Saturday, June 28, 2008

Red, White 'n' Blue Salad

Here's a festive, fun recipe for the upcoming holiday! It's cool, refreshing, and definitely a crowd pleaser. I made mine in a 9x13, but I like the looks of it even more in the trifle dish! (from Taste of Home Magazine)

1 3 oz. pkg. berry blue gelatin
2 cups boiling water, divided
2-1/2 cups cold water, divided
1 cup fresh blueberries (or more)
1 envelope unflavored gelatin
1 cup heavy whipping cream
6 tablespoons sugar
2 cups (16 ounces) sour cream
1 teaspoon vanilla extract
1 3 oz. pkg. raspberry gelatin
1 cup fresh raspberries (I used 2-6 oz. containers)
Whipped cream & additional berries, optional

-In a large bowl, dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving bowl. Refrigerate until firm, about 1 hour.
-Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add the cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. Cool to room temperature. Whisk in sour cream and vanilla. Spoon over the blue layer. Refrigerate until firm.
-In a large bowl, dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Garnish with whipped cream and additional berries if desired.
-Serves 14-16.

Monday, June 23, 2008

Cilantro Coconut Rice

This is mom's wonderful recipe! Such a delicious blend of flavors. She uses parsley instead of cilantro (per Dad), but the cilantro is excellent in it!

3 c rice-regular or basmati
3/4 c sweetened flaked coconut
1 T finely chopped, peeled fresh ginger
3 T oil + 1/2 c butter
3 c water
2 c coconut milk
1 t salt
2 c packed, fresh cilantro sprigs, chopped
1 c scallions, chopped (or green onions)

-Rinse rice and soak until almost clear, 30 mins. Drain well.
-Spread coconut on cookie sheet and toast in oven 350 degrees 10-12 mins. Cool.
-In large pot, saute ginger in oil and butter about 2 mins. Add rice and cook 2 mins. Stir in liquid and salt and bring to a boil. Cover and reduce heat to low. Cook covered for 20 mins. Remove from heat.
-Add onions or scallions and cilantro. Toss. You can also toss in the coconut, or sprinkle on top. The coconut is a must! So good!
-Serves 10.

Tuesday, June 17, 2008

Raspberry Cream Cheese Bars

I made these a while back for a family gathering and was asked for the recipe, so here it is. These are great to take to a potluck. The recipe is from the Pierre Country Bakery & Cafe.

In large bowl:
2 c flour
1 1/4 c quick oats
3/4 c brown sugar
1 c butter

-Mix until resembles coarse crumbs. Reserve 1 1/2 c of crumb mixture. Press remaining mixture in bottom of a buttered 9x13 pan. Bake at 350 for 15 minutes.

In mixer:
12 oz. cream cheese, softened
1/2 c sugar

-Beat until light and fluffy, then add:

2 large eggs, or 3 medium eggs
2 t fresh lemon juice
1 t vanilla

-Spread cream cheese mixture over cooled, baked crust. Then spread carefully on top of that:

16 oz. raspberry pie filling

-Sprinkle with reserved crumbs. Bake 30 minutes or until set. Let cool. Store in fridge.

VARIATION: You may use strawberry, peach, blueberry, cherry, apple, or any other flavor filling you like. Simply delicious!!

Thursday, June 12, 2008

Herb Crusted Goat Cheese

This recipe makes a plain salad dressy and impressive! I love it in the summer with garden grown tomatoes and mixed greens. A balsamic vinaigrette is nice with this.

12 ounces goat cheese rolled into 1 ounce balls
4 eggs
1/2 cup half and half
2 C flour
1/2 bunch parsley
1/4 bunch or 1 ounce sage, thyme, rosemary
2 garlic cloves, minced
2 cups panko bread crumbs
olive oil

Finely chop herbs and garlic in food processor or by hand. Add bread crumbs and 1 ounce oil, process until distributed.

Form cheese balls into small disks. In bowl, combine eggs, half and half together. Place flour and herb mixture into separate plates. Dredge cheese in the flour, then egg, then herb mixture. Fry until golden brown. Drain. Serve immediately.

Monday, June 9, 2008

Bodacious Blueberry Muffins

I found the absolute best recipe for blueberry muffins! I made them Sunday morning for breakfast and my family devoured them. Ryan even raved over them and said that I need to make them again and again, so you've got to give them a try!

1 stick UNSALTED butter, softened
1 1/4 c sugar
1/2 t salt
2 eggs
2 c flour, divided
2 t baking powder
1/2 c buttermilk (can use regular)
1 pint fresh blueberries, rinsed, patted dry (can use frozen)
2 T white sugar

-Cream together butter, sugar, and salt until light and fluffy. Beat in eggs one at a time. Mix together 1-3/4 c flour and baking powder. Beat in the flour mixture alternately with the buttermilk-do not overmix. Crush 1/4 of the blueberries and stir into the batter. Mix the rest of blueberries with remaining 1/4 c flour, and fold into batter. Scoop into paper-lined muffin cups, 2/3 full. Sprinkle tops with sugar (or cinnamon sugar Ü). Bake at 375 for 25-30 mins, or until golden brown and tops spring back when lightly tapped.

-Makes 12-16 muffins

Thursday, June 5, 2008

Salmon Salad

Our cousin Danelle made this for me for lunch and I've been hooked ever since! So fresh and healthy, yet filling. Makes a great summer dinner dish! Quantity depends on how many you are serving. Usually it is just Kelly, Bailey and I. Enjoy!

Salmon Fillets (Costco), grilled or pan seared, with salt and pepper & your favorite herbs
Baby mixed greens
Avocados, sliced
Tomatoes, wedged
Feta cheese, plain or basil and garlic
mixed olives or capers, if you like them.
Lemon wedges
Paul Newman's Balsamic dressing

Roasted Chicken Thighs With Zucchini & Couscous

I made this the other night, and it was so tasty! I got it from Everyday Food magazine.

8 chicken thighs
2 zucchini, halved lengthwise, sliced crosswise
1 c couscous
1/2 c fresh parsley, chopped (or less)
2 T red-wine vinegar

-Season chicken with salt & pepper; place skin side down on foil-lined baking sheet; roast at 450 for 10 mins. Then turn chicken skin side up. Scatter zucchini around chicken, and season with more salt and pepper; toss with pan juices. Continue roasting another 10 mins. or more until done.
-Meanwhile, bring 1 1/4 c water to a boil; season with salt and pepper. Remove from heat, and stir in couscous. Cover, let stand until all liquid is absorbed-about 5 mins. Fluff couscous with fork. Stir in parsley, vinegar, roasted zucchini, and 2 T pan juices; season with salt and pepper to your liking. Serve chicken with zucchini and couscous.
-Serves 4-6