Showing posts with label Sour cream. Show all posts
I Won Linda’s Cookbook ~ My Kind of Cooking!
in Beef, Cottage cheese, Entree, Fish/Seafood, Ground beef, My Kind of Cooking, Olives, Sour cream, Tuna on Saturday, February 25, 2012
Woo hoo!!! I won, I won!
I am thrilled to say that I won Linda’s excellent cookbook, My Kind of Cooking!!! The great thing with Linda’s cookbook is that ALL of the recipes are made with either 3-4-or 5 ingredients ~ they are hassle-free recipes. It’s a wonderful thing! She has a drawing for it every month and you must check it all out at her interesting blog, My Kind of Cooking.
See that delectable dessert on the cover of her cookbook? It’s Butterscotch-Pecan Tart. You will be drooling at all the fantastic food photos, believe me!
The recipes are so easy, making it great for a no fuss home-cooked meal. Just to name a few of her recipes: On Vacation Dip (yum!), Better than Baked Potatoes (this is a must try ~ I’m wondering how it works), Cabbage Casserole with Alfredo sauce, Tam-Tam Chicken (can’t wait to try this), Southwest Crescents (black beans!) and Doughnut Sundaes (sounds sinful to me and is another one I can’t wait to try!)
You know how aggravating it is to read a recipe out of a cookbook while trying to assemble it and the page suddenly flips over? Well, that is not the case with My Kind of Cooking. Its spiral bound and lays flat for easy recipe reading!
I made her tuna salad. The mix of ingredients intrigued me and I was flat out amazed! Oh my gosh! I will be making it this way from now on! The olives give it zing, the cottage cheese makes it creamy and the Italian dressing ties it all together. It is good and I mean, REALLY GOOD!
Here it is:
Italian Tuna Salad
3 tablespoons mayonnaise
3 teaspoons Italian dressing
2 (3 ounce) cans tuna in water, drained
¼ cup cottage cheese
8 green olives, sliced
In medium bowl, combine mayonnaise and dressing. Mix well. Add remaining ingredients. Mix well.
Makes 2 servings.
Bill looked at My Kind of Cooking also and “After Work Stroganoff” caught his attention. It’s filled with browned ground beef, cream of mushroom soup, sour cream and ketchup. It is easy ~ and fast also when you need a meal ready quickly. It smelled so good when cooking and it was delicious. Bill fell for it hook, line and sinker and so did I. It will be on our dinner table again before too long!
After Work Stroganoff
1 pound ground beef, browned
1 (10-3/4 ounce) can cream of mushroom soup
½ cup milk
½ cup sour cream
¼ cup ketchup
In medium saucepan, combine all ingredients. Mix well. Cook over low heat 15 minutes, stirring occasionally. Serve over noodles.
Makes 4 servings.
By the way, when you visit her blog, you will notice that Linda has a segment called “Fast Food Friday” on Passion Radio 95.7 FM every Friday between 8:15-8:30 a.m. MDT. Click on “radio” and you will hear via the internet. She has a terrific radio voice and a great sense of humor also.
My Kind of Cooking is now my “go-to” cookbook for delicious easy unique dishes.
Linda thanks again for the cookbook! I am honored to have it and will enjoy it immensely!
Now, all of you hop on over to Linda’s website and check out her cookbook!
Boiled Salad Dressing and a Special Burger Sauce
in Chipotle peppers, Garlic, Salad dressings/Vinaigrettes, Sauces/Marinades, Sour cream on Friday, February 24, 2012
When I read, “If you like a good tomato sandwich, it tastes great on that,” this recipe was quickly added to my “must make” list!
This is one of those old-fashioned recipes like your grandma used to make. It’s not only versatile, it’s easy to make and keeps indefinitely in the refrigerator. I came by this recipe on Mitchell’s blog: Heritage Basket & Chair Caning. He has recipes and lots of great tips, so check out his blog!
If you want a tangy, creamy salad dressing, this is it! It’s perfect on a roast beef sandwich, cole slaw, macaroni salads, meat salads ~ just about anything that requires salad dressing. And then later, I have a recipe for you that puts this one to great use!
Here’s Mitchell's recipe:
BOILED SALAD DRESSING
3/4 cup sugar
1/2 cup Boiling Water
1/2 cup Vinegar
1 Tablespoon Dry Mustard
2 Tablespoons Flour
2 Eggs
1 Tablespoon Butter
1 cup Sour Cream
1/4 cup Durkee’s Famous Sandwich and Salad Sauce
3/4 cup Mayonnaise
Put vinegar in double boiler.
