Made in Kitchen Blog Just another WordPress weblog Sat, 26 Jun 2010 17:36:32 +0000 en hourly 1 Warm Corn and Bacon Salad Sat, 26 Jun 2010 17:36:32 +0000 Rochelle

Warm grilled corn and bacon salad is full of summer flavor that includes lemon and dill. It’s great as a side dish  or an appetizer and also is great with some homemade tortillias!

    Serves 5
    Time required 30 minutes
    Difficulty level 2
    Cost of ingredients 5 USD

  • 4 cobs of corn, husk and silk removed and corn cleaned
  • 4 slices of bacon, cooked and crumbled
  • ½ onion, chopped
  • 1 lemon, juiced
  • 1 teaspoon fresh dill
  • Salt and pepper to taste

Boil corn in a large pot of water for about 10 minutes. Remove and  place on a grill on medium low heat or until slightly charred on the outside.

Allow to cool before cutting the corn off the cob and add to a bowl.

In a non stick cooking pan, over medium heat, add olive oil and brown the onion.  Place cooked onion, dill, salt, pepper, in the bowl with the corn. Add in bacon and lemon juice and toss.

Photo by brianna.lehman

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French Toast with Bananas and Slivered Almonds Sat, 26 Jun 2010 16:28:47 +0000 Rochelle

Breakfast is a great time to have some of the best food. French toast is one of those great dishes, and this one included bananas and slivered almonds, making it even more special.

Serves 4
Time required 15 minutes
Difficulty level 2
Cost of ingredients 5 USD

8 slices of thick bread
4 eggs, beaten
1 teaspoon (5ml) vanilla
½ teaspoon (2ml) cinnamon
2 tablespoons (30ml) butter
4 bananas, peeled and sliced
¼ cup (60ml) almond slivers
Powdered (confectioners, or icing) sugar for dusting on top

Place beaten eggs in large deep plate or bowl and add in vanilla and cinnamon. Whisk together well. Dip bread slices in to the egg dip and place in a hot, non-stick pan over medium heat with the butter melted in it. Cook for about 3 minutes each side or until golden brown.

Place on a plate and dust with powdered sugar and top with almonds and banana slices.

Photo by roboppy

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Healthy Black Bean Dip Sat, 26 Jun 2010 16:08:53 +0000 Rochelle

Chips and dip are perfect during the summer. It’s doesn’t make the house hot by cooking, but has plenty of spice for some tasty heat for you tongue! And with the use of black beans, it’s a healthy treat too!

Serves 5
Time required 30 minutes
Difficulty level 2
Cost of ingredients 5 USD

  • 1 19 ounce (540ml) can of black beans, drained and rinsed
  • 2 green onions, sliced
  • 1 tomato, diced
  • 1 tablespoon (15ml) sour cream
  • ¼  cup (60ml) shredded cheese
  • 1 garlic clove, minced
  • 1 lime, juiced
  • 1 pinch salt
  • 2 chipotle peppers,
  • 1 teaspoon cilantro, optional
  • Corn chips

In a food processor, add in black beans, salt, garlic, chipotle peppers and lime juice. Pulse until well mixed.

If you don’t have a food processor, in a bowl, mash black beans with the back of a fork. Mince garlic and chipotle peppers and add to beans along with salt and lime juice. Mix well.

Add white part of onion to the beans and mix well. Place tomatoes, sour cream, cheese and green onion tops on top and eat with corn chips.

Photo by samurai

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Cesar Salad and Dressing Sat, 26 Jun 2010 14:41:18 +0000 Rochelle

Cesar salad is a great starter or main dish, but you usually get it with a bottled or pre-made dressing that just isn’t the same as making it from scratch! This recipe includes the dressing that makes Cesar salads the wonderful salad that it is!

    Serves 5
    Time required 30 minutes
    Difficulty level 2
    Cost of ingredients 5 USD

  • 1 head romaine lettuce, cleaned, dried and torn into bite sized pieces
  • 1 cup (250ml) olive oil
  • 2 cups (500ml) bread, cut into 1 inch cubes
  • 2 cloves garlic
  • 8 anchovy fillets, if from a can be sure to drain them
  • 1 teaspoon (5ml) Worcestershire sauce
  • 1 teaspoon (5ml) dry mustard
  • 1 lemon, juiced
  • 1 teaspoon (5ml) black pepper
  • 1 teaspoon (5ml) salt, coarse sea salt is preferred
  • ½ cup (125ml) grated parmesan cheese
  • Parmesan cheese, shredded or shaved  to put on top

Place bread cubes in a bowl with about 2 tablespoons of the olive oil and half of the salt. Toss to coat and place on a baking sheet before putting in an oven preheated to 350F (175C) and allow to bake until golden brown.

