25 de diciembre de 2016
Perfect Waffle Iron Omelet
24 de diciembre de 2016
2 eggs (per omelet)
Bell peppers (green, red, orange, yellow - your choice)
Any other veggies
Salt and pepper
2 Tablespoons milk
Crack 2 eggs into a bowl and add salt and pepper for seasoning.
Add 2 Tablespoons of milk to eggs and whisk together.
Mix in veggies.
Add egg and veggie mix to waffle maker and cook until eggs are firm (don't pay attention to waffle maker timer)
Serve with some fresh tomatoes and top with shredded cheese if desired. Enjoy a healthy omelet !
23 de diciembre de 2016
Chicken Biscuit Casserole
22 de diciembre de 2016
Slow Cooker Brown Sugar Chicken
21 de diciembre de 2016
1 cup Bread crumbs
1 package Onion soup mix
1 cup Ketchup
Mix by hand all ingredients except 1/4 of the ketchup. Put in a loaf pan and top with the remaining ketchup.
Bake 350F for 1 hour. Let stand 10min prior to serving.
1 package Onion soup mix
1 cup Ketchup
Bake 350F for 1 hour. Let stand 10min prior to serving.
20 de diciembre de 2016
Chicken Hamonado, Sweet Roast in Pineapple
from Mama's Guide Home
4 Pounds Whole Roasting Chicken
Pineapple Chunks - 1 can ( 20 oz. net wt. or 1 lb. 4 oz. or 567 g.), liquid reserved
Pineapple Juice - 1 cup
Maggi Seasoning - 1 teaspoon
Patis or Filipino Fish sauce - 2 Tablespoons
Calamansi or Lemon Juice - 1 Tablespoon
Brown Sugar - 3/4 cup
Garlic - 1 teaspoon, minced
salt - 1 teaspoon
White Pepper Powder - 1 teaspoon
Tanglad (Lemon Grass)
Pre-marinate the whole roasting chicken with Maggi seasoning, fish sauce or patis, 1 cup pineapple juice, calamansi or lemon juice, garlic, salt, white pepper. Rub the chicken all over with these ingredients.
Cover in plastic wrap in a non reactive container. Refrigerate at least 6 hours or overnight.
When ready to cook, preheat oven to 375 F degrees. Grease and prepare a roasting pan measuring approximately 9 X 13 inches. Place the pre-marinated whole chicken. Insert tanglad inside the chicken.
Cover the entire chicken and roasting pan with aluminum foil and roast in the oven.
Cook for 35 minutes per pound of chicken (with bone).
At the last thirty minutes of cooking, remove the foil cover from the chicken.
Combine the reserved pineapple juice from the canned pineapple and brown sugar, then pour it over the chicken.
Add the pineapple chunks over the rest of the chicken. Let this cook for 25 minutes till top of chicken has a nice glaze.
When chicken is done, arrange on a serving platter. Garnish with more pineapple chunks and Cherries.
Pour a little of the drippings on the roast to make it shiny
19 de diciembre de 2016
Brown Sugar Meatloaf
18 de diciembre de 2016
Copy Cat Honey Baked Ham
3 1/2- lbs ham (spiral cut smoked, fully cooked)
1/2 - cup pear or apple juice (I used a apple harvest blend)
1/2 - cup orange juice
1/2 - cup brown sugar (firmly packed)
1/2 - cup honey
hand held butane torch
Preheat oven to 375°F. Place the ham, cut end down, in a large baking pan.
Mix the pear or apple juice with the orange juice in a bowl and mix.
Pour the juice mixture over the ham and bake for 15 minutes basting frequently with juices. Remove from oven.
Mix brown sugar and honey together in a small bowl.
Brush mixture over ham and bake for another hour or until internal temperature reads 140°F.
Using a butane torch carefully caramelize the glaze to the crust using small strokes.
ARROZ FRITO CON BACON Y TORTILLA
Ingredientespara 4 personas:
300 g de arroz
200 gramos de bacon ahumado
aceite de oliva virgen extra (cuanto mejor es el aceite, mejor es el resultado)
Empezamos poniendo el arroz a cocer con abundante agua y sal al gusto. Mientras se va haciendo el arroz, preparamos una tortilla a la francesa con los dos huevos, la cortamos a daditos y reservamos.
En la misma sartén, salteamos el bacon cortado a tiritas con una cantidad algo generosa de aceite.
Una vez tenemos el arroz cocido a nuestro gusto, lo escurrimos y lo echamos en la sartén junto al bacon y lo llevamos de nuevo al fuego mezclando bien y salteando todo.
Al cabo de dos o tres minutos añadimos la tortilla a daditos, le damos unas vueltas mezclando todo y ya está.
