Saturday, June 19, 2010

Kay Nolan's Eggs

I'm having a brunch this morning and decided to make Kay's eggs for the main course. I had called her one time about the recipe and she said, "Just make deviled eggs and pour cheese sauce over it."  This is my version of her eggs.

Ingredients for eggs:
mustard (I used dijon)
pickle relish
Dirrections for eggs:
I will tell you like Kay told me; Just make the deviled eggs like you normally do
Ingredients for cheese sauce:
1 can cream of asparagus soup
1 small velveeta cheese
Dirrections for cheese sauce:
In a double boiler, melt velveeta cheese and cream of asparagus soup.

Pour sauce over deviled eggs and keep warm until ready to serve.

Thursday, June 17, 2010

Nathan's Lemon Cake

I really enjoyed this cake tonight.  It is very lemony and  refreshing.  It was in May 2008 Cooking Light.

Printable Recipe:
Ingredients for cake:
Cooking spray
2 Tablespoons all-purpose flour for baking pans
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup nonfat buttermilk
2 Tablespoons finely grated lemon zest
2 Tablespoons fresh lemon juice

Ingredients for icing:
3 cups powdered sugar
1/4 cup unsalted butter, melted
1 Tablespoon lemon zest
1/4 cup lemon juice

1. Preheat oven to 350 degrees
2. Prepare pans by coating 2 round cake pans with cooking spray; line the bottoms of pan with wax paper. Coat wax paper with cooking spray. Dust pan with 2 Tablespoons flour, and set aside.
3. Lightly spoon 2 cups flour into dry measuring cup, and level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt.; stir with a whisk.
4. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and non-fat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Beat in 2 Tablespoons lemon zest and 2 Tablespoons lemon juice
5. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack; remove wax paper from cake layers.
6. To prepare icing, combine powdered sugar and the remaining ingredients in a large bowl. Stir with a whisk until smooth. Place 1 cake layer on a plate; spread 1/2 of icing on top of cake. Top with remaining cake layer. Spread remaining 1`/2 of icing over top of cake. I had enough icing to ice the sides as well.

Thursday, June 10, 2010

Basil Chicken in Coconut Curry Sauce

Printable Recipe:

1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon freshly ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon tumeric

1 pound skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful)

1 large red onion, chopped (about 1 cup)
5 cloves garlic, minced
2 jalapeno peppers, seeded and minced
2 Tablespoons olive oil or grapeseed oil
1-14 oz can coconut milk
2 teaspoons cornstarch
1 teaspoon worcestershire sauce
3 Tablespoons fresh basil leaves, chopped
1 Tablespoon finely chopped fresh ginger

Hot cooked rice

1. In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, chili powder, and tumeric. Set aside.
2. Rince chicken, pat dry. Cut into 1 inch pieces. Put into a bowl and sprinkle the spice mixture over all the pieces. Coat well and let sit for 30 minutes at room temperature or in the refrigerator for 1-2 hours.
3. In a large skillet heat 1 Tablespoon oil on medium high heat. Add the onions and jalapenos and cook for 3 minutes. Add the garlic and cook for 1 minute more. Remove the onions, peppers, and garlic from the pan and put into a medium sized bowl. Set aside. Use the same pan for the next step.
4. Add 1 Tablespoon oil to the skillet and heat on medium high heat. Add one half of the chicken pieces, spreading them out on the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked through, and no pink remains, remove from pan, add to the bowl with the onions. Cook the second batch of chicken pieces the same way. Remove from pan, add to bowl with onions.
5. Add the coconut milk, minus a couple Tablespoons, to the skillet. In a small bowl, mix the remaining coconut milk with the corn starch to dissolve the corn starch. Add the corn starch mixture back to the skillet with the coconut milk. Cook on medium heat and stir till thick and bubbly. Mix in the worcestershire sauce. Add chicken mixture, basil, and ginger. Cook 2 minutes more to cook through.
Serve over rice.