Day 153 - Cookbook: Day Rachael Ray 30 Minute Meals 2 - GONE!

Well, the book is gone. I had many takers. Gave it to a woman who is going to give it to her daughter who loves Rachael Ray. I knew this was an easy one to get rid of!!

Honey Mustard and Red Onion Barbecued Chicken

2 tablespoons vegetable oil

1/2 red onion, chopped

1/4 cup apple cider vinegar

1/4 cup brown sugar, a couple of handfuls

1 cup chicken stock

1/2 cup prepared honey mustard (recommended: Honey Cup brand)

1/2 teaspoon allspice, eyeball it

1/2 teaspoon curry powder, eyeball it

4 pieces boneless, skinless chicken breast

4 boneless, skinless chicken thighs

Vegetable oil, for drizzling

Salt and freshly ground black pepper

▪ Preheat grill pan or griddle over medium high heat.

▪ Pour 2 tablespoons vegetable oil into a small saucepan over moderate heat. Add red onions and sauté 3 to 5 minutes. Add vinegar and reduce by half, 1 to 2 minutes. Add brown sugar and cook 1 minute to incorporate. Whisk in broth and honey mustard, allspice and curry. Bring sauce to a bubble and reduce heat to lowest setting.

▪ Coat chicken with a drizzle of oil and salt and pepper, to your taste. Place chicken on hot grill and cook 4 or 5 minutes, then turn. Baste chicken liberally with sauce and cook another 5 minutes. Turn once again and baste. Cook 2 or 3 minutes more to cook through and transfer chicken to a platter and serve.

Day 153 - Cookbook: Day Rachael Ray 30 Minute Meals 2

Today I am offering a Rachael Ray 30 Minute cookbook. I've leafed through it a few times, but have a duplicate copy, so just don't need it. I am sure this will be snapped up super quick!!

Orange Freeze Recipe

2 pints orange sherbet

1 lime, for garnish (optional)

1 pint vanilla ice cream
1 liter carbonated lemon-lime beverage or lemon lime seltzer water

For each freeze, in a mixer mix 3 scoops orange sherbet & 1 scoop vanilla ice cream.

Add 1/4 liter lemon lime soda or lemon lime seltzer & 4 ice cubes to the mixer.

Set mixer top in place & mix on high setting until frothy & smooth.

Pour into fountain or tall glass & garnish glass rim with a round of lime & a straw.

Repeat with remaining ingredients.

Enjoy the Rachael Ray's Orange Freeze recipe

Day 139 - Cookbook - Food Processor Cooking - Quick and Easy

Today I am offering a cookbook - Food Processor Cooking - Quick and Easy. I've had this book a long time and don't think I've made a thing from it! So, it needs to find a new home.

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Food Processor Pesto -- Serves 4 to 6 with pasta

• 3/4 cup pine nuts
• 3 cups packed stemmed fresh basil leaves
• 1 1/2 cups extra-virgin olive oil
• 1 cup freshly grated Parmesan cheese
• 4 medium garlic cloves, peeled

1. Preheat the oven to 450°F.
2. Spread the pine nuts in a single layer on a baking sheet with a rim (so they don't fall off) and toast in the oven, stirring occasionally, until they turn light golden brown, about 10 minutes, keeping a close watch to prevent scorching. Transfer the pine nuts to a dish to cool to room temperature; they'll continue to darken in color slightly from residual heat.
3. Put the pine nuts, basil, olive oil, Parmesan, and garlic in a food processor fitted with the stainless-steel blade. Pulse the machine on and off until the ingredients look coarsely chopped. With a rubber spatula, scrape down the side of the work bowl. Continue pulsing the machine until the pesto is fully pureed but still has a little texture to it.

Day 126 - Book - Williams-Sonoma Complete Entertaining Cookbook - GONE!

Gone!! And, so many people wanted it!!

Hot Fudge Sauce:

6 Tbs. cocoa powder
1/3 cup boiling water
3 Tbs. unsalted butter, cut into 6 pieces
1 cup sugar
2 Tbs. light corn syrup
1 tsp. vanilla extract

To make the hot fudge sauce, in a small, heavy saucepan, combine the cocoa with just enough of the boiling water to make a thick paste, whisking with a fork (if you add all the water at once, the lumps will be hard to break up). Add the remaining boiling water, whisking until the cocoa dissolves. Set the pan over low heat and add the butter. When it melts, stir with a wooden spoon, then stir in the sugar and corn syrup.

Slowly bring the mixture to a simmer, stirring occasionally; do not allow it to boil. When small bubbles form around the edges of the pan, simmer, without stirring, until glossy and thick, about 8 minutes. Remove from the heat. Using a clean spoon, stir in the vanilla. If not using the sauce right away, keep warm in a double boiler.

