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Tag Archives: sour cream

MINI FRITTATAS

13 Monday Jun 2016

Posted by Ceri Wilkin in Eggs, Recipes

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breakfast, brunch, easy, healthy, lunch, quick, ricotta, school lunch, sour cream, spinach, summer camp

This summer was my daughters fifth to attend horse camp, which she looks forward to each year. Every morning during the week she is out at the barn, she packs a change of clothes and shoes, a huge bottle of water and a lunch – for which these Mini Frittatas were perfect.

elise and kelp "horse camp"

– riding bareback at the barn

MINI FRITTATAS

mini frittatas

6 ounces fresh spinach, chopped

1 cup ricotta cheese

2 tablespoons sour cream

1/2 cup grated parmesan cheese

1/2 cup shredded cheddar cheese

4 eggs

1/4 cup milk

1/2 teaspoon hot pepper sauce

1 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/2 teaspoon lemon pepper

2 tablespoons fresh parsley, chopped

Heat oven to 375F. Place paper liners in a muffin tin.

In a medium bowl, combine spinach, ricotta, sour cream, Parmesan and cheddar.

In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, lemon pepper and parsley. Stir egg mixture into spinach mixture.

Spoon mixture into prepared muffin tin. Bake for 20 to 25 minutes. Let stand for 5 minutes. Remove from tin.

Enjoy!

Recipe adapted from allrecipes

allrecipes.com/

BANANA CAKE WITH LEMON FROSTING

03 Sunday Apr 2016

Posted by Ceri Wilkin in cakes and cupcakes, Recipes

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comfort, cream cheese, home, like mum used to make, sour cream

Banana Cake like Mum used to make!!

BANANA CAKE WITH LEMON FROSTING

banana cake with lemon frosting

CAKE

125 grams butter

3/4 cup brown sugar, firmly packed

2 eggs

1 cup mashed banana

1 1/2 cups self-rising flour

1 teaspoon baking soda

3/4 cup sour cream

1 tablespoon milk

LEMON FROSTING

120 grams cream cheese

60 grams butter

rind and juice from 1 lemon

1 1/2 cups icing sugar

Heat oven to 350F. Grease a 23 centimeter round cake pan.

Cream butter and sugar in bowl with electric mixer until light and fluffy. Add eggs one at a time, beating until combined after each addition.

Stir in banana, then stir in dry ingredients and combined sour cream and milk in 2 batches.

Pour mixture into prepared pan, bake for about an hour or until cooked.

Stand in pan for 5 minutes, turn onto wire rack to cool.

Spread cold banana cake with Lemon Frosting.

LEMON FROSTING

Beat cream cheese, butter, lemon rind and juice in a small bowl with an electric mixer until light and fluffy. Gradually beat in sifted icing sugar, beat until smooth.

Enjoy!

Recipe adapted from The Australian Women’s Weekly, October 1991

www.aww.com.au/

CHICKEN WITH A CREAMY MUSTARD SAUCE

22 Tuesday Mar 2016

Posted by Ceri Wilkin in Chicken, Recipes

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delicious, dill, easy, family, mayonnaise, sour cream, washing machine, weeknight

First thing in the morning will find me taking my thyroid medicine with a swallow of water, moisturizing my face, and glossing my lips, changing into my exercise clothes and oftentimes making my way to the laundry room to put on the first load of the day before going downstairs to walk on the treadmill.

On this particular morning, my trusty partner in cleanliness was clearly worn out. After emitting a few clicks and moving straight to the wash cycle – agitating clothes without any water, I informed my husband our washing machine was broken down and no longer functioning.

By the end of the day, having cooked dinner (Chicken with a Creamy Mustard Sauce) tried out a new exercise class with friends, and cleaned up layers of dust and years of randomly dropped objects out from behind the washer and dryer, my husband, to my everlasting gratitude and delight, installed the new washing machine he had purchased after leaving work that day.

