Green Smoothies

I've been following the 2-week Conscious Cleanse program to try to detox my body and hit the reset button on all my unhealthy food cravings (I'm on day 9 so far).  The program focuses heavily on fresh natural fruits and veggies, emphasis on the veggies, with lean meats and beans and legumes, while eliminating  potential allergenic or toxic ingredients such as wheat, corn, sugar, dairy, eggs, caffeine, or anything processed.   Each morning, I've made myself a "green smoothie" which is a combination of fruit and a green leafy vegetable.  They don't look appetizing due to the green color, but they're pretty good and you can't taste the spinach for the most part.  The first day, I added way too much kale, but I put a banana in the blender and it tasted much better.   Here are some of the recipes I've tried so far:



Blueberry-Banana-Kale Smoothie
Yield: 1 quart (32 oz)

1 cup blueberries
1 medium banana
1/2 medium lemon, peeled
4 kale leaves, stems removed
2 cups water

In a high speed blender, blend all until creamy.



Apple Salad Smoothie
Yield: 1 quart

1 large banana
1 large Fuji apple
1&1/2 cups kale, stems removed
2 cups water





Swiss Cinnamon Smoothie
Yield: 1 quart

1 cup blueberries
1 medium banana
2 Swiss Chard leaves, stalks removed
1 teaspoon ground cinnamon
1 tablespoon hemp seeds
2 cups water 


Raspberry Creamsicle Smoothie
Yield: 1 quart

1 cup raspberries
1 large banana
2 cups spinach
1 heaping tablespoon chia seeds (soaked in 3 TBSP water for at least 15 minutes)
2 cups water


Peach Smoothie
Yield: 1 quart

1 medium banana
1 medium peach
2 cups spinach

2 cups water


Mango-Pineapple Smoothie
Yield: 1 quart

2 large mangoes (about 2 cups fruit)
1/2 cup pineapple
1&1/2 cups romaine lettuce
2 cups water

Mango-Chipotle-Agave Chicken (2012 - Week 18)

Week 18 Featured Ingredient:  Agave Nectar

Happy Cinco de Mayo!
I went Agave Nectar crazy this week.  I saw it in the baking aisle of the grocery store and decided to use it this week since most Agave nectar is produced in Mexico and today is Cinco de Mayo.  Agave nectar is a liquid sweetener that comes from the Agave plant.   Anyway, here are my Cinco de Mayo recipes.... enjoy!!

Mango-Chipotle-Agave Chicken 

(on Cilantro-Lime Rice and Cumin Black Beans)

Ingredients:
Chicken breasts, boneless, skinless
mango, cut into strips
rice
cilantro, chopped
lime juice
black beans, rinsed and drained
ground cumin
 
Marinade Ingredients:
1-2 cups chopped mango
1 cup mango juice (I used Tropicana Orange-Mango juice)
2 tablespoons amber agave nectar
1 cup fresh cilantro
1 shallot, chopped
4 cloves garlic, minced
3 chipotle peppers in adobo sauce (add an extra if you like lots of heat)
1 tablespoon adobo sauce
2 tablespoons lemon juice
2 tablespoons rice wine vinegar
1 tablespoon canola oil
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper


Directions:
Throw all the marinade ingredients into a blender and puree it.  Reserve half the mixture, and pour remaining half into a large resealable plastic bag and put chicken breasts in the bag and massage until chicken is coated well.  Refrigerate and let marinate for at least 6-8 hours.

Remove chicken from bag and sear breasts in large skillet on medium-high heat for 2-4 minutes per side, depending on thickness of breasts (internal temperature of 160ºF).  Pour reserved mixture over chicken and let reduce in pan to get a nice sauce, occasionally basting chicken.

Cook the rice according to package directions and toss with chopped cilantro and lime juice (I have no idea how much I used... I just squeezed whatever I felt like).   Cook the black beans and stir some ground cumin in with them. Place rice and beans on plate, top with chicken and sauce, and garnish with mango slices.  Enjoy!

Mexican Churro Balls with Agave Nectar Caramel Sauce

Ingredients:
1 cup water
1/3 cup butter
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup flour (Note: I ended up using over 2 cups flour to make this batter work at all!)
4 eggs
canola oil, for frying
1/2 cup sugar
1/2 teaspoon cinnamon (I used Penzeys Ceylon Cinnamon)

Caramel Sauce:
1&1/2 cups Agave nectar
1/2 cup heavy whipping cream
2 tablespoons butter
pinch sea salt

Directions:
To make donuts, in a medium saucepan, heat water, butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble.  Add the flour all at once and stir briskly with a wooden spoon until well mixed. Remove from the heat and add eggs, one at a time, beating well with spoon after each.  The dough should look soft and glossy and retain a "hook" shape when the spoon is pulled from the dough.

