My mom swears this is the nestle toll house recipe, but I know it as Aunt Judy's, dammit! These are great for long car rides back from Corpus Christi, for when you are homesick, or really just for anytime.
Cream together:
1 cup shortening (or Smart Balance)
2 eggs slightly beaten
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
Sift together:
2 1/4 cups white flour
1 teaspoon baking soda
1/2 or 3/4 teaspoon salt (to taste)
Add dry mixture to creamed mixture.
Add one 12 oz. package (2 cups) of Toll House Semi-sweet chocolate chips to above mixture along with one cup of chopped pecans (optional). Drop by tablespoon onto ungreased cookie sheet. Bake at 375 degrees for 9-11 minutes (till slightly browned). Cool on wax paper. Enjoy!
Tuesday, August 25, 2009
Grilled Catfish Over Mixed Greens
I have never made this with catfish! I use tilapia. Also, I have made this with and without mushrooms and marinating beforehand and with other kind of vinegar including apple cider vinegar- all with equally tasty results.
2 catfish fillets, 6 to 8 oz (180 to 250 g) each
1/4 lb white mushrooms, thinly sliced (optional)
1/4 cup (50 mL) olive oil
1 1/2 tbsp (22 mL) balsamic vinegar
1 tbsp (15 mL) fresh tarragon, chopped, or substitute 1 tsp (5 mL) dried tarragon
1 small shallot, finely chopped (optional)
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground black pepper
4 cups (1 L) mixed salad greens, torn into bite-size pieces
- Place catfish fillet strips and mushrooms in a shallow dish. Mix olive oil, vinegar, tarragon, shallot (if using), salt and pepper in a small bowl using a wire whisk until well blended.
- Pour two-thirds of the marinade over the catfish. Cover dish with plastic wrap and refrigerate for 30 minutes to marinate. Reserve remaining marinade to use as salad dressing.
- Prepare a grill or preheat the broiler.
- Place catfish fillets on an oiled grill rack or broiler pan rack. Grill or broil 4 inches (10 cm) from the heat source for 2 or 3 minutes on each side or until fish flakes easily when tested with a fork. Allow to cool slightly; serve warm.
- Toss salad greens and reserved marinade in a large bowl. Top with grilled catfish.
2 catfish fillets, 6 to 8 oz (180 to 250 g) each
1/4 lb white mushrooms, thinly sliced (optional)
1/4 cup (50 mL) olive oil
1 1/2 tbsp (22 mL) balsamic vinegar
1 tbsp (15 mL) fresh tarragon, chopped, or substitute 1 tsp (5 mL) dried tarragon
1 small shallot, finely chopped (optional)
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground black pepper
4 cups (1 L) mixed salad greens, torn into bite-size pieces
- Place catfish fillet strips and mushrooms in a shallow dish. Mix olive oil, vinegar, tarragon, shallot (if using), salt and pepper in a small bowl using a wire whisk until well blended.
- Pour two-thirds of the marinade over the catfish. Cover dish with plastic wrap and refrigerate for 30 minutes to marinate. Reserve remaining marinade to use as salad dressing.
- Prepare a grill or preheat the broiler.
- Place catfish fillets on an oiled grill rack or broiler pan rack. Grill or broil 4 inches (10 cm) from the heat source for 2 or 3 minutes on each side or until fish flakes easily when tested with a fork. Allow to cool slightly; serve warm.
- Toss salad greens and reserved marinade in a large bowl. Top with grilled catfish.
Monday, August 24, 2009
Roasted Salmon
I got this from epicurious (it is from Gourmet magazine Jan 2002). Super simple and delicious. It is best with fresh tarragon and chives, however I have also used dried and it tasted fine. The secret is not to overcook the salmon!
1 (5-oz) piece salmon fillet with skin
1 teaspoon extra-virgin olive oil plus additional for drizzling
1/2 tablespoon chopped fresh chives
1/2 tablespoon fresh tarragon leaves (optional)
Preparation
Preheat oven to 425°F.
