2 cups of OJ
2 cups of pineapple juice
4-6 cups of gingerale
Mix, chill and serve.
Monday, July 18, 2011
Strawberry Lemonade
Claire Robinson 5 Ingredient Fix
1/2 cup chopped strawberries
1/4 cup agave syrup or honey
2 tablespoons mint leaves
1 cup lemon juice
2 cups seltzer
Ice
Directions
In a tall glass or shaker, combine the strawberries, syrup and mint leaves. Mash with a muddler or a ladle. Add the lemon juice and seltzer and pour over ice-filled glasses. Serve immediately.
1/2 cup chopped strawberries
1/4 cup agave syrup or honey
2 tablespoons mint leaves
1 cup lemon juice
2 cups seltzer
Ice
Directions
In a tall glass or shaker, combine the strawberries, syrup and mint leaves. Mash with a muddler or a ladle. Add the lemon juice and seltzer and pour over ice-filled glasses. Serve immediately.
Roated Grape Tomoates with Tangled Noodles
Ingredients
3 tablespoons garlic-infused virgin olive oil
4 cups sweet grape tomatoes
Kosher salt and freshly cracked black pepper
3 cups low-sodium chicken stock
1 pound angel hair pasta or extra-thin egg noodles
4 ounces smoked mozzarella, roughly chopped
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Drizzle the olive oil over the grape tomatoes, season with salt and pepper and toss to coat. Place the tomatoes on the baking sheet and cook until skins turn a rich golden brown, about 10 minutes.
Meanwhile, heat the chicken stock over low heat. In a large skillet, bring 1 cup of the stock to a boil and add the noodles. Stir to prevent the noodles from sticking together as the stock cooks off. Continue to stir and add the remaining stock 1 cup at a time. Once all the stock is added and absorbed, stir in the cheese and toss with the roasted tomatoes and their pan drippings. Serve hot.
BYOC: Toss in some torn fresh basil leaves, fresh oregano, thyme or even lemon basil leaves for a nice surprising twist!
3 tablespoons garlic-infused virgin olive oil
4 cups sweet grape tomatoes
Kosher salt and freshly cracked black pepper
3 cups low-sodium chicken stock
1 pound angel hair pasta or extra-thin egg noodles
4 ounces smoked mozzarella, roughly chopped
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Drizzle the olive oil over the grape tomatoes, season with salt and pepper and toss to coat. Place the tomatoes on the baking sheet and cook until skins turn a rich golden brown, about 10 minutes.
Meanwhile, heat the chicken stock over low heat. In a large skillet, bring 1 cup of the stock to a boil and add the noodles. Stir to prevent the noodles from sticking together as the stock cooks off. Continue to stir and add the remaining stock 1 cup at a time. Once all the stock is added and absorbed, stir in the cheese and toss with the roasted tomatoes and their pan drippings. Serve hot.
BYOC: Toss in some torn fresh basil leaves, fresh oregano, thyme or even lemon basil leaves for a nice surprising twist!
Pork Loin with Pinot Noir by Claire Anderson
2 pounds pork tenderloin
10 slices applewood smoked thick-cut bacon, divided
Kosher salt and freshly cracked black pepper
1/4 cup shallots, finely chopped
2 cups demi-glace
3/4 cup pinot noir wine
Directions
Preheat the oven to 425 degrees F.
Slice each tenderloin crosswise into 4 equal pieces. Wrap 1 piece of bacon around the pork and secure with toothpick or wooden skewer. Repeat with the remaining pork and bacon. Sprinkle with pepper. Heat a large cast-iron skillet over moderately-high heat, add the pork and cook until golden brown, turning once, about 6 minutes total. Transfer the skillet to the oven and cook until no longer pink in the middle and the bacon is golden and crispy, 8 to 10 minutes.
In a large skillet over moderate heat, cook the remaining bacon until crispy, 12 to 15 minutes. Remove the bacon and drain on paper towels. Keeping the fat in the pan over moderate heat, add the shallots to the pan and cook until softened, about 5 minutes. Add the demi-glace and wine and bring to a boil, reduce the heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper.
