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by The Tasty Gardener, on January 31st, 2010
Today is National Brandy Alexander Day.
Maybe February will be a drier month.
Brandy Alexander
1 1/2 oz brandy
1 oz dark creme de cacao
1 oz half-and-half
1/4 tsp grated nutmeg
1. In a shaker half-filled with ice cubes, combine the brandy, creme de cacao, and half-and-half. Shake well. Strain into a cocktail glass and garnish with the nutmeg.
by The Tasty Gardener, on January 30th, 2010
Today is National Croissant Day.
The history of the croissant is steeped with many legends and myths about wars and heroes partly because its real history in unknown. What is fact is that it was first baked in France and the first recipe of the flaky pastry we know today was published in 1905.
The rest remains a mystery.
by The Tasty Gardener, on January 29th, 2010
Today is National Corn Chip Day.
This is a recipe for a soup I absolutely love. Perfect with corn chips on the side.
You need:
2 tsp vegetable oil
2 chicken breasts, boneless and skinless, cubed
5 tbsp flour
1 cup tomato sauce
1/2 cup milk
1 1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp salt
1/4 tsp garlic powder
4 cups chicken broth
1 cup old cheddar cheese, grated
In a large saucepan over medium heat, add the oil.
Add the cubed chicken.
Cook until nicely browned and almost cooked.
Add the tomato sauce.
Add the milk.
Stir in the spices.
Add the chicken broth and simmer for 20 minutes.
Serve this soup with a sprinkle of cheese and your favorite tortilla or corn chip.
Mexican Chicken Soup
makes 4 servings
2 tsp vegetable oil
2 chicken breasts, boneless and skinless, cubed
5 tbsp flour
1 cup tomato sauce
1/2 cup milk
1 1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp salt
1/4 tsp garlic powder
4 cups chicken broth
1 cup old cheddar cheese, grated
1. In large stock pot heat oil over medium high heat. Add the chicken and saute until browned.
2. Add the flour and mix until coating the chicken for about 2 minutes.
3. Add the tomato paste, milk and spices and mix well. Add the chicken broth.
4. Reduce heat and simmer covered for 20 minutes.
5. Serve with grated cheese on top and corn chips on the side.
by The Tasty Gardener, on January 28th, 2010
Today is National Blueberry Pancake Day.
Here is the recipe for homemade pancakes i posted a while back. Just add a cup of thawed blueberries to the batter. You can add anything you want to this batter to create different pancake flavours.
Pancake Recipe
by The Tasty Gardener, on January 27th, 2010
Today is National Chocolate Cake Day.
Simple yet decadent.
Chocolate Cake
Makes 12 servings.
1 1/2 cup all-purpose flour
2 tbsp unsweetened cocoa powder
2 tsp baking powder
2 pinches salt
1 cup sugar
2 tsp vanilla
1/2 cup milk
1/2 cup vegetable oil
2 eggs
Frosting
2/3 cup whipping cream
9 oz sweet dark chocolate
2 tsp honey
1. Preheat oven to 350 degrees F. Grease a 9“ cake pan.
2. Mix flour, cocoa powder, baking powder, salt, sugar and vanilla in a bowl.
3. Add milk, vegetable oil and eggs and mix till everything is smooth. Pour into cake tin.
4. Bake for 35-45 minutes until knife inserted in centre comes out clean. Let cool.
5. To make the frosting heat the whipping cream in a sauce pan. Remove from heat and add the chocolate and honey. Mix until smooth then let cool.
6. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Refrigerate.
by The Tasty Gardener, on January 26th, 2010
Today is National Pistachio Day.
This coating would work really well with fish too.
Pistachio Crusted Chicken
Serves 2
1 cup chopped pistachios
1/2 cup bread crumbs
2 tbsp Dijon mustard
2 tbsp olive oil
2 tbsp honey
Salt and pepper to taste
2 large skinless, boneless chicken breasts
1. Preheat oven to 500 degrees F. Lightly coat a baking sheet with cooking spray.
2. In a bowl mix together the pistachios and bread crumbs.
3. In another bowl mix together mustard, oil, honey, salt and pepper until smooth.
4. Dip the chicken into mustard mix then coat with the bread crumb/nut mixture.
5. Place on baking sheet and place in oven reducing heat to 375 degrees F.
6. Bake about 20-30 minutes until chicken is no longer pink.
by The Tasty Gardener, on January 25th, 2010
Today is National Irish Coffee Day.
It makes me all warm and fuzzy inside to see yet another hot beverage this month consisting of booze.
Here is the traditional recipe using plain cream though whipped cream can be substituted.
6 oz. hot coffee
1 tsp brown sugar
1 1/2 oz. Irish whiskey
heavy cream
1. In a glass mug combine the coffee, sugar and whiskey.
2. Gently pour in the cream so that it is floating on top. Enjoy!
by The Tasty Gardener, on January 24th, 2010
Today is National Peanut Butter Day.
Toss this with noodles or serve with chicken skewers.
Spicy Peanut Sauce
1 cup smooth peanut butter
1/2 cup hot water
2 cloves garlic, minced
2 tbsp soy sauce
1 tsp ground cumin
1/4 tsp cayenne powder
1/2 tsp curry powder
1 tsp lemon juice
1. Whisk together the entire ingredients in blender until smoothed. Let it sit for several hours before using. Warm the sauce before serving.
by The Tasty Gardener, on January 23rd, 2010
Today is National Rhubarb Pie Day.
Here’s a great recipe to use any extra rhubarb you may have frozen from the spring.
Rhubarb Streusel Pie
Topping
2 tbsp butter
1/2 cup Bisquick
1/4 cup brown sugar, packed
1/4 cup nuts, chopped
Filling
16 oz frozen rhubarb, thawed and drained
3/4 cup milk
2 eggs
1 cup sugar
1/2 cup Bisquick
2 tbsp butter, softened
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1. Heat oven to 375 degrees F. Grease a 9” pie plate
2. Combine butter, Bisquick, brown sugar and nuts in a bowl for the topping. Set aside.
3. Arrange the rhubarb evenly in pie pan.
4. Beat the remaining filling ingredients in bowl till smooth then pour over rhubarb.
5. Sprinkle the reserved topping over the filling.
6. Bake for 40 minutes or until knife comes out clean when inserted in centre of pie.
by The Tasty Gardener, on January 22nd, 2010
Today is National Blonde Brownie Day.
Dare I say I think I enjoy these more than chocolate brownies.
Blondies
Makes 9 squares
1/2 cup butter, melted
1 cup tightly packed dark brown sugar
1 egg, lightly beaten
1 tsp vanilla
1/2 tsp baking powder
1/8 tsp baking soda
Pinch of salt
1 cup all-purpose flour
1. Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan.
2. In a bowl whisk together the melted butter and sugar.
3. Add the egg and vanilla extract and whisk.
4. In another bowl combine flour, baking soda, baking powder, and salt. Mix dry ingredients into the wet and combine well.
5. Pour into prepared pan and spread evenly.
6. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool then cut into squares.
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