Hi All,
I'm super excited to be taking over the Recipe Club with my wonderful partner in crime, Ophy! We just couldn't let it come to an end. I look forward to meeting lots of new people, sharing and trying new recipes and of course EATING! My email address is alesyaflynn@gmail.com. Please email your recipes to me if you would like to see it appear on this blog.
Till the next meeting,
Alesya
Sunday, March 24, 2013
Thursday, March 21, 2013
New Girls in the House!
Hello Ladies! My name is Ophelia Dunk. Alesya Flynn and I will be leading the AFIT Spouses Recipe Club this year. We thank Amanda Carl for leading it in the past. I just wanted to introduce myself. My husband Adam and I moved to Ohio from Los Angeles, CA in August last year, and we are loving our new home so far. A main reason for the smooth transition that I have had over these past few months has been the friends that I have made through Recipe Club, so I am extremely excited to be co-leading it now. Please feel free to contact me or Alesya on Facebook if you have any questions regarding Recipe Club. Also, don't forget keep checking the blog for new recipes as soon as we begin meeting again next month!
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| Alesya & me at 2012 AFIT Holiday Ball |
Wednesday, March 20, 2013
Baked Chicke Taquitos
By Katelyn Fischer
3 ox cream cheese, softened
1/4 c green salsa
juice from half a lime
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 tbsp chopped cilantro
2 tbsp chopped onion
2 c shredded, cooked chicken
1 c shredded mexican cheese
small flour or corn tortillas
salt
cooking spray
Preheat oven to 425 degrees and line baking sheet with parchment paper or foil. In large bowl, mix creamcheese, salsa, lime juice, cumin, chili powder, onion powder, and garlic. Once combined, stir in cilantro and onions. Add chicken and cheese, mix thoroughly. Working with a few tortillas at a time, heat them in the microwave beween two paper towels until soft enough to work with. Spoon 2-3 tbsp of chicken mixture onto lower third of a tortill and roll as tightly as you can. Place rolled tortillas seam side down on baking sheet. Repeat with remaining tortillas until mixture is gone. Make sure taquitos are not touching. Spray the tops lightly with cooking spray and sprinkle with salt. Bake for 15-20 minutes or until crisp and golden.
Can be frozen- Before baking, freeze taquitos in single layer on baking sheet for about 20 minutes. Then place in freezer bag for up to 3 months. To bake frozen taquitos- no need to thaw, bake at 425 degrees for 15-20 minutes.
3 ox cream cheese, softened
1/4 c green salsa
juice from half a lime
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 tbsp chopped cilantro
2 tbsp chopped onion
2 c shredded, cooked chicken
1 c shredded mexican cheese
small flour or corn tortillas
salt
cooking spray
Preheat oven to 425 degrees and line baking sheet with parchment paper or foil. In large bowl, mix creamcheese, salsa, lime juice, cumin, chili powder, onion powder, and garlic. Once combined, stir in cilantro and onions. Add chicken and cheese, mix thoroughly. Working with a few tortillas at a time, heat them in the microwave beween two paper towels until soft enough to work with. Spoon 2-3 tbsp of chicken mixture onto lower third of a tortill and roll as tightly as you can. Place rolled tortillas seam side down on baking sheet. Repeat with remaining tortillas until mixture is gone. Make sure taquitos are not touching. Spray the tops lightly with cooking spray and sprinkle with salt. Bake for 15-20 minutes or until crisp and golden.
Can be frozen- Before baking, freeze taquitos in single layer on baking sheet for about 20 minutes. Then place in freezer bag for up to 3 months. To bake frozen taquitos- no need to thaw, bake at 425 degrees for 15-20 minutes.
Black Bean Salsa
By Laura Hromsco
3 Tomatoes, seeded and chopped
1 can black beans, rinsed and drained
1 cup frozen corn
1/2 cup red onion, chopped
1 jalapeno, finely chopped
2 Tbs parsley
1/4 cup lime juice
1 clove garlic, minced
1 tsp cumin
1/2 tsp salt
1/2 tsp ground coriander
Combine all ingredients in large bowl. Cover and refrigerate at least 2 hours.
3 Tomatoes, seeded and chopped
1 can black beans, rinsed and drained
1 cup frozen corn
1/2 cup red onion, chopped
1 jalapeno, finely chopped
2 Tbs parsley
1/4 cup lime juice
1 clove garlic, minced
1 tsp cumin
1/2 tsp salt
1/2 tsp ground coriander
Combine all ingredients in large bowl. Cover and refrigerate at least 2 hours.
Macaroni Salad
By Alesya Flynn
1 lb box of Ditalini or elbow macaroni, cooked, rinsed, and drained
6 hard-cooked eggs, chopped
1/2 cup mayonnaise
2 1/2 tablespoons yellow mustard
1 tablespoon minced parsley
1/2 teaspoon salt
fresh ground black pepper
You can also add: celery, bell pepper, onion, carrot, tomatoes, any meat.
In a large bowl, combine all ingredients and stir well. Add more mayonnaise if necessary. Tast and adjust seasonings. Cover and chill for several hours before serving.
