Thursday, October 22, 2009

Chicken with Prosciutto and Sage

Serves 4
· 1/4 cup all-purpose flour
· Coarse salt and ground pepper
· 4 fresh whole sage leaves, plus 4 minced leaves
· 4 (6 to 8 ounces each) chicken cutlets
· 4 slices (3 ounces) thinly sliced prosciutto
· 4 teaspoons olive oil
· 3/4 cup dry white wine
· 1/3 cup reduced-sodium canned chicken broth
· 1 tablespoon cold butter

1. In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
2. Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.
3. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per side. Remove cutlets, and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
4. Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce onto plates; top with cutlets. Serve immediately.

Neiman-Marcus Chocolate Chip Oatmeal Cookie Recipe

(I usually only made half and it was great!)

2 cups sweet butter
24-oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 C. sugar
1 8 oz. Hershey Bar (grated)
5 C. blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 C. chopped nuts (your choice)

Measure oatmeal, and blend in a blender or food processor to a fine powder. Cream the butter and both sugars. Add eggs and vanilla. Mix together the flour, oatmeal, salt, baking powder, and soda and add to wet ingredients. Add chocolate chips, Hershey Bar, and nuts. Roll into balls and place two inches apart on a cookie sheet.

Bake for 12 minutes at 375 degrees.

Makes 110 cookies. Enjoy with milk or coffee and feel like a million bucks!

Sandy's Zucchini Bread

3 eggs
1 cup oil
1 cup sugar
1 cup brown sugar
3tsp vanilla
2 cup grated zucchini
2 ½ cup unsifted flower ( ½ wheat ½ regular)
2 tsp salt
2 tsp baking soda
½ tsp baking powder
½ cup wheat germ
1 cup chopped walnuts

Beat eggs, oil, sugar and vanilla until thick and foamy. Stir in zucchini. Combine dry ingredients stir into mixture. Divide into two loafs and cook at 350 for 1 hour.

Wednesday, October 14, 2009

Coconut-Cumin Chicken Skewers


1 garlic clove, minced
1-1/2 Tablespoons cumin
1-1/2 teaspoons chili powder
1-1/2 teaspoons coriander
3/4 teaspoons paprika
1/2 cup coconut milk
3/4 teaspoons brown sugar
1/2 teaspoon salt
2 skinless, boneless chicken breasts (or pork loin)
Vegetable oil
Freshly ground black pepper

Combine garlic, cumin, chili powder, coriander, paprika, coconut mil, brown sugar, and salt in a bowl. Set aside.Slice chicken breasts into thin strips. Skewer chicken onto bamboo skewers (previously soaked, to prevent burning). Place skewers in a shallow dish and pour the marinade over the top. Cover and refrigerate for at least 3 hours or overnight.Prepare grill. Grill skewers, turning until browned on all sides and cooked through, about 5 minutes.Remove from grill and sprinkle with freshly ground black pepper. Serve immediately.

Remember to soak bamboo skewers in water for at least 15 minutes prior to using. This will prevent them from burning.

Pumpkin Cookies or Muffins

· ¾ cup shortening or ¾ cup coconut oil or ¾ cup of butter
· 2 eggs or egg substitute – ½ cup apple sauce
· 1 cup canned pumpkin
· 1 tsp vanilla
· 1 cup sugar or ¾ cup honey or ¾ cup agave nectar or ¾ cup coconut sugar
· 1 ½ tsp baking soda
· 1 ½ tsp baking powder or (½ tsp soda and ¾ tsp cream of tartar)
· 2 tsp pumpkin pie spice or more to taste
· 1 ¼ cup buckwheat flour or “normal flour”
· ¾ cup potato starch or ¾ cup tapioca starch
· ¾ cup chocolate chips or raisins

Preheat oven to 325 degrees F.
Cream together the shortening, eggs, pumpkin, vanilla and sugar. Add baking soda, baking powder, pumpkin pie spice, flour, starch and chocolate chips or raisins. Mix well.

