Another Wegmans recipe that I really liked -- it's quick and easy and tastes great.
Mushroom Orzo Soup
2 Tbsp Vegetable Oil
1 cup chopped Onionos
1 4 oz. package Wegmans Gourmet Mushrooms (I generally just use sliced white mushrooms)
1 10 oz. package Baby Bella Mushrooms, sliced
2 Tbsp Flour
3 1/2 cups Beef Broth
1 Bay Leaf
1/3 cup Orzo soup pasta
Heat oil in soup pot. Add onions and mushrooms; cook on medium 10 - 12 minutes until soft, stirring occasionally. Reduce heat to low. Stir in flour.
Add broth in a steady stream, mixing continuously to blend with flour. Add bay leaf, bring back to a boil then reduce heat and simmer, covered, about 15 minutes.
Add orzo and cook 6 - 8 minutes, until tender. Discard bay leaf. Season to taste.
Each serving (1 1/4 cups) contains 210 calories, 26 g carbohydrates (5g fiber), 9g protein, 8g fat (1g saturated fat), 0mg cholesterol and 700mg sodium.
Note: Use low sodium beef broth to reduce sodium content. Spray pan rather than use 2 tablespoons oil.
Saturday, November 19, 2011
Apple Cake
Teri Peterson gave me this recipe years ago. I used to make it all the time but I think I kind of "overdid" it. Thinking I might try it again. I remember it was wonderful with ice cream on top.
Apple Cake
2 Eggs
2 cups Sugar
1 tsp Vanilla extract
1 1/3 cup Oil
3 cups Flour
1 tsp Salt
2 tsp Cinnamon
1 tsp Baking Soda
1 cup chopped Walnuts
3 cups Apples, peeled and diced
Preheat oven to 350 degrees. Spray a 13 x 9 pan with non-stick spray.
Mix together eggs, sugar, vanilla, and oil. Gradually add dry ingredients (flour, salt, cinnamon, and baking soda). Gently fold in walnuts and apples. Batter will be lumpy. Do not overmix.
Place batter in pan and bake for about 50 minutes. Serve with whipped cream or ice cream.
Apple Cake
2 Eggs
2 cups Sugar
1 tsp Vanilla extract
1 1/3 cup Oil
3 cups Flour
1 tsp Salt
2 tsp Cinnamon
1 tsp Baking Soda
1 cup chopped Walnuts
3 cups Apples, peeled and diced
Preheat oven to 350 degrees. Spray a 13 x 9 pan with non-stick spray.
Mix together eggs, sugar, vanilla, and oil. Gradually add dry ingredients (flour, salt, cinnamon, and baking soda). Gently fold in walnuts and apples. Batter will be lumpy. Do not overmix.
Place batter in pan and bake for about 50 minutes. Serve with whipped cream or ice cream.
Sunday, November 13, 2011
Neiman Marcus Chocolate Chip Cookies
Meghan made these one time when we were visiting and they are just wonderful. I love the little kick that the espresso powder adds! This is supposedly the recipe Neiman Marcus uses for the *signature* cookies they sell in their stores.
Neiman Marcus Chocolate Chip Cookies
1/2 cup (1 stick) Butter, softened
1 cup light Brown Sugar
3 Tbsp granulated Sugar
1 large Egg
2 tsp Vanilla extract
1 3/4 cup Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 tsp instant Espresso Coffee Powder
1 1/2 cups semi-sweet Chocolate Chips
Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds.)
Beat in the egg and the vanilla for another 30 seconds.
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet or a cookie sheet lined with parchment paper, about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crisper cookie.
Yield: About 2 dozen cookies.
Neiman Marcus Chocolate Chip Cookies
1/2 cup (1 stick) Butter, softened
1 cup light Brown Sugar
3 Tbsp granulated Sugar
1 large Egg
2 tsp Vanilla extract
1 3/4 cup Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 tsp instant Espresso Coffee Powder
1 1/2 cups semi-sweet Chocolate Chips
Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds.)
Beat in the egg and the vanilla for another 30 seconds.
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet or a cookie sheet lined with parchment paper, about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crisper cookie.
Yield: About 2 dozen cookies.
Parmesan Chicken
Grandma (Glennys) gave me this recipe years ago and I've been making it ever since. I don't really measure anything so I'm recording the recipe the way I make it now. The amounts listed are approximate.
