This was floating around facebook. Sounds delishous.
1 c butter
1/2 c cocoa
2 c flour
2 c sugar
4 eggs
4 tsp vanilla,
1 c chopped nuts
Pour in 9x13 pan, bake 20-25 mins on 350. Check at 20 mins.
Icing
1/4 c softened butter
1/4 c can milk (regular milk is fine)
1/4 c cocoa
3 c powdered sugar
dash salt
Mix all together & frost as desired.
Tuesday, July 16, 2013
Sunday, July 14, 2013
Zupas Chicken Pesto Panini
So Zupas got rid of my favorite Panini. Just to be a stinker, I ask for it every time I go in. (The Milano.) This is why I stopped going to Cafe Paison. I do not like falling in love with something and having the stinking restaurant change their menu. Bah!
So I have been looking for a new favorite sandwich there. And I tried the Pesto Chicken Panini. It was yummy. I found a copycat recipe. I am also going on a retreat this week where we are making Panini's. I have felt some resistance about making some of the recipes I would like to make, so I am going to just bring my own ingredients and make my own. I am very excited. :)
Recipe from: bakingwithblondie.blogspot.com
4 ciabatta rolls, sliced in half
1 large tomato, stem removed, sliced
about a cup of alfalfa sprouts
4 slices muenster cheese
1 chicken breast, cooked, cubed
1 roasted red pepper (I used the ones from the jar = easiest), sliced into small cubes
1/2 C slivered almonds, toasted
1 batch of my homemade basil pesto (basil, garlic, pine nuts, EVOO, parmesan, lemon juice)
1 cup real mayonnaise (I love miracle whip, but don't use it with this recipe. I beg you)
In a bowl, mix together chicken breast, roasted red pepper, slivered almonds, basil pesto, and mayo until just combined. Slightly broil your ciabatta rolls in the oven so they're warm and a teeny bit crispy (or use a panini-maker). On the bottom half of the ciabatta roll, layer on your muenster cheese, chicken mixture, tomato (seasoned with salt and pepper), and alfalfa sprouts. Top with the other half of the roll, and use a toothpick to hold in place.
Dunk in soup, or devour as is. Both will rock your world.
So I have been looking for a new favorite sandwich there. And I tried the Pesto Chicken Panini. It was yummy. I found a copycat recipe. I am also going on a retreat this week where we are making Panini's. I have felt some resistance about making some of the recipes I would like to make, so I am going to just bring my own ingredients and make my own. I am very excited. :)
Recipe from: bakingwithblondie.blogspot.com
4 ciabatta rolls, sliced in half
1 large tomato, stem removed, sliced
about a cup of alfalfa sprouts
4 slices muenster cheese
1 chicken breast, cooked, cubed
1 roasted red pepper (I used the ones from the jar = easiest), sliced into small cubes
1/2 C slivered almonds, toasted
1 batch of my homemade basil pesto (basil, garlic, pine nuts, EVOO, parmesan, lemon juice)
1 cup real mayonnaise (I love miracle whip, but don't use it with this recipe. I beg you)
In a bowl, mix together chicken breast, roasted red pepper, slivered almonds, basil pesto, and mayo until just combined. Slightly broil your ciabatta rolls in the oven so they're warm and a teeny bit crispy (or use a panini-maker). On the bottom half of the ciabatta roll, layer on your muenster cheese, chicken mixture, tomato (seasoned with salt and pepper), and alfalfa sprouts. Top with the other half of the roll, and use a toothpick to hold in place.
Dunk in soup, or devour as is. Both will rock your world.
Saturday, July 13, 2013
Cafe Rio Pinto Beans
Pinto Beans
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can pinto beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can pinto beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
Wednesday, July 10, 2013
Perfect Fingerling Potatoes
This is seriously my favorite potato right now. It is so good, but is so bad for you. So we don't do it very much. I just made this with grilled Telapia, with fresh tomatoes and corn. The kids, or rather the older two kids, LOVED it. And so did I. Please make these at least once.
The recipe is one of Alton Brown's excellent recipes. One of the reasons I wish I had food network!
Ingredients
1 1/4 pounds kosher or rock salt
2 quarts water
2 pounds small fingerling potatoes, cleaned
4 tablespoons butter, optional
Freshly ground black pepper, optional
1 tablespoon freshly chopped chives, optional
Directions
In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives.
The recipe is one of Alton Brown's excellent recipes. One of the reasons I wish I had food network!
Ingredients
1 1/4 pounds kosher or rock salt
2 quarts water
2 pounds small fingerling potatoes, cleaned
4 tablespoons butter, optional
Freshly ground black pepper, optional
1 tablespoon freshly chopped chives, optional
Directions
In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives.
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