CHICKEN WITH A CREAMY MUSTARD SAUCE

chicken with a creamy mustard sauce

2 teaspoons oil

3 tablespoons flour

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 chicken breasts

1/3 cup sour cream

1/4 cup chicken broth

1 tablespoon Dijon mustard

3 tablespoons mayonnaise

chopped fresh dill

In a large skillet, heat oil on medium. Mix flour, salt and 1/4 teaspoon of the pepper in a plate or bowl. Lightly coat chicken in flour mixture. Add chicken to skillet and cook 7 to 8 minutes, turning once or until golden on the outside and juices run clear. Remove to a plate, cover to keep warm. Reduce heat to low. Meanwhile, mix together sour cream, chicken broth, mustard and mayonnaise. Add to skillet. Simmer for 1 minute. Serve chicken with sauce, and dill sprinkled on top.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2006

www.arkansasonline.com/

BISCUITS

01 Monday Feb 2016

Posted by Ceri Wilkin in Breakfast & Brunch

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club soda, delicious, easy, Popeyes, quick, sour cream

I was looking for a quick and easy breakfast for my kids before sending them off to school.

BISCUITS

biscuits

4 cups baking mix

4 ounces sour cream

1 cup club soda at room temperature

flour, for dusting

1/2 cup butter

Heat oven to 375F.

Mix baking mix, sour cream and club soda together. Pour onto floured surface and knead very lightly.

Roll out to 1/2-inch thickness and cut with a biscuit cutter. Melt butter and pour half into a glass casserole dish. Place biscuits in dish and pour remaining butter over top of biscuits.

Bake for about 20 to 25 minutes or until golden brown.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, January 2015

www.arkansasonline.com/

BANANA CAKE

23 Saturday Jan 2016

Posted by Ceri Wilkin in Breads, Recipes

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baking, easy, quick, ripe bananas, sour cream, wheat germ

Although bananas are among the most highly consumed fruits in our home, it seems there are always enough in the pantry, perfectly ripe for baking.

BANANA CAKE

banana cake

1/2 cup butter

1 cup sugar

2 eggs

2 cups flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sour cream

3 ripe bananas, mashed

1 teaspoon vanilla extract

1/2 cup toasted wheat germ

Heat oven to 350F. Butter and lightly flour a 9-by-13 inch pan.

Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

Sift together the flour, cream of tartar, baking soda and salt. Mix the sour cream, bananas and vanilla extract. Alternately add the dry ingredients and the sour cream mixture to the butter mixture. Fold in the wheat germ.

Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Dust with confectioners sugar.

Enjoy!

Recipe adapted from Family Fun Magazine

www.parents.com/familyfun-magazine/

 

PUMPKIN BANANA MUFFINS and BLACK BEAN TOMATO CHILI

17 Sunday Jan 2016

Posted by Ceri Wilkin in Mexican, Recipes

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chocolate, creative, fresh tomatoes, honey, left overs, orange juice, re-purpose, sour cream

Once the Social at our home had concluded and people had left with bags and containers of leftover taco fixings and tortilla chips, there was still an enormous amount of food remaining. I attempted to disguise the Mexican fare our family had endured for two nights straight, and mixed sour cream into muffins and stirred fresh tomatoes into chili.

PUMPKIN BANANA MUFFINS

pumpkin banana muffins

2 ripe bananas, mashed

2 eggs, beaten

1/3 cup vegetable oil

1 can pumpkin puree

1/2 cup honey

1 cup sour cream

1/2 cup honey

1/2 cup sugar

2 1/2 cups cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1 1/2 cups chocolate chips

Heat oven to 350F. Place paper liners into muffin cups.

In a large bowl, stir together bananas, eggs, oil, pumpkin, honey, sour cream and sugar. In another bowl, combine the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. Stir into banana mixture until just combined. Stir in the chocolate chips.

Divide batter among prepared muffin cups. Bake for 20 minutes or until a toothpick inserted into the center of the muffins comes out clean.

Enjoy!

BLACK BEAN TOMATO CHILI

black bean tomato chili

2 tablespoons olive oil

1 onion, chopped

1 green pepper, chopped

3 garlic cloves, minced

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon pepper

2 1/2 cups chopped fresh tomatoes

8 ounces chicken stock

1 can black beans, rinsed and drained

1/2 cup fresh orange juice

In a large saucepan, heat oil over medium-high heat. Add onion, garlic and green pepper, cook and stir for 8 to 10 minutes, or until tender. Add cinnamon, cumin, chili powder and pepper, cook for 1 minute longer. Stir in tomatoes, cover and cook for 25 to 30 minutes.