Parmesan Chicken
4 - 6 boneless, skinless Chicken Breast halves
1/2 cup Flour
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 - 1 tsp Black Pepper
3/4 cup Milk
1/8 - 1/4 cup Parmesan Cheese
1 cup Seasoned Bread Crumbs (or Panko with Italian seasonings such as Basil, Parsley, etc. added)
Olive oil
In a small bowl combine the flour with garlic powder, onion powder, and black pepper. Set aside. Next, in another small bowl combine milk with Parmesan cheese. Mix with a fork to blend. Set aside. Finally, on a large plate, pour out bread crumbs or panko.
Prepare each piece of chicken by first coating with the flour mixture until completely covered. Next, dip the chicken into the milk mixture until it is coated on each side. Finally, dredge the chicken in the bread crumbs until well covered. Repeat with remaining pieces of chicken.
Pour oil into frying pan and heat. When oil is medium hot, add chicken and cook, turning once, until golden brown on each side.
This is nice served as is or with melted mozzarella cheese and pasta sauce over it.
Parmesan Chicken
4 - 6 boneless, skinless Chicken Breast halves
1/2 cup Flour
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 - 1 tsp Black Pepper
3/4 cup Milk
1/8 - 1/4 cup Parmesan Cheese
1 cup Seasoned Bread Crumbs (or Panko with Italian seasonings such as Basil, Parsley, etc. added)
Olive oil
In a small bowl combine the flour with garlic powder, onion powder, and black pepper. Set aside. Next, in another small bowl combine milk with Parmesan cheese. Mix with a fork to blend. Set aside. Finally, on a large plate, pour out bread crumbs or panko.
Prepare each piece of chicken by first coating with the flour mixture until completely covered. Next, dip the chicken into the milk mixture until it is coated on each side. Finally, dredge the chicken in the bread crumbs until well covered. Repeat with remaining pieces of chicken.
Pour oil into frying pan and heat. When oil is medium hot, add chicken and cook, turning once, until golden brown on each side.
This is nice served as is or with melted mozzarella cheese and pasta sauce over it.
Rhubarb Crisp
Another Grandma (Glennys) recipe that is just incredible. I could seriously just stand there and eat the entire crisp in one sitting. Just thinking about it now ... well, I wish I had some rhubarb!
Rhubarb Crisp
4 cups fresh or frozen unsweetened Rhubarb
1 cup Granulated Sugar
3/4 cup Flour
2/3 cup Brown Sugar
1/2 cup Rolled Oats
3 Tbsp Butter, melted
Preheat oven to 325 degrees.
Put rhubarb in greased 8" x 8" baking dish. Mix granulated sugar with 1/4 cup flour and stir into the rhubarb. Combine brown sugar, oatmeal, remaining flour and butter. Sprinkle over the top of the rhubarb. Bake for about 40 minutes.
Serve with vanilla ice cream or whipped cream.
Note: You could substitute blueberries or a combination of fruits such as strawberries/rhubarb or strawberries/raspberries/blueberries for the rhubarb to make a nice crisp!
Rhubarb Crisp
4 cups fresh or frozen unsweetened Rhubarb
1 cup Granulated Sugar
3/4 cup Flour
2/3 cup Brown Sugar
1/2 cup Rolled Oats
3 Tbsp Butter, melted
Preheat oven to 325 degrees.
Put rhubarb in greased 8" x 8" baking dish. Mix granulated sugar with 1/4 cup flour and stir into the rhubarb. Combine brown sugar, oatmeal, remaining flour and butter. Sprinkle over the top of the rhubarb. Bake for about 40 minutes.
Serve with vanilla ice cream or whipped cream.
Note: You could substitute blueberries or a combination of fruits such as strawberries/rhubarb or strawberries/raspberries/blueberries for the rhubarb to make a nice crisp!
Saturday, November 12, 2011
Chicken Cheddar Chowder
I found this recipe in the newspaper and decided to try it. It was the winning recipe in a Progresso soup contest submitted by Jennifer Borgesen of Waterford, MI. It's really good and most of the ingredients you'll probably already have on hand.
