Author: Dana & Nancy

Dana & Nancy are part of a food-loving family of four living in northern Westchester County, New York.
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Outback Chopped Salad

Outback Chopped Salad
recipe from FamilyOven

Ingredients:

Bleu Cheese Vinaigrette
2/3 cup Extra Virgin Olive Oil
1/4 cup crumbled bleu cheese
1/4 cup honey
2 tablespoons grated parmesan cheese
1 tablespoon granulated sugar
1 tablespoon minced garlic
1 1/4 teaspoons salt
1 teaspoon Italian herb seasoning
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/2 cup rice vinegar
2 teaspoons lemon juice

Cinnamon Pecans
3  tablespoons granulated sugar
1 tablespoon water
1 teaspoon butter
1/4 teaspoon ground cinnamon
dash salt
1/2 cup chopped pecans

Crunchy Angel Hair Pasta
24 pieces of uncooked angel hair pasta
1 cup vegetable oil
4 cups chopped iceberg lettuce
2 cups chopped romaine lettuce
1/3 cup chopped green onion
1/4 cup chopped red cabbage
1/4 cup shredded carrot
1/4 cup crumbled bleu cheese

Directions:
1.Make bleu cheese vinaigrette by combining all ingredients except vinegar and lemon juice in a small pan over medium heat. When mixture begins to bubble turn off heat. When mixture is cool, combine it with rice vinegar and lemon juice in a blender. Blend on high speed for 1 minute, cover and chill.

2.Make cinnamon pecans by combining sugar, water, butter, cinnamon and salt in a small pan over medium heat. When mixture begins to bubble, add pecans. Stir constantly until liquid evaporates and sugar begins to crystallize on the nuts. Don’t allow the nuts to smoke or burn. When sugar is crystallized on the nuts, pour them out onto a plate to cool.

3.To make the crunchy angel hair pasta, bring several cups of water to a boil in a large saucepan.

4.Break pasta into quarters and boil for two minutes, then strain and rinse with cold water.

5.Bring 1 cup of oil to 325 degrees F. Fry the pasta in several batches in the oil for 1 minute or until light brown. Drain on paper towels. When the fried pasta is cool, break it into smaller, bite-size pieces.

6.Assemble salad by combining lettuce, green onion, red cabbage, shredded carrot, pecans and pasta in a large bowl.

7.Toss with 3/4 cup of the dressing and serve in two bowls with 2 tablespoons crumbled bleu cheese on top of each serving.

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California Pizza Kitchen BBQ Chicken Pizza

California Pizza Kitchen BBQ Chicken Pizza

California Pizza Kitchen BBQ Chicken Pizza
recipe slightly adapted from cdkitchen.com

Ingredients:
1 tablespoon honey
1 cup warm water
2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon salt
10 ounces chicken breast, boned and skinned
1 tablespoon olive oil
2 tablespoons barbecue sauce and 1/2 cup barbecue sauce
1 cup shredded Gouda cheese
1 cup shredded mozzarella cheese
1/4 small red onion, sliced into rings
2 tablespoons cilantro

Directions:
To make the dough: In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam forms on the surface. In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic. Shape the dough into a ball and put in in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours).

One hour before baking the pizzas, start preheating the oven with pizza stones inside at 500 degrees F.

For the Chicken: In a large frying pan, heat the olive oil on medium high heat. Add chicken pieces. Saute until cooked (6 minutes). Chill. Coat chicken with 2 tablespoons barbecue sauce. Set aside in the refrigerator.

For the Pizza: Punch the dough down, and divide into equal serving portions. Roll out each portion into an 6-8 inch flat circle. Spread 1/4 cup barbecue sauce over the surface of the dough. Distribute 1/2 of the cheese over the sauce. Distribute 1/2 of the chicken over the cheese. Place half of the onion rings over the chicken pieces. Place the pizza in the oven (on top of pizza stones). Bake until crust is crispy and cheese is bubbling (8-10 minutes). Remove pizzas from the oven and sprinkle each with 1/2 of the cilantro.

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Festive Peppermint Macarons

Festive Peppermint Macarons

* We forgot to take a picture of Dana’s cookies….so this is the pic from the blog!

recipe from Sage Recipes

Yield:  About 35

Ingredients:

For the Macarons

  • 6 ounces blanched almonds
  • 1 1/2 cups confectioner’s sugar, sifted
  • 3 egg whites, room temperature
  • Pinch of salt
  • 1/4 cup granulated sugar
  • Red food coloring
  • 1/4 teaspoon peppermint extract
  • Red sanding sugar

For the Filling

  • 1 cup confectioner’s sugar, sifted
  • 2sticks (1 cup) unsalted butter, room temperature
  • 1 1/2 teaspoons vanilla extract
  • Pinch of salt

Directions:

  1. Pulse the almonds with 1/2 cup confectioner’s sugar in food processor until finely ground. Add in the remaining confectioner’s sugar, pulse to combine, and set aside.
  2. In an electric mixer fitted with a whisk attachment, whisk the egg whites on high speed until they form a dense foam, about 1 minute. While continuously whisking, add in the salt and gradually add in the granulated sugar. Whisk until stiff, glossy peaks form, about 3-4 minutes. Add in a few drops of food coloring and the extract, fold in with a rubber spatula until incorporated. Fold in the almond mixture in 3 equal batches. Be careful not to over mix the batter. Line 3 baking sheets with parchment paper. Spoon the batter into a pastry bag fitted with a 1/2 inch round tip. Pipe the batter into 1 1/2 inch circles spacing them 1 inch apart. Sprinkle with the sanding sugar and let stand at room temperature, uncovered for 1 hour.
  3. Preheat oven to 325 °F. Bake macarons for about 12-15 minutes, until firm to the touch, but not browned or golden. Let cool completely on baking sheet.
  4. For the filling, beat the confectioner’s sugar and butter in an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Add in the vanilla and salt and beat until just combined. Using a small spatula, spread about 1 teaspoon of filling on the bottom of half the macarons. Place the other half of the macarons, bottom side down, on top of the filling. Refrigerate until firm, about 20 minutes.