Recipes

[momtochloe]

And yet another month has sped by!  Hope everyone is doing well and gearing up for Spring flowers, fun and most importantly recipes and speaking of which please share with our Recipe Game family! 

Last month, our friend @walker  (with an assist from our friend @house_cat ) was kind enough to share her yummy Mini Chocolate Chip Cupcakes recipe (thank you!).  And as Easter is approaching, please share a family recipe or two for those that celebrate that day::

Mini-Chocolate Chip Cupcakes

8 oz. Cream Cheese, softened

1 egg

1/2 cup sugar

Pinch of salt

Beat the above together well and add 1 cup CHOCOLATE CHIPS (regular or mini).  Set aside.

Next....mix together the following ingredients in separate bowl....

1 1/2 cups flour

1 cup sugar

1/4 cup cocoa

1/4 teaspoon salt

1 teaspoon baking soda

1 cup water

1/3 cup salad oil

1 teaspoon vanilla

Grease or spray 4 mini-muffin tins.  Fill about 1/3 full with the chocolate mixture.  Put about 1 teaspoonful of the chocolate-chip/cream cheese mixture on top.  Bake at 350 for 15-20 minutes.  

NEXT INGREDIENT ..... APRICOTS 

[walker]

Another favorite recipe for special gatherings....

APRICOT Tarts

1/2 cup butter, softened

1 pkg. (3 oz) cream cheese, softened*

1 cup flour

3/4 cup finely chopped dried APRICOTS

3/4 cup water

1/3 cup chopped pecans

1/4 cup sugar

2 tablespoons orange marmalade

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

Topping:  

2 tablespoons cream cheese, softened 

1 tablespoon butter, softened

1/2 teaspoon vanilla

1/2 cup confectioner's sugar

Blend together butter, cream cheese and flour.  Chill for 1 hour.  Meanwhile, in saucepan, bring apricots and water to a boil.  Reduce heat; simmer for 5 minutes.  Drain.  Add the pecans, sugar, marmalade, cinnamon and cloves; set aside.  Shape chilled dough into 24 balls.  Press into the bottom and up sides of greased mini-muffin pans.  Spoon APRICOT mixture into each cup.  Bake at 350 for 25-30 minutes or until browned.  Cool for 10 minutes; remove from pans to a wire rack to cool completely.  For topping, combine cream cheese and butter; stir in vanilla until smooth.  Beat in confectioner's sugar.  Spoon a dollop onto each tart before serving.  Makes 2 dozen.

* Small packages of cream cheese are hard to find.  I buy one package and use 1/3-1/2 of it.  Or the Whipped Cream Cheese containers would even be easier to use.

NEXT INGREDIENT ..... CHICKEN 

[PA Mom-mom]

I don't know where I got this recipe, but it's easy, warm, cozy and kind of exotic without being difficult.

Thai Chicken Curry Soup

Ingredients:

•              2 tsp. olive oil or your oil of choice
•              1-4 oz. jar green or yellow curry paste (look in the international aisle)
•              ¾ lb. (more or less) carrots sliced into ¼ to ½ inch rounds
•              1 medium onion, chopped
•              2 red bell peppers cut into 1 inch pieces
•              1 inch of ginger peeled and minced
•              1 clove of garlic minced ( I use more)
•              1 pound small Yukon Gold (or other B-sized) potatoes cut into ½-1 inch pieces.
•              1 pound boneless, skinless chicken thighs (or breasts if they are cheaper) cut into 1 inch pieces
•              1 13.5 oz. can unsweetened coconut milk (OR the alternative: 1 cup nonfat plain Greek or other yogurt and 1 c skim milk and ½ tsp. coconut flavoring)
•              1 1/2 cups water (or 3 cups chicken broth (if you are using the coconut flavoring)
•              Chopped fresh basil or Thai basil if you can find it (optional – don’t go out and buy the basil unless you are going to use it elsewhere as well)

Directions:

Heat oil in a large heavy pot over medium heat.  Add curry paste and cook, stirring, until fragrant, about 1 minute.  Add carrots, onion and pepper, ginger and garlic and cook, stirring occasionally, until onion is translucent, about 10 min.  Add potatoes, chicken, coconut milk and 1 ½ cups water (or the healthy alternative) and bring to a boil, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 to 25 minutes.

