Homemade Pesto

This is easy to make, freezes well and adds a kick to almost any savory dish.

2 cups basil leaves

2 cloves garlic

1/2 cup grated parmesan cheese

1/3 cup pine nuts

1/2 cup extra-virgin olive oil

salt and pepper needed

Using a food processor, finely chop the basil and garlic. Add the parmesan and pine

nuts and pulse into a coarse paste. With the machine on, slowly add the olive oil until

incorporated. Season with salt and pepper.

( Can be refigerated in an airtight container for up to one week.)

So stinkin' YUMMY!!!!

Recipe from Rachel Ray

I Scream! You Scream! We all Scream for Pudding?

On Saturday I went to Ruth's Diner with some friends and sampled their absolutely fabulous chocolate pudding.  As a direct result of this I have pretty much been craving chocolate pudding since.  I used this recipe from the lovely Barefoot Contessa off of the food network and loved it.  It's not quite as good as Ruth's because I have to make it myself, but it will do.  

Ingredients

• 6 extra-large egg yolks
• 1/2 cup sugar
• 1/4 cup cornstarch
• 3 tablespoons very good cocoa powder
• Pinch salt
• 2 cups milk
• 1-ounce very good semisweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons pure vanilla extract
• 2 tablespoons heavy cream

Directions

Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.

Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.

Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.

Zesty Chicken Enchiladas

This is a great recipe ... already got an A+ from Dallin, Dave, Grace and Garrett.

hands on time: 35 min.
total time: 55 min.
serves 4

If you can't find Tamatillos ( Walmart lady told me they have them in other Walmart areas..but not Herriman yet.) But you can use a 16-0z bottle of green chili salsa with one cup of cream.

1 tablespoon canola oil
1 pound tomatillos ( papery skins removed), chopped
1 poblano pepper, seeded and chopped
2 cloves garlic, chopped
3/4 teaspoon ground cumin
salt and pepper
1 cup heavy cream
1 Two to 2 and one half pound rotisserie chicken, meat shredded
1 14.5 ounce can diced tomatoes, drained
1 1/4 cup grated Monterey Jack Cheese ( I add a bit more)
8-6 inch corn tortillas
Pico de Gallo sauce, or salsa of your choice

* Heat oven to 400 F. Heat the oil in a large skillet over med-high heat. Add the tomatillos, onion, poplano, garlic, cumin and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10-12 minutes. Transfer to a food processor, add the cream and puree.\

* In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, 1/2 cup to the tomatillo sauce and 1/2 teaspoon salt and pepper.

*Warm the tortillas. Spread one cup of the tomatillo sauce in a 9x13 inch baking dish. I cover the tortilla on both sides with the sauce, add the chicken mixture, roll the tortilla and place in pan seam side down.

* Top the remaining sauce and add cheese. Bake until beginning to brown, 10 to 15 minutes.
We served this with limes, guacamole, sour cream and Pico de Gallo.

Mild but YUMMY... I found this in Real Simple Magazine.

Dry Rub

I am so excited for spring!!!! This weather makes me all sorts of happy! We dusted off the grill and fired it up yesterday. Heaven. Here is a simple dry rub recipe. I've used it multiple times, on several types of meat (I even sprinkled them on sliced potatoes before tossing them on the grill...so good), and in a host of different ways. The nice thing is that I always have all of these spices handy, so it doesn't require a trip to the store. It's a tad on the spicy side. A dollop of sour cream on top or the side cools it down. I don't know where I got the original recipe. Sorry, I can't pass on the credit.

Dry rub
1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon crushed red pepper
1/2 teaspoon poultry seasoning
1/8 teaspoon ground cumin
1/8 teaspoon ground thyme
1/8 teaspoon finely ground black pepper

Raspberry Coffee Cake

Sooo... to add to Grace's last entry I thought I'd add our Christmas morning breakfast tradition. Love Love Love this recipe! I'm thinking I should make it this week. Yum. Sorry I don't have a pic. I'll try to remember to snap pictures next time I make something worth posting. FYI I frequently double the raspberry filling. It's nice to add a little extra on top. And the leftovers spread great onto warm rolls or biscuits.


Raspberry Coffee Cake

Raspberry Filling
3 ½ Cups unsweetened raspberries
1 Cup water
2T lemon juice
1 ¼ Cups sugar
1/3 cup cornstarch

Batter
3 Cups all purpose flour
1 cup sugar
1tsp baking powder
1 tsp baking soda
1 cup cold butter
2 eggs, lightly beaten
1 cup- (8 oz) sour cream
1 tsp vanilla

Topping
½ cup all-purpose flour
½ cup sugar
¼ cup butter, softened
½ cup nuts, pecans or walnuts

Glaze
½ cup powdered sugar
2 T milk
½ tsp vanilla

Make raspberry filling: In a large sauce pan cook raspberries and water over med heat for 5 minutes. Add lemon juice, combine sugar and cornstarch stir this into fruit mixture, bring to a boil, cook and stir for 2 min, or until thickened. Cool.

In large bowl combine the flour sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs, stir in eggs, sour cream and vanilla (batter will be stiff) Spread half into a 9 x 13 baking dish. (drop by spoonfuls and spread the best you can, try to cover the bottom of the pan… the batter will expand in oven). Spread raspberry filling over batter, spoon remaining batter over filling. Combine topping ingredients sprinkle over top. Bake at 350 for 40-45 minutes. Drizzle glaze over warm cake.
Enjoy!

Doughnuts

My family did not have a lot of traditions growing up, but the one we did have was to make homemade doughnuts every Christmas morning.  Since this directly conflicts with Garrett's favorite family tradition we don't do it, but I still nurse a soft spot for these tasty treats.  Thank you businessweek.com for the picture!

Doughnuts

1 cup water
2 tsp yeast
1/4 cup shortening
1/4 cup sugar
3/4 tsp salt
pinch of mace (optional - you can't really taste it anyway)
1/4 cup dry milk
1 egg
2-3 cups bread flour (i always end up using 3 cups)

1. Dissolve yeast in water. In mixer add shortening, salt, sugar, mace, dry milk, and egg. 
2. Add yeast water and the flour on top of water.
3. Use hook attachment and mix on low for 3 minutes until it is completely combined.
4. On medium speed mix for about 8 minutes or until a window pane is achieved.
5. Place in a greased bowl for about an hour or until double.
6. Roll out to 1 inch thickness and cut with round cookie cutter and cut out hole.
7. Lay cut doughnuts on parchment squares and cover with plastic wrap and let rise until double.
8. In 350 degree oil drop doughnuts in one at a time. Cook about 30 seconds to a minute on each side or until light golden brown.
9. Place on paper towels or drip rack. Roll in cinnamon sugar while still hot or let cool and frost. 

These take a bit of time but are well worth it for an occasional treat!