Thursday, March 7, 2013
Here's to a new year and learning new things!
Monday, February 21, 2011
Snickerdoodles are on of my favorite cookies and bring back such great memories of my mom in the kitchen. I loved helping her with them. Rolling the balls into the cinnamon & sugar mixture and then placing them on the baking sheet. They would come out a perfect circle and absolutely yummy! That is behind my thoughts that this cake can not possibly be bad.
I've made the cakes and am waiting on them to cool. Then it is on to the frosting. As soon as I get some feedback on the taste I will post again and let you know all of the ins and outs of this "can't be not yummy" cake.
This is one of those Campbell soup one pot recipes which are really nice on an evening when you get home late and don't want to eat at 8 p.m. My one suggestion is don't add the corn until last and mix everything together well before you add the corn. This way the spices are not just sitting on top when you put the pork chops on. I changed the directions below to reflect that.
The boys did come home later that evening and ate some. So I did get a family result. I was not that keen on it, the hubby and one boy liked it and the other boy liked the meat part but not the rice part. I think I might make this again, but I don't think it is cookbook worthy. Anyway, here's the recipe~
1 can (10 3/4 ounces) Campbells Condensed Tomato Soup
1 cup water
1 cup frozen whole kernel corn
3/4 cup uncooked regular long grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme
4 boneless pork chops, 3/4 inch thick
Stir the soup, water, onion powder, black pepper and 1/4 teaspoon of the thyme in a 2-quart shallow baking dish. Add the corn and mix in. Top with the pork. Sprinkle the pork with additional black pepper and the remaining thyme. Cover the baking dish.
Bake at 375 degrees for 45 minutes or until the pork is cooked through and the rice is tender.
Recipe note: For saucier rice, increase the water to 1-1/3 cups.
Monday, February 7, 2011
Serves 6 to 8
1 Tbsp Salt
1 teaspoon paprika
2 whole chickens (3 1/2 to 4 pounds each), giblets discarded
1 teaspoon cornstarch
1 cup plus 1 tablespoon water
1/2 cup honey
5 tablespoons cider vinegar
1 cup low-sodium chicken broth
1 teaspoon minced fresh thyme
2 tablespoons unsalted butter , cut into pieces and chilled
1. PREP CHICKEN Adjust oven rack to middle position and heat oven to 375 degrees. Combine 1 tablespoon salt, 2 teaspoons pepper, and paprika in small bowl. Pat chickens dry with paper towels. Rub mixture under skin and over outside of each chicken. Tuck wings behind back, and tie legs together with kitchen twine.
2. MAKE GLAZE Stir cornstarch and 1 tablespoon water together in bowl until no lumps remain; set aside. Bring honey and 4 tablespoons vinegar to simmer in saucepan over medium-high heat. Cook, stirring occasionally, until reduced to ½ cup, 3 to 5 minutes. Slowly whisk cornstarch mixture into glaze. Return to simmer and cook 1 minute.
3. ROAST CHICKEN Arrange chickens, breast side down, on V-rack set inside roasting pan. Roast until just golden, about 35 minutes. Remove chickens from oven and, flip breast side up. Raise oven temperature to 450 degrees. Pour 1 cup water and broth into roasting pan. Return chickens to oven and roast until thigh meat registers 165 to 170 degrees, 30 to 40 minutes. Brush chickens evenly with thick layer of glaze, and continue to roast until glaze is golden brown, about 10 minutes. Transfer chickens to cutting board, brush with remaining glaze, and let rest 15 minutes.
4. MAKE SAUCE Meanwhile, pour pan juices and any accumulated chicken juices into saucepan; skim fat. Stir in thyme, bring to simmer, and cook until sauce is slightly thickened and reduced to 1 cup, about 10 minutes. Off heat, whisk in butter and remaining vinegar. Season with salt and pepper. Carve chickens and serve, passing sauce at table.
Sunday, February 6, 2011
I also ended up doing 4 layers in stead of the three. I had a lot of the filling mixture and it worked well for me. But, I think it was because the ready-oven noodles were smaller than normal lasagna noodles. Other than that it wasn't to bad. I just know now to tweak it next time I make it and I have made notes on the sheet. So in the cookbook it goes.
Simple Cheese Lasagna
Serves 6 to 8
Our Chunky Tomato Sauce for Lasagna (see related recipe) tastes better than jarred sauce, but if using jarred sauce (tomato only) is more convenient, you will need about two 24- to 26-ounce jars.
|15||ounces ricotta cheese (1 3/4 cups)|
|2 1/2||ounces Parmesan cheese , grated (1 1/4 cups)-|
|1/2||cup minced fresh basil|
|1||large egg , lightly beaten|
|1/2||teaspoon table salt|
|1/2||teaspoon ground black pepper|
|6||cups tomato sauce (see note above)|
|12||no-boil lasagna noodles (one 8-or 9-ounce package)|
|1||pound whole milk mozzarella , shredded (4 cups)|
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Mix the ricotta, 1 cup of the Parmesan, the basil, egg, salt, and pepper until well combined.
2. Following the photos, spread 1/4 cup of the tomato sauce over the bottom of a 9 by 13-inch baking dish. Place 3 of the noodles on top of the sauce and drop 3 tablespoons of the ricotta mixture down the center of each noodle, then spread it to an even thickness. Sprinkle evenly with 1 cup of the mozzarella. Spoon 1 1/2 cups of the sauce evenly over the cheese. Repeat this layering two more times.
3. For the final layer, place the 3 remaining noodles on top. Spread the remaining 1 1/4 cups sauce over the noodles. Sprinkle with the remaining 1 cup mozzarella and then the remaining 1/4 cup Parmesan. Spray a large sheet of foil lightly with vegetable oil spray and cover the lasagna. Bake for 15 minutes.
4. Remove the foil and continue to bake until the cheese is browned and the sauce is bubbling, about 25 minutes longer. Let cool for 10 minutes before serving.