Traditional Banana Bread

To finish out Susan's request, this is a very traditional banana bread. Banana bread smells so great when it is baking. I confess that when we have guests coming to stay, I will bake something to eat for breakfast the next morning, but my main motivation is that the house smells so homey.


1 cup walnuts, toasted and coarsely chopped
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 ripe large bananas , mashed well (about 1-1/2 cups)
1 teaspoon vanilla

Preheat oven to 350 degrees F
Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside.
Place the nuts on a cookie sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature

Banana Bread with Coconut & Pecans

I love when readers request a recipe, Susan Baca, (my cousin Kristin's lovely mother in law) asked today if I had a banana bread recipe. I actually felt bad, I in fact have two amazing recipes for Banana Bread. The first is a little less traditional, it comes from the famed Magnolia Bakery in New York City. By the way, even if you only get as far as toasting the pecans, you house will smell wonderful.

3 c. flour
1-1/2 tsp. soda
3/4 tsp. cinnamon
3/4 tsp. salt
3/4 c. oil
1-1/2 c. sugar
3 large eggs @room temp., beaten
1-1/2 tsp. vanilla
1-1/2 c. ripe banana, mashed
3/4 c. sour cream
1-1/2 c. toasted, coarsely chopped pecans
3/4 c. sweetened, shredded coconut

Toast pecans @350º; spread on baking sheet, 15 min., set aside.Grease/flour 10" tube pan, set aside.Keep oven on.Mix dry ing., set aside.Using med. speed, beat oil, sugar, until well blended.Add eggs, vanilla.Add bananas, sour cream.Stir in pecans, coconut.Put in pan, bake 60-70 min.Let cool 1 hour.Remove from pan.

Reminder First Ever Giveaway

Hi Readers,

Just a reminder in order to win the first ever Cooking with Jessie giveaway you must enter a comment on this post:

http://cookingwithjessie.blogspot.com/2008/01/first-ever-give-away.html

Contest ends on Sunday night at 8pm MST.

On a personal note:

I was lucky enough this evening to be asked to serve as an escort for the NFL Hall of Famers at the Super Bowl Host Committee's Big Ticket Gala. What does this mean? Well it means that I had the pleasure of escorting Larry Wilson, Cardinals Hall of Famer, on stage to accept an award. Mr. Wilson was a delite to meet & was even so polite that he introduced me to his lovely wife. As well as meeting many other NFL Greats, but I must confess the most exciting part of the evening for me was meeting Merlin Olsen, who went to Utah State, just like me & my parents. When I admited I knew nothing of his football career but I love him on Little House on the Prairie as Jonathan Garvey & that as a kid I remembered his telefloral ads, he gave me a big hug & laughed. It made my night, I even snuck to the ladies room to call my mom. :) It's the little things in life!

First Ever Give Away

Every minute the world uses one million plastic shopping bags. What can you do to help not contribute to this problem? Use a set of Your Conscience's Eco-Friendly Shoppers. You can use your stylish tote at the grocery store, the mall, the farmers market, as a beach bag or where ever you want to show off your eco friendly style. The set comes with four bags in a pouch, the pouch is perfectly sized for your glove box or purse. So are you wishing you had a set of these amazing Your Conscience Eco shoppers? Well good news! I have a few sets to give away. To enter leave a comment on this post with your email so I can contact the winner. I randomly select the winners on Sunday night at 8 pm MST & contact the winners. Good luck! Click here if you want to buy your own.

Another Treat from Magnolia:Banana Pudding

Banana Pudding is sort of a fun retro desert, but this is delicious & sure to please. This is the number 2 most popular desert at the famous bakery right behind the cupcakes.

1 (14-ounce) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)
3 cups heavy cream
1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)
4 cups sliced ripe bananas

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours, but no longer! - before serving.

Magnolia Cupcakes

The Magnolia Bakery is a popular bakery in New York City on Bleeker Street, the bakery is so popular in fact that they are open even after the bars close to satisfy your cupcake cravings. I visited the bakery years ago with an uncle who appreciated cake. I loved it so much that I bought their cookbook. I love to make their Vanilla Vanilla Cupcakes for special occasions & I am always flattered when they are called Jessie's cupcakes.

Cupcakes:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Vanilla Buttercream
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Creamy Asparagus Soup

I am hearing more often of people who require a specialized diet for a health condition. I blogged before about a family friend who needed to follow a low sodium diet and just last week I had another friend tell me that she too needs to follow a low sodium diet. I was thrilled to find out that the Mayo Clinic offers a page on their web site of recipes tailored to fit health specific diets. The following is a soup recipe from their low sodium section.