Pour 1 to 2" of oil into a deep heavy skillet or pot.  Heat over medium heat.  Pipe dough (for crullers) or drop by spoonful (for balls) into the oil.  Don't overcrowd.  Fry, turning once, until golden brown.  Drain on paper towels.   Mix the sugar and cinnamon together and place in paper bag.  Drop a few donuts in bag and shake until coated.

For caramel sauce, mix all ingredients in saucepan over medium-high heat.  Cook 10-15 minutes, stirring occasionally.  For a thinner sauce, add more cream.  Serve.  Store sauce in fridge.

Agave Mint Limeade

Ingredients:
1/2 cup lime juice
2 tablespoons fresh mint leaves, crushed
2 tablespoons agave nectar
5 cups water
crushed ice

Directions:
Combine lime juice and mint leaves in blender.  Add agave nectar and water and stir.  Chill and serve with ice.

St Patrick's Day Recipes

I'm not Irish, but that doesn't stop me from jumping on the green bandwagon once a year.  Tomorrow I'll once again be cooking an Irish-inspired meal, but meanwhile, I thought I'd re-post some of my previous St. Patrick's Day recipes.   Enjoy!

Happy St. Patrick's Day!

Corned Beef Cabbage Bake 

 Ingredients:

1/8 cup butter, cubed

2 cups chopped cabbage

1/3 cup chopped onion

1/2 teaspoon caraway seeds

6 oz deli corned beef, chopped

1 cup (8 oz) shredded Swiss cheese

1/8 cup Thousand Island salad dressing

1 tube (12 oz) refrigerated buttermilk biscuits

Directions:

In a large skillet, melt butter; stir in the cabbage, onion, and caraway seeds.  Cover and cook over medium heat for 8-10 minutes or until cabbage is crisp-tender, stirring occasionally; set aside.  Meanwhile, in a large bowl, combine the corned beef, Swiss cheese, and salad dressing.  Separate biscuits; place in an ungreased 9" round baking pan and press onto bottom and halfway up sides of pan.  Add cabbage mixture; top with corned beef mixture.  Bake, uncovered, at 350º for 20-25 minutes or until heated through and biscuits are golden brown.  Cut into wedges.

Anne Says:  It was like eating deep-dish Corned Beef Pizza.  Thumbs up!

Reuben Braid

Ingredients:

3-4 oz cooked corned beef brisket, chopped

3/4 cup shredded Swiss cheese

1/2 cup sauerkraut, rinsed and well-drained

1/2 small onion, chopped

1&1/2 tablespoons Thousand Island dressing

1/2 tablespoon Dijon mustard

1/4 teaspoon dill weed

1 package (8 oz) refrigerated crescent rolls

1 egg white, lightly beaten

1/2 tablespoon sesame seeds

Directions:

In a large bowl, combine the first seven ingredients. 

Unroll the crescent roll dough onto an ungreased baking sheet; seal seams and perforations.  Spread the corned beef filling down the center of rectangle.  On each long side, cut 1"-wide strips to within an inch of filling.  Starting at one end, fold alternating strips at an angle across filling' seal ends.  Brush egg white over dough; sprinkle with sesame seeds.  Bake at 375 degrees for 25-30 minutes or until golden brown.

Anne Says:  This was excellent. I recommend it.

Spinach-Stuffed Lamb Chops w/ Rosemary Glaze

Ingredients:

1/4 cup honey

2 tablespoons Dijon mustard

2 tablespoons chopped rosemary

1 teaspoon black pepper

1 teaspoon lemon juice

1 tablespoon balsamic vinegar

3 cloves garlic, minced

4 lamb loin chops (~1" thick, 6 oz)

2 cups frozen chopped spinach, thawed

Goat cheese or shredded Swiss cheese

3 garlic cloves, slivered

salt

pepper

Directions:

Combine the honey, mustard, rosemary, black pepper, lemon juice, balsamic vinegar, and minced garlic.  Pour marinade into a resealable plastic bag and add lamb chops, turning to coat.  Refrigerate overnight.

Cut a deep slit into lamb chops and stuff with slivered garlic, cheese, and spinach.  Place lamb chops on rack in a roasting pan and sprinkle with salt and pepper to taste.  Pour or brush rosemary marinade over chops.  Bake/broil lambs, basting occasionally, at 450 degrees until meat thermometer reads 160 degrees for medium doneness, about 7 minutes per side.

 Anne Says: These were delicious, but I'd use less rosemary next time.

Irish Stew

Ingredients:

1&1/2 pounds lamb stew meat

1 medium onion, chopped

2 garlic cloves, minced

2 teaspoons olive oil

2 cups reduced-sodium beef broth

2 cups water

2 medium potatoes, peeled and cubed

2 medium carrots, cut into 1" slices

1/2 cup turnip, cubed

1 teaspoon salt

1/2 teaspoon thyme

1/2 teaspoon rosemary

1/2 teaspoon marjoram

1/4 teaspoon pepper

2 tablespoons flour

3 tablespoons fat-free milk

1/2 teaspoon browning sauce, optional

3 tablespoons minced fresh parsley

Directions:

In a Dutch oven, saute onion in oil.  Add lamb to brown in oil.  Add garlic and stir for 1 minute.  Add broth and water and bring to a boil; reduce heat and simmer for 1 hour or until meat is tender.

