This recipe was on the side of a Pillsbury Brownie box and I didn't want to lose it. Not homemade, but who cares when you are talking about chocolate dessert!
Dark Chocolate Brownie Cookies
1 family size dark chocolate brownie mix
1/2 c. vegetable oil
2 eggs
1/3 c. chocolate chips
Mix everything together. Spoon ping pong size balls on a cookie sheet.
Bake at 375 degrees for 8-9 minutes.
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c = cup
Monday, April 20, 2020
Thursday, April 16, 2020
Grilled Pork Chops with Pineapple and Red Onion
I have finally converted the hubby on grilled fruit! The caramelized pineapple and onion go great with this flavorful pork chop. Yum.
Grilled Pork Chops with Pineapple and Red
Onion
1/2 c. chopped fresh cilantro
1/2 c. pineapple juice (I didn't have any so, I just pureed some pineapple in the food processor)
1 jalapeno pepper, seeds removed and much of the ribs removed (you be the judge based on how spicy you like it)
1 T. honey
juice of one lime
1/4 t. pepper
1/2 t. salt
1 lb. boneless thin cut pork chops, trimmed
1 medium pineapple, peeled, cored, and cut into 1/2 inch rings
1 large red onion, cut into 1/2 inch rings
1 T. EVOO
Combine the cilantro, pineapple juice, jalapeno, honey, lime juice, salt and pepper in a blender or food processor until smooth. Reserve 1/4 c. for serving.
Marinate the pork chops in the mixture for 5-10 minutes.
Brush pineapple and red onion with the olive oil.
Remove the pork chops from the marinated and season with more salt and pepper.
Grill the pineapple and onion for 4-5 minutes per side and the pork chops for 3-4 minutes per side.
Once plated, drizzle the reserved marinated over everything and garnish with cilantro and a lime wedge.
Grilled Pork Chops with Pineapple and Red Onion
1/2 c. chopped fresh cilantro
1/2 c. pineapple juice (I didn't have any so, I just pureed some pineapple in the food processor)
1 jalapeno pepper, seeds removed and much of the ribs removed (you be the judge based on how spicy you like it)
1 T. honey
juice of one lime
1/4 t. pepper
1/2 t. salt
1 lb. boneless thin cut pork chops, trimmed
1 medium pineapple, peeled, cored, and cut into 1/2 inch rings
1 large red onion, cut into 1/2 inch rings
1 T. EVOO
Combine the cilantro, pineapple juice, jalapeno, honey, lime juice, salt and pepper in a blender or food processor until smooth. Reserve 1/4 c. for serving.
Marinate the pork chops in the mixture for 5-10 minutes.
Brush pineapple and red onion with the olive oil.
Remove the pork chops from the marinated and season with more salt and pepper.
Grill the pineapple and onion for 4-5 minutes per side and the pork chops for 3-4 minutes per side.
Once plated, drizzle the reserved marinated over everything and garnish with cilantro and a lime wedge.
---------------
lb = pound
T = tablespoon
t = teaspoon
Saturday, April 11, 2020
Thai Turkey Burgers (or meatloaf!)
Wowsa. I found this recipe in All Recipes magazine. It is loaded with flavor--the ginger really pops. I did modify it a bit. I can't help myself. (I almost like this better as a meatloaf!)
Thai Turkey Burgers
1 egg
3 T. soy sauce
1/3 c. minced fresh cilantro
1/4 c. thinly sliced green onion
1 1/2 T. minced fresh ginger
2 cloves garlic, minced
1/4 t. salt
1/4 t. pepper
1 lb. lean ground turkey
1/3 c. bread crumbs
Whisk egg and soy sauce in a bowl. Add cilantro, green onion, ginger, garlic, salt, and pepper. Add turkey and bread crumbs. Mix well with your hands and shape into 4 patties.
Cook on the grill or in a non stick skillet over medium heat, turning once. 12 to 15 minutes until 165 degrees in center.
If making it as a meatloaf, form a loaf and bake on an oiled rack placed on a baking pan for about 45 minutes at 350 degrees or until internal temp is 160 degrees.
----------------------------------
T = tablespoon
t = teaspoon
c = cup
Monday, April 6, 2020
Beef Burgers
This is a variation of a recipe I found for a Juicy Lucy burger. You Minnesotans should know what that is!
Only have a 1 pound package? No problem. Adjust the seasoning accordingly.
Beef Burgers
1 1/2 lbs. ground beef
1 T. worcestershire sauce
1/2 t. garlic powder
1/4 t. cayenne pepper
1/2 t. kosher salt
1/2 t. pepper
Mix it all together and form 6 1/4 pound patties.
Give them to your grill master to throw them on the grill.
