Stir-Fried Green Beans with Lemon, Parmesan, and Pine nuts

I probably cooked my green beans a little longer than Kalyn, but they were still crisp. Nice side dish. I especially liked the pine nuts. It was a great addition.  I can tell you from the voice of experience that you don't want to walk away from the pine nuts. Shake the pan occasionally to move the pine nuts around the pan or you will burn them.



Ingredients:
1 pound fresh green beans, preferable thin French green beans
1 1/2 tablespoons olive oil
2 cloves whole garlic
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon freshly grated parmesan cheese
1/4 cup pine nuts, toasted in hot pan 1-2 minutes
Trim ends from green beans and cut into pieces about 2 inches long.

Put beans into a microwave-safe bowl, cover with saran wrap and microwave on high 2-3 minutes. While beans microwave, zest the lemon and squeeze the juice. (Kalyn says you won't need all the juice, so freeze the extra)

In a dry pan, toast pine nuts over high heat 1-2 minutes, until they barely start to brown. Set aside.

Heat oil in large frying pan over high heat. Add garlic cloves and stir fry about 1 minute. (This is a Chinese cooking technique called seasoning the oil.) Be sure not to brown the garlic or it will taste bitter. Remove garlic and discard. Add beans and stir-fry for 2-3 minutes, or until beans are barely starting to brown but are still slightly crisp. (Taste them to see if they are how you like them--If not, cook a little longer)

Lower heat, then pour lemon juice over the beans, and stir a few times. Turn off heat, then sprinkle lemon zest and parmesan cheese over beans and stir again.

Remove beans to a serving plate, sprinkle with toasted pine nuts, and serve immediately.

Southwest Chicken Salad with Chipotle Ranch Dressing

Great salad for lunch. I used a baked chicken that you buy in the grocery store. I just used about 1/2 of a chicken breast and I added olives and goat cheese to Kalyn's recipe. Make it your own and add whatever you like. I had some radishes, but I forgot to add those. It would have given it another layer of flavor and color.


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/sw-chicken-salad-with-chipotle-dressing
Ingredients:
3/4 - 1 cup diced cooked chicken
3-4 tablespoons Chipotle Ranch dressing ( recipe follows)
2-3 cups washed and torn romaine lettuce ( I use the lettuce in a bag)
1/2 cup diced red pepper
1/4 cup grated cheese ( She uses four cheese Mexican Blend, lowfat cheeses)
1/2 cup chopped fresh cilantro
Chipotle Ranch Dressing:
2 cups ranch dressing (she uses a packet where you add buttermilk and mayonnaise)
1/2 cup salsa
1/2 teaspoon ground chipotle chile powder (She uses penzeys. If you don't have chipotle chile powder, substitute regular chile powder and a small amount of hot sauce)

Put salsa in food processor and puree about 1 minute with steel blade. (Could use a blender or immersion blender.) Add ranch dressing and ground chipotle and process 30 seconds more, or until well combined.  I did not blend any of it. I just poured the salsa into the ranch dressing along with the chile powder and hot sauce. Stirred it well and served it over the salad.

Grilled Lime and Chile Chicken with Mango and Red Bell Pepper Salsa

I know I have said it before, but Jud makes the best grilled chicken of anyone around. He usually marinades his in cheap Italian dressing for several hours before grilling. This recipe has a different marinade, and it is probably healthier.

                                                                                                  

Printable Recipe:    https://sites.google.com/site/whatscookingattheedwards/sw-chicken-salad-with-chipotle-dressing                                                                    

Ingredients:

2 chicken breasts

1/4 cup peanut oil

1/8 cup fresh-squeezed lime juice

1 teaspoon chile powder ( She uses Ancho Chile powder from Panzeys)

1/2 teaspoon garlic, minced

1/4 teaspoon onion powder

1/2 teaspoon ground cumin

1 Tablespoon worcestershire sauce

Trim all visible fat and tendons from chicken breasts. If desired, cut small slits crosswise down the length of each breast. Put chicken in single layer inside ziplock bag. Mix marinade ingredients and pour into bag. Let chicken marinate in refrigerator 4-8 hours, turning occasionally if possible.

Spray grill grate with non-stick spray or wipe with peper towel dipped in olive oil. Preheat gas or charcoal barbecue to medium high. (You can only hold your hand there for 2-3 seconds at that heat.) Put chicken on grill top side down. To get nice grill marks, cook about 4-5 minutes, then rotate 45 degrees and cook 4-5 minutes more on the same side. Turn chicken over and cook until it feels firm, but not hard to the touch when you press it with your finger, about 15-20 minutes total cooking time, depending on the exact temperature of your grill.

Mango Salsa with Red Bell Peppers

1 mango peeled and sliced in bite-size pieces

1/4 cup red onion, diced

1/4 cup cilantro, chopped

1/2 red bell pepper, diced

1/2-1 lime squeezed over the top

1-2 tablespoons extra virgin olive oil

salt and pepper to taste

Pumpkin Cheesecake

Anything that Paula Deen makes for dessert is awesome. Just keep in mind that her recipes are meant to be served in small pieces unless you are not watching your calories, and if you aren't watching your calories, we can never be best friends. She says that if you ever taste this cheesecake, you will never make pumpkin pie again.  It is good, but I happen to love pumpkin pie.  I'm not a big graham cracker crust fan, so I used vanilla waffers.  


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/pumpkin-cheesecake
Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted butter, salted  I don't use salted butter
Filling:
3 (8oz) packages cream cheese, at room temperature
1 (15oz) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

For crust:  In a medium bowl, combine crumbs, sugar, and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For Filling: Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar, and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in 350 degree oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.  I feel that I would be safe in saying that Paula would add whipped cream and a little fresh mint to each slice.

