29 June, 2011

Broccoli Chicken & Rice (Crock-Pot Test)

I'm determined to cook rice in the crock-pot, and am happy this rice is not mushy!

Crock-pot Broccoli Chicken & Rice ingredients
Canola cooking spray
1 Italian sweet red onion, sliced
Lemon-pepper
granulated garlic
dried dill weed
1-1/4 cups uncooked converted rice
3 frozen chicken breasts
1-1/2 cups hot water
1-1/2 tsp McCormick Chicken Base
1 pkg (16-oz) frozen broccoli florets
Reconstituted lemon juice

06 June, 2011

Glazed Root Beer Float Bundt Cake

If you can, make this cake a day ahead–the root beer flavor really comes out after a day to rest at (cool) room temperature. ~Shauna Sever


Glazed Root Beer Float Bundt Cake ingredients
Makes 1 Bundt cake
For the cake:
2 cups root beer
1 cup dark unsweetened cocoa powder (Blogger and author Shauna Sever likes Valrhona)
1/2 cup unsalted butter, cut into pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
1 1/4 tsp baking soda
1 tsp salt
2 large eggs

For the glaze:
2 cups confectioners’ sugar
1/3 cup dark unsweetened cocoa powder
1/4 tsp salt
1 tsp pure vanilla extract
1/4 cup root beer
3 Tbsp unsalted butter, very soft

Notes:  Shauna says, "Don’t even think of using diet root beer here."

03 June, 2011

Jalapeño Pie | She Wears Many Hats

This baked jalapeño casserole is also known as 'Firecracker Pie.'


Jalapeño Pie ingredients
Makes about 8 to 10 servings
6 to 8 (or even 10) jalapeños
1-2 tsp olive oil
4-oz sharp cheddar cheese, shredded
4-oz Monterey Jack cheese, shredded
1/4 cup fresh cilantro leaves
4 eggs
1/4 tsp salt
1/4 tsp pepper


Jalapeño Pie Directions
Get ready
Assemble all ingredients.

Preheat oven to 400°F. Lightly grease a pie dish and set aside.


Roast the jalapeño peppers 
Wearing plastic gloves, chop the ends off the jalapeños and cut the peppers length wise; remove seeds.
Toss the jalapeños with a little olive oil (maybe 1-2 tsp) and place on a baking sheet, cut side down.

Bake in preheated oven for about fifteen (15) minutes.


Prepare filling
While the peppers are roasting, shred cheeses.

Rinse and dry the cilantro; rough chop. 

Beat together the eggs, salt and pepper and set aside.

When the jalapeños are roasted, remove from oven and reduce temperature to 325°F.

Allow jalapeños to cool slightly. When jalapeños are cool enough to handle, wear plastic gloves and remove the skins; the skin should easily peel off. If not, cover the jalapeños with a kitchen towel, bowl or aluminum foil and let steam for another few minutes, as needed.


Assemble and bake the casserole
Chop the peeled jalapeños; place in a single layer in the bottom of the prepared pie dish. 

Add layers in the following order: shredded cheeses, cilantro and egg mixture. 

Bake in preheated 325°F oven for about forty (40) minutes.

Serve warm.


Jalapeño Pie Notes



Page Last Modified 13 June 2016