There has been a lot of Pinteresting cooking going on around
here. And now that Himself is home, I’ll
be trying even more. The last two
recipes were prepared by my Mom for Little Bird’s birthday party. The recipes are as written on their web sites.
Melt
in Your Mouth Chicken Breast from:
Ingredients:
4
boneless chicken breast halves
1
cup mayonnaise
1/2
cup freshly grated parmesan cheese
1
1/2 teaspoons seasoning salt
1/2
teaspoon ground black pepper
1
teaspoon garlic powder
Directions:
Mix
mayonnaise, cheese and seasonings.
Spread
mixture over chicken breast and place in baking dish.
Bake
at 375°F for 45 minutes.
[Notes: The pinner swapped out Greek yogurt for the
mayo, which I did also. The yogurt made
for a very tangy sauce. I’m not sure how
much I really liked it. It was good but
I don’t know if I will fix it again.]
Baked Parmesan Tomatoes from:
4 tomatoes, halved horizontally
1/4 cup freshly grated Parmesan cheese
Freshly ground pepper, to taste
1 teaspoon chopped fresh oregano
4 teaspoons extra-virgin olive oil
Preheat oven to 450° F.
Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil. Bake until the tomatoes are tender, about 15 minutes.
[Note: To sample the recipe I used 1 tomato that was already sliced. So that cut the cooking time almost in half. I also used a basil-oregano-sun dried tomato mix instead of plain oregano. Finally, I hit them with the broiler for a minute before serving to brown the melted cheese.]
Baked
Butternut Squash Fries from:
One
2lb butternut squash
2
tablespoons canola oil
Salt
Preheat
the oven to 400 degrees F. Peel a large butternut squash, slice it width-wise
down the center and then length-wise so that you have 4 equal quarters. Scoop
out the fleshy, seedy centers of the two bulbous ends. Cut the squash into
even, thin sticks, about 1/3″ thick.
They’ll
take about 40 minutes in the oven. Flip them halfway.
[Note: I added some Cajun seasoning to a row of
fries before baking and they were waaaay better.]
Wild
Rice Salad from:
1
cup long-grain wild rice (6 ounces)
Kosher
salt
2
navel oranges
2
tablespoons good olive oil
2
tablespoons freshly squeezed orange juice
2
tablespoons raspberry vinegar
½
cup seedless green grapes, cut in half
½
cup pecans, toasted
¼
cup dried cranberries
2
tablespoons scallions, white and green parts, chopped
½
teaspoon freshly ground black pepper
Place
the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and
bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very
tender. Drain well and place the rice back in the pot. Cover and allow to steam
for 10 minutes.
While
the rice is still warm, place it in a mixing bowl. Peel the oranges with a
sharp knife, removing all the white pith. Cut between the membranes and add the
orange sections to the bowl with the rice. Add the olive oil, orange juice,
raspberry vinegar, grapes, pecans, cranberries, scallions, ½ teaspoon of salt,
and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for
seasonings and serve at room temperature.
Oreo
Cheesecake Cookies from:
Recipe
from Brown Eyed Baker, adapted from Tasty Kitchen, originally from Multiply
Delicious
Yield:
About 1 dozen cookies (mine made about 1 1/2 dozen, as I used around 1 inch
balls of dough)
3
ounces cream cheese, at room temperature
1
cup granulated sugar
1
teaspoon vanilla extract
1
cup all-purpose flour
½
cup mini chocolate chips (I didn't have minis so I left these out)
1
cup Oreo cookie crumbs
3.
Add the sugar and vanilla extract and mix until the ingredients are
well-combined. Add the flour and mix on low until the flour is incorporated.
Stir in the mini chocolate chips with a rubber spatula.
4.
Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½
to 2″ balls (the dough will be soft, don’t worry if it doesn't scoop into a
well-formed ball, the crumbs will help hold it together) and then roll in the
cookie crumbs. Place the cookie balls on the baking sheet. Bake for 12 to 15
minutes, or until the edges are golden and the tops are slightly puffed.
Hi Teri - I just wanted to say hi - I noticed you started following Reading List, and I wanted to say Thank you!
ReplyDeleteI enjoyed perusing your site today, so glad to building a fun blogging community with you.
Marissa
http://forfunreadinglist.blogspot.com