bbq desserts: Recipes

Showing posts with label Recipes. Show all posts

Showing posts with label Recipes. Show all posts

Cake Recipes Easy Way to Prepare Astonishing Food

Enjoying one of the Cake Recipes is quite a wonderful opportunity for the users because they are quite famous during birthdays and special events. The black forest category is one of the most famous Easy Cake Recipes which is prepared by the mixture of milk and chocolate all mixed into one. The coconut angel cake is one of the most prolific and amazing food which is closer to the heart and mind. It is made up of Betty Crocker food mix which is enmeshed with lime juice to provide awesome flavor in the bargain. Simple cake recipes include the usage of like peel along with the frozen whipped cream which would go a long way in providing spectacular results. Flaked coconut is one of the most important ingredients which is used by the people in preparing different types of culinary.

Cold water is mixed with the cakes to get the better taste and make it soft in the process. The cake is sliced into 3 layers and the bottom is one forts served to the guests. It dissolves into the mouth providing wonderful flavor. The layers are placed one above the other and are considered to be the epitomes of taste in an impeccable way.

Cake Recipes are mixed with the coconut to provide the impeccable taste in a wonderful manner. Rasp berry poke cake is a super delicious dessert quite famous among the people. Water along with vegetable oil are mixed together to deliver a frosty mixture so that people are able to enjoy the delectable taste in an impeccable manner. The oven is pre heated to a certain temperature and gelatin is stirred to add up to the mix without any hiccups. The cake is baked for a certain period of time and then it is allowed to cool. It is one of the most important easy Cake Recipes because the mixture is garnished with rasp berries to deliver the best performance. The oozing delight is freshly served to the guests and they relish the awesome appearance as well as the cuisine. Cakes are considered to be the potential sources of energy with the toppling dissolving into the mouth, compelling people to ask for more. In the modern world which is moving at a very fast pace, simple cake recipes are blessing in disguise because people do not need elaborate preparation to make them. They are at the service within a stipulated time frame and could be used as dinner along with the dessert.

Nikita Verma writes about many Indian food recipes related subjects like healthy and easy food. She has gained proficiency in various sections like Cake Recipes , chocolate recipes, Dessert Recipes etc. Rate this Article

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Nikita Verma has published 238 articles. Article submitted on November 04, 2012. Word count: 414

Some Halloween Cake Recipes With GW Bakeware

Struggling for baking ideas for Halloween? Here are some creepy creations to make for a spooky soiree.

Moon cake

For this dessert, you can enhance your normal cake mix with some extra ingredients.

Distribute prepared cake mix between two 8-inch pans coated with cooking spray. Bake for 30 to 25 minutes at 180 degrees Celsius and cool for 10 minutes.

Cover the top of the layer with dark chocolate frosting and place the second cake layer on top. Ice the entire two-layered cake.

Chill in fridge for 20 minutes and apply vanilla frosting in a crescent shape.

Make the cookies by increasing your oven temperature to 180 degrees Celsius. Wrap and chill the dough for 15 minutes.

Roll dough to one-eighth thickness and cut your bat shapes. Place cookies on a lined baking sheet and cool for 10 minutes. Bake on your bakeware for 7 to 10 minutes.

Spider Cake

To make this simple recipe for a chocolate spider cake, first distribute some prepared cake mix over two 8-inch pans.

Put the cake on your bakeware for 30 to 35 minutes at 350°F, then cool for 10 minutes while still in the pans.

Ice one of the layers with some vanilla frosting, placing the second cake layer on the top. Then, Ice the entire double-layered cake and cool in the fridge for around 15 minutes.

Make a spider template, cut it out and place it on your cake. Cover your image, and sprinkle it with black sanding sugar, making sure it is properly by pressing it down and brushing off extra sugar.

Chocolate Pumpkin Cake

Prepare your cake pans by heating your oven to 180 degrees Celsius and lightly buttering three eight inch cake pans, lining them with baking parchment.

Make the batter by sifting flour, cocoa, baking powder, baking soda, cinnamon and nutmeg into a larger bowl, and then set it aside.

You can combine buttermilk, pumpkin, and vanilla into a medium bowl and set aside. Mix the butter and sugar together in a bowl, preferably, with an electric mixer.

Add in your eggs, beating well until the mixture is smooth and light.

Bake your cake by dividing the batter among the pans and bake until a wooden skewer is inserted in the centre, which should come out clean after 35 minutes. Cool cakes in the pan for 20 minutes.

