Tuesday, January 27, 2009Chicken and Rice Casserole

1 rotisserie chicken
1 cup uncooked rice, cooked
1 medium onion, diced
1 cup sliced mushrooms
1 Tbsp mayonnaise
1 can cream of chicken soup
3 cups grated cheese, divided
1 cup breadcrumbs
Olive oil

Preheat oven to 350 degrees.
Tear chicken off the bone.
Saute onion and mushrooms in olive oil until soft.
Combine all ingredients (using 2 cups of cheese) in a bowl and mix well.
Put into a casserole dish.
Spread breadcrumbs and remaining 1 cup of grated cheese over the top.
Bake for 35-45 minutes.

Note: You can also substitute the rotisserie chicken for 2 chicken breasts, cubed and browned in a frypan. If you do this method then increase your baking time to 1 hour.

Source: Jess in J05 Cookbook #2.

Sunday, January 25, 2009Josh is so cute, it really ought to be illegal…

Adam was in trouble and in his room for punishment. Josh was sitting on my lap when he looked over and started pointing and whining about a blankie on the couch. I told him that was Adam’s blankie, not his, and showed him where his was. He whined even more, got down off my lap, grabbed Adam’s blankie and headed for the stairs. The gate was closed so he started yelling “Door! door!”. He was just beside himself that Adam had been sent upstairs without his blankie, like it was the worst possible thing I could have done and he had to make sure Adam got his blankie back. He’s such a caring brother….too bad Adam beats him up on a daily basis!

Sunday, January 25, 2009Look what I made this morning!

Today is our last day alone before James comes home late tonight, so I decided to bake the boys some cupcakes this morning. I made from scratch angel food cupcakes with lemon cream cheese frosting. All with no artificial colours or flavours.

Can’t talk. Eating.

Oh my, this frosting is delicious!

If you would like the recipe, check it out on my recipe blog Yummy Tidbits.

Sunday, January 25, 2009Angel Food Cupcakes With Lemon Cream Cheese Frosting

Cupcakes:
1/2 cup cake flour
1/3 cup granulated sugar, plus an additional 1/4 cup, divided use
1/8 teaspoon salt
4 large egg whites
1/2 teaspoon cream of tartar
3/4 teaspoon vanilla extract

Preheat oven to 375 degrees F.
Line 12 muffin cups with liners.
In a small mixing bowl, sift together cake flour, 1/3 cup sugar and salt.
In a large mixing bowl, using a mixer on medium-high speed, beat egg whites, cream of tartar and vanilla extract until soft peaks form.
Gradually beat in the additional 1/4 cup sugar until stiff peaks form.
Fold in flour mixture in three additions until just combined.
Divide batter into muffin cups.
Bake at 375 degrees F, for 20-25 minutes, or until golden brown and a toothpick inserted into cake comes out clean.
Cool 5 minutes before transferring to wire racks to cool completely.

Frosting:
4 ounces (1/2 a package) reduced fat cream cheese, softened
1/2 cup confectioners’ sugar
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest

In a medium sized mixing bowl, using a mixer on medium speed, beat cream cheese, confectioners’ sugar, lemon juice and lemon zest until well combined, about 1 minute.
Spread or pipe frosting onto cupcakes.

Makes 12 cupcakes

Source: Visions of Sugar Plum

Tuesday, January 20, 2009Asian Lettuce Wraps

2 lbs lean ground beef (or chicken or pork)
4 green onions, sliced
2 garlic cloves, minced
1 tbsp minced fresh ginger root
2 carrots, grated
3/4 cup diced water chestnuts
1/3 cup hoisin sauce
1/4 cup soy sauce
2 tbsp cornstarch
1/2 cup water
1/2 tsp pepper
1 head lettuce (gently peel off the leaves to use as the wraps)

In a skillet over medium-high heat, cook beef, breaking up with a potato masher or wooden spoon until no longer pink. Drain off fat

Add green onions, garlic, ginger, carrots and water chestnuts and cook over medium heat until onions are softened (about 5 minutes)

Whisk together: hoisin sauce, soy sauce, cornstarch, water and pepper. Pour into skillet and cook, stirring until combined and slightly thickened.