Serves 8
1 lb box of Ditalini or elbow macaroni, cooked, rinsed, and drained
6 hard-cooked eggs, chopped
1/2 cup mayonnaise
2 1/2 tablespoons yellow mustard
1 tablespoon minced parsley
1/2 teaspoon salt
fresh ground black pepper
You can also add: celery, bell pepper, onion, carrot, tomatoes, any meat.
In a large bowl, combine all ingredients and stir well. Add more mayonnaise if necessary. Tast and adjust seasonings. Cover and chill for several hours before serving.
Serves 8
Roasted Veggies
By Katelyn Fischer
Potatoes
Sweet potatoes
Red bell pepper
Carrots
Zucchini
Canola Oil
Salt and pepper
Preheat oven to 425 degrees.
Cut up veggies (peel sweet potatoes and potatoes if desired) into bite sized pieces.
Put on sheet pan in single layer.
Drizzle with oil and salt and pepper then toss veggies to coat
Bake for 40 minutes, stirring half way through
**I also put a few cloves of garlic whole on the pan and removed them for serving.
Potatoes
Sweet potatoes
Red bell pepper
Carrots
Zucchini
Canola Oil
Salt and pepper
Preheat oven to 425 degrees.
Cut up veggies (peel sweet potatoes and potatoes if desired) into bite sized pieces.
Put on sheet pan in single layer.
Drizzle with oil and salt and pepper then toss veggies to coat
Bake for 40 minutes, stirring half way through
**I also put a few cloves of garlic whole on the pan and removed them for serving.
Low Fat Chocolate Cupcakes
By Jessica Christensen
1 cup of water
1 6-8oz fat free plain or vanilla yogurt
1 package cake mix (like Devil's Food Cake)
Mix together and bake according to package.
1 cup of water
1 6-8oz fat free plain or vanilla yogurt
1 package cake mix (like Devil's Food Cake)
Mix together and bake according to package.
Better than Sex Cake
Make a chocolate cake, mix according to box directions
Poke holes all over with a toothpick
Pour a can of sweetened condensed milk all over while warm
Pour half of a regular jar of caramel or fudge over
Chill
Before serving, top with cool whip and crushed Heath or Skor bars
Nacho Cheese Ball
By Jodie Ryan
2 (8-ounce) packages cream cheese, room temperature
1 1/2 cups cheddar cheese, shredded
3 tablespoons minced onions
1 teaspoon jalapeno, minced (without seeds, unless you want it spicy, then include the seeds)
2 teaspoons cumin
2 tablespoons prepared salsa (your favorite kind will do)
1 nice-looking stem of a bell pepper (reserve the pepper for another use)
12 Doritos, original flavor, crushed
Black bean chips, for serving
Put all ingredients into the bowl of a mixer, and blend thoroughly. Form into a pumpkin-like shape, and refrigerate until firm, about two hours. Before serving, roll the cheese ball in crushed Doritos. Arrange the cheese ball on a plate, and press the bell pepper stem into the top — it should like a mini pumpkin stem.
2 (8-ounce) packages cream cheese, room temperature
1 1/2 cups cheddar cheese, shredded
3 tablespoons minced onions
1 teaspoon jalapeno, minced (without seeds, unless you want it spicy, then include the seeds)
2 teaspoons cumin
2 tablespoons prepared salsa (your favorite kind will do)
1 nice-looking stem of a bell pepper (reserve the pepper for another use)
12 Doritos, original flavor, crushed
Black bean chips, for serving
Put all ingredients into the bowl of a mixer, and blend thoroughly. Form into a pumpkin-like shape, and refrigerate until firm, about two hours. Before serving, roll the cheese ball in crushed Doritos. Arrange the cheese ball on a plate, and press the bell pepper stem into the top — it should like a mini pumpkin stem.
Shrimp Pasta Salad
By Ophelia Dunk
Ingredients:
1
package small pasta
20
oz. shrimp, peeled and deveined
1
package of grape/cherry tomatoes, halved
3
bell peppers, diced
¼
red onion, diced
5
celery stalks, diced
2
cucumbers, diced
Any
other veggie that you like, diced
Olive
oil, to taste
Vinegar,
to taste
Salt,
to taste
Pepper,
to taste
Directions:
1.
Bring water to a boil; add shrimp and
return to boil; reduce heat; simmer 3-5 min.
2.
Drain shrimp well and rinse with cold
water.
3.
Cook pasta according to package
directions; drain; rinse with cold water; drain again.
4.
Combine shrimp, pasta, and all diced
vegetables.
5.
Combine olive oil, vinegar, salt, and
pepper to taste.
6.
Pour over pasta mixture and toss until
coated.
7.
Cover salad and chill before serving.
Mini Cheesecakes
By Katelyn Fischer
Ingredients:
Crust:
1 1/2 C. graham cracker crumbs
4 tbsp unsalted butter, melted
3 tbsp sugar
Filling:
2 lbs. cream cheese, at room temp
1 1/2 c. sugar
pinch of salt
1 tsp vanilla extract
4 large eggs, at room temp
Directions:
Preheat oven to 325 degrees. Line cupcake pans with liner. Combine graham craker crumbs, sugar, and butter. Stir together with fork until all ingredients moistened. Press 1 tbsp of mixture into bottom of each liner. Bake 5 minutes. Set aside to cool.
