4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper
2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
1/3 cup grated parmesan cheese
Directions:
Preheat oven to 425 degrees.
Cut the brocoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tbsp olive oil, lemon zest, lemon juice, and parmesan cheese. Serve hot.
- Cristina
adapted fromhttp://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe/index.html
Sunday, August 5, 2012
Pumpkin Bread
Ingredients:
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 cup sugar
1 2/3 cup flour
Directions:
Mix all ingredients above together and then add
2 eggs
1/2 cup oil (I use canola)
1 cup canned pumpkin (there is just about 2 cups in a can, so I usually make 2 loves at a time)
Pour into greased bread pan. Cook at 325 for 1 hour 15 minutes.
- Lydia
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 cup sugar
1 2/3 cup flour
Directions:
Mix all ingredients above together and then add
2 eggs
1/2 cup oil (I use canola)
1 cup canned pumpkin (there is just about 2 cups in a can, so I usually make 2 loves at a time)
Pour into greased bread pan. Cook at 325 for 1 hour 15 minutes.
- Lydia
Black Bean Salad with Corn, Red Peppers, Avocado and Lime-Cilantro Vinaigrette
Ingredients:
2 (15 oz) cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tbsp minced shallots
2 tsp salt
1/4 tsp cayenne pepper
2 tbsp sugar
6 tbsp extra virgin olive oil
zest of 2 limes
6 tbsp fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 avocados, chopped
Directions:
Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with more chopped cilantro if desired. Serve at room temperature.
- Danika
adapted from http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html
2 (15 oz) cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tbsp minced shallots
2 tsp salt
1/4 tsp cayenne pepper
2 tbsp sugar
6 tbsp extra virgin olive oil
zest of 2 limes
6 tbsp fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 avocados, chopped
Directions:
Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with more chopped cilantro if desired. Serve at room temperature.
- Danika
adapted from http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html
Creamy Lemon Crumb Squares
Ingredients:
1 1/3 cup all purpose flour
1/2 tsp salt
1 tsp baking powder
1 stick butter, slightly softened
1 cup brown sugar
1 cup oats
1 can (14 ounce) sweetened condensed milk
1/2 cup lemon juice
zest of 1 lemon
Directions:
Preheat oven to 350 degrees.
Mix butter and brown sugar until well combined. Sift together flour, salt, and baking powder. Add oats and flour to butter/sugar mixture and mix to combine. Press half of the oat crumb mixture into the bottom of an 8x11 inch pan. You can use a 9x13 pan, it will just be thinner.
Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Take the other half of the crumb mixture and knead together with clean hands so that the butter that you added earlier gets incorporated. Then, crumble on top of lemon layer, but don't press.
Bake for 20 - 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
Serve cool. Makes around one dozen.
- Chelsey
http://thepioneerwoman.com/cooking/2010/03/creamy-lemon-crumb-squares/
1 1/3 cup all purpose flour
1/2 tsp salt
1 tsp baking powder
1 stick butter, slightly softened
1 cup brown sugar
1 cup oats
1 can (14 ounce) sweetened condensed milk
1/2 cup lemon juice
zest of 1 lemon
Directions:
Preheat oven to 350 degrees.
Mix butter and brown sugar until well combined. Sift together flour, salt, and baking powder. Add oats and flour to butter/sugar mixture and mix to combine. Press half of the oat crumb mixture into the bottom of an 8x11 inch pan. You can use a 9x13 pan, it will just be thinner.
Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Take the other half of the crumb mixture and knead together with clean hands so that the butter that you added earlier gets incorporated. Then, crumble on top of lemon layer, but don't press.
Bake for 20 - 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
Serve cool. Makes around one dozen.
- Chelsey
http://thepioneerwoman.com/cooking/2010/03/creamy-lemon-crumb-squares/
Cookies and Cream Cheesecake Bars
Ingredients:
For the crust -
1 package Oreo cookies
4 tbsp unsalted butter, melted
For the filling -
3 (8 oz) packages cream cheese, at room temperature
3/4 cup sugar
3/4 cup sour cream, at room temperature
1 tsp vanilla extract
1/2 tsp salt
3 large eggs, at room temperature
Directions:
1. Preheat oven to 325. Line a 9x13 pan with parchment paper, leaving a 2 in. overhang on two sides, spray with non-stick cooking spray.
2. Make the crust: Place 28 Oreos in a food processor and process until finely ground. While the food processor is running, stream in the melted butter until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quicklyl a few times, just until the cookies are roughly chopped.
3. Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in copped oreos with the same spatula.
4. Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover and refrigerate until well chilled, at least 3 hours. These bars taste better and cut easier when chilled overnight.
5. To cut, use the parchment overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef's knife, cut the cheesecake into bars, cleaning the knife between each cut. Keep refrigerated until ready to serve.
- Chelsey
For the crust -
1 package Oreo cookies
4 tbsp unsalted butter, melted
For the filling -
3 (8 oz) packages cream cheese, at room temperature
3/4 cup sugar
3/4 cup sour cream, at room temperature
1 tsp vanilla extract
1/2 tsp salt
3 large eggs, at room temperature
Directions:
1. Preheat oven to 325. Line a 9x13 pan with parchment paper, leaving a 2 in. overhang on two sides, spray with non-stick cooking spray.
2. Make the crust: Place 28 Oreos in a food processor and process until finely ground. While the food processor is running, stream in the melted butter until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quicklyl a few times, just until the cookies are roughly chopped.
3. Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in copped oreos with the same spatula.
4. Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover and refrigerate until well chilled, at least 3 hours. These bars taste better and cut easier when chilled overnight.
5. To cut, use the parchment overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef's knife, cut the cheesecake into bars, cleaning the knife between each cut. Keep refrigerated until ready to serve.
- Chelsey
Bourbon Street Chicken
Ingredients:
2 pounds boneless chicken breasts, cut into bite-size pieces
1 tbsp olive oil
1 garlic clove, crushed
1/4 tsp ginger
3/4 tsp crushed red pepper flakes
1/4 c. apple juice
1/3 c. light brown sugar
2 tbsp ketchup
1 tbsp cider vinegar
1/2 c water
1/3 c. soy sauce
1 tbsp corn starch (if thick sauce is desired)
Directions:
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium heat until well blended and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes uncovered.
Serve over hot rice.
- Tamra
http://www.bigoven.com/recipe/201809/bourbon-chicken
2 pounds boneless chicken breasts, cut into bite-size pieces
1 tbsp olive oil
1 garlic clove, crushed
1/4 tsp ginger
3/4 tsp crushed red pepper flakes
1/4 c. apple juice
1/3 c. light brown sugar
2 tbsp ketchup
1 tbsp cider vinegar
1/2 c water
1/3 c. soy sauce
1 tbsp corn starch (if thick sauce is desired)
Directions:
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium heat until well blended and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes uncovered.
Serve over hot rice.
- Tamra
http://www.bigoven.com/recipe/201809/bourbon-chicken
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