Crusts and Crumbs

How to Make Chicken Stock

2012-01-20T11:56:00.005-06:00

Today, I'm making chicken stock. I've discovered that whole chicken is so much better than frozen portions, for several reasons.
First of all, it's soo much cheaper. Usually I can get a whole chicken for about 99 cents a pound, which is much cheaper than other meats.
Also, I can cook and prep a lot of meat at once, then have it in the freezer all ready to toss in a meal. Easy!
Another benefit is that I find the texture of roast chicken to be so perfect. Tender and flavorful, shredded instead of cubed. Mmmm.
And lastly, you can make your own chicken stock. Homemade chicken stock is so much tastier than store bought, and practically free! I mean, you're using the bones of the chicken, that you would have just tossed out anyway. Thrifty! It's also super healthy.
What I try to do is buy several whole chickens at once and roast them in the oven. I like to pour melted butter on top, sprinkle with sea salt and cajun seasoning, then just let them roast for 20 minutes a pound. Then we eat roast chicken for supper, and I shred the rest of it and bag it for the freezer for later. I can usually get three or four meals out of a chicken, more if I try to stretch it.

To make the stock, simply put all your bones, fat, drippings, etc. in a large stock pot. Toss in a quartered onion, a few carrots, some basil, a couple crushed cloves of garlic, and anything else that sounds tasty to you. Fill up your pot with water (covering the bones by at least a couple inches.) Don't add salt at this point. There will already be salt from the drippings, and some of the water will evaporate, intensifying that. So, taste when you're done and add salt if you want. I usually just leave it as it is, so that I can control the saltiness of each individual dish as I make it.
Bring the stock up to a boil, then simmer on the stove for around twelve hours. I've been told that amount of time gets the most nutrients out into the broth. And your house will smell really good. :)
When it's done, just strain it all through a colander, to get the bones and things out. I use the cooked carrots to feed to my little munchkin. She likes the chicken broth flavor. After it cools, you can either pour it into ice cube trays and freeze them so you can take out however much you need at a time. Or, you can freeze them in small sour cream containers for one cup portions. Then you can use it to make things! Yummy things. Things like Thai Coconut Curry Chicken Soup...mmmm...

mmm, tasty!

2012-01-19T17:36:00.002-06:00

Coconut Manna

+

honey

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wheat thins

=

Tasty!

Coconut Oil

2012-01-18T17:27:00.004-06:00

While I will never have the audacity to pretend that I worry too much about healthy when it comes to tasty food (pound cake anyone? : ), I have been thinking more about it in the recent months. Something about having a baby, and thinking about what I'm feeding her leads to thoughts about what we're eating ourselves. That, and the whole getting older, and losing that teenage edge where you can eat whatever you want without consequences...yeah. Anyway. I've been trying to work harder at making us healthier, balanced meals. Whole grain pastas, more whole wheat flour, more fruits, more fiber, more water, veggies at every meal...topped off with a Dr Pepper of course. I'm afraid that's one bad habit I don't even want to kick. ; )

I've been hearing a lot lately about the purported benefits of coconut oil. I can't personally vouch for any of these, but according to my research, here are a few of the benefits.

*It contains medium chain saturated fats, which are said to be necessary for a healthy body.
*Of those saturated fats, a large portion are lauric acid, which is supposed to help prevent high cholesterol and high blood pressure.
*It helps raise your metabolism, aiding in weight loss.
*Improves digestion.
*Strengthens immunity.
*Aids in healing and infections.
*Prevents liver, kidney, gall bladder disease.
*Aids in stress relief.
*Helps control blood sugar levels.
*Improves the body's ability to absorb calcium and magnesium.
*In addition to all these health benefits, it's good for your skin and hair (I actually started researching coconut oil as an option for diaper rash cream.)

Basically, even if all these things aren't true, I've been convinced that it's worth giving a shot! I have many friends who have vouched for it as well, which has been even more convincing.

I also bought a jar of "Coconut Manna" which is the whole coconut instead of just the oil, and can be used as a spread, or in baked goods, etc.

My plan is to use coconut oil, olive oil, and butter for most, hopefully all, of my cooking for awhile.
I figure using healthier oils is just one step closer to giving my daughter healthier meals.

Smokey Sweet Potato Soup

2012-01-09T14:12:00.003-06:00

I recently bought a bunch of sweet potatoes. My little one loves them (I mean LOVES them), so I bought them for her, and for us (because we are quite fond of them too), and for the fact that they are especially good for you. I roasted them all up in the oven. I have discovered that roasting is by far the most superior way to cook sweet potatoes. I used to boil them sometimes, but the slower process of roasting caramelizes all the natural sugars in the potato and makes for a richer, sweeter, creamier mash. I also used to buy canned sweet potatoes for sweet casseroles and things, but again- roasted fresh ones are SO MUCH BETTER.
Anyway. Suffice it to say, I found myself with quite the mess of sweet potatoes, and a need to be creative in my uses! There are only so many muffins and cookies we can eat in a week...
So, today, I decided to give a sweet potato soup a try. I wanted something savory, something smokey, with just a touch of sweet. In my humble opinion, the key to a smokey-sweet something is to make the heat level just enough to tickle the tongue, without even approaching a burn. And the sweet has to be just enough to balance the smokey heat, without being too candied. If that makes any sense. So, here's what I came up with! I used cream cheese and heavy cream to give it that silky smooth feel, potatoes and corn to give it texture, sausage for a savory, salty flavor, and a brown sugar spice mixture for the smokey sweetness. And it was yummy! I will most definitely be making this again.

Smokey Sweet Potato Soup

1 lb of sausage (I used Farmland's Pork and Bacon Sausage- it gave it a great bacony flavor)
6 roasted sweet potatoes
3 baked red potatoes
2 cups of frozen corn
4 cups of chicken broth
1 cup of heavy cream
8 oz cream cheese
1/8 cup brown sugar
olive oil
sea salt
Smokey chipotle spice blend- I used Penzey's Spices ' Arizona Dreaming. It's a blend of ancho chile, onion, garlic, paprika, lemon peel, chipotle pepper, red pepper, jalapeno, cocoa and smoke flavor, and other spices. You can order it from the website if there isn't a store near you...I would highly recommend it! It's quite tasty!

Brown the sausage in a large skillet until crispy. Remove the sausage and put aside, leaving the grease in the skillet. Chop the baked red potatoes and add to the skillet with the reserved sausage grease. Stir fry for a few minutes, until the potatoes start to brown, then add the corn. Sprinkle liberally with the smokey spice blend. Continue to stir fry until the potatoes have a touch of crisp to them. Next, chop the sweet potatoes into large chunks and arrange in a single layer in a baking pan. Drizzle lightly with olive oil, sprinkle with salt, brown sugar, and a heavy layer of smokey seasoning. Broil for about five minutes, until the potatoes start to caramelize. Put the sweet potatoes in the blender along with the chicken broth, heavy cream, and cream cheese. Blend until silky smooth. Put this mixture into a saucepan, then add sausage and potato/corn mixture. Add more salt to taste (I had to add a significant amount at this point, as mine was rather sweet. However, I cut back the amount of brown sugar for the recipe, so hopefully this will adjust it enough.) Add more spice seasoning as needed, and even a dash of garlic powder and cayenne pepper if desired.

cinna-biscuits

2011-12-14T00:42:00.003-06:00

Do you ever find yourself just realllly craving an ooey, gooey,warm, delicious cinnamon roll, but just don't want to go to all the trouble and waiting to get it? I have discovered the solution. I found this recipe for cinnamon biscuits on this fun blog, Two Peas and Their Pod. It's a perfect quick fix for a morning delicacy, or even a late night snack. The biscuits are made with heavy cream instead of butter, and the vanilla cream glaze is to die for.

I'm not an icing kind of person (too sweet usually) but this one balances the cream and the sweet perfectly. I even use this glaze now on my regular cinnamon rolls.

Speaking of cinnamon, I recently discovered a Penzey's Spices store in town. They have all sorts of tasty things, but their Penzey's Blend Cinnamon is soooo good. It actually makes the plain, run of the mill cinnamon taste like dust. I'm officially ruined. It just brings a whole new level of tasty to all your baked goods.
Anyway, I made a few changes to the original recipe, so here's my version. Make some, and have a cinnamonly delicious day!

Cinna-Biscuits

Biscuits:
2 cups all-purpose flour
2 tablespoons dark brown sugar
2 teaspoons baking powder
1 teaspoons cinnamon
1/2 teaspoon salt
1 1/2 cups heavy cream

Ooey, gooey filling:
1/2 cup butter
1 tsp cinnamon
1/2 cup brown sugar

Vanilla Cream Glaze:
1/2 cup of cream
3/4 cup confectioner's sugar
1 teaspoon vanilla extract

1. Heat the oven to 425°F. Lightly grease an 8 x 8-inch baking pan and set aside.

2. In a large bowl, whisk together the flour, 1 tablespoon brown sugar, baking powder, 1 teaspoon of cinnamon, and salt, breaking up any large clumps in the brown sugar. Pour in 1 1/2 cups of the cream and mix just until combined. Dump the dough onto a lightly floured surface and pat into a long, thick rectangle. The dough will be firm, yet wet and sticky. In another bowl, combine all the filling ingredients (1/2 cup of butter, 1/2 cup of brown sugar, 1 tsp of cinnamon) and mix with a pastry cutter, until they form a crumbly mixture.

3. Slice the rectangle into 8 equally-sized squares. Lay four of the squares in the prepared baking pan. Sprinkle the crumbly filling over each square, reserving a few tablespoons for the top of each of the biscuits. Place the remaining biscuit dough squares on top and lightly press the edges to seal. Top the biscuits with the remaining filling.

4. Bake for 14 to 16 minutes, or until the biscuits are slightly golden brown on the outside and just cooked through.

5. Whisk together the remaining 1/2 cup cream, confectioner's sugar, and vanilla extract. Lightly drizzle the biscuits with this glaze. Serve immediately.

Mmm, mmm, good

2011-12-10T15:55:00.003-06:00

Oh soup season. Here we are again. Cold, dreary nights. Snowy, windy days. Warm, hearty, tasty soups. It just goes so well together. A week or two ago, on such a snowy and stormy day, some friends came over and brought along a delicious soup. Oh, it was tasty. To say that my husband loved it would be a gross understatement. The man couldn't stop talking about it! So, I knew this was a soup I had to master. One of the unusual things about it was that it had breakfast sausage in it. We don't typically have a lot of sausage around here. I'm not sure why, it just doesn't usually make it into the daily rotation of meals. But Hubby...he loves sausage. So he really loved the soup. Anyway, today I gave it a shot. And it was a raging success. So, here's my take on Sausage and Corn Chowder. Do enjoy. :)

Sausage and Corn Chowder

1 Lb Sausage (I used Farmland's Pork and Bacon Sausage)
1 small onion, chopped
2-3 minced garlic cloves
3-4 potatoes, cubed
2 cans of whole kernel corn
2 cans of creamed corn
1 can of evaporated milk
Chicken Stock
1 cup and 1/2 cup of heavy cream
1/4 cup of flour
1 1/2 Tbs Basil
salt, and pepper to taste

Brown sausage in the bottom of a large saucepan. When the sausage is cooked, add the garlic and onions and saute until soft. Add potatoes and saute for a couple of minutes. Pour in the cans of corn (no need to drain) and the evaporated milk. Add enough chicken stock to make it as soupy as you would like. Add basil. Simmer, stirring occasionally, until the potatoes are tender. Once the potatoes are cooked, mix the 1/2 cup of cream with the 1/4 cup of flour to form a roux. Add to the soup and stir. Allow to simmer for another 5-10 minutes, then add the other 1 cup of cream. Add salt and pepper to taste.

Thing-a-ma-jigs

2011-12-04T17:09:00.003-06:00

Sorry it's taken me so long to reveal what those funny things in the last post are! My computer broke, so I've been unable to post for awhile. But, we're back now!
Ok, mysterious object number one...

Cannoli forms! I love cannoli. Such a tasty treat! In case you don't know what it is, it's an Italian dessert of a hard pastry shell filled with a ricotta cream. Mmmm. So, these forms are what you use to wrap the dough around, and then you fry them in oil to make the hard shell. Can't wait to try them!

Number two...

Basil seeds! I've been aching for an herb garden, and basil is my most favoritest herb. : )

And number three...