While the croutons are cooking, crush the garlic and rest of the salt into a paste in a large bowl. Add in the anchovies and again crush them into the garlic and salt, forming a paste. Add in Worcestershire sauce, mustard, lemon juice and pepper. Whisk in the oil and combine. Next, add in grated parmesan cheese and whisk until combined.

Add in lettuce and toss to coat all the leaves. Add in croutons and toss again. Serve with shredded or shaved parmesan cheese on top.

This also is wonderful with slices of grilled chicken breast on top!

Photo by K-Bot

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Cashew Butter and White Chocolate Cookies Sat, 26 Jun 2010 14:20:02 +0000 Rochelle

Sometimes you just want a cookie. This cashew butter and white chocolate cookie recipe is done in less than 30 minutes and is easy to make!

Serves 60
Time required 30 minutes
Difficulty level 2
Cost of ingredients 6 USD

  • ½ cup (125ml) unsalted butter, softened
  • ¾ cup (175ml) cashew butter
  • ½ cup (125ml) light brown sugar, packed
  • 2 eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1 ½ cups (375ml) flour
  • 1 teaspoon (5ml) baking soda
  • ½ teaspoon (2ml) baking powder
  • ¼ teaspoon (1ml) salt
  • 1 1/2 cups (375ml) white chocolate, chopped

In a large bowl, cream together butter, cashew butter, and sugar with a hand mixer. Add in eggs, one at a time, making sure each is well incorporated before adding the next. Beat vanilla into the mix.

In another bowl whisk together flour, baking soda, baking powder and salt. Add to the butter and sugar mix. Using a spoon mix in white chocolate and stir to evenly distribute.

Using a spoon, drop cookie dough mounds onto a greased/oiled baking sheet. Place in an oven preheated to 350F (175C), and allow to cook for about 12 – 15 minutes or until edges are golden and center is firm to the touch.

Remove from oven and allow to cool before serving.

Photo by Sifu Renka

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Shrimp Scampi with Fettuccine Fri, 25 Jun 2010 16:27:57 +0000 Rochelle

Shrimp Scampi with fettuccine pasta sounds hard to make, but it’s really quite easy and quick! It’s also delicious with garlic and white wine mixed in the sauce.

    Serves 4
    Time required 20 minutes
    Difficulty level 2
    Cost of ingredients 7 USD

  • 1 pound (450ml) raw shrimp, peeled and deveined
  • 3 tablespoons (45ml) butter, softened
  • 2 tablespoons (30ml) olive oil
  • 5 cloves garlic, minced
  • 1 tablespoon (15ml) lemon juice
  • ¼ cup (60ml) white wine
  • Salt and pepper to taste
  • Parmesan cheese shavings
  • 1 pound (450g) fettuccine pasta, cooked

In a large saute pan, heat butter and oil until butter has melted. Add in garlic and saute for 1 minute. Next, add in wine, lemon juice, salt, pepper, and shrimp. Cook until shrimp turn pink and have curled into a “C” shape. Be careful not to over cook shrimp, if they curl into an “o” then they are over cooked. Should only take about 2 minutes per side to cook shrimp fully.

Serve over fettuccine pasta with shavings of parmesan cheese on top.

Photo by poopoorama

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Green Tea Cupcakes Fri, 25 Jun 2010 16:15:28 +0000 Rochelle

Green tea cupcakes make a great dessert for all. They have a beautiful green color and are sure to grab ones attention!

    Serves 12
    Time required 45 minutes
    Difficulty level 3
    Cost of ingredients 8 USD

  • ¼ cup (125ml) butter
  • ¼ cup (125ml) vegetable oil butter spread
  • ¾ cup  (175ml) sugar
  • 3 egg whites, at room temperature
  • 1/2 teaspoons (2ml) vanilla extract
  • 1/2 teaspoon (2ml) almond extract
  • 1 ½  cups (325ml) flour, cake flour is preferred
  • 2 teaspoons (10ml) baking powder
  • 2 tablespoons (30ml) green tea powder
  • ½ cup (125ml) milk

In a large bowl, cream together butter, vegetable oil butter and sugar with an electric mixer until light and fluffy. Add in egg whites, one at a time, beating each one into the mix before adding the next. Next, beat in the extracts.

