Warm Cranberry-Walnut Brie

The Organic Kitchen

This delightful little appetizer is perfect for the holidays!


1 8 oz round Brie cheese
2 TB dried cranberries
1 tsp Herbes de Provence (available here at the Organic Kitchen)
1 tsp chopped walnuts, toasted
crackers
2 T Fresh Pomegranate seeds (optional)

Preheat oven to 350
Using a serrated knife, remove topmost rind from cheese; discard rind.
Place cheese cut side up, in a small ovenproof baking dish. Sprinkle with
cranberries and herbes de Provence.
Top evenly with nuts. Bake at 350 for 15 minutes or until cheese is soft
and warm. Sprinkle with fresh pom seeds (optional) Serve immediately
with crackers.

Roasted Apricot Chicken and Veggies

The Organic Kitchen

This is a Spiker family Sunday dinner favorite! It’s perfect for holidays and special
occasions. I love it because it’s delicious (the chicken is super moist and the
apricots and onions make it tangy and sweet) it’s easy (15 minutes of prep time)
you pop it in the oven and two hours and 15 minutes later you have an incredible
meal and only one pan to clean! You will need a roasting pan with a lid. Feel free
to play with the amounts of veggies. We love carrots, so I add more carrots and
less potatoes.

Roasting pan with lid and rack
One 6 lb Organic roasting chicken
10 new potatoes (small white or rose, left whole)
10-15 carrots, peeled and cut into 2-3 inch pieces
10 shallots, peeled (if small leave whole, if large cut in half)
2 stalks celery, thinly sliced
2 juice oranges, 1 sliced thinly, the other juiced
12 dried apricots
Dried cherries, small handful
2 T apricot preserves
Olive oil
Sea salt
Pepper
Herbes de Provence

Preheat oven to 350 and place rack in bottom third of oven. Wash
chicken and trim fat around cavity. Place rack in bottom of roasting
pan and set the chicken on it. Combine 2T olive oil, apricot preserves
and juice from half an orange. Brush all sides of chicken with olive oil/
juice/preserve mixture, sprinkle with sea salt, pepper and Herbes De
Provence. Place potatoes, carrots and shallots around the chicken,
season with sea salt, pepper and Herbes de Provance. Toss in
a handful of dried cherries and apricots. Cut one orange into thin
slices and place in roasting pan. Squeeze the juice from the other

half orange over veggies. Cook for 2 hours with lid on. After 2 hours,
remove lid to brown. Cook another 15 minutes basting every 4-5
minutes. Enjoy!

Honeybun cake

I feel like this is a cheater recipe, all the stuff you guys post is made from scratch and somewhat healthy or/or natural...well, this is the exact opposite, but Kristin wanted me to post this. This is what Jax requested for his birthday this year

Warning...sugar overload!

1 yellow cake mix
4 eggs
3/4 cup veg oil
8oz sour cream

Mix all that together I'm a bowl

In separate bowl mix:
1cup brown sugar
3 teaspoons cinnamon

In 9X13 pan, pour half of cake batter then sprinkle half of sugar mixture evenly, then pour remaining cake batter and top with remaining sugar mixture. Bake at 350 for 30-40 minutes.

Icing: 2 cups powdered sugar
4 tablespoons of milk
1 tablespoon vanilla (I don't think I usually put that much in)

When removed from oven immediately drizzle icing on top, the heat will melt the icing and when it cools it will harden

Get a huge glass of milk and enjoy ;)


- Posted using BlogPress from my iPad

Frozen Chocolate Velvet Pie

Frozen pie crust

3/8 c white corn syrup

1 1/2 T water

1 1/2 T vanilla (yes, Tbs)

1 bag semi-sweet choco chips (use the best you can find....I like Guittard)

1 c chilled sweetened condensed milk (don't forget to put in fridge ahead of time)

1 pint heavy whipping cream

Cook pie crust and set aside. (I found that the cheap thin crust works better for this pie than the better thicker crusts) Barely boil corn syrup and remove from heat. Add choco chips, water, and vanilla and stir till melted. Let cool for a few minutes. Transfer to a mixing bowl and add milk and cream. Blend on low until well mixed and then on med/high until soft peaks form. Pour into pie crust and stick in the freezer. Take it out a few minutes before you cut it.