This funny little thing is actually a crepe spreading tool! You use it to spread the crepe batter thinly and evenly in the pan, to make perfectly round and delicious crepes. We're trying this one out tonight! Hope it works!

Birthday Fun

2011-11-12T20:21:00.005-06:00

These three funny looking thing-a-ma-jigs are what my honey got me for my birthday!

Any guesses on what they are? : )

Mini Cakes

2011-11-09T20:55:00.005-06:00

It was my birthday a couple weeks ago. Usually my sweetie makes me a cake, but my parents were here and things were crazy, and it slipped by without an actual cake getting made. So, a couple days after, when I was home and all my family was gone, I decided to brighten my own day by making myself a cake. Instead of baking and frosting one giant one that I knew we would never get through, I decided to make a couple individual size cakes.

I still made a large sheet cake, but cut out circles and made mini layer cakes. Fun! Plus, I ate the scraps of the cake much faster since all I had to do was grab a chunk and chow down, without all that extra frosting fluff to weigh things down. Hehheheh...

The result was perfectly tasty! It was lovely to have a bitty cake to share with my honey, with all the tasty toppings, but not have to worry about having tons left over. I made my favorite Deep Dark Chocolate Cake for the base. It's my aunt's recipe, and I've made it since I was a kid. I haven't found a richer, more moist cake yet! The only change I made to her original recipe was to use buttermilk instead of regular milk and coffee instead of water. The coffee intensifies the chocolate flavor. Lovely!

Then I made a vanilla-brown sugar mousse for the filling, and to finish it off a nice, shiny chocolate ganache. The mousse was perfectly creamy and dreamy, and the ganache provided the perfect dark chocolate finish. So much better than a typical buttercream!

Then I sprinkled a bit of cinnamon on the top. I love, love, love the pairing of chocolate and cinnamon!!! The cinnamon brings such a great warmth to the chocolate, and just complements it perfectly. Mmmm.

Deep, Dark Chocolate Cake

1-¾ cup Flour
2 cups Sugar
¾ cups Cocoa
1-½ teaspoon Baking Soda
½ teaspoons Baking Powder
1 teaspoon Salt
2 whole Eggs
1 cup buttermilk
½ cups Oil
2 teaspoons Vanilla
1 cup hot coffee

Combine dry ingredients. Add remaining ingredients except coffee; beat on medium speed for two minutes. Stir in coffee (batter will be thin). Pour into two greased and floured 9″ pans. Bake at 350F for 30-35 minutes.

Vanilla Brown Sugar Mousse

1 1/2 cups of cold whipping cream
1 small package of vanilla pudding
3 tbs brown sugar

Beat cream until stiff peaks form. Mix in pudding and brown sugar until smooth.

Dark Chocolate Ganache

1/2 cup of heavy cream
1 cup of chocolate chips

Warm chips and cream over a double boiler until melted. Add cream as needed to thin ganache to smooth, pourable consistency.

To assemble Mini-Cakes:

Use a round biscuit cutter to cut even layers for your cake. Place a cake layer on plate, spread with mousse, and repeat twice more. Frost the entire cake with mousse, including the top. Next, spread ganache over top and sides of cake. Sprinkle top liberally with cinnamon.
YUM!

Cheese, glorious cheese!

2011-11-07T19:58:00.010-06:00

Well, I've been busy. Busy eating lots and lots of cheese! Sadly, however, all my cheese is now almost gone. : ( So, I will have to occupy myself with blogging about it's tastiness. Until I can make it back to Denver...*plotting*
So! Here are the lovelies I picked out. It was so hard to choose! But, I finally narrowed it down to these five.

Fromage d’Affinois

Region: Castilla- Rhone-Alpes, France
Cheese type: Bloomy- buttery and rich
Milk type: Pasteurized cow
Age: 2 months
The official description:
"This French innovation may look like pudgy brie, but it's actually much creamier. The mild, buttery flavor has a sweetness that goes very well with champagne and fresh fruit. Fromage d'Affinois may remind you of a triple-creme, so loaded it is with silky fat. But that texture is achieved by "ultra filtration," which breaks down the fat molecules in the milk in order to further disperse them through the paste. The result is a thick, nearly whipped spread of tangy, milky goodness. It's one of Our Top 10 sellers, every year, without fail"

This is the one that I discovered awhile ago at Whole foods. I blogged about it here.
I loved it so much, that I decided to buy a nice large wedge of it again. Good decision! It was just as creamy and delicious as the first time around.

This little beauty is quickly making it's way into my favorite cheese list. I'd love to have it around all the time! It was also the cheese that got eaten the fastest!

Smoked Mozzarella

There isn't a listing on the website, so you'll just have to rely on me for this one!
When I picked this, I was expecting the soft, fresh mozzarella with a bit of smoke flavor. Smoked mozzarella is something I've been wanting to try for a long time, so I was excited to find it. However, it was less soft and fresh than I was expecting. It was kind of a blend of an older mozzarella and a fresh one. And, the smoke was a little overwhelming.

So, at first I was a bit disappointed. But, then I decided to try it in a quesodilla, with some Tomato Basil Soup. Ooooh buddy. It was a hit! The sweetness of the mozzarella really came out when it was dipped in the acidic tomato, and the smokiness was toned down to just the perfect hint. Mmmm.

Mimolette

Region: Castilla- Basse-Normandie, France
Cheese type: Hard, dry and caramelly
Milk type: Pasteurized cow
Age: 18-24 months
The official description:
" This hardy cheese from Normandy couldn't be more different from its neighbor Camembert. Looking like a cratered, dusty cannonball, Mimolette is infamously difficult to open for its super-hard, craggy countenance. Inspired by Dutch Edam, it has since gone in a unique direction; the appearance and floral aroma of the rind is the work of tiny mites, specially evolved to cheese. The French call them 'tiny affineurs' for their important role in the aging process. Its electric-orange paste has sweet, caramelized depth and smooth, fudgy finish."

This one I've been DYING to try since I first discovered Murray's! It just sounds soo tasty. I was expecting something more like the Five Year Gouda, with a bit more sweetness and crunch. But, I was surprised to find that it tasted almost more like a hard cheddar.

It also was a bit smoother, without the crunchy bits of a Gouda. It does have a hint of sweet, caramel notes, but really has the depth of a full bodied cheddar. Husband really loved this one. I enjoyed it as well, but still would go for an aged Gouda first. : )

Parmigiano-Reggiano

Region: Castilla- Emilia Romagna, Italy
Cheese type: Hard, dry and caramelly
Milk type: Raw cow
Age: 2 years
The official description:
"A distinctive buttery aroma hints at the barrage of nutty sweetness and spice followed by a salt-caramel finish. We're quite sure that the squat 80 pound kegs of cheese are made from raw, partially skimmed milk in Parma - thanks to strict D.O.P regulations. We choose 24 month wheels; any younger and we miss the intensity, any older and the salt and sandy texture overwhelms. Those white specks there are clusters of amino acids. They reflect proper aging and create a delightful crunchy texture. You can put parm on anything, but a traditional approach might involve ribbons of proscuitto and a swirl of Lambrusco."

This one I got for the pure classic value! I had just learned that this is actually the only authentic version of parmesan there is, so I thought I'd give it a whirl. Boy, is it tasty! It just has that extra depth of flavor and bite that just isn't quite there with the knock-off kinds. And it smells sooo good. Of course, it's a bit too expensive for every day use, so I will still use the generic stuff for normal cooking. But it's fun to pretend that we live in Italy every once in awhile. : )

Vignotte Triple Cream

This one is also not listed on the website, but here's the little description that was on the packaging.
"Vignotte has milky sweetness, that pleasant mushroomy aroma, fluffy spreading texture, plus it's socially sanctioned to smear on crackers and eat straight-up."
The texture of this little cheese was unbelievable! So silky. It literally just melted right into your tongue. Mm. The flavor was a tad bit strong, but mostly just tasted like a really strong Brie. We ate some of it, but also mixed some into mashed potatoes. Brie makes a great mashed potato, and it balances out the mushroomy flavor so nicely!

Obsession

2011-10-15T14:42:00.004-05:00

I have a confession to make. I think my hobby has turned into an obsession. Cheese...it's so addicting! It's even started to take over the hubby! : ) But it sure is a fun obsession!
This week was my husband's fall break, so we took the day on Thursday to head to Denver and have some fun. The day started off fulfilling a long time dream of mine. You all know how much I love Murray's Cheese, a gourmet cheese shop in New York City. I've blogged about it. I've dreamed of visiting it. I've drooled over their fabulous selection online. I've even ordered from them. Well, a few weeks ago I discovered that they have a small branch in two King Soopers in Denver! Oh boy! So we went. And I was like a kid in a candy store...or a junkie in a cheese shop. :) It was so. much. FUN! I was just beside myself. I absolutely can't wait to go back. I wanted to take my camera in and take pictures of all the cheese, and really document my experience. But someone thought that would be too embarrassing. So, I will have to paint you a picture with just my words.
It was just a modest sized cheese counter, tucked back behind the edge of the dairy department. There was a big orange Murray's banner, declaring the goodness beneath. I think there were something like 150 different varieties of cheese. I was in pure, cheesy bliss. There were enormous wheels of craggy Parmigiano-Reggigiano, little balls of fresh, white mozzerella, mounds of cellophane wrapped wedges of bloomy bries, stinky washed rinds, and pungent blues. Oh the options.
It was an awesome experience. I spent thirty minutes just browsing, reading the descriptions, smelling them, feeling them, soaking in each little version. It just fascinates me that so many incredible varieties and flavors can all come from the same simple thing- milk! It's just such an art. It was so fun to be able to have the sensory filled experience, to be able to take all the time to browse, and to be able to buy smaller amounts and more types for my money. We also went at the perfect time, as we were the only ones in that department. Perfect!
I finally picked out five little wedges to take home. Then the cheesemonger told me we could sample anything we wanted. Ooooh boy. I started asking him what his favorites were, and he took us on a tour of his personal favorites. He said his very favorite cheese is Gruyere. I tried Gruyere once. It tasted like dirty socks. And smelled even worse. But, this was before I'd tried many cheeses, and it was most likely an inferior quality, as it was just something we'd picked up at the grocery store. And it seems like every cheese connoisseur I've ever heard of loves the stuff. But still, I haven't quite had the guts to try it again. Maybe next time. :)
Finally, he gave us a little bowl of five cheeses that he recommended and we requested. What a treat! We paid for our other five choices, then finally left. With one very happy cheese lover!
So, in this post I will share the samples we tried in the store, then I will post later about all the ones we brought home.
The first cheese we actually tried was Butter KÄSE. It's a German semi-soft cheese that was similar to a provolone or muenster. It literally means "buttery cheese" and that is the perfect description. It was very mild and buttery with a slight swiss cheese flavor to it. Mmm, tasty!
Here is what was on our tasting tray, starting with the largest one on the bottom right, and moving clockwise:

Cabot Clothbound Cheddar
Manchego
Rosemary and Olive Oil Asiago
? He threw this one in for us, and I can't remember what it was called...oops.
Five Year Aged Gouda

Cabot Clothbound Cheddar
Region: Vermont, USA
Cheese type: Firm, supple and grassy
Milk type: Pasteurized cow
Age: 10-14 months
The official description:
"a delicate balance of sharpness, slight nuttiness, and a caramelized, nearly candied sweetness. We like a firm, slightly crunchy paste that’s never waxy, and unfolds with layers of toasted nut and cooked fruits. Produced from the pasteurized milk from a single herd of Holstein cows, our wheels hover in the 12-14 month range. Here, we’ve found complex flavors that balance the crisp crunch of fall apples and the nuttiness of big Brown Ales."

This one was phenomenal! Probably the best cheese we tried. We ended up wishing we'd bought a big chunk of that to bring home, but we didn't try it until we'd left, so we didn't have the option. Next time!
It was a very unique cheddar- slightly fruity, salty, yet with a sweet, caramelly crunch. We both thought it was amazing, and could snack on that cheese alone for days and not get tired of it.

Manchego
Region: Castilla-La Mancha, Spain
Cheese type: Firm, supple and grassy
Milk type: Pasteurized sheep
Age: 3-6 months
The official description:
"Perhaps the most famous Spanish cheese, Manchego is a D.O. (Denominacion de Origen) protected cheese, meaning that only 100% Manchega sheep’s milk is used in a traditional recipe.
Young and spry, a Manchego better for melting at three months than its aged counterpart, and more fun at parties."

