Spring Session II Recipes (2017)
Rice Bowl – Week 1
8 ounces low-fat kielbasa, cut into ½-inch- thick slices
1 tablespoon extra-virgin olive oil
2 medium onions, finely chopped
2 medium zucchini, cut into ½-inch dice
1 large red bell pepper, seeded and diced
2 cloves garlic, minced
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon salt, or to taste
2 cups cooked brown rice
1 15-ounce can black beans, rinsed
½ cup water
Cook kielbasa in a large nonstick skillet over high heat, turning from time to time, until lightly browned, about 2 minutes. Transfer to a plate.
Add oil to the pan. Add onions, zucchini, bell pepper, garlic, cumin, oregano and salt; cook, stirring, until the onions are tender, 4 to 5 minutes. Stir in rice, beans and water; cook, stirring, until heated through, about 4 minutes. Add the reserved kielbasa and season with hot sauce. Serve hot.
Mexican Wedding Cookies (Monday Class) – Week 2
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups sifted flour
1/4 teaspoon salt
3/4 cup chopped walnuts
powdered sugar ( for rolling baked cookies in)
Cream together butter and powdered sugar until light and fluffy; stir in vanilla. Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
Chill dough if it seems too soft.
Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks. Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
Dulce Du Leche Crepes (Wed/Thurs) Week-2
1/3 cup pecans, coarsely chopped
3 1/2 tablespoons unsalted butter
3/8 teaspoon salt
1 cup whole milk
3 large eggs
2/3 cup all-purpose flour
2 tablespoons sugar plus additional for sprinkling
3 tablespoons dulce de leche paste* or Nutella
1/2 cup heavy cream
Preheat oven to 350°F.
Toast pecans in a shallow baking pan in middle of oven, shaking occasionally, until fragrant and a few shades darker, 8 to 10 minutes. Toss immediately with 1/2 tablespoon butter and 1/8 teaspoon salt.
Melt remaining 3 tablespoons butter in a well-seasoned crêpe pan or an 8-inch nonstick skillet. Blend milk, eggs, flour, remaining 1/4 teaspoon salt, and 2 tablespoons sugar in a blender until smooth. Pour in melted butter, leaving a film of butter in skillet, and blend until well combined.
Heat skillet over moderately high heat until hot but not smoking. Half fill a 1/4-cup measure with batter and, holding skillet off heat, pour in batter, immediately swirling and tilting skillet to create a thin even layer. (If batter sets before skillet is coated, reduce heat slightly. Next crêpe will be better.) Return skillet to heat and cook until crêpe is golden around edges and dry in center, about 45 seconds. Flip crêpe carefully and cook until golden, about 15 seconds more. Sprinkle crêpe lightly with sugar.
Make more crêpes with remaining batter, stacking them as cooked and lightly sprinkling each with sugar. Preheat broiler and butter an 8-inch round flameproof shallow baking dish.
Heat dulce de leche paste and cream in a small saucepan over moderate heat, stirring, until smooth. Reduce heat and simmer until slightly thickened, about 1 minute.
Fold crêpes into eighths and arrange in baking dish. Sprinkle lightly with sugar, then broil about 6 inches from heat until edges are crispy, about 45 seconds. Serve with sauce and pecans.
Veggie Casserole with Chick-Week 3
1 tbsp olive oil
1 lb elbow macaroni, cooked according to package instructions
1 medium white onion, chopped
1 red bell pepper, chopped
1 small zucchini, chopped
2 chicken breasts, skinless and boneless and cut into 1 inch pieces
1 cup half and half
2 cups marinara sauce
1 cup Parmesan cheese, grated
1 cup Mozzarella cheese, shredded
½ cup Panko breadcrumbs
Salt and pepper to taste
Preheat oven to 400 F degrees.
In a large skillet heat the olive oil and add chicken. Cook chicken for about 5 to 10 minutes until slightly browned, and cooked through. Add chopped onion and bell pepper and cook for another 3 minutes or until onion is tender. Sean with salt and
pepper. Add zucchini and stir.
Add half and half, marinara sauce, cooked macaroni and ½ cup of the Parmesan cheese. Stir and cook for 5 minutes.
Pour half the macaroni mixture in a 9×13 baking dish. Sprinkle with ½ cup of the Mozzarella cheese. Add the remaining macaroni and sprinkle with remaining Mozzarella cheese, then top with the remaining Parmesan cheese. Sprinkle the Panko breadcrumbs over the cheese to add a crunch to the casserole.
Bake for 25 to 30 minutes. Garnish with chopped parsley.
Carmelie Gooey Brownies-Week 4
2 cups sugar
3/4 cup baking cocoa
1 cup canola oil
4 large eggs
1/4 cup 2% milk
1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped walnuts, divided
1 package (14 ounces) caramels
1 can (14 ounces) sweetened condensed milk
In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts.
Spoon two-thirds of the batter into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes.
Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts.
Drop remaining batter by teaspoonful’s over caramel layer; carefully swirl brownie batter with a knife.
Bake for 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool on a wire rack.
Yield: 2 dozen.
Cheese Its Crusted Chicken Tenders-Week 5
12 chicken tenders
1 cup sour cream
¾ cup butter, melted
3 cups Cheez-It, crushed
Preheat oven to 375 degrees. Crush Crackers by placing them in a ziplock bag and rolling over the bag with a rolling pin or by placing them in a food processor for 1-2 minutes (be careful not to over processor them).Dip the chicken tenders in the sour cream, be sure to coat both side evenly, then place the chicken in the Cheese crumbs mixture and be sure to coat both sides. Place tenders in a baking dish or tray, Drizzle with the melted butter. Bake at 375 for 25-30 minutes or until golden in color.
Buffalo ranch dipping sauce
1 teaspoon buffalo sauce
3 teaspoons ranch dressing.
Easy Pease Pizza Pie-Week 6
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Mix until smooth. Let rest for 5 minutes.
Turn *dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
*can also make 5 six inch pizza
Quick Sauce
1 can crushed tomato sauce
1 can of tomato paste
1 tablespoon of oregano
1 1/2 teaspoon of onion powder
1 teaspoon of ground paprika
Pinch of salt
Mix all ingredients together in a bowl.