Colin + Jessica Recipes

Chocolate Fondue Ingredients 1 cup semi-sweet chocolate chips 2...

Sun, 17 Feb 2013 11:47:00 -0500

Chocolate Fondue

Ingredients

1 cup semi-sweet chocolate chips
2 tablespoons butter or margarine
1 (14 ounce) can of Sweetened Condensed Milk
2 tablespoons water
1 teaspoon vanilla extract

Directions

In heavy saucepan, over medium heat, melt chocolate chips and butter with EAGLE BRAND® and water. Cook and stir constantly until thickened, about 5 minutes. Remove from heat. Add vanilla.
Serve warm as a fruit and cookie/cracker dipping sauce or drizzle over ice cream or cake. Store leftovers covered in refrigerator.

We dipped marshmallows, rice crispy treats, bananas, pretzels, apples, and berries.

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Garlic, Spinach & Cheddar Fondue Ingredients 1/2 Tbsp...

Sun, 17 Feb 2013 11:42:20 -0500

Garlic, Spinach & Cheddar Fondue

Ingredients

1/2 Tbsp butter
2 cloves garlic, minced
1/3 cup white wine
8oz of triple cheddar shredded cheese
1 tsp. cornstarch
1/8 cup cream cheese
1 cup fresh spinach, chopped

Directions

Meltbutter in medium saucepan on medium heat. Add garlic and cook 2 min. stirring frequently.
Stir in wine and bring just to a simmer.
Toss shredded cheese with cornstarch. Add, 1/2 cup at a time, to wine mixture until cheese is completely melted, stirring constantly.
Stir in cream cheese spread; cook and stir 2 min. or until melted.
Add spinach and cook 2 min. stirring constantly.
Serve in a fondue pot or small slow cooker.

We served it with balsamic chicken, tomatoes, bread, apples, grapes, and pretzels.

Pomegranate Chia Drink Recipe Chia seeds are an extremely...

Fri, 15 Feb 2013 11:07:41 -0500

Pomegranate Chia Drink Recipe

Chia seeds are an extremely nutritious seed full of protein, fiber, antioxidants, and omega-3s. It’s also a fun way to mix up juice. They become gel-like once soaked. You could do this with any type of juice I think, but here is a recipe to base things from.

Ingredients

8 oz pomegranate juice
2 tsp of lime juice (optional)
2 tbsp of chia seeds

Directions

Place chia seeds in a glass. Pour pomegranate juice and lime juice over seeds. Stir drink. Let it sit in the fridge for 20 minutes. Stir to break up any clumps of seeds and enjoy.

Molten Marshmallow-Chocolate Cakes Ingredients 1 1/3...

Fri, 15 Feb 2013 10:54:00 -0500

Molten Marshmallow-Chocolate Cakes

Ingredients

1 1/3 cups semisweet chocolate chips
1/4 cup (1/8 lb.) butter
1/3 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1 cup all-purpose flour
6 large marshmallows
Powdered sugar (optional)

Directions

In a 3- to 4-quart pan over very low heat, stir chocolate chips and butter until melted and smooth. Remove from heat and whisk in granulated sugar, eggs, and vanilla until well blended. Stir in flour.
Fill six buttered, floured ramekins (1/2-cup capacity; see notes) about halfway. Press a marshmallow into the center of the batter in each ramekin. Spoon remaining batter equally over marshmallows, completely covering.
Bake in the center of a 350° regular or 325° convection oven until tops are puffed up and crackly, 12 to 15 minutes. Let cool about 10 minutes, then run a knife along inside of ramekins and invert to release cakes. Place right side up on plates. Sprinkle tops with powdered sugar, if desired. Serve warm.

We used a muffin pan. Just cook it a little less and it made about 8 cakes.

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Baked Garlic, Brown Sugar, and Pepper Chicken Ingredients 3...

Tue, 29 Jan 2013 10:22:13 -0500

Baked Garlic, Brown Sugar, and Pepper Chicken

Ingredients

3 boneless skinless chicken breasts
3 garlic cloves, minced
3 tablespoons brown sugar
1 tablespoon olive oil
1/8 teaspoon (a few shakes) ground cayenne pepper or peppercorn

Directions

Preheat oven to 450°F and lightly grease a casserole dish.
In small sauté pan, sauté garlic with the oil until tender on low heat.
Remove from heat and stir in brown sugar.
Place chicken breasts in baking dish and cover with the garlic and brown sugar mixture.
Bake uncovered for 12-18 minutes.

Homemade Marinara Sauce (Pizza Crust Here) Ingredients 1...