Mix dry ingredients together, beat eggs and add to dry mixture mixing to form a paste.
Add boiling water to paste and stir to mix well.
Slowly add this mixture to the hot vinegar.
Cook until thick.
Remove from stove and add butter, stir until blended.
Mix together the Sour Cream, Mayonnaise, and Durkee’s
Add this to the cooled mixture and stir until well blended.
Put into jar or jars and refrigerate, this dressing will keep indefinitely.
Mitchell’s Notes:
Durkee’s Famous Sandwich and Salad Sauce at times is hard to find. The dressing comes out great without, but the Durkee’s will give another dimension of flavor if you can find it.
Regular Dry Mustard can be used; however we have always used Coleman’s Dry Mustard Flour (British).
The recipe is easily doubled.
Also we never did use a double boiler to make this, if you watch and don’t walk away a regular pan will work just fine.
Thanks for this salad dressing recipe, Mitchell! It’s a keeper!
Now for my recipe using Boiled Salad Dressing:
One of my favorite things on the grill is a good burger, usually a cheeseburger. I buy Angus Beef Pub Burgers from Jewel grocery stores that are perfect for the grill. They have just the right amount of fat to retain their moisture and they maintain their shape well when grilling.
Grill the burger, top it with a red onion slice, and spread it with a tangy sauce, makes it ambrosial. This sauce is really zesty and delicious ~ it has some heat with the 3 teaspoons of adobo sauce so adjust according to your taste.
I hope you give it a try! It’s fine made with regular mayonnaise but even better made using Mitchell’s Boiled Salad Dressing!
Special Burger Sauce
Adapted from Bon Appétit
Ingredients:
½ cup Boiled Salad Dressing (recipe above) or mayonnaise
2 tablespoons ketchup
1 tablespoon finely grated onion
1 tablespoon dill pickle relish
3 teaspoons adobo sauce from canned chipotle chiles in adobo
1/8 teaspoon celery salt
1/8 teaspoon garlic powder
Method:
Combine ingredients in a medium bowl and serve with burgers.
There’s nothing like a good burger from the grill, topped with this sauce!
ENJOY!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Texas Sheet Cake
in Cakes/cupcakes, Chocolate, Cocoa, Desserts, Pecans, Sour cream on Saturday, February 4, 2012
This is an oldie but goodie cake and easy cake! I imagine most of you have heard of it, maybe even baked it. But ~ it is, without a doubt, a great chocolate cake. And who doesn’t like chocolate?
Texas Sheet Cake is a rich, dense, moist chocolate cake that is a cross between a brownie and cake, covered in a fudgy frosting. What may make this recipe a little different from most of them is the addition of cinnamon. It pairs perfectly with chocolate and gives a wonderful flavor to the cake.
Here’s some chocolate fun:
Reasons Why a Chocolate is Better Than a Man
- Chocolate’s not afraid to pull over and ask for directions.
- After telling your chocolate bar all your worries you can simply eat it.
- You can share chocolates with your best friend.
- A bar of chocolate doesn't bore you by constantly talking about football.
- Your mother will never disapprove of your choice of chocolate.
- Chocolate will never tell you that you’re “getting a little chubby.”
- No one's ever been jilted by a chocolate gateau
Reasons Why a Chocolate is Better Than a Woman
- Chocolate never keeps you waiting.
- Chocolate doesn't get jealous when you look at another chocolate bar.
- You never have to buy a box of chocolates for a box of chocolates.
- Chocolate doesn't talk incessantly while you're watching the football.
- It doesn't expect you to remember the anniversary of the first time you met.
- Chocolate never tries to chat up your best friend.
- Chocolate isn't looking for a long term commitment.
And on with the recipe:
Ingredients:
2 sticks butter
1 cup water
4 tablespoons cocoa
2 cups flour
2 cups sugar
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
2 eggs
2 teaspoons vanilla
1 cup sour cream
Method:
Bring butter, water and cocoa to a boil.
Remove from heat.
Add flour, sugar, salt and cinnamon.
Beat in soda, eggs, vanilla and sour cream.
Pour onto large greased cookie sheet with sides of jelly roll pan, 10 ½” X 15 ½.”
Bake at 350 degrees for 20-25 minutes, until a wooden pick comes out clean.