Remove cakes and cool. Then, assemble the cake and trim each layers, placing one layer on a cake plate and topping with one third of the frosting.

Repeat with the second and third layers and refrigerate.

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Antipasto Pasta Salad Salad

This dish is a pasta salad and a salad; hence the title of this recipe. This is a great dish to make and have for a healthy lunch during the week. I explain the best way to prepare and pack it below. I used some of my favorite antipasto staples, but you could use whatever are your favorite items. A little tuna or shrimp (instead of the salami) would be good additions to this, too.

Ingredients:
Half a pound of penne pasta
4 ounces Italian dry salami, diced
8 ounces (1 ball) fresh mozzarella cheese, diced
1 red pepper, seeded and chopped
1/3 cup Kalamata olives, pitted and halved
½ cup grape tomatoes, halved or quartered depending on size
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
Romaine lettuce chopped
(Additional items could include artichoke hearts, cooked asparagus, red onion, cucumber, garbanzo or cannellini beans, etc.)

Herbed Red Wine Vinaigrette:
¼ cup good red wine vinegar
2 garlic cloves, pressed through a garlic press or 2 tsps garlic paste from the tube
½ tsp good Dijon mustard
½ tsp dried Italian seasoning
Salt and pepper to taste
Pinch of sugar
½ cup good olive oil

Bring a pot of water to boil; salt liberally. Add the pasta and cook until al dente, approx. 10-11 minutes. Drain and transfer to a bowl of ice water to cool. Drain again and let sit so it dries some. Prepare the rest of the salad while this is happening.

Add the salami through the parsley to a bowl. Set aside.

Make the dressing by adding all of the ingredients to a small bowl, except the oil. Whisk together and then slowly add the oil while whisking.

Add the pasta to the bowl with the rest of the salad ingredients. Toss with some of the dressing.
To plate, add some chopped lettuce to a bowl, dress it a little bit with the vinaigrette. Add some pasta salad and serve.

This is a great recipe to make ahead for lunches during the week. Just pack the lettuce and pasta salad separately so the lettuce doesn’t wilt. Pack a little extra vinaigrette on the side, just in case you need it.

Buffalo Shrimp Po' Boys

I got the idea for this sandwich after making buffalo chicken tacos a couple of weeks ago. I love anything buffalo-style, as does my husband, and this sandwich now ranks pretty high up there among the different buffalo variations.

Ingredients:
3/4 of a pound Florida or U.S. shrimp, peeled and deveined (I only use shrimp from the gulf or U.S. The shrimp from Asian countries might be cheaper, but it is well documented that the farm raised shrimp from there are fed antibiotics and other chemicals. So sorry, I just don't buy it. To each its own though.)
1/4 cup all purpose flour
1 Tablespoon cornstarch
Cayenne pepper, to taste
garlic powder, to taste
Pinch of salt
Oil/butter
1/4 cup of wing sauce (or make your own with 2 Tablespoons of butter and 1/4 cup hot sauce)
4 hoagie rolls
Garnish: blue cheese crumbles, blue cheese dressing, lettuce, tomato

Directions:
Combine the flour, cornstarch, cayenne pepper, garlic powder and salt in a medium bowl or plastic bag. Add the shrimp to coat with the flour mixture.

Heat a skillet over medium to medium-high heat. Add a tablespoon of butter with a tablespoon or two of oil, until the skillet is coated. Add the shrimp to the pan. Don't crowd the skillet, work in batches if you have to. If the pan is crowded the shrimp will just steam, not brown. Cook the shrimp on both sides until lightly brown. About 3 minutes. Shrimp will curl up when they are done. Remove to a plate.

Wipe out the pan with a paper towel, return to the heat, but reduce to low. Add the wing sauce or butter/hot sauce combo until heated. Add the shrimp back to the pan to coat in the sauce and warm through.

Build the sandwiches by slicing the rolls, spread on some blue cheese dressing, add some shrimp and top with blue cheese crumbles, lettuce and tomato.

Makes 4 sandwiches. (However, since there are only two of us, I am using the leftover shrimp and making Buffalo shrimp salads for lunch tomorrow.)

