My Brother-in-law and his wife recently went on a trip to the east coast where they went to the famous Serendipity to experience their signature Frozen Hot Chocolate. They brought the recipe home with them and made it for us while we were up in Park City. We recently made it ourselves. It is relatively simple and oh so soothing and refreshing. :) So here it is! Sorry for no picture as of yet...
And I am adding my own commentary to the process...
{ingredients}
6 pieces (1/2-ounce) chocolate , a variety of your favorites {or half a bag of chocolate chips}
2 teaspoons store-bought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk -divided
3 cups ice {pre-crushed}
Whipped cream {Technically optional... we didn't have any and didn't feel we needed it...}
Chocolate shavings {also optional}
{directions}
1.Chop the chocolate into small pieces. Place it in the top of a double boiler {or a metal bowl that fits your pan} over simmering water {careful to not let the water touch the bowl or the chocolate}. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature {the milk pretty much does that automatically...}.
2. In a blender, place the remaining cup of milk and ice. Pulse until the ice is broken into smaller chunks for a smooth finish, then add the room-temperature chocolate mixture. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings. {or into some mugs and sip away your troubles... :) }
Friday, July 22, 2011
Thursday, July 21, 2011
Shrimp with Cauliflower Puree
This one also came out of a Cooking Light magazine. It looked so good I had to try it... again, I've adapted it to my taste and my budget so the end product came out nothing like the original recipe... I'll say that it "inspired" me to creating this recipe... :) Its light, colorful, and wonderful.
Seared Scallops Shrimp with Cauliflower Puree
{ingredients}
2 c. chopped cauliflower florets
1 c. cubed, peeled Yukon gold potato {I didn't have Yukon, we went with Russet... worked fine.}
1 c. water
1/2 c. chicken broth
1 T. canola oil
1 1/2 lbssea scallops shrimp
3/4 tsp. salt- divided
1/2 tsp. black pepper
1 1/2 T unsalted butter
1/8 tsp. crushed red pepper
{directions}
1. Bring cauliflower, potato, water, and chicken broth to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered 10 minutes
2. Heat a large skillet over high heat. Add oil; swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/4 tsp. salt and black pepper. Add scallops to pan. Cook 3 minutes on each side or until desired degree of doneness. Remove scallops from pan. {scallops are pricey and as of right now our budget will only allow for them extremely discounted. one day I will try this recipe with scallops... but for now, shrimp works marvelously...}
3. Pour cauliflower mixture in a blender. Add 1/2 tsp. salt, butter and red pepper. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Serve puree with scallops.
Bonus recipe:
{this came with it and it adds so much to this dish, I wouldn't make this dish without this part... and I've made it twice)
Tarragon, Carrots, and Peas:
Place 1 cup sugar snap peas and 1/3 cup water in a saucepan. Bring to a boil; cover and cook for 2 minutes. Add 1 cup matchstick-cut carrot and 1 1/2 tsp. butter; cover and cook 2 minutes. Stir in1 tsp chopped tarragon, 1 1/2 tsp cider vinegar, and 1/8 tsp salt.
*disclaimer... I didn't have tarragon... and didn't use vinegar... but it added crunch and flavor to the dinner above.
{ingredients}
2 c. chopped cauliflower florets
1 c. cubed, peeled Yukon gold potato {I didn't have Yukon, we went with Russet... worked fine.}
1 c. water
1/2 c. chicken broth
1 T. canola oil
1 1/2 lbs
3/4 tsp. salt- divided
1/2 tsp. black pepper
1 1/2 T unsalted butter
1/8 tsp. crushed red pepper
{directions}
1. Bring cauliflower, potato, water, and chicken broth to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered 10 minutes
2. Heat a large skillet over high heat. Add oil; swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/4 tsp. salt and black pepper. Add scallops to pan. Cook 3 minutes on each side or until desired degree of doneness. Remove scallops from pan. {scallops are pricey and as of right now our budget will only allow for them extremely discounted. one day I will try this recipe with scallops... but for now, shrimp works marvelously...}
3. Pour cauliflower mixture in a blender. Add 1/2 tsp. salt, butter and red pepper. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Serve puree with scallops.
Bonus recipe:
{this came with it and it adds so much to this dish, I wouldn't make this dish without this part... and I've made it twice)
Tarragon, Carrots, and Peas:
Place 1 cup sugar snap peas and 1/3 cup water in a saucepan. Bring to a boil; cover and cook for 2 minutes. Add 1 cup matchstick-cut carrot and 1 1/2 tsp. butter; cover and cook 2 minutes. Stir in
*disclaimer... I didn't have tarragon... and didn't use vinegar... but it added crunch and flavor to the dinner above.