Rub salmon all over with 1 teaspoon oil and season with salt and pepper. Roast, skin side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes. Cut salmon in half crosswise, then lift flesh from skin with a metal spatula and transfer to a plate. Discard skin, then drizzle salmon with oil and sprinkle with herbs.
1 (5-oz) piece salmon fillet with skin
1 teaspoon extra-virgin olive oil plus additional for drizzling
1/2 tablespoon chopped fresh chives
1/2 tablespoon fresh tarragon leaves (optional)
Preparation
Preheat oven to 425°F.
Rub salmon all over with 1 teaspoon oil and season with salt and pepper. Roast, skin side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes. Cut salmon in half crosswise, then lift flesh from skin with a metal spatula and transfer to a plate. Discard skin, then drizzle salmon with oil and sprinkle with herbs.
Baked Salmon Fillets Dijon
I got this from a website. I have made it several times and it is quite yummy. I have only used Japanese Panko bread crumbs instead of Italian bread crumbs (according to wikipedia: Panko is made from bread without crusts, thus it has a crisper, airier texture). Also substituting butter for a small amount of extra virgin olive oil yeilds equally tasty results. Enjoy!
INGREDIENTS
4 (4 ounce) fillets salmon
3 tablespoons prepared Dijon-style mustard
salt and pepper to taste
1/4 cup Italian-style dry bread crumbs
1/4 cup butter, melted
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.
Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.
INGREDIENTS
4 (4 ounce) fillets salmon
3 tablespoons prepared Dijon-style mustard
salt and pepper to taste
1/4 cup Italian-style dry bread crumbs
1/4 cup butter, melted
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.
Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.
Pecan Pilaf
I've made this a few times for holiday meals and it's usually pretty popular. I think several of you may have asked me for it.
Ingredients
8 tablespoons (1 stick) butter
1 cup coarsely chopped pecans
1/2 cup chopped onion
2 cups uncooked long-grain white rice
4 cups chicken broth
1 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon ground black pepper
2 tablespoons chopped parsley
Directions
In a large skillet, melt 3 tablespoons of butter. Add the pecans and saute 10 minutes or until lightly browned. Remove the pecans, cover and set aside.
In the same skillet, melt the remaining 5 tablespoons of butter. Add the onions and saute 6 to 8 minutes until tender. Add the rice. Stir to thoroughly coat the grains. Add the broth, salt, thyme, and pepper. Cover; simmer 18 minutes or until the rice is tender and all the liquid is absorbed. Remove from heat. Stir in the pecans and parsley just before serving.
Note
To prepare ahead of time, before adding pecans and parsley, cover and refrigerate up to 24 hours. To heat, add 3/4 cup water to the cooked rice in a skillet. Cover; heat 5 to 8 minutes until hot. Sir in pecans and parsley.
Serves 8 (very hungry) people
Ingredients
8 tablespoons (1 stick) butter
1 cup coarsely chopped pecans
1/2 cup chopped onion
2 cups uncooked long-grain white rice
4 cups chicken broth
1 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon ground black pepper
2 tablespoons chopped parsley
Directions
In a large skillet, melt 3 tablespoons of butter. Add the pecans and saute 10 minutes or until lightly browned. Remove the pecans, cover and set aside.
In the same skillet, melt the remaining 5 tablespoons of butter. Add the onions and saute 6 to 8 minutes until tender. Add the rice. Stir to thoroughly coat the grains. Add the broth, salt, thyme, and pepper. Cover; simmer 18 minutes or until the rice is tender and all the liquid is absorbed. Remove from heat. Stir in the pecans and parsley just before serving.
Note
To prepare ahead of time, before adding pecans and parsley, cover and refrigerate up to 24 hours. To heat, add 3/4 cup water to the cooked rice in a skillet. Cover; heat 5 to 8 minutes until hot. Sir in pecans and parsley.
Serves 8 (very hungry) people
Saturday, August 8, 2009
Swiss Chicken Casserole - Crock Pot meal!
Well, this one came from Mom. Seems all of my recipes are actually someone elses, so I just chose all my favorites to put up here.
This one is SO good and the chicken will not turn out dry like most of my chicken! And best of all it is a dump it in and forget it recipe...
