One of my favorite books is Martha Stewart's Holiday Handbook. Why? Well, i LOVE the holidays and I LOVE Marth! One of the recipes that caught my attention was Cranberry Orange Tea Cakes, which I thought is the PERFECT way to start the holiday baking! The only change I made was substituting pecans for walnuts. OMG I'm SO amazed by how yummy these are!
Ingredients: (8 mini loaves)
1/2 c (1 stick) unsalted butter, softened
1 c sugar
1 Tbsp orange zest
2 eggs
3/4 c heavy cream
2 Tbsp orange juice
1 tsp vanilla extract
2 c flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 c fresh cranberries
1/2 c pecans, chopped
Prep:
Preheat oven to 350°F. Spray mini loaf pan with cooking spray.
Cream together butter, sugar and orange zest until fluffy. Add eggs, 1 at a time, beating well after each addition.
In a large measuring cup, stir together the heavy cream, orange juice and vanilla. In a large bowl, sift together the flour, baking powder, baking soda and salt.
Beat flour mixture into the butter mixture in 3 additions, alternating with cream mixture. Gently fold in the cranberries and pecans.
Divide batter among pans and smooth the tops. Bake until the cakes are golden and a toothpick inserted into the center omes out clean, about 20 minutes.
My hubby claims he doesn't like Stroganoff but I didn't believe him so I decided to make Chicken Stroganoff tonight. Guess what? He LOVED it! I mean, how can anyone NOT like Stroganoff? Creamy and delicious!
I've been saving Melissa D'Arabian's North African Meatballs for a while now and finally made them tonight. All I can say is WOW! The flavor combinations were incredible and I can't tell you how much we enjoyed the Couscous with Dried Dates. A great escape to North Africa on a weeknight!
I came across this recipe for Chicken Korma and decided to make my own version for our very own Indian Dinner Party. I kept most of the spices and flavoring but changed things up just a bit using what I had on hand.
All I can say is this meal smelled amazing and tasted even better!
Ingredients:
2 boneless chicken things, cut into 1-inch cubes
2 tsp Garam Masala, divided
1/4 c sour cream
1 Tbsp oil
1/4 c onions, chopped
1 tsp garlic, minced
1 tsp ginger, minced
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp cardamom
1/4 tsp cinnamon
1/4 tsp red pepper flakes
1/2 c milk
1 tsp sugar
1 tsp lemon juice
Rice, for serving
Parsley, for garnish
Prep:
1. In a bowl, combine the chicken with 1 tsp Garam Masala and sour cream. Let stand at room temperature for 30 minutes.
2. Heat oil in a Dutch oven over medium-high heat. Add the chicken and cook until browned, 5 minutes.
3. Add onion, garlic and ginger. Cook, stirring, until softened, 5 minutes. Add spices and toss to coat.
4. Add the milk and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes, until chicken is tender.
5. Stir in sugar and lemon juice. Serve over rice and garnish with parsley.
Crabby Enchiladas that is! I had some crabmeat in the fridge and decided to make Enchiladas tonight. Not much of a recipe, just crabmeat mixed with refried beans and rolled into tortillas. Baked with LOTS of Enchiladas Sauce and Cheese on top and DONE!
My hubby LOVES Enchiladas so I knew I had to make this Chicken Chile Enchilada Pie from Betty Crocker. It's super easy and I had all the ingredients on hand except the tomatoes. It turned out SO good and we couldn't be happier on a Friday night!
I came across this recipe for Sweet and Sour Chicken with Pineapple and immediately knew I wanted to make it cuz one of the ingredients is KETCHUP! If you know my hubby you know that he LIVES off of Ketchup so I knew he'd love this dish. I really liked the combination of the soy sauce, pineapple and vinegar and of course, my hubby loved the Ketchup!