--------------------------
t = teaspoon
T = tablespoon
lb = pounds
Only have a 1 pound package? No problem. Adjust the seasoning accordingly.
Beef Burgers
1 1/2 lbs. ground beef
1 T. worcestershire sauce
1/2 t. garlic powder
1/4 t. cayenne pepper
1/2 t. kosher salt
1/2 t. pepper
Mix it all together and form 6 1/4 pound patties.
Give them to your grill master to throw them on the grill.
--------------------------
t = teaspoon
T = tablespoon
lb = pounds
Thursday, December 26, 2019
Lefse
We make Lefse every Christmas Eve. There are many versions of recipes, but this is the one we like best, rolled nice and thin. I like to use weight instead of cups for accuracy. That's just me. This below is 1 1/2 times my mom's recipe, so the amounts are a bit strange. This makes about 20 pieces.
Lefse
3 1/4 lbs russet potatoes (about 6 cups if you don't have a scale)
6 T. butter, room temperature
1/4 c. + 2 T. heavy cream (3/8 c.)
1/4 t. + 1/8 t. salt (3/8 t.)
1 1/2 t. sugar
10 oz. flour (or 1 to 1 1/2 c. if you don't have a scale) + extra for flouring the cloth and dough balls
Peel the potatoes completely and remove any dark spots. Cut them in even sized chunks so they cook through at the same time. Boil the potatoes in water with a palmful of salt until they are fork tender.
Drain the potatoes and let them steam a bit to dry. Rice the potatoes before they cool so that butter will melt. Add the butter in pats and mix it into the potatoes. Add the salt, heavy cream and sugar and mix well.
Cool to room temperature and then cover and refrigerate overnight.
The next day, add the flour to the potato mix and stir with your hands until it's all combined.
Make dough balls of about 1/4 - 1/3 c. (about the size of a Cutie orange).
Rub in a good amount of flour on the pastry cloth so dough doesn't stick. Press down each ball. Rolling from the middle, gently roll it into a thin circle with no cracks. Keeping the dough cool will help prevent sticking.
Using a lefse stick, slide the stick under the lefse in the middle, gently lift it from the pastry board and move it to the lefse grill preheated to 450 degrees.
Cook first side for about 30 seconds until you see the lefse bubble up and it has some light brown spots when you peek underneath. With the lefse stick, turn it over and cook the other side until it also has light brown spots.
Lift it with the lefse stick and place the cooked lefse in a stack between towels to keep covered until cooled.
Serve with butter, brown sugar, white sugar, cinnamon sugar, or whatever.
Refrigerated, lefse will keep 2-3 days. Freeze up to 6 months.
Lefse
3 1/4 lbs russet potatoes (about 6 cups if you don't have a scale)
6 T. butter, room temperature
1/4 c. + 2 T. heavy cream (3/8 c.)
1/4 t. + 1/8 t. salt (3/8 t.)
1 1/2 t. sugar
10 oz. flour (or 1 to 1 1/2 c. if you don't have a scale) + extra for flouring the cloth and dough balls
Peel the potatoes completely and remove any dark spots. Cut them in even sized chunks so they cook through at the same time. Boil the potatoes in water with a palmful of salt until they are fork tender.
Drain the potatoes and let them steam a bit to dry. Rice the potatoes before they cool so that butter will melt. Add the butter in pats and mix it into the potatoes. Add the salt, heavy cream and sugar and mix well.
Cool to room temperature and then cover and refrigerate overnight.
The next day, add the flour to the potato mix and stir with your hands until it's all combined.
Make dough balls of about 1/4 - 1/3 c. (about the size of a Cutie orange).
Rub in a good amount of flour on the pastry cloth so dough doesn't stick. Press down each ball. Rolling from the middle, gently roll it into a thin circle with no cracks. Keeping the dough cool will help prevent sticking.
Using a lefse stick, slide the stick under the lefse in the middle, gently lift it from the pastry board and move it to the lefse grill preheated to 450 degrees.
Cook first side for about 30 seconds until you see the lefse bubble up and it has some light brown spots when you peek underneath. With the lefse stick, turn it over and cook the other side until it also has light brown spots.
Lift it with the lefse stick and place the cooked lefse in a stack between towels to keep covered until cooled.
Serve with butter, brown sugar, white sugar, cinnamon sugar, or whatever.
Refrigerated, lefse will keep 2-3 days. Freeze up to 6 months.
Monday, November 25, 2019
Pumpkin Banana Chocolate Chip Whole Wheat Muffins
I found this recipe on littlebroken.com and made a batch Thanksgiving weekend.