Serve the pork with generous drizzle of the pinot noir sauce.
10 slices applewood smoked thick-cut bacon, divided
Kosher salt and freshly cracked black pepper
1/4 cup shallots, finely chopped
2 cups demi-glace
3/4 cup pinot noir wine
Directions
Preheat the oven to 425 degrees F.
Slice each tenderloin crosswise into 4 equal pieces. Wrap 1 piece of bacon around the pork and secure with toothpick or wooden skewer. Repeat with the remaining pork and bacon. Sprinkle with pepper. Heat a large cast-iron skillet over moderately-high heat, add the pork and cook until golden brown, turning once, about 6 minutes total. Transfer the skillet to the oven and cook until no longer pink in the middle and the bacon is golden and crispy, 8 to 10 minutes.
In a large skillet over moderate heat, cook the remaining bacon until crispy, 12 to 15 minutes. Remove the bacon and drain on paper towels. Keeping the fat in the pan over moderate heat, add the shallots to the pan and cook until softened, about 5 minutes. Add the demi-glace and wine and bring to a boil, reduce the heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper.
Serve the pork with generous drizzle of the pinot noir sauce.
Sunny's Tuna Casserole
2 tablespoons butter, plus more for baking dish
1 (12-ounce) bag or 4 cups egg noodles
16 ounces yellowfin or albacore tuna in oil, drained and flaked (recommended: Ortiz or Callipo)
10 ounces frozen peas, thawed
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups shredded Irish Cheddar cheese
1 tablespoon olive oil
1/2 teaspoon whole dried thyme
1/2 cup chopped onion
Kosher salt and freshly ground black pepper
8 ounces baby bella mushrooms, sliced
4 teaspoons Worcestershire sauce
1 tablespoon prepared horseradish
2 tablespoons flour
1 1/2 cups chicken stock
1 pint heavy cream
For the Topping:
3 cups panko breadcrumbs (Japanese)
3 tablespoons olive oil
Directions
Heat the oven to 375 degrees F.
Butter a 13 by 9-inch ovenproof dish or lasagna dish and set aside.
Cook the egg noodles in salted boiling water according to package directions for al dente, about 8 minutes. Drain and immediately place the noodles in a large bowl filled with ice water to stop the cooking. Once cooled, pour the pasta into a large bowl with the tuna, peas and both cheeses. Toss to combine.
In a large pan with straight sides add the rest of the butter, the olive oil, thyme, and onions. Season with a sprinkle of salt and pepper and cook on medium heat until the onions are tender and translucent, about 5 minutes. Add the mushrooms, season with salt and cook gently until tender and darkened, about 5 minutes more. Add the Worcestershire sauce, horseradish, and sprinkle flour over the entire pan. Stir to help the flour to soak into vegetables and cook a minute more to lose the flour taste. Raise the heat to medium high and add the chicken stock. Cook until slightly thickened then slowly stir in the heavy cream. Simmer until the cream is thickened slightly, about 4 minutes more. Taste and season with salt, if needed. Pour the mushroom sauce over the prepared noodles in the large bowl and quickly stir to combine. Immediately pour into the prepared dish.
To make the topping: In a small bowl, combine the breadcrumbs and olive oil. Season with a sprinkle of salt and a grind or two of pepper. Stir until the crumbs soak up the oil evenly. Sprinkle the breadcrumb mixture evenly over the top of the dish and place uncovered in the oven until the sides are bubbly and the top is golden brown, about 35 minutes.
1 (12-ounce) bag or 4 cups egg noodles
16 ounces yellowfin or albacore tuna in oil, drained and flaked (recommended: Ortiz or Callipo)
10 ounces frozen peas, thawed
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups shredded Irish Cheddar cheese
1 tablespoon olive oil
1/2 teaspoon whole dried thyme
1/2 cup chopped onion
Kosher salt and freshly ground black pepper
8 ounces baby bella mushrooms, sliced
4 teaspoons Worcestershire sauce
1 tablespoon prepared horseradish
2 tablespoons flour
1 1/2 cups chicken stock
1 pint heavy cream
For the Topping:
3 cups panko breadcrumbs (Japanese)
3 tablespoons olive oil
Directions
Heat the oven to 375 degrees F.
