Friday, August 22, 2008


Oh how I long for my own kitchen. I didn't realize how much I enjoyed cooking until I couldn't do it much. I mean I could cook at my in laws and occasionaly do, but it's so hard trying to find the stuff I need in their kitchen. And it's kind of expensive cooking gourmet meals for 6 people. I'm kidding, I'm not really a gourmet cook but sometimes I pretend I am. But there have been so many yummy recipes that i've wanted to try lately so I thought I'd include them on here. Maybe someone else that has a kitchen can cook them up and let me know what I'm missing out on.

2 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons sugar
1 vanilla bean, halved lengthwise and scraped, or 1 teaspoon pure vanilla extract
4 firm, ripe peaches (1 to 1 1/2 pounds total), halved and pitted
1 pint vanilla ice cream
1 package (5 to 6 ounces) raspberries
Preheat oven to 400 degrees. In a large, shallow baking dish, combine butter, lemon juice, sugar, and vanilla bean (seeds and pod). Add peaches, and turn to coat with butter mixture; arrange, cut side down, in a single layer.
Roast until peaches are tender and cooking liquid is syrupy, 15 to 25 minutes, brushing with cooking liquid halfway through. Serve peaches (warm or at room temperature) with ice cream and raspberries; drizzle with cooking liquid.
*martha stewart living
1 1/2 pounds small chicken cutlets (8 to 12)
Kosher salt and pepper
2 tablespoons olive oil
1 1/2 cups pints grape or cherry tomatoes
3/4 cup dry white wine (such as Sauvignon Blanc)
4 scallions, sliced
2 tablespoons fresh tarragon leaves, chopped

Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over medium-high heat. Working in 2 batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side; transfer to plates.Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes.Add the wine and simmer until the liquid is reduced by half, 2 to 3 minutes. Stir in the scallions and tarragon and serve with the chicken. *RealSimple

2 cups purchased chocolate cookie crumbs
1/2 cup butter, melted
1/4 cup sugar
1 quart vanilla ice cream
1-1/2 cups chocolate-covered peanuts, chopped
1 quart chocolate ice cream
Chocolate and Peanut Butter Sauce
Chocolate-covered or plain peanuts, chopped (optional)

1. Preheat oven to 350 degrees F. For crust, in a medium bowl, combine cookie crumbs, melted butter, and sugar. Press crust mixture onto the bottom and 1 to 2 inches up the side of a 9x3-inch springform pan. Bake for 8 to 10 minutes or until crust is set. Cool on a wire rack for 15 minutes. Freeze for 30 minutes.
2. Let vanilla ice cream stand at room temperature for 15 minutes. In a large bowl, use a wooden spoon to stir vanilla ice cream just enough to soften. Spoon softened ice cream into frozen crust, spreading ice cream evenly. Sprinkle with the 1-1/2 cups chocolate-covered peanuts. Freeze about 1 hour or until firm.
3. Let chocolate ice cream stand at room temperature for 15 minutes. In a large bowl, use a wooden spoon to stir chocolate ice cream just enough to soften. Spoon softened chocolate ice cream on top of chocolate-covered peanut layer, spreading ice cream evenly. Cover and freeze for 4 hours.
4. Using a thin metal spatula, loosen crust from side of pan; remove side of pan. Let ice cream cake stand at room temperature for 20 to 25 minutes to soften slightly.
5. To serve, cut the ice cream cake into wedges and top with Chocolate and Peanut Butter Sauce. If desired, sprinkle with additional chocolate-covered peanuts. Makes 12 servings.
6. Chocolate and Peanut Butter Sauce: In a small saucepan,
combine one 12-ounce jar fudge ice cream topping and 3 tablespoons creamy peanut butter. Cook and stir over medium-low heat until heated through.
7. Make-Ahead Tip: Prepare ice cream cake as directed. Wrap in moistureproof and vaporproof wrap and freeze for up to 1 week. Loosen cake from pan and remove side of pan. Let stand at room temperature for 20 to 25 minutes to soften slightly. Cut into wedges and serve as directed.

1 8.8-ounce package cooked brown or white rice
1/2 cup frozen peas
1 pound chicken breast tenders, halved crosswise
1 tablespoon cooking oil
1/4 cup bottled
stir-fry sauce
Packaged oven-roasted sliced almonds

1. Stir peas into rice pouch. Heat in microwave according to package directions.
2. Meanwhile, in a large skillet, cook and stir chicken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Stir rice mixture into skillet. Stir in stir-fry sauce; heat through. Sprinkle each serving with almonds. Makes 4 servings.

And I REALLY REALLY want to try these cupcake pops. These I definitly have to have my own kitchen for, but I'm so excited to try them out. The recipe is too long to put here but if you want to give them a try you can get to Bakerella's blog by clicking here.


Dartay said...

Mmmm, those all look so good, especially those pops! You can come "scratch that itch" and cook in my kitchen anytime!

ATH79 said...

If you cook like that all the time you really need to invite me and my fam over for diner sometime. I don't know how you work and find time to cook like that.