This one was much more mild. After the Cabot, it was almost bland. It had a nice, simple flavor that was slightly salty. Very tender.

Rosemary and Olive Oil Asiago
Region: Veneto, Italy
Cheese type: Hard, dry and caramelly
Milk type: Pasteurized cow
Age: 3-5 weeks
The official description:
"Asiago is a D.O.P (protected designation of origin) cheese produced from the pastureland in the Po River Valley to the Alpine meadows on the Asiago plateau and in the province of Trent in northeastern Italy, area covered within the regions of Veneto and Trentino Alto Adige. Asiago D.O.P. is produced in two distinct ways that correspond to aging time, offering two unique cheeses. Aged Asiago ("vecchio") is reminiscent of the fragrance of yeast and dried fruit. To the touch, it is fairly solid; slightly elastic if relatively young, and Harder when fully matured. The darker shades of straw yellow typical of this variety can sometimes reach the intensity of amber. The sweet taste can acquire a somewhat more savoury flavour and ranges to slightly piquant. Made of raw cows’ milk. "

This particular asiago had olive oil and rosemary added to it. It was a wonderful pairing! It was nice and smooth, with a beautiful balance of rosemary and olive oil. Not too overpowering. Hubby even mentioned that he typically doesn't like rosemary, as he thinks it's too strong, but he loved this cheese. It makes a great snacking cheese.

The Question Mark
Well, this one I can only give you our impressions. It was tasty, had a bit of a salty bite, with a relatively strong aftertaste. It was tangy, but smooth. And that's all I've got on that one. It was an enjoyable taste, but not one I would buy probably, so I'm ok not knowing what it is. : )

Five Year Aged Gouda - the closest description I could find on this on the website was the 1-2 year aged gouda. The five year was significantly stronger and crunchier than the two year, but here is a description to give you a base of reference.
Region: Holland
Cheese type: Hard, dry and caramelly
Milk type: Pasteurized goat
Age: 1-2 years (obviously, the five year was aged five years... :)
The official description:
"In Holland, a country inundated with gouda, this is probably the most unusual export. Younger pasteurized goat gouda, only aged for several months, has a supple snow-white paste thatâ€™s mild and vaguely sweet with no typical goat-y flavors. This aged version is held for at least one year before release, resulting in a rough and stony wheel with a deep toffee-colored interior smattered with white patches of crystalline minerals. The milky sweetness of the younger version intensifies into a caramelized, burnt sugary treasure with a similar crunchy texture to boot. "

This one was a huge hit with me, although Hubby wasn't so crazy about it. I'm discovering thought that I love crunchy, caramelly, sweet-salty cheeses. This one was actually quite strong, but it had a lovely crunchy bite to it. It was sweet and salty, very caramelly, and crumbly-crunchy while still somehow creamy. Oh, it was good. Another one I wish I had bought!

So sorry I don't have more photos...I tried to get pictures of each one as we tried it, but gave up after the first try when the moving car and bumpy road made it next to impossible. I'll make up for it in the next post, with an overload of cheese-y snapshots!
Next time...

Confessions of a Cheese-aholic, Part Three

2011-10-06T17:02:00.003-05:00

I do believe I promised a review of my Triple Cream St. Andre cheese experience. Oops. : ) Well, it's here now. Let's review the description of St. Andre.
"one of the most luscious cheeses in the world."
"with a reputation as a blend of the perfect brie mixed with equal parts of thick, sour cream and whipped sweet cream. St. André is made from cow's milk and enriched with pure cream. St. André is also fairly rare. Containing no less than 75% butterfat for every 100 grams of cheese, St. André is commonly agreed to be 50% richer than the average Camembert. This cheese is a favorite for cheese boards!"
Oh, they know how to get my attention! I'm just a sucker for cream.

So! The verdict. It was tasty! Rather like a brie, but with a firmer texture. It tasted brie-like as well, but with a stronger flavor. The rind was stronger too. To be perfectly honest, it wasn't as fabulous as I expected. The stronger flavor just wasn't what I expected. But, I did have a brilliant idea. I had heard of honey on cheese, so I drizzled some on a bite and had an instant transformation. It paired quite well with the sharper flavor, and sweetened it up enough to make it quite tasty! Over all, I definitely liked the Fromager D'Affinois better. I've been making plans to go back and buy more of that! But the St. Andre was a fun cheese to try, and I certainly wouldn't turn it down if I run across it again!
I'm hoping to get a chance to pick up some new cheese sometime in the next couple weeks. The thirst for fantastic dairy treats is back. :)

Eat your vegetables!

2011-10-04T13:42:00.004-05:00

Well, if this won't convince you to eat your good old, healthy veggies, I don't know what will! I stumbled across a Vietnamese recipe for Sweet Avocado Smoothies the other day, and was instantly intrigued. Sweet avocados? Apparently, in places like Vietnam, Indonesia, the Philippines, and Brazil avocados are eaten as a sweet dish, instead of a savory one. As I said, intriguing. So, we gave it a whirl, and guess what? Loved it! My husband was especially fond of it, which quite surprised me. Anyway, I think this will become a fun treat in our house!
The flavor is mild and buttery, and bursting with avocado-ness. The texture was my favorite part. The buttery avocado transformed into a perfectly smooth, silky concoction, and it was just like a milkshake.

If I didn't know better, I would have thought it had ice cream in it! The sweetened condensed milk gives it just the right amount of sweetness, without overwhelming the flavor it making it too sugary. How lovely! Give it a try, and shake things up a bit!

Sweet Avocado Smoothie

Makes about about 2 1/4 cups, enough to serve 2 or 3

1 ripe medium avocado (6–8 ounces)

1 cup ice (8 ice cubes)

1/3 cup sweetened condensed milk

1/4 to 1/2 cup milk

Scoop the avocado flesh into a blender. Add the remaining ingredients, starting out with the least amount of milk and puree until completely smooth. Taste and add additional milk, depending on the avocado type and if a thinner consistency is desired.

So Cherry, Cherry Tasty

2011-10-01T17:03:00.003-05:00

The moment I saw this recipe, I knew I HAD to try it. I didn't even have a moment of hesitation. It was meant to be. You see, I love cherries and cream. I like to buy frozen cherries, sprinkle them with a bit of sugar, and then drizzle (ok, pour) cream over them. Mmm. And that's basically what this recipe is! Cherries, sugar, and cream! Tasty, frozen perfection. This is so going to be a regular in my ice cream arsenal. To mix it up a little, we tried pouring lemon lime pop over a bowl. It adds a little zip and fizz, for a bit of a different flavor. Fun!

Ingredients

3 cups Fresh Or Frozen Cherries, Pitted.
1 cup Sugar
1-1/2 cup Whole Milk
1 Tablespoon Heavy Cream
Juice Of 1 Lemon

Preparation Instructions

Add cherries to a saucepan with sugar. Bring to a slow boil and cook until cherries are soft and liquid is syrupy. Cool to room temperature.

Add cherries and juice to a blender or food processor. Blend until smoooth, stopping short of totally liquefying it if you'd like a little pulp. Add milk, cream, and lemon juice and blend briefly.

Freeze according to your ice cream maker's instructions, then transfer to an airtight freezer container and freeze for at least 24 hours before serving.

Simply Decadent

2011-09-16T15:29:00.002-05:00

I went to a wedding this summer, and for the reception they had cupcakes and these cute little white chocolate dipped cake ball things. I wasn't sure what exactly they were, so of course, I had to keep trying them to try to decipher what was in them. Finally it dawned on me…it was OREOS! No wonder they were so good. But I figured there must be something really special about them, because they were that good. So after the wedding I hunted down the mother of the bride and beat the secret recipe out of her. Lucky for me, I've been best friends with her daughter since the time I was one, so I didn't have to beat too hard. : ) Perks, I tell you. Seriously, though. These are SO. GOOD. Perfectly decadent for something as classy as a wedding, and simple enough for your every day party. Or just your every day Tuesday. Whatever. The size is perfect too, just a couple bites in each. I decided to dip them in dark chocolate instead of white, and loved it. But you could use any type of chocolate. Pretty much, either way, it will be fabulous. I promise. Now, are you ready for the complexity of this secret recipe? Here we go…

Crush a bag of Oreos.

Mix in a softened block (8oz.) of creamed cheese.

Roll into balls and coat with melted white, milk, or even dark chocolate.

Eat about ten too many, and don't even regret it.

Pretty amazing, huh? Go forth and make deliciousness!

Kickin' Cabbage Wraps

2011-09-07T18:00:00.005-05:00

What's this? A post?? Can it be true? I'm discovering that blog posting is only about fifty times more difficult with a feisty little five month old around. :) Today, I would like to introduce you to some of the tastiest, most scrumptious, addictive little gems. Cabbage wraps. They were inspired by the PF Chang's version. I humbly suggest that these are indeed better. But that's just me. We've been having these at least ever other week since we discovered them. Perfect for when you're craving some chinese take out! The beef and rice give it a nice hearty feel, the onions and garlic give some savory kick, and the carrots lend a nice sweetness. The cabbage has this wonderful crunchy bite, and sauce just takes it all over the top. Yum yum!

Cabbage Wraps

Cabbage Cups:
1 cabbage
Create cabbage cups by peeling the leaves off a cabbage, keeping them intact. Rinse each leaf and pat dry.

Filling:

1 lb. lean ground beef
1 onion, chopped
2 cloves garlic, chopped and crushed
1 lb. carrots, peeled and sliced
1 1/2 C water
1/2 C soy sauce
1/4 C sugar
pinch of black pepper

2 cups of cooked sticky rice

In a heavy saucepan, brown the meat and pour off grease. Add onions and garlic, and saute until tender. Add all the other ingredients and bring to a boil. Reduce heat and cook, covered, until carrots are tender, about 20 min. Mix with the cooked rice.

Sauce:

*disclaimer- I must admit, when I make this I just mix and taste until I like the result. I need to pin down a more exact recipe, but haven't quite yet. So, feel free to adjust, and taste taste taste!

1/2 cup of vegetable oil
1/8-1/4 cup of soy sauce
2-3 Tbs sugar
2-3 cloves minced garlic
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1 Tbs sesame oil

To assemble:

Scoop desired amount of filling into cup, drizzle with sauce, roll up and devour! Repeat as needed.

Frappuccinos!

2011-07-07T18:26:00.006-05:00

I have finally discovered the perfect Frappuccino wanna-be! I've tried many things, but this is the only one that's come close. I started with PW's Iced Coffee recipe, and just tweaked a few things. The secret to this wonderful concoction? Sweetened Condensed Milk. Aah. Of course. It was so obvious once I heard that...sweetened condensed milk! So simple, and so obvious. I worked it out, and each one of these costs about 50 cents each! That's way better than $4.50. That works for me!

Mason Jar Fraps

Cold Brewed Coffee
Sweetened Condensed Milk
Whole Milk (or whatever type you like...even half and half)
Ice Cubes
Flavorings of choice

First, cold brew your coffee. This makes it a little smoother, a little less bitter. And it makes for a creamy, delicious drink. I make mine really strong, and then only use about 1/4 cup, so it's kind of like a shot of espresso. You could make this to be whatever strength you want.

Mix two cups of your favorite ground coffee with 8 cups of cold water. Let sit at room temp for 8 hours. Strain with a coffee filter in a mesh strainer, then store in large, sealed container in the fridge (I use a couple large mason jars.)

For the fraps:
Take a small mason jar, and put four or five ice cubes in it. This not only makes it nice and icey cold, but also helps mix everything up, and makes it slightly frothy. Next add about 1/4 cup of cold coffee concentrate. Now add the magic...two large spoonfulls of sweetened condensed milk (more or less depending on your sweet tooth, but I think two makes it taste just like the bottled frappuccinos.) Next, add any flavoring. I've done chocolate syrup, caramel ice cream topping, and vanilla syrup. You could try chocolate milk powder, other flavored syrups, and pretty much anything else you could think of! If you're using lots, you may want to cut back on the condensed milk. Now fill the rest of the jar with milk. Screw the lid on the jar, and shake, shake, shake until you don't see any more yummy on the bottom of the jar. Unscrew the lid and add some whipped cream and chocolate syrup drizzle on top. Stick in a straw, sit back, sip and just relax. Aaaaah.

“Miracle Max, Iced Tea, and a Dad-Shaped Velociraptor: How Movies Made my Life”“Miracle Max, Iced Tea, and a Dad-Shaped Velociraptor: How Movies Made

2011-06-29T16:57:00.005-05:00

*I thought I might mix things up on here with an essay now and again. This is an old one from one of my college classes, tweaked a little bit, but I might throw some new ones in too!

