Monday, April 30, 2012

Fresh Fruit Tart

I have always loved fruit tarts.  My problem with them is that in the store they're so tiny and expensive!  Of course, I can never have just one because they're SO good!  Well, problem solved!  I figured that I can make a big one on my own.  True, I still have to share it with my family, but it's way cheaper and I can have as much as I want to! :)  This recipe is super easy and absolutely delicious!  I did not have a tart pan, so I used a normal pie pan and it worked wonderfully.  Enjoy!
For the crust:
-1/2 cup confectioner's sugar
-1 1/2 cups flour
-1 1/2 stick unsalted butter, softened and sliced
For the filling:
-1 (8 oz) package cream cheese, softened
-1/2 cup granulated sugar
-1 tsp vanilla extract
-your favorite fruit, thinly sliced (I used strawberries, kiwi and blueberries)
For the glaze:
-6 oz frozen limeade concentrate, thawed
-1 Tbs cornstarch
-1 Tbs lime juice
-1/4 cup granulated sugar

-whipped cream for garnish (optional-I really did not find it necessary)
Preheat oven to 350 F.
Mix crust ingredients until a ball forms.  With your fingers press the dough into the tart/pie pan.  Bake in preheated oven for about 12 minutes or until lightly brown.  Set aside to cool.
Beat the filing ingredients until nice and smooth.  Spread over cooled crust.
Top with fruit in any way you desire.
Combine glaze ingredients in small saucepan and cook over medium heat until clear and thicker.  Let it cool.
With a pastry brush, glaze the entire tart.   You will NOT use the entire glaze.
Place tart in refrigerator for a few hours.  Remove from the fridge about 15 minutes before serving.  Cut into slices and enjoy!
Slightly adapted from a Paula Deen recipe.

Friday, April 27, 2012

Quiche Lorraine

This is by far the best tasting quiche I have ever tasted!  I found this recipe in my ward's cook book, submitted by my friend Maria.  She is a great cook, so it was no surprise when this came out so delicious.  You have to give this a try.  It is amazing!  I tweaked it just a little bit, but I stayed true to most of the recipe.   Enjoy!
-1 (9 inch) deep dish unbaked pie crust
-1 cup shredded Swiss cheese
-6 slices bacon, cooked and crumbled
-1 cup ham, minced
-3 green onions, sliced
-1/2 green pepper, chopped
-5 eggs, slightly beaten
-1 cup heavy cream
-1/2 tsp salt
-1/2 tsp ground mustard
Preheat oven to 325 F.  Line a cookie sheet with aluminum foil.  Place unbaked crust on top of foil.
Arrange cheese, bacon and ham on bottom of pie crust.  Sprinkle with green onions and green peppers.
In a medium bowl, combine eggs, cream, salt and mustard.  Pour over cheese mixture.
Bake in preheated oven for 45 minutes.  Remove from heat and let it rest for about 10 minutes.  Enjoy!

Wednesday, April 25, 2012

Mini Meat Loaves

I really liked this version of meat loaf. Besides the nice individual portions, the flavor is more abundant and the spaghetti sauce gives it a different, tastier touch.  Enjoy!
-1 (26 oz) jar of your favorite spaghetti sauce (I used traditional)
-1 1/2 lbs extra lean ground beef
-1 1/2 cups herb seasoned stuffing
-2 eggs, beaten
-1 small onion, finely chopped
-1/2 green pepper, finely chopped
-1 tsp dried parsley
-salt and pepper, to taste
-1 cup shredded mozzarella cheese
Preheat oven at 400 F.
Mix 1 cup of the sauce with beef, stuffing, eggs, onion, pepper, parsley, salt and pepper, and shredded cheese.  Mix well.  Shape into 6 mini loaves and place on a shallow baking dish (I used my cookie sheet).  Spread 2 Tbs sauce on top of each loaf.  Bake in preheated oven for 30 minutes.  Heat remaining sauce and serve with meat loaves.  Enjoy!
Slightly adapted from my friend, Regina's recipe.

Monday, April 23, 2012

Linguine with Shrimp Scampi

Very quick and delicious!  I served ours with some nice buttered toast and some veggies.  Quite a treat!  Enjoy!
-12 oz linguine
-3 Tbs unsalted butter
-2 1/2 Tbs extra virgin olive oil
-4 cloves garlic, minced
-1 lb shrimp, peeled, deveined, with tails removed
- salt and pepper to taste
-1 Tbs dried parsley
-1/4 cup lemon juice
-1/2 tsp red pepper flakes
Cook pasta according to package directions.
While that's cooking, heat the butter and oil in large skillet.  Add garlic and cook for 1 minute.  Add shrimp and season with salt and pepper.  Cook for about 5 minutes, or until the shrimp is nice and pink.  Remove from heat and stir in the rest of the ingredients.  Drain the pasta and add to the dish.  Mix well and serve.  Enjoy!