Pumpkin Banana Chocolate Chip Whole Wheat Muffins
1/3 c. coconut oil, in liquid form
1/2 c. honey
2 eggs
1 c. mashed ripe bananas, about 2-3 bananas (or 1 banana and 1/2 c. applesauce)
1 c. pure pumpkin puree
1/4 c. milk
2 t. pumpkin pie spice
1 t. baking soda
1 t. vanilla extract
1/2 t. sea salt
1 3/4 c. whole wheat flour (orig recipe was for white whole wheat flour, I used reg. whole wheat flour)
1/2 c. chocolate chips
Preheat oven to 425 degrees.
In a large mixing bowl, whisk coconut oil and honey. Add eggs.
Mix in the mashed banana, pumpkin puree, milk, pumpkin pie spice, baking soda, vanilla and salt.
Add the flour and mix just until combined. Fold in the chocolate chips.
Spoon the batter into the muffin tins. This should be enough to fill 12 (I usually have enough for 13-14)
Bake for 5 minutes at 425 degrees, then keeping the muffins in the oven, reduce the oven heat to 350 degrees and bake for an additional 17-20 minutes until a toothpick comes out clean.
Place the muffin pan on a cooling rack to cool. Store cooled muffins covered at room temp for up to 3-4 days.
Pumpkin Banana Chocolate Chip Whole Wheat Muffins
1/3 c. coconut oil, in liquid form1/2 c. honey
2 eggs
1 c. mashed ripe bananas, about 2-3 bananas (or 1 banana and 1/2 c. applesauce)
1 c. pure pumpkin puree
1/4 c. milk
2 t. pumpkin pie spice
1 t. baking soda
1 t. vanilla extract
1/2 t. sea salt
1 3/4 c. whole wheat flour (orig recipe was for white whole wheat flour, I used reg. whole wheat flour)
1/2 c. chocolate chips
Preheat oven to 425 degrees.
In a large mixing bowl, whisk coconut oil and honey. Add eggs.
Mix in the mashed banana, pumpkin puree, milk, pumpkin pie spice, baking soda, vanilla and salt.
Add the flour and mix just until combined. Fold in the chocolate chips.
Spoon the batter into the muffin tins. This should be enough to fill 12 (I usually have enough for 13-14)
Bake for 5 minutes at 425 degrees, then keeping the muffins in the oven, reduce the oven heat to 350 degrees and bake for an additional 17-20 minutes until a toothpick comes out clean.
Place the muffin pan on a cooling rack to cool. Store cooled muffins covered at room temp for up to 3-4 days.
-----
Per the littlebroken.com site Nutrition for 1 of 12 muffins:
- Serving Size: 1 muffin
- Calories: 259
- Sugar: 21.6 g
- Sodium: 218.2 mg
- Fat: 9.8 g
- Carbohydrates: 40.5 g
- Protein: 4.4 g
- Cholesterol: 31.1 mg
Sunday, November 24, 2019
Caramel Corn
Huge shout out to my friend Gail for posting her recipe on facebook. O.M.G. so good.
16 c. popped popcorn (I popped mine in 2 batches of 2 T. oil and 1/3 c. popping corn each)
Melt and stir:
1/4 c. white corn syrup
1 c. brown sugar (I think I prefer light. It's more buttery tasting)
1/4 c. butter
1/2 t. salt
Cook slowly in a saucepan for 5 minutes, bubbling moderately.
Remove from the heat. Add:
1/2 t. baking soda
1/2 t. vanilla.
Careful, this is going to expand the size of the mix.
Put the popcorn in a really big metal bowl and pour the caramel sauce over it and stir it all in. (If you don't have a big bowl, use a couple of sheet pans with sides.)
Bake at 200 degrees for 1 hour, stirring every 15 minutes.
Chocolate Macadamia Nut version: I pulled out about 1/3 of the popped corn and added a lighter layer of caramel and the nuts and tossed it in a second bowl. After it was done baking, I melted some chocolate chips and tossed the corn in that.
-------------------------------
c = cup
t = teaspoon
T = tablespoon
16 c. popped popcorn (I popped mine in 2 batches of 2 T. oil and 1/3 c. popping corn each)Melt and stir:
1/4 c. white corn syrup
1 c. brown sugar (I think I prefer light. It's more buttery tasting)
1/4 c. butter
1/2 t. salt
Cook slowly in a saucepan for 5 minutes, bubbling moderately.
Remove from the heat. Add:
1/2 t. baking soda
1/2 t. vanilla.
Careful, this is going to expand the size of the mix.
Put the popcorn in a really big metal bowl and pour the caramel sauce over it and stir it all in. (If you don't have a big bowl, use a couple of sheet pans with sides.)
Bake at 200 degrees for 1 hour, stirring every 15 minutes.
-------------------------------
c = cup
t = teaspoon
T = tablespoon
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