Football Grub
Football food is so Awesome!! You know why? Because on Sunday you hang out and just munch!! No worries about calories, mess or being proper. Football Sundays are for watching your team and enjoying food. So this Sunday we mix flavors of Asian and Mexican. Hey, I just said anything goes, so don’t think Asian-Mexican??? what?? We’ve got chicken tenders in a plum sauce mixture . I usually make these into wings, but I had a huge bag of chicken tenders so why drive to the store again? Oh ya and I’m not Rachel Ray obsessed it’s just a coincidence that two Sundays have featured a recipe from her.
Well I hope your Sunday was wonderful!! Enjoy!!
Asian Glazed Wings
by Rachel Ray
2 tbsp veggie or olive oil
12 whole chicken wings, drummers and tips
salt and pepper
3/4 cup plum sauce
1/2 cup o.j.
2 inches ginger root, peeled
3 tbsp tamari, dark soy sauce
1/2 to 1 tsp red chili flakes, your call
1/4 cup chooped fresh cilantro leaves
1/4 cup chopped fresh basil leaves
preheat oven to 400 degrees
Preheat a large oven safe skillet over high heat with the oil. Liberaaly sesaon the chicken wings with salt and pepper. Once the skillet is screaming hot add wings add wings in 1 even layer. Brown the wings for 3 minutes per side. While wings are browning, assemble the plum glaze: in a small pot over high heat combine the plum sauce, o.j., ginger root, tamari, and hot pepper flakes. Bring to a simmer and lower heat, reserving it until wings are done browning. Remove ginger from glaze. Pour the simmering plum glaze mixture over the browned wings. Place the skillet in the oven and roast for 20 minutes, flipping the wings once half way through the cooking time. Remove the wings from the oven, if the glaze is not syrupy and thick place the skillet of wings on the cooktop and turn the heat to high, allow the glaze to reduce for about 1 minute. Toss the wings around in the glaze and finish with fresh cilantro and basil.
Jamaica Cooler
Have you ever had agua de jamaica? No, you say well let’s change that. Jamaica is a hibiscus flower that is simmered in water to produce this beautiful cranberry colored water that mixed with sugar is just refreshing. Jamaica pronounced “ha-ma-ike-ah” is sold everywhere in mexico, but can be easily found here at most stores. I have happily consumed large amounts of jamica in my life, while visiting my grandparents in Matarmoros, Mexico. My mom always came home with a huge bag at the market while we were visiting and made it for us as a summer drink. They say it is good for reducing high blood pressure for people with type two diabetes and is a natural diuretic. I don’t know if this is true and really don’t care because I consume jamaica “cause I love it!” Here is a recipe for jamaica cooler from Rick Bayless. Sit back pour yourself a tall glass and enjoy!
Jamaica Cooler
Agua de Jamaica
from Season 6 of Mexico- One Plate at a Time
2 cups (2ounces) dried Jamaica “flowers”
1 1/4 cups sugar
In a medium 3quart stainelss or enameled saucepan, bring 1 1/2 quarts of water to boil. Ads the “flowers” and sugar. Stir for a minute or so, while the liquid returns to a boil and the sugar dissolves. Cover and let steep for at least an hour, but no more than two. Pour the mixture through a colander or strainer into a large bowl, pressing on the “flowers” to extract as much liquid as possible. Stir in three cups water. This recipe makes a tart version, feel free to add more sugar to taste. Store covered in the fridge in a noncorresive container.
Football Grub!!
Well this Sunday, hubby wanted one of his favs, bolognese pizza. Okay these pizzas are thick, so bring your appetite. Do you see anything missing? Yeah well that’s what happens when you are at church and hubby is in charge of recipe. The game was getting good and no basil, and where is the mozzarella?
Oh well if someone offers to cook, you would be crazy to complain. On the side we always serve something light, this Sunday cucumber salad. Also bad pic, sorry. Enjoy!
Bolognese Pizza
Rachel Ray
1 long loaf, 20 to 24 inches, Italian semolina bread, day old fine
1 tbsp extra virgin olive oil
2 slices pancetta or bacon, chopped
2 pounds ground beef
2 cloves garlic, chooped
2 medium yellow onions, peeled and finely chopped
1 small carrot, peeled and chopped
coarse black pepper and coarse salt
1 tbsp worcestershire sauce
1 tsp allspice
1/2 cup red wine
1/2 cup beef stock
1 (14oz) can crushed tomatoes
handful flat-leaf parsley, finely chopped
1 pound fresh smoked mozzarella
4 handfuls grated parmigiano or romano
1 cup bresh basil, 20 leaves shredded ot torn
Heat oven to 450
Split bread lengthwise then cut in half again and hollow out.