Add potatoes, carrots, turnip, and seasonings, and bring to a boil.  Reduce heat; cover and simmer for 20-30 minutes until vegetables are tender. 

In a small bowl, combine the flour, milk, and browning sauce until smooth; stir into stew.  Add parsley.  Bring to a boil; cook and stir for 2 minutes until thickened.

Anne Says:  This stew was really excellent!

Pot o' Gold Potato Soup

Ingredients:

3/4 cup chopped celery

3/4 cup chopped onion

1/4 cup butter

2 cans (14.5 oz each ) chicken broth

2&1/3 cups mashed potato flakes

1&1/2 cups milk

1/2 cup cubed Velveeta cheese

3/4 teaspoon garlic salt

1/4 teaspoon chili powder

1/2 cup sour cream

Directions:

In a medium saucepan, saute celery and onion in butter for 2-3 minutes.  Stir in broth and bring to a boil.  Reduce heat; add potato flakes and cook for 5-7 minutes.  Add milk, cheese, garlic salt, and chili powder.  Cook and stir until cheese is melted.  Just before serving, stir in sour cream.

Anne Says: This was a good soup, and so easy to make.

Irish Champ

Ingredients:

3-4 Russet or Yukon Gold potatoes

1/2 bunch scallions (bulb and green stem)

3/4 cup milk

1/4 stick butter, plus extra if desired

salt 

pepper

Directions:

Scrub and peel the potatoes, quarter them, and boil in water.  Meanwhile, finely chop the scallions.  Cover with cold milk and slowly bring to a boil.  Simmer for about 3 to 4 minutes, turn off the heat, and leave to infuse.  Mash the boiled potatoes and mix with boiling milk and scallions.  Beat in the butter.  Season to taste with salt and pepper.  Serve with a knob of butter melting in the center.

Anne Says:  It was a respectable mashed potato recipe.

Irish Soda Bread

Ingredients:

2 cups flour

2 tablespoons dark brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons butter

2 eggs, divided

3/4 cup buttermilk

1/3 cup raisins

Directions:

In a bowl, combine flour, brown sugar, baking powder, baking soda, and salt.  Cut in butter until crumbly.  Combine 1 egg and buttermilk; stir into flour mixture just until moistened.  Fold in raisins.   Knead on a flour surface for 1 minute.  Shape into a round loaf; place on a greased baking sheet.  Cut a 1/4"-deep cross in top of loaf.  Beat remaining egg; brush over loaf.  Bake at 375 degrees for 30-35 minutes or until golden brown.

Anne Says: This wasn't my favorite recipe.  The bread seemed dry, but I think that's how it's supposed to be.

Irish Soda Bread Muffins

Ingredients:

2 cups flour

3 tablespoons sugar

1&1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup butter

1 cup lowfat buttermilk

1 large egg, beaten

3/4 cup currants or raisins

1/2 teaspoon caraway seeds

Directions:

In a large bowl, stir together dry ingredients.  With pastry cutter, cut butter until mixture resembles coarse crumbs.  In a small bowl, stir together buttermilk and egg until blended, and stir into dry ingredients.  Stir in raisins and caraway seeds   Spoon batter into greased muffin tin and bake at 375 degrees for 20-25 minutes.

Anne Says:  These tasted much better than the Soda Bread I made, but still needed a pat of butter.

Irish Soda Farls

Ingredients:

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 cup buttermilk

raisins (optional)

butter or jam (optional)

Directions:

Preheat heavy skillet to medium-low heat.

Place flour and salt in a bowl and sift in baking soda.  Make a well in the center and pour in buttermilk.  Work quickly to mix into dough and knead very lightly on a well-floured surface.  Form into a flattened circle, about 1/2" thick and cut into quarters with a floured knife.

Sprinkle a little flour over the base of the hot pan and cook the farls for 6-8 minutes on each side until golden.

Anne Says: These were my favorite of the Soda Bread recipes.

Shamrock Meringue Cups

Ingredients:

4 egg whites

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon cream of tartar

1 cup sugar

1 can (14oz) sweetened condensed milk

1/2 cup lime juice

2 cups reduced-fat whipped topping

2 to 3 drops green food coloring

20 green candied cherries

Directions:

Place egg whites in a small bowl; let stand at room temperature for 30 minutes.  Add the vanilla, salt, and cream of tartar; beat on medium speed until soft peaks form.  Gradually beat in sugar on high until stiff peaks form.

Drop meringue into 12 mounds on two parchment paper-lined baking sheets.  With the back of a spoon, shape into 3-inch cups.  Bake at 275 degrees for 45-50 minutes until set and dry.  Turn off oven and do not open door; leave meringues in oven for 1 hour.