NOTE: can be frozen for up to three months.

Source: Culinary Queen Sheri strikes again!

Tuesday, January 20, 2009A new era…

Bush has left the building!

I may not be a citizen, but my children are, and today I’m proud for them to be Americans.

Monday, January 19, 2009Buttermilk Cornbread

1/2 cup butter
1/2-3/4 cup sugar
2 eggs
1 cup buttermilk
1 cup flour
1 cup cornmeal
1/2 tsp baking soda
1/2 tsp salt

Heat oven to 375.
Grease 9×9 inch pan.
Melt butter in big glass bowl.
Stir in sugar and eggs.
Add buttermilk and stir.
Combine dry ingredients in separate bowl, add to wet and stir.
Pour into pan and bake for 30 minutes.

Source: I don’t remember. Some random website someplace!

Monday, January 19, 2009Double Cheese Chili

1 lb. ground beef
1 small onion, chopped
1/2 cup chopped green pepper
1 can (15 oz.) kidney beans, drained, rinsed
1 can (14-1/2 oz.) whole tomatoes, undrained
1 can (8 oz.) tomato sauce
1-1/2 Tbsp. chili powder
1-1/2 cups shredded cheddar cheese, divided
Salt to taste

Brown meat in large skillet on medium heat; drain.
Add onions and peppers; cook and stir 5 min. or until tender.
Add beans, tomatoes, tomato sauce and chili powder; mix well.
Reduce heat to low; cover.
Simmer 30 min., stirring occasionally.
Sprinkle 3 Tbsp. cheese onto the bottom of each serving bowl; top with chili and remaining cheese.

Source: http://www.kraftfoods.com

Sunday, January 18, 2009Monkey Munch

9 cups Chex® cereal (any variety)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1 tsp vanilla essence

Into large bowl, measure cereal; set aside.
In 1-quart saucepan, heat chocolate chips, peanut butter and butter over low heat, stirring frequently, until melted.
Remove from heat; stir in vanilla.
Pour mixture over cereal, stirring until evenly coated.
Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar.
Seal bag; shake until well coated.
Spread on waxed paper to cool.
Store in airtight container in refrigerator.

Source: Jon & Kate Plus 8

Saturday, January 17, 2009Strip T’s

1/2 cup shredded, sweetened coconut
2 tbsp sesame seeds
1/2 cup unseasoned dry bread crumbs
2 egg whites
2 tsp sesame oil
1 1/2 pound turkey (or chicken) breast, cut into 1/2 inch-wide strips
non-stick cooking spray

Dipping Sauce:
1/2 cup plum sauce
1/3 cup unsweetened pineapple juice
1 1/2 tsp mustard
1 1/2 tsp cornstarch

Place coconut and sesame seeds in a dry skillet over medium heat. Cook until golden brown, stirring frequently.
Transfer toasted coconut and sesame seeds to a pie plate.
Add bread crumbs and mix well.

Place turkey (or chicken) strips in a large bowl.
In a small bowl, lightly beat egg whites and sesame oil.
Pour over turkey (or chicken) and mix until all pieces are coated.
Working one at a time, strips in coconut mixture and place on a large baking sheet that has been sprayed with non-stick spray.
Repeat with remaining strips and coconut mixture.
Spray tops of strips with a light coating of non-stick spray.

Bake at 425 for 10 minutes.
Remove from oven and turn pieces over.
Spray other side with a light coating of non-stick spray.
Return to oven and bake for 5 more minutes.

While strips are cooking, prepare sauce.
Combine plum sauce, pineapple juice, mustard and cornstarch in a small saucepan.
Cook over medium heat until sauce is bubbly and thickened.

Source: The culinary queen, Sheri.