“Miracle Max, Iced Tea, and a Dad-Shaped Velociraptor: How Movies Made my Life”

The story always gets told. My mom starts it with a reference to iced tea. Or, my dad begins the familiar tale when someone mentions Harrison Ford. Either way, we are all annoyingly familiar with how Dad scared Mom one night when we were watching Indiana Jones, and she threw iced tea all over him. By now we can practically feel the anticipation as he waits at the top of the stairs, tensing with each creak of the steps; we can hear her shout of surprise and feel the swift retribution of the icy tea pouring down his back.
Or, there’s the tale of when I was little and I used to watch Peter Pan. I would never go down into the dark, spidery basement by myself unless I was watching Peter Pan. I would sit there, all alone on our dusty and faded tan couch and forget about spiders while I watched John, Michael, and Wendy discover Never, Never Land. I’m told I could be heard all the way from the basement, through the kitchen floor, crowing along with Peter. That one’s a favorite for “tell tales on Emily and try our best to embarrass her in front of her friends” night.
If there’s nothing else to talk about, there’s always the story of how when we were kids we were watching JurassicPark III and at the end Dad scared us out of our wits by launching through the door with a thunderous crash and landing on the couch, screeching like a velociraptor, his brown eyes momentarily wild and red. That’s always a good one, although my respectable father is possibly less fond of that than others. It seems that every time I turn around a story being told revolves around family movie nights.
My family has always had a deep bond. We went camping together every summer, nearly tearing each other apart by the end of the week; my dad read to each and every one of us when we were little; we frequently went on picnics, roller skating, and countless other family activities. But, our favorite by far has always been when we would get our bowls of chunky salsa and bags of chips, grab a cold Dr Pepper, crowd onto the couch, and watch a classic movie together. That taste of fresh, spicy tomato salsa, the satisfying, salty crunch of tortilla chips, and the beautiful sound and scent of a fizzing Dr Pepper being poured over clinking ice always makes me smile.
Some would say that watching a movie together isn’t real “family time.” After all, you’re just sitting in the same room, staring with dazed expressions at the same flashing screen. But I have found that those movie nights weren’t just a group of people sharing the same air, but instead that through those shared experiences we were deepening our familial relationships. I suppose it all started because my parents enjoyed media themselves. We were just gradually each inducted into the tradition as we arrived.
One of the ways we did this was simply through inside jokes and family stories. The number of laughs we’ve shared over spilled iced tea and dad-shaped velociraptors is a priceless gift. It also makes watching those movies again all the more meaningful. Even if it is a ridiculously cheesy and categorically impossible plotline (i.e. Jurassic Park III), it gains an intrinsic value that makes it more treasured than the newest thriller.
Another way these special movies deepen the family bond is through a shared taste in entertainment. My parents picked the movies we watched when I was young, so those movies shaped my own tastes. The Princess Bride contributed to the fairy-tale, fantasy inclination. The dashing and daring Westly, with his curly blond tresses and eyes “like the sea after a storm”, beautiful and devoted Princess Buttercup, and comically quirky Miracle Max all made “w-ove, twue w-ove” seem good and perfect. Adventurous Indiana Jones formed the fascination with action and an imperfect but prevailing hero. And we mustn’t forget Mission Impossible and Sneakers, which I blame for my present obsession with modern shows glorifying espionage and clever gadgets.
Those were all of my mother’s favorite movies. My father is responsible for the Star Wars aspect of my movie experience. Although, he always seemed more interested in the documentaries on the boxed set of the trilogy than the actual movies. Oh the agony, listening to George Lucas dryly explain how they made the starship models seem life size, or how they shot this or that scene, or how he wrote the stories in the first place. After that, anything seemed like Oscar material. No wonder we always enjoyed them.
As I grew older, started spending more time away from home, and eventually moved away, I took these memories with me and incorporated them into my own life. My friends and I always watched movies when we got together. Of course, they had a little bit of different taste than my parents, so I got introduced to more movies and genres. My roommate and I developed a fondness for romantic musicals and plays, Seven Brides for Seven Brothers and Much Ado about Nothing being prime examples. Something about strapping, red-headed farm boys bursting into song and dance, and star-struck lovers spontaneously declaring their undying affection with flowery, poetic speeches tickled our fancy.
Of course, when the boys were around we had to watch much more manly things. Popular flicks, such as Pirates of the Caribbean, Transformers, and The Lord of the Rings are usually the films of choice. Or, if in a more comedic mood, dumb-humor movies such as Napoleon Dynamite and Loaded Weapon kept us all rolling and quoting lines long afterward. It’s fairly safe to say, even, that most of our conversations revolved around randomly inserted movie quotes, each conversation becoming almost a contest to see who can have the most appropriately quoted line.
Now, my husband and I treasure movie nights. A few moments at the end of a busy week to just relax and enjoy being with each other. We have our favorites too: Harry Potter, and Iron Man, and The Count of Monte Cristo.
Ultimately, simply just sharing memories with people deepens relationships. One of the most awkward and uncomfortable things is not having any sort of common background and experiences. Having those evenings of laughter gives you something to talk about the next time you’re together. After all, how can you have a deep and meaningful friendship without memories?
Now that I have a daughter, these values are ones that I hope to pass on to her someday. I look forward to movie nights, introducing her to Westly and Buttercup, Indy and the world of adventurous archaeology, Ethan Hunt and his impossible mission, and perhaps even a George Lucas documentary or two (if Grandpa has any say in the matter.) I’m sure we’ll even develop our own family favorites along the way. I just hope that they will learn to laugh at inside jokes, to link the smell of fresh chips and salsa and the fizz of a just-opened pop with family, and to treasure each moment we spend together making memories.

Confessions of a Cheese-aholic, Part Two

2011-06-28T16:28:00.005-05:00

Perhaps you recall my previous forays into the realm of exotic cheeses. You can check those posts out Here, Here and Here. It's been quite awhile since then, but my penchant for fantastic cheese has not waned in the least. If anything, it's gotten much more powerful. I can't walk into a grocery store without checking out their cheese section. And if there's nothing to stop me, I'll spend ages there.
I'll be honest...I really don't know anything about cheese. So while I may pretend to be some posh, snooty cheese connoisseur, all I really know is what I've tried and what I like (or don't like!)
I know I love Chevre goat cheese, Brie, aged Gouda, fresh mozzarella, and Tillamook cheese curds. I know I don't like Gruyere or Tilsiter. I know I'm dying to try Mimolette, smoked mozzarella, Humbolt Fog Blue, and a million other cheeses. And that's about as extensive as my knowledge is. But that's why it's so fun! Every time I try a new cheese, I learn something new! : )
I discovered Whole Foods a few months ago, but hadn't had the chance to go visit yet. But, I had visited their website, and their cheese section (of course) enthralled me. I finally got the chance the other day! I spent forever just browsing the section, eyeing the massive wheels of parmigiana-reggiano, fingering the little wedges of Mimolette, and salivating over the rounds of five different blues. Aaah.
The best part of bigger cheese sections, I've found, is that they often have a little basket or two of smaller wedges of cheese. I imagine these are the leftover bits from cutting the cheese. The wonderful thing is, they're usually only a dollar or two! This means I can try all sorts of fun cheese, without spending hardly anything at all! And, if I don't like it, no worries. Happiness!
So, after much deliberation, I chose two of the little beauties. I was particularly drawn to the Bries and such. I haven't had a brie in so long! Preggo= no soft cheese, due to the possibility of bacteria. So, I ended up choosing two soft, "Bloomy" cheeses. Bloomy refers to the soft, white rind found on most creamy Brie type cheeses. See, I did learn something!

The first one I snatched up was a Triple Cream St. Andre. I've had my eye on this one for a very long time. Triple Cream just sounds so decadent and rich. Mmm. The sign called it "one of the most luscious cheeses in the world." Yum. Here is a description of it that I found online:

"with a reputation as a blend of the perfect brie mixed with equal parts of thick, sour cream and whipped sweet cream. St. André is made from cow's milk and enriched with pure cream. St. André is also fairly rare. Containing no less than 75% butterfat for every 100 grams of cheese, St. André is commonly agreed to be 50% richer than the average Camembert. This cheese is a favorite for cheese boards!"

Sold! I haven't tried it yet...I'm saving the best for last!

The other little sample I picked was a double cream Brie, Fromager D'Affinois. It looked so soft and smooth and buttery. It was practically oozing in it's packaging.

" Fromage d’Affinois may remind you of a triple-creme, so loaded it is with silky fat. But that texture is achieved by "ultra filtration," which breaks down the fat molecules in the milk in order to further disperse them through the paste. The result is a thick, nearly whipped spread of tangy, milky goodness."

This one I have tried! And- it. is. so. good. It's very rich and creamy, and very gooey! I think that a gooey cheese is just so much fun...so different! It just wraps itself right around your tongue, then slowly melts away. I immediately thought of sour cream as soon as I tasted it. It's sweeter than traditional Brie, and I actually found the mild rind quite enjoyable, while with a regular Brie I tend to cut it off after a bite or two. I could eat a lot of this cheese. Sweet and buttery, with a bit of tang. Fabulous.

Sigh. I do love cheese. I think that someone should start a grilled cheese only restaurant...it could be called something "cheesey" ;) like "The Big Cheese" or "Say Cheese!"
All the sandwiches could have really kitschy names for the sandwiches like
"The All American"-traditional, american grilled cheese on white toast
"The Billy Goat Gruff"- Chevre goat cheese, basil pesto, and sundried tomatoes on pita
"The Easy Briesy"-Brie and apples on wheat berry bread
"It's So Gouda!"-Gouda and bacon on sundried tomato bread
"The Babe"- Blue cheese and steak on a hoagie (get it? Babe the Big Blue Cow?)

Clearly I've spent way too much time thinking about this. : )
But I would eat there all the time!!

Top Ten

2011-06-21T15:25:00.004-05:00

Please read this with humor, as it was written. : ) God is good, and we have not truly wanted for anything, and have really enjoyed writing this little joke! I’m sure many of you have gone through exactly the same things.

Ten Sure Signs that You Are *Definitely* Poor

10. You use coupons, not to save money, but to eat.

9. You eat tuna for supper four days out of seven.

8. You eat pancakes for another two.

7. You get invited to someone’s house for dinner and have to weigh the cost of a meal against the cost of gas.

6. You rip your wet ones into thirds and only use one third for wet diapers.

5. You wear your jeans until the holes become inappropriate, and then you wear longer shirts.

4. Your “Things To Buy When We Have Money Again” list includes things like paper towels and meat.

3. Your idea of splurging is 99 cent night at Popeyes.

2. You think of somewhere fun to go, but can’t either because “We don’t have any money.” or “I’m afraid our car won’t make it.”

1. You stop buying paper napkins and use hand towels instead, and claim you are “going green.”

Creme Brulee French Toast and Some Kickin' Hashbrowns

2011-06-20T23:52:00.001-05:00

Creme Brulee French Toast. Homemade Hashbrowns. Maple Bacon. Doesn't that just sound like the perfect breakfast-for-dinner? Yea, I thought so. A friend shared the recipe for Creme Brulee French Toast awhile back, and I knew right away that I had to try it. You see, my husband and I are kind of Creme Brulee addicts. We are actually planning a creme brulee party with some friends in the next couple of weeks...won't that be fun! Anyway, I really wanted to try this toast, and I had some King Hawaiian Sweet Bread on hand (it was the first time we had tried it...really tasty!) so I figured that would be a great bread for this recipe. The basic concept behind the toast, is that it's more of a bread pudding/custard like texture (the Creme) baked in the oven, with a caramelized sugar topping (the Brulee.) Mmm.

It turned out pretty good, but not quite as perfect as I was expecting. It ended up being a little soggy (my fault I'm sure...I halved the recipe and probably ended up with too much custard for the bread I had.) My husband said that the sogginess wasn't too bad, but that it lacked flavor. I thought the flavor was pretty good, but I don't like traditional french toast too much, and I don't care for maple syrup really at all, which is probably where french toast gets most of it's flavor. We both agreed that we loved the caramelized sugar top though! Nice crunch, good flavor, and just different. Over all, I think I would prefer it over original french toast (especially if I can figure out the sogginess issue), and I think my hubby would say he would like it if I can figure out a way to infuse some more flavor. Some ideas coming to mind...brown sugar instead of white, extra vanilla, maybe a touch of cinnamon or nutmeg...or even some maple flavoring. I also left the orange liqueur out of mine, so maybe that makes a difference. So, room to experiment! : )

We had Maple Bacon on the side. I have discovered Hormel Black Label Maple Bacon and I loooove it. My very favorite bacon ever. I like to bake mine in the oven for about 20 minutes at 420, flipping halfway through. It cooks it evenly and makes it easier to avoid burning it. Just watch it closely after about 15 minutes! I've burned it in less than five minutes before. But tonight's was perfect. I love perfect bacon.

