Coconut Macaroons 2.0

I had to redeem myself with some decent Coconut Macaroons.  The first attempt at coconut macaroons were pretty bad, and they didn't end up looking like macaroons at all.  These were not only decent, but amazingly delicious!  Yum!  I used an Alton Brown recipe (see recipe here) this time.  The only thing I didn't do from his recipe was toast the coconut.  

Ingredients: 

4 large egg whites

Pinch salt

1/2 cup sugar

1 (8-ounce) package sweetened shredded coconut, lightly toasted

Preheat oven to 350.  Whip the egg whites and salt with an electric mixer until they start to stiffen.  Add the sugar slowly and whip until the egg whites are very (very, very) stiff.  Carefully fold in the coconut.  Drop by rounded tablespoon fulls onto a cookie sheet and bake for 15-20 minutes, or until they start to brown.

Zucchini, Mushroom and Chicken Penne

For tonight's dinner I used half of the shredded chicken from yesterday.  The inspiration for this pasta dish came from a Betty Crocker recipe for a Mediterranean-Style Chicken and Pasta. I didn't have a couple of the ingredients it called for, and I added a couple of my own.  It turned out really great!


Ingredients:
1 lb Penne Pasta
2 Tbsp Olive Oil
1 large Red Onion
2 Zucchini, cut in half lengthwise then cut crosswise into 1/4 inch slices
8 oz Mushrooms, quartered
2 Cloves Garlic, grated or finely chopped
2 Cups Shredded Cooked Chicken
1 (14.5 oz) Can Diced Tomatoes
1 (8oz) Can Tomato Sauce
1 Tbsp Fresh Oregano, chopped
1 Tbsp Fresh Basil, chopped
Salt & Pepper
Goat's Milk Cheese




Boil water in a large pot, salt water and cook pasta until al dente.  Meanwhile, heat the olive oil in a large pan over med-high heat.  Add the onion to the pan and cook for about 3 minutes, or until it starts to get tender.  Add the zucchini, mushrooms and garlic.  Cook for another 3 minutes, or until the veggies are just starting to soften. 

Add the chicken, diced tomatoes, tomato sauce, oregano, and basil to the pan with the veggies.  Season with salt & pepper.  Bring to a bubble, reduce heat and simmer for 10 minutes.  

Toss together with the pasta and serve with goat's milk cheese on top.

Whole Chicken in the Crock Pot

Whole chickens are a great deal, especially when they go on sale.  I will typically cook the chicken, shred the meat, make two different dinners with it and make some chicken broth...all for just a couple dollars.  

Ingredients:

1 Whole Chicken

1 Cup Water, plus additional water

Remove the chicken from the bag and take out all the giblets inside the bird.  Place in crock pot breast side down and add 1 cup of water.  Cook on high for about 3 hours or until the chicken is cooked thoroughly.  This can also be done in a pressure cooker for about 25 minutes at high pressure.  Remove the chicken from the crock pot and let rest for at least 30 minutes.  Separate out the meat into a bowl.  Shred the chicken.

For making chicken broth:

Place all the bones and skin back into the crock pot and cover with water.  Cook on high for 5-6 hours.  In a pressure cooker, 30 minutes at high pressure.  Strain out the broth and refrigerate in a large bowl.  A layer of fat will collect at the top.  Remove the fat layer with a spoon and the broth is ready to be used or frozen for later use.

French Toast

Since I made the “Ultimate French Toast”, I thought I would make some regular French toast as well. This recipe comes from the amazing Alton Brown. It’s the most technical French Toast recipe I have ever made.  Be prepared if you want to make this one because it requires a head start the night before.  This will change the way you make french toast for good!

Ingredient:

1 cup half-and-half

3 large eggs

2 tablespoons honey, warmed in microwave for 20 seconds

1/4 teaspoon salt

8 (1/2-inch) slices country loaf, brioche or challah bread (or French bread)

4 tablespoons butter

Maple Syrup

The Night Before:

Slice up the bread and leave out all night on a cooling rack. Do this step at least 8 hours before you are planning on making breakfast. Whisk together the half-and-half, eggs, honey and salt in a bowl. Refrigerate this mixture overnight.