2 cups potatoes, peeled and diced

1/2 pound fresh asparagus, cut into 1/4-inch pieces

1/2 cup chopped onion

2 stalks celery, chopped

4 cups water

2 tablespoons butter

1/2 cup whole-wheat (whole-meal) flour

1 1/2 cups fat-free milk

Lemon zest, to

black pepper, to taste
Directions
In a large soup pot over high heat, combine the potatoes, asparagus, onions, celery and water. Bring to a boil. Reduce heat, cover and simmer until the vegetables are tender, about 15 minutes. Stir in the butter.
In a small bowl, whisk together the flour and milk. Pour the mixture slowly into the soup pot, stirring constantly. Increase the heat to medium high and continue to stir until the soup thickens, about 5 minutes. Remove from heat. Season with lemon zest and cracked black pepper to taste. Serve in warmed bowls.

As always I recommend buying some Cavender's Greek Seasoning in the Low-Sodium variety. If you have a dietary restriction & would like some recipe help please email me or leave a comment.

Orange Rosemary Roasted Chicken

While the rest of the country freezes in the snow, it was 67 degrees here in Scottsdale yesterday. We even went to my father in law's house for a barbecue. Jim has citrus trees in his yard which are full of fruit right now. I was thrilled when he gave me a big plastic bag & told me to pick all I wanted. Citrus makes a great combination with Rosemary, given our weather Rosemary is grown as a shrub in Arizona. If you don't live in Arizona & you can cut some Rosemary off some one's bush or have a friend give you some oranges from their bounty, you can buy them at the grocery store. If you prefer all white meat just use all breasts, if you prefer a whole chicken, use the same method for preparing but cook the chicken for 20 minutes per pound of the bird. So if you have a 6 pound chicken roast it for 2 hours. This recipe is simple & healthy, enjoy.
3 skinless, bone-in chicken breast halves

3 skinless, bone-in chicken legs with thigh pieces

2 garlic cloves, minced

1 1/2 teaspoons extra-virgin olive oil

3 teaspoons fresh rosemary, chopped

freshly ground black pepper

1/3 cup orange juice
Directions
Preheat the oven to 450 F. Lightly coat a baking pan with cooking spray.
Rub each piece of chicken with garlic. Dab fingers in oil and rub with oil and sprinkle with rosemary and pepper.
Place the chicken pieces in the baking dish. Pour the orange juice over the chicken. Cover and bake for 30 minutes. Using tongs, turn the chicken and return to the oven until browned, about 10 to 15 minutes longer. Baste the chicken with the orange juice from the pan as needed to prevent it from drying out.
Transfer the chicken to individual serving plates. Spoon orange juice from the pan over the top of the chicken and serve immediately.

Apple Pancake Pie

I was exploring more of the William Sonoma kids recipes, while I don't think a kid could make these on their own, some of the recipes would be really fun to make with a kid. As soon as I found out my sister in law Carolyn was pregnant I was hoping that she would have a girl so we could have slumber parties. This recipe would be fun to make with Lily the morning after those slumber parties, when she is old enough, she is only 8 months old now!

Ingredients:
1 small apple
4 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
3 eggs, at room temperature
1 cup milk, at room temperature
3/4 cup all-purpose flour
3/4 teaspoon vanilla extract
2 tablespoons confectioners sugar
Directions:
Before you start:

Be sure an adult is nearby to help.

Preheat an oven to 400°F. Grease a 9-inch glass pie dish with butter.

Prepare the apple:

Peel the apple, then cut it into quarters and core. Using a small knife, cut the apple quarters into small chunks.

Make the apple filling:

In a small bowl, using a fork, stir together 2 tablespoons of the sugar and 1/4 teaspoon of the cinnamon. Add the apple chunks and toss with the fork until the pieces are evenly coated with the cinnamon-sugar. Pour the apple chunks into the prepared dish, spreading them out evenly with the fork. Set aside.

Make the batter:

In a blender, combine the remaining 2 tablespoons sugar, the remaining 1/4 teaspoon cinnamon, the eggs, milk, flour and vanilla. Put the blender lid on securely and, holding the lid down tightly, blend on medium speed until all the ingredients are well mixed and frothy, about 1 minute.