To make cheesecake, beat cream cheese on medium-high speed in bowl of stand mixer until fluffy. Blend in sugar until smooth. Mix in salt and vanilla. Beat in eggs one at a time, mix well after each. Spoon 3 tbsp of cheesecake batter over crust in each liner. Bake until set, about 22 minutes, rotating pans halfway through. Let cool at room temp then chill in fridge for at least four hours. Serve plain or with topping.
Ingredients:
Crust:
1 1/2 C. graham cracker crumbs
4 tbsp unsalted butter, melted
3 tbsp sugar
Filling:
2 lbs. cream cheese, at room temp
1 1/2 c. sugar
pinch of salt
1 tsp vanilla extract
4 large eggs, at room temp
Directions:
Preheat oven to 325 degrees. Line cupcake pans with liner. Combine graham craker crumbs, sugar, and butter. Stir together with fork until all ingredients moistened. Press 1 tbsp of mixture into bottom of each liner. Bake 5 minutes. Set aside to cool.
To make cheesecake, beat cream cheese on medium-high speed in bowl of stand mixer until fluffy. Blend in sugar until smooth. Mix in salt and vanilla. Beat in eggs one at a time, mix well after each. Spoon 3 tbsp of cheesecake batter over crust in each liner. Bake until set, about 22 minutes, rotating pans halfway through. Let cool at room temp then chill in fridge for at least four hours. Serve plain or with topping.
Jalapeno Poppers
By Christina Myers
Jalapeno Poppers
18 fresh jalapeno peppers, halved lengthwise and seeded
· 1 (8 ounce) package cream
cheese, softened
· 1 (12 ounce) package bacon
strips
Directions
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Fill each jalapeno half with cream cheese. Wrap 1/2-1 bacon strip around each jalapeno half. Arrange wrapped jalapenos on baking sheet.
- Bake 12 minutes in preheated oven, or until bacon strips are crisp. Serve warm.
Homemade Pizza
By Alesya Flynn
Homemade Pizza:
1/4 ounce
dry yeast
1 cup
water, lukewarm
1 teaspoon
sugar
3 cups
bread flour
1/2
teaspoon salt
1
tablespoon olive oil
1/2 cup
tomato puree
2
tablespoons tomato paste
1 garlic
clove, minced
1
tablespoon fresh basil, chopped
4 ounces
fresh mozzarella cheese
Directions:
Dough:
In a glass
or plastic bowl, combine yeast, water, and sugar (the water can just be water
from the tap, make sure it's below 100°F).
Stir to
dissolve the yeast and let the yeast "bloom" for 15 minutes.
Stir in 1
cup flour, add salt, and then stir in another cup of flour (the remaining cup
of flour will be your "bench" flour and added flour).
Dump
mixture onto kneading board and work in last cup of flour, kneading until dough
is soft and elastic, but not sticky. Form dough into a ball.
In another
bowl, pour in the 1 tbsp olive oil and spread around.
Coat ball
of dough with oil and cover bowl with a damp towel and let dough rise for 40
minutes.
Punch down
dough and knead on board about 2 minutes. Dough is now ready to spread in the
pan.
To avoid
sticking of crust, lightly spray pizza pan with olive oil or vegetable oil
spray and then work dough to pan (or use free form pan) - this dough is enough
for 1 14-in pizza with a thin bottom crust and enough dough around the edge to
munch.
Sauce:
Combine
pureed tomatoes, tomato paste, minced garlic, and basil.
Spread onto
prepared pizza dough.
Top with
sliced mozzarella cheese and bake at 500°F for 11-13 minutes.
Creamy Macaroni and Cheese
By Ophelia Dunk
Creamy Macaroni and Cheese Recipe courtesy Paula Deen
Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Creamy Macaroni and Cheese Recipe courtesy Paula Deen
Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Apple Gorgonzola Salad with Spiced Pecans
Apple Gorgonzola Salad with Spiced Pecans
By Christina Myers
By Christina Myers
4-6 cups lettuce or greens
1-2 apples sliced into wedges
1/2 cup craisins
1/2 cup gorgonzola crumbles
1/2 cup spiced pecans*
Raspberry vinegarette to taste
Toss ingredients together and enjoy!
*Spiced Pecans:
1 egg white, lightly beaten
1 tablespoon water
3 cups pecan halves
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Directions
1. Preheat oven to 350 degrees F
(175 degrees C). Line a baking sheet with aluminum foil.
2. In a small bowl beat the egg
white with the water. Stir in the pecans, mixing until well
moistened.
3. In a small bowl, mix together
sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the
moistened nuts. Spread nuts on prepared pan.
4. Bake in preheated oven for 30
minutes, stirring once or twice. Be careful not to overcook and burn
the nuts.Makes 6 servings
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