A good way to use up holiday chocolate—whether your candy is left over from Easter, Valentine's Day or Christmas. (can't remember where this one is from)
1 cup brown sugar
1/2 cup white sugar
2 sticks butter, softened (1 cup)
2 eggs
1 1/2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups M&Ms (or more...)
Preheat oven to 350 degrees. Using a stand mixer or hand mixer, beat together the brown sugar, white sugar, butter, eggs and vanilla until light and fluffy. Add the flour, baking soda and salt and mix until just combined. Stir in most of the M&Ms, and then refrigerate the batter for about half an hour.
Roll dough into balls, and then have a little helper push the remaining M&Ms into the dough balls. (Just add as many as you think is necessary for a proper chocolate-to-cookie ratio.) Bake for 9 to 11 minutes, cool a bit and enjoy.
*Also great for birthday parties, potlucks or other gatherings. People of all ages love these! You can freeze them ahead. They're also good cookies for making homemade ice-cream sandwiches.
Thursday, April 21, 2011
Wednesday, April 20, 2011
Lasagna Bow Ties
A hearty dish that tastes like meat lasagna but doesn't require a bit of layering. My kids like it with bow ties, but you could use whatever you have on hand. (from Tasty Kitchen)
1 box of farfalle pasta
1 tablespoon olive oil
1 lb hamburger
jar of your favorite marinara sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 cup sour cream
1 cup shredded mozzarella cheese
Start water boiling first, then cook pasta until just al dente. Drain pasta, return it to the pot and toss with the olive oil.
Meanwhile, cook the hamburger until browned and drain if necessary. Stir in marinara sauce, salt, garlic powder, Italian seasoning and sour cream and simmer for a few minutes until combined. Mix with the pasta and cheese and cook over low heat until cheese starts to melt.
*You could add a little chopped spinach to this, or substitute a different kind of sauce. Leftovers heat up nicely in the microwave for lunch the next day or another dinner later in the week.
1 box of farfalle pasta
1 tablespoon olive oil
1 lb hamburger
jar of your favorite marinara sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 cup sour cream
1 cup shredded mozzarella cheese
Start water boiling first, then cook pasta until just al dente. Drain pasta, return it to the pot and toss with the olive oil.
Meanwhile, cook the hamburger until browned and drain if necessary. Stir in marinara sauce, salt, garlic powder, Italian seasoning and sour cream and simmer for a few minutes until combined. Mix with the pasta and cheese and cook over low heat until cheese starts to melt.
*You could add a little chopped spinach to this, or substitute a different kind of sauce. Leftovers heat up nicely in the microwave for lunch the next day or another dinner later in the week.
Garlic Butter Rolls
Store-bought dough and pantry ingredients combine to create garlicky rolls that are just as good as the ones at your local pizza joint. (from Real Simple)
1 lb fresh pizza dough, let it sit out for a bit
4 cloves garlic, chopped
olive oil for drizzling
2-3 tablespoons of butter, melted
1/4 cup chopped parsley
kosher salt, to taste
Preheat oven to 425 degrees. Tear the pizza dough into 12 pieces and place in the cups of a muffin tin. Press bits of chopped garlic into the centers of the dough. Drizzle each piece of dough with a bit of olive oil.
Bake for 15 to 18 minutes or until golden brown, then toss in a large bowl with the melted butter, parsley and a bit of kosher salt.
*Great paired with all kind of pasta dishes. You could add a little parmesan cheese to the mix if you like, or use olive oil instead of butter at the end to make it a bit healthier.
1 lb fresh pizza dough, let it sit out for a bit
4 cloves garlic, chopped
olive oil for drizzling
2-3 tablespoons of butter, melted
1/4 cup chopped parsley
kosher salt, to taste
Preheat oven to 425 degrees. Tear the pizza dough into 12 pieces and place in the cups of a muffin tin. Press bits of chopped garlic into the centers of the dough. Drizzle each piece of dough with a bit of olive oil.
Bake for 15 to 18 minutes or until golden brown, then toss in a large bowl with the melted butter, parsley and a bit of kosher salt.