There ya go!

Butternut Squash Risotto

Ingredients

• 6-8 cups chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version)
• 5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
• 1 sweet onion, finely chopped
• 2 cups butternut squash, peeled, and finely diced
• 2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
• 1 cup dry white wine (such as Sauvignon Blanc) (I used white cooking wine in the vinegar section)
• 1 cup freshly grated Parmesan cheese
• 2 cloves of garlic (which goes in with the onion) OR 2T of minced chives (which go in at the end)
• 1 teaspoon salt

Method

1 Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion, garlic, and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.
2 Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.
3 During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan (I add about 3/4 of the cup of cheese), and chives (I've never used chives, so I just include garlic at the beginning). At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.

This is SOOOO good. I've made it 8 times, and every time it's been delicious (I even made it at Sean's and he admitted it was good).

NOTE 1: Costco sells butternut squash pealed and cubed which is WAY easier than using the real thing.  I chop their chunks more finely.

NOTE 2: Just as good with sweet potato instead of butternut squash

Pumpkin Gooey Butter Cake

Prep Time:

30 min

Inactive Prep Time:

--

Cook Time:

50 min

Level:

Easy

Serves:

6 to 8 servings

Ingredients

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

We made this at Brie's house in 2010 and it was the favorite dessert of the night.....well, maybe it tied with frozen chocolate velvet pie.

Rosemary Risotto

Ingredients:

• 4-5 fresh sprigs of rosemary
• A small onion, peeled and finely chopped
• 2 tablespoons olive oil
• 1 2/3 cup (320 g) short grained rice, for example Arborio or Carnaroli
• 1 quart (1 liter) simmering broth, either chicken or vegetable
• 2/3 cup (30 g) freshly grated Parmigiano

Preparation:

Wash the rosemary, pat it dry, and strip the needles from all but the best looking sprig. Finely chop the stripped needles.

Heat the oil in a pot, and sauté the chopped union until the pieces are translucent. Add the rice and continue to cook, stirring, for another 4-5 minutes. Remove the pot from the heat and stir in the chopped rosemary needles.

Return the pot to the heat and stir in a first ladle of broth. Add more broth as the rice absorbs it, until the rice reaches the al dente stage. As this point add a last drop of broth, stir in the grated cheese, and cover the pot for 2 minutes.

Turn the risotto out onto a heated serving bowl, garnish it with the remaining sprig of rosemary, and serve at once.

Thick, Chewy Granola Bars

From http://smittenkitchen.com/2010/02/thick-chewy-granola-bars/ - 

This is probably the most flexible recipe I’ve posted. When it comes to granola, what you’re looking for is a basic proportion of chunky (nuts, dried fruit) to sticky (syrups, sugar, butter or oils) and from there, you can really go to town. The vanilla is optional. The cinnamon is optional. You can use no dried fruit or you can use all dried fruit in your 2 to 3 cup mix. You can toss in things like puffed rice cereal or flax seeds. In the comments, I’d love to hear what mix you came up with and how you liked it. I can only imagine the possibilities.
Of note: The original recipe calls for something called “sticky bun sugar” which can be made at home with sugar, butter and corn syrup. It is for this reason that corn syrup is listed within one ingredient but also separately, and I used all butter rather than two different fats. Whether the corn syrup can be entirely replaced with honey or maple syrup or the butter can be entirely replaced with a healthier oil is worth auditioning, I just didn’t. Yet. I can tell you this: as is, this is the best granola bar I’ve ever eaten.