Frosting:
Ingredients:
1 cup butter
4 tablespoons cocoa
6 tablespoons milk
1 cup chopped pecans
1 box confectioner’s sugar
1 teaspoon vanilla
Method:
Bring butter, cocoa and milk to a boil.
Remove from heat and add nuts, sugar and vanilla.
Spread over hot cake immediately.
Cool and serve
Mmmmm, chocolate!!!
My Chopped Salad
in Bacon, Bell peppers, Cauliflower, Eggs, Olives, Onions, Salad dressings/Vinaigrettes, Salads, Sour cream, Swiss cheese on Monday, January 16, 2012
Farm fresh veggies
Do you eat salad most days? We do. I just really like salad whether it is a starter, side-dish or the main course. And the classic, old-fashioned chopped salad is especially good because of the variety of items included in it.
This is a great salad because the ingredients and amounts can be adapted for the number of people it will be serving. You can omit the cheese, bacon and eggs and go for a lighter dish or you can leave them in for a more substantial one.
Here is a list of ingredients for it other than lettuce: garbanzo beans, salami, tomatoes, turkey, corn, chicken, mozzarella, parmesan or Roquefort cheese, beef, red or white onions, scallions, croutons, green or black olives, artichoke hearts, chickpeas, celery, carrots, peppers, cucumbers, anchovies, ham, avocados, crumbled tortilla chips, bacon, hard cooked eggs, dill pickles, shrimp, tuna, and even cashews; let your imagination fly!
Just remember to chop the pieces small so that every bite has several ingredients. Serve it in clear glass bowls or even use martini glasses for originality. It’s the perfect salad for spring and summer!
What ingredients are in your chopped salad?
Chopped Salad
Ingredients:
2 cups shredded romaine lettuce
2 cups shredded iceberg lettuce
4 large eggs, hard-cooked
1 cup chopped red onion
1 cup fresh cauliflower
1 cup chopped black olives
1 cup chopped red bell peppers
1½ cups mayonnaise
1 cup sour cream
1 tablespoon cider vinegar
2 teaspoons sugar
¼ teaspoon salt
¼ teaspoon pepper
½ pound Swiss cheese
8 slices crisp cooked bacon, crumbled
Method:
Place romaine and iceberg lettuce in bottom of a 10 to 12-cup clear glass bowl.
Finely chop the eggs and remaining vegetables and place in layers over the lettuce.
Mix mayonnaise, sour cream, vinegar, sugar, salt and pepper together and spread on top of salad.
Top with Swiss cheese and bacon and serve.
Makes 4-6 servings
ENJOY!!!
It’s one gorgeous, well-dressed salad!
Mom’s Quick Streusel Coffee Cake
in Breakfast/Brunch, Cakes/cupcakes, Coffee Cakes, Mom's recipes, Sour cream, Streusel on Tuesday, December 27, 2011
The subject was coffee yesterday so today it is time for a good coffee cake to go with the coffee. I love coffee cake with this being a great one since it is as the title says: quick, plus easy and delicious. This coffee cake of Mom’s is moist with the addition of the sour cream and a treat for the morning or any time.
Speaking of “easy”, this is how easy it is: after dealing with 11” of snow in our driveway, we came inside and I put this coffee cake together in just a few minutes! How easy is that?
Mom’s Quick Streusel Coffee Cake
Ingredients:
1 stick butter
¾ cup sugar
2 eggs
2 teaspoons vanilla
1 cup sour cream
1 teaspoon baking soda
1 ½ cups flour sifted
3 teaspoons baking powder
Streusel Topping:
Ingredients:
½ cup pecans, chopped finely
½ cup sugar
2 teaspoons cinnamon
Cream 1 stick butter with ¾ cup sugar.
Add eggs, one at a time, mixing all the time.
Add vanilla.
Sift baking soda, flour and baking powder.
Add to creamed mixture alternately with sour cream.
Pour half of the mixture into a greased 8”x8” pan.
In a small bowl, mix streusel topping ingredients: nuts, ½ cup sugar and cinnamon.
Sprinkle all but 1/3 cup of streusel topping mixture over top of batter.
Spread remainder of batter on top.
Sprinkle remaining 1/3 cup of cinnamon sugar streusel topping over all.
Bake at 350 degrees for 40 minutes or until toothpick inserted in center comes out clean.
Serve this and watch it disappear from the plate!