Next Ingredient: Strawberries

[JeanLouiseFinch]

Low Carb/Keto Strawberry Cheesecake Mousse 

20 mins prep 2 hr chill time

8 servings 3g net carbs/servings 207 cals/servings

Ingredients
1 cup Heavy Whipping Cream
8 oz. Cream Cheese Brick, softened 
1 Tablespoon Swerve Confectioners Sugar Replacement

8 oz. Fresh STRAWBERRIES, cleaned and diced 

Instructions
. Set cream cheese out to soften.
. Whip the heavy cream until thick.
. Add the cream cheese to whipped cream and blend with mixer
. Fold in half of the diced strawberries.
. Divide among dessert cups and refrigerate 2 hrs
. Top with remaining diced strawberries.

Next Ingredient:  GROUND BEEF 

[walker]

As I chose this recipe I had to laugh after my recent recipes here...another "Mini" recipe!  

Mini-Meat Loaves

1 1/2 lbs. GROUND BEEF CHUCK

1/2 cup cracker crumbs or bread crumbs

2 eggs, beaten

1/2 cup ketchup

1/4 cup finely chopped green pepper

1 tablespoon instant minced onion

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon dried basil

Shredded Cheddar Cheese, optional topping

Mix all ingredients together...except cheese.  Shape into 4 individual loaves on baking pan or dish like 9x13.

Bake at 350 for 20 minutes.  Top with cheese and serve.

NEXT INGREDIENT ...... ANY FISH OR SEAFOOD 

[walker]

SALMON .... Easy!

Place SALMON on a piece of foil (large enough to tent).  Add sprinkle of herbs, dash of pepper and touch of white wine. Close foil around SALMON.  Bake at 425 for 15 minutes.

NEXT INGREDIENT ..... POSTER'S CHOICE

[RespectLife]

FLOURLESS GLUTEN FREE CHOCOLATE CAKE WITH CHOCOLATE MERINGUE

* On occassion, I have had GF guests.  I made this last weekend...and I must say it is really GOOD!  Although, at my first attempt, it wasn't as pretty!

Don't let the wordy recipe scare you, it really was fairly easy.  I would def make it again.

For the Cake

• Baking spray or butter, for greasing
• 1/4 cup hot coffee
• 10 ounces semisweet or dark chocolate, chopped * I used 1 1/4 cup Ghir semi sweet chocolate chips
  
• 1/4 cup unsweetened natural cocoa powder
• 1/2 cup olive oil
• 5 large eggs, separated, at room temperature
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon kosher salt

For the Meringue Topping

• 4 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 cup hazelnuts, toasted and coarsely chopped

1. Grease a 9-inch springform pan, then line the bottom with parchment paper and lightly grease the parchment.
2. Pour the hot coffee over the chopped chocolate in a large heatproof bowl.
3. Let sit for 2 minutes, then stir to slightly melt the remaining chocolate (it will not all be melted).
4. Set the bowl over a pot of simmering water to create a double boiler and melt the remaining chocolate, stirring occasionally, until smooth, about 4 minutes. Remove from the heat.
5. Carefully, whisk in the cocoa powder, then add the oil and egg yolks; whisk until smooth.
6. Add the sugars, vanilla, and salt to the chocolate mixture and whisk to combine. Make sure there are no clumps and the mixture is smooth.
7. In the bowl of an electric stand mixer fitted with the whisk attachment, beat the egg whites on high speed until medium peaks forms.
8. Gently fold one-third of the egg whites into the chocolate batter. Add the remaining whipped egg whites to the batter and fold until just combined. You want to use a folding motion rather than stirring so you do not knock the air out of the batter.
9. Transfer the batter to the prepared springform pan. Bake for 25 minutes. This is to give the cake an initial start on baking (it will bake for a second time with the meringue). Meanwhile, you can start the meringue topping.

