Friday, September 28, 2012

Mini Lemon Meringue Tea Cakes

This is kind of a Frankenstein recipe (not my creation) but I took the best from 3 great recipes (crust, lemon filling, and meringue) and it makes for one YUM lemon meringue dessert.



Mini Lemon Meringue Tea Cakes
  • 1 (18-ounce) box lemon cake mix
  • 1 (8-ounce) container cool whip
  • 1 egg white

  • Preheat oven to 350 degrees F.
    directions: Mix the cake mix with the container of cool whip and add 1 egg white. Spray a muffin tin with nonstick spray. Scoop 1 tablespoon of mixture into each tin. Grease your hands or the back of a spoon and press dough, flattening it like a pie crust. Bake for 8 or 9 minutes. Remove from oven and allow to cool before removing from pan. I punched them down after baking and cooling. It made kind of a well in the center to hold the filling.

    1 cup white sugar2 tablespoons all-purpose flour
    • 3 tablespoons cornstarch
    • 1/4 teaspoon salt
    • 1 1/2 cups water
    • 2 lemons, juiced and zested
    • 2 tablespoons butter
    • 4 egg yolks, beaten

    directions: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

    3 egg whites

    • 1/4 teaspoon cream or tartar
    • 1/4 cup sugar
    • (zest of a lemon optional)

    • directions: Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until stiff. Pipe over filling with a ziplock bag; seal to edge of crust. Bake at 425 for 3 minutes.

Friday, September 14, 2012

Enchiladas with attitude


I made these chicken Enchiladas last night for dinner. I love Tyler Florence - he's just cute like Bobby Flay's younger brother. Anyway, They were easy and ohh so good & different (in a good way). I did made a few substitutions. I hight lighted all my changes with a * brief explanation.


Chicken Enchiladas

Recipe courtesy Tyler Florence
Prep Time:
1 hr 0 min
Inactive Prep Time:
--
Cook Time:
15 min
Level:
Intermediate
Serves:
16 enchiladas, 8 servings

Ingredients

  • 3 tablespoons vegetable oil
  • 1 1/2 pounds skinless boneless chicken breast
  • Salt and pepper
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 teaspoon Mexican Spice Blend (cumin, chili powder, etc)
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen corn, thawed
  • * 1 can black beans, drained & rinsed (I added this ingredient - not a part of original recipe)
  • *5 canned whole green chiles, seeded and coarsely chopped *(I used 1 7oz. can of chopped green chiles)
  • *4 canned chipotle chiles, seeded and minced *(I used chipotle in adobo sauce and squeezed out most the sauce) 
  • 1 (28-ounce) can stewed tomatoes
  • 1/2 teaspoon all-purpose flour
  • 16 corn tortillas
  • 1 1/2 cups enchilada sauce, canned
  • * 1 cup shredded Cheddar and Jack cheeses * (I only used cheddar, since that's what I had onhand)
  • Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
SERVES: 8; Calories: 383; Total Fat: 13 grams; Saturated Fat: 4 grams; Protein: 29 grams; Total carbohydrates: 39 grams; Sugar: 7 grams; Fiber: 6 grams; Cholesterol: 63 milligrams; Sodium: 1,216 milligrams

Lemon Meringue (for Gma McK)

When my sweet grandma was in the hospital. She asked me to eat a slice of her favorite pie for her since she couldn't. Well, her favorite pie happened to be my favorite pie as well - so in the spirit of good will I ate two pieces. Every last calorie is worth it for that scrumptiousness, and for being hospital cafeteria food it wasn't too bad (I did eat two pieces). I made this last night for my family and today in memory of Grandma McK I had an extra slice. I like this recipe because it is easy & quick. I'm a last minute girl and I like things quick but taste like they took all day.

The following is the recipe I used for the pie - but not the meringue. I made the meringue 2 times and couldn't get either one to get past the frothy stage. So I used the Paula Dean's meringue recipe and it turned out glorious.
Grandma's Lemon Meringue Pie
 
recipe image
Rated:rating
Submitted By: Emilie S.
Photo By: Rachel
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Ready In: 40 Minutes
Servings: 8

"Fresh lemon juice and lemon rind make this pie's filling tart and lovely. And when it's poured into a waiting crust, topped with billows of meringue, and baked, it's downright dreamy."
INGREDIENTS:
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C).
2.To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3.To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4.Bake in preheated oven for 10 minutes, or until meringue is golden brown.


Paula Dean's Meringue:



  • 3 egg whites
  • 1/4 teaspoon cream or tartar
  • 1/4 cup sugar

Directions

In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.
Preheat oven to 325 degrees F.
Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.

P.