So this recipe is adapted from one I found in A Taste of Home magazine. I was somewhat disappointed with the consistency and spice so I modified to my tastes. What's below is the recipe with my modifications.
1 medium pie pumpkin (about 5 pounds)
3 tbsp brown sugar
ground cinnamon
allspice
pumpkin pie spice
1 c white chocolate chips, melted to smooth and creamy
2 tbsp milk
1 package plus 3 ounces cream cheese, softened
2/3 c confectioners sugar
1 small can Libby's solid pack pumpkin
1/2 tsp gratedorange peel
1 cup heavy whipping cream, whipped to thick whipped cream consistency
Preheat oven to 400. Scoop out pumpkin and seeds. Combine brown sugar and cinnamon, allspice and pumpkin pie spice (to taste). Sprinkle inside the pumpkin and bake 25-30 minutes. Remove to a rack and let cool.
Melt white chocolate chips. Stir until smooth. Blend cream cheese, sugar, and orange peel. Add in melted white chocolate. Blend in pumpkin. Add cinnamon, allspice and pumpkin pie spice to taste. Fold in whipping cream. Refrigerate both pumpkin and mousse (separately) overnight. Once mousse is set and pumpkin is thoroughly cooled, spoon mousse into pumpkin.
Serve with ginger snaps and ENJOY!
Sunday, October 11, 2009
Tuesday, September 15, 2009
Goat Cheese Stuffed Dill Chicken
2 tbsp butter
4 cloves garlic
2 bell peppers (sliced, reserve the top and bottom chunks to dice up)
8 oz goat cheese
2 tbsp fresh dill
4 chicken breasts, split
Salt & pepper
Preheat oven to 375.
Melt the butter, sautee garlic, add in diced peppers. Reserve butter and transfer garlic and peppers to a bowl. Let cool for about 5 minutes. Add dill and mash together with goat cheese.
Open chicken breasts and stuff with goat cheese mixture. Place in baking dish and bake for about 35 minutes.
Sautee the pepper slices in remaining butter. Set aside for garnish.
If you’re feeling saucy you can make a “gravy” to drizzle over top… use the leftover butter (add more if it looks like there’s next to none left in the pan. 1-2tbsp should do it). Once butter is melted, sprinkle 4 tbsp into the butter (over low heat) gradually mixing flour and butter until the moisture is soaked up. Add ¼ cup milk, stirring to blend thoroughly. Add fresh dill if you wish!
Then I throw the pepper slices on a plate, bed the chicken breast on it, and scoop a spoonful or two of the sauce over top. YUM!
4 cloves garlic
2 bell peppers (sliced, reserve the top and bottom chunks to dice up)
8 oz goat cheese
2 tbsp fresh dill
4 chicken breasts, split
Salt & pepper
Preheat oven to 375.
Melt the butter, sautee garlic, add in diced peppers. Reserve butter and transfer garlic and peppers to a bowl. Let cool for about 5 minutes. Add dill and mash together with goat cheese.
Open chicken breasts and stuff with goat cheese mixture. Place in baking dish and bake for about 35 minutes.
Sautee the pepper slices in remaining butter. Set aside for garnish.
If you’re feeling saucy you can make a “gravy” to drizzle over top… use the leftover butter (add more if it looks like there’s next to none left in the pan. 1-2tbsp should do it). Once butter is melted, sprinkle 4 tbsp into the butter (over low heat) gradually mixing flour and butter until the moisture is soaked up. Add ¼ cup milk, stirring to blend thoroughly. Add fresh dill if you wish!
Then I throw the pepper slices on a plate, bed the chicken breast on it, and scoop a spoonful or two of the sauce over top. YUM!
Monday, September 14, 2009
Simmered Chicken and Veggies
1 can chicken broth
1 small can tomato paste
1/2 bag spinach
4 cloves garlic, chopped
1 zuchinni, halved and sliced
1/2 red bell pepper, cut into chunks
1/2 tomato, cut into chunks
2-4 chicken breasts (depending on how many people you are feeding!), butterflied
cavender's greek seasoning
italian seasoning
2 tbsp olive oil
1/2 cup cooking sherry
1/4 c flour
Provolone cheese
Heat oil in large skillet. Add garlic. Sprinkle cavender's over chicken breasts. Once garlic is golden, add chicken to the pan. Cook chicken till outside turns white. Add italian seasoning. Add zuchini and red bell pepper. When zuchini is about half cooked, add broth and sherry. Lightly sprinkle in flour while stirring. Add tomato and spinach, cover and simmer on low to thicken the sauce. Continue cooking for about 15 minutes.