Sun, 27 Jan 2013 14:13:00 -0500

Homemade Marinara Sauce (Pizza Crust Here)

Ingredients

1 tablespoon olive oil
8 garlic cloves, thinly sliced
4 fresh basil leaves, torn into small pieces
Two 28-ounce cans crushed tomatoes, with their juices
2 teaspoons Kosher salt
2 teaspoons balsamic vinegar

Directions

1. In a large saucepan or deep skillet, warm the olive oil at low heat. Add the garlic and cook until golden, about 3 minutes. Stir in the basil.

2. Pour in the tomatoes with their juices, bring the sauce to a boil, and then add the Kosher salt. Reduce the heat to low and simmer 45 to 50 minutes. As the sauce thickens toward the end, stir in the balsamic vinegar. Remove the pan from heat.

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Tomato Basil Bread Ingredients 1 (1/4 ounce) package active dry...

Sat, 26 Jan 2013 10:49:35 -0500

Tomato Basil Bread

Ingredients

1 (1/4 ounce) package active dry yeast
3/4 cup warm water (110 to 115 )
1/4 cup fresh basil, minced (substitute with 4 teaspoons dried)
1/4 cup parmesan cheese, grated
3 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon salt
1/8-1/4 teaspoon crushed red pepper flakes
2 1/2-2 3/4 cups bread flour

Directions

In a large mixing bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 cups flour. Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour.
With a sharp knife, cut a large “X” in top of loaf. Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool. (We only did it for a little more than 20 minutes. It just depends on how hard you want the crust.)

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ColinBurger #1 Burgers are something that I have many ways to...

Thu, 24 Jan 2013 17:38:00 -0500

ColinBurger #1

Burgers are something that I have many ways to cook, but I rarely put the recipes on here. However, here are my guidelines to one of my burgers. Recipe for four burgers.

Ingredients

For the patty

1.2 lbs of lean ground beef
1 large garlic clove
1 sprig of rosemary
1/8 tsp of salt
1/4 tsp of crushed peppercorn
3 Tbsp of brown sugar
1/8 tsp of paprika

Additional Ingredients

Whole wheat buns toasted
Boursin cheese
Fresh spinach
Sliced fuji apple strips
Sliced tomato

Directions

Mix all the ingredients for the patty together and form 4 patties
Cook burgers to the preferred doneness. (You can tell a burger is done when the juices run clear.)
When done, add toppings. The pictures show the approximate quantity of the ingredients that I liked.

Brown Sugar and Cinnamon Dried Lentils Here is another original...

Sat, 25 Aug 2012 21:42:00 -0400

Brown Sugar and Cinnamon Dried Lentils

Here is another original of mine. I don’t think it has really been done before, but my idea was to turn the incredibly healthy lentil (for 1/4 cup it has 120 Calories, 11g fiber, 10g of protein, no fat or salt), into a sweet, tasty snack.

Ingredients

4 oz of lentils (washed in cold water and drained)
2 cups of water
3 tbsp olive oil
3 tbsp of brown sugar
1 tsp of cinnamon

(the last 3 ingredients are approximate)

Directions

Bring water in a pot to boil, then add lentils.
Stir lentils occasionally, bring to boil, turn down to a simmer, and cover.
Wait 20 minutes.
Drain lentils and let dry some (by leaving them in a colander for awhile or placing on a towel.)
Preheat oven to 425º
Mix olive oil with lentils on a baking sheet and spread the lentils out evenly. Put in the oven for five minutes.
While the lentils are in the oven, mix the cinnamon and brown sugar.
Take out lentils and sprinkle the cinnamon-brown sugar mix on the lentils. Mix and coat the lentils.
Put them back in the oven for 5-10 minutes, take it out, and enjoy!

Roasted Chicken with Balsamic Tomatoes I created this recipe on...

Thu, 23 Aug 2012 21:16:00 -0400

Roasted Chicken with Balsamic Tomatoes

I created this recipe on my own so somethings may be fuzzy. It was also just one serving.

Ingredients

1 9-oz skinless, boneless chicken breast
1/8 tsp of salt
1/4 tsp of freshly ground black peppercorn
1/8 tsp of garlic powder
1/8 tsp of dried oregano
1 tsp of rosemary
olive oil
balsamic vinegar
1/2 a medium tomato chopped
Cooking Spray

Directions

Preheat oven to 450º and heat a skillet to medium-high heat.
Combine and mix salt, 1/8 tsp pepper, garlic, oregano, and 1/2 tsp rosemary.
Cover chicken lightly in olive oil and rub spices into chicken.
Put a splash of olive oil into skillet and add chicken. Let brown for 3 minutes. Flip chicken and cook for 1 more minute.
Spray baking sheet and bake chicken at 450º for 10-12 minutes.
Now add 1 tbsp of olive oil, chopped tomato, 1/2 tsp rosemary, and 1/8 tsp pepper to pan. Stir at medium heat for 2 minutes then add 1 1/2 tbsp of balsamic vinegar.
Reduce to low heat and keep warm until chicken is done.
Pour balsamic tomatoes on chicken and serve.

