Someone's in the Kitchen with the Ladies

CHICKEN TORTILLA SOUP

2012-01-06T14:13:00.000-06:00

Thank you Tracey Clavell for the amazing soup!
*********************

CHICKEN TORTILLA SOUP

• 1 tsp. olive oil
• 2 garlic cloves, minced
• Chopped onion (flavor to taste)
• 2 cups shredded cooked chicken breast
• 1 cup frozen whole kernal corn
• 1 T. chopped, seeded jalapeno pepper
• 1 tsp. ground cumin
• 1 tsp. Worcestershire sauce (I usually put in more)
• 1/2 - 1 tsp. chili powder
• 2 14 1/2 cans chicken broth
• 1 can diced peeled tomatoes, undrained
• 2 cans of condensed tomato soup, undiluted (I sometimes use 3 cans; I like tomato soup)
• Crushed tortilla chips
• Sour cream

Saute onion and garlic for a couple minutes in the oil. Place all ingredient except the last two into a pan on the stove; bring to a boil. Reduce heat and simmer for 1 hour. Ladle soup into bowls. Top with tortilla chips and sour cream.

Yields 8 servings. Enjoy!

Creamy White Bean and Vegetable Mash

2011-11-04T07:43:00.000-05:00

I found this recipe in the most recent Whole Living magazine in an article about healthy Thanksgiving sides. Anything that uses white beans to up the creaminess ante is good in my book. And not that I was looking for any of these things, but this recipe is vegan, vegetarian and okay for those with special diets or allergies. Its also delicious.

Creamy White Bean and Vegetable Mash
Serves 6

2 T olive oil, plus more for drizzling
1 onion, chopped
1 celery stalk, thinly sliced
1 carrot, peeled and thinly sliced
2 lb Yukon gold potatoes, peeled and sliced into 1-inch cubes
2 cups cooked white beans (1 16 oz can)
Coarse salt & pepper

Heat oil in pan over medium heat. Cook onion, celery and carrot until translucent, 6 to 8 minutes. Add potatoes and white beans and cover with water by 2 inches. Season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender. Drain, reserving 1 cup of liquid.

Mash vegetables, adding reserved water to get the consistency you want. Season with salt and pepper, drizzle with oil before serving.

This recipe is as delicious as regular mashed potatoes, but without the extra butter and milk. I dare say its actually more flavorful because of the first step. I used my immersion blender, which I'm sure added to the creamy consistency factor. It tasted like a side dish in a nice restaurant.

For those who care, the nutrition is pretty good too. One serving has 206 calories, 5 g fat (1g saturated), 0 cholesterol, 41 g carbs, 316 mg sodium, 9 g protein, 8 g fiber.

French Dip Sandwiches

2011-06-20T12:51:00.000-05:00

This is the easiest recipe ever!

I made this for Father's Day this weekend and it was a smashing success.

- Beef roast (we used an arm roast)
- Can of beer
- Lipton Onion Dry Mix Packet

Once the meat is cooked it literally "pulls apart" and is super moist/delicious. I put the meat in hoagie buns with a piece of Swiss cheese on top. You don't have to, but I put them in the oven to melt the cheese and toast the bread a little. Then serve with the juice "au jour" sauce from the crockpot.

Super easy and it got rave reviews.

Glazed Salmon Teriyaki

2011-04-15T17:22:00.000-05:00

I can't take credit for this recipe--I had it at Laura's aunt's house a few weeks ago and then made it this past week. It is the best salmon I've ever made.

Glazed Salmon Teriyaki

4 salmon filets, about 6 ounces each
½ cup soy sauce
¼ cup (packed) brown sugar
¼ cup dry sherry or Madeira wine (I used vanilla extract as a substitute)
2 Tablespoon vegetable oil
4 cloves of garlic, minced
1 Tablespoon peeled and minced ginger

Place salmon filets in a bowl (or large resealable plastic bag)

Combine remaining ingredients in a blender. Blend until smooth; pour over fish.

Refrigerate 1 hour, covered if using a bowl. Turning once during the time.

Preheat oven to 450°. Remove fish from sauce and arrange skin side down in glass or ceramic dish or an aluminum foil lined pan.

Place remaining sauce in a small saucepan. Bring to a boil, reduce heat to medium and simmer for 5 minutes to thicken. Stir often so the sauce doesn’t stick and burn. Spoon over salmon and bake basting once, for 10-13 minutes. Bake time will depend on thickness and temperature of the fish.

Chicken and Mushroom Marsala from Smitten Kitchen

2011-02-09T09:36:00.002-06:00

We have a sick kid at home and couldn't attend the dinner we were invited to last night. This left me to come up with a meal from ingredients we already had around the house. I love Smitten Kitchen and knew to expect greatness but this was even better than that. This was outstanding!

I should add that I didn't have Marsala so I substituted with some Pinot Noir. I would think you could use mostly any wine, red or white, and come up with a fabulous dish.

Give it a try!

alex’s chicken and mushroom marsala

Fresh Breakfast Sausage

2011-01-23T12:02:00.002-06:00

Finally made this recipe from Everyday Food this morning. Really good and very fresh tasting. There's really no reason to buy frozen since this took maybe a minute to put together.

Whole Wheat Apple Muffins

2010-12-15T13:50:00.002-06:00

We got almost 20 inches of snow over the weekend so on Monday and Tuesday, school was cancelled and I had my kindergartener home from school. We had some leftover granny smith apples from making applesauce over the weekend so I found this recipe for healthy-ish whole wheat apple muffins from Smitten Kitchen. They are really good!

Slow-Cooker Recipe: Curried Vegetable and Chickpea Stew

2010-12-15T13:43:00.003-06:00

I am trying to use what I have before we go away for Christmas and what I had were several cans of chickpeas left over from summer pasta salad recipes. I wasn't sure if we'd like this recipe but I like to try different things so I made this stew from The Kitchn last night and we really liked it. The cauliflower breaks up so you don't feel like you're eating big chunks of cauliflower if you're not a big fan, like me. The recipe makes a lot of soup and I had some for lunch today and it was just as good, if not better.

Pumpkin Doughnut Muffins

2010-11-03T13:19:00.001-05:00

Pumpkin Doughnut Muffins
Everyday Food, November 2010
Makes 12

10 T (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
3 C all-purpose flour (spooned and leveled), plus more for pan
2 1/2 t baking powder
1/4 t baking soda
1 t coarse salt
1/2 t ground nutmeg
1/4 t ground allspice
1/3 C buttermilk
1 1/4 C pure pumpkin puree
3/4 C light-brown sugar
2 large eggs
3/4 C granulated sugar
2 1/2 t ground cinnamon
1/4 C (1/2 stick) unsalted butter, melted

Heat over to 350 degrees. Butter and flour 12 standard muffin cups.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

One Pan Chicken = Awesome

2010-11-01T12:23:00.000-05:00

Yesterday, I was looking for an EASY and TASTY dinner option that did not require a trip to the grocery store. Rachel Ray's "one pan chicken" fit the ticket.

Here's the original recipe.

Here is what I did to make it "my own"...
Ingredients:
- 3 large boneless chicken breasts
- "Large" teaspoon of minced garlic
- Entire yellow onion (Barry requested more, but I think this was plenty)
- Handful of mini carrots (cut in 1/2) - wish I would have added more
- Handful of celery slices
- 5 yellow potatoes (sliced as Rachel Ray recommended)
- Thyme springs and ground thyme
- Olive oil
- Salt/Peppter

Directions - Just as Rachel recommended:

Position a rack in the upper third of the oven and preheat to 425°. Place the chicken in a large roasting pan, rub with 1/2 tablespoon olive oil and season with salt and pepper. Roast for 10 minutes.
Meanwhile, in a large bowl, toss the potatoes, carrots and parsnips with the remaining 2 tablespoons olive oil and season with salt and pepper.
Place the vegetables around the chicken and scatter 8 thyme sprigs on top. Roast until the vegetables are tender and the chicken juices run clear when a leg is pricked, about 40 minutes. Pick the leaves from the remaining 2 thyme sprigs and sprinkle on top.

This dinner was so easy to make, tasty and on the healthy side of things. A five star meal and one that I'll replicate in the future.

I'll also be checking out more options from Rachel Ray's website.

Halibut with Leeks

2010-10-20T10:00:00.003-05:00

I cooked this recipe for Halibut and Leeks from the latest issue of Cooking Light last night. I haven't cooked much with leeks so I didn't know what to expect with them but it was a pleasant surprise that was quick and easy to cook.

Dutch Letter Bars

2010-10-08T10:41:00.000-05:00

Dutch letters are a central Iowa specialty and treat. This recipe turns these pastries into a bar. Yum!

Dutch Letter Bars
1 cup butter

1 can almond paste
2 eggs plus 1 egg yolk (reserve egg white)
1½ cups sugar
2 cups flour
2 teaspoons almond extract
½ teaspoon vanilla extract
Sliced almonds
Coarse sugar
Preheat oven to 325 degrees

Melt butter and mix in almond paste. Add in remaining ingredients and blend well. Spread in 9x13 pan. Brush w/ beaten egg white; sprinkle w/ almonds and sugar

Bake for 30 minutes until golden brown

Lemony Orzo-Veggie Salad with Chicken

2010-08-16T11:52:00.003-05:00

We tried this Lemony Orzo-Veggie Salad with Chicken from Cooking Light this weekend and it was a nice summery meal.

Photo Courtesy of Cooking Light

Pioneer Woman's Asian Noodle Saiad

2010-08-16T09:09:00.003-05:00

I've made The Pioneer Woman's Asian Noodle Salad several times and it is so good. You can substitute whatever you have on hand for veggies and omit anything you don't have. Be warned that it makes a HUGE salad. Seriously HUGE. So unless you are having a gathering, you may want to use half the box of pasta and cut the veggie portions as well.

Photo courtesy of The Pioneer Woman Cooks

Chocolate Nutella Cookies

2010-08-16T09:02:00.004-05:00

I made these this weekend and they were delicious!

Chocolate Nutella Cookies Recipe

INGREDIENTS

1 1/2 sticks of unsalted butter, room temperature
3/4 cup of brown sugar
3/4 cup of white sugar
1 cup of Nutella
1/2 teaspoon of vanilla
2 eggs
2 cups, plus 2 tablespoons of all-purpose flour
1/4 cup of unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1 cup of chocolate chips
1/2 cup of chopped hazelnuts

METHOD

1 Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.

2 Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.

3 Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.

4 Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.

Makes 6 dozen.

Recipe found on Simply Recipes

Brown Rice, Tomatoes and Basil

2010-07-14T08:16:00.000-05:00

Made this last night with big cherry tomatoes. Yum! Lots of fresh flavor, good way to use up basil and would be an easy entertaining side since it is served at room temp.

Brown Rice, Tomatoes and Basil
1 cup Texmati brown rice (I used Uncle Ben's brown rice)
2 teaspoons kosher salt, divided
1/4 cup Champagne or rice wine vinegar
2 teaspoons sugar
1 tablespoon good olive oil
Freshly ground black pepper
1 pound ripe tomatoes, large-diced
1 cup packed basil leaves (1 large bunch), chopped

Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.

Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

Herb Cooking in the Summertime?

2010-06-07T14:58:00.001-05:00

Ladies-anyone out here!? We have a much beefed up herb garden this summer and I'm in need of some recipes. We've got:

Basil
Dill
Lavender
Thyme
Parsley
Chives
Rosemary
Spearmint
Sage

I have plenty of uses for dill and basil (though I can always use more). Any awesome recipes or simple things to throw together using any of these?

Cold Drip Iced Coffee

2010-05-31T10:25:00.000-05:00

I know this method was all in the news last year, but I just got around to trying it this weekend. This makes two weeks worth of concentrate and is significantly less bitter than hot brewed coffee poured over ice. And, its easy.