Meanwhile, in a small bowl, beat milk and lime juice until combined.  Cover and refrigerate for 1 hour until set.  Fold in whipped topping and food coloring.  Spoon 1/3 cup filling until each meringue cup.  Cut 18 cherries in half and two into thin slivers; garnish each dessert with a shamrock shape with cherries.

Anne Says: These desserts were very different and interesting, but good.

Leprechaun Patties

Ingredients:

1/2 cup butter

3/4 cup white sugar

1 egg

1/2 teaspoon vanilla extract

1&1/2 cups grated zucchini

1&1/2 cups flour

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup quick cooking oats

1 cup granola

2 cups semisweet chocolate chips

Directions:

In a medium bowl, cream butter and sugar until fluffy.  Stir in the egg and vanilla, and then stir in the zucchini.  Sift together the flour, baking soda, and cinnamon, and stir into the zucchini mixture.  Finally, stir in the oats, granola, and chocolate chips.

Drop dough from a teaspoon onto unprepared cookie sheets.   Bake at 350 degrees for 10-12 minutes. Makes ~3 dozen cookies.

Anne Says:  These were really good cookies, and healthier too!

Blarney Stone Bars

Ingredients:

1/2 cup butter, softened

3/4 cup packed brown sugar

2 eggs

1 tablespoon milk

1 teaspoon vanilla extract

3/4 cup flour

3/4 cup quick-cooking oats

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup English toffee bits

1/3 cup chopped pecans

Frosting:

4 oz cream cheese, softened

3 tablespoons butter, softened

1&1/2 cups confectioners' sugar

1 teaspoon vanilla

2-3 drops green food coloring

Directions:

In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs, milk, and vanilla.  Combine flour, oats, baking powder, and salt; gradually add to creamed mixture.  Fold in the toffee bits and pecans.  Spread into a greased 9" square baking pan and bake at 350 degrees for 20-24 minutes until a toothpick comes out clean.

Meanwhile, to make the frosting, beat the cream cheese and butter, and add confectioners' sugar, vanilla, and food coloring.  Spread frosting over cooled bars and cut into diamond shapes. (Makes ~ 2 dozen)

Anne says:  This was an excellent dessert bar.  Very tasty!

Lucky Horseshoes

Ingredients:

1 package (16 ounces) large marshmallows

3 tablespoons butter, cubed

4 cups crushed pretzels

1 cup semisweet chocolate chips

1/2 cup butterscotch chips

Directions:

Place two 5"-diameter bowls upside down in the center of two 9" round pans; coat pans with cooking spray.

In a large microwave-safe bowl, melt marshmallows and butter on high for 1 minute.  Stir in pretzels.  Quickly add chips; stir gently until coated.  Divide mixture in half.  Press each portion into prepared pan, leaving a 4" opening at one end.  Cool for 15 minutes.  Run a knife around edges of pan to loosen and invert onto a serving platter. (Makes 2 horseshoes)

Anne Says: This was a good granola-bar-like snack.

Ninth Day of Christmas

Anne's 12 Days of Christmas Recipes

 On the ninth day of Christmas, for myself, I cooked...

~ Nine Ladies Dancing ~

 Anne presents...

Eggs Flamenco,
Ladyfingers doing the Salsa,
& Tennessee Waltz Drink

  

When I first began conceptualizing Nine Ladies Dancing, I knew I wanted to do something relating to dance, salsa being the first and most obvious thought.  I started mentally thinking about other dance types, and I considered doing a play on meringue/merengue, but when I typed "flamenco recipe" into google...viola!  Eggs Flamenco, or Huevos Flamencos, is a very old and traditional Spanish dish.  Perfect!  I stayed very true to the recipe and it tasted great.  Not too spicy.  You can't tell from the picture, but the entire underside of the egg and chorizo slices was all vegetable-based.  I then made homemade ladyfingers and made a fruit salsa to pair with it using strawberries, raspberries, and kiwi fruit.  My ladyfingers turned out quite nicely!  And lastly, I found the Tennessee Waltz Drink, which was perfect because I still had some Peach Schnapps left from my Muppet party.  It was yummy.

Anne's Fun Facts:

Cost of 9 Ladies Dancing (2010 Christmas Price Index) =$6,273.00 

(The most expensive item in 2010.  Must be high-quality dancers.) 

Flamenco is a style of music and dance that originated in regions of southern Spain, perhaps in the late 18th century or earlier. The flamenco dance is known for its emotional intensity, expressive use of the arms, and rhythmic stamping of the feet.  It is characterized by a proud, upright carriage - for the women, the back is often held in a marked back bend. 

Salsa is a syncretic dance form with origins in Cuba in the 1920's as the original American meeting point of European and African cultures. The current method of Salsa dancing contains movement elements from a variety of dance genres including traditional  mambo, guaguanco, swing, and hustle. 

