I am so excited about this recipe. I have always been in love with Paradise Bakery pumpkin muffins and have tried for over a year to find a good recipe for pumpkin muffins. It was never as good as the Paradise muffins, which I am sure are VERY unhealthy. Finally after trying several different things I created a and finally perfected it yesterday. Using the base for Christi's banana bread and then tweaking it I came up with a delicious and relatively healthy muffin!
Ingredients:
1 3/4 C. Whole wheat flour
1 1/2 C. Brown sugar (can substitute honey)
1 tsp. Baking soda
1/2 tsp. Salt
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1 tsp. Vanilla
1/2 C. Egg beaters
2 C. Pumpkin
1/2 C. Applesauce (I like Cinnamon applesauce)
1 C. Walnuts (coarsely chopped)
1/4 C. Buttermilk
Directions:
Mix dry in ingredients in mixer and then add remainder of ingredients and mix until combined. Scoop generously into muffins tin and bake for approximately 20 minutes.
Saturday, January 26, 2008
Monday, January 21, 2008
Amber's Green Chile Enchiladas
This is my sister's recipe picked up from a guy that works on their farm. They are fabulous!
Ingredients:
4 Chicken Breasts
Chopped Garlic to taste
Pepper to taste
Salt to taste
3 Cans Cream of Mushroom Soup
2-8oz. Cream Cheese
2 cups chopped Green Chile (The Bueno frozen kind is best if you don't have access to authentic New Mexican green chile)
1 Small Package Corn Tortillas
3 Cups Shredded Colby Jack Cheese (I usually buy the pre-shredded Mexican cheese in the bag)
Directions:
Boil the first 4 ingredients until chicken is completely cooked but still tender. Then remove chicken from stock and let cool before shredding.
In a large pan combine next 3 ingredients until smooth and creamy.
In a 10 x 13 baking dish: layer corn tortillas so they cover the bottom in a thin layer. They will overlap each other should take approx. 6 tortillas.
Then add shredded chicken in with sauce and make one layer over tortillas then a layer of cheese. Then another layer of Tortillas and repeat the same step until the pan is filled to the top. Last layer should be cheese.
Bake at 350° until Cheese is brown and sauce is bubbling.
Serve with Fresh hot tortillas or sopapillas.
Ingredients:
4 Chicken Breasts
Chopped Garlic to taste
Pepper to taste
Salt to taste
3 Cans Cream of Mushroom Soup
2-8oz. Cream Cheese
2 cups chopped Green Chile (The Bueno frozen kind is best if you don't have access to authentic New Mexican green chile)
1 Small Package Corn Tortillas
3 Cups Shredded Colby Jack Cheese (I usually buy the pre-shredded Mexican cheese in the bag)
Directions:
Boil the first 4 ingredients until chicken is completely cooked but still tender. Then remove chicken from stock and let cool before shredding.
In a large pan combine next 3 ingredients until smooth and creamy.
In a 10 x 13 baking dish: layer corn tortillas so they cover the bottom in a thin layer. They will overlap each other should take approx. 6 tortillas.
Then add shredded chicken in with sauce and make one layer over tortillas then a layer of cheese. Then another layer of Tortillas and repeat the same step until the pan is filled to the top. Last layer should be cheese.
Bake at 350° until Cheese is brown and sauce is bubbling.
Serve with Fresh hot tortillas or sopapillas.
Wednesday, January 16, 2008
Moo Shu Shrimp
Ingredients:
12 small flour tortillas
6 tablespoons vegetable oil
1 pound shelled and deveined medium shrimp
3 large eggs, beaten
Salt and freshly ground pepper
2 tablespoons minced fresh ginger
1 large garlic clove, minced
3 ounces sliced mixed wild mushrooms
8 ounces shredded coleslaw mix
3 scallions, halved lengthwise and cut into 1-inch lengths
1 tablespoon hoisin sauce, plus more for serving
Cilantro leaves, for serving
Directions:
Preheat the oven to 200 degrees F. Stack and wrap the tortillas in foil and heat until warmed through.
Heat a large wok or skillet until very hot to the touch. Add 1 tablespoon of the oil and heat until smoking. Add the shrimp and stir-fry over high heat until lightly browned and cooked through, about 2 minutes. Scrape the shrimp onto a large platter. Add 2 tablespoons of the oil to the wok. Stir the eggs, season them with salt and pepper and add to the wok. Cook, stirring, until large soft curds form, about 2 minutes. Scrape the eggs onto the platter with the shrimp.
