Thursday, January 29, 2009

Gingerbread Spice Cake

This recipe is from Jessica Seinfeld's "Deceptively Delicious" cookbook.



Prep: 15 minutes
Total: 60 minutes
Serves: 8 - 10


Nonstick cooking spray
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon salt
3/4 cup firmly packed brown sugar
1/4 cup canola or vegetable oil
1 large egg
1 cup broccoli puree
1/2 cup carrot puree
1/2 cup nonfat plain yogurt
1/4 cup molasses
2 teaspoons pure vanilla extract
1 tablespoon grated orange zest

1. Preheat the oven to 375 degrees Fahrenheit. Coat a 9x5 inch loaf pan with cooking spray.

2. In a bowl or Ziploc bag, mix the flours with the baking soda, ginger, cinnamon, cloves, allspice, and salt; set aside.

3. In a large mixing bowl, beat the sugar, oil, and egg until smooth. Beat in the vegetable purees, yogurt, molasses, vanilla, and orange zest. Add the flour mixture and mix until smooth.

4. Pour the batter into the pan and smooth the top. Bake until a toothpick comes out clean when inserted into the center of the cake, 45 to 50 minutes. Cool 5 minutes in the pan before turning the cake out onto a rack to cool completely.

Chicken Kiev


* 1/2 cup butter, softened
* 1/8 teaspoon garlic powder
* 1 tablespoon chopped fresh parsley

* 3 cups bread crumbs
* 1 teaspoon Italian seasoning
* 3 tablespoons chopped fresh parsley
* 1 1/2 teaspoons garlic powder
* 1/2 teaspoon onion powder
* 1 teaspoon paprika
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness

* 1/2 cup milk
* 1 egg


DIRECTIONS

  1. In a small bowl, stir together the butter, 1/8 teaspoon garlic powder, and 1 tablespoon of parsley. Spread the butter mixture 1/2 inch thick onto a piece of plastic wrap, and place in the freezer to harden.
  2. Combine in square dish the remaining parsley, 1 1/2 teaspoons garlic powder, paprika and salt & pepper, seal the bag, and shake to mix.
  3. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  4. Remove the slab of butter mixture from the freezer, and slice into 6 strips. Place one strip onto the center of each pounded chicken breast, roll up and secure with poultry string. Dip rolled chicken breasts into milk and egg mixture, then into the breading mixture. Place coated breasts into the prepared baking dish.
  5. Bake, uncovered, for 30 to 40 minutes until chicken is no longer pink, and the juices run clear. The outside should be crispy and golden.

Wednesday, January 21, 2009

Pulled Sweet Pork




You'll need:
1 pork roast (4 - 5 pounds)
1 jar salsa (we used mild)
1 1/2 cups brown sugar
1 large can pineapple chunks, with juice
1 small can pineapple juice

Spray the crock pot with non-stick cooking spray.
Put the roast in. Pour half cup of brown sugar onto the roast.
Dump in the whole jar of salsa, top with remaining brown sugar.

Cook on LOW 10 - 12 hours.

When done, stir so pork gets coated (pull it apart with a fork) then serve on hamburger buns.
(or if you used pineapple, tortillas, tastes like Bajio!)