Carrot Cake Pancakes

Yummy!!  From Cooking Light 2010
Ingredients:
1 1/4 cups whole wheat flour
1/4 cup walnuts or pecans, toasted
2 teaspoons baking powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
dash of ground ginger
1/4 cup brown sugar
3/4 cup lowfat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cup finely grated carrots
Cooking spray
3 Tablespoons,butter, softened
2 tablespoons honey
I cut this recipe in 1/2 for Jud and me and it was perfect. I also served mine with butter on top and maple syrup all over the top.
1. Combine flour and next 13 ingredients through eggs into a bowl. Stir just until moist and fold in the carrots.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon batter onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, cook 1 minute or  until bottoms are lightly browned.
3. Combine soft butter and honey in a small bowl; serve with pancakes.

Chicken Tacos with Mango-Avocado Salsa

This salsa could be used on fish or chicken or just as a side. We loved it. It comes from Cooking Light.  A must have in your recipe file.  I love this salsa.  I make it often.
Ingredients:
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon ground red pepper
3/4 teaspoon salt, divided
4 cicken breast halves
1 1/2 teaspoons olive oil
1/2 cup diced peeled mango
1/2 cup peeled avocado
1/2 cup chopped tomao
1/3 cup chopped onions
2 Tablespoons chopped freh cilantro
2 Tablespoons fresh lime juice
1 Tablespoon minced jalapeno pepper
8 (6-inch) corn tortillas
Dirrections:
1. Heat a nonstick skillet over medium-high heat. Combine first 4 ingredints and 1/2 teaspoon salt. Rub over chicken. Place oil in pan and swirl to coat. Add chicken; cook 4 minutes on each side or until done. I used chicken tenders and 4 min. per side was about right. If you use he whole chicken breasts, I would assume it would need to cook longer. Remove chicken from pan and let stand 5 minutes. Cut into 1/4-inch slices.
2. While cicken cooks, combine mango and next 6 ingredients. Stir in remaing 1/4 teaspoon salt.
3. Heat tortilas accordng to pakage directions; top with chicken and salsa. Hope you enjoy it as much as we did. It is a definate repeat at our house.

Alton Brown's baby back ribs

My daughter made these for Father's day a few years ago and it fast became my favorite baby-back rib recipe.  You will love it.  Recipe from Alton Brown's cookbook.

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/alton-brown-s-baby-back-ribs
Baby back ribs:
1 full rack/slab baby back ribs
kosher salt
Alton's spice Rub number 9
1/2 cup orange juice
1/2 cup prepared Margarita mix
You will add the rest of the ingredients later.
1/3 cup honey
1/3 cup ketchup
1 Tablespoon worcestershire sae
1/8 teaspoon cayenne pepper
Rub Number 9
5 pargs brown sugar
3 parts chili powder
1 parft garlic powder
1/2 part ground thyme
1/4 part cayenne
1/4 part allspice
Alton recommends tablespoons for the first time you make this rub. Then, you realize you can use it on other foods and you make it by the cups. Seriously, that man knows what he's doing
1 day ahead
Rince the ribs and pat dry with a paper towel.
Cover a broiler pan with heavy-duty aluminum foil. Roll out a pice of heavy-duty aluminum foil roughly 4 inces longer than the ribs on both end. Season the ribs liberally with the salt and Rub number 9.Turn the ribs meat-side down and tightly seal, folding in the sides of the foil first, and then the end. Put the packet in the broiling pan and refrigerate for 6-12 hours, flopping over once. Preheat oven to 350 degrees.
Take the rib-packet out of the refrigerator and unroll one end. Shaping the foil upward like a funnel. Pour in the orange juice and margarita mixture. Reseal the foil packet, and as Alton says, "see-saw it back and forth" so that the ribs are eveny covered with fruit juices.
Put the pan in the middle of the oven and cook at 350 degrees. After 1 hour, reduce temperature to 250 degrees and cook for approximately 2 more hours.
Remove the pan from the oven and unroll one end of the meat packet. Carefully drain all juice into a small saucepan. Add the honey, ketchup, worcestershireand cayenne pepper. Whisk and stir as you put the mixture on high and bring to a boil. When it's of a spoon-coating consistency, take it off the heat and find a brush that you can use for painting.
Remove the ribs from oven, move the oven rack to the next to top position and turn the boiler on high.
While broiler is heating, cut the slab into four even pieces. Place ribs on broiling pan, meat side up. Brush with glaze and broil for 2-3 minutes. Reglaze and repeat until the ribs are a dark mahogany color. Flip the ribs bone sideup, glaze and broil for 1 minute longer Remove and allow to cool before serving.