Day 126 - Book - Williams-Sonoma Complete Entertaining Cookbook

Today I am offering a book - Williams-Sonoma Complete Entertaining Cookbook. It is a really nice cookbook - I just never take the time to go through it. I am really just feeling lazy and not in the mood to head to the basement to find anything else to get rid of! But, as nice as this book is, I don't think I'll miss it - and I am sure someone will like it!

Pesto Recipe

3 to 4 Tbs. pine nuts
2 garlic cloves
2 to 3 cups firmly packed fresh basil leaves
10 to 15 fresh flat-leaf parsley sprigs
1/2 cup extra-virgin olive oil, plus more as needed
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup grated pecorino cheese
Salt and freshly ground pepper, to taste

In a blender or food processor, combine the pine nuts and garlic. Process to chop coarsely. Add about half of the basil and process to chop coarsely. Add the remaining basil, the parsley and olive oil and process until a thick green sauce forms. If the sauce is too thin, add more basil or parsley; if it is too thick, add more olive oil.

Add the cheeses and season with salt and pepper. Process briefly. Pour into a glass jar or other container and top with a thin layer of olive oil to prevent the surface from discoloring. Cover tightly and refrigerate for up to 2 weeks. Makes about 1 1⁄2 cups.

Day 70 - Cookbook: Reader's Digest Great Recipes for Good Health - GONE!

Gone - but still sitting on my porch!

Maybe this one won't be so bad ... the book must have some good ones, right???

Buttermilk Salad Dressing Mix

2 1/4 cups buttermilk powder

3/4 cup freeze-dried chives

1/4 cup dill weed

1/4 cup sugar

2 tablespoons dry mustard

Place all the ingredients in a large bowl and mix well. transfer to a 1 quart jar, cover tightly, and store in the refrigerator. Makes about 3 2/3 cups.

To make Buttermilk Dressing:

In a small bowl, whisk together 5 tablespoons of the Buttermilk Salad dressing mix, 1/2 cup warm water, 2 tablespoons cider vinegar and 1 tablespoons sour cream. Let stand at room temperature at least 30 minutes before using, then whisk again for a few seconds. Makes about 1 cup

Day 70 - Cookbook: Reader's Digest Great Recipes for Good Health

Today I am offering the Reader's Digest Great Recipe Cookbook. This was a wedding shower gift and I have never opened it! It just does not appeal to me. But, hopefully someone will enjoy it.

This is painful...

Banana Milk Shake

5 ice cubes

1/3 cup skim milk

1/2 small banana, peeled and sliced

1/4 teaspoon vanilla extract

2 teaspoons sugar

DIRECTIONS:

Place ice cubes and milk in a blender and blend 1 minute, until smooth. Add banana, vanilla, and sugar; blend 1 minute more, until foamy. Pour into a tall glass and serve.

Variations:

Strawberry Milk Shake

Prepare as directed except substitute 1 cup hulled and sliced strawberries for the banana.

Orange Milk Shake

Prepared as directed except reduce the ice cubes to 3 and substitute 1/2 cup orange juice for the banana.

Chocolate Milk Shake

Prepare as directed except substitute 2 tablespoons cocoa powder (not a mix) for the banana and increase the vanilla extract to 1/2 teaspoon

Day 53 - Cookbook: The Gluten Free Gourmet - Cooks Fast & Healthy

Today I am offering a cookbook: The Gluten Free Gourmet - Cooks Fast & Healthy by Bette Hagman. I can't remember who gave it to me, but I've never even really read through it. I don't need to cook gluten free, so it is just not something I've had much interest in. But, I recognize how hard it must be to cook gluten free and am sure someone will enjoy using many of the recipes.

Day 35 - Glass Buckets - GONE!

I am not surprised that these bowls went quickly - like I said, they are nice. They are also unique.

In the spirit of what to use the bowl for, I figured I should provide a trifle recipe - that would look pretty in the glass bucket!! This one even looks pretty healthy. But, if all the low fat stuff makes you nervous - then go for the good stuff!!

Three Berry Lemon Trifle - save this one for the spring!!

• 1 (14 ounce) can fat free sweetened condensed milk
• 1 (8 ounce) carton non-fat reduced sugar lemon yogurt
• 1/3 cup lemon juice
• 2 teaspoons grated lemon peel
• 1 (8 ounce) container reduced-fat whipped topping, thawed, divided
• 1 (16 ounce) package angel food cake mix, prepared and cut into 1-inch cubes
• 1 cup sliced fresh strawberries
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 2 tablespoons slivered almonds, toasted

In a large bowl, combine the milk, yogurt, lemon juice and peel. Fold in 2 cups whipped topping.