Spoon chicken and vegetables onto a plate. Put a slice of provolone on each breast, and add a spoonful of sauce over the cheese to melt. Enjoy!
1 small can tomato paste
1/2 bag spinach
4 cloves garlic, chopped
1 zuchinni, halved and sliced
1/2 red bell pepper, cut into chunks
1/2 tomato, cut into chunks
2-4 chicken breasts (depending on how many people you are feeding!), butterflied
cavender's greek seasoning
italian seasoning
2 tbsp olive oil
1/2 cup cooking sherry
1/4 c flour
Provolone cheese
Heat oil in large skillet. Add garlic. Sprinkle cavender's over chicken breasts. Once garlic is golden, add chicken to the pan. Cook chicken till outside turns white. Add italian seasoning. Add zuchini and red bell pepper. When zuchini is about half cooked, add broth and sherry. Lightly sprinkle in flour while stirring. Add tomato and spinach, cover and simmer on low to thicken the sauce. Continue cooking for about 15 minutes.
Spoon chicken and vegetables onto a plate. Put a slice of provolone on each breast, and add a spoonful of sauce over the cheese to melt. Enjoy!
Friday, May 8, 2009
Champagne Sorbet
Served for Jennifer Butsch-now-Petit's Q&D Bridal Shower, it's excellent with chocolate truffles or a yummy chocolate cake...
1 bottle of semi-good champagne (don't buy the really cheap stuff, but you don't need top of the line, either)
juice from 3 lemons
1 cup + 2 tbs sugar
ice cream maker
Combine all ingredients in the chilled bowl of the ice cream maker. Turn it on. This recipe takes about 30-40 minutes of churning, somewhat longer than most because the alcohol makes it freeze slower than is normal. As it is freezing, taste and add sugar or lemon, as your taste buds prefer. If you are having trouble getting the sorbet to freeze, put the ice cream bowl into the freezer.
This is best made about an hour in advance of when you want to serve.
Pour into bourbon glasses or small parfait glasses to serve. Garnish with a mint leaf or slice of lemon.
1 bottle of semi-good champagne (don't buy the really cheap stuff, but you don't need top of the line, either)
juice from 3 lemons
1 cup + 2 tbs sugar
ice cream maker
Combine all ingredients in the chilled bowl of the ice cream maker. Turn it on. This recipe takes about 30-40 minutes of churning, somewhat longer than most because the alcohol makes it freeze slower than is normal. As it is freezing, taste and add sugar or lemon, as your taste buds prefer. If you are having trouble getting the sorbet to freeze, put the ice cream bowl into the freezer.
This is best made about an hour in advance of when you want to serve.
Pour into bourbon glasses or small parfait glasses to serve. Garnish with a mint leaf or slice of lemon.
Red Pepper Mousse
Long-awaited, finally found, ever so yummy Red Pepper Mousse. It's great for an intimate evening at home or for a fun little dinner party!
Preheat oven to 325
jar of roasted red peppers (or you can roast your own--3 will work best)
4 oz creme fraiche or mascarpone
4 whole eggs + 1 egg yolk
3 or 4 slices smoked salmon
salt/pepper to taste
6 ramekins
parchment paper
Combine red peppers and creme fraiche in blender til smooth. Salt & pepper to taste. Add eggs. Blend until thick and smooth.
Grease one side of parchment paper. Grease ramekins (use butter/margerine/shortening) and fill 3/4 full with mixture. Fill baking dish with hot water 1 inch deep. Place filled ramekins into dish, then cover the ramekins with parchment, greased side down.
Bake 20 minutes. Let stand 5 minutes before removing parchment.
Place salmon pieces onto a plate in roughly the same size as your ramekin--I upend the ramekin over the salmon and trim to fit the size before filling the ramekins with the mixture. Upend the ramekin over the salmon and serve with a sprig of parsley for decoration. It's delicous and light, and goes really well with a salad and white wine.
Bon Appetit!
Preheat oven to 325
jar of roasted red peppers (or you can roast your own--3 will work best)
4 oz creme fraiche or mascarpone
4 whole eggs + 1 egg yolk
3 or 4 slices smoked salmon
salt/pepper to taste
6 ramekins
parchment paper
Combine red peppers and creme fraiche in blender til smooth. Salt & pepper to taste. Add eggs. Blend until thick and smooth.