Summer Shrimp Stir-Fry

I loved this stir-fry that features shrimp and summer vegetables like corn and zucchini. But you could really use any veggies that you have on hand. I served the stir fry over rice, but you could also put it over noodles. This is a recipe inspired by the Pioneer Woman. I just swapped out some of the ingredients. For instance, I forgot to buy cherry tomatoes, so I used a can of Rotel tomatoes with green chiles. The chiles actually added a nice spicy kick to the dish.

Ingredients:
2 Tbsps butter
2 Tbsps olive oil
1 pound large shrimp, peeled, deveined and tails removed (You could leave the tails on, but I find that really annoying. Your call though.)
4 garlic cloves, minced (Or one big ass one like I had)
2 zucchini, diced
2 ears of corn, kernels removed (I suppose you could use frozen or canned, but fresh corn in this really does add a great sweetness and texture.)
1 can of Rotel tomatoes with green chiles, drained (I used the original flavor. If you wanted to use fresh tomatoes, add about 1 cup and half of a combination of red and yellow grape or cherry tomatoes.)
Salt and pepper
Handful of fresh chopped cilantro (Pioneer Woman uses basil, but I had cilantro)
Juice of 1 lemon
Rice or pasta, for serving (optional)

Melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium high heat. (I used my cast-iron skillet.) Add the shrimp and saute for 2 minutes, then add the garlic and continue to saute for another minute until the shrimp are curled up and opaque. Remove the shrimp to a plate.

Increase the heat to high, add the remaining tablespoon of butter and olive oil, then throw in the zucchini. Stir it around for about a minute. Then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute. Then push it to the edge of the pan. Throw in the tomatoes. Stir for a minute and season with salt and pepper.

Throw the shrimp back in. Stir everything for a minute until it's all hot and combined. Then pour into a platter. Sprinkle with fresh cilantro and squeeze with the fresh lemon.

The Pioneer Woman suggests a couple of variations for this dish, one in which you place some of the mixture between two tortillas with grated cheese and make it into a quesadilla. I think that would be a wonderful way to use any leftovers, so make extra of this if you want.

Pesto Pasta Salad

I am going to make this pasta salad all the time. I am so glad I found it. It's perfect for barbecues, family gatherings, picnics, and even brunch. Recipe is courtesy of Cuisine at Home.

Cook:
1 lb. dry penner pasta
2 cups frozen green peas

Whisk:
1/2 cup purchased refrigerated pesto (I used Buitoni basil pesto)
3 Tbsp. fresh lemon juice
2 Tbsp. extra-virgin olive oil
1 Tbsp. lemon zest
1 Tbsp. minced garlic
salt and pepper to taste

Stir in:
4 cups fresh baby spinach (could also use arugula for a little peppery bite)
1/2 cup grated parmesan
1/2 cup pine nuts, toasted

Toast pine nuts in a stainless steel skillet over medium heat. Stir and toss until pine nuts are golden brown and fragrant. Set aside.

Cook penne in a large pot of boiling salted water according to package directions; add peas during the last three minutes. Transfer penne and peas to a bowl of ice water; drain well.

Whisk together pesto, lemon juice, olive oil, zest and garlic in a large bowl; season with salt and pepper.

Stir in penne, peas, spinach, Parmesan, pine nuts; season with salt and pepper.

A.1. Pot Roast

Today turned out to be a perfect Sunday for a pot roast dinner since tropical storm Debby has been dropping buckets of rain on our area all day. It was so nice to dump everything in my slow cooker and let it do all the work while I laid around in my pjs all day and napped.

My husband recently saw a pot roast recipe on the side of an A.1. sauce bottle, so I thought I'd try it out, but I put my own spin on the recipe. And I must say, it came out pretty darn good, and I've tried out several different pot roasts over the years. In fact, I don't think I have ever made the same one twice. This one might very well be my favorite so far.

Ingredients:
1/2 cup A.1. Sauce
3/4 cup low-sodium beef broth
1 tablespoon Montreal steak seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon all-purpose flour
1 onion, sliced
1 beef chuck roast, 2 and 1/2 pounds
salt and pepper
1 lb pound baby carrots
1 lb baby red potatoes

In a bowl, whisk together the A.1. sauce, beef broth, seasonings and flour. Set aside.

Place the slice onions on the bottom of your slow cooker. Season the chuck roast on all sides with Kosher salt and fresh ground pepper. Place the roast on top of the onions. Add the potatoes and carrots around and on top of the roast. Pour the sauce all over the top.

Place the lid on your slow cooker and cook on low for 8-9 hours or high for 6-7 hours. Serve with some fresh baked rolls or bread and a side salad.