Make the Meringue Topping

1. Gather the ingredients.
2. Wash and dry the bowl and whisk attachment of the electric stand mixer. Place the egg whites and cream of tartar in the bowl. Beat on high speed until frothy.
3. Once the egg whites have reached a frothy stage, reduce the mixer speed to medium and slowly add the sugar in a steady stream. Return the mixer to high and whisk until the meringue is thick, glossy, and forms stiff peaks.
4. Remove the bowl from the mixer stand. Add the cocoa powder and half of the hazelnuts to the meringue. Fold the mixture together until mostly combined, about 3 to 4 folds. Add the remaining hazelnuts and fold together 2 to 3 more times. The mixture should be mostly combined, but does not need to be uniform.
5. Once the cake is out of the oven, dollop the meringue topping all over the top of the cake. Use a spoon or offset spatula to spread to cover, creating swirly designs.
6. Bake until the meringue is crisp, lightly browned, and a skewer inserted in the middle down through the cake base comes out with a few moist crumbs, 25 to 30 minutes. Do not worry if the meringue is cracked as it will deflate and crack more as it cools, creating a beautiful rustic aesthetic.
   (If the meringue looks like it is browning more than desired, cover the pan with foil and continue to bake for the remaining time.)

Let the cake cool for at least 15 minutes. Run a knife or offset spatula around the edge of the cake to loosen it from the sides of the pan, then remove the springform. Serve the cake at room temperature.

Spices pair wonderfully with the dark chocolate, so try adding cinnamon, cardamom, nutmeg, or even a little cayenne.

NEXT INGREDIENT:

Leftover Ham !  (We had Easter dinner last weekend)

[JeanLouiseFinch]

Ham Broccoli Cheese Casserole 

Makes 4 Generous Servings or 6 Small 

10 mins prep 50 mins cook

Ingredients
4 cups (22 oz.) Fresh Broccoli, 
1 1/2 cups Colby Jack Cheese (cheddar or Mexican blend works)
10-12 oz. Ham, diced 

3/4 cup Duke's Mayo 
3/4 cup Sour Cream,

1/2 tsp. Onion Powder
1/2 tsp. Dried Basil, Dried
1/2 tsp. Garlic Salt

1/8 tsp. Dried Thyme
1/8 tsp. Paprika

Instructions
. Preheat oven to 375
. Blanch veggies or thaw frozen
. Reserve 1/2 cup of the cheese
. Mix everything together except for reserved cheese for top . Spread in prepared 8x8 or 11 x 7 baking dish. Sprinkle reserved cheese over the top.
. Bake 35-45 mins
. Let set 5-10 mins before serving.

Next Ingredient: EGGS

[house_cat]

Portuguese Pizza

Ingredients

•  1lbs pizza dough
•  1 cup homemade pizza sauce
•  3 cups shredded mozzarella
•  3 slices uncured slow cooked ham
•  1 large onion, thinly sliced
•  2 hard boiled eggs, sliced
•  25 black olives (I used kalamata olives)
•  Oregano to taste
•  Olive oil to drizzle

Instructions

• Preheat your oven to 500 degrees with the pizza stone inside.
• Sprinkle flour on your counter (or pizza peel, preferably) and roll your dough into a 16" circle.
• Spread the pizza sauce on the dough, making sure you leave about 1 inch for a crust.
• Add the shredded mozzarella and then top with the ham, the olives, the onion and the eggs.
• Sprinkle some oregano and drizzle with olive oil.
• Bake for 10-12 minutes or until cheese is melted and onions are cooked.
• Serve immediately.

Next ingredient:  asparagus

[Zhills]

Shrimp and Asparagus over Penne

Cook: 8 oz penne in boiling water.

Saute:  in 2 Tbsp olive oil

1 clove garlic

8 oz asparagus

(cut into 1/4" pieces) Cook stalks 3 mins, add tips, cook another 3  mins.

Add:  1 fresh tomato chopped small

Cover and set aside.

Saute in: 2 Tbsp olive oil

1 clove garlic and cook until golden.  Do not burn!

Add: 8 shrimp (peeled and deveined) and cook until pink.

Add veggies to shrimp.  Salt and pepper to taste. 

Pour wine over all if desired.  (Great without it)

Serve over a plate of cooked penne.  Beautiful and delicious dish!

This recipe works best if you prep everything before starting to cook.  It moves very quickly!

Next ingredient:  Ground beef