6 boneless skinless chicken breasts
6 slices Swiss cheese
1 can cream of mushroom soup (undiluted)
1/4 cup milk
2 cups herb stuffing mix
1/2 cup butter or margarine (melted)
Spray crock pot with cooking spray. Arrange chicken breasts in crock pot. Top with cheese, layering cheese if necessary.
Combine soup and milk stirring well.
Spoon over cheese; sprinkle with stuffing mix.
Drizzle with melted butter.
Cook on low 8-10 hours; or on high 4-6 hours
This one is SO good and the chicken will not turn out dry like most of my chicken! And best of all it is a dump it in and forget it recipe...
6 boneless skinless chicken breasts
6 slices Swiss cheese
1 can cream of mushroom soup (undiluted)
1/4 cup milk
2 cups herb stuffing mix
1/2 cup butter or margarine (melted)
Spray crock pot with cooking spray. Arrange chicken breasts in crock pot. Top with cheese, layering cheese if necessary.
Combine soup and milk stirring well.
Spoon over cheese; sprinkle with stuffing mix.
Drizzle with melted butter.
Cook on low 8-10 hours; or on high 4-6 hours
Grape Salad
This was served at one of our Bunco dinners a few years back....and it is SO good!
Note: This makes a lot, but can easily be cut in half.
4 lbs. of red and green seedles grapes, washed and off the vine
8 oz sour cream
8 oz sour cream (softened)
1/2 cup sugar
Topping:
1/2 cup brown sugar
1 cup chopped pecans
Mix sugar, cream cheese and sour cream together. Pour over grapes and coat well.
Mix topping ingredients together and sprinkle on salad just before serving.
Note: This makes a lot, but can easily be cut in half.
4 lbs. of red and green seedles grapes, washed and off the vine
8 oz sour cream
8 oz sour cream (softened)
1/2 cup sugar
Topping:
1/2 cup brown sugar
1 cup chopped pecans
Mix sugar, cream cheese and sour cream together. Pour over grapes and coat well.
Mix topping ingredients together and sprinkle on salad just before serving.
Potato Soup
Lisa gave me this recipe about 10 or 12 years ago, so technically it is hers!! However, as soon as we have the first chill of fall I make this soup because Jamie just loves it - enjoy!
9-10 potatoes peeled and cubed
4-5 sliced carrots (or a couple of handfuls of baby carrots cut in 1/2 or 1/3)
1 bunch green onions chopped (both ends)
6 slices bacon
4 Tbsp. Flour
4 Tbsp. Butter
2 cups milk
3 chicken bullion cubes
Seasonings (to taste)
salt
pepper
garlic powder
fajita seasoning
In a large pot combine potaotes, carrots and onions and cover with water. Add bullion cubes and seasonings to taste. Bring to a boil and boil until fork can easily be inserted into potatoes.
In the mean time, cook the bacon.
Make white sauce to thicken soup by melting butter and mixing it with the flour. The result should be about the consistency of pudding. Add more butter or flour if needed. Mix milk over low heat with butter and flour mixture and bring to a slight boil (be careful not to scorch). The mixture should be thick but pourable.
Crumble bacon into soup as it is still boiling. Add milk, flour, butter mixture to the pot after the potatoes are soft and let simmer another 15 minutes or so.
YUM!
9-10 potatoes peeled and cubed
4-5 sliced carrots (or a couple of handfuls of baby carrots cut in 1/2 or 1/3)
1 bunch green onions chopped (both ends)
6 slices bacon
4 Tbsp. Flour
4 Tbsp. Butter
2 cups milk
3 chicken bullion cubes
Seasonings (to taste)
salt
pepper
garlic powder
fajita seasoning
In a large pot combine potaotes, carrots and onions and cover with water. Add bullion cubes and seasonings to taste. Bring to a boil and boil until fork can easily be inserted into potatoes.
In the mean time, cook the bacon.
Make white sauce to thicken soup by melting butter and mixing it with the flour. The result should be about the consistency of pudding. Add more butter or flour if needed. Mix milk over low heat with butter and flour mixture and bring to a slight boil (be careful not to scorch). The mixture should be thick but pourable.
