My Uncle Ted gave Rob and I this HUGE bottle of Gin for the holidays. It was a "re-gift" of sorts, but who are we to turn down perfectly good Gin! We were looking for a Gin drink that we both would like when I came across this delicious tea recipe that we have used in the past. Why not add some Gin to it? I know you're all thinking I have lost my mind; "a cold iced tea in the winter". Well why not, Egg Nog isn't served warm. Ok, I will find a hot recipe for toddys another day.
Tennessee Tea
6 tea bags
1 quart boiling water
1 1/2 c. sugar
1 can (6 oz) frozen lemonade concentrate
1 can (6 oz) frozen limeade concentrate
cold water
lemon or lime slices for garnish
1. Place tea bags into 1 gallon container. Add boiling water and steep for 5 minutes.
2. Remove tea bags. Add sugar, lemonade, limeade and stir to dissolve.
3. Add cold water to make 1 gallon of tea. Mix well.
4. Add the amount of Gin you prefer (I am thinking about 8 oz. would be good)
5. Serve over ice with lemon or lime slices
Tuesday, December 23, 2008
Cheesy Spinach Pinwheels
Talk about an easy-peasy appetizer. You could bake these little guys up ahead of time, freeze them and pop them into the oven to warm through at a later date. The calorie contents are at the bottom of the recipe (for those who want to know).
Cheesy Spinach Pinwheels Makes 24 appetizers
1 (8 oz) refrigerated crescent dinner rolls (you can use the low calorie kind)
1/3 c. spreadable cheese with garlic and herbs (I use Alouette or Rondele)
4 slices (1 oz. each) thinly sliced deli ham (you can use a Healthy Choice kind)
1/2 c. packed spinach leaves
1. Preheat oven to 350 degrees. Seperate dough into four triangles on a cutting board. Press seams to seal
2. Using a small spreading knife, spread each rectangle with about 1 1/2 T. cheese to within 1/4" of edges. Top with 1 slice of ham and spinach leaves.
3. Starting at short side, roll up each rectangle; pinch edges to seal. Cut each roll crosswise into six slices; for a total of 24 slices. Place slices, cut sides down, on baking sheet (I always use parchment paper on my baking sheets, but you don't have to; you could use foil with a bit of cooking spray).
4. Bake 12-15 minutes or until golden brown. Remove from oven to a cooling rack. Serve warm.
Nutrients (1 pinwheel) - standard recipe, not using low calorie ingredients
calories: 60
Total Fat: 3.5 g
Carbohydrate: 4 g
Protein: 2 g
Fiber: 0 g
Cheesy Spinach Pinwheels Makes 24 appetizers
1 (8 oz) refrigerated crescent dinner rolls (you can use the low calorie kind)
1/3 c. spreadable cheese with garlic and herbs (I use Alouette or Rondele)
4 slices (1 oz. each) thinly sliced deli ham (you can use a Healthy Choice kind)
1/2 c. packed spinach leaves
1. Preheat oven to 350 degrees. Seperate dough into four triangles on a cutting board. Press seams to seal
2. Using a small spreading knife, spread each rectangle with about 1 1/2 T. cheese to within 1/4" of edges. Top with 1 slice of ham and spinach leaves.
3. Starting at short side, roll up each rectangle; pinch edges to seal. Cut each roll crosswise into six slices; for a total of 24 slices. Place slices, cut sides down, on baking sheet (I always use parchment paper on my baking sheets, but you don't have to; you could use foil with a bit of cooking spray).
4. Bake 12-15 minutes or until golden brown. Remove from oven to a cooling rack. Serve warm.
Nutrients (1 pinwheel) - standard recipe, not using low calorie ingredients
calories: 60
Total Fat: 3.5 g
Carbohydrate: 4 g
Protein: 2 g
Fiber: 0 g
Sunday, December 21, 2008
Company's Coming Chicken Breasts
Ok, so you're reading the recipe and this sounds like "Steak Diane"; you're right. But please, who the heck was Diane ... why did someone name a steak after her and would you really want your name after "chicken breasts"? Nah, I'm calling this "Company's Coming Chicken Breasts". While you might make it for your family instead of company; that's ok, it's still a nice fancy way to cook up chicken.