I discovered a few weeks ago how very easy it is to make your own hashbrowns. Just shred a peeled potato, slap a handful into a skillet with your leftover bacon grease (oh yea, I just went there. It adds soo much more flavor!!), flatten with a spatula, sprinkle salt on top, wait until the underside is nice and brown, then flip it over and salt again. Perfect! I believe "restaurant quality" is the phrase my husband used. : )

Overall, I think it made a great meal. I like having two savory items paired with one sweet one. It helps balance out the sweetness. Let me know if you try the toast, and how it works out for you! It's definitely something I'd like to try and perfect.

*excuse the poor pictures...I was snapping them quickly (in bad light) with a baby in my arms... :)

Crème Brûlée French Toasts (from Smitten Kitchen)

Makes 6 servings

Toasts
1 loaf unsliced white bread, brioche or rich bread of your choice
1 1/3 cups whole milk
2/3 cup heavy cream
4 large eggs
1/3 cup granulated sugar
1/4 teaspoon fine sea salt or table salt
1 teaspoon Grand Marnier or another orange liqueur or 1/4 teaspoon orange zest
1 vanilla bean or 2 teaspoons vanilla extract

Topping
2/3 cup granulated sugar

Cut bread into 1 1/2-inch thick, generous slices; a 9-inch loaf should yield 6 slices. Whisk together milk, cream, eggs, sugar, salt, liqueur, and vanilla extract, if using. If using a vanilla bean, halve it lengthwise and scrape the pulp into a small dish. Whisk vanilla bean with one tablespoon of custard, then whisk in another and a third tablespoon, then pour the vanilla bean-custard mixture back into the main batter. This avoids having vanilla bean clumps that don’t disperse in your batter. Don’t you hate that?

Preheat oven to 325. Arrange bread slices on the smallest rimmed tray that will fit them in one layer (encourages maximum absorption) pour custard over slices. Allow them to absorb the custard for 30 minutes, turning the slices over at one point to ensure they’re soaking it up evenly. [Do ahead: You can also soak them overnight in the fridge. No need to flip them if so.]

Line a baking sheet with parchment paper. Transfer custard-soaked slices to prepared sheet, arranging them with a smidge of space between each to avoid making one French mega-toast. Flipping them halfway through if you wish, bake French toast slices for 30 to 35 minutes, until a slim knife inserted into the center of a slice and twisted ever-so-slightly does not release any wet custard. Keep warm until ready to serve.

To caramelize the tops: Either leave toasts on their baking sheet, or transfer to a serving platter. Have ready a small offset spatula and a potholder or trivet to rest your caramel pot on.

Melt remaining 2/3 cup sugar in a small, heavy, completely dry saucepan over moderate heat, stirring with a small spoon or fork until fully melted and the color of honey. Move it over to the potholder or trivet you’d set up and working quickly, spoon one generous tablespoon caramel over your first slice of toast, spread it thinly and evenly with your offset spatula and repeat with the remaining toasts. Because your caramel will continue to deepen slightly in color (veering towards almost-too-toasty) as you work, it’s best to work quickly but carefully. Let no fingers or forearms be harmed in the melted sugar’s path and should a single drop land on the counter or on your towel or on the rim of the plate, do not swipe it. Just leave it until it cools.

[Hot water will melt all hardened caramel and make your clean up job easy. Simply soak your pot/spoon/spatula and all will melt off.]

Serve with fresh berries and if you’re feeling extra fancy, loosely whipped cream. We don’t find that it needs any maple syrup.

Alternative top-caramelizing method: A really obvious question here would be “But would the broiler work?” The method would be to sprinkle each toast with 1 tablespoon of granulated sugar and let the broiler do the torching for you. However, my broiler doesn’t work. Never has, so I cannot test this. But, if it’s anything like my attempt (explained in the post) to use a blowtorch, I’m not feeling overly confident about it because the unevenness of the toasts leads to edges singeing before the sugar fully melts. But if you try this method, please report back in the comments as to how it went. I’m sure plenty of folks would prefer to avoid melting sugar.

Using-What-I-Have-In-My-Fridge/Pantry ...er... Applesauce Bran Muffins

2011-06-16T17:59:00.008-05:00

I remember my mom making these muffins when I was a kid. I also distinctly remember not liking them. Pretty much at all. Hm. But, I had some raisin bran in the cupboard, and that's what came to mind. The reason it came to mind, was that this particular brand of raisin bran has a tendency to settle. So, when you're pouring out your morning (or midnight, as often is the case around here) bowl, all you get is flakes. Eh, not a fan. And the funny thing is, I don't even like raisins. Unless it's in raisin bran. I think it's the healthy crust of sugar they dose them with. Yea, probably that's it. Anyway, to fix this, I scoop out the first five or six cups of just bran cereal. Then we're left with raisin rich cereal. Aah. But, the dilemma becomes, what to do with the extra bran?
And here we are. I thought that maybe since I've grown up, and my palate has refined somewhat, I would actually like them. And, I'm pretty sure my mom made the with the raisins still in the cereal, and I really. don't like cooked raisins. They get all swollen and mushy...yech. So, I tried it! And guess what? They were sooo good! They were sweet, tender, with a nice crispy top and a good hearty feel to them. With all that bran, they have to be healthy, right? And simple! No crazy swollen raisins or other things to complicate them. I have a sneaking suspicion that the raisins were the only problem the whole time.
These would make a great breakfast, snack, or side for any meal.
You could make them with the raisins (if you're that kind of a person...) or some other dried fruit if you so desire. This batter keeps in the fridge for two weeks. I made a dozen right away, and probably have enough left for two or three more dozen. I ate mine with a generous pat of butter and a cold glass of milk. Yum. Score one for Mom!

Applesauce Bran Muffins
(adapted from this recipe)

1 cup Boiling Water
5 1/4 Cups Bran Flakes, Divided
2-½ cups White Whole Wheat Flour
2-½ teaspoons Baking Soda
1 teaspoon Salt
¼ cups Vegetable Oil
1/2 cups Applesauce
2 whole Large Eggs
2 cups Buttermilk
3/4 cups Brown Sugar
3/4 cups White Sugar

In heatproof bowl, pour boiling water over 1 3/4 cups bran flakes. Set aside until cool (roughly 30-45 minutes).

While cereal mixture cools, combine flour, baking soda and salt into a large mixing bowl.

Add vegetable oil and applesauce to the cooled cereal mixture. In another bowl, whisk together eggs, buttermilk and sugars. Add this to the flour mixture and combine. Stir in the remaining dried cereal and, finally, add the water/bran/oil mixture to everything and combine well.

Place batter in large plastic container, cover, and let sit overnight in the refrigerator.

Preheat oven to 375ºF. Lightly spray or grease muffin cups and fill in as many cups as desired. Batter can sit in the fridge for up to two weeks. Fill cups with approximately 1/4 cup batter and bake for 20-25 minutes, or until an inserted toothpick comes out clean.

Cheating...

2011-06-14T23:49:00.002-05:00

Hm. This may be kind of cheating...but what is the point of a blog if you can't post whatever you want, right? Right. Anywho...we have discovered a fabulous deal at Popeye's Chicken and Biscuits (which we looooove!)
We first fell in love with Popeye's several years ago, when we were visiting Pittsburgh, PA and needed a quick, cheap place to eat. We've been hooked ever since! They have fabulous, affordable fried chicken and TO-DIE-FOR biscuits. I could buy a dozen of their biscuits and eat them for a meal of their own. Mmm.
Anyway, we found a fantastic, budget friendly (very!) deal on Tuesdays.
Every Tuesday they have a special of 99 cents for a leg and a thigh. Sounds like a pretty cheap and delicious meal to me! Throw in a few biscuits for each of us, and we can have dinner for just over four bucks. Only two if we have the self control to skip the biscuits...but I can't. Do I ever love their biscuits.
Tuesday suppers are officially taken care of indefinitely!

A Better Corn Bread

2011-06-11T14:19:00.005-05:00

Just a quick post today! You all should try Paula Deen's recipe for Hoecakes.
So.So. GOOD. It's like fried little clouds of corn bread. Crispy, buttery, fluffly...try it with butter and honey. Mmmm.

Ingredients

1 cup self-rising flour (*I actually used pancake mix for this)
1 cup self-rising cornmeal, or from a mix (*I just added a tsp. of baking powder to my cornmeal)
2 eggs
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup vegetable oil or bacon grease
Oil, butter, or clarified margarine, for frying

Directions

Mix well all ingredients, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate. Leftover batter will keep in refrigerator for up to 2 days.

Sweet Potato Pancakes

2011-05-27T13:38:00.004-05:00

Ok, so I realize It's been a rather long time since I've posted...but, in my defense, I do have a rather good excuse... : )

Little Miss is seven weeks old! And I suppose it's about time for me to get back into this blog.

When I was a kid, my mom used to make the most magnificent Mashed Potato Pancakes. I loooved them. I've bugged her and bugged her over the years for the recipe. Somehow, I never got them. Finally, a few months ago, I heard my little brother bragging about how he had made potato pancakes for supper...wait, what?? How unfair. ; ) Finally, after much complaining about this injustice, I got the recipe! I started making Mashed Potato Pancakes like nobody's business. One night we had mashed sweet potatoes, and had some leftovers. Lightbulb! So, I substituted mashed sweet potatoes for the regular mashed potatoes. Brilliant! I'm not a huge fan of maple syrup, but I found a recipe for Essential Buttermilk Syrup that is just lovely. It goes great with the sweet potatoes. Enjoy!

Mashed Potato Pancakes

1 cup of mashed potatoes (regular or sweet- see recipe for mashed sweet potatoes here)
1 egg
1/2 cup of flour
1/2 tsp. baking powder

Mix all ingredients. Batter will be very thick.

You should be able to scoop the batter into a patty. You may have to adjust the flour depending on the thickness/thinness of your potatoes. Scoop batter into a buttered skillet and flatten with a spatula. Cook until golden brown on both sides. Serve with butter and Essential Buttermilk Syrup.

Cool and Creamy

2011-03-22T22:04:00.003-05:00

Today I'm just going to pass along a cool and creamy treat I came across awhile ago, Frozen Hot Chocolate. My hubby loves it, and it's relatively uncomplicated. It's cool, creamy, and satisfying. A nice frosty treat for a warm spring evening. Enjoy!

Frozen Hot Chocolate (original recipe found here)

3 Tablespoons Granulated Sugar
1 package Hot Cocoa Mix (about 3 Tablespoons)
2 Tablespoons Unsalted Butter
⅓ cups Semi-Sweet Chocolate Chips
⅓ cups White Chocolate Chips
12 ounces, fluid Can Evaporated Milk, Divided
4-½ cups Ice
Whipped Cream, To Taste
Mini Marshmallows, To Taste

Combine sugar, cocoa mix, and butter in the top of a double boiler that is set over gently boiling water. Stir often until melted and a smooth paste forms. Add semi-sweet & white chocolate chips; stir. When chips begin to melt, slowly stir in 1/2 cup of evaporated milk. Stir until smooth. Cool to room temperature.

Combine the chocolate base mixture, the remaining evaporated milk and ice in a blender (you can do this in batches) and cover. Blend until smooth. Pour into frosty glasses. Top each with whipped cream. Sprinkle with additional chopped chocolate chips & mini marshmallows, if desired.

My house smells like Buttermilk Banana Bread...

2011-03-19T18:02:00.007-05:00

As you may know, ever since we moved to Colorado, I've had an epic battle raging with the altitude. Nothing that should come out really does. Recipes that have never given me a moment's trouble, suddenly refuse to rise. Cookies spread, cakes fall, breads remain dreadfully dense. You get the idea. One thing I've had particular trouble with is finding a good banana bread recipe. I love myself a great piece of banana bread, so I've been really bummed by this.