Bake the apples:

Put the dish in the oven and bake the apple chunks for 5 minutes. Using an oven mitt, carefully pull out the oven rack until the dish is visible. Do not remove the dish. Pour the batter evenly over the apples. Slide the rack back into the oven and close the oven door.

Bake the pancake:

Bake the pancake until puffed and brown, about 25 minutes. Using oven mitts, carefully remove the dish from the oven and set it on a wire cooling rack. Dust the pancake with confectioners sugar using a fine-mesh sieve. Cut into wedges and serve immediately.

Baby Back Ribs

Williams Sonoma has added a new section to their recipe page that is about cooking with kids. I thought this was a brilliant addition to their already informative site, I know I loved to help cook when I was a kid. The recipes are written like a kid would cook on their own but I think the kids job would mainly be stirring... I am normally not a huge fan of ribs, but I know my friend Dani's daughter Malia loves them, plus with all the sauce this would be a fun one to make with a kid & great pictures after of their messy faces.

When you serve these delicious ribs, be sure to pass around plenty of paper napkins!
Ingredients:
1 large lemon
1 cup tomato ketchup
2 tablespoons honey
1 1/2 tablespoons Worcestershire sauce
1 tablespoon unsalted butter
3/4 teaspoon ground ginger
3/4 teaspoon ground coriander
1 large garlic clove
2 pounds (2 racks) baby back ribs
Directions:
Before you start:

Be sure an adult is nearby to help. Position an oven rack in the center of the oven. Preheat the oven to 350°F. Line a large roasting pan with aluminum foil.

Begin the glaze:

Put the lemon on a cutting board. Using a sharp knife, cut the lemon in half crosswise. Twist the lemon halves over the cone of a citrus juicer to juice it. Pick out the seeds, measure out 3 tablespoons juice, and then pour it into a small saucepan. Add the ketchup, honey, Worcestershire sauce, butter, ginger and coriander to the saucepan.

Chop the garlic:

Put the garlic clove on the cutting board. Place the flat part of a metal spatula over the garlic clove and press down hard with the heel of your palm to break and loosen the papery skin. Don't worry if you smash the garlic a little. Peel off the skin and throw it away. Using the knife, chop the garlic into tiny pieces. Add the garlic pieces to the saucepan.

Boil the glaze:

Set the saucepan over medium heat and bring the ketchup mixture to a boil, stirring constantly with a wooden spoon. Turn off the heat.

Coat and cook the ribs:

Put the ribs in the foil-lined roasting pan. Pour the glaze over the ribs, turning the ribs to coat both sides with the glaze. Arrange the ribs meaty side up. Cover the roasting pan tightly with another layer of aluminum foil, put it in the oven and bake for 1 hour.

Remove the ribs:

Ask an adult to help you open the oven and carefully slide out the oven rack. Wearing oven mitts, carefully lift the roasting pan from the oven and place it on a heatproof counter or other surface. Brown the ribs: Using the tongs, carefully pull back the aluminum foil from the roasting pan.

Be careful: The foil and steam will be very hot! Throw away the foil. Ask an adult to help you put the roasting pan with the ribs back in the oven. Bake the ribs until they are browned and the meat is very tender, about 1 hour more. Ask an adult to help you remove the roasting pan from the oven.

Separate the ribs:

To serve, let the ribs cool in the pan for 5 to 10 minutes. Using the tongs, transfer the rib racks to a cutting board. Ask an adult to help you now. Holding the ribs steady with a meat fork, use a knife to slice between the bones and separate the individual ribs. Pile the ribs onto a serving platter and serve immediately.

Must Have Wine Gadget

It was an exicting day at the Buechel house on Tuesday, the UPS man came & brought a package from Sur La Table. I, of course, could not wait for Matt to get home & opened it up. We were generously given the Waring Pro Wine Chiller, I had been lusting after.

We opened it up & immediately started chilling a bottle of Merlot, who knew your Merlot should be chilled to 63 degrees, well my brilliant wine chiller did! There are thirty-three preset temperatures, you simply turn it on enter the type of wine you are going to enjoy, place your bottle inside & wait. The chiller is so polite too, when your wine is ready it will say cheers!

I think this is an amazing wedding gift, or great for any occasion for those wine connoisseur friends. This will set you back $99.00

Roasted Chicken Breasts with Pesto

I was talking to my cousin Kristin, she is a newlywed & my most faithful reader, she was telling me how much they are enjoying cooking but need quick ideas for dinners during the week when they get home from work. One of my favorite things to make on those nights when you get home late is roasted chicken.

