Sunday, January 20, 2013

Margarita Cookies

Sooooo delicious. Not too soft and not too crunchy. Just right.

Makes 30

1 cup butter, softened
scant 3/4 cup superfine sugar (or substitute with regular sugar)
finely grated rind of 1 lime
1 egg yolk, lightly beaten
2tsp orange liqueur or 1tsp orange extract
2 1/2 cups all purpose- flour
pinch of salt

To Decorate

1 1/4 cups icing sugar
3Tbsp white or gold tequila
3/4tsp water

Mixing Time

Preheat the oven to 375F. Line two baking sheets with parchment paper. (If no paper, lightly grease the pan with butter.)

Put the butter, superfine sugar and the lime rind into a bowl and mix well with a wooden spoon, then beat in the egg yolk and orange liqueur or orange extract. Sift together the flour and a pinch of salt into the mixture and stir until thoroughly combined.

Scoop up tablespoons of the dough and put them on the prepared baking sheets, spaced well apart, then flatten gently. Bake in the preheated oven for 10-12mins until light golden brown. Let cool on the baking sheets for 5-10mins, then using a metal spatula, carefully transfer to wire racks to cool completely.

Sift the icing sugar into a bowl and stir in tequila to produce a mixture the consistency of thick cream. Add in water so that the icing is able to drizzle smoothly. With the cookies on the racks (and paper towel underneath), drizzle the icing over them with a teaspoon. Let set.

Friday, January 18, 2013

Santa Fe Chicken

Mum cooked this up the other night and it was quite delicious. Tastes really good heated up too.

Ingredients:
1 1/2 cups instant white rice, uncooked
19oz can black beans, rinsed. (We used only 14oz)
1 yellow pepper, chopped
10 fl oz can condensed cream of chicken soup
1 soup can water (or milk if you want it creamier)
1/4 cup chopped fresh cilantro
4 small boneless skinless chicken breasts (1lb)
1/2 cup of salsa
1 cup Tex Mex Shredded Cheese
Taco Seasoning
Italian Seasoning
Oregano

Make It:

Heat oven to 400F

Combine rice, beans and peppers in a 9x13" baking dish. Mix soup, water(or milk), salsa, and cilantro; pour over rice mixture. Cut up chicken into small pieces and mix it with everything. Add oregano, Italian and taco seasoning in a sprinkling.

Bake 35mins or until chicken is done. Top with cheese; bake until cheese is melted.

Thursday, January 10, 2013

Crustless Spinach, Onion and Feta Quiche

I found this recipe at http://www.sparkrecipes.com and it sounded so good I just had to try it.


1 medium onion, diced
6 oz fresh baby spinach
2 large eggs
1/2 cup egg beaters (I didn't have any so added 3 more eggs.  Why 3?  Because there were 5 in the carton . . . LOL)
1/2 cup all purpose flour
1/2 tsp baking powder
pinch cayenne pepper
1-1/3 cups non fat milk
1/2 cup feta cheese

Preheat oven to 400F.
Lightly great a 10 inch quiche/tart pan  or pie plate.
In a medium frying pan, cook diced onion with a bit of vegetable oil or cooking spray over medium-high heat until translucent and tender.  Add in fresh spinach and cook until just wilted.  Set aside to cool for a few minutes.
In a large mixing bowl, whisk together eggs, flour and baking powder.  Whisk in milk, then stir in spinach-onion mixture.
Pour quiche base into prepared pan.  Top with feta cheese.
Bake for 25 minutes, or until centre is set and outside edge is golden brown.
Let it set for 5 minutes, then slice and serve.