Tuesday, December 20, 2011

Broken Glass

YES, thats right.....Broken Glass....and Yes! it's edible!

It's not actually glass....it's jello but when you add all the colors together with the filling it looks like it could be!

Make a graham Cracker crust and put it in a springform pan reserving about 2 T. to sprinkle on top.


1pkg each of (Small Jello packets)

Lime Jello,
Lemon Jello
Strawberry Jello
(we also use Orange Jello and you can get any color you would like to add also)
Dissolve each of these in separate trays with 1.5 cups of boiling water.
Put in the fridge to Set firm.

Mix 1 T. plain Gelatin with 1/2 C. cold water.
Whip 1 Pt. whipping cream with 2 T. sugar (I use Powdered sugar to avoid graininess)
add 1/4 C. hot canned pineapple juice and 1/4 c. hot water and 1 T. sugar to the plain gelatin mixture. Mix and add to whipped cream.

Cut Jello into small cubes and shapes.

Add Jello to the whipped mixture.
Put into the crust in the springform pan.
Sprinkle reserved graham cracker topping and refrigerate till ready to serve.

NOTE: we tried this with Cool Whip recently and it worked! So those non-dairy types have something new and fun to enjoy!


Wednesday, September 7, 2011

Pad Thai




This is from a little Thai cook book I got on sale a while ago! It turned out great!



8 ounces uncooked rice noodles, 1/8 inch wide
2 T. rice vinegar
1.5 T. fish sauce
1-2 T. lemon juice
1 T. katsup
2 t. sugar
1/4 t. red pepper flakes
1 T. peanut oil
1 boneless skinless chicken breast finely chopped (I used 2 and omitted the shrimp)
2 green onions, thinly sliced (one more reserved for garnish)
2 cloves of garlic minced
2 C. fresh bean sprouts
3 oz. small raw shrimp peeled and devained
3/4 C. shredded red cabbage
1 med. carrot shredded
3 T. chopped fresh cilantro
2 T. chopped unsalted dry roasted peanuts. (I used lightly salted it was all I could find)
lime wedges

Directions:
Place noodles in a bowl and cover with lukewarm water; let stand for 30 min or more till soft.
During this time:
Prepare all ingredients as listed above.
Mix together:
Rice vinegar
fish sauce
katsup
lemon juice
sugar
red pepper flakes
Set aside

Mix in med. bowl:
Cabbage
Carrots
Cilantro
Peanuts
Set Aside
(NOTE: I added the juice of half a lime to this salad)

When noodles are soft drain and set aside. THEN:
Heat Oil in Wok or non stick skillet over Med-High Heat.
Add:
Chicken
Green Onions
Garlic
Cook till chicken is done
Stir in Noodles and cook 1 min
Add Bean Sprouts and shrimp cook about 3 min till shrimp is pink and opaque.
Stir in Fish sauce mixture Toss to coat evenly and cook 2 min more.
Remove to a bowl and saute Lime wedges in the pan to add some color. Add reserved green onion for garnish.

Serve with the Cabbage Salad (I preferred it all mixed together!)

Tuesday, August 23, 2011

Hash Brown Quiche

This recipe was posted in our Relief Society Bulletin 2 weeks ago. It sounded good, so I made it!
Now, I can't find the recipe so I had to improvise! Here is what I did.

Pre-Heat the oven to 425

Spray the bottom of your DEEP pie dish with non stick cooking spray.

Take 1/2 pkg of shredded has browns and thaw. (should be 3 cups or so) and form into a crust on bottom and up the sides of your pie dish.
Melt 1/2 C. butter and drizzle over the crust. Salt and Pepper Crust and bake for 25 min in oven!
It should have some nice brown on the sides when you remove it from the oven.

While this cooks prepare filling:

2 scallions chopped
1 small green pepper diced or (1/2 of a large one)
Some leftover ham lunch meat diced -about 1/2 Cup
1 Cup of shredded cheese (I used Cheddar and some leftover cheddar jack)
4 eggs

When your crust comes out of the oven drop the temp to 350.
Sprinkle into the crust the ham, onion and peppers
Top with 1/2 of the cheese
whip up the eggs with a fork and pour over the filling
Sprinkle on the last 1/2 Cup of cheese and bake 30 min.

YUM

I want to attempt this with spinach and fetta cheese....I will let you know how it goes!



Thursday, June 23, 2011

Panini Recipes Anyone?


So, We have a Panini press/grill that is large and cumbersome but....WOW.....when we use it we always wonder why we don't use it more.
Today I made something wonderful and just so that I can remember the recipe here goes:

It starts off with a quarter of a loaf of Rosemary Asiago from "fresh and easy" (Il Fornaio makes their baked items!!!)
It's kind of more like a giant chibatta than a loaf...
I sliced one quarter in half and layed it open on the bread board

Each slice got:
light mayo
heavy spread of basil pesto
1 slice of Swiss cheese
then:
on one side 1 slice of thin ham folded
a few pieces of roasted red pepper (from a jar, enough to cover the middle as it spreads)
the other side got thin sliced tomatoes then a small handful of baby spinach leaves.
Close it up and brush each outside part with olive oil!
COOK!
YUM!