Olive Garden Salad knock-off
I have stumbled upon this recipe through my various searches through the blog-o-sphere... and don't quite remember where its from... But it is delicious. I feel like all you can eat salad and bread sticks should be just around the corner. I've adapted it just a bit but left it mostly alone.
Every year my in-laws get together in Park City for a week. The parents have decided to separate the meals out among the children for experience and cost. This year we had the task of feeding the family (of 12) on Sunday after spending the day on Temple Square. A challenge to say the least, but with enough planning and preparing (ahead of time) it all worked out with plenty to spare. We served Curried Chicken (Hawaiian Haystack style), and Olive Garden Salad.
Salad Dressing:
1/2 c. mayonnaise
1/3 c. white vinegar
1 tsp. vegetable oil
2 T. corn syrup
2 T. Parmesan cheese
2 T. Romano cheese
1/4 tsp garlic salt (or one clove garlic-minced)
1/2 tsp. Italian seasoning
1/2 tsp. parsley flakes
1 T. lemon juice
about 1/2 T. sugar(optional)
{directions}
Place all ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little extra sugar. It can be stored in an airtight container for 10 in the refrigerator.
Salad:
1 bunch Green leaf lettuce
4-5 slices red onion
4-6 black olives {I added more because I love olives}
2-4 pepperoncini (or banana pepper if you like sweeter peppers)
1/2 c. crutons
1 small tomato- quartered
freshly grated Romano cheese (Parmesan works well too.)
chill one salad bowl in freezer for at least 30 minutes. Place lettuce in bowl, add other ingredients. Toss with some dressing and enjoy!
Every year my in-laws get together in Park City for a week. The parents have decided to separate the meals out among the children for experience and cost. This year we had the task of feeding the family (of 12) on Sunday after spending the day on Temple Square. A challenge to say the least, but with enough planning and preparing (ahead of time) it all worked out with plenty to spare. We served Curried Chicken (Hawaiian Haystack style), and Olive Garden Salad.
Salad Dressing:
1/2 c. mayonnaise
1/3 c. white vinegar
1 tsp. vegetable oil
2 T. corn syrup
2 T. Parmesan cheese
2 T. Romano cheese
1/4 tsp garlic salt (or one clove garlic-minced)
1/2 tsp. Italian seasoning
1/2 tsp. parsley flakes
1 T. lemon juice
about 1/2 T. sugar
{directions}
Place all ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little extra sugar. It can be stored in an airtight container for 10 in the refrigerator.
Salad:
1 bunch Green leaf lettuce
4-5 slices red onion
4-6 black olives {I added more because I love olives}
2-4 pepperoncini (or banana pepper if you like sweeter peppers)
1/2 c. crutons
1 small tomato- quartered
freshly grated Romano cheese (Parmesan works well too.)
chill one salad bowl in freezer for at least 30 minutes. Place lettuce in bowl, add other ingredients. Toss with some dressing and enjoy!
Creamy Shrimp and Rice
If you haven't tried the new Philadelphia Cooking Creme, you should. Its pretty awesome! I got this recipe from the ideas on the package... And it is delish.
{ingredients}
2 tsp. Olive Oil
1/2 c. red peppers- chopped
1/2 c. onions- chopped
1 pkg. (6 oz.) sugar snap peas- halved
1 lb. frozen, cooked, cleaned, medium shrimp- thawed and drained {and you'll want to pat them dry with a paper towel)
1/4 tsp. black pepper
1/4 c. milk
1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
2 c. hot cooked rice
{directions}
1. Heat oil in large skillet on med-high heat. Add peppers and onions; cook and stir 4-5 minutes or until crisp-tender. Stir in peas, cook 3-4 minutes or until heated through, stirring frequently.
2. Add shrimp, black pepper, and milk; cook and stir 3 minutes or until heated through. Add cooking creme; cook and stir 2 minutes.
3. Serve over rice.
**Here's a card for you!
2 tsp. Olive Oil
1/2 c. red peppers- chopped
1/2 c. onions- chopped
1 pkg. (6 oz.) sugar snap peas- halved
1 lb. frozen, cooked, cleaned, medium shrimp- thawed and drained {and you'll want to pat them dry with a paper towel)
1/4 tsp. black pepper
1/4 c. milk
1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
2 c. hot cooked rice
{directions}
1. Heat oil in large skillet on med-high heat. Add peppers and onions; cook and stir 4-5 minutes or until crisp-tender. Stir in peas, cook 3-4 minutes or until heated through, stirring frequently.
2. Add shrimp, black pepper, and milk; cook and stir 3 minutes or until heated through. Add cooking creme; cook and stir 2 minutes.