Jäger Schnitzel

Last year my husband and I finally tried, and immediately fell in love with, this German restaurant in Tampa called Schnitzelhaus. It quickly became one of our most frequently visited restaurants and we introduced family members and friends to it as well. Everyone we brought also became fans. Sadly, last month, after 16 years in business, Schnitzelhaus closed. Leaving a hole in our hearts and our stomachs.

One of our favorite dishes at Schnitzelhaus was the Jager Schnitzel, breaded veal, chicken or pork cutlets topped with a creamy, rich mushroom sauce. I went on a hunt for the recipe, hoping to find our Jager Schnitzel fix. I found the below recipe on a German Food Guide Web site. It's not exactly like the restaurant's, but it's pretty close and it was definitely delicious. My next German feat will be to tackle Spätzle. It's about time I master the cuisine of my heritage.

Number of Servings: 4
For the Schnitzel
1 pound thin veal cutlets (I used chicken cutlets because I had them, but I'm all for making it with veal)
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/3 cup all-purpose flour
2 eggs, lightly beaten
1 cup fine, dry bread crumbs
3 tablespoons butter
3 tablespoons vegetable oil

For the Sauce
1 lb Mushrooms, washed and cut into bite-size slices
2-3 slices Bacon, chopped into small pieces
1 small Onion, finely chopped
1/2 cup Vegetable Broth (I used chicken broth)
1/2 cup Cream (I used milk but sprinkled in a little flour before adding the liquids)
1/2 teaspoon dry Thyme
A small bunch Parseley, finely chopped
A little extra milk as needed

Instructions
Season each veal cutlet with salt and pepper (both sides). Let stand at room temperature for 10-15 minutes.

In the meantime, prepare your work area. You will need 3 plates - add the flour to the first one, add the eggs to the second one, and add the bread crumbs to the third plate. Arrange the plates in a row, close to the stove. Heat the butter and oil in a large, heavy skillet or pan over moderately high heat for about 2 minutes. For each veal cutlet, coat the cutlet with flour, dunk it in the eggs, then coat it with bread crumbs. Put the coated veal cutlet immediately in the hot skillet. Cook each side for about 3 minutes, or until each side is a deep golden brown. Remove the schnitzel and place on a plate lined with paper towels (to absorb any extra oil). Keep warm.

Using the same pan as you made the Schnitzels in, fry the mushrooms until they begin releasing water. Remove them from the pan and set aside.

Add a little butter to the same pan. Add onions and bacon. Cook until onions begin to brown. Add mushrooms back to the pan, then add the broth and cream. Add salt, pepper, and thyme. Bring mixture up to a simmer, and continue simmering until liquid has noticeably reduced (about 15-20 minutes) - stir occassionaly.

Stir in milk into the sauce until the sauce reaches the desired consistency (the sauce shouldn't be too thin and be creamy). Remove pan from heat. Stir in 2/3 of the chopped parsely. Add additional salt and pepper as needed.

To serve, place a Schnitzel on a plate and top with the sauce. Sprinkle some chopped parseley over the sauce.

Chicken Saltimbocca with Artichoke Sauce

What's not to love about chicken wrapped in prosciutto? This recipe is courtesy of Sara Moulton, but I simplified it a bit.

Makes 4 Servings
Hands-On Time: 35 Minutes
Total Preparation Time: 45 Minutes

Suggested Accompaniments
spinach sautéed with garlic chips and couscous

Ingredients
4 boneless, chicken cutlets
12 large fresh sage or basil leaves (optional)
2 to 3 oz thinly sliced prosciutto
1/3 c unbleached all-purpose flour
Kosher salt and freshly ground pepper
3 T extra virgin olive oil
1/3 c dry Marsala or sherry
One 14-oz can artichoke hearts
1 c Homemade Chicken Stock
T unsalted butter

Directions
Put 3 sage leaves on each chicken cutlet. Wrap a piece of prosciutto around each chicken cutlet; press until they adhere.

On a plate or in a pie dish, add the flour. Season the chicken with salt and pepper. Coat the chicken in the flour, shaking off the excess.

Heat 1 1/2 tablespoons olive oil in a large skillet over high heat until hot; reduce the heat to medium. Sauté the chicken for 2-4 minutes per side, or until the pieces are golden and just cooked through; remove them to a plate and cover them loosely with aluminum foil. Repeat with the remaining oil and chicken.