1 2/3 cups quick rolled oats (if gluten-free, be sure to use gluten-free oats)
1/2 to 3/4 cup granulated sugar (use more for a sweetness akin to most purchased bars; use less for a mildly sweet bar)
1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces)*
1/3 cup peanut butter or another nut butter (I used almond butter) (optional)
1 teaspoon vanilla extract (optional, namely because I was not convinced that the flavor came through)
6 tablespoons melted butter
1/4 cup honey, maple syrup or corn syrup
2 tablespoons light corn syrup (see Note above)
1 tablespoon water

Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.
Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and peanut butter, if you’re using it) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)

Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. They’ll still seem soft and almost underbaked when you press into the center of the pan but do not worry, they’ll set completely once completely cool.

Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way. This can speed the process up.)

Once cool, a serrated knife (or bench knife) to cut the bars into squares. [Updating to note, as many had crumbling issues:] If bars seem crumbly, chill the pan of them further in the fridge for 30 minutes which will fully set the “glue”, then cut them cold. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.
*Suggestions: Dried cranberries, apricots, pecans, sunflower seeds, coconut, walnuts, sesame seeds, pepitas, dried pples or even chocolate chips. My mix: 1/2 cup wheat germ, 1 cup dried cherries, 1 cup walnuts, 1/2 cup pecans and 1/2 cup dried unsweetened coconut flakes. Because my pieces were all pretty coarse, I pulsed them in the food processor a few times to break it up a little, though this isn’t necessary if you don’t mind yours chunkier.

EASY homemade Mint chip ice cream

No raw eggs, no cooking, no complicated ingredients. Just YUM!

2 cups whole milk (or half and half if you prefer)
2 cups heavy whipping cream
1/2 cup sugar
1 teaspoon peppermint extract
1 cup chocolate chips
1 ice cream maker

Pour the milk (or half and half) into a bowl and whisk in the sugar until well blended.

Gently whisk in the whipping cream and peppermint. Don't whisk the whipping cream too much or it will turn into weird butter stuff.

Take the canister of your ice cream maker out of the freezer, assemble and turn the maker on.

Pour the mixture into the canister as it's spinning.

While it's going, roughly chop up the chocolate chips.

After 15 or 20 minutes, pour the ice cream into a bigger bowl and stir in the chocolate chips.

Try to refrain from eating the whole thing so you can freeze overnight because it's even better the 2nd day.


*Note: You can also make cookies and cream ice cream with this recipe. Just substitute a teaspoon of vanilla instead of the peppermint and chop up a bunch of oreos instead of chocolate chips. Equally yummy!

The BEST Oatmeal cookies

1 ½ cups white whole wheat flour
2 ½ cups rolled oats (not the quick kind)
1 tsp baking soda
1 tsp salt
1 cup butter softened
¾ cup brown sugar (I prefer to use 1/2 cup)
¾ cup raw cane sugar (also called turbinado, can buy at trader joe's or other health food store. It really won't taste the same if it's not raw)
1 ½ tsp vanilla
1 egg (for Max, Kristin subs 1/4 cup milk)
1 cup chocolate chips or craisins or whatever you want

Combine Dry ingredients

Cream butter and sugars together, add vanilla and egg

Mix in dry ingredients (if too dry, add a little milk) and chocolate chips

Make into round balls about the size of a golf ball or smaller

Bake @ 375 for 10-12 minutes

Leave on the baking sheet for a few minutes, then transfer to cooling rack

Blackened Tilapia Fish Tacos

1/4 cup reduced fat sour cream

2 T chopped fresh cilantro

2 T fresh lime juice

1 jalapeno pepper, seeded and chopped

1 cup thinly sliced yellow onion

1 ripe chopped avocado

2 t brown sugar

1 t dried oregano

3/4 t garlic powder

1/2 t salt

1/2 t ground cumin

1/4 t ground red pepper

4 tilapia fillets

1 T canola oil

8 whole wheat tortillas (or corn or flour, whatever you prefer)

4 lime wedges

1. Combine first 4 ingredients in a food processor; process until smooth.

2. Saute onion in butter until crisp-tender. Combine onion, avocado, and jalapeno sauce in a small bowl and set aside.

3. Combine brown sugar and next 5 ingredients. Gently rub onto both sides of fish. Heat oil in a large skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until it flakes easily with a fork. Break into chunks.