3/4 lb (1 12 oz bag) of good quality beans, coarsely ground

8 C cold water

Soak grounds in filtered or distilled water overnight in the fridge. Strain grounds through sieve or cheesecloth and store concentrate in a pitcher. To serve, pour into a tall glass filled with ice and top with water or milk.

A few notes from the InStyle article:

Use micro-lot organic premium beans, grown in the shade for the best quality brew. I used beans from Cameron's.
Using filtered water makes the coffee smooth and more flavorful, same goes for ice cubes.
This type of coffee is much sweeter and less acidic

I'm buzzing from my cup this morning, the concentrate is much more concentrated than I realized. I could have added a lot more ice cubes! I added some mint leaves from our garden and used the grounds as mulch around our tomato and pepper plants.

Dilled Potato and Pickled Cucumber Salad

2010-05-24T16:24:00.001-05:00

Found this recipe via Smitten Kitchen, but its originally from Bon Appetit. Yum! So good. Two things I did different: only had white wine vinegar on hand, used one regular cucumber instead of two hothouses.

Dilled Potato and Pickled Cucumber Salad
6 T distilled white vinegar
4 t coarse kosher salt
2 1-pound English hothouse cucumbers, very thinly sliced
1/2 C plus 3 T chopped fresh dill
3 1/4 pounds Yukon Gold potatoes (about 10 medium), unpeeled
Additional coarse kosher salt
1 C very thinly sliced white onion
8 radishes, trimmed, thinly sliced
3/4 C mayonnaise
Small radishes with green tops

Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/2 cup dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.

Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and refrigerate.)

Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature.

Asian Pear Mojito

2010-04-18T09:27:00.000-05:00

Anthony and I ate at PF Chang's on Friday night and since we were trying to make a movie, we ate at the bar. I had the Asian Pear Mojito, which was excellent. Not too sweet, not too overpowering, just right. When I told the bartender how much I liked it, she offered to give me the recipe. Uh, yeah!

Asian Pear Mojito
1.5 oz Bacardi Limon
1 oz Apple Pucker
mint leaves
3 lime slices
Splash of pineapple juice
Soda water

Pour Bacardi and Apple pucker into glass, add mint and lime slices. Muddle together at bottom of glass. Add ice, pineapple juice and soda water. Enjoy.

Hashbrown Cakes

2010-04-18T09:21:00.001-05:00

Some of my favorite recipes from cooking magazines are the little side bar ideas with just a few ingredients or an article about how to use an everyday ingredient. This recipe is from the April issue of Cooking Light.

Hashbrown Cakes
1 1/2 C shredded ham
1/2 C chopped green onions
2 1/2 T all-purpose flour
1/4 t salt
1 20 oz bag hashbrowns*
2 large eggs, lightly beaten

Combine ham, onions, flour, salt and potatoes. Add eggs and mix well. Heat non-stick skillet over medium heat with 1 T canola oil. Scoop mixture by 1/4 C spoonfuls into skillet, flatten slightly and cook 5 minutes on each side until browned.

This recipe made enough for two meals. I cooked up a couple of cakes as part of our breakfast, then froze the rest in patties for use another time.

*I hate buying bags of stuff like that when I can just as easily prepare the potatoes myself. I boiled 6 russet potatoes (of varying sizes, not the big huge ones) until they were cooked through. I let them cool a little (I was pressed on time and would have rather they cooled completely, but hey) then shredded them skin on into the bowl.

Budget Recipes: Feed 4 for $10 - CookingLight.com

2010-04-07T13:02:00.001-05:00

I think we had thrown around meals for $10 before..here's a new link for just that on Cooking Light:

Budget Recipes: Feed 4 for $10 - Photos - CookingLight.com

Coconut Cupcakes

2010-03-23T13:41:00.003-05:00

These look divine and perfect for Easter!

Coconut cupcakes
Ina Garten, makes 18 to 20 large cupcakes

INGREDIENTS
• 3/4 pound unsalted butter at room temperature
• 2 cups sugar
• 5 extra-large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 14 ounces sweetened, shredded coconut

Cream cheese frosting
• 1 pound cream cheese at room temperature
• 3/4 pound unsalted butter at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 1/2 pounds confectioners’ sugar, sifted

DIRECTIONS
Preheat the oven to 325 degrees.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Cream cheese frosting

In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.
Frost cupcakes with cream cheese icing and sprinkle with the remaining coconut, and jellybean for an Easter touch!

TIPS
Cupcakes: I use an ice cream scoop to fill the muffin cups.
Frosting: It is very important that the cream cheese and butter are at room temperature and that the confectioners’ sugar is sifted to ensure no lumps in the icing.

Balls of cake..dipped in chocolate = YUM!

2010-03-19T10:01:00.004-05:00

Ok I haven't exactly had these yet but I love cake, and creamcheese and who wouldn't love both even more in a little bite-sized ball dipped in chocolate?! I had never heard about doing something like this so I'm intrigued, could be really fun for a kids birthday party or holidays.

Red Velvet Cake Balls

1 box red velvet cake mix

(or any other flavor you desire, cook as directed on box for 13 X 9 cake)

1 can cream cheese frosting (16 oz.)

1 package chocolate bark (regular or white chocolate)

wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.

2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)

3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)

4. Chill for several hours. (You can speed this up by putting in the freezer.)

5. Melt chocolate in microwave per directions on package.6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Note: I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Recipe from here - http://www.bakerella.com/red-velvet-cake-balls/

Toasted Rice

2010-03-11T10:03:00.000-06:00

I found this recipe on a little, eensy weensy corner of spread about New Orleans inspired cuisine in one of the recent Food Network magazines. The nutty flavor from toasting the rice prior to cooking really elevated the flavor and kick. I will make again and soon. Total of my time spent cooking and prepping this dish: maybe 8 minutes, tops.

Toasted Rice
4 T butter
2 cups converted long-grain rice (Like Uncle Ben’s)
1 t salt
½ t pepper
2 cups chicken broth
2 cups water
Green onions
Parsley

Melt butter in a pot over medium-high heat. Stir in n rice, salt and pepper. Cook, stirring, until the rice is golden, about 5 minutes.

Add chicken broth and water; bring to a simmer, then cover and cook over low heat, 15 minutes.

Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.

Yummy Baked Salmon

2010-03-08T11:53:00.000-06:00

On Saturday night Laura's husband Barry made the most delicious salmon dish. I'm sharing here with his permission. In his words: Share it. Modify it. Make it your own. For someone like me, whose salmon repertoire includes grilled or in a foil pouch, this recipe is a welcome addition. So, so good. It reminded me of dishes I've had at Thai-fusion places.

Medium onion, slightly caramelized in bacon grease and butter.
1-2 Serrano pepper seeded and finely chopped (I used one, but a little more heat with coconut can be good. You could also use jalapeños or other hot pepper.)
½ yellow bell pepper thinly sliced
1 red sweet pepper
¼ to ½ tsp ground cardamom
1 ½ tsp grated fresh ginger
3 tomatoes peeled and diced
2 cloves minced garlic
Handful of crushed mint leaves. I used dried but would prefer fresh.
1 14oz can of coconut milk. To this add a healthy sprinkling of sea salt and gradually whisk in the fresh-squeezed juice of two limes.

Rinse salmon fillets or steaks and place in glass casserole dish. Mix all ingredients and pour over fish. Bake at 300 for 40-60 minutes. Fish is done when it is opaque temp 135-140 degrees.

I’ve sometimes used other spices like cloves and allspice.

Oven Roasted Brussels Sprouts

2010-03-03T09:59:00.001-06:00

More and new veggies are on my list of 2010 to-dos. Last night, I finally made brussels sprouts. I realize they aren't exactly an earth shattering new vegetable, but my mom did not make them when I was growing up so they were new to me.

I knew boiling/sautéing them wasn't going to work (texture didn't sound appealing and I had three pots on the stove last night). Plus, my Mad Hungry cookbook said roasting them was the best way to eat them (in her opinion).

At the grocery store, I picked small sprouts with tightly formed leaves. They were really, really good. Crunchy, salty and fresh tasting. The only issue I have is the smell. Brussell sprouts are related to cabbage and you can smell it.

Roasted Brussels Sprouts
Small, closed sprouts
Salt & pepper
Olive oil

Heat the oven to 350 or 375. Wash the sprouts, slice off the ends and remove any sad/overly green leaves. Toss with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, or until you can easily pierce the sprouts with a fork.

Next time, I might hit them with a squeeze of fresh lemon juice after the come out of the oven.

Sherried pineapple pork tenderloin

2010-03-01T10:01:00.005-06:00

I've always loved Cooking Light recipes so when I saw their cookbook '5-Ingredient Cookbook: Fresh Food Fast' I just knew I had to have it. Unfortunately it was one of those books I set aside forever - until yesterday...I started browsing and easily bookmarked about 25 or more pages of recipes I can't wait to try. And I also tried 2 out which were fantastic and SO easy - here they are:

Sherried Pineapple Pork Tenderloin
A thick and glossy sauce makes any dish feel elegant, but this one takes all of five minutes to make. The Red Cabbage and Carrot Slaw is a great side with this.

1/2 teaspoon black pepper
1 (1-pound) pork tenderloin, trimmed
Cooking spray
1 (6-ounce) can pineapple juice
2 tablespoons sugar - I used brown sugar
2 tablespoons dry sherry
1 tablespoon low-sodium soy sauce

1. Sprinkle pepper evenly over pork.
2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray; add pork. Cook pork 3 to 4 minutes or until browned, turning occasionally. Reduce heat to medium-low; cover and cook 10 minutes. Turn pork over; cook 10 minutes or until a thermometer registers 160° (slightly pink).
3. Place pork on a cutting board; let stand 3 minutes. Cut into 1/4-inch-thick slices.
4. While pork stands, combine pineapple juice and remaining 3 ingredients; add to pan drippings. Bring to a boil; boil 5 minutes or until liquid is reduced to 1/4 cup. Spoon sauce over pork slices.

Red Cabbage and Carrot Slaw
2 cups matchstick-cut carrots
3/4 cup very thinly sliced red cabbage
3 tablespoons unsalted, dry-roasted peanuts
2 tablespoons cider vinegar
1 teaspoon grated peeled fresh ginger
1/8 teaspoon salt

Combine all ingredients in a medium bowl, tossing gently to coat.

Homemade Brownie Comparison

2010-02-24T09:01:00.001-06:00

Before this week I don’t think I have ever made brownies from scratch. 1) I love me some Betty Crocker fudge brownies and 2) I’m largely disappointed when I try homemade brownies at bake sales, etc. Some restaurants do it right (mmmm, I’m thinking of you Wilde Roast Café), but I’ve never had a homemade version that made me ask for someone’s recipe.

I’ve had this Fudgy Chocolate Brownies recipe from Martha Stewart Living saved for about three years. I made them last Saturday in hopes of bringing them to a party. Sadly, they were overcooked and dried out (egad, is there anything worse than dry brownies?) Beyond baker's error, they were just too rich and not the right consistency for me. I didn’t love them and ended up tossing them out.

Now that I was started on this brownie path, I figured I may as well keep going. Last night I made Mark Bittman’s brownies and they were/are heavenly. Fudgy and sweet, with just the right crusty crunchy top.

What I thought was interesting were some glaring differences in the two recipes:
Chocolate
Martha’s called for eight ounces, Mark’s called for two (the online recipe calls for three)
Eggs, sugar, flour
Whatever Martha’s recipe calls for, Mark’s calls for roughly half that amount

Obviously that would lead you to believe Martha’s recipe would be bigger/thicker/more to the brownie, but I didn’t find that to be the case. They were slightly bigger, but not by much.

Survey says: Mark Bittman brownies win.

