Category Archives: Recipes

Pumpkin Chocolate Chip Cookies

Sep

23

2011

Pumpkin Chocolate Chip Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 16 Large Cookies

Ingredients

  • Ingredients
  • 1 cup canned pumpkin
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 tablespoon vanilla paste (extract will work just fine)
  • 2 cups semisweet chocolate chips

Instructions

  1. 1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt.
  2. 2. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
  3. 3. Add vanilla and chocolate chips.
  4. 4. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.
http://andreachristensen.com/blog/2011/09/23/pumpkin-chocolate-chip-cookies/

Pizza Dough

Jul

22

2011

Pizza Dough

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 1 Pizza

Pizza Dough

Ingredients

  • * 3 cups all-purpose flour
  • * 1 (.25 ounce) package active dry yeast
  • * 2 tablespoons vegetable oil
  • * 1 teaspoon salt
  • * 1 tablespoon white sugar
  • * 1 cup warm water (110 degrees F/45 degrees C)

Instructions

  1. 1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
  2. 2. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.
http://andreachristensen.com/blog/2011/07/22/pizza-dough/

Stuffed Peppers

Sep

18

2010

Stuffed Peppers4 large red bell peppers
3/4 pound ground chuck
1/2 pound ground pork
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons beef bouillon granules
2 teaspoons House seasoning, recipe follows
1 cup cooked rice
1/2 cup jarred cheese and salsa
1/2 cup sour cream
1 cup diced tomatoes
1/2 cup chopped green onion tops
1 tablespoon soy sauce
1 cup hot water


Directions:

Preheat oven to 350 degrees F.

Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.

Using a hot skillet, saute the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, and house seasoning together. Saute until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.


House Seasoning:

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months

Greek Salad

Aug

18

2010

Greek SaladGreek Salad

3 T EVOO
1 1/2 T Lemon Juice
1 clove garlic, minced
1/2 t  dried oregano
1/4 t salt
1/4 t pepper
3 tomatoes, cut into wedges
1/2 red onion – sliced into thin rings
1/2 cucumber – sliced into thick half moons
1/2 green pepper – julienned
4 oz. feta cheese – cubed or crumbled
16 calamata olives

PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. GARNISH the Greek salad with a little freshly ground black pepper.

Mahi Mahi Tacos

May

20

2010

Ingredients

Slaw:

  • 1 cup mayonnaise
  • 1/4 cup diced red peppers (roasted preferred)
  • 1/4 cup diced green peppers
  • 1/4 cup diced yellow onion
  • 1/4 cup diced carrots
  • 1/4 cup diced celery
  • 1/4 cup chopped fresh cilantro leaves
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne powder
  • 1/2 teaspoon seasoning salt
  • 1/4 cup sugar
  • 1/3 cup white vinegar
  • 1 head green cabbage, quartered and sliced into thin strips

BBQ Sauce:

  • 1/2 cup mango chunks
  • 2 roasted red bell peppers, (roasted at 400 degrees F, seeds and skin removed)
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons white vinegar
  • 1/2 tablespoon Caribbean jerk seasoning
  • 1/4 tablespoon crushed red pepper flakes
  • 1 cup BBQ sauce

Cilantro White Sauce:

  • 1 cup plain yogurt
  • 1 cup sour cream
  • 1/2 bunch chopped fresh cilantro leaves
  • 1 lime, juiced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon blackening spice

Guacamole:

  • 2 fresh avocados, halved, pitted and flesh diced
  • 2 fresh jalapenos, diced
  • 1 lime, juiced
  • 1/4 cup diced red onion diced
  • 1 teaspoon fresh minced garlic
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 bunch chopped fresh cilantro leaves

Tacos:

  • 1 to 1 1/2 pounds mahi mahi, skinned and cleaned
  • Blackening seasoning
  • Olive oil
  • 1 dozen (6-inch) flour tortillas
  • 1 cup shredded cheese of choice
  • 1 cup diced tomatoes

Directions

For the Slaw:

In mixing bowl mix all ingredients together except the cabbage. Once evenly mixed add the cabbage and turn with your hands or spoons until the cabbage is evenly coated. Cover and store in refrigerator until ready to serve. Should be made 24 hours in advance.

BBQ Sauce:

Mix all of the ingredients in food processor and puree. Pour into a bowl or jar and refrigerate.

Cilantro White Sauce:

Mix all of the ingredients in a mixing bowl until thoroughly combined. Cover and store in the refrigerator.

Guacamole:

Mix all of the ingredients into a mixing bowl. HINT: Use a potato masher first to crush the avocados then use spoon to combine the mixture. Cover and refrigerate.

Tacos:

Preheat the oven to 400 degrees F.

Coat the mahi mahi with blackening seasoning. Add some olive oil to a saute pan and add the mahi mahi. Cook until flaky, about 3 to 5 minutes. Shred the fish with a fork or a spoon. When the fish is no longer pink in the center, add 1/2 cup BBQ sauce and mix together. Heat the tortillas in the oven for 30 seconds to 1 minute.

To serve:

Spoon the guacamole down the center of each tortilla then add a layer of shredded cheese and diced tomatoes. Add the slaw and the mahi mahi. Top with the white cilantro sauce. Arrange on a serving platter, get a napkin and dig in.

The Best Chocolate Chip Cookies {EVER}

May

11

2010

I did it! I created the BEST chocolate chip cookie recipe in the Entire Universe – and that’s a big space.

Want confirmation? Just ask this guy.

Now, here’s the thing that is so exciting to me:

It’s my first very own recipe. My very first very own recipe.

That’s right. I took the little I know about baking, put it into the mixer, and out of the oven came these beauties.

What makes them better than other cookies in the universe:

1) They’re chewy. Chewy Chocolate Chip Cookies – can you really argue with that?

2) They’re chocolatey, but not too chocolatey.

3) Now here’s the secret – I don’t add the salt until the very end – even after the chocolate chips. This gives the cookies these little sparkles of saline – total surprise. You get that salty sweetness that is neither overwhelming or underplayed. Try it, try it, you will see! You will like them, Sam-I-Am.

Andrea’s Mo’Yum Chocolate Chip Cookies

Pre-heat oven to 375°

3/4 C sugar
3/4 C packed brown sugar
1/2 C butter
1/2 C shortening
1 egg
2 1/4 C flour
1 t vanilla
1 t baking soda
1/2 t salt
1 bag (2 C) chocolate chips

In a large bowl mix sugars, butter, shortening, egg & vanilla. Add flour & baking soda. Stir in chocolate chips. Add salt at the very end. Roll onto ungreased cookie sheet, flatten each cookie slightly with the palm of your hand. Bake 8-10 minutes @ 375°

Roquefort Pear Salad

Apr

18

2010

1 head leaf lettuce, torn into bite-size pieces
3 pears – peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado – peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste

Directions

  1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
  2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
  3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.