Boneless Skinless Chicken Breasts (We are a 2 person house so I make 3, 1 for Matt's lunch)

Cavender's Greek Seasoning

Pesto (I like to buy the jar of Classico, you could make your own but this is a week night recipe)

Feta Cheese

Preheating your oven to 450. Spray a baking pan with cooking spray. Trim the excess fat from the chicken with kitchen shears. Pound to an even thickness with a meat pounder, season with Cavender's. Cook for 10 minutes at 450. While the chicken is cooking make some rice & a veggie or salad to have with your chicken. Since the oven is on you could roast some broccoli. When the 10 minutes is up turn the breasts oven & top with a teaspoon of pesto in each breastcook 10 more minutes. When you have 2 minutes left sprinkle the tops of the chicken with feta. Serve over rice.

Must Have Kitchen Tools

I am really lucky that Matt indulges all my kitchen wants, then again he always says he knows he eats well when I have new tools to try out. Sur La Table has a Wüsthof-Trident Gourmet prep set. My main reason to want the set was the kitchen shears, I had never owned a set before I moved into Matt's house, he had some that his mom had given him. Your cooking life is so much easier with shears. You can cut up a chicken, herbs, trim the excess fat from meats or anything. Everything is quicker with shears over a knife. Wüsthof knives are amazing anyway, they are used at Le Cordon Bleu academy, where many famous chefs have studied. (Where I tell Matt I will go study if we win the power ball!) The knives are made in Germany, the Wüsthof family has been forging knives for seven generations. The set includes 3" paring, 4½" serrated utility and 8" pull-apart shears. And if all of that didn't convince you to buy this set, it is on special for $29.95! Happy cooking!

Flank Steak Wrap with Caramelized Onions and Blue Cheese

When we have steaks I like to make a flank steak or a London Broil. The cut is so lean that you really save on the fat content. The only problem is that we wind up with a lot of leftovers. Making a wrap seems more like a meal than your typical sandwhich, just a warning: Your breath will smell if you eat this! I guess I am safe because Matt & I love smelly cheese equally! I am going to include how to cook a flank steak in case you don't have leftovers.

salt & pepper

2 garlic cloves, minced

1 (1-pound) flank steak, trimmed

Cooking spray

6 cups vertically sliced onion

1/2 cup (2 ounces) crumbled blue cheese

1/4 cup fat-free mayonnaise

tortillas for the wraps
Combine first 3 ingredients; rub evenly over steak. Cover and chill 2 hours.
Preheat broiler.
Place steak on a broiler pan coated with cooking spray; broil 7 minutes on each side or until done. Cut steak diagonally across grain into thin slices.
While steak cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 10 minutes or until golden brown, stirring frequently.
Combine cheese and mayonnaise; spread some on each tortilla. Top each with steak and onion; roll up. Yum!

Carrie's Lemon Cheesecake

This recipe comes from my parents good friend, Carrie Muntz, Carrie has a surplus of lemons on her trees, which is why I shared a recipe for Limoncello. This is a delicious almost fat free cheesecake, I think this would be beautiful at a Bridal Shower.

Crust: Cooking spray

1 3/4 cups fat-free vanilla wafer cookie crumbs

1/4 cup unsalted butter, melted

Filling: 1 (8-ounce) packages fat-free cream cheese

2 (8-ounce) packages low-fat cream cheese

1 cup fat-free sour cream

2 cups sugar

3 large eggs

2 teaspoons lemon zest

2 tablespoons lemon juice

Lemon Curd: 1 1/2 teaspoons lemon zest

6 tablespoons lemon juice

1 large egg, plus 1 large egg yolk

1/2 cup sugar

2 tablespoons unsalted butter, cut into bits

Make crust: Preheat oven to 325 degrees F.
Lightly spray a (9-inch) spring form pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack.

Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not over bake, as it will firm as it cools). Let cool completely.
Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes.
Run a thin blade around the edge of the spring form pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temperature for 30 minutes. Garnish with raspberries and zest, if desired. Cool cheesecake in refrigerator several hours or overnight before serving.

Fancy Grilled Cheese

I guess we are all kids at heart, because Matt & my favorite lunch on the weekends is grilled cheese, but at least we don't do wonder bread & kraft singles ;)

This is how we make a fancier version.

