Slow Cooker Sausage and Peppers (8 Weight Watcher Points Plus)

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Ingredients:
6 Italian sausage links
1 (26 ounce) jar marinara spaghetti sauce (I used La Familia Del Grosso Sunday Marinara)
1 large sliced bell pepper (green, yellow or red)
1 onion thinly sliced

Directions:
Place the Italian sausage, spaghetti sauce, pepper and onion into a slow cooker. Stir to coat everything in sauce. Cover and cook on low for 6 hours. Serve as is or on hoagie rolls over rice or dice the sausage and brown it in a pan after cooking and serve over pasta (pictured above)

WW Points Plus:
for one regular Italian sausage + peppers and onions + 1/2 cup of marinara sauce = 8


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How to Bread and Fry Any Food (Fried Chicken Tender Recipe)

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People of all cooking abilities and ages read this site.  As such, I sometimes like to cover basic technique.  I don't fry a lot, but occasionally, we like fried chicken tenders, fish, zucchini or eggplant for eggplant parmesan. 

There is a method to get good results when frying; a method where your breading will stick to your food and not fall off in the pan. 

(1) Choose the right oil; a oil that will not break down or smoke when frying.  Canola oil, safflower oil, sunflower oil, and peanut oil are preferred; but even vegetable oil is good. 

(2) Before breading, dry the extra moisture off of your food by patting it with paper towels.

(3) Preheat your oil.  I usually use medium high heat.  Oil between 350 and 375 degrees is optimal for frying.  The amount of oil should just cover the bottom of the food.

(4) Prepare your breading.  I always bread my food with seasoned flour, egg and the breadcrumbs; in that order. I usually use Japanese Panko Breadcrumbs for frying.  They have a great texture and stick to food well.

(5) Dip your food item info flour seasoned with salt and pepper.  Coat it well and shake off the excess

(6) Dip your item in beaten egg.  Coat it well and shake off the excess. 

(7) Dip your item in breadcrumbs. 

(8) Cook several minutes per side until the bottom is golden brown. Flip and repeat.

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Copyright 2012 christineiscooking.com  This is an original recipe.  You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

Melting Pot Love Martini (Copycat Recipe)

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Ingredients:

1 ½ ounces coconut rum

1 ounce peach schnapps

2 ounces cranberry juice

1 strawberry sliced. 

Directions

Quickly mix in a martini shaker with ice to chill.  Serve with 1 strawberry cut into slices in the glass as a garnish.


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Store Bought Frosted Soft Sugar Cookie (Copycat Recipe)

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I don't usually like store bought cookies...but those soft doughy sugar cookies with the frosting seem to be an exception.  Every kid (and a lot of adults) I know seems to like those cookies.  If you like those you will LOVE these. 

I wanted to make an at home copycat version of those with more natural ingredients.  This recipe is easy and really delicious.  These cookies are delicious whether they are frosted or plain.  These are our new favorite cookie!

You MUST bake these cookies on a Silicone Baking Sheet (i.e. Silpat), otherwise they will not stay soft.  This keeps the cookies from browning on the bottom.

Makes about 30 cookies

Ingredients:
4½ cups all-purpose flour
4½ tsp. baking powder
1 tsp. salt
3 sticks softened unsalted butter
1½ cups sugar
3 large eggs
1 tablespoon vanilla extract.  

Directions:
(1) Preheat the oven to 350˚ F. 
(2) In a medium bowl mix together the flour, baking powder and salt. 
(3) In a large bowl, combine the butter and sugar with an electric mixer and beat together approx. 2 minutes with a mixer until soft and fluffy. 
(4) Beat in the eggs one at a time until mixed well and fluffy. 
(5) Add the vanilla. 
(6) Using your mixer, add in the dry ingredients to the wet ingredients a small amount at a time just until mixed together well.
(7) Roll the dough into balls (about golf ball size or a tad larger) and then place them on the cookie sheet lined with a silicon baking liner (i.e. Silpat) about an inch apart.
(8) Use your hand to lightly flatten the balls into the shape of a cookie (about a 1/2 inch thick).
(8) Bake 10 minutes in the oven.
(9) Remove the cookies from the oven, but let them sit on the cookie sheet and continue to cook until cooled.  

Cooked Cookies Before Frosting

After completely cooled, frost the cookies if desired.  I frosted these with this fantastic buttercream frosting http://www.christineiscooking.com/2011/11/buttercream-frosting-oamc.html.   

Tip: I like to set my eggs out for at least 20 minutes before using them in this recipe - I find they whip up better when they are not right out of the fridge.  If they dough becomes too soft to work with - just sit it in the fridge for a few minutes.