Thursday, April 19, 2012

Cathy's Sloppy Joes

A few years ago, after the birth of one of my children, one of the ladies from my Church brought us dinner.  She brought us these amazing sloppy joes and I immediately fell in love with her recipe.  They are a little different than what most people are used to, but they are absolutely delicious and a piece of cake to put together.  Enjoy!
-1 lb extra lean ground beef
-1 (10 3/4 oz) can condensed chicken gumbo soup (do NOT add water)
-1 1/2 tsp brown sugar
-1 Tbs yellow mustard
-1 cup ketchup
-2 tsp chili powder
Brown beef in large skillet.  If using a fatter cut, then drain the excess grease.  If using the extra lean, there will be nothing to drain.
Add remaining ingredients, bring to a low boil and serve in hamburger buns.

Monday, April 16, 2012

Sweet and Sour Shrimp

This is a very quick meal for a busy week night.  I served ours on top of rice.  Enjoy! 
-1 1/2 Tbs Dijon mustard
-1 1/2 Tbs rice wine vinegar
-1 Tbs vegetable oil
-1 Tbs honey
-1/4 tsp salt
-1/4 tsp pepper
-1 cup bell pepper strips (red, yellow and green)
-1 lb cooked shrimp, peeled, deveined, with tails removed
In a medium bowl, mix mustard, vinegar, oil, honey, salt and pepper.  Set aside.
Spray large skillet with cooking spray.  Add pepper strips and stir fry for a couple of minutes.  Add the shrimp and heat up for 1 minute.  Pour sauce over shrimp and stir well.  Cook for a couple of minutes.  Serve hot on top of rice.

Wednesday, April 11, 2012

Homemade Gravy

Being constantly sick and so pregnant, I haven't felt like cooking much lately.  Don't worry, I still like to eat.  I just don't  have much energy lately.:)  Anyway, I made this amazing gravy for Easter.  It was absolutely delicious!  Creamy and so tasty!  Enjoy!
-1 stick unsalted butter
-about 2 cups chopped onion
-1/2 cup flour
-1 tsp salt
-1/2 tsp pepper
-2 cups chicken stock, warm
-1 Tbs heavy cream
Melt the butter in large saute pan.  Add the onions and cook on medium-low for about 15 minutes or until the onions are slightly brown.
Sprinkle the flour in the pan and whisk it in.  Add the salt and pepper, mix well and cook for a couple more minutes.  Add the warm chicken stock.  Cook uncovered for about 5 minutes or until thickened.  Add the heavy cream.  Stir and remove from heat.  Adjust the seasoning, if necessary and pour in serving dish.  Enjoy!

Thursday, April 5, 2012

Chinese Lemon Pepper Shrmip

-1 lb medium raw shrimp, peeled, deveined, with tails removed
-1/2 cup cornstarch
-vegetable oil
-4 lemon slices, halved
For the sauce:
-1 Tbs vegetable oil
-6 cloves garlic, minced
-1/3 cup soy sauce
-3/4 cup water
-2 tsp cornstarch
-1/4 cup brown sugar
-2 tsp lemon juice
-2 tsp ground black pepper
Dry shrimp.  Pour 1/2 cup cornstarch into sealable plastic bag.  Add shrimp, shake well, and let sit for at least 5 minutes.
Heat some vegetable oil for frying.  Add shrimp to hot oil and cook until golden brown.  Remove onto plate lined with paper towels.  Discard the oil.
Heat 1 Tbs oil.  Add garlic and lemon sloces.  Stir fry for 15 seconds.  Add soy sauce.  Dissolve 2 tsp cornstarch in 3/4 cup water.  Add this to the skillet.  Add brown sugar, lemon juice and black pepper.  Bring to a boil.  Reduce heat and simmer for 2 minutes.  Toss in the fried shrimp.  Serve over rice.  Enjoy!
Recipe adapted from here.

Monday, April 2, 2012

Slow Cooker Black Bean Salsa Chicken

This is another one of those quick and delicious meals, easy to put together on a busy week night.  I served ours over white rice.  Enjoy!
-4 chicken thighs, bone-in, skin-on
-1/2 cup apple juice
-1 cup medium salsa
-1 (15 oz) can corn, drained
-1 (15 oz) can black beans, drained
-1 package taco seasoning
-1/2 cup sour cream
-1 cup shredded cheddar cheese
Place chicken on bottom of slow cooker.  In a large bowl, combine apple juice, salsa, corn, black beans and seasoning.  Pour mixture on top of chicken.  Cover and cook on low for 4 hours.
Stir in sour cream and cheese, until nice and smooth.  Serve over rice.  Enjoy!


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