Super Easy & Yummy Cranberry Pot Roast

2010-02-09T17:22:00.000-06:00

From here: http://crockpot365.blogspot.com/2009/12/supuer-simple-cranberry-roast-beef-or.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+AYearOfCrockPotting+%28A+Year+of+Slow+Cooking%29&utm_content=Google+Reader

2-3 pounds beef or pork roast or stew chunks
1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
2 tablespoons soy sauce
1 (16-ounce) whole berry cranberry sauce
that's it!

The Directions.
Use a 4-quart slow cooker. Plop in the meat (frozen is fine), and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. Serve over mashed potatoes, and with a green salad.

Pork Chops with Horseradish Sauce

2010-02-05T10:06:00.001-06:00

Please, I beg of you, do not be afraid of that horseradish in the title. You don't taste it at all when you taste how good these are. I'm visiting my grandparents in Florida and we had these last night, something I had a quite a bit when I lived with them for a summer. YUM.

Pork Chops with Horseradish Sauce from Italian Country Cooking

4 pork chops, 1/2 lb each (can do bone-in or boneless)
Salt
Fresh ground pepper
Flour
2 eggs, lightly beaten
1 cup fresh breadcrumbs
1/2 cup unsalted butter
1 T red wine vinegar
1 cup brown stock (beef stock)
Couple good spoonfuls of horseradish (recipe calls for 3 ounces peeled horseradish root, grated, but let's be honest here)
Chopped parsley

Pound pork chops to flatten slightly. Season with salt and pepper.

Place flour, eggs and breadcrumbs in separate dishes. Dredge each chop lightly in flour, dip in egg mixture and coat lightly in breadcrumbs. Refrigerate for 30 minutes so mixture adheres to chops.

In skillet large enough to hold chops, melt five tablespoons of butter. Over medium heat, cook chops about 4 minutes on each side. Remove and keep warm while making the sauce.

Discard grease from skillet. Deglaze with vinegar. Add stock and scrape up anything left on the pan. Cook over high heat until sauce reduce and begins to thicken, 5 to 7 minutes. Stir in horseradish and whisk in remaining 3 tablespoons of butter. Season to taste with salt and pepper. To serve, spoon sauce over chops and sprinkle with parsley.

Italian Meatloaf

2010-01-28T14:08:00.000-06:00

This is based on one of the versions of meatloaf in the Joy of Cooking. I found some Italian seasoned ground turkey at the grocery store last weekend and thought it would be a good accompaniment to the manicotti I was making.

Next time I’ll skip the seasoned turkey so I can I have more control of the flavor. It was a little spicy for me. I also think I’ll try sautéing shallots and red peppers, as well as adding some parmesan cheese.

Italian Meatloaf
1lb ground meat
1 to 3 eggs, depending on how dry your meat or bread crumbs are
¾ to 1 cup bread crumbs (I love panko breadcrumbs for meatloaf, but used herb & garlic this time)
1 to 2 cups onions or shallots (I liked the shallots myself)
1 t salt
½ t pepper
Seasonings of your choice: oregano, Italian seasoning, parsley, basil
½ cup of marinara sauce

Heat oven to 350. Mix ingredients through sauce and mound together in a greased pan. Spread marinara sauce over meatloaf and bake until thermometer reads 160 degrees, about 1 hour.

Bar Recipes?

2010-01-28T13:48:00.000-06:00

Anyone have a good bar recipe? I swear, before moving to the Midwest I'd never really thought about bars, just cookies.

There's a place in Des Moines that makes a cookie/brownie bar where there is a layer of brownie on the bottom with what tastes like chocolate chip cookie dough on the top. I can't find a recipe like it online and I haven't searched my cookbooks, but thought I'd see if anyone has one yet. Or even just a link to one you haven't tried.

I'm open and I need a new baking recipe for next week!

Rose's Vinaigrette

2010-01-24T11:43:00.002-06:00

This is the first recipe I've made from my new cookbook, Mad Hungry by Lucinda Scala Quinn. Yum!

Rose's Vinaigrette (makes 1 cup)
1 T minced shallot or garlic
1 t Dijon mustard
1 t light brown sugar
3/4 t coarse salt
1/4 t fresh ground black pepper
1/4 t Worcestershire sauce
2 1/2 T red wine vinegar
2 T fresh lemon juice
3/4 C extra-virgin olive oil

In bottom of well-sealable jar, mash together shallot, mustard, brown sugar, salt, pepper and Worcestershire sauce. Pour in vinegar, lemon juice and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in refrigerator for up to six months.

I used garlic and I'm looking forward to making it with a shallot. I think it will give it a really lovely flavor.

Lemon Pound Cake

2010-01-24T11:35:00.002-06:00

I have chronicled my search for lemon bread, but what I really should have admitted is that I was searching for something similar to Starbucks' lemon pound cake. This recipe from Dozen Flours is pretty darn close.

Her post is much more detailed, and gives some hints and tips. I'm just reposting the main instructions. I tend to shy away from four bowl recipes, but this one was worth it.

Better Than Starbucks Lemon Pound Cake
4 lemons
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, completely softened
3 cups superfine, Baker's or caster sugar
6 eggs, warmed for 10 minutes in hot tap water before using
1 cup full-fat sour cream, at room temperature

Glaze
2 lemons
2 cups powdered-sugar*, sifted

Preheat oven to 325F. Grease a 16-cup tube pan and dust with cake flour; tap out any excess. Be sure to grease and flour the center column too.

Zest four of the lemons. With a very sharp paring knife, cut the tops and bottoms off of each lemon. With one cut side down on the cutting board, trim the pith off the lemon, vertically, going all the way around each lemon, exposing the flesh of the lemon. Over a bowl, cut segments from membranes, letting fruit and juice fall into the bowl, being sure to discard the seeds and the remaining membranes. With a fork, break segments into 1-inch pieces.

In a separate bowl, combine the sugar and the lemon zest. Work the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Set aside.

Sift the flour, baking soda, and salt into a medium bowl and set aside.

Beat the butter for 2 minutes at medium speed in the electric mixer. Add half the sugar and mix for 2 more minutes, then add the rest of the sugar and mix again for 4 minutes, stopping once to scrape down the bowl and the beater blade.

Remove the eggs from the warm water. Add the eggs, one at a time, beating just until combined after each addition (about 30 seconds). On the lowest setting, mix in the dry ingredients, then the sour cream. Lastly, gently fold in the lemon juice and segments. Transfer batter to prepared pan.

Bake cake until tester inserted near center comes out clean, about an hour and a half. Let the cake cool in the pan on a rack for 15 minutes.

While the cake is cooling, juice the remaining 2 lemons. In a small bowl, slowly add the powdered sugar to the and stir until smooth. It should look thick, opaque, and should be thin enough to it should be pourable. If it's too thin, add more powdered sugar. If it's too thick, add more lemon juice. Poke small holes all over the top of the cake using a fork or toothpick. Carefully pour about 1/2 the glaze over the tops and the sizes of the cake. Let the glaze harden for about 2 hours or overnight.

Cover the remaining glaze and keep at room temperature. About a half hour before you're ready to serve, pour the remaining glaze over the cake.

Crazy Easy Granola

2010-01-19T07:52:00.002-06:00

I got this recipe from the Everyday Food Twitter feed and made it last night. My favorite kind of recipe: simple and tasty.

Here's the recipe in 140 characters or less: Simple granola: Mix 3c oats+ 1.5c nuts+ 1/2 cup ea maple syrup & olive oil. Toast at 350, then add salt & your fave dried fruit.

Simple granola
3 C oats
1 1/2 C nuts, chopped (I used 1 cup organic, salted cashews and 1/2 cup organic sunflower seeds)
1/2 C maple syrup (I don't think there's any point to making this if you don't use real maple syrup!)
1/2 C olive oil

Mix ingredients together and toast at 350, then add coarse salt and your favorite dried fruit (I used dried blueberries). In my oven and on a smaller rimmed baking sheet, this took about 20 minutes to toast up nicely.

Cream of Harvest Soup

2010-01-17T14:46:00.002-06:00

I bought the Harvest Medley from Trader Joe's the other day and then didn't quite know what to do with it. That's where good ol' Google comes in and I found this recipe for Cream of Harvest Soup.

Rather than use the food processor in the first step, like the recipe says, I just cut the pieces a little smaller. Then I made the soup and at the end, I used my new stick hand blender.

The soup was good and my kids both liked it too. We added a little fresh parmesan on top as everything is better with cheese.

Baked Lemon Pasta

2010-01-17T14:36:00.004-06:00

We made this Baked Lemon Pasta this weekend from The Pioneer Woman. OH MY! It was so good. The only problem was wanting to eat too much. Next time, I would probably make both a salad and grilled chicken or salmon to help fill up with something a little healthier. Mmmm, I'm definitely making this again soon. Beware, that clicking on the recipe and seeing the picture will make you instantly hungry.

Spinach and Feta Turnovers

2010-01-17T14:24:00.003-06:00

I've been making these Spinach and Feta Turnovers from Everyday Food Magazine for a while but they don't have the recipe on their site so I never posted it. I was passing the recipe onto a friend and found the link listed.

As a side note, like one of the comments, I always have way too much filling left over. So, I either buy two boxes of puff pastry and freeze them with directions from the magazine. Or I will use the filling the next day (or two or three) cooked with scrambled eggs for breakfast. Sort of a Greek Breakfast Scramble, if you will. It is a win-win in my book.

To freeze: Freeze unbaked turnovers on baking sheet lined with parchment paper. Once frozen, wrap turnovers individually in plastic wrap; store in a resealable plastic bag in the freezer for up to 2 months.

To bake from frozen: Unwrap frozen turnovers, and bake as directed, adding 5 to 10 minutes to baking time.

Tomato sauce with butter and onions

2010-01-17T14:19:00.003-06:00

I just saw this recipe for tomato sauce with butter and onions over at smitten kitchen and thought I'd share. It is beyond simple with only three ingredients but really does have rave reviews. I might have to try it one of these days.

Bacon and Artichoke Jambalaya

2010-01-12T09:27:00.001-06:00

I’ve had this recipe from The Kitchn saved for at least a year or more. Made it last night and now its going into the rotation. Likes: one pot, little chopping, even more flavor reheated/after it has sat for a little while. Would add: maybe a hit of fresh Parmesan.

Bacon and Artichoke Jambalaya
1/2 pound bacon, cut into 1-inch pieces
Red pepper flakes (optional)
1 can artichoke hearts, drained and cut into quarters
1 1/2 cups short grain rice (I used regular long grain Uncle Ben’s)
1 tablespoon balsamic vinegar
1 can diced Italian tomatoes, well-drained
1 can black olives, well-drained
3 cups chicken stock, or stock mixed with water
Fresh black pepper

Cook the bacon in a heavy Dutch oven or stockpot until cooked and getting browned. Add the pepper flakes and artichokes. Cook until fragrant, then add the rice. Fry until golden, then add the vinegar, tomatoes, and olives. Fry for a few moments, then add the chicken stock, and bring to a boil. Lower to a simmer, cover and cook for about 20 minutes.

Kale, Blood Orange and Hazelnut Salad for Two

2010-01-12T07:38:00.002-06:00

Last night I adapted this recipe from Martha Stewart, found via The Bitten Word, for two instead of ten.

For two
1 bunch of regular kale tied up like you find at the grocery store. Stems and ribs removed, shredded
2 blood oranges
Maybe 1/8 cup roasted filberts
1 2/3 tablespoons balsamic vinegar
1 2/3 tablespoons olive oil
Salt and pepper

I peeled one orange and sliced it up, then juiced the other one. My neighborhood grocery store only had filberts, so I roasted those for about 15 minutes @ 350 until they smelled roasted. Then I rubbed them together with my hands to remove the skin. I poured the orange juice over the kale, orange slices and filberts, then combined the vinegar, oil, salt and pepper. Poured that over and let sit for 30 minutes.