-slices of fresh baked white bread from the bakery, I will buy a loaf of french normally

-slices of Fontina, muenster, Havarti, cheddar with horseradish or any other fancy cheese you fancy!

butter

salt and pepper, to taste
Layer 2 slices of cheese between 2 slices of white bread

Heat a large fry pan over medium heat and add the butter.
When the butter melts, add the sandwiches and cook until the bread is nice and toasted.
Remove and slice sandwiches in half on a diagnol like good moms do :)

Sometimes we add dijon mustard, tomatoes

Spaghetti with Spinach, Tomatoes and Goat Cheese

I have a goat cheese problem, the problem being that I love it & want to eat it on everything. I love pasta dishes that don't have a heavy sauce. This is colorful & delicious. Enjoy.

1 box Barilla Pasta Plus spaghetti
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
Pinch of crushed red pepper
1 cup grape tomatoes (6 ounces), halved
Kosher salt and freshly ground black pepper
8 cups baby spinach
1/4 cup freshly grated pecorino cheese, plus more for serving
1 cup fresh goat cheese, crumbled directions

In a large pot of boiling salted water, cook the spaghetti until it is al dente. Drain the spaghetti well, reserving 1/2 cup of the pasta cooking water.
Meanwhile, in a large skillet, heat the olive oil. Add the garlic and crushed red pepper and cook over moderate heat , about 1 minute. Add the tomatoes, season with salt and pepper and cook over moderately high heat until the tomatoes begin to release their juices, about 2 minutes. Add the spinach and cook until wilted, about 2 minutes.
Add the spaghetti, the reserved 1/2 cup of pasta cooking water and the 1/4 cup of pecorino to the skillet and toss over low heat until the pasta is coated with the sauce. Season with salt and pepper. Add the goat cheese and toss gently. Transfer the spaghetti to shallow bowls and serve, passing additional grated pecorino cheese at the table.

Chicken & Veggie Stir-Fry

My friend Trisha always comes through sending me a recipe when I am having a blank day. Trisha is great at trying to think up simple healthy meals for herself & her hubby.
Thanks for another great one Trish!


My favorite recipe that I have experimented with lately!! It is rather tasty.....you have to try it. You can skip the rice noodles or rice and just eat it plain...very healthy. Hope you guys like it.

Chicken and Veggie Stir-fry

Ingredients
1 pound boneless, skinless chicken breast (about 2 breasts), sliced against the grain
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced (i did not use)
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons kosher salt and freshly ground black pepper
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About 1/3 cup chicken broth or water
3 tablespoons vegetable oil

Veggies that I use:

Broccoli, Snow Peas, Red Onion, Mushrooms, Yellow Squash, Zucchini, Bell Peppers (and any others you may want to add) I also sprinkle some Italian seasoning on top before i plate it up...it adds a little extra. I am addicted to that stuff.

Instructions
Toss the chicken with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil in a bowl. Marinate at room temperature for
15 minutes. Mix the remaining cornstarch with the 1/3 cup broth or water.

Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the Veggies, and stir-fry for 1 minute. Add the florets and the
remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon
salt, and pepper, to taste. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and stir-fry until the chicken loses its raw color and gets a little brown, 3 to 4 minutes. Return the veggies to the pan and toss to heat through.
Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice or rice noodles.

I added more chicken broth while it was cooking all together. Probably another 1/2 cup or so. It will cook off. This thickens the stir fry and makes a great sauce!!

Enjoy!

Chicken Riesling

This recipe comes from one of my favorite magazines, Real Simple. Real Simple always has one pot meals, this one seems simple yet elegant enough to serve for company. Enjoy!

12 chicken thighs
1 tablespoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
4 ounces pancetta or bacon, diced
10 ounces pearl onions, peeled, or 1 large yellow onion, roughly chopped
1 pound button mushrooms, stems removed and caps quartered
6 endives, ends trimmed and halved lengthwise
2 cups Riesling wine

Rinse the chicken and pat dry with paper towels. Season with the salt and pepper.

Heat the oil in a Dutch oven or large saucepan over medium heat. Add the pancetta or bacon and fry until crisp. Transfer to a plate. Spoon off and discard all but 1 tablespoon of the drippings.
Add some of the chicken to the pot, skin-side down, and brown on both sides. Transfer to a plate.

Repeat with the remaining chicken.Add the onions and mushrooms to the pot and cook, stirring occasionally, until the mushrooms release their juices, about 5 minutes. Add the endives and wine, increase heat to medium-high, and bring to a boil. Nestle the chicken among the endives.

Cover, reduce heat, and simmer for 40 minutes. Divide the chicken, endives, and sauce among individual plates and sprinkle with the reserved pancetta or bacon.