17 de diciembre de 2016
1 lámina de hojaldre cuadrada (yo comprada)
200 gr de jamón cocido de calidad, mejor si se cuadrado o rectangular
200gr de queso cortado en láminas, yo he usado gruyere.
1 huevo batido para pintar
16 de diciembre de 2016
100 gr. de arroz
500 ml. de nata líquida (crema de leche)
500 ml de leche
100 gr. de azúcar
370 gr. de leche condensada
Canela en rama
Canela en polvo
Corteza de limón
15 de diciembre de 2016
Easy Gingerbread Pancakes
14 de diciembre de 2016
Red Velvet Pancakes
13 de diciembre de 2016
Santa's Swirl CookiesRenee's Kitchen Adventures
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 tsp. salt
- 1 tsp. pure vanilla extract
- 1/4 tsp. almond extract
- 1 large egg
- 2 1/2 cups all purpose flour
- red and green colored sugar
- red, white and green nonpareils
- In large bowl, cream butter, salt, and sugar together with an electric mixer.
- Add in egg and extracts. Mix in flour and beat until dough comes together.
- Divide dough in half. Roll out one of the halves into an 8 x 8" square and sprinkle sugars like patchwork. (see the photo in the text for reference). Roll up jelly-roll style then roll in nonpareils and wrap in tightly in plastic wrap. Repeat with other half of dough.
- Refrigerate rolls for 2 or more hours, or until very firm.
- Preheat oven to 375 degrees F. Line cookie sheets with parchment. Remove plastic wrap from rolls and slice into 1/4" slices, then lay on prepared cookie sheets about 2" apart.
- Bake in oven for 6 -8 minutes or until edges just start to brown. Allow to rest on cookie sheet for 2 minutes before removing to wire rack to cool completely.
Prep Time: 02 hrs. 10 mins. Cook time: 00 hrs. 08 mins.
Total time: 2 hrs. 18 mins.
12 de diciembre de 2016
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1/4 teaspoon grated lemon zest plus 1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat-leaf parsley leaves
Put the shrimp on a large disposable pie pan or paper plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.
Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the lemon zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.
Divide the shrimp among plates or arrange on a platter and serve.
Copyright 2001 Television Food Network, G.P. All rights reserved http://www.foodnetwork.com
11 de diciembre de 2016
1 to 1 1/2 pounds carrots, all a similar size and thickness, peeled and quartered lengthwise, tops reserved for garnish
Kosher salt and freshly ground black pepper
2 tablespoons dark brown sugar
1 tablespoon molasses
1/2 to 1 cup water
2 tablespoons butter
1 sprig rosemary
In a skillet large enough to hold the carrots, heat the olive oil over medium heat. When the oil begins to smoke lightly, add the carrots and season with salt and black pepper. Using a wooden spoon, stir the carrots to coat with the oil and seasonings.
10 de diciembre de 2016
3 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/2 sticks (12 tablespoons) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
Gel-paste food coloring, optional
Royal Icing, recipe follows
Edible decorations, such as sprinkles or candy balls, optional
1/4 cup meringue powder
8 cups sifted confectioner's sugar
In a large bowl, use a whisk to combine the flour, salt and baking powder. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, 3 to 5 minutes. Add the eggs and vanilla extract and beat until completely combined.
Reduce the mixer speed to low and add the flour mixture slowly, about 1/2 cup at a time until finished, mixing until just combined. Form the dough into 2 disks and wrap in plastic. Refrigerate until slightly firm, about 1 hour, or up to overnight.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper, or spray with cooking spray.
Roll the dough out onto a floured work surface and use cookie cutters to cut out shapes, then transfer to the prepared baking sheets, leaving about a 2-inch space between each cookie.
Chill the cut-out cookies on the baking sheets for about 15 minutes before baking for a more precise shape. Bake until just starting to become crisp and golden around the edges, about 15 minutes. Remove the cookies to a rack and let cool completely.
Use food coloring to tint Royal Icing into different colors. To decorate, cover the cookies with the Royal Icing, then sprinkle on decorations while the icing is still wet. Let the icing set completely.
Add the meringue powder to 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment and whip for about 30 seconds. Slowly add the confectioner's sugar, and continue to beat until medium peaks form. If the icing is too stiff, add water a tablespoon at a time. Keep covered until ready to use. Transfer to a squeeze bottle for easier decorating.
Yield: 4 cups icing
Recipe courtesy of Nancy Fuller
9 de diciembre de 2016
2 Tbsp. Butter
10 oz. Bag Marshmallows
Red and Green Food Coloring
6 Cups Krispy Rice Cereal
8 de diciembre de 2016
grated mozzarella cheese
red & green peppers, cut into small thin strips
pepperoni slices, cut into fourths
7 de diciembre de 2016