Butter a 13 by 9-inch ovenproof dish or lasagna dish and set aside.
Cook the egg noodles in salted boiling water according to package directions for al dente, about 8 minutes. Drain and immediately place the noodles in a large bowl filled with ice water to stop the cooking. Once cooled, pour the pasta into a large bowl with the tuna, peas and both cheeses. Toss to combine.
In a large pan with straight sides add the rest of the butter, the olive oil, thyme, and onions. Season with a sprinkle of salt and pepper and cook on medium heat until the onions are tender and translucent, about 5 minutes. Add the mushrooms, season with salt and cook gently until tender and darkened, about 5 minutes more. Add the Worcestershire sauce, horseradish, and sprinkle flour over the entire pan. Stir to help the flour to soak into vegetables and cook a minute more to lose the flour taste. Raise the heat to medium high and add the chicken stock. Cook until slightly thickened then slowly stir in the heavy cream. Simmer until the cream is thickened slightly, about 4 minutes more. Taste and season with salt, if needed. Pour the mushroom sauce over the prepared noodles in the large bowl and quickly stir to combine. Immediately pour into the prepared dish.
To make the topping: In a small bowl, combine the breadcrumbs and olive oil. Season with a sprinkle of salt and a grind or two of pepper. Stir until the crumbs soak up the oil evenly. Sprinkle the breadcrumb mixture evenly over the top of the dish and place uncovered in the oven until the sides are bubbly and the top is golden brown, about 35 minutes.
Tuesday, July 12, 2011
Bacon Blue Cheese Hamburgers
Recipe: Sponsored content: Creamy Blue Cheese ‘N’ Bacon Topped Burgers
Courtesy of Hellmann’s® Mayonnaise This delicious Creamy Blue Cheese and Bacon Burger will be a great hit at any summer barbecue
Ingredients
4 slices bacon
1 cup finely chopped onion
1/2 cup Hellmann
4 ounces crumbled blue cheese
2 Tbsp. finely chopped fresh parsley
1/8 tsp. ground black pepper
8 hamburgers, grilled or broiled
8 hamburger buns, lightly toasted
Preparation
1. Cook bacon until crisp in 10-inch nonstick skillet. Remove bacon from skillet and chop; set aside. Reserve drippings.
2. Cook onion in reserved drippings over medium heat, stirring occasionally, until golden brown, about 8 minutes.
3. Combine Hellmann's® Real Mayonnaise, blue cheese, parsley and pepper in small bowl. Stir in bacon and onion. Arrange burgers on buns, then top with bacon mixture.
Serving Size
Serves 8
Courtesy of Hellmann’s® Mayonnaise This delicious Creamy Blue Cheese and Bacon Burger will be a great hit at any summer barbecue
Ingredients
4 slices bacon
1 cup finely chopped onion
1/2 cup Hellmann
4 ounces crumbled blue cheese
2 Tbsp. finely chopped fresh parsley
1/8 tsp. ground black pepper
8 hamburgers, grilled or broiled
8 hamburger buns, lightly toasted
Preparation
1. Cook bacon until crisp in 10-inch nonstick skillet. Remove bacon from skillet and chop; set aside. Reserve drippings.
2. Cook onion in reserved drippings over medium heat, stirring occasionally, until golden brown, about 8 minutes.
3. Combine Hellmann's® Real Mayonnaise, blue cheese, parsley and pepper in small bowl. Stir in bacon and onion. Arrange burgers on buns, then top with bacon mixture.
Serving Size
Serves 8
Friday, July 1, 2011
Funfetti Cupcakes from Scratch
From Cookie madness blog...
Funfetti Cupcake Clones
3 1/4 cups sifted cake flour (not self-rising) – 11.8 oz
1 1/2 tablespoons baking powder
5 large egg whites, room temperature
14 tablespoons unsalted butter, softened (7 oz)
1 3/4 cups granulated sugar (12.25 oz)
1/2 teaspoon salt
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
1 cup plus 2 tablespoons milk
Colored Sprinkles (1-2 tablespoons)
Preheat oven to 350 degrees. Line 24 standard muffin tins with paper liners.