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Copyright 2012 christineiscooking.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

Crock Pot Polenta (Corn Meal)

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Polenta is a Northern Italian dish made from cornmeal.   It was originally known as "peasant food" but it has made its way onto the gourmet menus of high end restaurants. It is usually served with sauces or stewed meats.  

Polenta is traditionally cooked on the stove top and requires constant stirring.  It is labor intense.  I had heard you could make polenta in the slow cooker.  I followed one recipe in a published cook book, but it is was disastrous - it came out like soup.  So, I revamped the recipe and altered that water / polenta ratio and after a few tries had great success!  My recipe even passed my Italian in-law test with rave reviews.

After experiencing the ease of making polenta in my slow cooker, I don't think I'll ever make it on the stove top again.  

Serves 4

Ingredients:
2 cups of Quaker Corn Meal [My mother-in-law is from the region of Italy where polenta originated.  This is what she uses....if its good enough for her, its good enough for me].
4 cups of hot tap water
2 teaspoons of salt
1/4 teaspoon of pepper (optional)
3 tablespoons of butter, melted

Optional:  Half and Half, good quality parmesan cheese

I used my 4 quart slow cooker for this recipe

Directions:
Add the corn meal, hot tap water, salt, pepper and melted butter to your slow cooker.  Stir and cook on high with the lid on for 1 1/2 hours (stir once half way through cooking). 

After 1 1/2 hours of cooking when the grains are tender, stir in additional warm water and/or half and half (if desired) until the polenta is to your desired consistency.  Stir in parmesan cheese if desired.


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3 Ingredient Barbecued Steak Tip Recipe (Easy)

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My favorite recipes are easy ones with only a few ingredients that everyone loves.  This one falls in that category.  I have made this many times for dinner guests as an appetizer.  It is also great for game day. 

Ingredients:
Flank steak
1 bottle of zesty italian dressing (I use Kraft)
1 bottle of your favorite barbecue sauce (I use sweet baby rays)

Directions:
(1) Cut your flank steak in bite sized pieces across the grain of the meat.
(2) Place the cut pieces of steak in a ziploc bag.  
(3) Dump the BBQ sauce and dressing in the bag.  Mix well and let marinate for at least an hour.  The amount of sauce should cover the beef. 
(4) After marinating - spray your grill with non-stick spray and cook the steak tips over medium high heat until cooked through. 
(5) Serve with toothpicks if desired.


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How to Make Homemade Limoncello Liqueur

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Friends and neighbors of mine love my Limoncello Liqueur and asked me to post this recipe.

If you have never had Limoncello before... it tastes similar to a lemon drop shot, but a bit more strong and sweet.  It is actually quite easy to make, but may impress your friends and neighbors that you can make your own liqueur.

Limoncello originates from Italy.  It is a liqueur made from the peels of lemons.  The peels are soaked in grain alcohol until the oils from the peels are released. The resulting yellow liquid is then mixed with simple syrup.

Limoncello is traditionally served chilled and straight as an after-dinner drink digestive.  It is a strong drink so it is usually served in a small shot size serving.  You can also dilute it further by mixing it with soda water etc. to make cocktails instead. 

Ingredients:
12 average sized lemons  (I use organic lemons and thoroughly scrub the outside of your lemons with water beforehand).

1 liter bottle of 190 proof Everclear. 
(You can use Vodka, but the end product may freeze in the freezer; so the Limoncello would need to be stored in the refrigerator). Limoncello made with Everclear will stay liquid in the freezer.

4 cups water

3 cups sugar

Directions:

Remove the peel from the 12 lemons using a vegetable peeler.  Just peel off the yellow part and not the white part (the pith).  The pith is bitter.  

I reserve the inside of the lemon for cooking later on, as shown here: http://www.christineiscooking.com/2011/08/how-to-freeze-lemon-juice-for-recipes.html

Place the lemon peels into a deep bowl.  Pour the Everclear over the peels.  The Everclear should completely cover the peels.  Cover the bowl tightly with plastic wrap. Let the bowl sit for 4 days at room temperature.

After 4 days, you need to make a simple syrup.  Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves. Cool completely. Pour the syrup into the bowl with the peels and Everclear.   Cover and let stand at room temperature overnight.

Limoncello after the simple syrup is added

The next day, strain the limoncello through a fine mesh strainer into a bottle. Throw out the peels.
Transfer the limoncello into clean bottles.  I use a funnel with a fine mesh strainer on top to make sure none of the peels get into the bottle. 

I keep mine in the freezer up to a year.  If you are using Vodka, you may want to store it in the refrigerator so it doesn't freeze.  In that case, it may be stored in the refrigerator for a month. 

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Copyright 2012 christineiscooking.com This is an original recipe and article. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com