Grease one side of parchment paper. Grease ramekins (use butter/margerine/shortening) and fill 3/4 full with mixture. Fill baking dish with hot water 1 inch deep. Place filled ramekins into dish, then cover the ramekins with parchment, greased side down.
Bake 20 minutes. Let stand 5 minutes before removing parchment.
Place salmon pieces onto a plate in roughly the same size as your ramekin--I upend the ramekin over the salmon and trim to fit the size before filling the ramekins with the mixture. Upend the ramekin over the salmon and serve with a sprig of parsley for decoration. It's delicous and light, and goes really well with a salad and white wine.
Bon Appetit!
Thursday, May 7, 2009
Thai Inspired Stuffed Red Peppers
2 red bell peppers (large)
1 pound ground chicken
1/4 cup basmati rice, cooked
2 tbsp fresh mint leaves, chopped
2 tbsp fresh basil leaves, chopped
3 cloves garlic
3-4 dried chili peppers, halved
2 limes
1/2 yellow onion, chopped finely
Preheat oven to 350.
Remove tops from bell peppers.
Cook ground chicken over medium heat. As chicken cooks, stir in onions and garlic. Squeeze the juice of both limes over mixture. Stir in chili peppers, mint and basil. When chicken is completely cooked, turn to low and let simmer about 15 minutes.
Drain juices from chicken mixture. Fork chicken and rice together in a bowl. Pack mixture into red peppers. Bake for 25 minutes, until peppers are tender.
Sauce (optional):
Reserved chicken juices
2 tbsp butter
4 tbsp flour
1 can cocount milk
Melt butter into chicken juices. Stir in flour, forming your roux. Slowly add coconut milk until a gravy-like consistency is achieved. Spoon over stuffed peppers and enjoy!!
1 pound ground chicken
1/4 cup basmati rice, cooked
2 tbsp fresh mint leaves, chopped
2 tbsp fresh basil leaves, chopped
3 cloves garlic
3-4 dried chili peppers, halved
2 limes
1/2 yellow onion, chopped finely
Preheat oven to 350.
Remove tops from bell peppers.
Cook ground chicken over medium heat. As chicken cooks, stir in onions and garlic. Squeeze the juice of both limes over mixture. Stir in chili peppers, mint and basil. When chicken is completely cooked, turn to low and let simmer about 15 minutes.
Drain juices from chicken mixture. Fork chicken and rice together in a bowl. Pack mixture into red peppers. Bake for 25 minutes, until peppers are tender.
Sauce (optional):
Reserved chicken juices
2 tbsp butter
4 tbsp flour
1 can cocount milk
Melt butter into chicken juices. Stir in flour, forming your roux. Slowly add coconut milk until a gravy-like consistency is achieved. Spoon over stuffed peppers and enjoy!!
Stuffed Mushrooms
2 16 oz containers mushrooms, rinsed and stemmed
4 oz fresh spinach, rinsed and chopped
6 bacon strips, cooked to a crisp and crumbled
1 tomato, diced finely
1 can artichoke hearts drained and chopped
4 oz goat cheese
5 oz grated parmesan
6-8 fresh basil leaves, chopped
3 cloves garlic, crushed
Preheat oven to 450.
Combine spinach, artichoke, tomato, basil and garlic. Stir in grated parmesan. Add goat cheese and bacon crumbles (I use my hands here to get it good and mixed together).
Stuff mushroom caps with the cheese and vegetable mixture. Bake for about 25 minutes, or untile your mushrooms look shrivelly. Remove and cool for about 15 minutes.
4 oz fresh spinach, rinsed and chopped
6 bacon strips, cooked to a crisp and crumbled
1 tomato, diced finely
1 can artichoke hearts drained and chopped
4 oz goat cheese
5 oz grated parmesan
6-8 fresh basil leaves, chopped
3 cloves garlic, crushed
Preheat oven to 450.
Combine spinach, artichoke, tomato, basil and garlic. Stir in grated parmesan. Add goat cheese and bacon crumbles (I use my hands here to get it good and mixed together).
Stuff mushroom caps with the cheese and vegetable mixture. Bake for about 25 minutes, or untile your mushrooms look shrivelly. Remove and cool for about 15 minutes.
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