Add chicken stock, black beans and orange juice, bring to a boil, cover and cook for a further 20 to 25 minutes, stirring occasionally.

Enjoy!

Recipe adapted from Taste of Home, November 2014

www.tasteofhome.com/

 

TRAVEL TUESDAY – RUSH, ARKANSAS and TARRAGON WALNUT CHICKEN SALAD

18 Tuesday Aug 2015

Posted by Ceri Wilkin in Chicken, Recipes

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apricots, chicken salad, family, ghost town, mayonnaise, picnic, sour cream, tarragon, walnut oil, walnuts

We wanted one more fun adventure before school was back in session, and travel was once again restricted by the school schedule. We chose a ghost town as our destination – Rush, Arkansas, which we first heard about when we were out for dinner at a local restaurant, and our waiter had just returned from the uninhabited town. Zinc carbonate ore was discovered in the late 1880’s, which resulted in many mines being built, and the town growing to support the workers and their families. At its height, Rush was said to have 5000 people living there. After World War 1 the bottom fell out of the zinc market and the mines were abandoned. The buildings date from the early 1900’s and were inhabited until the 1960’s.

We investigated the deserted homes, which immensely disappointed my youngest, who was expecting something more like the Wild West – with tall buildings you could walk in and out of, and tumble weeds blowing down a dusty street.

rush arkansas
house, rush arkansas– abandoned homes in Rush, Arkansas

We then drove on a little further and found a beautiful, peaceful spot in a campground by the Buffalo River, spread out a picnic and enjoyed a lovely lunch. After we had eaten, my husband and I relaxed on a blanket while the kids played near by, doing cartwheels, exploring the river bank and attempting to catch fish in the net we had bought along the way when we stopped at a Dollar General for the mayonnaise I needed to mix into the chicken salad. We finished our restful day with a short walk around the well sign posted ruins of the mines and buildings.

TARRAGON WALNUT CHICKEN SALAD

DSC_0210

4 boneless skinless chicken breasts

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon tarragon vinegar

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons walnut oil

2 tablespoons chopped fresh tarragon

1 cup chopped walnuts

1/2 cup chopped dried apricots

lettuce leaves for serving

Place chicken in a large pot, add enough water to cover chicken. Bring to a gentle boil over medium-high heat. Reduce heat to low, simmer 15 minutes or until no longer pink in the center. Remove chicken from liquid, cool and cut into 1/2 inch cubes.

In a small bowl, blend together mayonnaise and sour cream, stir in vinegar, salt and pepper. Whisk in walnut oil until blended. Stir in chopped tarragon, walnuts and apricots, mix well. Stir in the chicken, cover and refrigerate.

Place lettuce on plates, top with chicken salad.

Enjoy!

Recipe adapted from Cooking Pleasures, April/May 2002

www.magazine-agent.com/Cooking-Pleasures/Magazine

CUCUMBER SALAD and CUCUMBER COCKTAIL

24 Friday Jul 2015

Posted by Ceri Wilkin in Cocktails, Recipes, Salad

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cucumber, delicious, dill, easy, gin, lime, quick, sour cream, vinegar

I made a Cucumber Salad after a lovely family day out, to accompany our grilled chicken dinner on the back deck. I then muddled the end pieces of the vegetable with gin to make a fresh, yummy Cucumber Cocktail.

CUCUMBER SALAD

cucumber salad

1 cucumber, peeled and cut into large dice

1/4 cup white vinegar

2 to 3 tablespoons of sour cream

2 teaspoons salt

1 teaspoon of pepper

handful fresh dill

Mix the cucumber in a bowl with the vinegar, salt and pepper. Chill in refrigerator for about 2 hours. After chilled, drain the cucumbers, mix in the sour cream. Chop the dill and add to the sour cream. Mix well.

Enjoy!

Recipe adapted from The Dining Guide, June 2015

www.nwaonline.com/dining/

CUCUMBER COCKTAIL

cucumber cocktail

In  cocktail shaker, muddle 2 inches of cucumber, then add gin, ice and the juice of a lime. Shake and strain.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2014

www.arkansasonline.com/news/features/food/

RICOTTA CHEESECAKE WITH FRESH BERRIES

04 Saturday Jul 2015

Posted by Ceri Wilkin in Dessert

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4th, celebration, delicious, easy, Fourth of July, mascarpone, quick, ricotta, sour cream

Happy Fourth of July!