For ten
1 1/2 pounds Tuscan black kale or regular kale, stems and ribs removed, leaves shredded
4 blood oranges, segmented, juices reserved
1/2 cup hazelnuts, toasted and chopped
3 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Combine kale, oranges and hazelnuts in a large bowl. Drizzle with vinegar, oil and reserved orange juice; toss. Season with salt and pepper. Let stand for 30 minutes before serving

It was really good. The roasted nuts really take over and the blood orange is delicious. 30 minutes was enough time to break down the tough kale leaves. It was yummy and seasonal! And good for you: antioxidants, fiber, vitamin A, calcium, beta-carotene and lutein.

Photo from here.

Omelet for Two

2010-01-09T16:18:00.002-06:00

Mmmm, we started 2010 off right with this breakfast from Barefoot Contessa. What I liked most (besides the taste) is that everything is all mixed up together: meat, eggs and potatoes.

Omelet for Two
1/4 pound good thick-cut bacon
1 tablespoon unsalted butter
1 cup medium-diced Yukon gold potato
1/2 cup chopped yellow onion
1 tablespoon minced jalapeno pepper
5 extra-large eggs
2 tablespoons milk or cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped scallions, white and green parts 4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish

Preheat the oven to 350 degrees F.

Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.

Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, (it took more like 30 minutes for me) until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.

The nice thing about this is that you could easily switched up the meat or cheeses, or add more veggies or use egg whites for a different flavor. I found I had enough cheese and did not have to add more at the end.

Streusel Coffee Cake

2009-12-18T08:21:00.005-06:00

The holidays with my family often brings this streusel coffee cake. Direct from my Minneapolis great-grandparents Lutheran church cookbook, this is basically the perfect coffee cake recipe. We always double it, but I'll include the single and double measurements.

Streusel Coffee Cake

Single
1 1/2 C flour
3 t baking powder
1/2 t salt
3/4 C sugar
1/4 C butter
1 egg
1/2 C milk
1 t vanilla

filling
1/2 C brown sugar
2 T powdered sugar
1 T flour
1 t cinnamon
2 T soft of melted butter
nuts if you wish, I omit

Cream sugar, butter, egg, milk and vanilla. Combine flour, baking powder and salt. Mix dry mixture into creamed mixture.

In separate bowl, combine ingredients for filling.

In greased 8 x 8 pan, layer a little less than half the batter. Top with 3/4ths of the filling. Layer remaining batter (this is the hardest step because the batter is so thick, I try to drop and spread the batter without picking up the filling). Sprinkle remaining filling on top and bake 25 minutes in a 350 oven.

Double
3 C flour
6 t baking powder
1 t salt
1 1/2 C sugar
1/2 C butter
2 eggs
1 C milk
2 t vanilla

filling
1 C brown sugar
4 T powdered sugar
2 T flour
2 T cinnamon (Allspice is a good substitution, in addition to a pinch of nutmeg)
4 T soft butter

Double baking time is between 30 and 40 minutes, depending on your oven. Photo from Krusteaz.com

Christmas cookies - one to remind us of summer!

2009-12-17T10:32:00.002-06:00

I don't know about everyone else but I for one love the taste of lemon in just about anything but especially desserts! So come time for Christmas cookies I always appreciate something lemon on the cookie tray- its a nice light addition plus the taste of lemon reminds me of summer which is nice when the Christmas snow is blowing outside. So for this year I found the following recipe I'm going to try...I hope they're as good as they sound!

Lemon Pistachio Cookies
4 dozen
1 stick butter (or half butter/ half crisco)
1 1/4 c sugar
1 egg
1 c chopped pistachios or macadamias
1 c white chocolate chunks or chips
2 c flour
1 tsp baking powder
1/2 tsp freshly grated nutmeg
grated rind of one lemon
1/4 c lemon juice

Cream butter, sugar, and egg until smooth..add lemon juice and mix well.stir dry ingredients together with lemon rind and add thoroughly to butter mixture. Fold in white chocolate and pistachios. Chill for 15-20 minutes.Drop heaping teaspoonfuls 2 inches apart on a silpat or parchment covered baking sheet. bake at 350 for 8-10 minutes or until just done and just turning color. Cool before storing.These will fall apart when they are warm..They firm on setting. Melt 1/4 c butter, and add 2 TBS lemon juice. Add enough confectioners sugar to make a thick frosting and spread on warm cookies.

New Recipes in the New Year

2009-12-16T16:30:00.002-06:00

Yo! What's up? So not that its a big deal, but one of my intentions for 2010 is to bake AND make something new each week. I have plenty of recipes to try but I'm always looking for more inspiration. If you have any recipes you've seen/flagged/noted but haven't tried yet, let me know and I'll give 'em a whirl.

Peppermint Fudge

2009-12-08T09:26:00.000-06:00

I got not one, but two requests for this recipe. The mint fudge recipe I’ve used before calls for cooking the chocolate, which I think leads to a harder, more bitter fudge. This is smooth and has a much lighter consistency.

Here’s the funny thing. The recipe calls for round peppermint candies (Everyday Foods always goes the anonymous route on naming candies), so I picked up York Peppermint Patties because that’s where my mind went automatically. It wasn’t until I turned the page over to make a copy that I realized they meant Starlight mints. You can decide (heck, you can even use Junior Mints), but I’m sticking with Yorks.

Peppermint Fudge
Nonstick spray
2 ¼ C (16 oz) semisweet chocolate chips
1 C round peppermint candies, plus more for garnish
¾ C heavy cream
3 ½ C mini marshmallows
5 T unsalted butter
1 ¼ C sugar
1 t coarse salt

Lightly coat 8 or 9 inch square baking pan with nonstick spray. Line pan with two pieces parchment paper in both directions, leaving a 2 inch overhang on all sides.

Place chocolate chips in a bowl. In food processor, pulse candies until finely chopped. In medium saucepan, combine candies, cream, marshmallows, butter, sugar and salt over medium high. Whisk until smooth, 5-8 minutes.

Pour mixture through strainer (not necessary with Yorks) into bowl with chocolates. Let stand 1 minute, then stir until smooth. Pour into baking pan and refrigerate until set, about 3 hours. I place my garnish Yorks on about halfway through. Cut into squares.

Stores covered and refrigerated for 1 week.

Green Green Spring Vegetables

2009-12-02T08:38:00.004-06:00

I made this last night, intending to use the haricots verts I'd picked up at Sam's Club which turned out to be moldy. Instead I improvised with just broccoli and asparagus. It is a simple dish, but big on flavor. The shallots really make this shine. Ideal for entertaining since you can do the vegetables earlier in the day and then heat them up right before serving.

Green Green Spring Vegetables from Barefoot Contessa
1/4 pound French string beans (haricots verts), ends removed
Kosher salt
1/4 pound sugar snap peas, ends and strings removed
1/4 pound asparagus, ends removed
1/2 pound broccolini, ends removed
2 tablespoons unsalted butter
1 tablespoon good olive oil
3 large shallots, sliced
1/2 teaspoon freshly ground black pepper

Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans. Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water. Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.

When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.

Photo from FoodNetwork.com

Cream of Turkey & Wild Rice Soup

2009-12-01T11:43:00.002-06:00

I made this healthier version of Cream of Turkey & Wild Rice Soup from EatingWell last night with leftover turkey from Thanksgiving. It was really good.

I didn't have mushrooms or shallots so I just used some onion. As it says in the recipe, you could always substitute chicken.

Saffron Orzo with Asparagus and Prosciutto

2009-11-30T12:06:00.002-06:00

When my sister-in-law Colleen hosts a holiday (typically Thanksgiving and Easter), she always makes this delicious side dish from Bon Appetit. Definitely my favorite--so elegant and tasty. It is great reheated as well.

Saffron Orzo with Asparagus and Prosciutto

4 tablespoons (1/2 stick) butter
2 ounces thinly sliced prosciutto, cut into thin strips
1 1/4 cups orzo (about 8 ounces)
3 cups low-salt chicken broth
1/2 teaspoon (loosely packed) saffron threads, crushed
1 pound slender asparagus, trimmed, cut into 1/2-inch pieces
1/4 cup grated Parmesan cheese
Parmesan cheese shavings

Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add prosciutto and sauté until almost crisp, about 3 minutes. Using slotted spoon, transfer to paper towels to drain.

Melt 2 tablespoons butter in same skillet over high heat. Add orzo; stir 1 minute. Add broth and saffron; bring to boil. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes. Add asparagus; cover and simmer until tender, about 5 minutes. Uncover; simmer until almost all liquid is absorbed, about 1 minute. Remove from heat.

Mix in prosciutto and 1/2 cup grated cheese. Season to taste with salt and pepper. Transfer to large bowl. Garnish with Parmesan shavings

Spiced Cranberry Sangría

2009-11-23T15:59:00.000-06:00

Makes 2 1/2 quarts-

By dressing up classic Spanish sangría with Spiced Simple Syrup and tart cranberries, Chef Jose Garces has created an ideal cocktail for a winter holiday celebration. Chef Garces serves this with an apple chip garnish for a more elegant finish, but even without it it’s delightful.
What to buy: If you can’t find a Tempranillo rosé, a less earthy Grenache rosé is a suitable substitute.

For the fruit:
2 cups fresh cranberries
2 Granny Smith apples, large dice
1 cup Spiced Simple Syrup (sugar & water -2 c each, cinnamon sticks & cloves- or other spices you desire)
3/4 cup Cointreau
1/2 cup ruby port wine

Combine all ingredients in a 3-quart container with a tightfitting lid.
Cover and refrigerate at least four hours or preferably overnight.

For the sangría:
"1 750-milliliter bottle Tempranillo rosé"
1/2 cup ruby port wine
1/2 cup Cointreau
1/2 cup cranberry juice

Add all ingredients to the fruit mixture and stir to combine.
Refrigerate until chilled, and serve over ice.

Mike's Spiced Cider

2009-11-20T15:23:00.003-06:00

Picked up some of this Mike's Spiced Cider last night. Tasty. I had it warm, but I'm sure its good cold.

Olive Oil Chocolate Chip Cookies

2009-11-18T21:14:00.000-06:00

The better-for-you chocolate chip cookies! I made these last night using a recipe from Slice of Feist via the Crepes of Wrath, which had been adapted from the Chicago Sun Times. You follow?

Olive Oil Chocolate Chip Cookies

Ingredients

1/4 cup extra virgin olive oil

3/4 cup granulated sugar

3/4 cup brown sugar

2 eggs

2 1/4 cup flour (I used about 2 cups white flour and 1/4 cup whole wheat flour)

1 teaspoon vanilla

1 teaspoon salt

1 teaspoon baking soda

1 cup chocolate chips

A dash of milk, approximately 1 tablespoon

Instructions

Combine sugars and oil. Add eggs. Add vanilla and remaining dry ingredients. Add milk. Stir in chocolate chips. Bake for 10 to 12 minutes at 375 degrees.

Notes: I was afraid these would taste like olive oil, but they didn't! The cookies were chewy and tasty and heart healthy (well, at least a little healthier than the butter/margarine/shortening variety). This will probably become my go-to option for chocolate chip cookies because now I can eat more with less guilt.

Stuffing 101

2009-11-17T12:47:00.004-06:00

With turkey day just around the corner, I'm wondering if anyone has any good home-made stuffing tricks, ideas, suggestions...? How do you make yours? I've made it in the past with basic herbs and am trying to think of something new. I'm actually probably skipping the traditional turkey this year and making lamb chops with a pomegranate reduction but still want the stuffing! So something that would work with that..

Then again I'm also considering making duck- I've never cooked it though so am a bit intimidated...

Easy Pumpkin Cookies

2009-11-13T14:50:00.001-06:00

I haven't made, or eaten these yet but my sister has and said they're delish so thought I'd post based on her recommendation! They sound really easy too and I have all the ingredients at home right now so I'll try them soon.