P. S. By the way, it is still snowing with 3” more expected today. Wish you were here to enjoy the snow and the coffee cake with us! Tee hee!!!
Tilapia with Tomatoes and Sour Cream
in Entree, Fish/Seafood, Garlic, Rotel tomatoes, Sour cream, Tilapia on Monday, December 5, 2011
Tilapia is a pleasant mild white fish that wins most folks over easily. It is the world’s number two farmed fish; trailing carp, which means it is reasonably priced and readily available.
I love sauces, especially when they involve sour cream. Add Rotel tomatoes and sour cream to the tilapia along with a good dose of garlic for a fish packed with lots of tasty flavors. This dish makes a re-visit here often. I hope you like it also!
Tilapia with Tomatoes and Sour Cream
Ingredients:3 tilapia filets
Salt and pepper to taste
1 (10-ounce) can Rotel tomatoes
4 cloves garlic, minced
3 tablespoons sour cream
Method:
Place tilapia in a baking dish coated with cooking spray.
Sprinkle with salt and pepper.
Combine remaining ingredients in a bowl.
Pour over tilapia.
Bake at 375 degrees for 20-25 minutes until sauce is thick and creamy.
DELICIOUS!!!
Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
For a chance to win my friend Bo’s great Le Crueset giveaway, visit Bo’s Bowl!
Lemon Texas Cake
in Cakes/cupcakes, Desserts, Lemons, Sour cream on Thursday, December 1, 2011
At last, winter is over and it’s time to pull out the spring recipes! This one is just in time for Easter if you are looking for a delicious dessert.
Lemon Texas Cake puts a great spring twist on the conventional chocolate cake, Texas
I’m not sure how I came upon this recipe but like it just for the love of fruity cakes. This cake is filled with lemon love in every single bite! I love lemon flavored desserts and this one uses natural lemon juice. None of the bottled stuff goes into this cake and it has even extra zing because of the grated lemon rind and lemon flavoring, topped with a great lemon frosting.
The scent of lemon is in the air with this cake. It won’t make you pucker up but, it will be the perfect end to a meal!
Lemon Texas
Ingredients:
2 cups flour
1 teaspoon baking soda
½ teaspoons salt
2 cups sugar
2 eggs, lightly beaten
½ cup sour cream
1¼ cups plus 2 tablespoons butter, divided
¾ cup plus 2 tablespoons water
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice (not the bottled stuff)
1 tablespoon lemon extract
¼ cup plus 2 teaspoons whole milk
1 teaspoon lemon extract
3 cups sifted powdered sugar
Method:
Combine first 6 ingredients in a large mixing bowl.
Beat at medium speed with electric mixer until blended.
Combine 1 cup butter and next 4 ingredients in medium saucepan.
Bring to a boil.
Add to flour mixture, stirring well.
Pour into greased and floured 15-by-10-by-1-inch jellyroll pan.
Bake at 350 degrees for 18-20 minutes or until wooden pick inserted in center comes out clean.
Be careful not to overbake!
Cool in pan on wire rack for 20 minutes.
Combine remaining ¼ cup plus 2 tablespoons butter, milk and 1 teaspoon lemon extract in saucepan.
Bring to a boil.
Remove from heat.
Gradually add sifted powdered sugar, stirring until mixture is spread consistency.
Spread frosting on top of cake.
Let cool completely in pan on wire rack.
Garnish each serving of cake with a sprig of fresh mint and/or a small piece of lemon peel.
Makes 24 servings.
Lemon Texas
Sunday Morning Quick Coffee Cake
in Breakfast/Brunch, Cakes/cupcakes, Coffee Cakes, Mom's recipes, Pecans, Sour cream, Streusel on Monday, November 28, 2011
Sunday Morning
Antonio Feralli
Good morning! Ah, it’s Sunday morning and time for a coffee cake. There’s nothing like it early in the morning with a cup of steaming coffee. I love the aroma coming from the oven, filled with a great cinnamon fragrance. It makes the house smell like a bakery…
This is a recipe of Mom’s; it’s moist, buttery and filled with plenty of good things! She added 1 cup of sugar, I add ¾ cup; she had a great sweet tooth and loved her sweets. It also combines sour cream and chopped nuts, with a nice flavorful streusel on top.
This coffee cake is very good and quite easy to make; quick like she says! Mix it together; pop it in the oven and Voila! You are ready to enjoy it hot out of the oven, warm or room temperature. And it even freezes well if you care to do so. I like it right out of the oven myself!