Linguine and Prosciutto Frittatas

Great light supper or even for luncheon. Jud says we can have the left-overs for breakfast, but with the linguine in it, I probably won't serve it for breakfast. I did have some left-over egg, milk, cream and mascarpone cheese mixture, so I will probably add some cheese and cooked bacon and make that for breakfast.  Giada De Laurentiis from the Food Network

Printable Recipe:


https://sites.google.com/site/whatscookingattheedwards/linguine-and-prosciutto-fritatas
Ingredients:
abut 1/2 pound linguine pasta (I used about 1/4 lb. and didn't pour all the egg mixtue into prosciutto mixture)
7 large eggs
1/2 cup milk
1/4 cup heavy cream
1/2 cup mascarpone cheese
6 ounces diced prosciutto
5 oz smoked mozzarella cheese, diced (about 1 cup)
1/2 cup grated asiago cheese
1/4 cup finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain pasta in a colander.While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces. The pasta should measure about 3 cups.
Preheat oven to 375 degrees. Use cooking spray on muffin tins.  If you make it like the recipe instead of using less linguine and 3/4 of the mascarpone mixture, you will need two regular-sized muffin tins made for 12 muffins.
In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto, mozzarella cheese, asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.
Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30-35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve.
I served these with mozzarella, tomato, and basil drizzled with balsamic vinegar and olive oil. I also served an English muffin spread with cream cheese.

Mustard Grilled Pork Tenderloin with Salsa Verde

Made this for dinner tonight and it was wonderful.  Loved it!

Printable Recipe:





https://sites.google.com/site/whatscookingattheedwards/mustard-grilled-pork-tenderloin-with-salsa-verde

Ingredients for the Pork Tenderloin:
1 pork tenderlin ( I bought a large one that had two in a package. Now I have dinner for another night and maybe some sandwiches for lunch along the way.
2 Tablespoons dry ground mustard powder
2 tespoons black pepper
2 teaspons garlic powder
1 teaspoon salt.
Olive oil, as needed
Ingredientsfor the Salsa Verde
1 bunch italian parsley, washed, stems removed
2 green onions, coarsely chopped
2 cloves garlic
10 fresh basil leaves
1/2 can anchovies, or 4 fillets
1 Tablespoon capers, drained
2 teaspoons dijon mustard
1 Tablespoon dried thyme
2 teaspoons salt
1/4 - 1/2 cup olive oil
1. Trim excess fat and silver skin from pork tenderloin. Mix ground mustard, pepper, garlic powder, and salt tgether in a small bowl. Rub spices all over meat.
2. Brush meat with olive oil and set aside at room temperature for 1 hour.
3. Preheat oven to 400 degrees. Sear pork on a gill or in a heavy ovenproof skillet until well browned on all sides. Transer pan with meat to preheated oven and roast 10-12 minutes or until internal temperature is 150 degrees. Remove meat from oven and let rest for a few minutes. When you slice it, the interior should be faintly pink and juicy. Slice and serve with the Salsa Verde Sauce. Yum, Yum, You could use the salsa verde suce over pasta the next day.
Directions for the Salsa Verde:
1. Put parsley, green onions, garlic, basil, anchvies, capers, mustard, thyme and salt in a bowl of food processor or blender. Puree until finely chopped. With machine running slowly add olive oil through the tube until all ingredients are well blended.

Brussel sprouts w/ bacon

Ingredients:
1 package brussel sprouts (cut off stem and cut in 1/2)
1 piece of bacon
I fried some extra bacon this morning for breakfast and saved the bacon grease.  When ready to make the brussel sprouts, heat the bacon grease and place the prepared brussel sprouts in the pan.  Stir fry until soft. You might even want to put the lid on the pan to insure even cooking.  When ready, add one piece of crumbled bacon to the pan and serve.
And I didn't think I liked brussel sprouts.  Delecious.

