg.
  3. In a separate bowl, combine flour, baking soda, ginger, cinnamon, cloves, and salt. Stir flour mixture into wet ingredients.
  4. Shape dough into balls the size of smallish walnuts. Dip tops in white sugar. Place on an ungreased cookie sheet, sugared sides up, about 2″ apart.
  5. Bake 13-16 minutes, or until just set and cookies appear dry. Immediately remove from cookie sheet to cooling rack.

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Oct 15

Savory Glazed Carrots

 

Ingredients

  • 1/2 cup chicken broth
  • 1/2 cup water
  • 2 tbsp unsalted butter
  • 2 tbsp light brown sugar
  • 1 tsp cumin
  • 1 tsp salt
  • 1 1/2 lbs carrots (about 6 large), cut into coins 3/8″-1/2″ thick
  • 2 tsp lemon juice
  • 4 tsp minced fresh parsley
  • salt and pepper

Instructions

  1. Combine first 6 ingredients (through salt) over med high heat until liquid begins to boil, stirring until sugar is dissolved.
  2. Add carrots, reduce heat, and simmer covered until carrots are tender (about 4-5 minutes).
  3. Uncover, raise heat, and allow liquid to continue cooking until reduced to a glaze.
  4. Stir in lemon juice and parsley and season with salt and pepper to taste. Serve immediately.

Preparation time: 15 minute(s)

Cooking time: 12 minute(s)

4 :  ★★★★☆ 1 review(s)

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Oct 15

Roast Chicken with Dark Flavors

 

Ingredients

  • 1 whole chicken cut into 8 pieces (or any 8 pieces of chicken), skin on, bone in
  • 4 tbsp soy sauce
  • 2 tbsp light brown sugar
  • 4 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 1 small onion, diced
  • 4 cloves of garlic, minced
  • salt and pepper

Instructions

  1. Preheat oven to 425°.
  2. In a large baking dish, combine all ingredients except chicken.
  3. Place chicken pieces skin side up and roast for 30 minutes until it begins to brown. Remove and baste with sauce. Flip pieces and bake an additional 10 minutes or until chicken is cooked.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6

Calories: 328

Fat: 12

Protein: 50

4 :  ★★★★☆ 1 review(s)

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