Now some of the measurements may be slightly off but try to use your own judgement. It took me 40 minutes to prepare.

Herb and Goat Cheese-Stuffed Chicken Breasts Ingredients 1/4 cup...

Mon, 11 Jun 2012 22:44:00 -0400

Herb and Goat Cheese-Stuffed Chicken Breasts

Ingredients

1/4 cup panko
2 tbsp mint
2 tbsp parsley
1 (4 ounce) pakage of goat cheese
4 (6 ounce) boneless chicken breasts.

Directions

Preheat broiler to high.
Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.
Heat a large nonstick skillet over medium-high heat; add 1 tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.

Chocolate Raspberry Cheesecake Ingredients 2 (3 ounce) packages...

Wed, 16 May 2012 15:39:00 -0400

Chocolate Raspberry Cheesecake

Ingredients

2 (3 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 egg
3 tablespoons lemon juice from concentrate
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries
1 (6 ounce) packaged graham cracker pie crust
Chocolate Glaze:
2 (1 ounce) squares semisweet chocolate
1/4 cup whipping cream

Directions

Heat oven at 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in Eagle Brand® until smooth. Add egg, lemon juice, and vanilla; mix well.
Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit.
Bake 30 to 35 minutes or until center is almost set. Cool
Chocolate Glaze: In small saucepan, over low heat, melt semi-sweet chocolate with whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with Chocolate Glaze; chill. Garnish as desired.

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CHOCOLATE PHYLLO CHIMICHANGA Ingredients 1 cup of berries (or 4...

Wed, 16 May 2012 15:30:37 -0400

CHOCOLATE PHYLLO CHIMICHANGA

Ingredients

1 cup of berries (or 4 bananas, sliced)
1/2 cup semisweet chocolate chips
2 teaspoons cinnamon
1 tablespoon sugar
20 sheets Athens® Fillo Dough (9”x14”), thawed
1/4 cup butter, melted

Directions

In medium bowl, combine berries, chocolate chips and 1 teaspoon of cinnamon. In a small bowl, combine 1 teaspoon cinnamon and sugar.
Layer 5 fillo sheets, brushing each with melted butter. Cut the width of layered fillo in half.
Place filling at one end of fillo strip, leaving 1” from end and 1/2” from each side free of any filling. Fold fillo up over the filling to form a roll. Fold side edges in to enclose the sides. Roll up to the end of fillo strip.
Brush outside of roll with butter. Sprinkle with cinnamon sugar mixture. Repeat process to make 8 rolls.
Bake seam side down, at least 1” apart, on ungreased cookie sheet or baking pan in preheated 350ºF oven for 15 - 20 minutes or until golden brown. Serve warm or at room temperature.

Yield: 8 medium rolls

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Champagne Cupcakes Ingredients Cupcakescooking spray 1 (18.25...

Sat, 28 Apr 2012 13:10:00 -0400

Champagne Cupcakes

Ingredients

Cupcakes

cooking spray
1 (18.25 ounce) package white cake mix
1 1/4 cups Champagne or other sparkling white wine at room temperature
1/3 cup vegetable oil
3 eggs

Icing

1/4 cup butter, softened
2 cups confectioners’ sugar
1/8 cup Champagne or other sparkling white wine at room temperature
1/2 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C).
Spray 24 muffin cups with cooking spray.
Mix cake mix and 1 1/4 cup Champagne in a large mixing bowl; stir in vegetable oil and eggs. Beat batter with an electric mixer on medium speed for 2 minutes.
Pour batter into the prepared muffin cups, filling them 3/4 full.
Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes.
Cool cupcakes in pans for 10 minutes before removing to finish cooling, about 30 more minutes.
Mix butter, 1 cup confectioners’ sugar, 1/4 cup Champagne, and vanilla extract in a bowl. Stir in remaining confectioners’ sugar, 1 cup at a time, until frosting is smooth and creamy. Spread on cooled cupcakes.

Honey Whole Wheat Challah Recipe Ingredients 2 teaspoons active...

Sat, 28 Apr 2012 13:06:00 -0400

Honey Whole Wheat Challah Recipe

Ingredients

2 teaspoons active dry yeast
2 1/8 cups warm water (110 degrees F/45 degrees C)
1 cup bread flour
1/3 cup vegetable oil
1/3 cup honey, or more to taste
3 eggs
2 teaspoons salt
2 cups bread flour, or more if needed
3 cups whole wheat flour, or more if needed
1 egg
1 teaspoon water
1/4 cup sesame seeds