Company's Coming Chicken Breasts Serves 4
4 large boneless chicken breast halves
1/2 t. salt
1/2 t. black pepper
2 T. olive oil
2 T. butter
3 T. chopped fresh chives or green onions
juice of 1 lime
2 T. brandy or cognac (optional)
3 T. chopped parsley
2 t. Dijon-style mustard
1/4 c. chicken broth
1. Place chicken breast halves between sheets of waxed paper. Pound slightly with mallet. Sprinkle with salt and black pepper.
2. Heat 1 T. each of olive oil and butter in large skillet.
3. Cook chicken over high heat for 4 minutes, each side. Do not cook longer or they will be over-cooked and dry. Transfer to a warm serving platter.
4. Add chives or green onion, lim juice and brandy, if used, parsley and mustard to the pan. Cook for 15 seconds, whisking constantly.
5. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil .
6. Pour sauce over chicken. Serve immediately.
This dish is good served with a fresh salad, steamed veggies and either rice or noodles.
Company's Coming Chicken Breasts Serves 4
4 large boneless chicken breast halves
1/2 t. salt
1/2 t. black pepper
2 T. olive oil
2 T. butter
3 T. chopped fresh chives or green onions
juice of 1 lime
2 T. brandy or cognac (optional)
3 T. chopped parsley
2 t. Dijon-style mustard
1/4 c. chicken broth
1. Place chicken breast halves between sheets of waxed paper. Pound slightly with mallet. Sprinkle with salt and black pepper.
2. Heat 1 T. each of olive oil and butter in large skillet.
3. Cook chicken over high heat for 4 minutes, each side. Do not cook longer or they will be over-cooked and dry. Transfer to a warm serving platter.
4. Add chives or green onion, lim juice and brandy, if used, parsley and mustard to the pan. Cook for 15 seconds, whisking constantly.
5. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil .
6. Pour sauce over chicken. Serve immediately.
This dish is good served with a fresh salad, steamed veggies and either rice or noodles.
Wednesday, December 17, 2008
Mint Chocolate Bark
If you're looking for a holiday treat that is easy to make, tastes yummy and can be placed into any number of containers for a nice presentation. The recipe reminds me of those delicious "After Dinner Mints". This recipe makes about 2 dozen pieces of candy.
Mint Chocolate Bark
2 c. semi-sweet chocolate chips
1 c. white chocolate chips
1 t. vegetable oil
1 t. peppermint extract
2 drops green food coloring
1. Line a cookie sheet with waxed paper; set it aside. Melt the semi-sweet chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Pour the chocolate onto the cookie sheet and spread it to about 1/4-inch thickness with the back of a spoon.
2. Using the same method, melt the white chocolate chips with the oil. Stir continuously until smooth. Add the peppermint extract and food coloring; stir well. Pour the mixture over the chocolate layer and spread to about 1/8 inch thickness with the back of a spoon. Draw the tip of a butter knife through the layers to create swirls. Refrigerate until firm, about 30 minutes.
3. Remove the bark from the pan. Peel off the waxed paper. Set the bark on a cutting board and cut it into 2 dozen bars with a sharp knife. Store in an airtight container in the refrigerator.
Mint Chocolate Bark
2 c. semi-sweet chocolate chips
1 c. white chocolate chips
1 t. vegetable oil
1 t. peppermint extract
2 drops green food coloring
1. Line a cookie sheet with waxed paper; set it aside. Melt the semi-sweet chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Pour the chocolate onto the cookie sheet and spread it to about 1/4-inch thickness with the back of a spoon.
2. Using the same method, melt the white chocolate chips with the oil. Stir continuously until smooth. Add the peppermint extract and food coloring; stir well. Pour the mixture over the chocolate layer and spread to about 1/8 inch thickness with the back of a spoon. Draw the tip of a butter knife through the layers to create swirls. Refrigerate until firm, about 30 minutes.
3. Remove the bark from the pan. Peel off the waxed paper. Set the bark on a cutting board and cut it into 2 dozen bars with a sharp knife. Store in an airtight container in the refrigerator.
Tuesday, December 16, 2008
Orange-Pineapple Appetizer Meatballs
If your family and friends LOVE appetizer meatballs, but you're looking for a change from the ordinary BBQ or Cranberry-Chili Sauce sort; here's a new twist! Recipe makes 12 servings. My suggestion would be to double or triple this recipe for a nice crockpot full.
