Sunday, July 13, 2008

Martha Stewart's chocolate panna cotta


Serves 6
1 cup milk
1 package (2 teaspoons) unflavored gelatin
2 cups heavy cream
1/4 cup sugar
1 pound milk chocolate, finely chopped
2 teaspoons pure vanilla extract
Strawberries or raspberries for garnish


Place six 8-ounce ramekins on a baking sheet; set aside. Pour the milk in a small bowl. Sprinkle the gelatin evenly over the milk, and let soften for 5 minutes.
Combine cream and sugar in a medium saucepan. Place over medium-high heat, and bring to a boil, stirring to dissolve sugar. Add gelatin mixture, whisking to combine. Remove from heat, and stir in chocolate and vanilla. Whisk until thoroughly combined. Pour through a fine sieve into a large glass measuring cup. Divide mixture evenly between ramekins; chill until set, at least 4 hours.

Saturday, July 12, 2008


I get asked for this recipe whenever I take these anywhere. They're addicting!

1 1/2 c. flour
1 1/2 c. old fashioned oats
1/4 t. salt
1/2 t. baking soda
1 1/2 c. firmly packed brown sugar
1 1/8 c. melted butter
14 oz bag caramels (48)
1/2 c. whipping cream
1 12 oz. pkg. milk chocolate chips

In a large bowl combine first 6 ingredients to make mix. Melt caramels and whipping cream in saucepan over low heat. Sprinkle 1/2 of mix into 9x13 ungreased pan and flatten. Bake at 350 for 10-15 minutes until lightly browned on edges. Sprinkle chocolate chips over baked mixture and top with melted caramel mixture. Sprinkle remaining mix on top and bake at 350 for 15 minutes. Cool completely before cutting.

**I've used canned evaoporated milk in place of the whipping cream and it works just great.

Wednesday, July 9, 2008

Parmesan-Seared Chicken with Tangy Tomato Dipping Sauce and Twice-Baked Potatoes with Cheddar and Bacon

Parmesan-Seared Chicken with Tangy Tomato Dipping Sauce and Twice-Baked Potatoes with Cheddar and Bacon
Copyright, 2006, Robin Miller, All rights reserved
Show: Quick Fix Meals with Robin Miller
Episode: Once Prepared, Twice Baked

4 baking potatoes (Idaho)
4 slices turkey bacon, chopped and cooked until crisp
1 cup light sour cream
1/2 cup shredded Cheddar, plus more for garnish
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives, as optional garnish
1 pound boneless and skinless chicken strips
1 tablespoon Dijon mustard
1/2 cup grated Parmesan
2 teaspoons olive oil
1 (8-ounce) can tomato sauce
1 tablespoon fresh lemon juice
1/2 teaspoon chili powder
1/2 teaspoon hot sauce
1/4 teaspoon ground black pepper
Preheat oven to 400 degrees F.
Bake potatoes for 1 hour, until tender. When cool enough to handle, cut each potato in half lengthwise, scoop out flesh, leaving a 1/4-inch shell and transfer flesh to a large bowl. Add bacon, sour cream and Cheddar and mix until blended. Season, to taste, with salt and black pepper. Spoon mixture back into the shells and discard any remaining shells. Sprinkle with a little more shredded Cheddar. Arrange stuffed shells on a baking sheet (or refrigerate until ready to bake). Bake 20 minutes, until golden brown. If desired, top with chives before serving.

To make chicken strips, coat chicken all over with Dijon mustard. Place Parmesan in a shallow dish or plastic bag, add chicken and turn (or shake bag) to coat.
Heat olive oil in a large skillet over medium heat. Add chicken and cook 5 minutes per side, until cooked through.

Meanwhile, in a small saucepan, combine tomato sauce, lemon juice, chili powder, hot sauce, and black pepper. Set pan over medium heat and bring to a simmer. Serve chicken with sauce and baked potatoes on the side.

Monday, July 7, 2008

Pasta with chicken meatballs

1 pound orecchiette pasta ( I used medium shells)
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken (you can get this at Harmons)
1/4 cup olive oil
1 1/2 cups low-sodium chicken stock, hot
4 cups cherry tomatoes, halved
1/2 cup freshly grated Parmesan
8 ounces bocconcini mozzarella, halved
1/2 cup chopped fresh basil leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.
Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

This is Giada's recipe, it is her kid-friendly recipe. My family devoured it.

Cafe Rio Pork

3 - 4 lb pork roast
1 c. brown sugar
1 can coke
1Tablespoon cumin
1 bottle red taco sauce

Mix all together and pour over meat. Cook in crockpot for 12 hrs over low heat.

Creamy Tomatilla Dressing

1 envelope Buttermilk Ranch Dressing
1 c. mayo
1 c buttermilk
3 tomatillas
1/3 bunch of cilantro
1 clove garlic
1/8 tsp. cayenne
1/2 Tablespoon lime juice

Mix all in blender and chill

I got this recipe from Missy Tripp. It was on my email and so I had to put it somewhere.

Island Fruit and Mixed Green Salad

Island Fruit and Mixed Green Salad
Recipe courtesy Chef Jill Davie
Show: Party Starters
Episode: Hawaiian Holiday

For the vinaigrette:
1/2 cup pineapple juice
1/4 cup red wine vinegar
1 shallot, minced
Salt and pepper
1 1/2 cups canola oil (I use less)
For the salad:
1 mango, peeled, seeded and cut into 1/4-inch strips
1/2 cup macadamia nuts, chopped
Salt and pepper
6 cups mizuna (or other leafy green), loosely packed

For the vinaigrette:
Whisk together the pineapple juice, red wine vinegar, shallot and salt and pepper. Slowly incorporate the canola oil. Taste, for seasoning.
For the salad:
In a large salad bowl, toss together the mango, papaya, cranberries, banana chips and macadamia nuts with 1 cup of the vinaigrette. Season lightly with salt and pepper. Place the mizuna on a large serving tray and top with the mixed fruit. (The salad greens hold up longer if only the fruit is tossed with the vinaigrette. However, if serving promptly, combine the greens and the fruit and toss with the vinaigrette.) Drizzle the salad with the extra dressing or serve on the side.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

This is for Gina. I would half the recipe and use a lot less oil.