So get to baking your coffee cake and brew up your coffee!
Quick Sour Cream Streusel Coffee Cake
Ingredients:
1 stick butter
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon baking soda
1½ cups flour, sifted
3 teaspoons baking powder
2 teaspoons vanilla
Streusel topping:
½ cup pecans, chopped
½ cup sugar
2 teaspoons cinnamon
Method:
Cream butter and sugar.
Add eggs, one at a time, mixing all the time.
Add sour cream and baking soda. Stir.
Sift flour with baking powder, add to mixture, stirring well.
Add vanilla and blend.
Combine ingredients for streusel, reserving 1/3 cup for top.
Grease 8” x 8” baking dish.
Pour half of mixture in pan.
Sprinkle with nut and cinnamon streusel mixture.
Spread remaining batter on top.
Sprinkle with remaining streusel mixture.
Bake at 350 degrees for 45 minutes or until toothpick tests clean.
I’m off to enjoy my big slice of coffee cake right now! Here’s wishing you a wonderful Sunday!
Chicken Breasts in Sour Cream
in Chicken, Entree, Mushrooms, Sour cream, Wine on Wednesday, November 16, 2011
There was no doubt in my mind that sooner or later I’d do this and I didn’t let myself down! The chicken baked, I took it out of the oven and snapped some photos of it in the baking dish. Then I gobbled the chicken down before I realized I did not take a photo of it with the succulent mushrooms on a plate. Sometimes I just get too wrapped up in the eating and forget what I’m supposed to be doing!
Yum ~ the appeal of sour cream! It gives food a great tang and was just right for the chicken when I served it over rice; noodles work just as well. If you’re afraid of the fat content in sour cream, try low-fat sour cream or even yogurt with this recipe. This dish is simple and good ~ turning the chicken into a saporous dish!
Chicken Breasts in Sour Cream
Ingredients:
3 or 4 chicken breasts
8 ounces sliced fresh mushrooms
1 cup sour cream
1 cup dry white wine or chicken broth (I use wine)
½ teaspoon salt
1 teaspoon paprika
½ teaspoon McCormick’s Seasoned Pepper
Method:
Place sour cream, chicken broth, salt, pepper and paprika in a bowl and combine well.
Add mushrooms and toss lightly.
Arrange chicken breasts in a baking dish.
Spread sour cream/mushroom mixture over top.
Cover with foil and bake at 350 degrees for about 30 minutes.
Remove foil, continue baking until chicken is tender, about another 15-20 minutes.
It’s creamy, moist and delicious!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Spicy Peppered Salmon Fillets with Horseradish Drizzle
in Entree, Fish/Seafood, Horseradish, Salmon, Sour cream on Friday, November 4, 2011
Grizzly Bears Fishing in Alaska
Salmon has such a rich flavor and is a favorite of mine and sometimes it is best when cooked simply. This recipe was in the Chicago Tribune and is a winner with its creamy zesty sauce.
I am a pepper aficionado and always have the peppermill nearby at the dinner table. But, cracked peppercorns are even better with their appealing look when peppered over a dish like this salmon; being fragrant with a hot taste. This recipe combines cracked pepper with sour cream and plenty of horseradish for extra zip. It is a beautiful simple recipe with healthy salmon.
This will make for an excellent dinner if you are a salmon lover. Serve it with steamed broccoli and rice pilaf and you will be dining with pleasure! It has a double kick of spice!
Horseradish root
Ingredients:
4 salmon fillets, about 6 ounces each
1 to 2 teaspoons cracked or freshly ground pepper
¼ teaspoon salt
1 tablespoon olive oil
¼ cup sour cream
3 tablespoons prepared horseradish
1 tablespoon milk
4 sprigs fresh dill or parsley
Method:
Sprinkle salmon with pepper and salt on both sides, pat lightly so spices adhere.
Heat olive oil in large skillet over high heat.
Add salmon, skin side up.
Cook to sear, about 2 minutes.
Carefully turn with spatula. Sear another 2 minutes.
Reduce heat to low, cover skillet.
Cook until salmon is almost cooked through, about 4 minutes, depending on thickness.
Transfer to platter.
Meanwhile, mix together sour cream and horseradish in a bowl.
Stir in enough milk to make drizzling consistency,
Drizzle over salmon.
Top each fillet with a dill or parsley sprig.
Love that salmon ~ and pepper also!!!
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