Barbecue Chicken in the Crock Pot

I hesitate to even call this a recipe because it is so simple. Yet there are days when all we need is simple. This is a pulled chicken cooked in a crock pot.

4 boneless skinless chicken breasts

2 bottles of store bought barbecue sauce

Start by turning your crock pot on to a medium low temperature. Trim the excess fat away from the chicken. Place the chicken in the crock pot, cover with barbecue sauce & allow to cook for at least 6 hours, longer if you are at work. Using 2 forks when it is done shred the chicken.

I like to make a pot of this chicken & send it with Matt for lunches or we eat it as a casual dinner. If you have rolls you can eat it as a sandwich, we like it topped with a slice of cheddar. Or you can just eat it with a side of mashed potatoes. Enjoy this quick easy dinner.

Crusted Haliut with Chile Aioli

Wishing we were on the beach, I thought we should do a Mexican style fish recipe. Halibut is a great fish for beginning fish eaters, it is flaky, white & firm. Serve this up with rice and beans for a dish worthy of a seaside restaurant.

Aioli:
2 tablespoons minced fresh cilantro
3 tablespoons fat-free mayonnaise
1 Serrano Chile, seeded and minced
1 garlic clove, minced
Fish:
1 cup fat-free milk
1 large egg white, lightly beaten
2 cups tortilla chips, finely crushed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 (6-ounce) halibut fillets
Lemon wedges
To prepare aioli, combine first 4 ingredients, stirring well.
To prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk. Combine chips, flour, salt, and black pepper in a shallow dish.
Heat oil in a large nonstick skillet over medium-high heat. Dip fish in milk mixture; dredge in cornflake mixture. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with aioli mixture and lemon wedges.

Healthy Artichoke Dip

Matt love artichoke dip, but not artichokes :)

Everyone loves artichoke dip, this is a healthier version that you can feel good about serving!

8 ounces cream cheese

2 ounces (about 1/2 cup) frozen artichoke hearts, thawed 1/3 cup freshly grated Parmesan

1 tablespoon chopped fresh parsley

2 teaspoons fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated lemon zest

1 small garlic clove, finely chopped
Preparation Whirl all ingredients in a food-processor bowl until mixture is blended and artichokes break into small pieces.

Thai Shrimp

Matt love shrimp & I love Thai food, although we normally don't make it because it is too spicy, so here is a Thai shrimp dish that is not too hot, for my Matt.

1 1/2 pounds peeled shrimp

1 tablespoon minced fresh ginger

2 garlic cloves, minced

1 tablespoon sesame oil

1 red bell pepper, finely chopped

1 1/2 teaspoons Thai red curry paste

1 teaspoon curry powder

1 (15-ounce) can coconut milk

2 tablespoons soy sauce

1 tablespoon brown sugar

1/4 cup cilantro, chopped

Hot cooked rice
Preparation Combine first 3 ingredients in a bowl. Heat oil in a large skillet over medium-high heat. Add shrimp; cook 3 to 4 minutes or until pink, stirring occasionally. (Shrimp will not be cooked through.) Remove from skillet; set aside.
Add bell pepper, curry paste, and curry powder to skillet. Cook for 2 minutes, stirring constantly. Stir in coconut milk, soy sauce, and brown sugar. Cook for 3 minutes or until curry paste dissolves, stirring constantly.
Stir in shrimp; cook 2 minutes. Remove from heat. Stir in cilantro, and serve immediately in shallow bowls over hot cooked rice.

White Wine Sangria: An In-Style Cocktail

This month's In Style magazine (one of my favs) was totally feeling my pain of not being able to take a Mexican Vacation. They featured a white wine sangria recipe that sounds fab! I always say if you wind up with a bad bottle of wine, pretend you are south of the border & whip up a sangria. Here is an in style version:

3 bottles chardonnay

¾ cup chilled Cointreau(In Style says Cointreau, I am a Grand Marnier girl)

¾ cup fresh orange juice(If you live in AZ they are in season, I could reach over the fence & steal from my neighbor!)

6 tbsp brandy

6 tbsp lemon juice

3 tbsp superfine sugar

3 cups cut-up fruit (oranges, peaches, nectarines, seedless grapes, strawberries)

In a large bowl, combine all ingredients. Stir well, then chill. When ready to serve, add 2 cups club soda. Garnish each drink with a mint sprig.

