Recipes Galore

Have I got some delicious recipes for you today! Please make some of these over the weekend or next week and tell me what you think. And maybe send me pictures.

Tres Leches Cake
Adapted from Betty Crocker

Ingredients for cake
– 1 box yellow cake mix
– 1 1/4 cup water
– 1 tbs oil
– 2 tsp vanilla
– 4 eggs
– 1 can (14 oz.) sweetened condensed milk
– 1 cup evaporated milk
– 1 cup whipping cream

Ingredients for frosting
– 1 cup whipping cream
– 1 tbs powdered sugar
– cinnamon

Directions
1. Heat oven to 359 degrees. Grease 13×9 inch pan.
2. Beat cake mix, water, oil, vanilla, and eggs on low for 30 seconds and then on medium for 2 minutes.
3. Bake cake as directed. When done, allow to cool for 5 minutes.
4. Using a fork, poke holes in cake every 1/2 inch. Clean fork when necessary.
5. Mix the three milks together and pour evenly over punctured cake.
6. Refrigerate for an hour.
7. For the frosting, beat the whipping cream and powdered sugar on high until thick. Spread over cooled cake and dust with cinnamon.

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The following recipes are from last night’s Wine & Recipe Club. Jena picked an Olympic “Gold Medal Winner” theme. These are the Michael Phelps from our kitchens.

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Reuben Dip (from Amber)

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See how smart I was last night? Taking a picture of the recipe and the dish saves me the step of typing out the recipe. Some pictures are a little blurry. Blame the wine.

Avocado Basil Garlic Pasta (from Andrea)

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This looks familiar. Yup, this is the same dish I made last weekend. Andrea added more garlic than I did and now I realize my error.

Enchilada Bake (from Nicole)

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Nicole’s family loves this so much that she often doubles the recipe and freezes a pan of it for a future meal. With the ground turkey, beans, and vegetables, this is a healthy, filling meal.

Fresh Basil Pesto Pasta (from Emily)

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The oily, basil flavor with cheesy tortellini makes this the perfect comfort dish. We ate it warm and I had two small servings. It would be good cold, too, or mixed with chicken, shrimp, or chopped tomatoes.

I failed to take a picture of my dish and the recipe, so I’ll just provide the link.
Last night I made a mistake. Instead of hot Italian sausage, I used Italian turkey. I left a small dish of the pasta for Brody for dinner. Upon eating it and realizing the switch, he sent me a text message.

Brody: You’ve made a mockery of me and the dish I love.
Me: Sorry – I wanted to try it with turkey sausage. I realize that was a mistake.
Brody: I don’t even know who you are anymore.

Moral of the story: use pork sausage for this.

Bon appetit!

Wine and Recipe Night – Seafood

Good morning, friends!

Last night I got together with the lovely ladies of Wine and Recipe Club. We met at Nicole’s house, so she picked the theme: seafood. While I loved this idea, it also meant no desserts. Fortunately, Nicole’s center piece of tulips had pink Peeps and jelly beans around the bottom. Yes, we ate her center piece. It looked something like this:

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source
After scolding us, she scrounged up a few boxes of Girl Scout cookies. Sweet tooth satisfied.

The dishes last night were all very good. I made something new because I rarely make seafood for a few reasons: 1) Brody doesn’t like shrimp, which is the cheapest and most accessible seafood, 2) Wisconsin isn’t known for quality seafood, and 3) The places that have quality seafood are both 30 minutes away from our house.

I made Jenna’s Shrimp and Goat Cheese Quesadillas. They didn’t have a ton of ingredients, and it seemed like a practical recipe a busy wife/mom/person could make for a quick meal. They turned out delicious, especially topped with a little guacamole.

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Picture from Jenna’s website, same link as recipe

Instead of sharing only one recipe, I am going to spoil you with two (mainly because one is really short :)).

Creamy Crab and Red Pepper Dip
– 2 green onions, thinly sliced
– 1 tub (8 oz.) cream cheese
– 1 can (6 oz.) lump crabmeat, drained
– 1/2 cup shredded sharp cheddar cheese
– 1 small red onion, finely chopped
– 1 tbsp. Dijon mustard
Mix and chill for one hour. Serve with crackers or veggies.

This was such a yummy appetizer and so easy to make! Jena said she has made this often over the years, and I can see why. I don’t know if she used neufchâtel (1/3 less fat cream cheese) or the full fat stuff, but you probably could healthify it by even subbing in a little no fat cream cheese. We dug into the crab dip with reduced-fat Wheat Thins. Jena said you need a sturdy cracker because the dip is thicker, so Ritz crackers don’t work well. I helped myself to two servings, thankyouverymuchIcaneatwhateverIwantbecauseIranfifteenmiles.

The final dish of the night was made by Laura (who just got back from Brazil). She has also been making this dish for a while now, so it is tried and true.

Seafood Lasagna
– 9 strips lasagna noodles
– 2 tbsp. olive oil
– 2 tbsp. butter
– 1 shallot, chopped
– 1/2 cup dry white wine
– 1 8 oz. bottle clam juice
– 1 lb. scallops
– 1 lb. shrimp
– 1/2 lb. crab meat
White pepper
Ground nutmeg
Parmesan cheese

Sauce
– 6 tbsp. butter
– 6 tbsp. flour
– 3 cup reserved seafood juices and milk
– 1/2 tsp. salt
– 1/2 cup whipping cream

Directions:
*Heat oven to 350 degrees.
1) Heat oil and butter and sauté shallot. Stir in white wine and clam juice and simmer for 5 minutes.
2) Stir in seafood, pepper, and nutmeg. Cook for 3 – 5 minutes, turning seafood gently in juices.
3) Drain seafood and reserve liquid for sauce.
4) To prepare sauce, melt the butter and add flour to create a roux. Slowly add reserved seafood juices and milk, stirring until bubbly and thick. Add salt and whipping cream. You can add additional nutmeg, pepper, or parmesan cheese if desired.
5) Stir 3/4 cup sauce into chopped seafood.
6) Grease a 9×13 dish. Coat bottom with 1/2 cup seafood. Top with layer of noodles. Spoon half of remaining seafood over noodles. Add 1/3 cup sauce. Repeat once, and then add third layer of noodles. Cover with remaining sauce. Sprinkle with parmesan cheese.
7) Bake 350 degrees for 35 – 40 minutes.

Rich, creamy, seafood-y goodness. I need a reason (and people who like seafood) to make this. Any volunteers? You must live in the Madison area and supply the dessert. We could have dinner and then go see The Hunger Games (again).

My seafood/wine-filled self didn’t walk in the door until 12:15am. I had considered doing hot yoga at The Studio at 10:30am, but I don’t think the wine would feel good exiting my body in the steamy room. Plus, I could only sleep until 7am. I do have a three mile run scheduled, and maybe, for once, I will actually do a recovery run. We’ll see…

Enjoy your Sunday!

Questions:
Do you like or eat seafood? Please share favorite recipes.
Do you have workout scheduled for today? What are you doing?