Roasted Asparagus and Garlic

Asparagus is probably my favorite vegetable of all times.  When we were at Heritage Park Baptist Church, I thought about planting asparagus, but the average stay for ministers    at the time was about 2 1/2 years.  It takes two years to get asparagus to the point that you can harvest. I decided not to plant. We stayed at H.P.B.C. for 20 years.  Oh the thought of how much asparagus I could have had during those years.  

Printable Recipe:

https://sites.google.com/site/whatscookingattheedwards/roasted-asparagus

Ingredients:

   (2-4 servings, depending on how much you like asparagus)

1 pound asparagus, cut off woody ends of stalks, then cut into 2 inch pieces

3 tablespoons extra virgin olive oil

8 large cloves fresh garlic, each sliced into 3-4 pieces

salt and fresh ground black pepper to taste

Break off the woody end of one piece ofasparagus; use that as a guide to tell where to trim the other pieces. Cut off woody ends, then cut asparagus into 2 inch pieces. Cut each large garlic clove into 3-4 slices. Put asparagus, garlic, and olive oil into large ziploc bag and let garlic marinate 1-2 hours. (You can skip this step, but the asparagus will be more garlicy-tasting if you marinate it.)

Preheat oven to 450 degrees F. Place asparagus on a large cookie sheet and season with fresh ground black pepper and salt. Roast until asparagus is slightly softened and edges are starting to brown slightly, about 20 minutes. Serve hot.

Sauteed Chicken Breasts with warm Tomato-Tarragon Salsa

I didn't take a very good picture of this dish. It looks more like chicken and dressing than chicken and salsa, but you must try it. It is the best salsa I have ever put in my mouth.  Stacy told me about Kalyns kitchen's website.  It is South Beach diet food. It is very user friendly. Go to kaylynskitchen.com and check it out.



Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/sauteed-chicken-with-warm-salsa

Ingredients for Chicken:
2 large boneless-skinless chicken breasts
1 tablespoon olive oil
1/2 teaspoon poultry seasoning - I didn't have any so I used Tony Chachere's Creole Seasoning. I can't imagine it being any better. Just go light on the seasoning.
2-3 garlic cloves to season the oil

Ingredients for Salsa:
1 small tomato cut in 1/2 and remove seeds by squeezing over sink
2 tablespoons sun-dried tomatoes, chopped
1 teaspoon capers
1/2 teaspoon garlic, minced
1 teaspoon white wine vinegar
1 tablespoon chopped tarragon (can substitute basil, orregano, or thyme) I used fresh basil and thyme from my garden to equal 1 tablespoon total
1/2-1 green onion, chopped
2 tablespoons olive oil
In a blender or food processor, combine fresh tomatoes, sun-dried tomatoes, capers, garlic, white wine vinegar, tarragon, and green onions. Pulse 10 times to coarsely chop ingredients.  Stir in olive oil.

Season chicken with poultry seasoning. Heat oil in skillet over medium-high heat.  Add garlic cloves and saute 1 minute to flavor the oil. Remove garlic. Add chicken and saute 4-5 minutes on first side. Turn chicken and saute 3-4 minutes on other side. Chicken should be well -browned and firm when done.

Holiday Spice Cake

Jud's birthday is in October and spice cake has always been his favorite cake.  I have tried so many spice cake recipes and this is by far the best I have ever tried.  We took it to Austin to watch the grandkids trick-or-treat and it was a big hit.
You could always color the icing for an orange Halloween pumpkin and decorate it accordingly.  Fall just screams Spice Cake in our house.  Paula Deen from Foodnetwork


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/holiday-spice-cake
Ingredients for the Cake:
3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 stick butter, softened
2 cups sugar
1/2 teaspoon salt
4 eggs
1 1/4 cups buttermilk
Quick Butter Cream, recipe follows
Finely chopped nuts, for garnish - my children don't like nuts on their cake
cocoa powder, for garnish
Directions:
Preheat oven to 350 degrees F. Butter and flour 3 (8-inch) round cake pans.

In a small mixing bowl whisk together cake flour, baking powder, baking soda, ground nutmeg, ground cinnamon, ground ginger and ground cloves.

Cream the butter, sugar and salt until light and fluffy with an electric mixer. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the dry ingredients and the buttermilk alternately beginning and ending with the dry.

When the batter is well mixed and smooth, divide it amongst the 3 prepared cake pans and bake about 30 minutes or until a toothpick inserted into the center of the cakes come out clean. Let cool in the pan for 10 minutes then turn out to cool completely. If the cake layers have domed a little during the baking process, slice off the tops with a long serrated knife so they are flat and even. Mine domed, but I just turned the two bottom layers with the dome down, and the top layer with the dome up.  I also put the cakes in the freezer for about 5 minutes to make icing crumb-free.
Place the first layer, cut side down, on a cake pedestal or serving plate. Spoon about 3/4 cup of butter cream onto the center of the cake. Spread it almost to the very edges with an offset spatula. Repeat with the remaining 2 layers. Garnish the top of the cake with finely chopped nuts and cocoa powder.

Quick Butter Cream Icing:
3/4 cup butter, softened
1/4 cup shortening
pinch of salt
6 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1/2 cup heavy cream
Beat the butter, shortening and salt together until creamy with an electric mixer. Add half of the confectioners' sugar and beat until light and fluffy, about 5 minutes. Combine the vanilla extract and heavy cream. Gradually beat in the remaining confectioners' sugar alternating with the cream mixture until it is all incorporated and the frosting is very light and fluffy.