Add 2 tablespoons of the vegetable oil to the wok. Add the ginger, garlic and mushrooms and stir-fry over high heat until lightly browned, about 4 minutes. Add the remaining 1 tablespoon of oil. Add the coleslaw mix and scallions, season with salt and pepper and stir-fry until the cabbage is just wilted but still crunchy, about 4 minutes. Return the shrimp and egg to the wok, add the 1 tablespoon of hoisin sauce and stir-fry just until combined. Transfer the moo shu shrimp to a large bowl and serve with the warmed tortillas, cilantro leaves and hoisin sauce.
Yield: 4 servings
12 small flour tortillas
6 tablespoons vegetable oil
1 pound shelled and deveined medium shrimp
3 large eggs, beaten
Salt and freshly ground pepper
2 tablespoons minced fresh ginger
1 large garlic clove, minced
3 ounces sliced mixed wild mushrooms
8 ounces shredded coleslaw mix
3 scallions, halved lengthwise and cut into 1-inch lengths
1 tablespoon hoisin sauce, plus more for serving
Cilantro leaves, for serving
Directions:
Preheat the oven to 200 degrees F. Stack and wrap the tortillas in foil and heat until warmed through.
Heat a large wok or skillet until very hot to the touch. Add 1 tablespoon of the oil and heat until smoking. Add the shrimp and stir-fry over high heat until lightly browned and cooked through, about 2 minutes. Scrape the shrimp onto a large platter. Add 2 tablespoons of the oil to the wok. Stir the eggs, season them with salt and pepper and add to the wok. Cook, stirring, until large soft curds form, about 2 minutes. Scrape the eggs onto the platter with the shrimp.
Add 2 tablespoons of the vegetable oil to the wok. Add the ginger, garlic and mushrooms and stir-fry over high heat until lightly browned, about 4 minutes. Add the remaining 1 tablespoon of oil. Add the coleslaw mix and scallions, season with salt and pepper and stir-fry until the cabbage is just wilted but still crunchy, about 4 minutes. Return the shrimp and egg to the wok, add the 1 tablespoon of hoisin sauce and stir-fry just until combined. Transfer the moo shu shrimp to a large bowl and serve with the warmed tortillas, cilantro leaves and hoisin sauce.
Yield: 4 servings
Sunday, January 6, 2008
Butternut Chowder
This weeks recipe is one I developed a month or so ago and is a great fall or winter dish:
Ingredients:
1 Package Butternut squash (cubed)
1 32 oz. Box chicken broth
1 tbs. Roasted garlic
1 tbs. Sage
dash of Cumin
1/4 C. Onion (chopped)
1 C. Celery (chopped)
2 Potatoes (cubed)
4 Slices bacon cooked (crispy)
1/4 C. Cream
4 tbs. Butter
Pepper to taste
Directions:
In a Medium size crock pot; add squash to chicken broth. Cook on high for approximatley 2 1/2 hours or until tender. With a strainer scoop the squash from the broth and mash in a mixer with butter garlic unitl smoothe. Place potatoes, celery and onion in boiling broth and add sage,cumin and pepper. Cook unitl potaoes are tender and add mashed squash back to broth. When chowder is hot turn heat down and add cream. ( Do not boil cream) Serve immediatley.
Note: This dish can be prepared faster if you cook it on the stove instead of a crock pot. I have just found it to be nice to use the crock pot becuase it does not require much attention.
This is great with a fresh sourdough whole grain bread and salad! Maybe those will be next weeks recipes...
Ingredients:
1 Package Butternut squash (cubed)
1 32 oz. Box chicken broth
1 tbs. Roasted garlic
1 tbs. Sage
dash of Cumin
1/4 C. Onion (chopped)
1 C. Celery (chopped)
2 Potatoes (cubed)
4 Slices bacon cooked (crispy)
1/4 C. Cream
4 tbs. Butter
Pepper to taste
Directions:
In a Medium size crock pot; add squash to chicken broth. Cook on high for approximatley 2 1/2 hours or until tender. With a strainer scoop the squash from the broth and mash in a mixer with butter garlic unitl smoothe. Place potatoes, celery and onion in boiling broth and add sage,cumin and pepper. Cook unitl potaoes are tender and add mashed squash back to broth. When chowder is hot turn heat down and add cream. ( Do not boil cream) Serve immediatley.
Note: This dish can be prepared faster if you cook it on the stove instead of a crock pot. I have just found it to be nice to use the crock pot becuase it does not require much attention.
This is great with a fresh sourdough whole grain bread and salad! Maybe those will be next weeks recipes...
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