Jacques' Fancy Meatloaf

Ingredients:
1 1/2 pounds ground beef
1 cup breadcrumbs
3 eggs
3 Tablespoons milk
1 celery stalk, finely chopped
1 garlic clove, finely chopped
1 small onion, finely chopped
1 teaspoon dried thyme
1 teaspoon salt
Ground Black pepper
For the Glaze:
3 Tablespoons ketchup
2 tablespoons dijon mustard
1 teaspoon worcestershire sauce
1. Preheat the oven to 350 degrees. Then lightly grease a 9X5X3-inch loaf pan. I have a meatloaf pan
2. In a bowl, mix the meatloaf ingredients together until well combined. Press the mixture evenly into the prepared loaf pan. Bake until cooked through, 45-55 minutes.
3. Meanwhile, whisk together the ketchup, mustard, and worcestershire sauce. Generously brush the top of the baked meatloaf with the glaze. Bake for 5 minutes more. Let cool slightly before slicing and serving.

Cloud Nine Stuffed Peppers

Another recipe from "The Recipe Club" by Andrea Israel and Nancy Garfinkel.  This time I think I have a winner.  At least the stuffing tastes great.
Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/ccloud-nine-stuffed-bell-peppers

Ingredients: Makes 4 stuffed peppers
2 Cups raw bulgur wheat
3 3/4 cup water
2 teaspoons salt, plus additional for sprinkling
4 green peppers
1/4 cup oil
1 cup finely diced celery
1/4 cup finely diced carrots
1 bunch green onions, trimmed and sliced
1 clove garlic, minced
1/2 cup finely chopped spinach
1/2 cup finely diced green beans
Pinch cayenne
1 tomato, sliced
1. Preheat the oven to 350 degrees
2. In a large pot over medium-high heat, combine the bulgur with 3 3/4 cup water and 1 teaspoon salt. Simmer, covered, until grains are tender and most of the water is evaporated, about 15 minutes. Drain any remaining water.
3. Meanwhile, with a knife, remove the tops from the pepper; finely chop and set aside. Discard the cores and seeds. Place the peppers in a steamer basket set over a pot of simmering water and cook, covered, until just tender. 5-7 minutes.
. Heat6 2 tablespoons oil in a medium pan over medium-high heat. Add the celery, carrot, green onions, chopped green peppers, and garlic. Cook, stirring until softened, about 5 minutes. Add the spinach, green beans, 1/4 cup water, and cayenne. Cover and cook 5 minutes.
5. Combine the vegetables and the grains. Add the remaining 2 tablespoons oil and 1 teaspoon salt. Divide the filling among the four peppers. Top each pepper with a tomato slice and sprinkle lightly with salt. Bake 15 minutes.
Instead of using one pepper per person, I cut the pepper in half and stufed one pepper for Jud and me. I wanted to taste more of the filling than the pepper.  After trying it, Jud and I both decided that we would prefer to cut-up 1/2 bell pepper and add to the vegetables that you cook before adding the bulgur.  I really liked it though.

Blue Owl Chicken Velvet Soup

Ingredients:
1/3 cup of butter
3/4 cup flour
6 cups hot chicken stock- divided use
1 cup milk
1 cup heavy cream
2 cups cooked, diced chicken
salt and pepper to taste
2 Tablespoons instant chicken broth (I used two boullion cubes)
I also added some boiled potatoes the next day because I thought it needed a little something.
Melt butter in large saucepan, whisk in flur. Cook till flour begins to buble. Stir n 2 cups of chicken stock, milk, heavy cream.
Stir in the remaining stock, cooked chicken and chicken instant chicken broth. Salt and pepper to taste.

First-Kiss Caramel Almond Kisses

I bought the book "The Recipe Club" by Andrea Israel and Nancy Garfinkel . This was one of the recipes in the book.  I decided I wanted to make some candy for my grandsons and Jud.
Ingredients:
Butter or shortening for greasing pan.
1 cup granulated sugar
1 cup light corn syrup
1 cup condensed milk
1/3 cup unsalted butter
3 ounces unsweet chocolate, chopped
1 3/4 cup heavy cream, warm
56 almonds.
1. Grease an 8-ch square baking pan.
2. Combn the sugar, cornsyrup, condensed milk, and butter in a large pot over medium-high heat. Bring to a boil. Stir in the chocolate, and cook, stirring occasionally, until themixture registers 240 degrees on a candy termometer. Slowly stir in th warm heavy cream and cook, stirring constantly, until thethermometer registers 246 degrees.
3. Let te mixture cool to 220 degrees. Pour into the prepared baking dish.
4. Arrange the almonds in rows (you should have 7 rows of 8 almonds each) on top of the candy.
5. Let cool, then slice into individual, 1-inch pieces.
If you don't mind eating your candy with a spoon, this might be for you. I don't know what I did wrong, but it didn't get hard like it should.  My mom used to make fude like this and we made fun of her.  Here I am being my mother.  Oh, well!  Not a bad person to immulate.