Spoon out on cookie sheet (greased lightly) about the size of a walnut. Bake for about 15 minutes.

Or to make muffins place in muffin tins about 2/3 full and bake at 350 for 17-20 minutes

Saturday, August 15, 2009

Pepper Bean Salad

1 15 oz. can black beans, rinsed and drained
1 15 oz. can kidney beans, rinsed and drained
1 15 oz. can pinto beans, rinsed and drained
1 15 oz. bag super sweet frozen niblet corn or 2 Cups fresh corn on the cob kernels
1 red onion, chopped
2 garlic cloves, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 jalapeño peppers, seeded and chopped

1/2 Cup chopped, fresh cilantro (or 2 TB. dried CILANTRO)
1 tsp. SEA SALT
1/4 Cup canola oil
1/2 Cup red wine vinegar 2 limes, juice of (1/4-1/3 Cup)

In a large bowl, combine the beans, corn, onion, garlic, bell peppers and jalapeño peppers. Toss well. Combine the cilantro, CUMIN, ALEPPO PEPPER, PENZEYS FRESHLY GROUND PEPPER, SEA SALT, oil, vinegar and lime juice in a container with a lid. Shake well to mix thoroughly. Right before serving, pour the dressing over the salad and toss to coat.

Monday, July 27, 2009

Tangerine Pie: Caramelized Pineapple Turnovers

This recipe is a little difficult, but well worth it! It is a two day process so give yourself plenty of time. This is a true crowd pleaser, my father-in-law, actually hides these when I make them, so he can have them all to himself.
The custard powder and palm sugar can be found at an Asian market.

Makes about 3 dozen turnovers
2 medium, ripe pineapples, peeled, cored, and finely chopped
1 cup plus 2 tablespoons crushed palm sugar
1 cinnamon stick
1 1/8 teaspoons salt
2 cups all-purpose flour, plus more for rolling
1/3 cup plus 2 tablespoons custard powder
1 tablespoon dried milk powder (full fat, not skim)
3/4 cup plus 1 1/2 teaspoons unsalted butter, room temperature
2/3 cup confectioners' sugar
1 large egg
3 large egg yolks, beaten
36 whole cloves, optional

Prepare filling: In a medium saucepan, combine pineapple, palm sugar, cinnamon, and 1/8 teaspoon salt. Place saucepan over low heat, and cook, stirring occasionally, until sugar has dissolved and liquid has evaporated, about 45 minutes. Transfer mixture to a bowl, cover, and refrigerate at least 2 hours, or up to overnight.Tip: Crushed Palm Sugar and Custard Powder (fat free is okay to use) can be found at
Prepare dough: Into a medium bowl, sift together flour, custard powder, and dried milk; set aside.
Place the butter, confectioners sugar, and remaining teaspoon salt in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until mixture is light and creamy, about 4 minutes. Scrape down the sides and bottom of the bowl; slowly add flour mixture and mix until well incorporated. Add egg and continue mixing just until the dough comes together; it will be sticky. Form mixture into a ball, press into a 1/4-inch-thick disk, and tightly wrap with plastic wrap. Refrigerate until chilled and firm, at least 2 hours, or up to overnight.

Line two baking sheets with parchment paper; set aside. Unwrap chilled dough and form into 1-inch balls. Press each ball into a thin 3-inch disk. Put 1 heaping teaspoon pineapple mixture in the center of each disk. Fold dough over filling to make a half-moon shape; pinch edges to seal in filling. Gently press and roll dough back into a 1-inch ball. Place filled dough balls 1 inch apart on prepared baking sheets. Refrigerate until chilled and firm, about 15 minutes.
Meanwhile, preheat oven to 350 degrees.
Brush each dough ball with egg yolk and stick a clove in the center of each, if desired. Bake until golden, 20 to 25 minutes. Transfer to a wire rack and cool completely before serving.
From she got this from "The Sweet Spot" by Pichet Ong