Pumpkin Cookies

1 cup shortening
1 can pumpkin
2 cups flour (put in last)
1 cup sugar
1 egg
1 teas. cinnamon
1 teas. soda
1 teas. vanilla
beat until mixed

Drop by teaspoon on ungreased cookie sheet. Bake 10 to 15 minutes 350 degrees - enjoy!

Balsalmic Glazed Pearl Onions

2009-11-12T07:09:00.003-06:00

Looking at my calendar this week, I realized we were in Italy a year ago. Besides the coffee and amazing little sandwiches, my favorite thing was marinated onions. We had them in Florence as a part of the cheese tray.

When I got home I immediately set about trying to figure them out. I tried combinations of shallots and pearl onions with red wine vinegar, balsamic vinegar and a dash of white wine vinegar. I cooked nearly all of the onions/shallots, but I did do one test batch that was raw. They burned like the fire of a thousand somethings.

Research aside, I think I found a better and more specific recipe from Everyday Food. I'm going to try them out soon, maybe Thanksgiving with these, some brie and toasted pecans.

Balsamic-glazed Pearl Onions
2 bags (10 oz) red or white pearl onions, trimmed and peeled
1/2 C dry white wine
3 T butter
coarse salt and pepper
1/4 C balsamic vinegar

In large skillet, combine onions, wine, butter and 1 C water; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until onions are tender and liquid has evaporated; about 15 minutes (if onions are large, increase cooking time and add more water)

Add vinegar and cook until sauce thickens and onions are glazed, about 3 minutes. To store, refrigerate for 1 day.

Golden-Crusted Brussels Sprouts Recipe

2009-11-09T13:46:00.004-06:00

I know not everyone is a fan of brussel sprouts and we don't have them that often, but this recipe is soooo good.

Golden-Crusted Brussels Sprouts Recipe

This is the only way to eat brussels sprouts: cut in half and cooked until deliciously tender inside and perfectly brown and crusted on the outside.

Use brussels sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese but I tend to go for Parmesan when the weather is good. I trade that in for heavier cheeses like gruyere or Gouda in colder weather. I finished them off with some toasted hazelnuts the other night - delicious!

24 small brussels sprouts

1 tablespoon extra-virgin olive oil, plus more for rubbing

fine-grain sea salt and freshly ground black pepper

1/4 cup grated cheese of your choice

Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).

Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.

Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese.

While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.

Serves 4.

Recipe and Photo from here.

Spice-Rubbed Pork (Tender)loin and Acorn Squash

2009-11-06T09:28:00.002-06:00

I should just go-ahead and admit that I get a lot of new recipes from Everyday Food. The recipes are so easy to adapt and I appreciate how each issue is based on what's in season. We liked this recipe quite a bit, and I especially liked cooking two parts of the meal on one baking sheet (one less dish to wash).

Since it was just the two of us, I used a 1 lb tenderloin, halved the basting mixture and did one squash. Next time I think I'll do two squashes and I may not slice them so thin. It was kind of a pain to remove the flesh from the skin. I think it would be great for entertaining!

Spice-Rubbed Pork and Squash
4 tablespoons extra-virgin olive oil
1/4 cup packed light-brown sugar
1/2 teaspoon ancho chile powder or other single chile powder
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
2 pounds acorn squash, seeded and cut into 1-inch-thick wedges
1 boneless pork loin (3 pounds), tied
Coarse salt and ground pepper

Preheat oven to 425. In a large bowl, stir together 3 tablespoons oil, sugar, chile powder, cinnamon, cumin, and 2 tablespoons water. Add squash and toss to coat. Set aside.

Generously season pork with salt and pepper. Heat a cast-iron skillet or other heavy pan over high. Add 1 tablespoon oil and swirl to coat. Cook pork on all sides until deep golden brown, about 10 minutes total. Place pork on a rimmed baking sheet; pour oil from skillet onto sheet and spread evenly.

Arrange squash around pork. Brush pork with sugar mixture from bowl. Bake until pork is cooked through (an instant-read thermometer inserted in center should register 135 degrees), 40 to 45 minutes, brushing meat with sugar mixture and turning squash every 15 minutes. Tent pork with foil and let rest 10 minutes before slicing.

Holiday Blondies

2009-11-03T09:28:00.003-06:00

I made these Holiday (Halloween) blondies over the weekend and they were a big hit. What I liked most was a) the recipe called for melted butter b) it called for an 8 x 8 pan, which was the right amount for the gathering since we had other treats. I got asked if there was peanut butter in them because they were very creamy and slightly nutty.

1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan
1 cup packed light-brown sugar (I used dark brown because that's what I had)
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons coarse salt
1/4 cup each orange, yellow, and brown candy-coated chocolates (from a 12.6-ounce bag)

Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper. (I skipped the parchment and sprayed with cooking spray)

In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to prepared pan and smooth top. Arrange candies in 12 rows (2 rows per color, repeating once) on top of dough. (I used the monster mix and did a circular pattern)

Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. (Mine was done in 30 minutes) Set pan on a wire rack and let cool completely.

Photo and recipe from Martha Stewart.

Spinach and Prosciutto Lasagna

2009-10-28T14:14:00.005-05:00

My co-worker and I have been talking about making food for the freezer lately so I've been searching for a new lasagna to try and found this. Thank you Martha! I will probably adjust a bit but I like the thought of adding proscuitto and such an easy recipe too.

This weeknight lasagna is fast, thanks to no-boil noodles, frozen spinach, and jarred sauce; chopped prosciutto elevates the dish.
· 2 package(s) (10 ounces each) frozen chopped spinach , thawed and squeezed dry
· 1 1/2 cup(s) part-skim ricotta
· 1 clove(s) garlic , minced
· Coarse salt and ground pepper
· 2 1/2 cup(s) jarred tomato sauce
· 4 ounce(s) thinly sliced prosciutto, finely chopped
· 6 no-boil lasagna noodles
· 1 cup(s) (4 ounces) shredded part-skim mozzarella

1. Preheat oven to 375 degrees. Make filling: In a medium bowl, stir together spinach, ricotta, garlic, teaspoon salt, and 1/4 teaspoon pepper; set aside. In another medium bowl, stir together tomato sauce and prosciutto.

2. In an 8-inch square baking dish, spread cup tomato sauce. Layer 2 noodles, 1/3 filling, and 1/3 remaining tomato sauce; repeat twice. Top with mozzarella. Bake until browned, 35 to 40 minutes. Let stand 5 minutes before serving.

Pumpkin Cake

2009-10-26T07:58:00.005-05:00

I feel like I've been wanting to make this cake for a month (sure enough, I flagged it back on September 17). Finally got around to making it this weekend. What I liked most is the strong ginger flavor, backed by the richness of the pumpkin.

Also, the cream cheese frosting is more sweet than cream cheese, which is good in my opinion. I think there's nothing worse than biting into a pumpkin bar with frosting that tastes too much like cream cheese and not frosting.

Sometimes there's a fine line between quick breads and cakes. This is definitely a cake.

Pumpkin Cake
2 cups sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
2 cups pumpkin puree or cooked mashed pumpkin (15 oz can)
cream cheese frosting, below
1/2 cup chopped pecans

Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.

Pour batter into two greased and floured 9-inch round layer cake pans. Bake at 350° for 35 to 40 minutes. Turn out onto racks to cool. Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans.

Cream Cheese Frosting
1/4 cup butter
1 package (8 ounces) cream cheese, room temperature
1 pound confectioners' sugar, sifted
2 teaspoons vanilla extract

Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for 2-layer pumpkin cake.

I omitted the nuts and baked it in a bundt pan because I am lazy and wasn't presenting it to guests.

Easy Thai Chicken Curry

2009-10-23T08:48:00.003-05:00

I have heard good things about the curry sauces sold at Trader Joe's so I found this easy recipe to test out TJ's Green Thai Curry Sauce. I added light coconut milk to taste for each of us (a little for me, more for Joe and a lot more for the kids) to cut the heat and servied it with TJ's brown Jasmine rice. We all liked it a lot. Next up to try is TJ's yellow curry sauce.

Thai Chicken Curry

Ingredients:
1 onion, cut into 1-inch pieces
3/4 pound green beans, cut into 2-inch slices
1 red or other bell pepper, seeded and cut into 1-inch pieces
1 pound boneless, skinless chicken breasts, thinly sliced
1 (12-ounce) package curry sauce

Instructions:
In a well-oiled skillet, saute onions until slightly softened. Add green beans and stir-fry until bright green (add a tablespoon or 2 of water if needed to keep from sticking). Add red pepper and chicken and stir-fry until just cooked through, 5 to 7 minutes. Add curry sauce and cook for 1 to 2 minutes, or until chicken and vegetables are cooked through, stirring frequently.

Notes:
Chose your favorite veggies, just make sure to add them in the order needed to cook, or parboil them before adding. Substitute broccoli or snow peas for green beans, or choose other colored bell peppers. The same goes with the protein; substitute beef, pork, shrimp or tofu. For a massaman curry, add cooked potatoes and top with avocado.

Chicken Breasts with Balsamic & Garlic

2009-10-21T18:51:00.003-05:00

I've had the Food Network Kitchen Making it Easy cookbook for awhile, but I didn't get around to this recipe until last week. Hello keeper.

Chicken Breasts with Balsamic and Garlic

2 T vegetable oil
Kosher salt
Fresh ground pepper
4 boneless, skinless chicken breast halves
2 T flour
2 T unsalted butter, softened
5 garlic cloves, smashed
1 sprig rosemary, plus 4 for garnish
1/3 C balsamic vinegar
1 2/3 C chicken broth

Preheat oven to 350. Heat large skillet over medium-high heat; add oil. Dry chicken, season with salt and pepper. Lay smooth side down and cook, turning over once, for 4 minutes on each side. Transfer to dish and cook for 10 to 12 minutes while you make the sauce.

While chicken cooks, use a fork to work flour and butter into a paste.

Add garlic and 1 sprig rosemary to skillet over medium-high heat and toss to toast slightly, about 1 minute. Stir in vinegar, scraping browned bits and simmer until vinegar begins to thicken, about 1 minute. Add chicken broth and bring to a boil. Whisk in flour mixture a bit at a time and bring to a boil. Simmer until sauce thickens. Season with salt and pepper.

Put chicken on platter, pour sauce over and garnish with rosemary sprigs.

My notes: this made a lot of sauce for my three breasts. So I could see making half the sauce. Also, I omitted the rosemary and it turned out great. The chicken was so tender and flavorful, and the sauce was like a balsamic gravy. I served with acorn squash and salad.

Roasted Tomato Soup

2009-10-19T11:23:00.002-05:00

I made this delicious soup a few weeks ago. It is the kind of recipe that is totally open to interpretation-take a look at the reviews, there are all kinds of ways you could go with this. Fresh Romas or canned San Marzano tomatoes. Strain the mixture or not. Thyme or oregano. Like a choose your own adventure soup.

Roasted Tomato Soup from Gourmet
4 lb tomatoes, halved lengthwise
6 garlic cloves, left unpeeled
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, finely chopped
1/2 teaspoon dried oregano, crumbled
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken stock or low-sodium broth
1/2 cup heavy cream

Accompaniment: Parmesan wafers
Garnish: fresh oregano sprigs

Put oven rack in middle position and preheat to 350°F.

Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.

Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.

Divide soup among 8 bowls and float 1 wafer in center of each.

Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat just before serving.

Here's what I learned: My supa-powerful food processor is no match for fresh tomatoes. Next time I'll use my blender.

Far Too Easy Treasure Brownie Cakes

2009-10-12T15:08:00.002-05:00

This is no earth shattering recipe by any means, but they were tasty.

