Life of a Bama Girl: recipe

Showing posts with label recipe. Show all posts

Wednesday, December 11, 2013

Homemade Milanos

I participated in The Great Food Blogger Cookie Swap again. Here is the cookies from 2011 and 2012. Click here if you want to get on the email list to get notified about next year's cookie swap! I made Milano cookies this year. I am saving the amazing cookies I received for another post so check back to see which ones I got!

Homemade Milano Cookies

by Brittany Ray

Keywords: bake dessert chocolate cookie

Ingredients

For the Cookie

12 tbs butter, softened
2 1/2 cups powdered sugar
6 egg whites
2 tbs vanilla extract
1 1/2 cups all-purpose flour

For the Ganache

(You may want to half this recipe)
18 oz chocolate chips
1 stick butter, cut into chunks
1/4 cup powdered sugar
1 1/2 cups heavy cream

Instructions

For the Cookie

Preheat the oven to 350ºF. Line a baking sheet with parchment paper or Silpat.

In the bowl of a stand mixer, cream the butter. Add the sugar and mix until combined.

Slowly add the egg whites on low speed, then mix in the vanilla. Add flour and mix until combined. Do not over mix.

Using a piping bag or a large plastic storage bag with a corner cut off, pipe batter onto the prepared baking sheet 2 inches apart. Bake for 10 minutes or until the edges are golden brown. Remove from the oven and let cool on the baking sheet before removing to a cooling rack.

For the Ganache

Place the chocolate, butter, and sugar in a heat safe bowl.

In a medium saucepan, bring the heavy cream to a boil. As soon as it starts to boil pour it over the chocolate. Let sit for 1 minute, then whisk slowly until chocolate and butter are melted and the ganache is smooth. This smelled heavenly...

Cover and refrigerate until the ganache has thickened about 30 minutes.

Place ganache in a piping bag or a large plastic storage bag with a corner cut off and pipe a thin strip of ganache down the middle of the bottom of one cookie. Top with another cookie and press together lightly to fill the cookies to the edges.

Tuesday, August 27, 2013

Fish Tacos with Creamy Cilantro Onions

Fish Tacos with Creamy Cilantro Onions

by Brittany Ray adapted from Cooking Light

Prep Time: 10 minutes

Cook Time: 10 minutes

Keywords: saute cabbage fish tilapia onions Mexican

Ingredients (serves 2)

1/4 cup fat free sour cream
2 tablespoons chopped cilantro
2 tablespoons lime juice
1 jalapeño pepper, seeded and chopped
1 cup thinly sliced white onion
1 1/2 teaspoons brown sugar
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
4 tilapia fillets
1 tablespoon olive oil
8 (6-inch) tortillas
shredded cabbage

Instructions

Combine first sour cream, cilantro, lime juice and jalapeño in a food processor; process until smooth and mixed. Combine jalapeño sauce and onion in a small bowl. Set aside.

Combine brown sugar, oregano, garlic, salt, cumin and red pepper; sprinkle evenly over fish.

Heat oil on medium-high heat in a large skillet.

Add fish to pan; cook until done flipping after 3 minutes. (fish will be white and flaky when cooked thoroughly)

Warm tortillas according to package directions. Divide fish, onion mixture and cabbage evenly among tortillas.

Friday, August 23, 2013

Bacon Jalapeño Deviled Eggs

Trey loves deviled eggs so when I saw on Pinterest deviled eggs with bacon and jalapeños I knew I had to make them for him. Plus I was already making jalapeño cheddar chicken burgers so I had plenty of jalapeños on hand. I just made deviled eggs like I normally do and added the bacon crumbles and jalapeños. Sadly, I did not have any paprika to make them more festive looking.

Bacon Jalapeño Deviled Eggs

by Brittany Ray

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients (12 deviled eggs)

6 eggs
1/4 cup mayo
1/2 tbs mustard
1tbs jalapeños, seeded and chopped
1tbs bacon, cooked and crumbled

Instructions

Bring boiler with eggs in it to a boil. Boil for 15 minutes.

Remove eggs from stovetop and drain water. Cover eggs with cold water and ice.

Once eggs are cool, peel them and slice them in half.

Mix egg yolk, mayo and mustard. Fold in jalapeños and bacon.

Put mixture into a ziplock bag. Cut one corner of bag and squeeze mixture into egg whites.