3. Serve over rice.
**Here's a card for you!
Peach Porkchops
My Brother-in-law and his wife gave me a year subscription to Cooking Light magazine for Christmas. I have been enjoying the ideas and recipes I find in each issue and have used some of them as my new recipes toward my goal of trying at least 3 new recipes a month. This one was kinda made up... but it turned out rather well. My hubby even said it could go into the family recipes list... :)
Skillet Pork Chop Saute with Peaches
from Cooking Light; adapted by Jessica :)
{ingredients}
2 tsp Olive Oil
4 boneless pork loin chops- trimmed
1/2 tsp. salt
1/2 tsp. black pepper
2 T. thinly sliced shallots
2 tsp. thyme
2 peaches- each cut into 8 wedges
1/2 c. dry white wine
1/2 c. chicken broth
2 tsp. honey
2 tsp. butter
{directions}
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat.
2. Sprinkle chops evenly with salt and pepper.
3. Add chops to pan; cook for 3 minutes on each side or until done. {I learned, it really is only 3 minutes, even if they're still a little pink. if they aren't pink, they're too done. Who Knew?!)
4. Remove chops from pan and keep warm.
5. Add shallots, thyme, and peaches to pan; cook for 2 minutes.
6.Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes).
7. Stir in broth and honey; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Remove from heat; stir in butter. Spoon sauce over chops.
*These are great served with couscous.*
So, a little disclaimer... I am a novice cook and wine is a little tricky for me. The first time I made these I tried to substitute a tiny bit of water... they were ok, but a little... watery. The second time I tried them (yes I've made them twice now) I just omitted the whole step. They were better but there wasn't much sauce. If anyone has any tips for a good substitute for wine that doesn't require... alcohol... that would be great!
 |
| This isn't couscous... its little pasta... |
Skillet Pork Chop Saute with Peaches
from Cooking Light; adapted by Jessica :)
{ingredients}
2 tsp Olive Oil
4 boneless pork loin chops- trimmed
1/2 tsp. salt
1/2 tsp. black pepper
2 T. thinly sliced shallots
2 tsp. thyme
2 peaches- each cut into 8 wedges
1/2 c. chicken broth
2 tsp. honey
2 tsp. butter
{directions}
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat.
2. Sprinkle chops evenly with salt and pepper.
3. Add chops to pan; cook for 3 minutes on each side or until done. {I learned, it really is only 3 minutes, even if they're still a little pink. if they aren't pink, they're too done. Who Knew?!)
4. Remove chops from pan and keep warm.
5. Add shallots, thyme, and peaches to pan; cook for 2 minutes.
6.
7. Stir in broth and honey; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Remove from heat; stir in butter. Spoon sauce over chops.
*These are great served with couscous.*
So, a little disclaimer... I am a novice cook and wine is a little tricky for me. The first time I made these I tried to substitute a tiny bit of water... they were ok, but a little... watery. The second time I tried them (yes I've made them twice now) I just omitted the whole step. They were better but there wasn't much sauce. If anyone has any tips for a good substitute for wine that doesn't require... alcohol... that would be great!
Chicken Cashew lettuce wraps
It has recently been brought to my attention that it has been a while since I have posted any recipes... or anything for that matter... I have been cooking... just busy enough to keep from posting. prepare yourself for a BUNCH of recipes. I am still going strong on my resolution to try 3 new recipes each month. So I've been having fun. Here goes!!!
These are possibly my new favorite recipe. They are soooo good! :) I came across this recipe through GTU. They had a link that took me to tastykitchen.com... but somehow its closed to the public now... anyway I couldn't find it again. So here it is. :)
{ingredients}
1 Tbs Rice Vinegar
1 Tbs Brown Sugar
1/4 tsp ground Red Pepper
1/4 tsp ground Ginger
1 tsp Sesame Oil
2- 1/3 Tbs Soy Sauce (divided)
3 Tbs Canola Oil (or oil of choice)
2 pieces of Chicken Breast- diced
1 c. diced Onion
2 cloves Garlic-minced
1/4 c. Cashews- chopped
8 leaves of Green-leaf or Iceberg Lettuce- washed and dried
{directions}
For stir fry sauce: Mix together rice vinegar, brown sugar, red pepper, ginger, sesame oil, and 2 T. of sou sauce, making sure to dissolve the brown sugar. Set aside.
Heat canola oil in pan over medium heat to med-high heat. Add chicken and brown (about 4-5 min). Remove chicken from oil. Add onions and garlic to pan and remaining soy sauce (1 tsp) to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, and cashews. Saute mixture for a few minutes and remove from heat.
Spoon chicken mixture into individual lettuce leaves. Add your favorite hot sauce, more cashews or basil. Enjoy!
**Here's a card for you!
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