Treasure Brownie Cakes

Mix up brownies. I used the Betty Crocker mix, you could make your own
Butter muffin tin, including around the edges
Scoop in 1/4 cup or less of brownie mix, place candy on top, then cover with more brownie batter
Bake for 20-30 minutes, depending on your oven and the candy

I used York peppermint patties (which explode) and Rolos (which sink to the bottom). Both were good and made for completely different tastes. Others to try: Hershey kisses, Reese's peanut butter cups, caramels, chocolate chips or Andes mints.

What I liked best (besides the taste) was ease of transport. These would be good for camping or tailgating (why I made them).

Cheddar Broccoli Soup

2009-10-08T13:50:00.004-05:00

Amanda requested soups...I have made this one before and just made it again this past Monday. It's easy to make. It's also something that I usually have the ingredients on hand for and can add other things like the carrots that I added this week.

CHEDDAR BROCCOLI SOUP

INGREDIENTS
2 cups chicken broth
2 1/2 cups fresh broccoli
1/4 cup chopped onion
1 cup milk
2 tablespoons all-purpose flour
1 cup shredded Cheddar cheese (I often use more)
1/2 teaspoon dried oregano
salt and pepper to taste

DIRECTIONS
Bring broth to a boil. Add broccoli and onion. Cook for five minutes, or until broccoli is tender.
In a separate bowl, slowly add milk to flour, and mix until well blended.
Stir flour mixture into broth mixture. Cook, stirring constantly, until soup is thick and bubbly. Add cheese; stir until melted. Add seasonings and serve.

NOTE

The broccoli is pretty easy to break down in the soup but if I'm adding something like carrots, I will usually puree the soup for a creamy texture.

Image courtesy of: http://icandigit-kel.blogspot.com/2008/07/broccoli-cheese-soup.html

Soups?

2009-10-07T09:28:00.002-05:00

I was talking to my sister-in-law Rachel last night about soup (she made a yummy spicy, cheesy potato soup for dinner). Anyone have any awesome soup recipes you haven't shared yet? Its so chilly and cold, just the thought of soup warms my heart and tummy.

Buttermilk Substitutes

2009-10-07T07:44:00.003-05:00

In a pinch and you’ve run out of buttermilk? Check out these substitutions from Joy the Baker.

Lemon and Milk
In a 1-cup measuring cup, add 1 Tablespoon of fresh lemon juice. Top the lemon juice with with skim, low fat or whole milk. Stir and let sit for two minutes. After two minutes, your milk is both acidic and curdled. Perfect!

Yogurt and Milk
Mix 3/4 cup plain yogurt with 1/4 cup of milk. Stir and make it a quick substitution for buttermilk.

Milk and Cream of Tartar
Mix 1 cup of milk with 1 3/4 teaspoon cream of tartar. To ensure that the mixture doesn’t get lumpy, mix the cream of tartar with 2 Tablespoons of milk. Once mixed add the rest of the cup of milk. Cream of tartar is an acid and will simulate the acidic environment of buttermilk in a pinch.

I keep this in the fridge, but these are good to know.

Pumpkin Chocolate Dessert Cake

2009-10-05T10:34:00.002-05:00

I made this cake for the first time yesterday and while mine came out just slightly undercooked, it was still delicious, easy and I would make again any time! It tasted like fall to me :) Also, per some other recommendations, I added 1 cup of mini chocolate chips to the recipe as well - fold in at the end. Enjoy!

"This fabulous pumpkin cake is so moist you may weep, and the creamy frosting will satisfy anyone's sweet tooth!"

2 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 tablespoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup butter
2 cups white sugar
1/3 cup applesauce
3 eggs, beaten
1/2 cup heavy cream
1 (15 ounce) can pumpkin

Frosting:
1 cup brown sugar
1/2 cup butter
1/3 cup heavy cream
1 cup confectioners' sugar

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan.
2. In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared pan.
3. Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate.
4. Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the confectioner's sugar, and drizzle over the cake immediately.

Oh Wow! Gooey Cookie Pie Bites

2009-10-01T14:19:00.004-05:00

I just came across this recipe for Gooey Cookie Pie Bites. The pictures make it look delicious and there are a lot of good Fall Recipes shown on side of the page as well. I would cook each and every one of those foods! Check out the Single Serving Pie in a Jar and the Pumpkin Pie Milkshakes. Oh My!

Key Lime Pie

2009-09-29T11:08:00.004-05:00

I grabbed this off our cooking message board at work because I just realized I have some leftover and slightly burnt sugar and spice cookies in my freezer. I'm in a cleaning out the freezer kind of mood, plus a cleaning out my e-mail folders kind of mood. This recipe is from someone who grew up in Key West, so seems promising.

Key Lime Pie
1 can condensed milk
4 egg yolks (beat until yellow), save the whites
½ cup lime juice fresh or bottled
Graham cracker crust

Beat 1 egg white stiff, fold into the condensed milk, yolks and lime juice. Bake in oven at 350 until set; about 10-15 minutes. While cooling, beat the remaining egg whites and gradually add 6 tablespoons sugar and ½ teaspoon tartar to make a meringue. Top pie with meringue and place in oven until golden brown.

Turkey Chili Con Refried Beans

2009-09-22T15:32:00.002-05:00

I’m not sure there is any recipe more subjective than chili. Do you honestly know any two people who make it the same? I love how creative chili can be, and how it can be tweaked with an ingredient or two and become something completely different. Here’s my take.

Turkey Chili Con Refried Beans

I add or subtract amounts depending on how many I’m feeding. Just don’t skimp on the seasonings.

Several garlic cloves, minced
Red and green peppers, minced
jalapeno, minced
Onion, minced
1 lb turkey burger (not the super lean kind)
1 package of chili mix
Garlic powder
Chili powder
Paprika
Pepper
3-5 cans of Mexican style or chili ready tomatoes
2 can fat free refried beans

Saute peppers, onions and garlic until soft. I used to have some chili flavored olive oil and would use that for a kickin' chili. Now I use water or chicken broth so the chili doesn’t get too oily. Once soft, add burger and chili package. Season liberally with seasonings. Then more garlic powder for good measure.

Add meat mixture to crock pot, add tomatoes and refried beans. I prefer to cook on low for 8 hours rather than high for 4. I was always check for flavor an hour in or so, then season as needed. Here’s where I differ from most. Ala Cincinnati chili, I serve mine over rice. Then top with cheese, sour cream and saltines.

Next time I make it, I’m also going to make these cheese muffins.

My new favorite frittata

2009-09-22T14:22:00.001-05:00

I've made many a frittata but this is my new fav...such an easy and delicious way to make eggs for a crowd.

Spinach and Goat Cheese Frittata

1. 2 tablespoons extra-virgin olive oil
2. 6 thin slices of pancetta (3 ounces) – or cubed (available at T-Joe’s)
3. 1 leek, halved lengthwise and cut crosswise into 1/2-inch pieces
4. 1 cup baby spinach – I used a bit more
5. 1 cup sun-dried tomatoes roughly chopped
6. 8 large eggs, beaten w/ splash of milk
7. Salt and freshly ground pepper
8. 3 ounces fresh goat cheese (approx. 1/2 cup)

Preheat the broiler. Heat the olive oil in an ovenproof 12-inch nonstick skillet. Add the pancetta and brown over moderately high heat, about 3 minutes. If you’re using slices, transfer the pancetta to a plate and let cool, then crumble it and add back to skillet.

Add the leek to the skillet and cook over moderately low heat, stirring, until softened and lightly browned, about 2 minutes. Add the spinach and tomatoes and sauté until spinach is nearly wilted, about 1 minute.

Season the eggs with salt and pepper and whisk in splash of milk and the goat cheese. Pour egg-mixture over the veggies in the skillet and use spatula to combine all ingredients. Bake on medium to low heat for about 15 minutes ( *While cooking run spatula around the edges of the pan to assure frittata isn’t sticking), until the frittata is nearly set. Place on middle rack under broiler just for a few minutes to complete cooking process and brown the top.

Slide the spinach and goat cheese frittata onto a cutting board or serving tray, cut it into wedges and serve at once. Serves about 4.

Tater-tot Casserole

2009-09-22T13:54:00.002-05:00

Ok this sounds soooo bad but yet I really want to try it..perhaps tonight! Going to make a few minor adjustments to class it up a bit starting with fresh green-beans I just got at the market....also going to definitely use turkey and low sodium soup to keep it healthier...going to put meat and beans both down then cover with soup and tots and lastly I'm going to put under the broiler the last few minutes to really get those tots crispy! Mmmmmm, we'll see how it goes!

TATOR TOT CASSEROLE

1 lb. ground beef or turkey
1 (16 oz.) pkg. French style green beans
1 can mushrooms (or fresh) - optional
1 pkg. tater tots
1 can cream of mushroom soup - or any other cream variety you like
1/2 C milk
1/4 C water

Brown ground meat. Put in a 9 x 13 inch pan sprayed with cooking spray. Cover meat with cream of mushroom soup mixed with milk and water. Top with green beans and tator tots and bake uncovered at 350 degrees for 1 hour.

Slow-Cooker Chili Chicken Tacos

2009-09-17T15:23:00.003-05:00

I looked back through the archives and I can't believe I never posted this recipe from Everyday Food. Talk about easy.

Slow-Cooker Chili Chicken Tacos

2 pounds boneless, skinless chicken thighs or breasts
4 garlic cloves, thinly sliced
1/2 C prepared tomato salsa, plus more for serving (optional)
1 to 2 T chopped canned chipotle chiles in adobo
1 T chili powder
Coarse salt and ground pepper
8 hard corn taco shells
Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 t salt pepper. Cover; cook on high, 4 hours (or on low, 8 hours).

Oven method: preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 C water. Cover; bake until chicken is fork-tender, about 2 hours.

Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices.
Serve in taco shells, with toppings, if desired.

Suggestions: chicken can also be used for burritos, quesadillas and other dishes calling for cooked chicken.

Margaret's Confetti Egg Strata

2009-09-17T07:09:00.002-05:00

This breakfast casserole is my sister-in-law Margaret's recipe. Very adaptable and hard to keep from hungry people.

Confetti Egg Strata

1/2 loaf Italian bread, cut into 1 inch cubs
8 oz ham, cut into 1/2 inch cubes (1 1/2 cups)
1 cup fresh mushrooms, sliced
1 cup red or green pepper, coarsely chopped
1/2 cup green onions with tops, sliced
2 cups (8 oz) shredded cheddar cheese
10 eggs, lightly beaten
3 cups milk
1/2 t salt
1/4 t pepper

In a greased baking dish, layer half of bread, cheese and veggies. Repeat. Whisk milk and seasonings into eggs until well blended. Slowly pour evenly over layered ingredients. Cover with foil and refrigerate several hours overnight.

Bake uncovered at 350 for 55 to 60 minutes or until strata is set and top is golden brown.

As far as substitutions, you can do all kinds of things. I skip the mushrooms. Bacon or sausage both work great. I like a lot of green onions, so I load up on those. We eat a lot of sourdough bread and don't always make it through a loaf before it starts to go bad, so I freeze it. This last time I made it with all my leftover bread, including sourdough, boule, two croissants and some country Italian bread. You could make it Mexican with chorizo, salsa and Mexican cheese.

Corn Dip!

2009-09-15T11:56:00.003-05:00

At a March Madness party I had an awesome, amazing corn dip. I've been meaning to get the recipe for tailgating. Besides asking the person whose house I had it at, I also polled the cooking discussion board at work. This is the one I'm making:

Corn Dip
2 10 oz. cans of Mexicorn
1 cup sour cream
1 cup mayo
2 jalapenos - chopped
1 10 oz. grated cheddar cheese (I like the larger shreds)
2-3 green onions - chopped
1 small can chopped green chilies
pinch of sugar

Mix all together. Chill and serve with Fritos scoops.

But I'm also including the ones I got from fellow cooking enthusiasts at work.