Lightly crisp bread in oven 5 to 8 minutes.
Remove bread and switch broiler on.
Heat a nonstick skillet over medium- high heat. Add oil and heat. Add pancetta render a minute or so, add meat and break it up into an even layer. Let meat caramelize 1 to 2 minutes without stirring. Break it into small bits and brown well. Add garlic, onions and carrots and season with lots of coarse black pepper, some salt Worcestershire and allspice. cook 10 minutes, stirring frequently. Add wine and scrape up pan bits. Add stock and loosen up the mixture a little. Add tomatoes and parsley and heat through, 1 to 2 minutes. fill breads and top with a thin layer of mozzarella and sprinkle of parm or romano. Broil the pizzas to melt cheese. Top each pizza liberally with basil and serve.
***My notes***
Feel free to use different meat, I have used ground turkey or chicken
Sometimes the mix comes out a little to wet, so feel free to strain, no one like a soggy pizza
Cool- As- A- Cucumber- Salad
from Quick Cooking
4-6 servings
Ingredients
1/2 cup mayo
1/4 cup half and half
1/4 cup sugar
1/2 tsp celery seed
1/2 tsp dill weed
3 medium cucumbers sliced
In a large bowl, combine the first five ingredients.
Add cucumbers, toss to coat.
Refrigerate until ready to serve.
Elmo to the Rescue!!
Well my little girl’s birthday was quickly approaching and I planned on ordering her birthday cake from the same place we have gone for the past nine years….. Well they didn’t see my vision for her cake and I was left without a birthday cake. What would I do?? I had not planned on making her cake, but my little girl being the tart she is says “Can you make me the chocolate cake from pips’s (her little sis) Sesame Street Cookbook?” Hey why didn’t I think abou that? Well we have made this cake about four times and wow is it ever easy, her only other request was to add a splash of hot pink- too easy. This cake is very simple requring only one bowl and uses yogurt which gives it a slight tang. The recipe calls for two eight inch cake pans, but for the life of me I can’t find mine, so I used two 9 inch instead. Well to break up the layers a bit we covered oreos with chocolate and added hot pink sprinkles and chocolate sprinkles. Enjoy!
Elmo’s hooray it’s my Birthday! Chocolate Cake
from Sesame Street C is for Cooking recipes from the Street
cake
2 eggs
1 1/4 cups sugar
1 cup (8ounces) low- fat plain yogurt
1/2 cup applesauce
1/3 cup vegetable oil
1 tsp vanilla
1 1/2 cup all- pupose flour
1/2 cup unsweetened cocoa powder
1 1/4 teasponns baking soda
frosting
1/2 cup (1stick) butter
2 ounces (1/3 cup) milk chocolate chips or milk chocolate candy bar, chopped
1/3 cup unsweetened cocoa powder
2 tsp vanilla
2 cups confectioner’s sugar
2 tbsp low- fat plain yogurt
Preheat oven to 350
lightly grease and flour two 8inch cake pans
Crack the eggs in a small bowl.
Then in a large bowl, stir together the sugar, yogurt, applesauce, oil, eggs, and vanilla until smooth. Sift in the flour, cocoa powder, and baking soda. Stir until smooth and well blended.
Divide the batter evenly between the two prepared pans.
Bake the cakes until toohpick inserted into centers comes out clean, about 25 minutes. Cool cakes in pans on racks for about 10 minutes. Turn cakes out onto racks to cool completely.
Prepare frosting- Combine the butter and chocolate bar in a small saucepan. Melt over low heat, stirring until smooth and blended. Pour into large bowl. Stir in the cocoa powder and vanilla. Stir in 1 cup of confectioner’s sugar and the yogurt. Stir in the remaining sugar until the frosting is smooth and spreadable.
To frost the cake, place one layer on a cake plate. cover with a layer of icing. Place the remaining layer on top of the first. Spread the remaining frosting with a spatula over the top and sides.
*** I topped mine with chocolate covered oreos and sprinkles. I also used the remaining frosting as glue to attach cookies to side of cake. Thanks goes out to xoxo727 from Contessa’s Kitchen for the oreo tip!!