Orange-Pineapple Appetizer Meatballs
Meatballs:
1 lb. extra lean ground beef
1/4 c. quick cooking oats
1/4 c. finely chopped green onions
1/2 t. salt
1/4 t. allspice
1/4 t. pepper
1 egg
Sauce:
1 - 8 oz. can pineapple tidbits in unsweetened juice, drained
1/2 c. orange marmalade
1 T. finely chopped green onions
1/8 t. allspice
1. In medium bowl, combine all meatball ingredients; mix well. Shape into about 36 (1 inch) balls.
2. Spray a large nonstick skillet with non-stick cooking spray. Heat over medium-high heat until hot. Add meatballs; cook 8 - 10 minutes or until meatballs are browned, thoroughly cooked and no longer pink in the center, turning frequently.
3. Stir in all sauce ingredients. Cook over medium heat for 3 - 4 minutes or until thoroughly heated, stirring once.
Orange-Pineapple Appetizer Meatballs
Meatballs:
1 lb. extra lean ground beef
1/4 c. quick cooking oats
1/4 c. finely chopped green onions
1/2 t. salt
1/4 t. allspice
1/4 t. pepper
1 egg
Sauce:
1 - 8 oz. can pineapple tidbits in unsweetened juice, drained
1/2 c. orange marmalade
1 T. finely chopped green onions
1/8 t. allspice
1. In medium bowl, combine all meatball ingredients; mix well. Shape into about 36 (1 inch) balls.
2. Spray a large nonstick skillet with non-stick cooking spray. Heat over medium-high heat until hot. Add meatballs; cook 8 - 10 minutes or until meatballs are browned, thoroughly cooked and no longer pink in the center, turning frequently.
3. Stir in all sauce ingredients. Cook over medium heat for 3 - 4 minutes or until thoroughly heated, stirring once.
Sunday, December 14, 2008
This week we are having lasagna for dinner but instead of the usual frozen garlic bread, I am making Bubble Bread. The first time I ever tried "Bubble Bread", was at The Bubble Room Restaurant on Captiva Island in Florida. Years later I visited again and tried to recreate the Bubble Bread that I remembered once we were home. It's a great recipe and easy to "garlic up" to your own taste.
Bubble Bread
1 loaf Rhoades frozen bread dough, white
1/4 c. butter, melted
1 egg, beaten
1/2 t. garlic powder
1 t. dried parsley flakes
1/4 t. salt
1. Thaw and soften bread
2. Blend butter, egg, garlic powder, parsley and salt
3. Cut off pieces of dough, about the size of walnuts. Dip into butter mixture. Place into a greased
loaf pan.
4. Continue cutting, dipping and tossing into the loaf pan until all dough is used up.
5. Cover pan and let rise until doubled in size, about 1 hour.
6. Bake at 375 degrees for 30 minutes. After baking, brush with any leftover butter, if desired.
You can also double the recipe and place dough into a bundt pan; bake for about 45 minutes.
Bubble Bread
1 loaf Rhoades frozen bread dough, white
1/4 c. butter, melted
1 egg, beaten
1/2 t. garlic powder
1 t. dried parsley flakes
1/4 t. salt
1. Thaw and soften bread
2. Blend butter, egg, garlic powder, parsley and salt
3. Cut off pieces of dough, about the size of walnuts. Dip into butter mixture. Place into a greased
loaf pan.
4. Continue cutting, dipping and tossing into the loaf pan until all dough is used up.
5. Cover pan and let rise until doubled in size, about 1 hour.
6. Bake at 375 degrees for 30 minutes. After baking, brush with any leftover butter, if desired.
You can also double the recipe and place dough into a bundt pan; bake for about 45 minutes.
Saturday, December 13, 2008
White Chicken Chili
Ok folks it's getting pretty cold here in Ohio. I think the stockpot is looking for some nice warm chili. As much as I hate to admit this; tomato based products give me heartburn. UGH ... that makes me sound so OLD! But it's the truth, so it's a nice warm White Chicken Chili for me.