*Great paired with all kind of pasta dishes. You could add a little parmesan cheese to the mix if you like, or use olive oil instead of butter at the end to make it a bit healthier.
Wednesday, April 13, 2011
Coconut Chicken Curry Soup
We miss a certain takeout place in our old neighborhood—so I'm always on the lookout for good Indian recipes to make at home. This one is a definite keeper. Serve it with lots of naan on the side. (from Tasty Kitchen)
2-3 tablespoons olive oil
3 chicken breasts, cut into bite-sized pieces
1/2 onion, finely chopped
1 tablespoon grated fresh ginger
1 1/2 cups chicken broth
1 can full-fat unsweetened coconut milk (14 oz)
2 teaspoons curry powder
1 jalapeno, seeded and minced
1 green bell pepper, thinly sliced
1/2 cup chopped fresh cilantro, plus more for serving
2 tablespoons lime juice
salt and pepper
unsweetened shredded coconut, for serving
plenty of cooked jasmine rice, for serving
Heat two tablespoons olive oil in a large dutch oven over medium heat. Add the chicken and season with salt and pepper, then saute until it's fully cooked through. Set chicken aside. Add a little more olive oil to the same pot and saute the onion until tender.
Return chicken to dutch oven with the onions. Add the ginger and cook for one minute. Stir in chicken broth, coconut milk, curry powder and jalapeno, and bring to a simmer over medium heat. Add the bell pepper and cilantro and simmer for a few more minutes. Remove from heat and stir in lime juice. Season with salt and pepper to taste. Spoon cooked rice into bowls, then ladle soup over and garnish with cilantro and coconut.
*To make this a quick weeknight meal, cook the chicken and do the chopping ahead of time. Or, make the soup over the weekend and just put your rice cooker to work when you get home.
2-3 tablespoons olive oil
3 chicken breasts, cut into bite-sized pieces
1/2 onion, finely chopped
1 tablespoon grated fresh ginger
1 1/2 cups chicken broth
1 can full-fat unsweetened coconut milk (14 oz)
2 teaspoons curry powder
1 jalapeno, seeded and minced
1 green bell pepper, thinly sliced
1/2 cup chopped fresh cilantro, plus more for serving
2 tablespoons lime juice
salt and pepper
unsweetened shredded coconut, for serving
plenty of cooked jasmine rice, for serving
Heat two tablespoons olive oil in a large dutch oven over medium heat. Add the chicken and season with salt and pepper, then saute until it's fully cooked through. Set chicken aside. Add a little more olive oil to the same pot and saute the onion until tender.
Return chicken to dutch oven with the onions. Add the ginger and cook for one minute. Stir in chicken broth, coconut milk, curry powder and jalapeno, and bring to a simmer over medium heat. Add the bell pepper and cilantro and simmer for a few more minutes. Remove from heat and stir in lime juice. Season with salt and pepper to taste. Spoon cooked rice into bowls, then ladle soup over and garnish with cilantro and coconut.
*To make this a quick weeknight meal, cook the chicken and do the chopping ahead of time. Or, make the soup over the weekend and just put your rice cooker to work when you get home.
Friday, April 8, 2011
Shrimp and Poblano Enchiladas
A fresh take on enchiladas, with a creamy shrimp filling and plenty of cheese. The poblano adds flavor without being too spicy. Good for family meals or dinner with friends. (from my mother-in-law Jody)
3/4 lb uncooked medium shrimp, chopped, or Maine shrimp
5 tablespoons olive oil
large poblano pepper, cut in half lengthwise and seeded
one onion, chopped
one tomato, chopped
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon cumin
1/4 teaspoon pepper
1/2 cup sour cream
8 to 10 corn tortillas, or use flour tortillas if you prefer
10 oz can green enchilada sauce
1 1/2 cups shredded monterey jack cheese
Preheat oven to 350 degrees. Heat 3 tablespoons olive oil in a large skillet over medium-high, then saute poblano until the outside starts looking blistered and slightly blackened. Remove from skillet and coarsely chop, then return to the skillet and stir in onion, tomato, salt, dried oregano, cumin and pepper. Saute for a few minutes, then add shrimp and cook for a minute or two, stirring, until done. Remove from heat and let cool slightly, then stir in the sour cream.