Crumble bacon into soup as it is still boiling. Add milk, flour, butter mixture to the pot after the potatoes are soft and let simmer another 15 minutes or so.
YUM!
Baked Spaghetti
I got this from a friend that I work with, it is fairly easy to make, and my kids love it!! Personally I like it better than lasagna....
Preheat oven to 350
6 oz thick spaghetti
1 cup chopped onion
1/2 bell pepper (chopped)
1 lb. ground beef
15 oz can crushed tomatoes
1/2 small can tomato paste
1 can cream of mushroom soup
2 Tbsp. water
1 Tbsp. oregano
Parmesan cheese
1 cup grated mozzarella cheese
Cook spaghetti according to directions on package.
Brown hamburger meat and saute bell peppers and onions together. Drain fat.
Stir in crushed tomatoes and tomato paste, simmer uncovered 10 minutes.
Spray 9x13 glass baking dish with Pam.
Layer 1/2 spaghetti noodles in baking dish then pour half of meat mixture over top - repeat.
Mix mushroom soup with water and stir until smooth. Pour over top then sprinkle with Parmesean cheese.
Bake at 350 30-35 minutes
Sprinkle mozzarella over top during the last 5 minutes of baking.
I have posted this recipe just as it was given to me, however, it is easy to modify and make your own. I always use more spaghetti noodles than it calls for and I always add fresh garlic (of course I pretty much add garlic to everything! No vampires in this house!!)
Preheat oven to 350
6 oz thick spaghetti
1 cup chopped onion
1/2 bell pepper (chopped)
1 lb. ground beef
15 oz can crushed tomatoes
1/2 small can tomato paste
1 can cream of mushroom soup
2 Tbsp. water
1 Tbsp. oregano
Parmesan cheese
1 cup grated mozzarella cheese
Cook spaghetti according to directions on package.
Brown hamburger meat and saute bell peppers and onions together. Drain fat.
Stir in crushed tomatoes and tomato paste, simmer uncovered 10 minutes.
Spray 9x13 glass baking dish with Pam.
Layer 1/2 spaghetti noodles in baking dish then pour half of meat mixture over top - repeat.
Mix mushroom soup with water and stir until smooth. Pour over top then sprinkle with Parmesean cheese.
Bake at 350 30-35 minutes
Sprinkle mozzarella over top during the last 5 minutes of baking.
I have posted this recipe just as it was given to me, however, it is easy to modify and make your own. I always use more spaghetti noodles than it calls for and I always add fresh garlic (of course I pretty much add garlic to everything! No vampires in this house!!)
The Best Oatmeal Cookies
This cookie recipe keeps the cookies moist for several days. The secret ingredient is the instant vanilla pudding - omit it at your own peril.
Preheat oven to 350
1 1/2 cups unsifted flour
1 tsp baking soda
1 cup butter (can substitute margarine, but NOT as good)
1/4 c white sugar
3/4 c brown sugar
1 pkg (4 servings) instant vanilla pudding
2 eggs - beaten
3 1/2 c oatmeal
1 c raisins (I soak the raisins in hot water while I am mixing the cookie dough, drain before using)
mix four and soda
combine butter, sugars & pudding mix in mixer bowl. beat until smooth; beat in eggs. gradually add flour and oatmeal; then stir in the raisins.
drop 2 inches apart by teaspoons onto ungreased cookie sheet.
Bake for 10-12 minutes.
Preheat oven to 350
1 1/2 cups unsifted flour
1 tsp baking soda
1 cup butter (can substitute margarine, but NOT as good)
1/4 c white sugar
3/4 c brown sugar
1 pkg (4 servings) instant vanilla pudding
2 eggs - beaten
3 1/2 c oatmeal
1 c raisins (I soak the raisins in hot water while I am mixing the cookie dough, drain before using)
mix four and soda
combine butter, sugars & pudding mix in mixer bowl. beat until smooth; beat in eggs. gradually add flour and oatmeal; then stir in the raisins.
drop 2 inches apart by teaspoons onto ungreased cookie sheet.
Bake for 10-12 minutes.
Subscribe to:
Comments (Atom)