In another bowl whisk together flour, baking powder and green tea. Alternate pouring in flour mix and milk, mixing until just incorporated. Pour mix into prepared cupcake tin.

Bake in a 350F( 175C) preheated oven for about 15 – 18 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool about 10 minutes before frosting and serving!

Photo by hoveringdog

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Scotch Egg Recipe Fri, 25 Jun 2010 15:17:06 +0000 Rochelle

Scotch eggs are hard boiled eggs wrapped in sausage and then deep fried. They were traditionally a picnic food that was invented by the London department store Fortnum & Mason. Here is a recipe for making your very own Scotch eggs to enjoy!

    Serves 4
    Time required 15 minutes
    Difficulty level 2
    Cost of ingredients 5 USD

  • 1 pound (450g) sausage meat
  • 2 teaspoons Worcestershire sauce
  • 4 hard-boiled eggs, shells removed and rinsed
  • 1 tablespoon (15ml) flour
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 egg, beaten
  • 2/3 cup (175ml) bread crumbs
  • Oil for deep frying

In a bowl, mix together sausage and Worcestershire sauce. Mix together flour, salt and pepper, add to sausage and mix thoroughly.

Divide the sausage into 4 equal parts. Take one part of sausage and one egg, molding the sausage around the egg. Roll the eggs and sausage in your hands to shape. Repeat with the other 3 eggs and sausage.

Place bread crumbs in one dish  and beaten egg in a separate one. Dip the sausage and egg balls into the beaten egg, then roll in the bread crumbs until coated completely. Shake to remove any excess.

In a deep pan or deep fryer at 365F (180C), or until a cube of bread dropped in browns in 1 minute, carefully lower the eggs into the hot oil and fry for about 5 minutes or until deep golden brown.

Place on dry paper towels to remove excess oil before serving. These can be eaten cold or hot and sometimes with dipping sauces.

Photo by Unhindered by Talent

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Coffee and Tea, Good for the Heart and Reduces Risk of Cancer! Fri, 25 Jun 2010 14:54:24 +0000 Rochelle

Good news to coffee and tea drinkers out there! A new study shows that coffee and tea can help protect against heart disease. Another study says that four cups of coffee a day can reduce risk of oral cancer and three cups of tea can reduce the risk of breast cancer as well.

According to a study from the Netherlands of 40,000 people found that consuming coffee or tea daily cut the chance of heart disease risk by one third. The amount? Two to four cups a day and beyond that there was no chance of reduced risk.  The thought is that coffee includes properties that could both “increase and reduce risk” by raising cholesterol but fighting damage that causes heart disease.

As for oral cancer risk being lowered by coffee, a study found that regular coffee drinkers were 39% less likely to develop the cancers.  This follows a Japanese study that showed that drinking at least one cup of coffee a day were less likely to get tumors.

also is showing to help reduce the risk of cancers, particularly breast cancer in women, by 37%. The study showed that the benefits seemed to effect young woman better than older women.

Coffee and tea seem to be a great way to help keep us healthy! One must also keep in mind to continue to eat a healthy diet and exercise regularly to get the full benefit, of course.

Photo by naama

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Crabcakes Thu, 24 Jun 2010 16:50:38 +0000 Rochelle

Seafood is great during the summer, and crab is a favorite. These crab cakes are a perfect appetizer for summer parties!

    Serves 6
    Time required 30 minutes
    Difficulty level 2
    Cost of ingredients 5 USD

  • 1 pound (450g) crabmeat, shredded
  • 1 cup (250ml) breadcrumbs
  • 1 egg
  • ¼ cup (60ml) mayonnaise
  • 1 teaspoon (5ml) Worcestershire sauce
  • 1 teaspoon (5ml) Dijon mustard
  • Salt and pepper to taste
  • 1 tablespoon (15ml) oil

In a large bowl, mix together bread crumbs, egg, mayo, mustard, Worcestershire sauce and salt and pepper.
Add in crab meat and combine. If too dry, add in more mayo.

Make patties using your hands, about 1 inch thick. Should make 6 cakes.

Place on a plate, cover and place in the refrigerator for about 30 minutes.

Fry the crab cakes in 1 tablespoon of oil for about 5 minutes on each side or until golden brown. Remove and place on a paper towel to remove excess oil.

Serve hot and enjoy!

Photo by taminator

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