Sunday, September 27, 2009
Thursday, September 24, 2009
Beautiful Burger Buns
Recipe and picture courtesy of King Arthur Flour
3/4 to 1 cup flour (Start with just 3/4 and add more later if needed. I didn't need to)
2 Tbs soft butter
1 lg egg
3 1/2 cups plain flour
1/4 cup sugar
1 1/4 tsp salt
1 Tbs instant yeast
1) Mix and knead all of the dough ingredients—by hand, mixer, or bread machine—to make a soft, smooth dough. (I used my Kitchen Aid for about 5 minutes)
2) Cover the dough, and let it rise for 1 hour, or until it's doubled in bulk. (I always warm my oven and turn it off and place my dough in there)
3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round 1" thick (more or less); flatten to about 3" across. Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour, until very puffy.
4) If desired, brush buns with melted butter. Or brush lightly with egg wash (1 egg beaten with 1 tablespoon water), and sprinkle with sesame seeds. (I did butter)
5) Bake the buns in a preheated 375°F oven for 12 to 15 minutes, till golden. Cool on a rack.
Friday, September 18, 2009
Monday, September 14, 2009
OPEN FACED ENCHILLADAS
1 lb. ground beef or turkey
1 pkt. enchillada seasoning
1 big can tomato juice*
1 can black beans (do not rinse or drain)*
cornstarch and water
Brown meat. Add seasoning and beans. Cook until warmed through. Pour in tomato juice and bring to a boil for about five minutes. Mix cornstarch with water and add to sauce until desired thickness. Serve on top of totilla chips with desired toppings. Serves a lot!
*I only use 1/2 - 3/4 of the canned juice. If I use the whole can then I make it with 2 cans of beans.
Wednesday, September 9, 2009
EASY TOMATO BASIL SOUP
1 yellow onion, chopped
1/2 c butter
4 cans tomato soup
2 cans water
1 8 oz Philadelphia Cream Cheese (I will use fat free)
1 can chopped tomatoes
1 bay leaf
1/2 to 3/4 c fresh grated parmesan cheese
1 tsp dried basil
1/2 tsp dried oregano
Half and Half, if desired
Saute chopped onion in butter until transparent. In separate sauce pan combine tomato soup and water and heat. Add cream cheese and stir with a wire whip until dissolved. Add sautéed onion, chopped tomatoes, cheese, basil and oregano. Add half and half if desired. Heat but do not boil.
Friday, September 4, 2009
All I did was chop up:
Shrimp, peeled and deveined
and Cherry Tomatoes
If you soak the wooden skewers in water for 20 minutes before grilling they will not burn so easily. Then I let the kids add on all of their veggies and meat. I placed in a tupperware container and poured:
4 Tbs melted butter mixed with 1 Tbs lime juice over them
and sprinkled with Caribbean Jerk Seasoning.
I let them marinate for a couple of hours. They were so moist and delicious after they were grilled!
This is not really a recipe and most people have done it before. However, if your like me and have forgotten about them then it's time to do it again!
Another favorite way I like to make them instead of butter, lime, and Caribbean Jerk seasoning is to just sprinkle with cajun seasoning and then wrap each one in a stip of bacon. Yum!