Add the Marsala to the skillet; bring it to a boil, scraping up the brown bits at the bottom of the pan, and simmer for about 1 minute, or until the pan is almost dry.

Drain and coarsely chop the artichoke hearts (about 1 1/3 cups). Add them to the skillet along with the chicken stock and simmer until reduced by half. Return the chicken to the skillet and simmer just until reheated. Add the butter to the pan and swirl until it has melted. Divide the chicken among 4 dinner plates; spoon the sauce over the chicken and serve.

My hubby and I found that there was a little too much artichoke in the sauce, so next time I think I'll add just half a can.

Jalepeno Popper Chicken Breasts

How did I not think of this one? If you love jalepeno poppers, you'll love this chicken dish. It is so simple and only calls for three ingredients. This recipe is also courtesy of the Rachael Ray magazine.

1/4 cup chopped pickled jalepeno chiles
6 oz. room temperature cream cheese
2 skin-on, bone-in split chicken breasts

Mix jalepenos into cream cheese. Spread mixture evenly underneath chicken skin; season with salt and pepper. Bake on parchment-lined baking sheet at 400 degrees until cooked through. 30-35 minutes; crisp skin under broiler. (I didn't need to that final step. The chicken skin was pretty crispy just baking in the 400 degree oven.)

Buttermilk Ranch Chicken

This recipe is courtesy of the Rachael Ray magazine. This chicken dish was very flavorful without having a sauce. I mean who isn't always looking for a new chicken recipe, right?

1 cup buttermilk
1/2 cup mayonaise
1/2 tsp. dried mustard
1 Tbsp. chopped fresh chives
1/2 tsp. dried dill
salt and pepper
4 thin cut chicken breast cutlets
2 Tbsp. olive oil

Combine all ingredients up to oil; marinate for 45 minutes or overnight. (I placed the marinade and chicken in a plastic storage bag in the morning and let it marinade all day until I was ready for dinner.)

In large nonstick skillet, heat oil over medium heat; brown cutlets on both sides until cooked through; about 7 minutes. Serves 4.

Slow Cooker Ropa Vieja

I have decided to make my life easier by making one Crock Pot recipe a week. I love this Cuban dish and I love it even more when I can just throw everything in my Crock Pot and forget about it. I love the olives that are added to this dish at the end. I have never had this in ropa vieja (translation = old clothes), but I like the brinyness it adds. Serve over white or yellow rice. Another Food Network Magazine recipe.

Ingredients
• 1 15-ounce can crushed tomatoes
• 3 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 jalapeno pepper, thinly sliced (with seeds)
• Kosher salt
• 1 1/2 pounds skirt steak or flank steak (I prefer skirt)
• 2 bell peppers (1 red, 1 green), sliced 1/2 inch thick
• 1 small onion, thinly sliced
• 3 tablespoons chopped pimiento-stuffed green olives, plus 1 tablespoon brine from the jar
• Cooked white rice, for serving

Directions
Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours.

Uncover and skim off any excess fat. (I accidentally forgot to do this step. Or did I? I didn't really notice a lot of fat hanging out on the surface anyway.) Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.

Per serving: Calories 464; Fat 16 g (Saturated 6 g); Cholesterol 83 mg; Sodium 837 mg; Carbohydrate 39 g; Fiber 4 g; Protein 38 g

Blackened Salmon with Blue Cheese Sauce

I am always looking for salmon recipes. I love the fish, but sometimes it can end up dried out. This recipe keeps salmon nice and moist while adding a little heat. I used my trusty cast-iron skillet because, well, it's perfect for blackening, but any oven-safe skillet will do here. The blue cheese sauce is equally good over roasted potatoes and roasted asparagus. I have offered two blue cheese sauces below. One is original to the recipe, while the other is a healthier one, which I used. Recipe courtesy of The Food Network.

Ingredients
• 1 tablespoon Italian seasoning
• 1 teaspoon cracked black pepper
• 2 tablespoons paprika
• 2 tablespoons salt
• 1 1/2 tablespoons cayenne pepper
• 2 tablespoons butter
• 1 tablespoon grapeseed oil, for frying
• 4 (6-ounce) portions skinless and boneless salmon fillets

Blue Cheese Sauce:
• 1/4 cup white wine
• 1/2 cup heavy cream
• 3/4 cup blue cheese crumbles

Directions
Preheat oven to 400 degrees F.