4. Warm tortillas according to package instructions. Divide fish and onion mixture evenly among tortillas. Serve with lime wedges and ENJOY!

Serve with lime cilantro rice

General Tso's Chicken

1 lb boneless skinless chicken breast
1/3 cup flour
1/4 tsp cayenne pepper
2 TBSP canola oil
1/4 cup sugar
1 TBSP cornstarch
3 TBSP water
1/4 cup soy sauce
1/4 cup pineapple juice
1/4 cup vinegar (I used rice wine)
2 cloves garlic, minced
1 tsp freshly grated ginger OR 1/2 tsp powdered ginger
red pepper flakes (optional)
4 green onions, sliced

Cut chicken into bite size pieces. Mix together flour and cayenne pepper. Dredge chicken in flour mixture and cook over medium high heat in oil. While that is browning, combine sugar and cornstarch in a small saucepan. Slowly whisk in water, soy sauce, pineapple juice and vinegar. Mix in garlic and ginger. Cook and stir over medium high heat until thick and bubbly. Add red pepper flakes to taste. Once chicken is cooked through (about 5-8 minutes) drain onto a paper towel. Place chicken in a bowl and pour the sauce over. Gently toss to coat. Sprinkle with green onions and serve over rice.

Shrimp Tacos and Mango Salsa

• 1 lb shrimp
• 1/2 cup honey
• 1/4 cup butter
• Salt/Pepper or lemon pepper to taste
  
• Tortillas
• Mango Salsa
• Cheddar cheese (if you want, I didn't use it)
  
  If using frozen shrimp, thaw it and and cut each piece in half (depending on size). Melt butter and stir in honey and seasoning. Heat honey butter in a pan until bubbly and then add shrimp to pan, stirring until shrimp is cooked through (won't take long).
  
  Mango Salsa
  
  2 Mangoes, chopped
  1/2 Cup red onion, diced
  2 Tablespoons Cilantro
  1 teaspoon brown sugar
  1/2 lime's juice (about 1/8th cup)
  1/8 teaspoon chili powder (I didn't have this so I added paprika, garlic powder, cumin, and cayenne to taste) 

I also served them with mango rice and black beans.

For the rice, I used about 1 1/2 cups brown rice, 1 can coconut milk, 1 diced mango, 1+ cup water, and some sugar. 

Quinoa...Dip?

JJ threw this together the other day for dinner, but there are endless possibilities. 

1.5 cups dry quinoa, cooked
1/4-1/2 chopped onion (we used raw onion)
1 apple, chopped
1 can of diced tomatoes (we used olive oil and garlic tomatoes, you could also use fresh tomatoes, which we didn't have)
some form of meat (the first time we used leftover steak and the second time we used leftover sausage)

The second time I made it I also added avocado and shredded cheddar.  You could also add olive oil, garlic, spinach, chicken, nuts, sauteed onions, and a variety of other things. 

chips (if you want to eat it as a dip...which we did)

After the quinoa is cooked just mix it all together!

Baked Parmesan-Crusted Chicken

Ingredients

• 3/4 cup butter
• 2 cloves garlic, minced
• 1 cup dry bread crumbs
• 1/3 cup grated Parmesan cheese
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 6 (4 ounce) skinless, boneless chicken breast halves

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter with the garlic in a saucepan over medium heat. When the butter starts to bubble, remove from the heat and allow to cool slightly. Stir the breadcrumbs together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs. Place the chicken into a 9x13 inch baking dish.
3. Bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes.

I used panko bread crumbs, which were so good, and didn't have fresh thyme or oregano so I used the dried versions.  I also poured the remaining garlic butter in with the chicken.  Delicious and super easy to alter!