But guess what? I've finally won a round! I found a banana bread recipe that is to die for. And it doesn't fall and get all gooey and weird...yesssss! Score one for me! We won't talk about what Altitude's current score is...

This banana bread is lighter in both color and texture than most. I love the golden crust it develops, as well as the delicate interior. It's fluffy and delightful. Mmmm.

Buttermilk Banana Bread, from Two Peas and Their Pod

Recipe adapted from Mel’s Kitchen Cafe

1/2 cup butter, softened
1 cup of sugar
2 large eggs
1 cup mashed bananas (3 medium sized bananas)
4 tablespoons buttermilk
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda

1. Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or whatever combination of pans you’d like. I used a mini loaf pan and a 8 1/2 X 4 1/2 loaf pan. You can also make banana muffins with this recipe, if you wish. Set pans aside.

2. In the bowl of a stand mixer, cream butter and sugar together. Add eggs, mashed bananas, buttermilk, and vanilla until the batter is well mixed.

3. Add in the flour, baking powder, salt and soda. Mix until well combined. Divide batter into greased and floured pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.

4. Let bread cool on a wire rack for 15 minutes. Loosen the bread with a knife and carefully remove from pan. Finish cooling on rack. Slice and serve once cooled.

Uh, yum!

2011-03-03T17:44:00.003-06:00

So I'm gonna keep this short. I may have found the best chocolate chip cookie recipe. It's so beyond good. It has a deep toffee flavor, because of the extra brown sugar in the recipe, and it has a very delicate salty background, due to the sea salt instead of table salt. I love it. They did come out a little flat, most likely due to the altitude, but they were still deliciously chewy. Love them. Try them out sometime!

*Recipe taken from Savory Sweet Life blog*

Alice’s Chocolate Chip Cookies

Makes approx. 45-48 cookies using a sm-med 2tbl. cookie scoop

INGREDIENTS:

1 cup (2 sticks) salted butter, softened

1/2 cup sugar

1 1/2 cup packed brown sugar

2 eggs

2 tsp. vanilla extract

2 3/4 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour

3/4 tsp. smallish-medium coarse sea salt *please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture. If you only have table salt, use 1/2 tsp. *When using sea salt, you will get small crunchy flecks of salt when you bite into the cookie. If you do not like this taste, go with 1/2 teaspoon of table salt.

1 tsp. baking soda

1 1/2 tsp. baking powder

2 1/4 cups semi-sweet chocolate chips *I realized grocery stores sell bags of chocolate chips in 12 oz bags but this recipe really needs every last chip. Otherwise you’ll get cookies with only a few chips in each one and this recipe requires lots of chocolate to bulk the cookie up. You’ll need about 1 1/2 bags.

DIRECTIONS:

Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!

"Raisin" Sour Cream Pie

2011-02-22T14:20:00.003-06:00

So I was really really wanting a Banana Cream Pie the other night. There was just one problem. I'm allergic to bananas. So, I started considering what other type of cream pie I could make. I wasn't in the mood for Chocolate Cream Pie, but in more of a vanilla mood. Coconut was an option, but not exactly what I wanted. Of course, Banana was exactly what I wanted. Finally, I stumbled across a Raisin Sour Cream Pie recipe. I've always really wanted to like Raisin Sour Cream Pie, but those pesky raisins just got in my way. I really don't like raisins. Suddenly, I had an epiphany. Just leave the raisins out. Duh. I couldn't believe I've never thought of this before. So, I gave it a shot. The result? Pure, vanilla cream bliss.

With just a touch of sour cream tang. Yum yum yum. I will be turning to this pie for all future cream pie cravings. I love how the filling set up just enough to still be smooth and creamy, but not so much that it was a solid custard. The mild homemade whipped cream on top really accented the sour cream flavor as well.

Simply Sour Cream Pie (adapted from this recipe)

⅔ cups Sugar
½ cups Flour
½ teaspoons Salt
2-½ cups Whole Milk, Divided
3 whole Egg Yolks
1 Tablespoon Butter
2 teaspoons Pure Vanilla Extract
¾ cups Mini Marshmallows
¾ cups Sour Cream
1 whole Pre-baked Pie Crust, 9 Inch
1-½ cup Sweetened Whipped Cream For Garnish

Mix the sugar, flour, and salt together in a bowl. Stir in approximately 1/3 – 1/2 cup of the cold milk to make a roux. Set aside.

Bring the rest of the milk to a boil in a 1 quart saucepan on medium-high heat stirring frequently. Stir in the roux with a wire whip. Bring to a rolling boil, stirring constantly with a wooden paddle or spoon. Remove from heat.

Temper the egg yolks by stirring a small amount of the hot mixture into the yolks. Then, stir the yolk mixture quickly into the custard with a wire whip and mix thoroughly. Put back on the heat and bring just to a bubble. Remove from heat and add the butter, and vanilla.

Stir the marshmallows into the custard. When the marshmallows have melted, add the sour cream to the custard.

Pour the custard mixture into the pre-baked pie crust and refrigerate until cool (at least 3-4 hours). Top with sweetened whip cream when ready to serve.

Ribbon Cake

2011-02-05T22:22:00.005-06:00

So, I saw this cake on the i am baker blog and just fell in looove with it. It's so elegant and simple and classy and beautiful! Anyway, I decided I was going to make one. I bought a decorating tip, and decided to make it for the church potluck tomorrow. A bit fancy, I know, but hey, everybody can use a little extra fancy in their lives, right? : )

I used i am baker's buttercream and chocolate cake recipes. I haven't actually tasted the cake yet, so I don't know how it turned out, but the buttercream was nice. Very easy to work with and good for decorating. She also suggests pouring some simple syrup over the tops of the cakes to help them stay moist and freezing the layers for an hour as soon as they come out of the oven.Anyway, I made the cakes (which fell, of course...I still haven't figured out how to make cakes in this darn altitude...) and frosting and put on the crumb coat.

It was looking quite promising, and I was rather excited that things were working out. There was still the lovely dip right in the middle, but I figured the roses would cover that up.

So, I was really excited to get started on the pretty roses, and I got my frosting bag all set and got ready to pipe...and I totally had the wrong tip. I'm not sure what was wrong, but it came out...very, very wrong. I couldn't find a "1M" tip at the store, so I just bought something that I thought looked right...which was apparently not. Sigh. How disappointing. Anyway, I just decided to try something else. But one of these days I'll make my rose cake!!

I decided to do the ruffle cake on her site (the pink, Martha Stewart one.) It didn't come out nearly as pretty as hers, but it was really fun, and I loved the process. :)

I think I could really get into cake decorating! It's just a blast! If only I can figure out the whole altitude problem...

Brown Sugar Cinnamon Swirl Scones

2011-02-01T23:54:00.002-06:00

I've been on a bit of a cinnamon sugar kick lately. I tried to make cinnamon sugar bread, but that failed (I blame you, altitude...)
So, instead, I made Brown Sugar Cinnamon Swirl Scones. Good decision. Very good decision. They were absolutely delightful. And so very, very easy to make. The cinnamon balances very nicely with the sweetness of the scones, and the brown sugar adds just a bit of depth to the flavor profile. They work wonderfully with coffee for breakfast, after dinner as a light dessert, or with some milk for a late night snack.

Brown Sugar Cinnamon Swirl Scones

1 whole Large Eggs
½ cups Heavy Cream
1 teaspoon Vanilla
2 cups Flour
½ cups Sugar
2 teaspoons Baking Powder
6 Tablespoons Cold Salted Butter, Diced
1/4-1/2 stick of melted butter
1/2 cup of brown sugar
cinnamon for sprinkling

Preheat the oven to 375° F. In a medium bowl, combine 1 egg, cream, and vanilla; set aside. In a large mixing bowl, combine the flour, sugar, and baking powder. Add the cold butter to the flour mixture and mix on medium speed until well blended. Add the liquid ingredients to the dry ingredients and mix on low speed until combined. Dust the counter with a bit of flour. Dump the batter on the floured counter. Knead about 7 or 8 times into a ball. Add a bit of flour if it’s too sticky. Flatten into a rectangle, about an inch thick. Brush with melted butter, until the rectangle is covered evenly (you may not need an entire 1/2 stick of butter.) Sprinkle generously with cinnamon, then with brown sugar. Roll rectangle into a log, tucking in ends to keep in the filling. Slice into about one inch slices. Place the slices on the baking sheet 2-inches apart. Brush tops with cream. Bake about 15 minutes or until an inserted tooth pick comes out clean or with a few crumbs attached.

Some fantastically yummy pizza!!

2011-01-29T17:18:00.004-06:00

I have to admit, I've never been much of one for homemade pizza. I think part of that is that I'm a hamburger bacon pizza kinda girl, and that's really hard to replicate at home. Usually, with homemade pizza, the only way to make hamburger pizza is to put ground beef on top. And, really, it just doesn't have the same flavor as the good 'ol hut. And then, I broadened my horizons a little bit. Who says it always has to be typical toppings? I started experimenting with things like ricotta and chicken, sundried tomato basil, and things of that nature. Mmm, suddenly homemade pizza is a lot more appealing.

This is, by far, my favorite combination yet. Fresh mozzarella, sundried tomatoes, basil pesto, and fiesta blend cheese. Simple, unique, and so very tasty. Hubby loves this one too, even though there's no meat! So it's a win, all around.

Tasty Homemade Pizza : )

One homemade pizza crust (I use The Pioneer Woman's pizza dough recipe- very simple and tasty, plus you can make it days ahead of time! Nice.)
Fresh Mozzarella Cheese
Basil Pesto
Sundried Tomatoes (I like the packed in olive oil kind)
Pizza Sauce
Fiesta Blend Cheese

Preheat your oven to 400 degrees.
Spread your pizza crust out over your favorite pizza pan (I like using a pizza stone.) Dot the crust lightly with basil pesto, and spread evenly. Next, spread with pizza sauce. Sprinkle with just a little bit of the fiesta cheese. Evenly cover the pizza with torn chunks of fresh mozzarella. Don't make these pieces too big, or crowd them too close, or you will end up with soggy pizza crust. But don't skimp yourself either! ; ) Next, sprinkle with sliced sundried tomatoes, then top with another layer of fiesta cheese. Mmm...pop it in the oven for 15ish minutes, or until the crust is golden brown and the cheese is bubbly. Enjoy!

A Happy Experiment

2011-01-17T21:55:00.003-06:00

I was going to make a spicy, Asian inspired chicken and rice recipe for supper tonight. I got the chicken out to thaw this morning, which I rarely have the foresight to do, and was planning on it all day. But, sometimes pregnancy has unexpected consequences. Such as unplanned indigestion. Suffice it to say, spicy, Asian chicken wasn't sounding so great anymore. So, all the way home from work, I was brainstorming about what I could make with those chicken tenders. I finally decided to try to invent some sort of cream cheesey, alfredo-ey, chicken and noodles something or other. So that's what I did! And oooooh, was it ever good.

The chicken was impossibly tender, the sauce was mild yet flavorful, the noodles the perfect base for it all. Mmmmm. It's a new favorite in my recipe book for sure! It's pretty much going to be my new go-to chicken alfredo. Yum-o!

Creamy Garlic Chicken Alfredo

1/4 cup of butter
1/4 of a small onion, chopped
3 cloves of minced garlic
8 oz of cream cheese, cubed
3/4 cup of cream
1/4-1/2 cup of whole milk
1/2 cup grated fresh Parmesan cheese
Sea salt to taste
6 chicken tenders
Cooked noodles

Melt the butter in a deep skillet. Add onion and garlic and saute until translucent. Add cubed cream cheese, and stir until melted. Whisk in cream and as much milk as needed (1/4 to 1/2 a cup.) Whisk until creamy. Whisk in Parmesan cheese. Add salt to taste. When sauce is creamy and salted to perfection, add chicken tenders. Cover and simmer for 5-8 minutes. After 8 minutes (or when this side of the chicken has turned white and started to brown), turn chicken tenders and stir sauce. Simmer another 5-8 minutes, then check chicken for doneness. As soon as tenders are cooked through, slice into chunks and mix back into sauce. Serve over noodles.

A Dough Day

2011-01-14T23:51:00.002-06:00

We had a snow day on Monday. So, we decided to make doughnuts!! Actually, my peach of a husband made the dough for me the night before, so that we could have them the next day. He's pretty grand. : ) And a beautiful dough it was!

I was quite impressed. Then we spent the afternoon cutting, frying, and glazing the little beauties.

