Bread Pudding & Roasted Potatoes

Hi folks, here are a few recipes from the RS Christmas party last week.



Bread Pudding

1 lb brioche, challah, or other buttery, eggy bread (Panettone is in stores now and makes awesome bread pudding. Good-quality cinnamon bread is also nice)
1 cup semi-sweet chopped chocolate or chocolate chips
4 large eggs
2/3 cup plus 2 tablespoons sugar
2 cups heavy cream
1/2 cup whole milk
zest of one orange
1/4 tsp almond extract
2 teaspoons vanilla extract
1 tsp cinnamon

Preheat oven to 350 F. Cut the bread into small (less than 1") cubes. Bake for about 15 minutes, until they start to toast and get a little color. They should start to get crisp but not terribly hard--you're not making croutons. Let bread cool.

In a mixing bowl, beat together the eggs, cream, milk, and 2/3 cup sugar. Once well-mixed, add the vanilla, orange zest, almond extract, and cinnamon.

Place the bread cubes in a large bowl and pour the custard over the cubes to soak. Soaking time will depend on the bread you started with and how toasted/dry the cubes are, but plan on it taking at least 30 minute and maybe up to an hour. Toss the bread periodically so it soaks evenly. The bread should absorb most--but not all--of the liquid, and not be hard or dry, but should still hold its shape and not be disintegrating.

Add the chocolate chips to the bowl and toss to distribute. Pour the bread and any remaining custard that hasn't been absorbed into a 13x9 pan. Sprinkle with remaining 2 tbsp sugar. Bake at 350 for about 1 hour, until golden brown and center is set.

Allow to cool until warm, then cut into pieces and serve. Enjoy!

And if you've ever wanted to know what 75 servings of bread pudding looks like while it's soaking, wonder no more:



Roasted Potatoes

3 lbs small red or white-skinned potatoes (no Russets, please, those don't roast nicely)
1/3 cup olive oil
2-3 tsp salt
1 tsp ground pepper
1/4 cups minced rosemary leaves, preferably fresh (but dried can be substituted)

Preheat the oven to 400 degrees F.

Cut the potatoes in quarters (or smaller, if the potatoes are large) and place in a bowl with the olive oil, salt, pepper, and rosemary; toss until the potatoes are well coated.

Dump the potatoes on baking sheets (I always cover mine with foil so they don't get gross) and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. If you have lots of sheets in the oven at once it might take longer to get them brown and crispy.

Remove the potatoes from the oven, season to taste, and serve.

Chicken Pasta Salad

I made this for the going away potluck for the Gunns and Andersons this week. This is another one from Recipe Shoebox.

Ingredients
1 lb. cooked, shredded chicken (I usually use can of Costco chicken)
1 lb. cooked rotini noodles (or bow tie)
2 heads broccoli, finely chopped
1 red pepper, chopped
1 green pepper, chopped
1/3 onion, chopped
1 can sliced olives
1 cup shredded cheese (optional)
1/3 - 1/2 cup ranch dressing (don't skip this--it's what holds it all together)

Dressing:
2 envelopes dry Italian dressing mix
6 Tbs. apple cider vinegar
4-1/2 Tbs. water
3/4 cup oil (you can reduce this some)

Combine cooled chicken, chopped vegetables, and olives. Whisk together dressing ingredients and pour over vegetables and chicken. Mix together. Add ranch dressing and cheese. Refrigerate 1 hour before serving. Serves 8 - 10.

Whole Wheat Applesauce Oatmeal Muffins

In my family we call these the "Butterfly" muffins because my Mom would always make them when we were going to an early morning piano competition and we had butterflies in our stomach from being nervous!
They are very delicious, and healthy. Jane just finished her 2nd one this morning!












1/4 cup Margarine
3/4 cup Brown Sugar
Cream together then add:
1 Egg
3/4 cup Applesauce
1 cup Rolled Oats
Mix
Add:
1 cup Whole Wheat Flour
1 tsp. Baking Soda
1/4 tsp. Salt
1/2 tsp. Cinnamon
1/2 cup nuts(optional)
Raisins (optional)
Mix all together and spoon into a greased muffin tin or lined with muffin papers.
Bake at 400 degrees for 20-25 minutes or until browned.

Garlic Chicken Pasta with Spinach

This is quick and delicious!