The Waltz is a ballroom and folk dance in 3/4 time, performed primarily in closed position.  "The Tennessee Waltz" is a country music song.  It was first recorded by Cowboy Copas in 1947 then later popularized by Patti Page and by Les Paul and Mary Ford in 1950.  The popularity of this song also made it the fourth official song of the state of Tennessee in 1965.

********************

Recipes:

Eggs Flamenco

2 servings

Ingredients:

2 tablespoons olive oil

4-5 oz Spanish chorizo sausage (2 links), sliced 1/2"-thick

1/2 medium onion, diced

1 garlic cloved, minced

1/2 red pepper, seeded and diced

1/2 green pepper, seeded and diced

1/2 can (4 oz) tomato sauce

1 tablespoon Spanish sweet smoked paprika

2 tablespoons dry sherry

2-4 large eggs

1/4 cup grated parmesan cheese

1 tablespoon chopped chives

Directions:

 Heat oil in a large skillet and fry the sausage.  Remove sausage and set aside.   In the same pan, saute the onions, garlic, and peppers.  Add the tomato sauce, paprika, and sherry; simmer and let reduce.

Divide the tomato-pepper mixture between two cazuelas or two 6" diameter flat clay or ceramic oven-proof dishes.  Arrange the pieces of chorizo on top.  Break one or two eggs on top of each dish.  Bake in 350º oven about 10-15 minutes or so, until egg whites are cooked.  Remove from the oven and sprinkle with parmesan and chives.

****************

Ladyfingers with Fruit Salsa

Makes ~24 ladyfingers;  25 calories each (without salsa)

Ingredients:

2 eggs, separated

1/3 cup white granulated sugar, divided
1/2 teaspoon almond extract

1/2 cup flour

1/4 teaspoon baking powder

Fruit salsa:
strawberries, raspberries, kiwi, orange juice, combined in food processor

Directions:

Place egg whites in bowl and beat on high until soft peaks start to form.  Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy.  In another bowl, beat egg yolks, almond extract, and remaining sugar.  Whip until thick and very pale in color.  Fold half the egg whites unto the egg yolk mixture.  Sift flour and baking powder together and fold into yolk-white mixture.  Fold in the remaining egg whites.  Transfer mixture to a pastry bag and pipe out onto a parchment paper-lined baking sheets.  Bake at 400º for 8 minutes.   Serve with fruit salsa if desired.

*****************

Tennessee Waltz Drink

Ingredients:
2 oz. Pineapple Juice
4 oz. Vanilla Ice Cream
1 &1/4 oz. Peach Schnapps
1 oz. Passion Fruit Juice
Whipped cream (optional)
Strawberry (optional)

Directions: 

Blend ingredients until smooth, pour into parfait glass, and garnish with whipped cream and a strawberry.

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Anne's 12 Days of Christmas Recipes  
(I will be posting one per day from Dec 26 thru Jan 6th, 2010).  Feel free to comment!

1st Day: Partridge in Pear Tree             7th Day: Seven Swans a-Swimming
2nd Day: Two Turtledoves                    8th Day: Eight Maids a-Milking
3rd Day: Three French Hens                 9th Day: Nine Ladies Dancing
4th Day: Four Calling Birds                  10th Day: Ten Lords a-Leaping
5th Day: Five Gold Rings                     11th Day: Eleven Pipers Piping
6th Day: Six Geese a-Laying                12th Day: Twelve Drummers Drumming

Eighth Day of Christmas Recipe

Anne's 12 Days of Christmas Recipes

 On the eighth day of Christmas, for my true love, I cooked...

~ Eight Maids a-Milking ~

 Anne presents...

Swiss Miss Cocoa Milkshake
and
4-Cheese Baked Macaroni

Although it's the least expensive item in the song in today's world, eight maids a-milking were a valuable gift in olden times.  In the old days, they didn't have good refrigeration to store fresh milk; it would sour and go bad.  So, in both England and France, cheese became an important milk product that provided food over the long winters.  

Mmmm cheese.  As my family knows, I am a sucker for mac and cheese.  Of all the 12 days, my grocery bill came closest to matching the actual cost of the item in the Christmas song, mostly because of the special cheeses I had to buy.  Jeremy and I grated a LOT of cheese for this recipe.  We weren't sure if we would like the taste of the cheeses it called for, but I was really happy with the final combination after it was baked.  It was gooey and delicious!  And it made a LOT of leftovers, which I've been enjoying the past few days.

If a maid in Switzerland milked a cow by hand...you'd get a Swiss miss milk shake. hahaha.  The Swiss Miss Cocoa Milkshake was a Hungry Girl recipe.  It was good, but not outstanding.  That's because it was a diet shake and used ice and water instead of milk. But it did have ice cream at least.  Still, for the calorie reduction, it was pretty tasty and I'd make it again.