The Morning Of:

Preheat oven to 375 and heat a skillet or griddle pan to med-high heat (about 375 as well). Pour the egg mixture in a pie plate and soak the bread slices for 30 seconds on each side. Let the soaked slices rest for 2 minutes on the cooling rack.

Butter the skillet/griddle pan and then toast the bread slices. These will take about 2 minutes on each side.

Move the toasted bread back to the cooling rack. Place the rack in the oven and bake for 5 minutes. Serve warm with maple syrup.

Banana (and Zucchini) Bread

I make banana bread all the time!  We get a lot of bananas in our Bountiful Basket each week and don't end up eating them all.  This is a great way to use up bananas.

Ingredients:
2 Cups All Purpose Flour
1 tsp Baking Soda
1/4 tsp Salt
1/2 Cup Butter or Margerine
3/4 Cup Brown Sugar
2 Eggs, Lightly Beaten
2 1/3 Cup Mashed Overripe Bananas (5-6 bananas)
1/2 Cup Walnuts

Preheat oven to 350 and grease a loaf pan with non stick spray.

Combine the flour, baking soda and salt together in a large bowl and set aside.  In another bowl, cream together the butter and brown sugar with an electric mixer.  I never mash the bananas completely or even measure the last 1/3 cup.  Mashing bananas is kinds of unappetizing, so I do this part quickly and fill up the measuring cup.  The mixer will mash them enough.

Add the bananas and eggs to the butter mixture and mix until combined.  Pour this over the flour mixture and stir until thoroughly combined.  Stir in the walnuts.  Pour into the loaf pan and bake for 1 hour.  It usually takes about 5-10 minutes longer, but I always check after 1 hour.  It will be done when a toothpick inserted into the middle of the loaf comes out clean.  Make sure you move your oven racks so there is plenty of room for the bread to rise.

For Zucchini Bread: Substitute the bananas for 2 cups shredded zucchini (1 large zucchini).  The directions are the same for either bread.

Angel Hair Pasta with Avocado and Tomatoes

Tonight's dinner was inspired by the ever increasing pile of tomatoes on my kitchen counter. I have been trying to figure out what to do with them for a few days now. I found this recipe on the Betty Crocker app on the iPod today. It was a great use for tomatoes, was very quick to make and was very tasty!


Ingredients:
8 ounces uncooked angel hair pasta
2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped or grated.
3/4 cup chopped fresh basil leaves (or 1 Tbsp Dried Basil)
1 large avocado, peeled and cut into small cubes
4 medium tomatoes, cut into small cubes
1/2 teaspoon salt
1/4 teaspoon pepper

Bring a large pot of water to a boil and cook the pasta.  While the pasta is cooking, heat the oil in a large saucepan over medium heat.  Cook the garlic for about a minute and remove from heat.

Add the basil, tomatoes, avocado and pasta to the garlic saucepan.  Toss to combine.  Season with salt and pepper.

Super easy!  Super Quick!  Super Delish!

Chicken and Tomato Pizza with Goat Cheese

After last night's disaster, I needed to redeem myself with something that couldn't possibly go wrong...Pizza!  YUM!  I just so happened to have some of Robbie's homemade pizza dough in the freezer.  I will have to see if he will let me post the recipe for this pizza dough.  It's his own recipe that he has perfected over the past few years.  Very, very delicious! 

Ingredients:

1 Homemade or Store Bought Pizza Dough

Olive Oil 

Mozzarella Cheese

2 Tomatoes

1 Cup Cooked, Shredded Chicken

Goat's Milk Cheese

Preheat your oven to as hot as it will go.  Ours goes to 500 I believe.  Shape the dough into a circle and place on either a pizza pan or pizza peel (if you are using a pizza stone for baking).  Drizzle with olive oil and top with the mozzarella cheese, tomatoes, chicken, and goat cheese.

Bake the pizza for about 8 minutes, or until the cheese is bubbly and the crust is starting to brown.