From the Recipe Shoebox.

The ingredients:
6 Tbs. olive oil
6 cloves garlic, minced
1/4 tsp. red pepper flakes
3 boneless, skinless chicken breasts, cubed
Salt and pepper, to taste
1 box (1-lb) penne pasta
5-oz. fresh spinach, chopped
1 Tbs. dried basil (or 1/2 cup fresh)
6 Tbs. lemon juice
1 cup Parmesan cheese

Directions:
Heat olive oil, garlic, and red pepper flakes in a small glass bowl in the microwave for about 1 minute to blend flavors. Pour about 1 tablespoon of the flavored oil in a skillet. Salt and pepper chicken and cook in the oil over medium high heat until chicken is browned and juices run clear. Add the chopped and spinach and saute with the cooked chicken for 1 minute (or until just barely wilted) and remove from heat. Meanwhile, cook pasta as directed on package; drain well. Add cooked chicken/spinach to pasta, along with basil, lemon juice, and Parmesan cheese. Then stir in the remainder of the flavored olive oil. Toss lightly until all ingredients are well-combined. Serve immediately. Makes about 6 servings. Enjoy!

Monday Menu Planning

Monday: Upsidedown meatloaf (even if you hate meatloaf, you'll love this one!) Roasted Red Potatoes, Broccoli

Tuesday: Ebelskivers, (These are a Danish dish, basically little round pancakes. You can put filling in them or just eat them topped with powdered sugar.) Eggs, Bacon, yogurt & strawberries

Wednesday: HAPPY BIRTHDAY JOSH!! His favorite: Shrimp Fettuccine Alfredo, Grilled Salmon, Grilled veggies, and Oatmeal Cake for dessert.

Thursday: Leftovers

Friday: Taquitos, refried beans, rice

Saturday: Pizza

Sunday: Easter dinner: Ham, Grandma G.G.'s potatoes, salad, rolls

Last Year's Recipe Goals

This is a post from my blog a few months ago. I just wanted to share some of the recipes I learned.

Last year, a friend had a goal to learn 50 new recipes. They had to be new and her family had to like them enough to want to repeat them. I was inspired by her and decided to make a goal of 30 new recipes. I started in May and have slowly been working my way there. I've had a couple requests to list them, so here they are:

1. Chicken Enchilada Skillet
2. Herbed Chicken Breast
3. Chicken Primavera
4. Fresh Herb Penne with Chicken and Tomatoes
5. Baked Beef Ziti
6. Garden Pasta Salad
7. Penne With Mushrooms
8. Creamy Penne Pasta aka Penne Alfredo
9. Grilled Chicken With Rosemary and Lemon
10. Tomato Bisque
11. Potato and Sausage Bake
12. Ham and Great Northern Bean Soup for the Crock Pot
13. Roasted Garlic Potatoes
14. Parmesan Crusted Roasted Potatoes
15. Old Fashioned Onion Rings
16. Velvety Beef Stroganoff
17. Easy Deviled Eggs
18. Olive Garden Fettuccine Alfredo
19. Better Than Olive Garden Alfredo Sauce
20. Festive Fusilli
21. Maria's Italian Meatballs
22. Pesto Cheese Blossoms
23. Simply Sensational Truffles
24. Chocolate Covered Cherry Bon-Bons
25. Next Best Thing to .... cake
26. Chocolate Covered Caramel Apples
27. Heavenly Fruit Dip


The recipes without links are ones that I got from friends or random cookbooks as I was browsing bookstores. I didn't make it to 30, and the last few recipes are desserts and treats I made for the holidays this last year, but oh, well! They're all pretty good :)

Weekly Menu

Monday: Baked Salmon, Brown rice pilaf, broccoli (I guess it's b-day dinner. =)

Tuesday: Crockpot BBQ pork ribs, baked potato's and green beans

Wednesday: White bean & chicken chili, homemade bread

Thursday: Lemon Shrimp and Cous Cous (thanks Karla!!)

Friday: Tacos, homemade refried beans, spanish rice

Saturday: Potluck!!

Sunday: Daddy cooks =)

Cafe Rio copycat recipes

Pork Barbacoa
Place 1 boneless pork rast in a crockpot. (I've used chicken before)
Mix together and pour over the roast:
1 McCormick Grill Mate southwest marinade packet
1 can Dr. Pepper
1/2 cup vinegar
2 T oil
1/4-1 1/2 cups brown sugar -depends on your sweet tooth. (I do 1 1/2!)