Brush an 11 x 7 baking dish with the remaining two tablespoons olive oil. Soften tortillas in microwave according to directions on package. Spoon a bit of the shrimp mixture into the center of each tortilla, then roll up and place seam-side down in the dish. Cover enchiladas with green sauce, then sprinkle the cheese over. Bake for 25-30 minutes or until bubbly.
*You can make this a day or two ahead; just cover the pan with foil before baking. Easy to double for a crowd.
3/4 lb uncooked medium shrimp, chopped, or Maine shrimp
5 tablespoons olive oil
large poblano pepper, cut in half lengthwise and seeded
one onion, chopped
one tomato, chopped
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon cumin
1/4 teaspoon pepper
1/2 cup sour cream
8 to 10 corn tortillas, or use flour tortillas if you prefer
10 oz can green enchilada sauce
1 1/2 cups shredded monterey jack cheese
Preheat oven to 350 degrees. Heat 3 tablespoons olive oil in a large skillet over medium-high, then saute poblano until the outside starts looking blistered and slightly blackened. Remove from skillet and coarsely chop, then return to the skillet and stir in onion, tomato, salt, dried oregano, cumin and pepper. Saute for a few minutes, then add shrimp and cook for a minute or two, stirring, until done. Remove from heat and let cool slightly, then stir in the sour cream.
Brush an 11 x 7 baking dish with the remaining two tablespoons olive oil. Soften tortillas in microwave according to directions on package. Spoon a bit of the shrimp mixture into the center of each tortilla, then roll up and place seam-side down in the dish. Cover enchiladas with green sauce, then sprinkle the cheese over. Bake for 25-30 minutes or until bubbly.
*You can make this a day or two ahead; just cover the pan with foil before baking. Easy to double for a crowd.
Sunday, April 3, 2011
Update
Supper by Six has a new address, as of this week:
http://www.supperbysix.com/
Please update your bookmarks and links! Thank you.
http://www.supperbysix.com/
Please update your bookmarks and links! Thank you.
Neater Sloppy Joes
I have to admit that the adults in our house like this one just as much as the kids. The mixture is nicely tangy and less sloppy than most. We like it with tater tots on the side—very gourmet. (adapted from allrecipes.com)
2 lbs lean ground beef
small onion, diced
4 stalks celery, diced
one green pepper, diced
can of condensed tomato soup (10.75 oz)
1/4 cup ketchup
1 tablespoon white vinegar
1/4 cup packed brown sugar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
hamburger buns or kaiser rolls, for serving
shredded cheese for the top, optional
Cook ground beef in a large dutch oven over medium heat until browned. Add onion, celery and green pepper, then cover and cook another 5 minutes. Drain off grease if needed.
Stir in the tomato soup (undiluted), ketchup, vinegar, brown sugar, Worcestershire, salt and garlic powder. Simmer over low heat for several minutes or until heated through, stirring frequently.
Spoon mixture over toasted buns or rolls. Sprinkle cheese on top if you like.
*A good one to make ahead on the weekend or freeze. Just defrost if needed and heat on the stove or in the microwave. This would be good on hot dog buns or even wrapped in tortillas if you're out of bread.
2 lbs lean ground beef
small onion, diced
4 stalks celery, diced
one green pepper, diced
can of condensed tomato soup (10.75 oz)
1/4 cup ketchup
1 tablespoon white vinegar
1/4 cup packed brown sugar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
hamburger buns or kaiser rolls, for serving
shredded cheese for the top, optional
Cook ground beef in a large dutch oven over medium heat until browned. Add onion, celery and green pepper, then cover and cook another 5 minutes. Drain off grease if needed.
Stir in the tomato soup (undiluted), ketchup, vinegar, brown sugar, Worcestershire, salt and garlic powder. Simmer over low heat for several minutes or until heated through, stirring frequently.
Spoon mixture over toasted buns or rolls. Sprinkle cheese on top if you like.
*A good one to make ahead on the weekend or freeze. Just defrost if needed and heat on the stove or in the microwave. This would be good on hot dog buns or even wrapped in tortillas if you're out of bread.
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