Green Curry Chicken Le Blanc Style

While I was raving about the soup at the Moon Palace, the Le Blanc where Matt & I honeymooned had the most amazing food. My favorite was the curry dish at the Oriental restaurant. I have eaten green curry before but this was the perfect mix of sweet with spicy. I am dying to go back to have my curry!

1 tablespoon vegetable oil

4 large sliced shallots

1 3/4 teaspoons Thai green curry paste

1 14-ounce can unsweetened coconut milk

2 teaspoons fish sauce

1 pound skinless boneless chicken breast halves, cut into thin strips

1 large red bell pepper, cut into strips

1/4 cup chopped fresh basil

2 tablespoons fresh lime juice

Heat oil in large saucepan over medium heat. Add shallots and curry paste; stir until shallots soften, about 2 minutes. Add coconut milk and fish sauce; bring to boil. Add chicken and bell pepper; stir until chicken is just cooked through. Stir in chopped basil and lime juice. Season to taste with salt and pepper. Serve over basmati rice.

Moon Palace Cream of Poblano Chile Soup

Undoubtedly the big hit of the Minch-Buechel wedding was the cream of Poblano Chile Soup served at Mom & Dad Minch's family dinner. The entire meal was fabulous & I would love to get into the resorts recipe box, but the soup was exceptional. I have been promising this recipe but it has taken me some time to figure out. I know many people will be excited to finally have this one (Uncle Mike).

3 (6 inch) corn tortillas
2 tablespoons flour
1/2 teaspoon chili powder (I have amazing ancho chile powder from Penzeys)
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1/2 cup finely diced onions
1/2 cup finely diced poblano peppers
1/2 teaspoon minced garlic (I am the worst about over doing the garlic, seriously 1/2 tsp is plenty)
2 tablespoons butter
3 cups chicken stock
1/2 cup half & half
1/4 cup roasted chicken, chopped, the Moon Palace cubed it into tiny cubes, if you have the patience go for it, I shredded
1/2 cup shredded Queso Fesco, if you can't find it Monterrey Jack works

Cut three tortillas into ninths; place in food processor and chop until fine.
Add flour,chili powder, cumin, salt, and pepper; blend to the consistency of cornmeal.
Place oil in stockpot over medium high heat; add onion, 1/2 cup poblano pepper, and garlic and sauté until the onion is transparent.
Add butter and let it melt.
Add tortilla-flour mixture to the pan and mix well.
Cook 4-5 minutes stirring constantly with a whisk- do not let mixture burn.
While stirring, slowly add broth, scraping down sides and bottom often.
Add half and half, bring to a slow simmer and cook 7-10 minutes.
Do not let soup come to a hard boil.
Turn off heat, process in batches in blender to achieve smooth consistency.
Add chicken before serving.
Top with cheese before serving.

More Penne

Last night at dinner, our niece Lily who is seven months old was eating & loving my penne with proscuitto & asparagus. I was so proud of her for loving her veggies & even eating her Uncle Matt's asparagus, Matt does have an aversion to green food :) Well this morning I was bragging about it to my mom & she pointed out that penne would be a perfect finger food for babies. With that in mind I set out to figure out a new penne dish for Lily. Here is what I came up with:

16 ounces Penne
3 cloves
garlic, halved
2 pounds broccoli, halved lengthwise and sliced diagonally
2 tablespoons olive oil
1/4 cup freshly grated Parmigiano Reggiano cheese, divided
1 teaspoon salt
1/4teaspoon pepper
1 cup ricotta cheese
1 tablespoon finely chopped basil

Cook Penne and garlic according to package directions, adding broccoli during last 3 minutes of cook time. Drain, removing garlic. Place pasta and broccoli in large bowl.Add oil, 2 tablespoons Parmigiano cheese, basil, salt and pepper; toss to coat.Stir in ricotta cheese. Sprinkle with remaining Parmigiano cheese.

Don't quote me on this but I am pretty sure Lily could eat this if the broccoli was chopped small.

Italian desert, Marscapone Cheesecake

Today is the 12th day of Christmas or the Epiphany, when we were kids we celebrated the Epiphany as Italians do with a visit from the Befana. Since my mom isn't here to fill my Befana doll's pockets in her dress with little toys & chocolate coins, I decided to have Matt's family over for an Italian dinner. This is a recipe for an Italian cheese cake.

