Saturday, March 31, 2012

Lemon Sour Cream pie

This is a pinterest find I made and wanted to share, it originally comes from Sacramento Street. Cause it was super simple and very tasty. 

I changed a few things. Instead of Greek yogurt I used sour cream since I already had that on hand and I used my almond crust recipe. I followed their baking directions though. I baked it for 15 minutes, let it cool for 5, then added the filling and baked until it was done. Mine only needed to bake for 18 minutes. Also I think fresh lemons and lemon zest would be best in this but I was feeling lazy so I used bottled juice and Penzys dehydrated lemon peel. 

This is great with just some fresh whipped cream or with a fruit topping, any berry pairs very well with this. 

This is where I would have put a picture if we hadn't eaten it before I got around to taking one

1 c. sour cream
1/2 c. sugar
2 eggs
1/2 c. lemon juice
1/4 tsp Penzys lemon peel


Whisk together the sour cream, sugar, and lemon peel. Whisk in the lemon juice until smooth. Pour into crust and bake at 350 for 18 - 25 minutes until set. Cool on a wire rack for 30 minutes and then refrigerate for at least 1 hour.  

1 ¼ c. all-purpose flour
3 Tbsp. sugar
½ tsp. Salt
½ c. slivered almonds, coarsely chopped
1/3 c. vegetable oil
3 to 4 Tbsp. Water
Combine all ingredients in a medium bowl, stirring until dry ingredients are moistened. Press into a shallow 9-inch pie plate.
Bake at 350° for 15 minutes. Let cool for 5 minutes before adding the lemon filling and baking.

Friday, March 30, 2012

Cabbage Broccoli Salad

I made something very similar to this a few months ago with a sesame dressing and mandarin oranges in the salad. I made it this time almost exactly like my mom used to make it but with the addition of broccoli. 

And since Ramen noodles are technically pasta (I checked) I am sending this to Presto Pasta Nights 258 at Once upon a Feast.
1 small head cabbage or 1/2 large head
1 head broccoli
2 pkg oriental ramen noodles
3/4 c. sunflower seeds
1  - 2 c. sliced almonds
2 lb. chicken breasts
season salt

Dressing (Recipe follows)

Cut the cabbage into quarters and cut out the core. Cut each quarter in half again, lengthwise and then slice into thin ribbons. Dump into a really large bowl.
Chop the broccoli pretty fine and place in the bowl with the cabbage. Add the sunflower seeds and the almonds. Crush the ramen noodles pretty well before opening the package and add the noodles to the bowl, reserving the seasoning packets for the dressing. Pour the dressing over the salad and stir well to combine.

When that is all done trim the chicken breasts and season generously with season salt. Cook in hot oil until no longer pink in the middle and both sides are browned. Immediately chop the chicken into small pieces and add to the cabbage bowl. Stir to combine. You can use leftover chicken here, I like to add it hot to the salad though because it cooks the broccoli ever so slightly and makes it a nice bright green color. 

1 c. oil
6 Tbsp Red wine vinegar
2 Oriental ramen seasoning packets
3 Tbsp sugar
Salt and pepper to taste
Whisk all together and set aside. 

In a pinch you can use apple cider vinegar in place of the red wine vinegar but you will need to reduce the oil by 2 Tablespoon and make up the difference with vinegar since apple cider doesnt have the same flavor as the red wine. 

Friday, March 23, 2012

Presto Pasta Nights 256 - The Round up

It's Friday and time for pasta! 
Trick question, when is it not time for pasta? 

Our first contestant is a PPN regular
Tandy from Lavender and Lime with

Secondly we have Nicola from Lemon and Cheese
with a unique combination of

Grumpy's Honeybunch, Shelby
Made her twist on a St. Patricks day tradition with

Deb at Kahakai Kitchen
Proves that maybe there is another way to eat walnuts than covered with chocolate
With Tomato and Walnut Pesto on Papparedelle

Joanne from Eats Well with Others
Snuck in more of the good stuff in
Sweet Potato Spinach Pesto Rolls

Alisha at Cook. Craft. Enjoy
contributes of of my favorite dishes, Everything Lo Mein
(I'd give it two thumbs up but one of them is busy eating pasta)

Ruth from Once Upon a Feast and founder of our Pasta Party
Shares with us Caserecce with Spicy Sweet Shrimp & Arugula

Last but not least
A Princess original
(or at least an original take on it)

Thats all Folks! If you with to join us next week
Send your entries to helen (at) fussfreeflavours (dot) com and cc ruth (at) 4everykitchen (dot) com by Thursday March 29
Check back for the roundup on March 30

Wednesday, March 21, 2012

Taco Pasta Salad

A fresh Salsa with large chunks of tomatoes is best for this salad. I actually use Sam's club bottled bruschetta. I drained the oil off and stirred in some cilantro, but any salsa will do. Feel free to add or subtract and ingredients you like or don't like.  I had originally intended to add cheese to it but once I had everything thrown together I decided it didn't need it. I also loved it before I added the sour cream and even more afterwards but whether you want it on yours is up to you. If your sour cream is really thick I recommend whisking in a tablespoon of milk to thin it out and make it easier to stir in. I cooked my chicken on the stove top and after I had removed it from the pan I added the corn and sauteed that until it was golden in spots but that is optional too. For a meatless dish just leave out the chicken and add an extra can of black beans.