Chocoflan– Impossible Cake
Impossible Cake (AKA chocoflan)Pastel Imposible (AKA Chocoflan)
Rick Bayless
Serves 12 generously
Recipe from Season 6 of Mexico–One Plate at a Time
Ingredients
For the mold:
A little softened butter and some flour
1 cup store-bought or homemade cajeta (goat milk caramel)
For the cake:
3 ½ ounces (7 tablespoons) butter, slightly softened
¾ cup sugar
1 egg
1 tablespoon espresso powder dissolved in 1 tablespoon hot water
Or 2 tablespoons espresso
½ cup all-purpose flour
¾ cup cake flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ cup cocoa powder (I like the more commonly available—not Dutch process—cocoa best here)
¾ cup buttermilk
For the flan:
1 12-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
4 eggs
1 teaspoon pure vanilla extract, preferably Mexican vanilla
Directions
Prepare the mold. Turn on the oven to 375 degrees and position the rack in the middle. Generously butter the bottom and sides of a 10-inch round cake pan (you need one that’s 3 inches deep), sprinkle with flour, tip the pan, tapping on the side of the counter several times, to evenly distribute the flour over the bottom and sides, then shake out the excess. Microwave the cajeta for 30 seconds to soften it, then pour over the bottom of the pan, tilting the pan to coat the bottom evenly. Set a kettle of water over medium-low heat. Set out a deep pan that’s larger than your cake pan (a roasting pan works well) that can serve as a water bath during baking.
Make the cake batter. With an electric mixer (use the flat beater, if yours has a choice), beat the butter and sugar at medium-high speed until light in color and texture. Scrape the bowl. Beat in the egg and espresso. Sift together the all-purpose and cake flour, baking powder, baking soda and cocoa. With the mixer on medium-low, beat in about ½ of the flour mixture, followed by ½ of the buttermilk. Repeat. Scrape the bowl, then raise the speed to medium-high and beat for 1 minute.
Make the flan mixture. In a blender, combine the two milks, the eggs and the vanilla. Blend until smooth.
Layer and bake. Scrape the cake batter into the prepared cake pan and spread level. Slowly, pour the flan mixture over the cake batter. (I find it easiest to pour the mixture into a small ladle, letting it run over onto the batter.) Pull out the oven rack, set the cake into the large pan, then set both pans on the rack. Pour hot water around the cake to a depth of 1 inch. Carefully slide the pans into the oven, and bake about 45 to 50 minutes, until a toothpick inserted into the cake comes out dry. Remove from the water bath and cool to room temperature, about 1 hour.
Serving. Carefully run a thin-bladed knife around the edge of the cake/flan to free the edges. Invert a rimmed serving platter over the cake pan, grasp the two tightly together, then flip the two over. Gently jiggle the pan back and forth several times to insure that the cake/flan has dropped, then remove the pan. Scrape any remaining cajeta from the mold onto the cake.
My notes- *I had to heat my cajeta a little more to make spreadable.
*When I was spreading cajeta(I tried tilting pan didn’t work for me) with a off set spatula, it kinda starts to pick up the butter and flour- so I just gently patted it down to spread. *Mine took a little longer to cook. * Also give it the full hour to cool in pan.
Football Grub!!!
Magazines, Magazines, Magazines
1 sheet refrigerated pie pastry
1 cup (6 ounces) semisweet chocolate chips
1 cup coarsely chopped walnuts
3 eggs, lightly beaten
3/4 cup dark corn syrup
1/2 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
Whipped cream, optional
Feeling Down?
Flu-Fighter Cookies
from the Food Network Magazine
October issue
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Pinch of ground cloves
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup packed dark brown sugar
2 large eggs
1/4 cup molasses
1/4 cup low-fat plain Greek yogurt
1 tablespoon freshly grated ginger
2 teaspoons finely grated lemon zest (about 1 lemon)
1/2 cup old-fashioned oats
1 1/4 cups golden raisins
1 1/4 cups dried cranberries
1 1/4 cups roughly chopped walnuts, toasted
Line 2 large baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl.
Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next. Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not over mix). Fold in the oats and half of the raisins, cranberries and walnuts. Mix the remaining dried fruit and nuts in a small bowl and set aside.
Drop heaping tablespoonfuls of batter onto the prepared baking sheets. Top each with some of the reserved dried-fruit-and-nut mixture and chill for 30 minutes. Meanwhile, preheat the oven to 375 degrees.
Baked chicken with White Beans and Tomatoes