In a small bowl, combine the Italian seasoning, black pepper, paprika, salt, and cayenne. Season each piece of fish with the rub.

Heat a large skillet over medium-high heat and add the butter and oil. Once the butter has melted, add the fish and cook about 2 minutes per side.

Transfer the whole pan to the oven and cook for another 4 to 6 minutes.

For the sauce:
Place the white wine into a medium saucepan and reduce by half. Add the heavy cream and allow to reduce. Add the blue cheese and whisk until smooth. Serve on top of the salmon.

Lighter blue cheese sauce:
Mix equal amounts of blue cheese crumbles and lowfat butter milk. Stir with a fork while breaking up the blue cheese, until smooth. Add a splash of worchestershire sauce and a spoonful or so of light sour cream, if it needs a little thickening.

Cheesy Hash Brown Bake

This might just be the most perfect dish for leftover chili. During the Fall/Winter, my husband makes chili about half a dozen times. He always makes a ton and we have leftovers for the entire week. Sometimes we top baked potatoes with leftovers or make chili dogs, but this might be our new fave. So the next time you have leftover chili, try this quick and easy dish. Recipe courtesy of Everyday Food.

4 cups leftover chili
1 bag (16 ounces) fresh or frozen shredded hash brown potatoes, thawed if frozen
4 ounces cheddar cheese, shredded (1 cup)
1/4 cup finely chopped cilantro
Coarse salt and ground pepper

Directions
1. Preheat oven to 425, with rack set in upper third. Divide chili among four individual baking dishes (10 to 12 ounces each). Set aside.
2. Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible.
3. In a large bowl, combine potatoes, cheese, and cilantro; season with salt and pepper. Scatter potato mixture over chili. Place baking dishes on a rimmed baking sheet. Bake until potatoes are golden brown and chili is bubbling, 20 to 25 minutes. Serve.
Cook's Note
You can also make this in a 2-quart baking dish. Bake in an oven heated to 425 degrees for 40 to 45 minutes. Cover with aluminum foil if the top browns too quickly.

Super Bowl 2012 Snacks

Here are two items I am making for Super Bowl Sunday, in case you need a couple of ideas. First up is a Beer-Cheese Dip from Food Network Magazine.

Pulse 1/2 pound cubed extra-sharp white cheddar in a food processor until finely chopped. Add 1/2 teaspoon mustard powder, a pinch each of salt and sugar, and 1/2 cup pilsner beer. Process until smooth. It's as easy as that. Serve with pretzels, crackers, chunks of bread, and veggies like broccoli, cauliflower, celery, cooked potatoes, etc.

The second dish I am making is Bacon-Cheddar Crescent Pinwheels, utilizing Pillsburgy refrigerated Crescent rolls.

Ingredients:
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons ranch dressing
¼ cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
½ cup finely shredded Cheddar cheese (2 oz)
¼ cup chopped green onions (4 medium)

Directions:
Heat oven to 350°F.
If using crescent rolls: Unroll dough; press each into 12x8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press each into 12x8-inch rectangle.
Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

40 Cloves and a Chicken

My BFFs make this dish all the time and rave about it. I finally made it tonight and it's a winner for sure. No vampires will be bothering us tonight with the 40 cloves of garlic that make this dish so delicious. This recipe calls for a whole chicken, broken down into 8 pieces. I prefer to just use the breast, but suggest using bone-in chicken breast otherwise the chicken will dry out. The chicken is seared on the stove top first but then roasted in the oven with olive oil and garlic, which gets soft and spreadable. Serve with a yummy loaf of crusty bread to sop up the oil and spread the garlic on. This recipe is courtesy of Alton Brown.

Ingredients
1 whole chicken (broiler/fryer) cut into 8 pieces (or 4 bone-in chicken breasts)
1/2 cup plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 peeled cloves garlic (you can find already peeled garlic in the produce section)
Salt and pepper

Directions
Preheat oven to 350 degrees F.

Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. (I used my cast-iron skillet, but just make sure your skillet or pan is oven safe.) Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.

Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.

Cider-Glazed Pork Chops

Pork chops are a very economical and versatile option for dinner. Apples and pork just go together and I love how when the cider thickens and forms a glaze, it really concentrates the flavor. The only thing I would change about this is next time I am going to double the glaze so I have more to drizzle over the finished chops and potatoes. Oh yeah, this dish is great with roasted potatoes or mashed potatoes doused with the cider glaze. This recipe is courtesy of iVillage.