Thursday, March 21, 2013

Recipe | Cheesy Penne with Broccoli

Cheesy Penne with Broccoli

by Brittany Ray, adapted from Cooking Light March 2013 edition

Keywords: boil simmer entree broccoli cheddar cheese pasta

Ingredients (serves 4)

8 oz. uncooked mini penne pasta (I used whole wheat)
5 cups broccoli florets
1 1/3 cups fat free milk, divided
2 tbs. all-purpose flour
3 tbs. grated parmesan cheese, divided
2 tbs. 1/3 less fat cream cheese
1/2 tsp. salt
1/4 tsp. ground black pepper
2/3 cup cheddar cheese, shredded

Instructions

Cook pasta according to package directions. During the last 3 minutes of cooking add broccoli. Once pasta is done, drain and place in a large bowl. Set aside.

In a saucepan, combine milk and flour over medium heat, stirring with a whisk until smooth. Cook 5 minutes or until slightly thickened; remove from heat. Add 2 tablespoons parmesan cheese and remaining ingredients, stirring with a whisk until smooth.

Add cheese mixture to pasta mixture; toss.

Sprinkle with remaining parmesan cheese.

Tuesday, March 19, 2013

Recipe | Spinach Chicken Lasagna

Chicken & Spinach Lasagna

by Brittany Ray, adapted from Hidden Ponies

Prep Time: 20 minutes

Cook Time: 40 minutes

Keywords: bake boil entree chicken spinach pasta mozzarella cheese Italian

Ingredients (serves 6)

9 lasagna noodles, not oven ready
1/2 cups butter
1 onion, chopped
1 clove garlic, minced
1/2 cups all-purpose flour
1 tsp. salt
2 cups chicken broth
1 1/2 cups milk (I used organic skim)
4 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided, plus additional for topping
1 tsp. basil
1 tsp. oregano
1/2 tsp. ground pepper
2 cups cooked chicken, cut into bite sized pieces
10 oz. frozen chopped spinach, thawed and drained
1 tbs. chopped parsley

Instructions

Preheat oven to 350 degrees.

In a large pot, bring water to a boil. Place noodles into boiling water and cook for 8-10 minutes. Drain and rinse with cold water, set aside.

Over medium heat, melt butter in a large saucepan. Cook onion and garlic in butter until tender. Stir in flour and salt. Simmer until bubbly.

Mix in the broth and milk. Boil stirring continuously for 1 minute. Stir in 2 cups of mozzarella cheese and 1/2 cup of the parmesan cheese. Sprinkle in the basil, oregano and pepper. Remove from heat and set aside.

In a 9 x 13 casserole dish, spread 1/3 of the sauce mixture on the bottom. Layer with 3 of the noodles and all of the chicken.

Layer 3 more noodles over the chicken. Then spread 1/4 of the sauce, spinach and remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese.

Arrange the remaining 3 noodles over the cheese and spread remaining sauce evenly over the noodles.

Sprinkle with parsley and the remaining parmesan cheese.

Bake for 35 - 40 minutes. Let stand 5 minutes before cutting and serving.

Sunday, March 17, 2013

Recipe | Creamy Broccoli Casserole

by Delish

Prep Time: 40 mins

Cook Time: 8 - 10 mins

Keywords: side broccoli vegetables

Ingredients (serves 6)

3 slices white bread
3 tbsp. olive oil
1/4 cup all-purpose flour
3 cups skim milk
2 lbs. broccoli, finely chopped
1 cup shredded white cheddar
salt and pepper

Instructions

Preheat oven to 450 degrees.

In a food processor, pulse bread and 1 tbs. oil until crumbs form. Season with salt and pepper. Set aside.

In a large boiler, heat the remaining 2 tbs. oil on medium heat.

Whisk in flour. Stir constantly for 1 minute. Slowly pour in milk and whisk.

Bring to a boil and add broccoli. Reduce heat and simmer for 15 to 20 minutes until broccoli is tender. Stir occasionally.

Remove from heat and stir in 3/4 cup cheese.

Pour mixture into a shallow casserole dish.

Top with breadcrumbs and the remaining cheese.

Bake until top is golden brown about 8 to 10 minutes.

Wednesday, December 12, 2012

The Great Food Blogger Cookie Swap 2012

I participated in the Great Food Blogger Cookie Swap again! It was just as fun as last year! If you are interested in getting notifications about next years cookie swap click here.

The first box of cookies I received was from Melissa at Melissa Likes to Eat. She sent Chocolate Covered Cherry cookies. They were delicious. They had a fudge like chocolate on top that tasted so good!

The second package I received was from Alyssa at Karma Cucina. They were Chewy White Chocolate Cherry Pecan Oatmeal cookies. They had a great taste. I loved the white chocolate and cherries. Sweet and tangy. I also received these cookies from her last year. They were just as delicious.