Spicy Corn Dip
2 pkgs. 8 oz cream cheese
1 can white shoepeg corn-drained
1 can yellow corn-drained
1 can diced green chilies
1 can Rotel tomatoes

Cube cream cheese and add all other ingredients into microwavable bowl. High for 5 minutes...stir...high for another 3-5 minutes.

Serve with large Frito scoops or tortilla chips.

Corn dip
2 things of cream cheese
1 pkg Ranch Dry Mix
1 can of corn
1 can of crushed black olives
1 green pepper
1 red pepper
Frito Scoops

I sometimes add in jalapeños and shredded cheese

Mexican Corn Dip
1/2 cup of mayo
8 oz. sour cream
6 green onions
1.5 cups of Mexican shredded cheese
2 cans of Green Giant Mexican corn (drained)

Optional
Jalapenos to taste (canned is fine)
Splash of jalapeno juice
Splash of milk to thin out if necessary

I use more green onions than what I've noted below, but you can certainly adjust to your preferences. Chill for several hours before serving. It sets up pretty firmly so I typically add a splash of milk or jalapeno juice to get it back to the consistency that I prefer. Serve with Fritos or tortilla chips.

Thanks, Amanda!

2009-09-09T14:56:00.001-05:00

I have been wanting to make ice cream all summer and finally made this Chocolate Hazelnut Gelato recipe found by Amanda. It was heavenly!

Sautéed Baby Squash with Basil and Feta

2009-09-08T14:50:00.004-05:00

I have squash and leeks from the crop share and we grow basil and ALWAYS have a lot of feta on hand so I am going to try this tonight as a side with our grilled salmon.

Photo and recipe courtesy of Cooking Light.

Crockpot Recipe for Vegetarian Black Bean and Tomatillo Soup with Lime and Cilantro

2009-09-08T13:59:00.006-05:00

We had tomatillos from our crop share last week and I wanted to do more of a main dish with them rather than making salsa verde which is what 99% of the recipes I found were. We all liked the soup. I'd always thought that you couldn't put rice in the crockpot though so I was curious to see how that went. Sure enough, it gets way overcooked but it's almost like having soft lentils in the soup.

Here's the recipe and here's where I found it. She has good pictures.

Crockpot Recipe for Vegetarian Black Bean and Tomatillo Soup with Lime and Cilantro

(Makes about 6 servings, recipe created by Kalyn)

1 T olive oil

1 onion, finely chopped

8 tomatillos, chopped in 1/4 inch pieces (about 2 cups chopped tomatillo)

1 T finely minced garlic

1 T dried cilantro (optional, but recommended)

2 tsp. dried Mexican Oregano

2 tsp. ground cumin

2 cans black beans, rinsed well

2 cans diced tomatoes with juice

4 cups vegetable broth or chicken stock

1 cup water

1/2 cup uncooked brown rice

1/2 cup fresh squeezed lime juice (or a bit less if you don't love lime like I do)

1 cup chopped fresh cilantro, plus more for garnish if desired

Chop onions and tomatillos into pieces about 1/4 inch. Heat olive oil in large frying pan, then saute onions and tomatillos about 5 minutes, then add garlic, dried cilantro, Mexican Oregano, and cumin and saute 1-2 minutes more. While vegetables saute, dump beans into a colander placed in the sink and rinse until no more foam appears.

Put tomatillo-onion mixture into large 4-5 quart crockpot. Add beans, tomatoes with juice, chicken stock, water, and brown rice. Cook on high for 4 hours (This could also be cooked on low for 8 hours.) Slow cookers can vary, so check and adjust the cooking time according to how hot your crockpot gets. After 4 hours (or 8 hours if using low) turn the crockpot to low setting, and let it cook 15 minutes to lower the temperature, then add the fresh lime juice and cilantro and cook 10 minutes on low. Serve hot, with additional chopped cilantro for garnish if desired.This recipe could be cooked on the stove. Follow directions above, but put ingredients into medium sized soup pot and add one cup more water. Cook at very low simmer for about one hour, then reduce heat for five minutes, then add lime juice and cilantro and simmer five minutes more. Serve hot, with additional chopped cilantro if desired.

Photo courtesy of: http://www.foodsubs.com/Fruitvegies.html

Untested Breakfast Recipes

2009-09-03T07:46:00.003-05:00

Mmm, these are some of the recipes I've flagged, but not yet tried.

Carrot Muffins
Strawberry Coffee Cake
Apple Tart
Homemade Bagels
Cottage Cheese Pancakes
Pink Grapefruit Yogurt Cake
Brown Sugar Bacon Waffles (which I've both had and made a variation of after being introduced to them by Joe)

Some of my favorite breakfast foods to eat or bring when staying at someones house are banana bread and strawberry bread. At home we usually do waffles or buttermilk pancakes (recipes from Joy of Cooking) or Anthony makes really tasty egg sandwiches.

I'll post a few other favorites like danish puff and my sister-in-law Margaret's confetti egg casserole. Photo from here.

Breakfast Foods and Recipes

2009-09-01T09:05:00.003-05:00

I've been thinking about breakfast foods, in part because of tailgating, but also because cold mornings make me want toasty good things to start the day off right.

Should we do some breakfast related posts this month?

Tomatoes!

2009-08-30T08:59:00.006-05:00

It has only taken all summer to finally get some good tomatoes, right? Fresh tomatoes has to be one of the best things ever invented. Last week we had BLTs and the #44 salad from Mark Bittman's 101 Simple Salads.

44. Make a crisp grilled cheese sandwich, with good bread and not too much good cheese. Let it cool, then cut into croutons. Put them on anything, but especially tomato and basil salad. This you will do forever.

Here's what I did. Made four grilled cheese sandwiches in the George Foreman (we have a panini attachment). Tossed basil leaves and tomatoes with balsamic vinaigrette, let it sit for 20 minutes or so. Sliced up the crispy grilled cheese and added to the salad. Yum. As Anthony said, its like bruschetta salad. My changes in the future: mozzarella cheese (I only had cheddar) and a lighter vinaigrette.

I'm planning on making Chicken Scampi this week, plus more BLTs. I can't refuse a BLT. Sometime soon I'd like to make this soup, but in the meantime, here are all of our food blog posts with tomatoes.

Bistro Sun-dried Tomato Pasta
BLT salad
Pork Chops and Rice
Mmmmm, Caprese!
Pastor Ryan's Mexican Lasagna
Spinach and Brie Chicken with Tomato Orzo
Favorite Pasta: Bucatini All'amatriciana
Roasted shrimp and orzo
Favorite Pasta - Salad Part 2
Lemon Fusilli pasta
Mother-in-law-to-be's Best Pasta!
Chicken-Orzo Salad with Goat Cheese
Salmon with Lemon, Spinach, and Tomatoes
Lica's Corn Salsa

Anyone have any other great tomato recipes? Photo from here.

Chocolate Chocolate Chip Zucchini Muffins

2009-08-27T20:10:00.004-05:00

I initially wanted to make Camby's chocolate zucchini bread, but didn't have unsweetened chocolate bars on hand. Unsure how to work around that essential ingredient, I turned to Google for similar recipes...and I found this from Penzeys Spices. Very, very delicious.

(Source)

Ingredients

1/2 Cup room temperature butter (1 stick)
1/2 Cup vegetable oil
1 3/4 Cups white sugar
2 large eggs
2 tsp. vanilla
1/2 Cup milk mixed with 1/4 tsp. white vinegar (i.e., sour milk)
2 1/2 Cups all-purpose flour
4 TB. cocoa powder
1 tsp. baking soda
1/4-1/2 tsp. cinnamon
1/2 tsp. salt
2 Cups peeled and finely grated zucchini - 3 small zucchini
1 Cup chocolate chips
1/4 Cup chopped nuts (optional)

Instructions
Preheat oven to 325°. Line 2 standard muffin pans with papers. In a large bowl, mix butter, oil and sugar until creamy. Add eggs, vanilla and sour milk. Blend well. In a separate bowl, combine flour, cocoa, baking soda, cinnamon and salt. Add to the butter mixture and stir by hand to combine. Add grated zucchini and half the chocolate chips and stir well. Spoon the batter evenly into the pans, filling each paper 2/3 full. Sprinkle the other half of the chocolate chips and nuts on top and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

NOTES: I don't use cupcake papers; I just grease and flour the muffin wells. Extra chocolate chips makes these extra delicious.

Enjoy!

Greek salad dressing and the salad, too

2009-08-27T19:39:00.004-05:00

This salad dressing is the root cause of why practically half of the meals I consumed in August either involved Greek salads or had me wishing I had a Greek salad in front of me.

I found it at a random TV station's Web site that popped up during a Google search for "Panera greek salad dressing recipe." Their recipe makes two cups, but since I half it and only make one cup at a time, I'm posting my halfsies recipe along with my modifications and secret ingredient. The original recipe is available at the link above.

Jennifer's WBIR Panera Greek Salad Dressing

1/4 cup red wine vinegar
1 teaspoon minced garlic
1 teaspoon minced green onion
1 teaspoon oregano
1 teaspoon basil (I used dried, but you could do fresh, too)
1/2 teaspoon Dijon or whole-grain mustard
Salt and freshly ground black pepper to taste
Squeeze of lemon juice (Secret ingredient that MAKES this dressing. Not sure how much I actually squeeze in here. Maybe about a small wedge's worth)
1/2 cup and 2 Tablespoons olive oil

Whisk together all ingredients except olive oil in a mixing bowl. Slowly pour in the olive oil while whisking.

For the salad itself, I go with romaine lettuce, kalamata olives, red onions, grape or cherry tomatoes and feta. If you like cucumbers, those would fit in nicely as well. The salad is best tossed with the dressing so everything is coated. Drizzling the dressing on top just doesn't cut it. Enjoy!

Prosciutto and Brie Sandwiches

2009-08-26T13:15:00.004-05:00

This is an easy yet delicious recipe for the busy fall time that will take a few minutes to prepare!

We have a new cheese shop in our neighborhood and the one time I've been there, I had a great sandwich that I knew I had to duplicate at home since it was $8 at the cheese shop!

We've now done it a couple of times and it's super simple. Just get some good bread, (I've used both a sourdough baguette and fresh sourdough bread but whatever you choose is fine) put a some proscuttio and brie on it (no need to take the rind off) and put it under the broiler until it toasts up. No need for anything else because those three ingredients are so flavorful.

Mmmmm, it's good! Try it with some fresh fruit on the side since it's sort of a salty/creamy combination. Also, a neighbor friend used the same idea and made an appetizer using crackers rather than bread and she said they were a hit.

Inspired?

2009-08-24T11:27:00.002-05:00

I need some inspiration to get through the next few weeks of busy nights, weekends, traveling and the beginning of football season. What have you ladies been making lately?

Home-made puppy treats!

2009-08-12T13:28:00.002-05:00

Ok so this recipe submission is selfish- and for Amanda & Micky too :) Since McKenzie loves being in the kitchen with me I thought perhaps I should reward her by whipping up a little something special just for her! Plus her first birthday is coming up in a couple weeks so good timing to spoil her a bit more ;)

Frozen Strawberry Pupsicles
3 dozen Pupsicles
These Pupsicles are a great, refreshing way to give your dog that extra burst of energy!
• 4 cups yogurt, low-fat plain vanilla flavor
• 1 jar organic baby food, strawberry flavor
• 2 tablespoons of your favorite honey
• 2 tablespoons of organic peanut butter

Take all ingredients and mix thoroughly in a blender or food processor.
Pour into ice cube trays or paper cups and freeze for about an hour. It’s that easy!