In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries.

Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.

Day 33 - Cookbook - Appetizers for Dummy's - GONE!

The book is gone, but here is a recipe...

Crab Dip

4.5-ounce can crabmeat

1 hard-boiled egg

1 green onion

1/4 cup mayonnaise

1/4 cup sour cream

1 teaspoon lemon juice

1/2 teaspoon dry mustard

1/4 teaspoon dried dill

1/4 teaspoon Worcestershire sauce

1/2 teaspoon dried parsley flakes

1/4 teaspoon salt

1/8 teaspoon pepper

Drain the crabmeat and then flake it in a medium bowl.

Shell and mince the hard-boiled egg.

Mince the green onion.

Add all the ingredients to the crabmeat.

Mix well to blend thoroughly.

Cover and chill the dip for at least 2 hours.

Day 33 - Cookbook - Appetizers for Dummy's

This book was a wedding shower gift for me from my husbands grandmother. She had never met me - perhaps she did not know that I could cook. Anyhoo, today I am offering: Cookbook - Appetizers for Dummy's. Need I say more? Nevertheless, here is a recipe.....

Cocktail Franks in Spicy Barbecue Sauce

1 onion

2 cans (5 ounces each) tomato paste

4 cups water

1/4 cup Worcestershire sauce

1/4 cup packed light brown sugar

2 tablespoons white vinegar

2 tablespoons molasses

2 teaspoons dry mustard

1 teaspoon salt

2 pounds cocktail franks

Mince the onion.

Lightly spray a 4-quart slow cooker with vegetable oil cooking spray.

Combine all the ingredients except the franks, including 1/4 cup minced onion, in the slow cooker.

Cover and cook on High for 1 to 2 hours, or until hot.

Separate the franks if they’re attached.

Add the franks and cook for 1 hour.

Day 16 - Cookbook: Bowl Food - GONE!

I think yesterday was just too cold - so nobody was into Freecycle. But, today I got an e-mail and it is gone!!! Here's another recipe.........

Spicy Squash and Coconut Soup
1 small fresh red Chili, seeded and chopped
1 Lemongrass stalk, white part only, sliced
1 teaspoon ground Cilantro
1 tablespoon fresh Ginger, chopped
2 cups Vegetable Stock
2 tablespoons Vegetable Oil
1 Onion, finely chopped
1.75 lbs squash flesh, cubed (see note)
1.5 cups coconut milk
3 tablespoons fresh Cilantro, chopped (extra for garnish)
2 teaspoons Brown Sugar

Process the chili, lemongrass, ground cilantro and 2 tablespoons vegetable stock in food processor to form a smooth paste.

Heat oil in large saucepan. Add onion and cook over medium heat for 5 minutes. Add spice paste and cook, stirring for 1 minute.

Add the squash and remaining vegetable stock. Bring to a boil, then reduce the heat to simmer, covered for 15-20 minutes or until squash is tender. Cool slightly, then process in a food processor until smooth. Return to the cleaned saucepan, stir in coconut milk, cilantro and brown sugar and simmer until hot. Garnish with extra cilantro.
Note: You will need to buy 3 lbs of squash to yield 1.75 lbs of flesh.

Day 16 - Cookbook: Bowl Food

I love cook books and I really enjoy cooking. I have a 4 foot shelf filled with cookbooks! But, I just don't use them all. Hence, today's offer: Cookbook - Bowl Food. This book was a gift and I just never got that into it. Here is a sample recipe from the book - something to keep you warm...

Macaroni & Cheese with Pancetta
2.5 cups Macaroni
2.5 ounces Pancetta, diced
2 cups Cream
1 cup grated Gruyere Cheese
1 cup grated Parmesan Cheese
1 clove garlic, crushed
2 teaspoons Dijon Mustard
1/2 teaspoon Paprika
2 tablespoons Fresh Chives, chopped (plus extra for garnish)

Bring a large saucepan of salted water to boil. Add macaroni and cook until al dente. Drain, cover and keep warm.

Meanwhile, place pancetta in large saucepan and cook over high heat for 4 minutes or until well-browned and slightly crisp. Drain on paper towels. Reduce the heat to medium, stir in cream and simmer. Add cheeses, garlic, mustard and paprika and stir for 5 minutes or until the cheeses have melted and the sauce has thickened.

Add the macaroni and pancetta and stir for 1 minute or until heated through. Stir in chives, garnish with the extra chives and serve.