Chicken Cheddar Chowder
2 whole Chicken breasts
1 Red Bell Pepper
2 Tbsp. Olive Oil
1 cup Sweet Onion, chopped
1 Garlic clove, crushed
2 medium Yukon Gold or Russet Potatoes, peeled and cut into chunks
2/3 cup Whole Kernel Corn
1 tsp. minced fresh Thyme
1 tsp. minced fresh Sage
1/2 - 1 tsp. Sweet Paprika
2 - 3 cups Chicken Stock or Broth
2 Tbsp. all purpose Flour
1 cup Buttermilk (I used regular milk)
8 oz. (2 cups) shredded Sharp Cheddar Cheese
Salt and Pepper to taste
Cook chicken breasts and cut into bite-sized pieces. Roast bell pepper until blackened on grill or under broiler (or used jarred red pepper slices!) Remove skin from bell pepper and cut into thin strips about 1" long.
Heat olive oil in a large soup pot over med-low heat until hot. Add onion and garlic; cook and stir until onions are softened. Add potatoes and corn; cook until onions and potatoes are light golden brown, stirring frequently.
Add chicken, bell pepper, thyme, sage, paprika, and enough chicken stock to cover potatoes. Cover, simmer 30 - 40 minutes or until potatoes are tender, adding additional chicken stock if necessary. Add flour to the buttermilk (milk) and beat with a wire whisk until smooth. Over low heat, stir flour mixture into the soup, cooking until thickened.
Stir 1 1/2 cups of the cheese, a handful at a time, into the soup. Add salt and pepper to taste.
Serve soup, garnished with remaining cheese. Makes 9 cups or about 4 servings.
Chicken Cheddar Chowder
2 whole Chicken breasts
1 Red Bell Pepper
2 Tbsp. Olive Oil
1 cup Sweet Onion, chopped
1 Garlic clove, crushed
2 medium Yukon Gold or Russet Potatoes, peeled and cut into chunks
2/3 cup Whole Kernel Corn
1 tsp. minced fresh Thyme
1 tsp. minced fresh Sage
1/2 - 1 tsp. Sweet Paprika
2 - 3 cups Chicken Stock or Broth
2 Tbsp. all purpose Flour
1 cup Buttermilk (I used regular milk)
8 oz. (2 cups) shredded Sharp Cheddar Cheese
Salt and Pepper to taste
Cook chicken breasts and cut into bite-sized pieces. Roast bell pepper until blackened on grill or under broiler (or used jarred red pepper slices!) Remove skin from bell pepper and cut into thin strips about 1" long.
Heat olive oil in a large soup pot over med-low heat until hot. Add onion and garlic; cook and stir until onions are softened. Add potatoes and corn; cook until onions and potatoes are light golden brown, stirring frequently.
Add chicken, bell pepper, thyme, sage, paprika, and enough chicken stock to cover potatoes. Cover, simmer 30 - 40 minutes or until potatoes are tender, adding additional chicken stock if necessary. Add flour to the buttermilk (milk) and beat with a wire whisk until smooth. Over low heat, stir flour mixture into the soup, cooking until thickened.
Stir 1 1/2 cups of the cheese, a handful at a time, into the soup. Add salt and pepper to taste.
Serve soup, garnished with remaining cheese. Makes 9 cups or about 4 servings.
Rhubarb Sauce
Grandma (Glennys) knows how to make all things Rhubarb! She used to make this sauce and serve it warm over ice cream -- delicious!! Could also be served over a slice of pound cake or New York style cheesecake.
Rhubarb Sauce
2 1/4 cup Rhubarb, finely chopped
1 1/2 - 2 cups Water
2/3 cup Sugar
1 Tbsp. Cornstarch
Combine rhubarb and water in a saucepan. Heat to boiling and cook until tender. Reduce heat. Add sugar. Mix cornstarch with a little bit of water and add to sauce. Increase heat and stir constantly until sauce thickens.
Rhubarb Sauce
2 1/4 cup Rhubarb, finely chopped
1 1/2 - 2 cups Water
2/3 cup Sugar
1 Tbsp. Cornstarch
Combine rhubarb and water in a saucepan. Heat to boiling and cook until tender. Reduce heat. Add sugar. Mix cornstarch with a little bit of water and add to sauce. Increase heat and stir constantly until sauce thickens.
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