Cheesy Bark’n Biscuits
4 dozen
• 2 cups whole-wheat flour
• 1 cup unbleached flour
• 1/2 cup freshly grated Cheddar cheese
• 2 tablespoons canola oil
• 4-5 slices fully cooked and crisp bacon (crumbled)
• 1 to 1 1/4 cup water (add more if needed)

Preheat oven to 325 degrees.
Mix flour and cheese in a large bowl; add crumbled bacon, oil and water, mix well with hands. Form the dough into a ball and refrigerate for 10-15 minutes.
Using half of the dough at a time, place on a floured surface and roll to ¼" thick.
Cut into desired shapes and place on a baking sheet lined with parchment paper. Bake for 12-15 minutes on middle rack or until lightly brown.

Turn oven off when done and leave biscuits in the oven to cool (about 20 minutes).
Store in an airtight container in the refrigerator.

Slab Pie

2009-08-12T07:02:00.004-05:00

Why I have never, in all my life, heard of a slab pie until I saw this Sour Cherry Slab Pie recipe on Smitten Kitchen. I'm not a huge cherry fan (though I love the artificial flavor), but I'm quite interested in the idea of a slab pie.

A slab pie has double the crust and filling as a regular pie. Rectangular since it is baked in jelly roll or high sided baking sheet, they are easier to transport and hold onto. Now we are onto something.

For the last few weeks I've been thinking about doubling this recipe with the frozen rhubarb and strawberries I have in my freezer.

Strawberry Rhubarb Pie Recipe
3 cups rhubarb stalks cut into 1/2 inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
1 cup strawberries, stemmed and sliced
1 cup sugar
3 Tablespoons of quick cooking tapioca
1/4 teaspoon of salt
1 teaspoon of grated orange peel
Unbaked pastry for two-crust 9 inch pie(If making a 10 inch pie, or just want more filling, use 4.5 cups of rhubarb, 1.5 cups strawberries, and 1 1/4 cup of sugar)

Preheat oven to 400°F. Mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange rind. Let sit for 10 minutes.

Turn into a pastry lined pan. Top with the pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape.

Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 30-40 minutes longer (40 to 50 minutes longer if doing a 10-inch pie). Cool on a rack. Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.

Photos from Smitten Kitchen.

Baby fennel

2009-08-11T17:01:00.001-05:00

Does anyone know of any good recipes for baby fennel? I love fennel and have used it in salads alot but I was just at the farmers market and found baby fennel so I bought it. Doesn't have much of a root though so not sure how to use it- was thinking of baking it with some fish, lemon and capers?? Any ideas?!

Chocolate Zucchini Bread and Rhubarb Bread

2009-08-11T14:16:00.003-05:00

I've been on a baking spree today baking breads for our camping trip next week. I made my mom's Chocolate Zucchini Bread for the first time. It's one of my childhood staples.

Chocolate Zucchini Bread

3 eggs
2 c. sugar
1 c. vegetable oil
2 sq. unsweetened chocolate 1 oz. each
1 tsp. vanilla
3 c. sifted flour
½ tsp. baking powder
1 tsp. each of baking soda, salt and cinnamon
2 c. grated zucchini

Beat the eggs until lemon colored. Beat in sugar and oil. Melt chocolate and stir into egg mixture along with vanilla and zucchini. Whisk flour with salt, cinnamon, baking powder and baking soda. With large spoon, stir in zucchini mixture. Mix and bake in two well greased loaf pans at 350 degrees for about 1 hour or until done in center.

I also made Rhubarb Buttermilk Bread. The kids and I had to try them after lunch and I'm happy to say they are both fantastic!

Note: I didn't make the topping for the Rhubarb Buttermilk Bread and I followed the suggestion of adding a bit more flour to the batter.

Double Decker Brownies

2009-08-03T13:10:00.003-05:00

These were brought in to work for the (Jennifer and myself) head of our team's birthday. His daughter made them, and I think I snuck at least 3 of them throughout the day. I loved the butterscotch layer best.

Double Decker Brownies

CHOCOLATE LAYER
2 eggs, lightly beaten
1 cup sugar
3/4 cup all-purpose flour
1/2 cup chopped walnuts (optional)
Pinch salt
1/2 cup butter or margarine, melted
1/4 cup baking cocoa

BUTTERSCOTCH LAYER
1/2 cup butter or margarine, softened
1 1/2 cups packed brown sugar
2 eggs
2 tsp. vanilla extract
1 1/2 cups all purpose flour
1/4 tsp. salt
1/2 cup chopped walnuts (optional)

FROSTING
1/2 cup packed brown sugar
1/4 cup butter or margarine
3 tbsp. milk
1 1/2 cups confectioners’ sugar, sifted
1/3 cup semisweet chocolate chips
1/3 cup butterscotch chips
1 tbsp. shortening

CHOCOLATE LAYER
In a bowl, combine eggs, sugar, flour, walnuts, and salt. In another bowl, stir butter and cocoa until smooth; add to egg mixture and blend well with a wooden spoon.

Pour into a greased 13x9x2-inch baking pan; set aside.

BUTTERSCOTCH LAYER
Cream butter and brown sugar in a mixing bowl. Beat in eggs and vanilla. Stir in flour, salt, and walnuts. Spoon over the chocolate layer.

Bake at 350˚ for 30-35 minutes or until brownies begin to pull away from sides of pan; cool.

FROSTING
Combine brown sugar, butter, and milk in a small saucepan; bring to a boil and boil for 2 minutes. Remove from the heat; stir in confectioners’ sugar until smooth.

Quickly spread over brownies. In a small saucepan over low heat, melt chocolate chips, butterscotch chips, and shortening, stirring frequently. Drizzle over frosting.

Makes 3 dozen brownies

Inside-out Chocolate Bundt Cake

2009-08-02T09:47:00.006-05:00

This recipe will never, ever fail you. It is from my mom, don't know where she got it, but if you bring it somewhere people will think you are a genius. It is incredible moist and flavorful. You could vary the some of the ingredients-I personally like chocolate mint combinations, so I often use mint chips and/or chocolate mint pudding. If you likes cherry and chocolate, you could add cherry chips, etc.

Inside-out Chocolate Bundt Cake

1 package instant chocolate pudding
1 chocolate cake mix (Devil's Food works well for this)
1 package chocolate chips
1 3/4 c milk
2 eggs

Mix all ingredients by hand (did you know mixes cakes by hand makes them fluffier?). Pour into greased and floured bundt pan (or angel food pan). Bake @ 350 for 55-60 minutes. Cool in pan for 15 minutes, then remove.

Photo from here, which is a recipe for a most amazing looking Chocolate Whiskey Bundt Cake. Must bookmark now...

Sugar and Spice Cookies

2009-08-02T09:34:00.003-05:00

Making Snickerdoodles made me realize this recipe would freeze well too. These cookies have never failed. So buttery and flavorful.

They also make an EXCELLENT graham cracker style pie crust. Last time I made them, one of the batches was overcooked so I froze them, then made a pie crust for a key lime pie. Yum.

Sugar and Spice Cookies

3/4 C butter
1 C sugar
1 egg
1/4 C molasses
2 C flour
2 t baking soda
1 t cinnamon
1/4 t ginger

cinnamon sugar (I often end up doubling)
1 T sugar
1 t cinnamon

Cream butter and sugar. Cream in egg and molasses. Mix dry ingredients in a separate bowl, add to creamed mixture. Roll into balls and roll in cinnamon sugar mixture. Bake on ungreased pan, 7-10 minutes @ 350 degrees.

Picture from Simply Recipes.

Snickerdoodles

2009-08-02T09:21:00.003-05:00

I have been looking for a cookie recipe that will freeze well and I've also been looking for a good snickerdoodle recipe. Somehow, I didn't trust the recipe in my Better Homes & Gardens cookbook. I made these yesterday and they are amazing. The 2 t.s of cream of tartar really give them a kick, in a good way.

In terms of freezing, I wanted a recipe that I could freeze in balls and pull out when people are coming over or we just wanted a sweet treat. I haven't cooked the ones I froze, but I think they will work. Couldn't find my paddle attachment, so I just mixed with my handmixer.

Snickerdoodles

In mixer, with paddle attachment beat:
1/2 c. butter
1/2 c. shortening

Meanwhile, in another bowl whisk together:
2 1/2 c. flour
1 t. baking powder
2 t. cream of tartar
1/2 t. salt

Once butter and shortening are mixed and fluffy, slowly add:
1 1/2 c. sugar

Mix until fluffy. Add:
2 eggs
1 t. vanilla extract

With mixer on low, slowly add dry ingredients. Mix just until combined. Refrigerate dough at least 1 hour. Roll into small balls, coat in cinnamon sugar and place on cookie sheet. Bake at 350 for 10-12 minutes (I cooked for about 8 since I like soft cookies, could have cooked another minute or so).

101 Simple Salads

2009-07-30T06:38:00.004-05:00

Saw this great article yesterday about 101 simple salads. I think pairing simple ingredients together is something that comes with time spent in the kitchen experimenting.

My favorite non-lettuce salad is a take on Noodles & Company's Tomato Cucumber Salad:

ripe tomatoes, quartered
cucumber, sliced and halved
red onion or green onion, chopped
rice wine vinegar
salt, pepper and Jane's crazy salt

Yum!

Frozen Herbs and Vegetables

2009-07-29T06:46:00.004-05:00

This past weekend I did my grocery shopping at SuperTarget, and while not a weekly occurrence, I always find fun things when I shop there. I haven't used them yet, but I bought some of these wee little frozen herbs and aromatic vegetables from White Toque. For me, parsley and shallots are two that many recipes call for, but I rarely remember to buy (shallots) or know what to do with all the extra (parsley). The boxes are so cute, maybe 3 or 4 inches x 3 or 4 inches. My only wish is that they had frozen dill, and I think you ladies know why....photos from White Toque.

Cranberry Walnut Chicken Salad

2009-07-21T09:33:00.002-05:00

I've now learned the key to any good salad is vinegar. So good. I ate this on thin slices of sourdough bread. Yum, yum.

Cranberry Walnut Chicken Salad from Smitten Kitchen

Makes 4 to 6 servings.

4 cups cubed (1/2 inch) cooked chicken (I used a lemon rotisserie chicken)
1 cup walnuts, toasted and chopped (I used a mixed nuts combo since my store was out of walnuts)
1 celery rib, diced into small bits (1 cup)
2 or more tablespoons finely chopped shallot (I used green onions since I forgot to buy shallots)
1 cup dried cranberries
2/3 to 3/4 cup mayonnaise
3 tablespoons tarragon, champagne or white wine vinegar
2 tablespoons finely chopped fresh tarragon or herb or your choice
1/2 teaspoon salt
1/2 teaspoon black pepper

Toss together all ingredients in a large bowl until combined well.

Laura's Sausage Bake

2009-07-20T09:43:00.002-05:00

The basic recipe, can be adapted as needed:

Cut up bread - enough to fill the bottom of the greased pan (I typically use leftover hamburger/hot dog buns)

Then mix:
6 to 8 eight eggs
Can of mushroom soup
Sausage (this time I used a 1 lb of plain sausage and 1/2 lb of sage sausage)
Cheese (this time I used 3/4 block of cream cheese & some leftover cottage cheese in the mixture)
Sautéed onions, garlic and peppers (typically I use a yellow onion, but this time I used red onion. I also don't always add pepper, but did this time)
Pepper & salt to taste

Then bake covered -- typically an hour or so (more if it's frozen). But, I don't think you can actually over bake this thing - it's amazing. I also tend to add shredded cheese to the top about 15 minutes before it's done.

This recipe is relatively easy, uses a bunch of leftover stuff and freezes well.

What to Do With Fresh Mint

2009-07-16T07:25:00.002-05:00

The bunches of fresh mint I'd intended for mojitos last Friday night turned into an adventure in finding fresh mint recipes. Last night I mixed together

10 or 12 strawberries, cut up
cantaloupe
handful chopped fresh mint
juice from two limes

YUM! so tasty and fresh. Here are the others I may try some day.

Chocolate Mint Torte
Fresh Mint Truffles (totally going to make this at the holidays!)
Fresh Mint Poundcake