It was, honestly, quite time consuming, but it didn't matter, since we had all day.

The recipe made soo many doughnuts, we really had no hope of eating them all. But somehow they all managed to be put to good use. ; )

PW's Glazed Doughnuts

Tawny, Scrawny Lion Soup

2011-01-04T21:08:00.005-06:00

Have you ever read The Tawny, Scrawny Lion? It's a Little Golden Book. "Once there was a tawny scrawny lion who chased monkeys on Monday—kangaroos on Tuesday—zebras on Wednesday—bears on Thursday—camels on Friday—and on Saturday, elephants!"
A family of rabbits end up teaching him to eat carrot stew so he doesn't eat them. I loved this book when I was a child. And every time I read it, I imagined the carrot stew being just like this Cheese soup that my mom used to make.

It was my favorite soup, and I still think of the Tawny, Scrawny Lion every time I eat it. :)

Cheese Soup

2 Carrots, chopped into 1 inch pieces (I always use baby carrots, I think they have a sweeter flavor)
1 1/2 cups of frozen, chopped broccoli
1 small onion, chopped
2 cups of water
2 chicken bullion cubes
2 cups of milk
1/4 cup of flour
10 ounces of cubed velveeta cheese

Put the carrots, broccoli, onion, water, and bullion cubes in a blender. Blend until chopped into small pieces. Pour mixture into a saucepan, and cook over medium heat until veggies are soft (I usually give it a good 20 minutes.) Meanwhile, blend milk, flour, and cheese in the blender until smooth. Add to veggie mixture and cook (stirring frequently) over low to medium heat until warm and bubbly.
Share a warm bowl with your little ones, while reading The Tawny, Scrawny Lion. : )

The Fizzy Peach

2011-01-01T21:35:00.003-06:00

New Year's Eve is my favorite holiday. I think it's because it's the last hoorah before life returns back to the pre-holiday hum-drum. It's also because it's the most laid back of the holidays, simply all about hanging out with friends, playing games, staying up late, and eating massive amounts of insanely delicious junk food. Pure junk food. None of this full meal nonsense, just one whole evening of unabashed indulgence. There are some things I have to have on New Year's Eve. My mom's bacon wrapped little smokies...puppy chow...chips and dip...a baked brie (although, sadly, this year I had to forgo that one, due to my pregnancy- soft cheeses are not recommended because of their increased likelihood to carry bacteria), and our traditional sparkling grape juice toast at twelve o'clock. But I also like to mix it up a little each year, try out some new recipes, give us something different to enjoy. This year our culinary cameos were a drink I've dubbed "The Fizzy Peach" and some Cheesy Crescent Pinwheels.

The Fizzy Peach is quite simple, as all good drinks usually end up being. All you do is scoop some peach sherbet into a well-chilled glass (I am all about freezer chilled glass glasses for fun drinks...they're so much better that way), and then pour some Peach Citrus flavored Fresca over the top. Yum! It gives you something fun and special to ring in the new year, but with absolutely no effort! Tasty.

The Cheesy Crescent Pinwheels are hardly more complicated.

Simply roll out your tube of crescent rolls into a sheet, mix up some cheeses and a little bit of mayo and butter, spread the paste over the crescents, roll the crescents into one long log, then cut slices. Bake at 375 for 12-15 minutes, and voila, a tasty, fancy looking hors d'oeuvres. I used cream cheese, parmesan, and shredded cheddar, about 2 oz of each cheese, paired with 3 tbs each of mayo and butter.

Mmmm...these cameos may have to make a surprise comeback next year!!

Sweet Potato Bread Pudding

2010-12-04T14:42:00.003-06:00

So this delectable dish is what I decided to make for the church dinner tomorrow. Because December just calls for a ridiculous amount of sweet potatoes. I tweaked this recipe for Pumpkin Bread Pudding and was so pleased with how it turned out! It calls for pumpkin bread, but I had some leftover Cream Cheese Pound Cake that was turning rather dry, so I decided to use that. I also didn't have any pumpkin, so I used sweet potatoes instead. I also added some pumpkin pie spice, since I wasn't using pumpkin bread. Yuuuuuummy! The pound cake got nice and soft, but not soggy, and the custard formed a wonderful sauce underneath the crust, that just begs to be poured all over the top.

It was the perfect balance of sweet and spicy, creamy and crusty, with a delicate underlying flavor of sweet potato. You could add whipped cream, but with that custard sauce, I just didn't think it needed it.

Here's my tweaked recipe.

Sweet Potato Bread Pudding

2 cups heavy cream
1 cup whole milk
2 tbs vanilla
6 large egg yolks
1/2 cup granulated sugar
3 tablespoons maple syrup
1 1/2 cups pureed sweet potatoes
1 1/2 tsp pumpkin pie spice
Cream Cheese Pound Cake, cubed and dried, recipe here

Preheat the oven to 325 degrees F. Combine the cream, milk, and vanilla in a small saucepan over medium heat and bring to a simmer.

Whisk together the yolks, sugar, maple syrup, pumpkin pie spice, and sweet potato puree in a large bowl. Slowly whisk in the hot cream mixture until combined.

Scatter the pound cake cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.

Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.

Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving. Serve warm, spooning custard over top.

The big news!

2010-11-26T11:13:00.002-06:00

It's a...

It's another soup day!

2010-11-07T21:45:00.003-06:00

It's starting to get chilly around here! This past week has been a beautiful 70s week, but next week is forecasting low 30s and snow. Eh. But of course, there's always the benefit of more soupful days. : )
A few days ago I tried my hand at a Butternut Squash soup suggested to me by my sister.
Butternut Squash is one of my favorite foods in the whole world. I really don't think I could get sick of it. And it's a positive powerhouse when it comes to nutrients! One cup has 107% of your daily beta-carotene intake, which may help prevent acne, cancer, and macular degeneration. It also has tons of fiber, lutein (which again helps with macular degeneration and possibly colon cancer), potassium, and thaimin (a brain booster, that may help with memory and mood!)
It also has a significant amount of magnesium, which may be beneficial for allergies, asthma, cardiovascular health, high bp, and kidney stones. Wow! It also has lots of vitamin B6 and C. Talk about a healthy veggie.
I've had rather unsuccessful experiences with squash soup in the past, but have always thought it sounds just amazing. So I decided to give it one more shot. And this one had bacon and cream cheese in it, so I figured my chances were a lot better. : ) It was actually quite good! Very creamy and smooth, with a deep, yummy squash flavor. I thought it was a bit thin, so I ended up making a roux with the leftover bacon fat and flour, then mixing in a ladle of the soup, before whisking it into the soup. That seemed to thicken it up, and I think we enjoyed it more that way, but if you like thinner soups, it was really just fine. It was even better the next day reheated, after the flavors had intensified a little bit. However, although we enjoyed it, I doubt I'll go to the trouble of making it again. It was just weird enough that it wasn't something we'd eat often. But it was a fun experiment!

Creamy Butternut Squash Soup

6 tablespoons chopped onion
4-6 slices of bacon
6 cups mashed, roasted butternut squash (I usually half mine, drizzle with olive oil, and roast them in the oven at 450 for a couple hours, or until fork tender...add some butter and salt and this also makes amazing mashed squash.)
3-4 cups chicken stock
a sprinkle of cayenne pepper
2 (8 ounce) packages cream cheese, softened (you could definitely cut this back, maybe even in half)

Saute onions and bacon together in a skillet until bacon is cooked and onions are translucent. In a saucepan, bring chicken stock to boil. Puree squash and cream cheese in a blender or food processor in batches until smooth. Add to chicken stock in saucepan, and heat through. Add bacon and onions. Do not allow to boil.

*If you want a thicker soup:
Sprinkle about 1/4 cup of flour over bacon grease in skillet. Stir together and cook until the flour absorbs the grease and turns brown. Allow to bubble and cook for a few minutes. Turn off burner and add a ladle full of soup to the skillet, stirring to combine. Add about 1/8 to 1/4 cup of the roux to the saucepan, whisking well to dissolve. Continue to cook soup until it reaches desired thickness.

I have one more soup (for now) in my archives to post...it's been my husband's favorite so far, so you know it's good!

Creamy Chicken and Wild Rice Soup

2010-10-26T19:59:00.004-05:00

Mmm. Fall and soups just go together so perfectly.

Every night I want soup. Of course, it could be because we're being stubborn and haven't turned the heater on yet, and soups are just so warm. But either way, they're good.

Last night we had Creamy Chicken and Wild Rice Soup. Yummy! I kind of made it up from a variety of different soup recipes, and then added my own twist, so I'll try my best to recreate the recipe here. Here goes!

Creamy Chicken and Wild Rice Soup

First things first, cook your wild rice in chicken broth...I'm not very good at cooking wild rice. I always boil out of broth at least twice, and the rice starts sticking to the pan. And it always takes way longer than the instructions say it should. So I usually end up with undercooked rice. But if you can do it right, it's amazing. Or you could just be smart and buy the Uncle Ben's version. I'm just not that bright.

Vegetables- You could use whatever you want here. This was not a premeditated soup, so I just used whatever I could find, which was:

1 cup dry wild rice, cooked to package instructions
1/2 an onion, chopped
1 carrots, chopped
About a cup of frozen corn
About a cup of frozen peas
A few cloves of garlic
A couple of chicken breasts, chopped
I used a packet of Creamy Chicken flavor from a package of ramen I had laying around, just for some extra flavor.
1/4 cup of flour (approx.)
5 cups of milk (approx.)

While your wild rice is cooking, saute the veggies and chicken breast in some butter and olive oil until everything is nice and cooked. Once it's all cooked, mix in your packet of seasoning (or various seasonings of choice.) Allow it to simmer for a few minutes, then sprinkle everything with flour. Just sprinkle in enough to cover everything, but probably not more than 1/4 cup. Stir that all together and allow to simmer for another couple of minutes. Now pour in as much milk as you want...this is variable, because it depends on how brothy you want your soup to be. I like brothy soups, so I used probably 4-5 cups. If you're not like me, and you actually have chicken broth left after cooking your rice, you can use that and just cut back on the milk. Stir until the flour's all mixed in, then add the rice (and broth if you have it.) Now just let it simmer on low until it's thickened a little and is nice and bubbly. Taste and adjust with salt if needed.

Tomorrow I'm making Butternut Squash Soup!

Pretzrolls...

2010-10-25T23:38:00.003-05:00

So I think I've stumbled on something amazing. My new favorite roll recipe. And it's so easy. It's actually a soft pretzel recipe. But when I tried them the first time, the pretzels were so soft that they didn't really hold their shape very well, and weren't really the right consistency for pretzels. But the flavor!

Lovely. They actually have that sweet pretzel flavor. So this time, instead of making them pretzel shaped, I just made them into pull apart rolls.

And they were marvelous. I ate like five of them with supper. I'm pretty sure they could have been my supper. And they're so easy! They're supposed to raise for an hour, but I think I only let them sit for about 30-40 minutes, and they turned out just fine. I'm not the best at planning ahead, so it works out great for me. : )

Here's the recipe I used. I just made three little balls for each roll and put them in a greased muffin tin.

I didn't do the baking soda wash on them, but just brushed them with butter and sprinkled with sea salt. Then, after they came out of the oven, I just brushed them with butter again. Yum yum yum!!

We had it with Creamy Chicken and Wild Rice Soup, but that will be a recipe for another day...

Party in your mouth!

2010-10-23T22:08:00.002-05:00

So, the wonderful thing about potatoes and eggs is they are cheap! We currently have lots of potatoes and eggs, and so I've been trying to find creative ways to use them. I've found my favorite. Potato-Crusted Quiche. Mmmmm. I believe my husband's exact words word "It's like a party in your mouth!" I used this recipe from Tasty Kitchen, but made some alterations, so I'll just post my version on here. I used ham instead of pancetta, didn't have any spinach so I left it out, and added swiss cheese and some garlic. I also thought the egg mixture was a little thin, so I added an extra egg. It was truly amazing. The sweetness of the swiss cheese and the saltiness of the ham blended perfectly with the sundried tomatoes. And the layer of the potatoes on the bottom...I can't describe it, but they just added a whole other layer of buttery, tender deliciousness. I can't wait to have the leftovers for lunch on Monday!