White Chicken Chili Serves 6
1 medium onion, chopped
1 jalapeno pepper, chopped
2 garlic cloves, minced
1 T. vegetable Oil
2 cans (15 1/2 oz each) Great Northern Beans, rinsed and drained
4 c. chicken broth
2 T. fresh parsley, minced
1 t. ground cumin
1 T. lime juice
2 T. cornstarch
1/4 c. cold water
2 c. cubed cooked chicken
1. In a large saucepan cook onion, pepper and garlic in oil until tender.
2. Stir in beans, broth, parsley, lime juice and cumin; bring to a boil.
3. Reduce heat, cover and simmer for 10 minutes; stir.
4. Combine cornstarch and water until smooth; stir into chili.
5. Add chicken and bring mixture to a boil.
6. Cook and stir for 2 minutes or until thick.
Note: I double or even triple this recipe; which is why I need my stockpot to make this in. After cooling in the stockpot, I then fill gallon resealable bags with soup, place them on baking sheets on their sides and freeze them. After they have frozen in that "flat" condition, they are easier to stack in my upright freezer.
White Chicken Chili Serves 6
1 medium onion, chopped
1 jalapeno pepper, chopped
2 garlic cloves, minced
1 T. vegetable Oil
2 cans (15 1/2 oz each) Great Northern Beans, rinsed and drained
4 c. chicken broth
2 T. fresh parsley, minced
1 t. ground cumin
1 T. lime juice
2 T. cornstarch
1/4 c. cold water
2 c. cubed cooked chicken
1. In a large saucepan cook onion, pepper and garlic in oil until tender.
2. Stir in beans, broth, parsley, lime juice and cumin; bring to a boil.
3. Reduce heat, cover and simmer for 10 minutes; stir.
4. Combine cornstarch and water until smooth; stir into chili.
5. Add chicken and bring mixture to a boil.
6. Cook and stir for 2 minutes or until thick.
Note: I double or even triple this recipe; which is why I need my stockpot to make this in. After cooling in the stockpot, I then fill gallon resealable bags with soup, place them on baking sheets on their sides and freeze them. After they have frozen in that "flat" condition, they are easier to stack in my upright freezer.
Sunday, November 30, 2008
First Post to The Smitten Kitten Cooks
I just completed an updated "The Sneaky Cat Bakery" website. I was starting to get out of the home bakery business, but family and friends keep wanting me to do more with my talents. So, the business is back up and running.
What's for Dinner? Dinner tonight was Chicken Enchiladas. How easy they are to make. Everyone at our house eats them (even the picky soon to be 13 year old girl). :)
Chicken Enchiladas
2 chicken breasts (cooked and shredded)
7 flour tortillas (burrito size)
1 can green salsa (salsa verde)
4 oz. sour cream
2 c. shredded Monterey Jack Cheese
Mix the sour cream and green salsa together in a shallow dish. Take one flour tortilla, coat both sides with the sour cream / salsa mixture. Place some of the shredded chicken and cheese along the middle of the tortilla. Roll the tortilla, place seam side down into a 9 x 13" baking dish. Continue with all the other tortillas. You will line 5 tortillas longwise in the pan; the other 2 will be placed a the short side. Any leftover sour cream / salsa can be poured over the tortillas in the pan; sprinkle any leftover cheese on top also. Cover with foil and bake for 25 minutes at 350 degrees. We serve these chicken enchiladas with a side salad and rice.
What's for Dinner? Dinner tonight was Chicken Enchiladas. How easy they are to make. Everyone at our house eats them (even the picky soon to be 13 year old girl). :)
Chicken Enchiladas
2 chicken breasts (cooked and shredded)
7 flour tortillas (burrito size)
1 can green salsa (salsa verde)
4 oz. sour cream
2 c. shredded Monterey Jack Cheese
Mix the sour cream and green salsa together in a shallow dish. Take one flour tortilla, coat both sides with the sour cream / salsa mixture. Place some of the shredded chicken and cheese along the middle of the tortilla. Roll the tortilla, place seam side down into a 9 x 13" baking dish. Continue with all the other tortillas. You will line 5 tortillas longwise in the pan; the other 2 will be placed a the short side. Any leftover sour cream / salsa can be poured over the tortillas in the pan; sprinkle any leftover cheese on top also. Cover with foil and bake for 25 minutes at 350 degrees. We serve these chicken enchiladas with a side salad and rice.
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