1 cup apple cider
2 cloves garlic, minced
Leaves from one 2-inch rosemary sprig (I used fresh thyme leaves because that is what I had)
2 center-cut bone-in pork chops
Olive oil
Kosher or sea salt
Freshly ground black pepper

Preheat the oven to 400˚.

Bring the apple cider to a boil and add the garlic and rosemary. Cook until reduced by half, about 15 minutes.

Brush the pork chops with olive oil and sprinkle with salt and pepper.

Heat a heavy ovenproof cast iron or stainless steel skillet over medium high heat for 3 minutes. Add the pork chops to the pan and cook for 1-2 minutes per side to brown the meat.

Brush the pork chops with the cider glaze and transfer the skillet to the oven. Cook for 10-12 minutes, or until a thermometer inserted into the thickest part of the pork chop reads 145˚.

Drizzle the chops with additional glaze before serving.

Lighter General Tso's Chicken

My husband loves Chinese food, especially General Tso's Chicken. Here is a lighter version from Everyday Food. I am not going to pretend that this is anything like what you get from the neighborhood Chinese takeout restaurant, but it was good and approved by my taste tester, my husband.

Ingredients
1 1/4 cups long-grain brown rice (or any rice that you like)
1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons fresh ginger, grated and peeled (I despise ginger, so I left this ingredient out)
3 tablespoons light-brown sugar
2 tablespoons soy sauce (please use a low sodium variety)
1/2 teaspoon red-pepper flakes
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil, such as safflower

Directions
Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.

In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).

Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Balsamic Skirt Steak with Creamy Polenta

This recipe has been adapted from an Everyday Food recipe.

Skirt steak might be my new favorite. Last night was my first night cooking it and it was so easy. It literally only takes 2-3 minutes per side for medium rare. This is not a steak that works cooked well done, but what steak really does work at well done? Anyway, I wasn't expecting it to be so tender and flavorful, but it was. And another positive is that skirt steak is very economical. I definitely like it better than a flank steak. This cut of meat would be great for fajitas.

Reducing balsamic vinegar down, thickens it and turns it into a great sauce. Place the steak on a bed of creamy polenta and drizzled with the vinegar glaze is an absolute pefect combination of flavors. I completed the meal with sauteed mushrooms and a side salad. (The mushrooms complemented the steak and polenta wonderfully.)

If you're making this for two people, consider cutting the polenta serving in half because it does make quite a bit.

Ingredients
Coarse salt and ground pepper
1 cup yellow cornmeal
2 cups chicken broth
2 cups milk
1 tablespoon butter
1/4 cup finely grated Parmesan
2 tablespoons olive oil
1 1/2 pounds skirt steak (cut into 2 or more pieces, if necessary, to fit in skillet)
1 cup balsamic vinegar

Directions
Bring milk and chicken broth to a boil over medium-high heat. Add 1 teaspoon salt; reduce heat to low and gradually whisk in cornmeal. Simmer very gently over low heat, whisking occasionally, until polenta is thickened and cooked through, about 10 minutes. Whisk in butter and Parmesan, and keep warm over very low heat (whisk in some more broth or milk just before serving if polenta becomes too thick).

Meanwhile heat oil in a large skillet over high. (I used my cast-iron skillet.) Season steak with salt and pepper; add to skillet. Cook, turning once, 6 to 8 minutes total for medium-rare. Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve skillet).

While steak is resting, add vinegar to skillet, and boil over high until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak. Slice steak, and serve with vinegar sauce and polenta.

Paleo Diet: Sundried Tomato Chicken Bake

This recipe is so easy. You just dump chicken in a dish and top with sliced garlic and a jar of sundried tomatoes, bake and you're done! I absolutely love sundried tomatoes, so this dish is right up my alley.

2 lbs boneless skinless chicken breasts cut in half
8.5 oz jar of julliane cut sun dried tomatoes
8 garlic cloves, sliced thin
2 tablespoons dried basil
Sea salt and black pepper to taste

Preheat oven to 375. Place the chicken breasts in a large glass baking dish. Sprinkle with the dry spices and mix well. Sprinkle the sliced garlic on top and spread the sun dried tomatoes and the olive oil that it’s in the jar over the entire dish. Seal tightly with tin foil and bake for 20 minutes. Remove the tin foil and bake for another 15 minutes or until the chicken is no longer pink in the middle.