Cheese Cookies

I saw this today on FoodGawker.com, it looked so good I had to follow the link to ZoomYummy to check it out. I haven't tried these yet but I decided I'm going to make these with Chili this week.

Cheese Cookies. I know, sounds weird right? But seriously, just look.....

To prepare them you need:

2 cups (200 grams) all-purpose flour
1 cup (250 grams) butter
1 1/4 cups (150 grams) sharp Cheddar cheese, grated
salt

1 egg, to spread on top

Preheat oven to 350 degrees F (175 degrees C).

Mix butter and other ingredients in one big bowl (I use hands to do that).

Roll out to 1/4-inch thickness on a well floured surface.

Cut with 1 1/2-inch in diameter (4 centimetres) cutter.

Line a bake sheet with parchment paper. Place the cookies on the sheet.

Using a sharp knife make a grid-shaped ornament on the top of each

cookie.

In a separate bowl beat an egg yolk lightly. Spread over each cookie.

Bake for 15 minutes until golden, not brown.

Enjoy!

Chicken Tikka Masala

Chicken Tikka Masala
1 C. plain yogurt (I use low-fat)
1 T. lemon juice
2 tsp. cumin
1 tsp. ground cinnamon
¼ tsp. cayenne pepper
½ tsp. black pepper
1 T. minced fresh ginger
1 tsp. salt
3 boneless skinless chicken breasts, cut into bite-sized pieces
4 long skewers
1 T. butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp. ground cumin
2 tsp. paprika
1 tsp. salt
1 (8 oz.) can tomato sauce
1 C. half and half (I often use Fat Free half and half)
¼ c. fresh cilantro, chopped ( I leave this out because I am allergic)

Directions:
1. In a large bowl, combine yogurt, lemon juice and 2 tsp. cumin, cinnamon, cayenne, black pepper, ginger, and 1 tsp. salt. Stir in chicken, cover and refrigerate for 1 hour.
2. preheat grill and lightly oil grill grate. Thread chicken onto skewers and discard marinade. Grill until juices run clear, about 5 minutes on each side.
3. Melt the butter in a large skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 tsp. cumin, paprika, and 1 tsp. salt. Stir in tomato sauce and half and half. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro. Serve with basmati rice and a side of Naan.

Meal Planning

Hello my few readers! I've decided I need to start actually following a budget and stop spending 300.00 a week on groceries. I know, that is so very bad! So... each Monday I will be posting a Monday Meal Plan for the week for Monday-Sunday. I get one freebie day to either go out to eat or eat leftovers, but really, I hate leftovers. Okay I hate most leftovers, this and these I can eat for breakfast, lunch and dinner.

Anyway, back the plan.

I'm only doing a dinner menu because I have created and stocked a breakfast bar for the kids, hubby and myself with a cereal dispenser, bars, muffins and Poptarts. Although, lets face facts, I'm lucky to get more than coffee each morning. For lunch I'm just stocking up on sandwich fixings, noodle cups and Corndogs. Might not be the best foods but my kids will eat them so I'm in.

This week on the dinner menu is:

Tonight: Ginger Pork with Eggrolls and Jasmine Rice

Tuesday: Freebie night, I'm going out with the girls so the boys get to fend for themselves.

Wednesday: Gyros and greek veggie salad, healthy and yummy.

Thrusday: Beef Enchiladas and Spanish Rice

Friday: Ultimate Baked Potato Soup and yummy garlic bread.

Saturday: Fettuccine Alfredo With a fresh tomato and basil salad. I might have to throw some shrimp on this too.

Sunday: Chilli and Scones. Mmmmm. (Chili is a few recipes down on Superbowl post.)


Well, wish me luck. This week's shopping was only 98.82 because I am using our food storage and HUGE amount of frozen meat to suppliment. I've decided I'm tired of shopping all of the time so from now on it is Costco once every three months or so and we are buying pre-packaged meat and seafood twice a year. Hopefully this all means that I will only have to brave grocery stores once a week for fresh foods and dairy.

Buy the way, did you know that if you freeze lunch meat it is never quite the same? I don't encourage this and yes, I learned the hard way.

Sticky Chicken

If you haven't visited the Good Mood Food Blog then you are seriously missing out! They have diamonds like this...