Directions

In a large bowl, mix yeast, warm water and 1 cup of bread flour into a thin batter, and let stand until the mixture shows frothy bubbles, about 10 minutes. Stir in vegetable oil, honey, 3 eggs, and salt until well combined. Beat in 2 more cups of bread flour and the whole wheat flour, alternating flours by cupfuls, until the dough is too stiff to stir in more flour.
Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes, adding more flour if needed to form a slightly sticky dough. Form the dough into a round shape. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a plastic bag, and let rise in a warm, draft-free place until doubled, 1 to 2 hours.
Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 3 equal-sized pieces. Cut the first piece into 3 equal parts. Set the rest of the dough aside under a cloth to prevent drying out while you braid the first loaf.
Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the other 2 loaves, place them on a baking sheet lined with parchment paper, and let rise until doubled, 45 minutes to 1 hour.
Preheat an oven to 350 degrees F (175 degrees C). Beat 1 egg with 1 teaspoon of water in a small bowl, and brush the egg mixture over the braided challah loaves. Sprinkle with sesame seeds.
Bake in the preheated oven until the tops are a deep golden brown and the loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.

Nutella Crepes Ingredients: 2 eggs 1/2 cup whole, 2 percent fat,...

Tue, 10 Apr 2012 20:34:08 -0400

Nutella Crepes

Ingredients:

2 eggs
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/4 teaspoon salt
1 teaspoon granulated sugar
1/2 cup all-purpose flour
Unsalted butter
Nutella

Directions:

In a medium bowl, whisk together the eggs and milk. Whisk in the salt, granulated sugar, and flour. If you have the time, set aside for 30 minutes.
In a nonstick 8 to 10-inch omelet pan, melt about 1/2 teaspoon butter over medium heat.
When it foams, pour or ladle in about 1/8 cup (2 tablespoons) batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned.
Using a spatula or your fingers, flip the crepe and cook until the other side is lightly browned. Transfer to a plate. Repeat until the batter is used up.
Spread each crepe with a thin layer of Nutella and fold into quarters. You can sprinkle with confectioners’ sugar if desired adding bananas is optional as well.

Zucchini Fritters Directions Grate 2 small zucchini into a...

Tue, 10 Apr 2012 20:27:49 -0400

Zucchini Fritters

Directions

Grate 2 small zucchini into a colander in the sink; toss with 2 teaspoons salt and let sit 10 minutes. Squeeze out the liquid. Mix with 4 minced scallions, 1/4 cup each chopped parsley and dill, 1 beaten egg, 3/4 cup grated parmesan and 1/4 cup flour. Pan-fry spoonfuls of the mixture in olive oil, flattening with a spatula, 3 to 4 minutes per side. Drain on paper towels and season with salt.

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French Baguettes Prep Time: 15 Min Cook Time: 25 Min Ready...

Tue, 10 Apr 2012 20:21:00 -0400

French Baguettes

Prep Time: 15 Min

Cook Time: 25 Min

Ready In: 1 Hr 50 Min

Ingredients

1 cup water
2 1/2 cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon water

Directions

Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

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Steak au Poivre Ingredients: 2 tablespoons black peppercorns...

Mon, 09 Apr 2012 01:41:00 -0400

Steak au Poivre

Ingredients:

2 tablespoons black peppercorns coarsely crushed
1 tablespoon minced garlic
2 teaspoons ground cumin
2 tablespoons extra-virgin olive oil
2 steaks (I prefer filets)
Sea salt
1/4 cup dry red wine
1 tablespoon grainy mustard
1 teaspoon brined green peppercorns drained (I just doubled the capers and omitted this)
1 teaspoon capers in 1 teaspoon of their brine
1 tablespoon unsalted butter
1 teaspoon chopped parsley

Preparation:

In a small bowl, combine the black peppercorns with the garlic, cumin and 1 tablespoon of the olive oil. Rub this mixture all over the steaks and let stand at room temperature for 2 hours.
In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the steaks with salt, add them to the skillet and cook over moderate heat until browned, about 4 minutes per side for medium rare. Transfer the steaks to a warmed platter and season again with salt.
Discard the fat in the skillet. Add the wine and simmer over low heat until reduced to a syrup, about 2 minutes. Add the mustard, green peppercorns and capers in brine and stir once or twice. Remove the skillet from the heat and stir in the butter. Return the steaks to the skillet and turn to glaze with the sauce. Transfer the steaks to plates, sprinkle with the parsley and serve.

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All Fruit Berry Smoothie The way I always do smoothies is by the...

Thu, 15 Mar 2012 20:10:00 -0400

All Fruit Berry Smoothie

The way I always do smoothies is by the amount I’m making. My favorite type is this.

1/3 raspberries
1/6 blackberries
1/2 strawberries
1/2 of the juice apple juice
1/2 of the juice grape juice

If the berries are frozen, ice is not a necessity, but if they are fresh, I’d add a layer of ice on top. You’ll want to fill the juices to that it barely does not cover the berries. Just like a half inch to inch under the berry line. To be even healthier you can add some avocado to the smoothie. Just blend it until the chunks are gone!