The last box I received were from Megan at StylishFood. They were Cashew Choco-Nut cookies. They had white chocolate chunks, coconut and cashews in them. I really liked these. I love cashews and have never had them in a cookie.

I made mocha chocolate chip shortbread cookies to send out.

Mocha Chocolate Shortbread Cookies

by Brittany Ray

Adapted from Smitten Kitchen

Ingredients (36 cookies)

1 tbs. mocha powder
1 tbs. hot water
2 sticks unsalted butter, at room temperature
2/3 cups powdered sugar
1/2 tsp. pure vanilla extract
2 cups all purpose flour
3/4 cup semi-sweet chocolate chips
powdered sugar for dusting

Instructions

In a small bowl, dissolve the mocha powder in the hot water and set aside.

Using a stand mixer with a paddle attachment, beat the butter and powdered sugar together on medium speed until mixture is smooth.

Beat in vanilla and mocha then reduce the mixer speed to low and add flour. Mix only until it disappears into the dough.

Fold in chocolate chips with a spatula. Do not work dough much.

Put dough into a gallon zip lock bag. Leave top open, using a rolling pin roll out dough. Flip bag occasionally to even out dough.

Refrigerate dough until chilled and stiff, approximately 1 hour or more.

Preheat oven to 325 degrees.

Cut dough out of bag. Cut dough into 1 1/2 inch squares. Place on baking sheets lined with silicone mats.

Prick each square twice with a fork.

Bake for 18 - 20 minutes. Turning cooking sheet halfway through.

Cookies will be pale. Transfer to cooling rack. Dust with powdered sugar while cookies are still hot. Let cool to room temperature before serving.

Tuesday, September 18, 2012

Fresh Strawberry Lime Soda

This is by far my favorite juice recipe I have made using my juicer. It is delicious!

Fresh Strawberry Lime Soda

by Brittany Ray

Prep Time: 5 minutes

Keywords: beverage grapes strawberries limes

Ingredients (1 1/2 glasses)

6 oz fresh strawberry juice
2 oz fresh lime juice
4 oz fresh grape juice
6 oz diet ginger ale or 1/2 can

Instructions

Using a juicer, juice all of the fruit ingredients.

Pour juices in a glass over ice and stir until mixed well.

Pour ginger ale into glass of juice.

Sunday, September 16, 2012

Ginger Apple Grape Juice

Grape Apple Ginger Juice

by Brittany Ray

Prep Time: 5 minutes

Keywords: beverage grapes apples ginger

Ingredients (1 glass)

6 oz fresh grape juice
4 oz fresh apple juice
1 oz fresh ginger juice

Instructions

1. Using a juicer, juice all ingredients.

2. Pour into a glass over ice and stir to mix all juices.

Monday, July 9, 2012

Creamy Chicken Spaghetti

I am always looking for an easy and delicious dish to make for dinner. Especially ones that would be good as leftovers to take to lunch at work. When I saw Kathleen's (from Carrie Bradshaw Lied) Chicken Spaghetti I knew I had to give it a try. It was so good! It was even better the next day for lunch! I only made a few changes to the recipe.

Chicken Spaghetti

Prep Time: 10 minutes

Cook Time: 45 minutes

Keywords: bake boil entree chicken cheddar cheese noodles

Ingredients (serves 6-8)

8-10 oz. uncooked thin whole wheat spaghetti noodles
3 large chicken boneless skinless chicken breasts
2 cans cream of mushroom soup
3 cups sharp cheddar, shredded (separated 2 cups and 1 cup)
1 cup green bell peppers, finely chopped
1 cup onion, finely chopped
3 tbs. pimento, drained and diced
1/2 cup fat free milk
1 tsp. seasoned salt
salt and pepper to taste

Instructions

Preheat oven to 350 degrees.

Boil noodles until done.

Boil chicken breasts until thoroughly cooked. Shred or chop into bite size pieces.

Place all ingredients excluding 1 cup of cheese into a large bowl. Stir until completely mixed.

Pour into a casserole dish.

Sprinkle the top with remaining 1 cup of cheese.

Bake for 30 - 45 minutes. Casserole should start to bubble. If the cheese browns too fast cover with aluminum foil and continue cooking until done.

Tuesday, June 19, 2012

Hawaiian Turkey Burgers

I saw Courtney’s Hawaiian Chicken Burger recipe the other day and decided to create a similar burger with ingredients I already had in my kitchen. They turned out to be delicious!