Monthly Archives: May 2018

Peach Cobbler

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PEACH COBBLER (Yield: 6-8 Servings)

Ingredients (Filling):

  • 8 fresh peaches (peeled, pitted, and sliced into chunks)
  • 3 tablespoons white sugar
  • 3 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice

Ingredients (Topping):

  • 1 tablespoon cornstarch
  • 1 1/2 cups all-purpose flour
  • 3 tablespoon white sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
  • 1 tablespoon white sugar
  • 1/2 teaspoon ground cinnamon

Directions:

  1. Preheat the oven to 425 degrees F.
  2. Peel the peaches with a knife or peeler, or drop the peaches one-by-one in boiling water for about a minute. Then, take each one out and put it into a bowl of ice water for about a minute. The skins should slide off pretty easily if the peaches are ripe.
  3. In a large bowl, combine the first list of ingredients (peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch). Toss everything together so the peaches are coated evenly, then put the mixture into a greased two-quart (8×8) baking dish and bake in the oven for ten minutes.
  4. In another large bowl, combine some of the ingredients from the second list– flour, white sugar, brown sugar, baking powder, and salt. Use your fingertips to blend the butter into the mixture, or use a pastry blender until the mixture looks like coarse meal. Then, stir in the water until just combined.
  5. Take the peaches out of the oven and drop spoonfuls of the topping over them. Sprinkle the entire cobbler with the sugar and cinnamon.
  6. Bake the cobbler for about 30 minutes, or until the topping is golden. Enjoy!

~ 12Tomatoes.com ~

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Herb and Garlic Butter

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HERB AND GARLIC BUTTER (Yield: 6 T.)

Ingredients:

6 T. butter, softened
4 t. fresh basil, chopped
4 t. fresh parsley, chopped
1/2 t. dried oregano
2 small clove of garlic, minced

Directions:

  1. Combine the softened butter with the fresh basil, parsley, dried oregano, and garlic together in a bowl. Mix until well combined; set aside.cauliflower. Sprinkle with remaining Cheddar cheese.

~ ForTheLoveOfCooking.net ~

Chicken and Broccoli with Dill Sauce

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Chicken and Broccoli with Dill Sauce (Yield: 4 Servings)

Ingredients:

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 4 cups fresh broccoli florets
  • 1 cup chicken broth
  • 1 tablespoon all-purpose flour
  • 1 tablespoon snipped fresh dill
  • 1 cup 2% milk

Directions:

  1. Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan.
  2. Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm.
  3. In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.

~ TasteOfHome.com ~

Cauliflower Au Gratin

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CAULIFLOWER AU GRATIN (Yield: 6 Servings)

Ingredients:

  • 1 head cauliflower, cut into florets
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 6 ounces shredded Cheddar cheese, divided
  • 1 pinch ground black pepper
  • 1 pinch ground nutmeg, or to taste

Directions:

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking dish.
  3. Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
  4. Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
  5. Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
  6. Bake in the preheated oven until cheese is melted and browned, about 25 minutes.

~ AllRecipes.com ~

Stir-Fried Carrots, Corn & Peppers

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9STIR-FRIED CARROTS, CORN & PEPPERS (Yield: 6 Servings)

Ingredients:

  • 1 tablespoon seasoned rice wine or dry sherry
  • 2 teaspoons reduced sodium-soy sauce
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • 2 teaspoons plus 1 tablespoon peanut oil or canola oil, divided
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon minced fresh jalapeño pepper with seeds, or more to taste
  • 1 cup sliced carrot ( ¼ inch thick)
  • 1 medium red bell pepper, cut into ¼-inch-wide strips
  • 1½ cups fresh corn kernels (from 2-3 medium ears; see Tip)
  • 2 cups shredded romaine lettuce (about 4 medium leaves)

Directions:

  1. Combine rice wine (or sherry), soy sauce and sesame oil in a small bowl. Combine salt and sugar in another small bowl.
  2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 teaspoons peanut (or canola) oil. Add ginger and jalapeno and stir-fry until fragrant, about 10 seconds. Add carrot and stir-fry 1 minute. Swirl in the remaining 1 tablespoon peanut (or canola) oil, bell pepper and corn, sprinkle on the salt mixture and stir-fry until the vegetables are almost crisp-tender, about 2 minutes. Add lettuce, swirl in the rice wine mixture and stir-fry until the lettuce is just limp, about 30 seconds.

~ EatingWell.com ~

Parmesan Prosciutto Brussels Sprouts

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6PARMESAN PROSCIUTTO BRUSSELS SPROUTS (Yield: 4 Servings)

Ingredients:

  • 1 pound of Brussels Sprouts
  • 2 tablespoons Butter
  • 1-2 cloves of minced Garlic
  • 1/4 cup grated Parmesan
  • Salt and Pepper
  • 2 slices of Prosciutto

Directions:

  1. Heat your oven to 300 degrees. Trim the stems off the brussels sprouts and remove any browned outer leaves. Slice the sprouts into halves or quarters, and place them in a medium bowl.
  2. Melt the butter and pour it over the brussels sprouts. Add the garlic, parmesan, and a generous amount of salt and pepper. Stir to combine.
  3. Pour the seasoned brussels sprouts onto a parchment-lined baking sheet and place them in the oven. Let bake for about 40 minutes, until they are just starting to brown.
  4. Chop up the prosciutto, and stir it into the brussels sprouts. Increase the heat to 350 degrees and let the brussels sprouts roast for another 10-15 minutes until browned. Serve immediately.

~ TheKittchen.com ~

Grilled Salmon with Avocado Salsa

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5GRILLED SALMON WITH AVOCADO SALSA (Yield: 4 Servings)

Ingredients:

  • 2 lbs salmon cut into 4 portions
  • 1 tbs light olive oil
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp paprika powder
  • 1 tsp onion powder
  • 1/2 tsp ancho chili powder
  • 1 tsp black pepper

Ingredients for the Avocado Salsa:

  • 1 avocado cubed
  • 1/2 red onion sliced or diced
  • 2 limes juiced
  • 1 tbs fresh cilantro chopped

Directions:

  1. Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix.
  2. Refrigerate for at least 30 minutes.
  3. Pre-heat the grill.
  4. Combine the avocado, onion, cilantro, and lime juice in a bowl and mix well, chill until ready to use.
  5. Grill the salmon to desired doneness.
  6. Top with avocado salsa and enjoy!

~ TheCookieRookie.com ~