Thought I would end off the year with a review of my favorites for 2009.
DECEMBER - Peixinhos da Horta (Deep Fried Green Beans)
Thursday, December 31, 2009
Best of 2009!
It's been a full year of cooking in my kitchen, of family favorites, of new dishes and even some invented and thrown together meals that resulted in really good food.
Thought I would end off the year with a review of my favorites for 2009.
Thought I would end off the year with a review of my favorites for 2009.
Wednesday, December 30, 2009
White Chip Chocolate Cookies
The month of December was spent pretty much in the kitchen, baking. Yes, baking this and that and a whole lotta cookies.
These were by far the favorite of the season, I had friends and family rave about them and I don't think I've ever made as many, it just seemed like I kept baking and the dough kept multiplying. Not that I'm complaining, well, maybe just a little, my poor hips actually started screaming at one point "stop, just stop already".
But you know that's when you realize you have a winner, so because I love you all and like sharing myweight recipes, I'm giving you the opportunity to go make some, right now......thanks to Nestle so if you want to yell at anyone for consuming way too many of these, just go there.
* 2 1/4 cups all-purpose flour
* 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (2 sticks) butter or margarine, softened
* 3/4 cup granulated sugar
* 2/3 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
Conversion Calculator (for my family in South Africa and all the others that use a different metric system)
PREHEAT oven to 350° F.
COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
These were by far the favorite of the season, I had friends and family rave about them and I don't think I've ever made as many, it just seemed like I kept baking and the dough kept multiplying. Not that I'm complaining, well, maybe just a little, my poor hips actually started screaming at one point "stop, just stop already".
But you know that's when you realize you have a winner, so because I love you all and like sharing my
White Chip Chocolate Cookies
(Yield: 5 dozen)
* 2 1/4 cups all-purpose flour
* 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (2 sticks) butter or margarine, softened
* 3/4 cup granulated sugar
* 2/3 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
Conversion Calculator (for my family in South Africa and all the others that use a different metric system)
PREHEAT oven to 350° F.
COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Tuesday, December 08, 2009
Deep Fried Green Beans!
I've posted this recipe a while ago, it's one of our favorite Portuguese side dishes *Peixinhos da Horta*.
My kids absolutely love it and will eat it the next day as a snack.
You can use canned green beans but I prefer fresh.
The original recipe I posted can be found right here.
Wash and trim the green beans.
Dip in the flour mixture
Fry in vegetable oil
Enjoy!
My kids absolutely love it and will eat it the next day as a snack.
You can use canned green beans but I prefer fresh.
The original recipe I posted can be found right here.
Wash and trim the green beans.
Dip in the flour mixture
Fry in vegetable oil
Enjoy!
Saturday, November 28, 2009
Leftovers Thanksgiving Pot Pie!
I'm sure like me, there are many of you with refrigerators brimming full with leftovers from the Thanksgiving feast.
Usually you may just keep eating them for the next few days or some may even toss them out, but what about using them in a Pot Pie, a big family sized pot pie?
The beauty of this is that you can use whatever you have on hand.
Turkey, cut into bite size pieces (I used all the leftover breast meat I had, save the legs and wings for another meal)
Green bean casserole (if you don't have any leftover, just use a can of green beans)
Stuffing
Gravy
1 can of cream of mushroom soup
Salt and pepper to taste
Garlic powder
Heavy cream
Refrigerated Puff Pastry or Pie Pastry
Mix the turkey, green bean casserole, stuffing and gravy in a big bowl. Add one can of cream of mushroom and salt and pepper, garlic powder.
Stir well, pour mixture into a greased casserole dish or 13x9 baking pan.
Pour heavy cream over the top, I used about a cup.
Remember what I said about using what is on hand? All I had was Puff Pastry shells, not the sheets, so I those on top. If you have the sheets use them or roll out the pie crust to the right size needed.
Pop in a 450 degree oven for 30 minutes or until bubbly and the pastry is brown and cooked through.
It is SO good, chock full of the flavors you love. My kids had seconds and said it was the best pot pie they ever had.
Tonight's dinner, I'm going to take the leftover turkey legs and wings and roast them in the oven. I'll have the recipe up for you later today.
Usually you may just keep eating them for the next few days or some may even toss them out, but what about using them in a Pot Pie, a big family sized pot pie?
The beauty of this is that you can use whatever you have on hand.
LEFTOVERS THANKSGIVING POT PIE!
Turkey, cut into bite size pieces (I used all the leftover breast meat I had, save the legs and wings for another meal)
Green bean casserole (if you don't have any leftover, just use a can of green beans)
Stuffing
Gravy
1 can of cream of mushroom soup
Salt and pepper to taste
Garlic powder
Heavy cream
Refrigerated Puff Pastry or Pie Pastry
Mix the turkey, green bean casserole, stuffing and gravy in a big bowl. Add one can of cream of mushroom and salt and pepper, garlic powder.
Stir well, pour mixture into a greased casserole dish or 13x9 baking pan.
Pour heavy cream over the top, I used about a cup.
Remember what I said about using what is on hand? All I had was Puff Pastry shells, not the sheets, so I those on top. If you have the sheets use them or roll out the pie crust to the right size needed.
Pop in a 450 degree oven for 30 minutes or until bubbly and the pastry is brown and cooked through.
It is SO good, chock full of the flavors you love. My kids had seconds and said it was the best pot pie they ever had.
Tonight's dinner, I'm going to take the leftover turkey legs and wings and roast them in the oven. I'll have the recipe up for you later today.
Tuesday, November 24, 2009
Roasting a Pumkin
I have pumpkins laying around the house. Big and little ones and in between and it's that time of the year for me to roast them up and freeze the puree for pie, muffins, breads etc.
I'm sure that most of you know how to roast a pumpkin but just in case someone out there doesn't, this is how I do mine.
1 - Did you know that the smaller pumpkins are sweeter and the best ones for pies? I always use the little ones that weigh between 2-4 lbs.
2. Wash the pumpkin well to remove any dirt
3. On a cutting board, I remove the stem, then cut the Pumpkin in half
4. I then use a metal spoon and scoop out the insides and the seeds. (you can roast the seeds if you like or just throw them out.)
5. I then lay the pumpkin face down in a 13 x 9 baking dish or use a bigger one depending on the size of the pumpkins.
6. Fill with water about 1/4 of the way up
7. Bake at 350 degrees for 50 to 60 minutes.
8. When does, scoop the inside out and discard the skin.
9. I let mine cool down and then put it in ziploc bags or tupperware to freeze until I need it.
10. If you keep it in the refrigerator it will last about 5 days.
I'm sure that most of you know how to roast a pumpkin but just in case someone out there doesn't, this is how I do mine.
1 - Did you know that the smaller pumpkins are sweeter and the best ones for pies? I always use the little ones that weigh between 2-4 lbs.
2. Wash the pumpkin well to remove any dirt3. On a cutting board, I remove the stem, then cut the Pumpkin in half
4. I then use a metal spoon and scoop out the insides and the seeds. (you can roast the seeds if you like or just throw them out.)
5. I then lay the pumpkin face down in a 13 x 9 baking dish or use a bigger one depending on the size of the pumpkins.
6. Fill with water about 1/4 of the way up
7. Bake at 350 degrees for 50 to 60 minutes.
8. When does, scoop the inside out and discard the skin.
9. I let mine cool down and then put it in ziploc bags or tupperware to freeze until I need it.
10. If you keep it in the refrigerator it will last about 5 days.
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