I was sort of inspired by Sheena to add this page…she started a food blog (see Foodie in my links area) and I thought that it might be handy to post a few recipes I’ve made lately so others can try them and I can find them back more easily. 🙂
Roasted Garlic & Tomato Soup
Preheat oven to 400 F. Slice off the top of the garlic bulb to expose most of the cloves. Slice tomatoes in half. Transfer garlic and tomato halves into an oven proof pan and drizzle olive oil over them. Sprinkle salt and pepper over them and roast in the oven for 45 min or until garlic is golden and tomatoes are soft. After removing from the oven, squeeze out the softened garlic and peel tomatoes.
In a saucepan, saute chopped onion with some oil for 3 min or until soft. Add 2 cups of vegetable stock and bring to boil. Add garlic, tomatoes, coriander, paprika, thyme, cayenne pepper and butter. Simmer for 3 min on medium heat and stir occasionally. Season with salt and pepper if needed.
Let it cool down for a while then pureé in a food processor. Pour the soup into serving bowls and grate parmesan cheese on top.
Banana Chocolate-Chip Waffles
2 cups all-purpose flour
3 tsp baking powder
1 Tbsp sugar
3/4 tsp salt
1 and 1/2 cups milk
1/3 cup melted shortening
1 cup mashed ripe bananas (2 bananas)
1/4 cup semi-sweet chocolate chips
Sift flour with dry ingredients. Beat eggs, add milk and shortening. Pour into dry ingredients, add bananas and beat until smooth. Stir in chocolate chips. Use 1/2 cup batter for each waffle. Bake in a hot waffle iron until golden brown. Serve immediately with butter and if you want it, syrup. Six 7-inch waffles.
Sausage Gravy (for biscuits!)
1 pound ground pork sausage
2 tablespoons butter
1/4 cup all-purpose flour
4 cups milk
salt and pepper to taste
In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned. Stir in the butter until well blended, then stir in the flour until mixture is thick and pasty.
Reduce heat to medium low and slowly add the milk, stirring constantly, until mixture is thick and bubbly and to desired consistency. Season with salt and pepper to taste.
One Dish Chicken Bake
1 (6oz.) pkg chicken flavored stuffing mix
1-1/2 c. hot water
1/4 c. butter, cut into pieces
3-4 boneless skinless chicken breasts
1 can cream of mushroom soup
1/2 c. milk
Preheat oven to 375°.
In a large bowl combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.
Place the chicken down the center of a 8×12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 45 minutes or until the chicken is fully cooked and the juices run clear.
Lime Cooler Cookies
1 C. all-purpose flour
3/4 cup confectioners’ sugar, divided
1 tsp finely grated lime zest
1/2 cup salted butter, softened
1/4 tsp vanilla extract
Preheat oven to 350 degrees. Combine flour, 1/4 cup confectioners’ sugar and lime zest in mixing bowl. Add butter and vanilla extract and blend until dough comes together. Drop dough by teaspoons onto cookie sheet, spacing evenly. Bake for 15 minutes until cookie bottoms are golden brown. Remove to cooling rack. Cool completely then toss in 1/2 cup powdered sugar to coat them. (if cookies are warm when you do this, the sugar will melt)
Makes about a dozen.
1 cup all-purpose flour
3/4 cup unsweetened natural cocoa powder (not Dutch process)
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into cubes
8 ounces dark bittersweet chocolate, chopped
4 ounces high quality white chocolate, chopped
4 large eggs, at room temperature
1 cup granulated sugar
1 1/4 cup your favorite stout beer, at room temperature
3/4 teaspoon vanilla
1 cup semi-sweet chocolate chips
Preheat oven to 375 degrees. Line a 13 x 9-inch baking pan with parchment paper; or, use a nonstick pan coated well with nonstick spray.
In a medium bowl, whisk together the flour, cocoa and salt; set aside.
Melt the chocolate in the microwave: In a medium glass bowl, or other microwave-safe bowl, combine the dark chocolate, white chocolate and butter. Microwave on medium power for 45 seconds and stir. Continue microwaving and stirring at 30 second intervals, reducing to 15 second intervals as the chocolate is nearly melted. Stop just when the chocolate is smooth (all microwaves are different, so take care not to burn it). Set aside.
Combine the eggs and sugar in a large bowl and mix on high speed until light and fluffy, about 3 minutes. Add melted chocolate in two additions, beating on medium speed until combined. Add flour mixture in two additions, beating on medium speed until combined. Add one-third of the beer and the vanilla and whisk until combined. Repeat two more times with remaining beer.
Pour brownie batter into prepared pan. Sprinkle chocolate chips evenly over top. Bake for 23 to 27 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan or rest for 10 minutes then lift out the parchment paper and place on a cooling rack. Makes about 24 brownies.