Have all ingredients measured out and ready to go.
Mix the cake flour, baking powder and salt together in a bowl and set aside.
In bowl of a stand mixer, beat the egg whites until soft peaks form. Gradually beat in 2 tablespoons of the sugar (from the original 1 3/4 cup) and keep beating until whites are almost stiff. If they get two stiff, they’re more difficult to fold in, but you want them to have plenty of volume. With a large rubber scraper, remove the whites from the stand mixer bowl and set aside in another bowl.
Add butter to stand mixer bowl and beat until creamy. Gradually add sugar and beat for about 5 minute, scraping sides of bowl often. Beat in salt, vanilla and almond extract (if using) and continue scraping sides.
Beginning and ending with the flour, add the flour and the milk alternately (flour, milk, flour, milk, flour). Scraping and mixing until batter is relatively smooth.
Fold the egg whites into the batter. At this point, you can decide how you want to dress up the cupcake batter. You can add mini chocolate chips, a couple of tablespoons of sprinkles, or divide the batter among little cups and die it with gel paste.
Divide batter evenly among the cupcake pans and bake on center rack for 22 minutes. Let cool and spread with vanilla icing.
Makes about 24
Vanilla Icing
3 cups powdered sugar, sifted
8 tablespoons butter, unsalted
1 teaspoon vanilla extract
1-3 tablespoons whipping cream
A few tiny pinches of salt if using unsalted butter
Mix the sugar and butter on low speed of an electric mixer. Increase speed to medium and beat for another 3 minutes, scraping sides of bowl often. Add vanilla and a tablespoon of the cream. Continue beating, scraping sides and adding cream until you get the right consistency. Taste and add salt if needed (only if using unsalted butter).
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Funfetti Cupcake Clones
3 1/4 cups sifted cake flour (not self-rising) – 11.8 oz
1 1/2 tablespoons baking powder
5 large egg whites, room temperature
14 tablespoons unsalted butter, softened (7 oz)
1 3/4 cups granulated sugar (12.25 oz)
1/2 teaspoon salt
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
1 cup plus 2 tablespoons milk
Colored Sprinkles (1-2 tablespoons)
Preheat oven to 350 degrees. Line 24 standard muffin tins with paper liners.
Have all ingredients measured out and ready to go.
Mix the cake flour, baking powder and salt together in a bowl and set aside.
In bowl of a stand mixer, beat the egg whites until soft peaks form. Gradually beat in 2 tablespoons of the sugar (from the original 1 3/4 cup) and keep beating until whites are almost stiff. If they get two stiff, they’re more difficult to fold in, but you want them to have plenty of volume. With a large rubber scraper, remove the whites from the stand mixer bowl and set aside in another bowl.
Add butter to stand mixer bowl and beat until creamy. Gradually add sugar and beat for about 5 minute, scraping sides of bowl often. Beat in salt, vanilla and almond extract (if using) and continue scraping sides.
Beginning and ending with the flour, add the flour and the milk alternately (flour, milk, flour, milk, flour). Scraping and mixing until batter is relatively smooth.
Fold the egg whites into the batter. At this point, you can decide how you want to dress up the cupcake batter. You can add mini chocolate chips, a couple of tablespoons of sprinkles, or divide the batter among little cups and die it with gel paste.
Divide batter evenly among the cupcake pans and bake on center rack for 22 minutes. Let cool and spread with vanilla icing.
Makes about 24
Vanilla Icing
3 cups powdered sugar, sifted
8 tablespoons butter, unsalted
1 teaspoon vanilla extract
1-3 tablespoons whipping cream
A few tiny pinches of salt if using unsalted butter
Mix the sugar and butter on low speed of an electric mixer. Increase speed to medium and beat for another 3 minutes, scraping sides of bowl often. Add vanilla and a tablespoon of the cream. Continue beating, scraping sides and adding cream until you get the right consistency. Taste and add salt if needed (only if using unsalted butter).
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
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