Anne's Fun Facts:

Cost of 8 Maids a-Milking (2010 Christmas Price Index) =$7.25/maid = $58

Calories in a 24-oz Milkshake from Jack-In-The-Box = 1,230 calories
Calories in a 24-oz Swiss Miss Milkshake                    = 206 calories

Yawning for the Chesire Cheese... In 18th century England, they played a game on Christmas night called "Yawning for the Chesire Cheese."  It was a yawning contest to see who could produce the widest and longest yawn.   The winner won the cheese.

Be very careful if a man asks you to go a-milking!!  In the 18th century, when a maiden was asked to "go a-milking" it had one of two meanings.  Either it was a proposal of marriage;  or, it was a rather risque invitation for intimacy.  I wonder how the girls knew which intention was meant??   That could be scandalous!

It's no use crying over spilt milk.  This phrase can be traced all the way back to 1659, appearing as a proverb in James Howell's Paroimiografia.

********

Recipes:

4-Cheese Baked Macaroni
Recipe slightly altered from Food Network Channel's Emeril Lagasse
Makes: 6 Servings  (seemed like it made more than that)

Ingredients:

7 tablespoons butter, divided
4 tablespoons flour
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Red Hot Sauce
8 &1/2 ounces grated Parmigiano-Reggiano (~2 cups)

1 pound elbow macaroni
1/2 teaspoon minced garlic

8 ounces grated Cheddar cheese
4 ounces grated Fontina cheese
4 ounces grated Gruyere cheese
1/4 cup fresh bread crumbs
1/2 teaspoon cayenne pepper

Directions:

In a heavy medium saucepan, melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.


Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is al dente (slightly undercooked).  Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.


In a large bowl, combine the cheddar, fontina, gruyere, and 4 ounces of the remaining parmesan cheese. Toss to combine.

Using the remaining tablespoon of butter, grease a 3-quart baking dish.  Place one-third of the macaroni in the bottom of the prepared casserole dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture.

In a small bowl, combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the cayenne pepper, and toss to combine. Sprinkle this over the top of the macaroni and cheese.

Bake at 350º for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving. 

*************

Swiss Miss Cocoa Milkshake
Makes one 24-oz shake or two 12-ounce shakes
Calories: 206 (for a 24-oz shake without whipped cream)

Ingredients:
3/4 cup Slow-Churned Reduced-Fat Chocolate Ice Cream
1 25-calorie packet of Swiss Miss Diet Hot Cocoa Mix
1&1/2 tablespoons Hershey's Lite Chocolate Syrup
2 Splenda packets
hot water and cold water
2 cups crushed iced
Fat-free Reddi-whip (optional) 
maraschino cherry (optional)

Directions:
Dissolve cocoa mix and Splenda into 2 ounces of hot water, mixing well.  Add syrup and 6 ounces of cold water and stir.  Place crushed ice and ice cream in a blender.  Top with liquid mixture.  Blend at low to medium speed until shake is thoroughly mixed but not liquified.  Pour into a tall glass and top with whipped cream and cherry if desired.  Straw recommended.

**************************************

Anne's 12 Days of Christmas Recipes  
(I will be posting one per day from Dec 26 thru Jan 6th, 2010).  Feel free to comment!

1st Day: Partridge in Pear Tree             7th Day: Seven Swans a-Swimming
2nd Day: Two Turtledoves                    8th Day: Eight Maids a-Milking
3rd Day: Three French Hens                 9th Day: Nine Ladies Dancing
4th Day: Four Calling Birds                  10th Day: Ten Lords a-Leaping
5th Day: Five Gold Rings                     11th Day: Eleven Pipers Piping
6th Day: Six Geese a-Laying                12th Day: Twelve Drummers Drumming

Muppet Mania!

To celebrate successfully completing my 2010 New Year's Resolution to make 100 new recipes, I decided to host a small dinner party with my family.  I decided to make Swedish Meatballs as my 100th recipe, and I thought I'd make a "Swedish Chef" cake to go with it.  And then, plagued with too much free time and an overactive imagination, I started pondering an entire Muppet-themed menu.   I'm proud to say that this is a completely original concept (as far as I know).  I might have gone a little overboard, but once I started, I didn't want to leave out any Muppets!