Cook on low for 5-7 hours till done in the middle. Shred the prok with a fork, then put back in the marinade and keep crockpot on low unitl serving.

Tomatillo Dressing
In a blender combine:
2 cups mayo
1 clove garlic
1/2 bunch cilantro, leaves only
2 T water
1-2 T vinegar
1 jalapeno, no seeds
1 tomatillo, quartered
1/2 tsp pepper
1/2 tsp salt

Cafe Rio Chicken
1 small bottle Kraft Zesty Italian dressing
1 T chili powder
1 T cumin
3 cloves garlic-minced
5 lbs chicken breast
Cook all together in a crock pot for 4 hrs, shred meat and cook an additional hour.
(I've never made this but I had the recipe so I thought I'd share!)

Shrimp and couscous

I made THIS last night and it was awesome! Totally healthier than shrimp scampi and just as delicious. I also made my own couscous that I've grown to love:
1 cup whole wheat couscous cooked ( I make mine with chicken stock)
Mix and pour over at the end:
1/4 cup olive oil
2-4 T lemon juice- I like a TON of this

chop and add to the couscous as much of these as you like:
Kalamata olives
oil packed sun dried tomatoes
carrots
feta cheese
salt to taste
fresh parsley* makes the dish so much yummier.

Cafe Rio chicken/pork salad

I posted on PAWAMOKI as well, does anyone have this recipe?

Couscous Arugula Salad!

Here's the recipe that some of you girls have been requesting (thanks Laura and Niki!). Enjoy!!

COUSCOUS ARUGULA SALAD

Serves 6

Dressing:

1 cup (packed) fresh basil leaves

1 cup mayonnaise

1 shallot, quartered

1 cup buttermilk

1 Tbsp fresh lemon juice

Salt & pepper to taste

Blend basil leaves, mayonnaise, and shallot in a food processor until smooth. Gradually blend in the buttermilk and lemon juice. Season the dressing to taste with salt and pepper. (This can be made 1 day ahead, and then covered and refrigerated.)

Salad:

1/3 cup grated Asiago cheese

1/3 cup dried currants

1/3 cup shelled pumpkin seeds

1 (10-oz) package plain couscous, cooked according to package directions (about 5 cups)

3 cups baby arugula

2 cups grape or cherry tomatoes, halved

2 grilled chicken breast halves, sliced

2 cups fresh corn kernels (from about 2 ears)

Toss all ingredients together with dressing.

I decided to make this for Tawni's farewell party, so here's what I did to make it a little cheaper:

(1) Firstly, I had a lot of these ingredients on hand - mayo, lemon juice, tomatoes, etc. You probably will, too.

(2) Instead of buying buttermilk, I did the ol' lemon juice + milk substitution. Pour 1 Tbsp lemon juice into a cup measurer, and then fill the rest of the way with milk.

(3) I used dried cranberries in place of currants (because I already had them).

(4) I used pine nuts in place of pumpkin seeds. (Where do you even buy pumpkin seeds?)

(5) I went for the arugula lettuce, but you could probably easily substitute fresh spinach if it's cheaper.

(6) I skipped the chicken. (However, I must say that I've had this salad with the chicken added, and it was better.)

(7) I used canned corn (which I had) instead of buying fresh corn. (Fresh corn is probably cheaper in season, but this saved me all the time and effort of preparing it.)

Weekly Menu

This week is a little different since Josh is on spring break!

Monday: leftovers (we're going to the beach and I don't want to cook when we get home!)

Tuesday: Baked Ziti, green beans, spinach salad, applesauce

Wednesday: Corned beef and cabbage (Happy St. Patty's day!)

Thursday: Chimi's, Spanish rice, salad, corn

Friday: Stir fry and rice

Saturday: Pizza (Have you noticed a trend? Saturday is pizza night, we get a movie and have a "picnic" in the living room. The girls LOVE this!)

Happy cooking!

New Blog for recipe and menu sharing

I am sending out a mass email to all authors on Pawamoki to be authors on Pasadena Recipes. Please share your recipes, links, and menu planning ideas.

I hope someone will pick out a cute template for our new blog!