Crust: 1 cup chopped hazelnuts, lightly toasted

2/3 cup graham cracker crumbs

3 tablespoons sugar

1 tablespoon unsalted butter, melted

Filling: 2 (8-ounce) packages cream cheese, room temperature

2 (8-ounce) containers mascarpone cheese, room temperature

1 1/4 cups sugar

2 teaspoons Frangelico

1 teaspoon vanilla extract

4 large eggs, room temperature

Topping: 1/2 cup Nutella

1/4 cup whipping cream

For the crust: Preheat oven to 350 degrees F.
Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with heavy-duty foil. Finely grind the hazelnuts, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the Frangelico and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition. Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
For the topping: Combine the Nutella spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.

Carne Asada Tacos

My mom, dad, Aunt Karen & Uncle Mike just announced that they are all going to Cozumel in February, being the beach lover that I am, I am insanely jealous. So to make my self feel a little better & to honor Matt's request of tacos for dinner, I am going to whip up these authentic Carne Asada tacos. Just add Margaritas to feel like you are South of the Border!

3 pounds Flank Steak
Marinade
1/3 cup White Vinegar
1/2 cup Soy Sauce
4 cloves Garlic, minced
2 Limes, juiced
1/2 cup Olive Oil
1 teaspoon Salt
1 teaspoon Ground Black Pepper
1 teaspoon Ground White Pepper
1 teaspoon Garlic Powder
1 teaspoon Chili Powder
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
1 teaspoon Paprika
Relish
1 White Onion, chopped
1/2 cup chopped Fresh Cilantro
1 Lime, juiced
Salsa
2 large Tomatoes, chopped
2 Jalapeno Peppers, chopped
1 White Onion, quartered
4 cloves Garlic, peeled
4 Dried New Mexico Chile Pods
1 pinch Salt and Pepper, to taste

1 package Tortillas (corn or flour)
2 cups grated Cheese
2 Limes, cut into wedges

Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.

Shrimp with pasta

Matt of course wants shrimp for dinner, but rather than doing our usual I am going to mix it up a little today. Normally Ricotta cheese is used in lasagna, but mixed into a pasta dish it is very creamy. To cut the fat content from this dish, lessen the pancetta or replace it with chicken, use part skim ricotta cheese, for a general more healthy dish replace the pasta with a whole wheat variety.

1 pound pasta -- penne

1/4 pound pancetta -- cut in narrow strips
1/4 cup frozen peas -- thawed
1/2 pound medium shrimp -- peeled/trimmed
2 tablespoons butter
1/2 cup ricotta cheese
salt and pepper
1 1/2 tablespoons Parmesan cheese -- grated

Cook penne in boiling salted water.In a large frying pan heat pancetta until fat begins to melt. Stir in thawed peas and saute for 1 to 2 minutes before adding shrimp. Cook until just done. Remove from heat and stir in butter until melted.In a bowl combine ricotta, salt, pepper and Parmesan. Just before serving, add 1 or 2 tablespoons boiling pasta water and whisk through.Drain penne when al dente and mix in ricotta. Add pancetta, shrimp and peas and toss together before serving.

Trisha's Chicken

My friend Trisha sent this recipe to me today, she is an excellent cook & obviously better at keeping cooking ingredients in the house than me. She said she was making this tonight so she didn't have to run to the store. This sounds like great winter comfort food but using the 98% fat free soups would cut down on the calories for everyone's resolutions. I haven't made this before so I didn't have a picture, but I do have this adorable picture of Reese, Trisha & Dave's daughter. Thanks for the recipe Trish!

4 chicken breasts
1 box of Uncle Ben's long grain and wild rice with herbs
1 can of cream of mushroom (98% fat free)
1 can of cream of celery (98% fat free)
1 cup of milk
1/4 packet of dry onion soup mix


Mix rice, packet of rice seasonings, cream of mushroom, cream of celery, and milk and pour into a 9x13 pan. Place chicken breasts on top and sprinkle with dry onion soup mix. Bake at 300 degrees for 3 hours. It is delicious and easy!I usually serve with a side of broccoli.

Happy 2008

Happy New Year to everyone. I am sure many people made a resolution to eat healthier. To help you out with that I am going to post my favorite healthy chicken recipe. It is beyond simple.

Preheat your oven to 425

In a roasting pan pour about a cup of water into the bottom of the pan. On the rack place 4 bone in chicken breasts. Season the chicken breasts with chili powder & Cavender's Greek seasoning. Roast for 50 minutes. The water under neath keeps them super moist. Serve with fresh veggies & salad. Simple, delicious, healthy & will help you keep your resolution!