Anne's Muppet Mania Menu 

(Recipes follow at end of post)

~ Beverages ~
Fozzy Bear’s Fuzzy Navel (alcoholic)
Scooter’s Backstage Blend (non-alcoholic)

~ Appetizers ~
Miss Piggy’s Hot Date with Bacon
Pigs in Space Blankets
Gonzo’s GorGONZOla Bruschetta with Caramelized Onions
Camilla’s Deviled Eggs

~ Soup & Salad ~
Statler & Waldorf’s Heckling Waldorf Salad
Beaker’s Revenge: Minted Honeydew Soup

~ Main Course ~
The Swedish Chef’s Swedish Meatballs
served over
Sam the Eagle’s Nest of Egg Noodles
with gravy and lingonberry jam

~ Sides ~
Kermit’s Ain’t Easy Bein’ Green Beans
Animal’s Crazy Braised Red Cabbage

~ Dessert ~
Rowlf the Dog’s Halloween Bark
100th Recipe Celebration & Birthday Cake 

Muppet Mania Dinner Party:

 Here was the table setting for my little dinner party:

Fozzy Bear's Fuzzy Navel
Recipe: Orange Juice and Peach Schnapps, mixed 50:50 (or whatever you wanted)

Scooter's Backstage Blend  (Non-alcoholic punch)  - Made by Jeremy

Recipe: Frozen Orange Juice Concentrate, Frozen Fruit Punch Concentrate, Water, Ginger Ale, Ice

Appetizers:

Pigs in Space Blankets, Gonzo's GorGONZOla Bruchetta with Caramelized Onions, Camilla's Deviled Eggs, Miss Piggy's Hot Date with Bacon

Pigs in Space Blankets - Made by Anne and Jeremy
Very simple recipe that I borrowed from Hungry Girl's Depudged Pigs in a Blanket.

 Cut each of 8 hot dogs into 4 equal pieces.  Roll out 8 refrigerated crescent roll dough triangles to make each a larger triangle and cut each into thirds.  Starting with the base of each new triangle, roll around a hot dog until the point of the triangle wraps around.  Place the blanketed pigs on a large baking sheet and cook at 375 degrees for about 12 minutes until dough is golden and crispy.  (Makes 32 pigs; ~34 calories each, using fat-free hot dogs and reduced-fat crescent roll dough).


Gonzo's GorGONZOla Bruchetta with Caramelized Onions - Made by Anne

This was my favorite appetizer.  The flavor was wonderfully sweet and although I usually dislike blue cheese, I really liked it with this recipe.  The fig jam was a nice addition too.

 Ingredients:
2 tablespoons olive oil
2 yellow onions, coarsely chopped/sliced
2 tablespoons brown sugar
1 teaspoon balsamic vinegar
1/4 teaspoon salt
dash white pepper
loaf of French bread baguette, diagonally cut into 1/4"-1/2" thick slices (about 18)
1/3 cup fig jam
1/3 cup crumbled Gorgonzola cheese 

Preparation: 
Heat olive oil in large skillet.  Cook onions, brown sugar, salt, pepper, and vinegar over medium heat for about 20-25 minutes, stirring occasionally, until onions are a deep golden brown color.  (You can make this in advance and store it in the fridge for up to 2 days.)

Toast one side of the baguette slices on an ungreased cookie sheet for a couple minutes under the broiler. Turn over each slice.  Spread 1-2 teaspoons fig jam on each slice. Top with caramelized onions and crumbled Gorgonzola cheese.  Broil 2-3" from heat for 1-2 minutes until hot.  Serve immediately.  (Makes about 18, depending on size of bread and amount of topping; ~80 calories each)


Camilla's Deviled Eggs - Made by Mary Beth
Recipe unknown


Miss Piggy's Hot Date with Bacon - Made by Anne 
I adapted this recipe from a traditional "Devils on Horseback" appetizer. I omitted the cheese and added fruit. I thought it was excellent.

Ingredients:
12 large pitted dates
1/4 cup peach & mango chutney (I made this myself from peaches and mangos)
 6 strips Apple Wood Smoked Bacon, cut in half

Preparation:
Spoon the peach and mango chutney into the center of each date and tightly wrap a piece of bacon around each date.  Line a rimmed baking sheet with foil or parchment paper and fit with a wire rack to allow bacon grease to drip down.  Place dates on rack and bake at 400 degrees for 20-25 minutes until bacon is crispy.  Remove from the oven and place a toothpick through each to serve. (Makes 12, ~55-60 calories/date)


Statler and Waldorf's Heckling Waldorf Salad - Made by Mary Beth
Recipe unknown.   It was made with apples, grapes, celery, walnuts, mayo...

Beaker's Revenge: Minted Honeydew Soup - Made by Anne
This was a chilled soup which was very different from anything I've ever had.  It was pretty good, but I wouldn't be able to eat a lot of it.  A small bowl made a nice palate cleanser before the main course.

Ingredients:
4-5 cups honeydew pieces
16 ounces plain non-fat yogurt
4 tablespoons lime juice
1/2 cup fresh mint leaves


Preparation:
Combine all ingredients in a blender and puree mixture for 30 seconds until blended.  Pour mixture through sieve into a bowl.  Chill soup, covered, in refrigerator for at least 2 hours.  Serve garnished with lime and/or mint leaves.  Serves 8, ~74 calories/serving


Swedish Chef's Swedish Meatballs with Homemade Gravy - Made by Anne
Here it is...recipe #100 for the year!!   This was an Alton Brown Food Network recipe, and the only change I made was to use white pepper instead of black pepper to make it more Swede-authentic.  I served it with Lingonberry jam for authenticity too.  It was really, really good, especially with the Lingonberry flavor.  Doesn't it just look amazing?!  I was happy with my colorful choice of side dishes too.