Crab Cakes with Roasted Vegetables and Tangy Butter Sauce

I always hear on cooking shows to go to the grocery store and see what is fresh that day. I happend to be at the grocery to buy milk and bread and saw crab meat for $4.99 for 1 lb. of crab meat already picked from the bones.  I couldn't resist.   Cooking Light 2010
Ingredients for Crab Cakes:
1/4 cup finely chopped red onion
2 Tablespoons chopped fresh parsley
3 Tablespoons light mayonnaise
2 teaspoons dijon mustard
3/4 teaspoon old bay seasoning
1/2 teaspoon worcestershire sauce
2 egg whites, lightly beaten (I used one egg)
1 pound lump crabmeat, drained and shell pieces removed
1 1/2 cup panco breadcrumbs, divided 3/4 cup each
1 Tablespoon olive oil, divided
1 used the zest of one lemon because I love the flavor it adds in any seafood I cook
Cooking spray.
Vegetables:
21 baby carrots
5 small red potatoes, quartered
4 medium shallots, halved lengthwise
1/8 teaspoon salt
8 oz. haricots verts (green beans) , trimmed
Sauce:
2/3 cup fat-free, less-sodium chicken broth (I had some homemade)
3 Tablespoons chopped shallots
2 Tablespoons white wine vinegar
2 1/2 Tablespoons butter
1. To prepare crab cakes, combine first 7 ingredeients in a medium bowl. Gently fold in crabmeat. Gently stir in 3/4 cup panko, add lemon zest if you desire; cover and chill 30 minutes.
2. Divide crab mixture into 8 equal portions (about 1/2 cup each); shape into a 3/4 inch-thick patty. Place remaining 3/4 cup of panko in a shallo0w dish. Working with 1 patty at a time, dredge in panko. Repeat procedure with the remaining patties and panko. I did not dredge in panko. It seemed substantial enough w/o it and I wanted to save my calories for dessert and I like having more crab meat than filling.
3. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray. Add 4 crab cakes to pan; cook 7 minutes. Carefully turn cakes over; cook 7 minutes or until golden brown. Repeat procedure with remaining 1 1/2 teaspoons oil, cooking spray, and remaining 4 crab cakes.
4. Preheat oven to 4509 degrees
5. To prepare vegetables, leave root and 1 inch stem on carrots; scrub with a brush. combine carrots, potatoes, and shallots in a small roasing pan. Coat vegetables with cooking spray; sprinkle with 1/8 teaspoon salt. Toss. Bake at 450 degrees for 20 minutes, turning once. Coat haricots verts with cooking spray. Add haricots verts to vegetable mixture; toss. Bake an additional 10 minutes or until vegetables are tender. I didn't have green beans, so I just used the potatoes, carrots, and shallots.
6. To prepare sauce, combine broth, shallots, and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 4 min.); remove from heat. Stir in butter. Serve with crab cakes and vegetables.

Sauteed Halibut with Lemon-Pesto Butter

Can't wait to try this recipe. It looks wonderful. It comes from cooking light
Ingredients:
3 Tablespoons butter, softened
1 Tablespoon refrigerated pesto
1 1/2 teaspoons finely chopped fresh basil
1 teaspoon finely chopped shallots
1/2 teaspoon grated lemon rind
1 (6oz) skinless halibut fillets
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking Spray
1. Combine first 5 ingredients in a small bowl, stirring until well blended.
2. Heat a large nonstick skillet over medium-high heat. Sprinkle fillets evenly on both sides with salt and pepper. Coat pan with cooking spray. Add fillets to pan; saute 5 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Serve fish with the butter mixture. I made my own pesto because I like to use it for various dishes I make.