Wednesday, September 30, 2009
Tuesday, September 29, 2009
Just after the cream and stock are added to the garlic and peppers and the soup begins to simmer! Mmmmm....
Add some chunky salsa, some crunched up blue corn tortilla chips, and dig in! You know you want to :)
Also, there's a new widget at the end of each of KristaKooks posts! If you'd like to share any one of these posts/recipes with anyone, it's now much easier. Click below to share on Facebook, Email, Twitter and more! Hope this helps you in your effort to enjoy Krista Kooks!
Monday, September 21, 2009
Well, that's where the magic of Krista Kooks happens folks! I don't know what you might have expected, but, my hope is that you are surprised and that it comes as an encouragement for you to get into your kitchen and get to cooking or baking :)
What do you think?!
Friday, September 18, 2009
2 Tbsp. I Can't Believe It's Not Butter!® Spread (or other butter you already have)
1 lb. boneless, skinless chicken breast halves
1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
1 cup water
1 Tbsp. lemon juice
Hot cooked rice
4 lemon slices (optional)
Melt Spread in 12-inch skillet over medium-high heat and brown chicken. Stir in Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix blended with water and lemon juice.
Reduce heat to low and simmer covered 10 minutes or until sauce is slightly thickened and chicken is thoroughly cooked.
To serve, arrange chicken over hot rice and spoon sauce over chicken. Garnish, if desired, with lemon slices.
Thursday, September 17, 2009
I was getting ready to make (er, possibly go get) lunch the other day, and I persuaded myself into staying home and making lunch here. Smart move, right?! I already purchased the ingredients to make this recipe, so why not make it? This recipe came from Rachel Ray's Big Orange Book, and I thought it was really really tasty. I haven't been 'wowingly' impressed by each and every recipe in this cookbook, but this recipe was definitely WOW! So yummy!
1/4 lb penne or rigatoni or whole wheat pasta
1 tablespoon EVOO
1 tablespoon butter
2 scallions, finely chopped
1 garlic clove, minced
1/2 cup frozen peas
1 teaspoon grated lemon zest
1 tablespoon fresh thyme leaves, 3 to 4 springs, finely chopped
1/2 cup ricotta cheese
1/4 cup freshly grated parmigiano-reggiano cheese
Bring a pot of water to boil for the pasta. Salt the water, add in the pasta, and cook to al dente. Reserve 1/3 cup of the pasta cooking liquid before you drain the pasta.
Preheat the broiler.
Heat the EVOO and butter in a small or medium skillet. Add the scallions and garlic and saute for 3 to 4 minutes, then add in the peas and cook for 2 minutes to heat through. Season with salt, pepper, the lemon zest, and thyme. Add in the drained pasta and reserved cooking water to the skillet along with the ricotta and toss to combine; adjust the seasonings. Top the pasta with the grated cheese, and place the skillet under the broiler to brown 3 minutes.
This is a great meal for one, but I actually doubled the recipe when I made mine because I wanted some left over for my sous chef to take to work. Hopefully he's enjoying some right now! This recipe tastes great leftover, and you can definitely make this easily for yourself. Let me know what you think if you make this!
Monday, September 14, 2009
Here's what I did to adjust this for just the 2 of us:
2 whole Red Potatoes, diced small (1 per person)
1/4 to 1/3 of a Red Onion, diced small
2 Tbsp Butter (1 per bundle)
Splash of Heavy Cream for each bundle
Kosher Salt To Taste
Paprika To Taste
Freshly Ground Black Pepper, To Taste
1/2 teaspoon of your preferred herb (I think we used cilantro)
Pile potatoes and onions on a square of foil. Add tablespoons butter to each foil packet. Splash on cream. Then sprinkle on salt, paprika, and black pepper. Sprinkle minced parsley over the top.
Wrap bundles tightly and bake at 375 degrees for 30 minutes, or until extremely tender. Serve bundles right on the dinner plate.
These were delicious and a 'man-favorite!' Super easy and tasty.
Saturday, September 12, 2009
Thursday, September 10, 2009
I think, personally, you should add 2 teaspoons, or even the zest of a whole lemon. It really adds a great tang to the ziti without being overpowering. For a baking pan, I would suggest you bake this recipe in a 9x13 pan because there is a large mass of food in this recipe; tasty food though :)
Enjoy this recipe because it is absolutely delicious! We ate it all!
Tuesday, September 1, 2009
For recipes like these, I often turn to one of my older cookbooks, which is the Fannie Farmer Cookbook. This time, I decided to make the Special Waffles.
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1 1/4 cups milk
4 tablespoons melted butter
3 tablespoons sugar
Combine the flour, baking powder, and salt in a bowl. In a separate bowl beat the egg yolks well, and add the milk and butter. Combine the flour and yolk mixture and beat until smooth. Beat the egg whites until stuff, but not dry. Slowly add the sugar, beating constantly. Mix a third of the beaten whites gently into the batter, then fold in the remaining whites very carefully. Spread 1/2 cup of waffle batter in the hot waffle iron. Bake until golden. Serve with syrup, butter, or whatever toppings you prefer!
Now, I know many people probably have an excess of waffles after a Sunday morning breakfast. We ate 4 and had 5 or 6 left over. What am I to do with that many extra waffles? Freeze them! How do you freeze them properly? Do as follows. Layer the waffles between wax paper as show below.