Sara Reagan will be hosting Cooking Club in her home
{1351 Samoa Dr., St Louis 63126} on Thursday January 10th at
7 p.m. The theme is a New Dish for the New Year. That's Sara for you always asking us to rise to new heights. So lets get out of our spaghetti, tacos and macaroni and cheese ruts and be adventurous. Let us also remember that adventure doesn't have to be complicated. I'm always excited to find a new 10 minute meal or a new way to present an old favorite. See you there!
p.s. I don't know what has gotten into you women lately but I just wanted to give a big thanks to those of you that have started posting recipes.
7 comments:
Dutch Apple Cheese Muffins
2 C all-purpose flour
1/2 C sugar
1 T baking powder
1 tsp salt
8 tablespoons cold unsalted butter, cut into 1/2 inch pieces
8 ounces cheddar cheese, cut into 1/2 inch pieces
1 large egg
3/4 whole milk (I used skim)
1 pound apples, peeled, halved, cored, and sliced crosswise into thin half moons (Jonagold, Empire, Cortland, or Macoun)
Glaze
1/3 C sugar
2 T water
2 T unsalted butter
1 T lemon juice
1/2 tsp ground cinnamon
1) For the muffins:
Oven rack middle position. 375 degrees.
Grease and flour 12 cup muffin tin (I used my silicon muffin cups, a tin would have worked better. Pulse flour, sugar, baking powder, salt, butter and cheese in food processor until mixture resembles coarse meal; transfer to large bowl. Whisk egg and milk in measuring cup, then slowly stir into flour mixture until combined.
2) Spoon batter into the prepared muffin tin. Arrange apple slices, cut side down, on top of batter, pressing gently to adhere. Bake until edges of muffins are just golden, about 15 minutes.
3. For the glaze:
While muffins are baking, heat sugar, water, butter, lemon juice, and cinnamon in saucepan over medium heat until butter is melted and sugar is dissolved, about 3 minutes. Once edges of muffins are just golden, brush muffins with glaze. Return to oven and bake until toothpick inserted into center comes out clean, about 10 minutes. Cool in tin for 5 minutes, then carefully transfer to wire rack. Cool ten minutes longer. Serve. (Best served immediately, but can be kept in a tight container at room temperature for up to 2 days.)
Black Bean and Mango Salsa
2 avocados
2 mangos
2 choppped tomatoes
1 jalapeno chopped
1 can of corn
2 cans of black beans
1 chopped onion
1/2 cup cilantro
1/2 package of Italian dressing mix
4 Tbsp Lime Juice
2 Tbsp Olive oil
1 Tbsp Vinegar
2 tsp salt
1/2 tsp pepper
Mix everything together and add more of the seasonings if you wish. Serve with tortilla chips! Enjoy.
Piglets in a Blanket
Little smoked sausages
Crescent rolls
Cut Crescent rolls into small triangles. Roll sausages in the crescent rolls and cook for around 8 minutes. Just watch them until they are brown.
Hi ladies! Unfortuately I missed club this month - I had an emergency potty training seminar to attend. Oi. Anyway, I really wanted to share my new recipe I found. The. best. cinnamon rolls (with pudding in the dough)! It's a long one, but it's one you gotta have! Here's the link...
http://dandelionmama.wordpress.com/2007/10/08/cinnabon-you-bet-your-life/
Enjoy! (And then join a gym) :)
Ok, so the link didn't work. I'll have to post it....
Cinnamon Rolls
1/2 cup warm water
2 packages dry yeast
2 Tbsp sugar
Bloom the yeast with the sugar in the warm water, waiting for froth and bubbles.
1/2 cup instant vanilla pudding powder
1 c warm water
1/2 cup melted butter
2 lightly beaten eggs
1 tsp salt
5-6 cups all-purpose flour
In a large bowl, with a wire whip, mix the pudding powder with the water until well combined and smooth. Add the butter, eggs and salt, whisk to combine well.
Add the bloomed yeast/sugar/water mixture and combine well.
Add flour, one cup at a time, until the dough comes together, and is still soft, but not sticky. Knead until smooth. It will feel like fat baby thighs.
Let rise in a warm, covered and lightly oiled bowl until doubled in size. About 2 hours.
Punch down, and knead again.
With a rolling pin and a lightly floured board, roll out the dough to a 34 x 22 inch rectangle. Keep moving the dough as you roll, to keep from sticking to the board.
1 cup melted butter
2 1/2 cups light brown sugar
2 Tbsp cinnamon
Melt the butter and pour the whole cup on your rolled out rectangle of dough. (I told you only a few times a year!) In a separate bowl, combine with your impeccably clean hands, the sugar and cinnamon, then cover the butter-drenched dough rectangle in an even and delectable layer of cinnamon sugar.
Starting at the 22 inch side, roll the entire thing into a nice, long cinnamon tube. Seal the edge with a little bit of water on a pastry brush or your fingers.
With a serrated knife, (or even better, a piece of thread or dental floss) cut the log into 2 inch segments, and carefully move your giant cinnamon treasures to a glass pan. Put no more than 8 in a large glass Pyrex casserole dish. Do not crowd them- they will rise almost double. Whatever baking dish you use, deeper sides give the rolls a softer exterior = better.
Cover in a warm place and let them rise again until fat and happy- about two hours.
Bake at 350* for 15-18 minutes. Really, only that long. Do not over-bake. You want them to be soft, yet set, in the middle. The house will smell divine.
Icing:
8 oz. softened cream cheese
1/2 cup butter
1 tsp vanilla
3 cups confectioners sugar
1 Tbsp cream
Whip all ingredients together and smear on top of still warm rolls.
Remember, only a few times a year!! (For us, it’s Christmas and General Conference- the grand-poo-bah of all Mormon meetings) Your taste buds will rejoice, your heart will need a serious, sweat inducing walk afterwards. Enjoy!!
Thai(ish) corn-chicken chowder
1 lb. frozen corn kernels
1 (14oz) can coconut milk
2 T vegetable oil
1/2 t red pepper flakes
4 garlic cloves, minced
2 T fresh ginger, minced
3 C low-salt chicken broth
1 lb. boneless skinless chicken breast OR thighs, cut into 1/2 inch pieces
1 (11oz) can corn niblets
Microwave frozen corn for 1-2 minutes until it is completely defrosted but not hot. Process this corn with the coconut milk on high speed in a blender until it is creamy.
Combine oil, red pepper, garlic and ginger in large pot. Cook, stirring, until fragrant but not browned, 1-3 minutes.
Add broth and corn mixture and simmer over medium-low heat about 15 minutes.
Add chicken, canned corn with liquid and cook until chicken is no longer pink (7-15 minutes is my guess.)
Garnish with cilantro and lime wedges.
(from Cook's Country magazine)
Fruit Arrangement
For those of you who weren't at cooking club… if you could see a picture, it would explain it all, but I didn't take a picture so I will try to explain.
Cut a pineapple in half horizontally. Place the top half of the pineapple on a plate. Make fruit kabobs (I used pineapple –from the bottom half-- grapes and strawberries). Poke a whole bunch of them (about 20) into the pineapple. It looks fancy and is super easy. Hopefully you can picture it. :) Oh and I have to give Jessica Pinkston the credit for this idea. I stole it from her.
Michelle will you please post your thai chicken wraps? I am totally craving them. Thanks!
Em
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