10 chicken drumsticks.
2 tablespoons of marmalade.
1 tablespoon of wholegrain mustard.
1 tablespoon of white wine vinegar.
1 tablespoon of olive oil.
A good pinch of sea salt and ground black pepper.

Preheat the oven to 200°C/Gas Mark 6.
Add the marmalade, vinegar, mustard, oil, sea salt and black pepper in a large roasting tray, and whisk to combine. Add the chicken drumsticks to the tray and toss until all the chicken is covered in the sauce. Place the tray in the oven and cook for 40 minutes or until cooked through. Baste halfway through the cooking time. Remove the chicken from the oven and place on a plate. Place the roasting tray full of juices over a medium high heat and simmer and whisk until the sauce thickens. Serve the chicken with a tasty bulgar and wheat salad or couscous and coat with the thick sticky sauce.

Grilled Chocolate Cake in Orange Peels

Chocolate Cakes Grilled in Orange Shells

- makes 12 to 15 cakes -
Adapted from The Boy Scouts

Ingredients

1 box chocolate cake mix, or 1 batch of batter for a single-layer cake of your choosing
12 large oranges or 15 small oranges (types with a thick rind work best)
Rich Fudge Frosting (recipe follows)

Procedure

1. Mix cake mix according to the instructions on box; put to the side (do not bake).

2. Slice the top third of each orange; leave the top pieces to the side (you can use them as garnish later). Scoop the fruit out of the bottom 2/3 of the fruit, so that you have an empty shell.

3. Fill each orange shell 3/4 full with cake batter.

4. Nestle each orange within an 8-inch square of foil; place directly on grill.

5. Grill for 15 to 20 minutes; shift frequently. To check if the cake is done, insert a skewer or toothpick; if it comes out clean, the cake's ready.

6. At this point you have two options: you can let them cool, and frost liberally with chocolate fudge frosting and slices from the unused top portion of the orange as garnish; or, you can eat the hot, unfrosted cake directly from the orange. Your choice.

Rich Fudge Frosting

- makes enough frosting for 12 to 15 cakes grilled in oranges -

Ingredients

1 stick butter
3 tablespoons cocoa
1/3 cup light cream
1 1/2 teaspoons vanilla
4 to 6 cups confectioners' sugar

Procedure

1. In a saucepan, combine butter, cocoa, and milk; bring to a light boil.

2. Add vanilla. Also add confectioners' sugar, cup by cup, stirring constantly, until the frosting has reached the desired consistency

Vanilla Ricotta Doughnuts

Vanilla Ricotta Doughnuts

Recipe by Gale Gand

Vegetable oil, for frying

3 large eggs

1/4 cup granulated sugar

1/2 teaspoon pure vanilla extract

1/2 pound or 1 cup whole milk ricotta cheese

1 1/4 cups all-purpose flour

2 teaspoons baking powder

Confectioners’ sugar, for dusting

Directions

In a large saucepan, heat 2 inches of vegetable oil to 375˚. Set a large wire rack over baking sheet, top with paper towels and position it near the saucepan.

Meanwhile, in a large bowl, beat the eggs, granulated sugar and vanilla with wooden spoon. Add the ricotta and beat until smooth. Add the flour and baking powder and beat just until blended.

Using a very small ice cream scoop or 2 teaspoons, slide 8 walnut-size rounds of batter into the hot oil. Fry over moderate heat until deep golden all over and cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the fritters to the rack to drain. Continue frying the remaining fritters in batches of 8. Arrange the fritters on a platter and dust well with confectioners’ sugar

Caramel Popcorn

Salted Caramel Popcorn

* 1/2 cup butter
* 1 cup packed brown sugar
* 1 cup corn syrup
* 1 14-ounce can of sweetened condensed milk
* sea salt (I used Murray River Flake Salt)

Combine all caramel ingredients in a saucepan over medium heat. Bring to a boil, stirring to melt and blend all ingredients together. Reduce heat to low and continue a slow boil; stir constantly to avoid the caramel from burning. Caramel is done when it reaches the soft ball candy stage (approximately 10 minutes at slow boil). While still hot, pour caramel over a big bowl of popcorn, mixing well to coat. Sprinkle liberally with the sea salt, again, mixing well for even coverage throughout the batch.