8 oz. small pasta
1 can enchilada sauce
1 can black beans
1 can corn
1 1/2 c. salsa
1 lb. chicken breasts
2 Tbsp Taco Seasoning
Sour Cream - to serve with

Optional: Black olives, sliced green onions, avocado chunks, chopped bell peppers, grated cheese, etc...

Toss the chicken with the taco seasoning. Either bake (at 375 for 30 minutes) or fry until cooked. Set aside, when cool enough to handle chop. 

Cook the pasta in lightly salted water until al dente. Drain, immediately add the can of enchilada sauce, and stir. Chill until cold. 

Combine the chicken, pasta, and remaining ingredients. Chill salad until cold again, at least 2 hours. Serve with sour cream

Leftover Makeover I:
Boil several cups of been or chicken broth. Reduce the heat and add the salad, cook just until heated through. This works both with and without the sour cream.  

Leftover Makeover II:
I heated this up come and added some nacho cheese to make it taco macaroni and cheese.  

Tuesday, March 20, 2012

Brussel Sprouts

 Sorry the picture is not all that inviting

My kids love brussel sprouts. They ask for them every time we are at the store. Just try and picture the strange looks I get in the store with three kids begging for brussel sprouts. And the even stranger looks I get when I tell them "not this time". They particularly like the frozen ones in the Green Giant packets with the butter sauce. These are similar but start from fresh, don't get all mushy and I can make as many or as few as I want.

1 lb brussel sprouts
6 Tbsp unsalted Butter
2 Tbsp. Flour
1 c. water
1 chicken bouillon cube

Cut the ends off the brussel sprouts and cut the large ones into quarters and the small ones in half. 

Heat the butter in a large skillet, add the brussel sprouts and cook until browned in spots and glossy looking. Sprinkle the flour over the top stirring to combine. Cook while stirring for one minute. Add the water and chicken bouillon. Cover and turn the heat down. Cook until the brussel sprouts are tender when pierced with a fork. Serve immediately.

Optional and tasty: Saute 6 strips of bacon and remove from the pan. Use the drippings instead of butter and continue with the recipe as above. Just before serving crumble the bacon and sprinkle on top.

Sunday, March 18, 2012

Presto Pasta Nights 256

Presto Pasta Night is here at Pictures of a Princess this week. This is the third time I have hosted and it's always a pleasure. So if you wish to participate send your entries to me at 

jules (dot) i (dot) m (at) gmail (dot) com
and ruth (at) 4everykitchen (dot) com

by Thursday the 22nd 

For more info on how to play check them out here
(They're pretty simple, just make sure it includes pasta!)

Wednesday, March 7, 2012

Breaded Baked Zucchini

This was actually really fast to throw together and let bake while I made the spaghetti, and was a tasty side dish that was a change from my usual, steamed broccoli. For the dipping sauce since I was already serving spaghetti I just reserved some of the sauce before adding it to the beef to dip into.

1 egg
3/4 c. milk
1 garlic clove, crushed and minced
2 medium zucchini
3/4 c. Italian seasoned bread crumbs
3/4 c. freshly grated Parmesan cheese
Dash Salt & Black Pepper
1/4 - 1/2 tsp granulated garlic

Marinara Sauce for Dipping

Pre-heat your oven to 400

Combine the egg, milk, and minced garlic. Cover and let sit in the fridge for at least 20 minutes.

Slice the zucchini about 1/8 of an inch thick and set aside.

In a separate container combine the bread crumbs, Parmesan cheese, salt, pepper, and garlic. 

Dip the sliced zucchini in the egg mixture and then the crumb mixture, pressing slightly to help the crumbs stick. 

Spray a baking sheet really well. Place the zucchini in a single layer on the pan and spray with cooking spray. 

Bake at 400 for 18 - 22 minutes. Flip the zucchini over and bake an additional 7 - 10 minutes, until browned. 

Thursday, March 1, 2012

Artichoke and Bruschetta Pasta

 This Friday Presto Pasta Nights turn 5. FIVE!! Thats a long time for a successful blogging party to run, and keep going strong. Once Upon a Feast is where it's all happening, so head over Friday for the party.

To help celebrate I finally made a pasta dish I have been thinking about for months. This can be changed in so  many ways. Leave the chicken out for a meatless entree or a side dish, it's also a great place for leftover cooked chicken. Change the cheeses to fit your tastes or use fresh tomatoes in place of the bruschetta.

2 large boneless skinless chicken breasts
Olive oil
1 (8 oz) can artichoke hearts (not marinated), chopped
2 handfuls of fresh spinach
4 cloves garlic
8 oz. pasta
3 c. half-an-half
1 Tbsp cornstarch
1/4 c. pine nuts, chopped
1 c. brushetta*
crumbled feta cheese (or grated asiago)

Cook the pasta is lightly salted water until tender.

Trim the chicken and cut in half lengthwise. Season with salt and cook on both side in olive oil until golden brown and cooked through. Remove from pan.

Add the artichoke hearts to the pan and cook a few minutes. Remove from heat and add the spinach and garlic. Let sit like that until the pasta is cooked. Meanwhile combine the cornstarch and half-an-half until smooth. When the pasta is done, drain and add to the pan. Return the pan to the heat and add the half-an-half and cook until thick. 

Remove from the heat and taste for salt and adjust as needed. Stir int he pine nuts. 
Top with bruschetta and crumbled feta or grated asiago. 

*I like to use the bottled bruschetta from Sam's club, just make sure to drain it a little, it has a lot of liquid with it. Homemade, another brand, or even fresh tomatoes all work. 

Happy Birthday and enjoy!