RICOTTA CHEESECAKE WITH FRESH BERRIES

ricotta cheesecake with fresh berries

cooking spray

1 15-ounce container of ricotta cheese

1/2 cup sour cream

4 ounces mascarpone

3 eggs

3/4 cup sugar

1/4 cup flour

1 teaspoon vanilla extract

1 teaspoon grated orange zest

1/4 teaspoon salt

1/4 cup blueberry jam

1 6-ounce container fresh raspberries

Heat oven to 325F. Coat a 9-inch tart pan with removable bottom with cooking spray. Place the ricotta in the mixing bowl of a stand mixer, beat until smooth and creamy. Add the sour cream, mascarpone, eggs, sugar, flour, vanilla, orange zest and salt and continue to mix until well blended.

Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes.

Transfer to a wire rack to cool, then cover and chill in the refrigerator for at least 3 hours before removing it from the pan.

Warm the jam in a small saucepan or the microwave and pour over the cheesecake. Top with the berries.

Enjoy!

Recipe adapted from USA Weekend, June/July 2012

www.usaweekend.com/section/FOOD04/Recipe-Archive

PEPPER AND CHICKEN NACHOS and CHICKEN PAPRIKASH SOUP

10 Wednesday Jun 2015

Posted by Ceri Wilkin in Chicken, Recipes

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dinner, left overs, mini peppers, paprika, sour cream, summer, tomatoes

As soon as the weather is warm enough, the cover comes off our outdoor grill, and my husband is out on the back deck as often as possible, cooking dinner for our family. He was a little exuberant one night, grilling copious amounts of chicken. Once it was determined everyone had enjoyed as much grilled chicken as they could stand, I constructed a couple of dishes with the leftovers that cleverly camouflaged the original bird.

PEPPER AND CHICKEN NACHOS

pepper and chicken nachos

4 garlic cloves, minced

1/4 cup apple cider vinegar

1/3 cup olive oil

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

mini bell peppers, cut in half and seeds removed

2 cups cooked chicken, chopped

1 (15 1/2-ounce) can black-eyed peas, drained and rinsed

grated cheddar cheese

1/3 cup fresh cilantro leaves

Combine garlic, vinegar, olive oil, cumin, salt and pepper. Reserve 3 tablespoons of garlic mixture. Pour remaining garlic mixture into a resealable plastic bag. Add peppers. Cover and chill for 15 minutes, turning once. Remove peppers from marinade, place on a cookie sheet, reserving marinade for basting.

Heat oven to 400F.

Place cookie sheet in oven, cook 8 to 10 minutes or until peppers are tender, turning occasionally and basting with marinade.

Combine chicken and black-eyed peas with reserved 3 tablespoons of garlic mixture. Top each pepper with chicken mixture and grated cheese. Cook for 5 to 6 minutes or until cheese is melted. Remove from oven, sprinkle with cilantro.

Enjoy!

Recipe adapted from Southern Living, July 2011

www.southernliving.com/

CHICKEN PAPRIKASH SOUP

chicken paprikash

2 tablespoons butter

1 tablespoon smoked paprika

1 onion, chopped

1 tablespoon of flour

1 can (14.5-ounce) crushed tomatoes

1 red bell pepper, finely chopped

2 cups chicken broth

3 cups cooked chicken, chopped

3/4 cup sour cream

salt and pepper

chopped fresh parsley

In a large saucepan, melt the butter with the paprika over medium heat. Add the onion and cook, stirring, for 3 minutes. Sprinkle in the flour and cook, stirring for 2 minutes. Stir in the tomatoes. Cook, stirring, until the mixture begins to simmer and thicken, about 2 minutes. Stir in the bell pepper and broth. Cover and simmer over medium heat, stirring occasionally, until the pepper is tender, 15 to 20 minutes.

Add the chicken and cook just to heat through. Stir in the sour cream, 1/4 cup at a time, season with salt and pepper. Top with the parsley before serving.

Enjoy!

Recipe adapted from Rachael Ray

www.rachaelray.com/

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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