Ingredients:
4 slices white bread
1/2 cup milk
6 tablespoons butter, divided
1 cup finely chopped onion
2 teaspoons salt
1&1/2 pounds ground chuck
1&1/2 pounds ground pork
4 large egg yolks
1 teaspoon ground white pepper
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 cup flour
6 cups beef broth
1/2 cup heavy cream


Preparation:
Tear the bread into pieces and place in a small mixing bowl along with the milk; set aside.

In a large saute pan over medium heat, melt 2 tablespoons butter.  Add the onion and a pinch of salt and sweat until the onions are soft.  Remove from the heat and set aside.

In a large bowl of a stand mixer, combine the bread and milk mixture, ground chuck, ground pork, egg yolks, salt, white pepper, allspice, nutmeg, and onions.  Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions, shape meat into round balls, and place on a sheet pan.  Heat the remaining butter in the saute pan over medium-low heat.  In batches, add the meatballs and saute until golden brown on all sides, about 7-10 minutes.  Remove meatballs and place in an ovenproof dish using a slotted spoon and place in 200-degree oven to keep warm.

Once all the meatballs are cooked, decrease the heat to low and add the flour to the saute pan.  Whisk until lightly browned, about 1-2 minutes.  Gradually add the beef stock and whisk until sauce begins to thicken.  Add the cream and continue to cook until the gravy reaches the desired consistency.  Remove the meatballs from the oven and serve meatballs covered in gravy over noodles and/or with Lingonberry jam.  10-12 servings (~5-6 meatballs/serving)

Kermit's Ain't Easy Bein' Green Beans - Made by Mary Beth
Recipe unknown.  I was busy preparing my own dishes, so I didn't see exactly how she made these, but I know these fresh green beans included garlic and almonds.    There was a garlic incident in my kitchen and the garlic literally flew out of the frying pan in all directions.  We don't know why that happened but it was kind of funny.

Animal's Crazy Braised Red Cabbage with Apples - Made by Anne
I didn't know whether I would like this side dish, but I figured it would add such a nice vibrant color, so I gave it a try.  I combined and modified various recipes to make my own version.  It was time-consuming to make, but I was really pleased with the result, both visually and taste-wise!  I'm glad I used a fresh head of cabbage instead of the pre-shredded stuff for the best flavor, but it turned my hands purplish-blue for awhile. 

Ingredients:~1/2 head red cabbage, shredded
1 cup chopped onion
2 tablespoons olive oil
3 Granny Smith apples, cored and thinly sliced
1/2 cup apple cider vinegar
1 cup apple juice
1 cup dry red wine
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preparation:
Heat oil in a large pot over medium heat. Add onions and saute 3-4 minutes until tender.  Add shredded cabbage, apples, vinegar, apple juice, wine, brown sugar, cinnamon, salt, and pepper.  Bring mixture to a boil, reduce heat, and simmer for 90 minutes, stirring occasionally.   Makes about 8 servings.


Rowlf the Dog's Halloween Bark - Made by Anne
I wanted to include Rowlf, so I thought "Bark" was appropriate.  And since it's October, I thought a Candy Corn version sounded festive.  It was very sweet, but very good.

Ingredients:
16 Halloween-colored chocolate sandwich cookies, chopped
1&1/2 cups broken small pretzels
1&1/2 pounds white chocolate (I found white chocolate wafers at Hobby Lobby and they melted great!)
2 cups candy corn
1/3 cup Reeses Pieces
orange and brown sprinkles

Preparation:
Spread the cookies and pretzels evenly onto a lightly greased baking sheet.  Carefully melt the white chocolate in the microwave until a few small chunks still remain, then stir until all melts (Hint: Do not use white chocolate chips because they don't melt and set well.  Use good baking chocolate such as the chocolate wafers).  Drizzle the chocolate with a spoon over the cookies and pretzels in the pan, spreading the top flat to coat evenly.  Top with candy corn, Reeses Pieces, and sprinkles.  Let cool until firm.  Break into pieces and store in an airtight container.


Swedish Chef Cake - Made and Decorated by Anne
I free-handed the chef and I'm pretty proud of the result.

 Buttercream Frosting:
1/2 cup solid vegetable shortening
1/2 cup butter, softened
1 teaspoon clear vanilla extract
4 cups confectioners' sugar
2 tablespoons milk

Cream butter and shortening with electric mixer.  Add vanilla.  Gradually add confectioners' sugar, one cup at a time, beating well on medium speed.  When all sugar has been added, icing will appear dry.  Add milk and beat at medium speed until light and fluffy.  Keep icing covered with damp cloth in fridge until ready to use.  (May be kept in airtight container in fridge for up to 2 weeks.  Yield: 3 cups