Potato-Crusted Ham and Swiss Quiche with Sundried Tomatoes

FOR THE POTATO CRUST:
1 pound Red-skinned Potatoes, Cut Into 1/8-inch Slices
1 Tablespoon Butter, Melted
¼ cups (packed) Grated Parmesan Cheese
½ teaspoons Kosher Salt
½ teaspoons Freshly Ground Black Pepper

FOR THE FILLING:
3 ounces ham Cut Into 1/2-inch Dice
two cloves of minced garlic
4 whole Eggs
1 cup Whole Milk
⅓ cups (packed) Parmesan Cheese
½ teaspoons Freshly Ground Black Pepper
Sundried tomatoes
Three slices of swiss cheese

Preheat the oven to 425 degrees F.

In a medium bowl, combine the potatoes, melted butter, 1/4 cup Parmesan cheese, salt, and freshly ground black pepper.

Coat a 9-inch pie plate with cooking spray and arrange the potatoes in concentric circles on the bottom and sides of the dish. Make sure to cover the spaces between each potato slice with another, as the slices will shrink during cooking and you want to avoid having gaps between the potatoes. Bake until the potatoes are light golden brown, 25 to 30 minutes. Remove from the oven and cool on a rack.

Reduce the oven temperature to 375 degrees F.

Tear up one of the slices of swiss and layer on the potato crust.

Fry the ham with the minced garlic over medium heat, until browned. Spoon on top of the potato crust. Layer on sundried tomatoes. Sprinkle with some of the parmesan.

Whisk together the eggs, milk, pepper, remaining parmesan, and last two torn up slices of swiss.

Pour on top of the ham and tomatoes. Bake the quiche until the eggs are set and golden brown, 30 to 40 minutes. To test, insert a small sharp knife into the center of the eggs. If it comes out clean, the eggs are set.

Let the quiche cool for 10 minutes. Cut into wedges and serve.

My hutch.

2010-10-19T22:13:00.003-05:00

So when we moved to our new home here in Colorado, we didn't have a dining room table. Well, we had one, but it was hideous. The chairs were fabric covered roller chairs. Roller chairs. For the dining room. Ew. Oh, and they were missing a bunch of buttons. So there were nails sticking out the backs of them, so we had to put pillows on them so we didn't stab holes in our backs. I didn't like that table. So I decided it was most definitely not worth moving. Anyway. So when we got here, we just didn't have a table and chairs for awhile. And then we found a beautiful used set on craigslist! Score one for a decent craigslist in a big city. : ) The best part was, there was a matching hutch!

I've always wanted a china cabinet/hutch of some sort. And it was even better timing because the place we are renting has a little more limited cabinet space, so the hutch gave us the extra room we needed.

I love the distressed look, and the chicken wire on the doors. I use the wine rack to store all my vinegars...sneaky, huh!
Isn't it pretty? : ) And it makes my plates look so lovely.

Chocolate Adventure Contest!

2010-10-17T23:01:00.002-05:00

So guess what! I found a contest that I really want to enter. It's called the Scharffen Berger Chocolate Adventure Contest. The theme is cupcakes. You have to create a cupcake recipe using Scharffen Berger chocolate and one of fourteen "adventure ingredients." This year's ingredients are:

Stout beer
(including oatmeal, chocolate, imperial or any other stout)
Ricotta
Buttermilk
Coconut milk, cream or butter
Saffron
Molasses
Adzuki Bean
Fresh beet
Sweetened condensed milk
Chili pepper (fresh or
whole dried)
Bee pollen
Meyer lemon
Almond flour
Sumatra coffee beans

Each person is allowed ten entries, and we have until January 2nd. I'm so excited! I think it will be really fun to try to come up with something different. I think for my first entry I'll keep it simple and do a Deep Dark Chocolate Buttermilk Cupcake with Chocolate Mousse Filling and Sour Cream Frosting. I have a cake that I've already made like that, so I think I'll just tweak it a bit and add Buttermilk for the adventure ingredient. Does that sound good? I also think Ricotta sounds like a good ingredient. And sweetened condensed milk. The others are a bit daunting...but who knows, maybe I'll find something fun to try!
I don't know how soon I'll get started on this, but I'll definitely post each entry! And if I don't say anything more about it, be sure to bug me!

Don't Worry, Be Happy!

2010-10-11T23:00:00.003-05:00

Don't worry, be happy! Seems kind of secular, but actually, both parts of that phrase are directly commanded by God to His people!
Don't worry- “Therefore I say to you, do not worry about your life, what you will eat or what you will drink; nor about your body, what you will put on." Matthew 6:25.
Be happy- "Rejoice in the Lord always. I will say it again: Rejoice!" Philipians 4:4
Amazing, isn't it, how easy it is to forget those two commands? My husband and I are in uncertain times again. Through various situations, he is again without a job, which puts us in a very precarious position. It is so tempting to think of things in an entirely logical manner, to worry about how we're going to pay our bills, about where we are going to get money, how we are going to eat. It's easy to think that there is no way we are going to make ends meet, to sink into despair and depression. It's been a struggle for us this past week, learning to deal with uncertainty again.
But, yesterday evening at church, one of our dear mentors and church elders said something that really struck me. He said, "Don't worry about it. God knows your needs, and He knows them before you even ask for them. It's easy for Christians to think that worrying is the acceptable sin, that it's ok, but it's not! It's a sin to worry."
His words were wonderfully encouraging and convicting at the same time. What right have we to worry? God knows His children, He loves them, and He cares for them! Why should we ever worry, when He has promised to care for us?

²⁵ “Therefore I say to you, do not worry about your life, what you will eat or what you will drink; nor about your body, what you will put on. Is not life more than food and the body more than clothing? ²⁶ Look at the birds of the air, for they neither sow nor reap nor gather into barns; yet your heavenly Father feeds them. Are you not of more value than they? ²⁷ Which of you by worrying can add one cubit to his stature?
²⁸ “So why do you worry about clothing? Consider the lilies of the field, how they grow: they neither toil nor spin; ²⁹ and yet I say to you that even Solomon in all his glory was not arrayed like one of these. ³⁰ Now if God so clothes the grass of the field, which today is, and tomorrow is thrown into the oven, will He not much more clothe you, O you of little faith?
³¹ “Therefore do not worry, saying, ‘What shall we eat?’ or ‘What shall we drink?’ or ‘What shall we wear?’ ³² For after all these things the Gentiles seek. For your heavenly Father knows that you need all these things. ³³ But seek first the kingdom of God and His righteousness, and all these things shall be added to you. ³⁴ Therefore do not worry about tomorrow, for tomorrow will worry about its own things. Sufficient for the day is its own trouble."
Matthew 6:25-34

The Cheesecake is gone...why is the cheesecake gone??

2010-10-10T22:33:00.004-05:00

I have a confession to make. It's something I should really be feeling quite guilty over...

My husband and I ate this entire cheesecake.

The WHOLE thing.

By OURSELVES. In FOUR days. It's horrible. We should be ashamed of ourselves.

But it was sooooo worth it. ; )

This recipe is the one I used for our wedding cake.

It is by far the best classic New York Cheesecake recipe I've ever found. In my opinion, the sign of a good recipe is that it has sour cream in it, and this one has a very unique and wonderfully delicious "sour cream cap" added at the end of the baking time.

Mmmm. It adds a whole new, delicate layer of flavor. You should definitely try it. Just try not to eat the whole thing in four days...it will just leave you craving it for the next week. : )

Classic New York Sour Cream Cheesecake

Ingredients
Crust:
• 6 tablespoons unsalted butter
• 1 1/2 cups graham cracker crumbs,
• 2 tablespoons sugar
• Pinch fine salt
Filling:
• 2 pounds cream cheese , at room temperature
• 1 1/2 cups sugar
• 1 3/4 cups sour cream (possibly a little extra...see note)
• 4 large eggs, lightly beaten
• 1 tablespoon vanilla extract

Position a rack in the middle of the oven and preheat to 325 degrees F.

For the crust: Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.

For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add 1 1/4 cups sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in 3/4 cup sour cream, then eggs, and vanilla; take care not to over whip. Pour into the cooled crust.

Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for 1 hour and 30 minutes, or until the outside of the cake is set but the center is still slightly loose. (Any browning on top is a pretty good indication as well.)
Meanwhile, stir together the remaining 1 cup of sour cream and ¼ cup of sugar. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheese cake. (NOTE: I didn't find that only 1 cup of sour cream covered the cake as much as I like, so I did more like 1 1/2 cups, or 1 3/4 and just added enough extra sugar to adjust for that. I loved how it came out with a really great thick, even topping.)

Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.
Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece.

Fun fun fun!

2010-09-17T20:55:00.004-05:00

It's been a tradition of my family's for years to get together after church on Sunday evenings and have pancakes. Not that it always has to be pancakes. Sometimes we had waffles, or of course, our family recipe, scouse (see the recipe here.) We always had sausage or bacon and eggs. Sometimes we would make yummy homemade fruit sauces, or throw chocolate chips into the pancakes. We even had a Mexican night a time or two. No matter what we eat, there's always lots of chatter and laughter and kids running around. Half of us are always in the kitchen making the food, the other half hanging out in the dining room, talking about mundane things. While my husband took up the mantle of Master Pancake Flipper, and my dad usually makes the eggs, my mom and I were usually making the bacon and concocting some kind of homemade syrups. I think it's the thing I have missed most about moving away from home.

When my dad was here visiting a few weeks ago, we invited our dear (and new, since our move!) friends over for a Sunday night dinner.

We had scouse and bacon and sausage and eggs.

It was their first introduction to scouse, and of course they loved it! Everybody does. ; )
It was lovely, and homey, and fun. It was a night full of stories and laughter, a mix of family, and new friends.

And it felt wonderful. A little taste of home. : )

Love.

2010-09-15T21:50:00.001-05:00

One year, three months, and nine days later...and I still love to look at my wedding ring. : )

Sweet Peaches!

2010-09-10T21:39:00.004-05:00

Sweet Cream Scones. Fresh Colorado Peaches. Creme Anglaise Sauce. Need I really say more??
Ok, fine. I will.

These scones are the tastiest scones I have ever tasted. I could eat them plain. I could eat them with jam. I could eat them with straight cream. Pretty much anyway you eat them, they will be good. They are sweet, creamy, vanilla-y, light and airy. Mmmmmm.

Fresh Colorado Peaches...I blogged about these last year, when I bought some at the local Kansas farmer's market. Now that we've moved to Colorado, I have even better access to them. And they are divine. They are firm yet juicy, sweet and flavorful, perfect in every way. Mmmmmm.

Creme Anglaise sauce. It's a rich egg and cream based custard sauce. It too is sweet, creamy, vanilla-y and delicious.

Pair them all together...oh my.

This may be the best dessert I've ever had. Hm, ok, so Creme Brulee still wins that category, but this is a close second. And, the best part is, it doubles as breakfast! Yeaaaa...

Sweet Cream Scones (adapted from this Peach Scone Recipe)

1 whole Large Eggs
½ cups Heavy Cream
1 teaspoon Vanilla
2 cups Flour
½ cups Sugar
2 teaspoons Baking Powder
6 Tablespoons Cold Salted Butter, Diced

Preheat the oven to 375° F. In a medium bowl, combine 1 egg, cream, and vanilla; set aside. In a large mixing bowl, combine the flour, sugar, and baking powder. Add the cold butter to the flour mixture and mix on medium speed until well blended. Add the liquid ingredients to the dry ingredients and mix on low speed until combined. Dust the counter with a bit of flour. Dump the batter on the floured counter. Knead about 7 or 8 times into a ball. Add a bit of flour if it’s too sticky. Flatten into a 7-inch circle. Cut into 8 wedges. Place the wedges on the baking sheet 2-inches apart. Brush tops with cream, and sprinkle with sugar. Bake about 15 minutes or until an inserted tooth pick comes out clean or with a few crumbs attached.

Makes 8 scones.

*Hint* I used the leftover cream/egg mixture from the bowl and added a bit more cream to brush the tops of the scones.

Creme Anglaise Sauce (from Emeril's recipe)

2 cups heavy cream

1 cup milk

1 tbs Vanilla

6 large egg yolks

1/2 cup sugar

Heat the heavy cream, milk and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Ladle about 1/2 cup of the hot cream mixture into the egg mixture and whisk vigorously to combine. Add the egg mixture to the hot cream mixture in the saucepan and cook, stirring constantly with a whisk or wooden spoon. Be sure to stir in the corners of the pot and lower the heat slightly. Stir the mixture until the custard has thickened enough to coat the back of a spoon, 4 to 5 minutes. Remove from the heat and strain the custard through a fine mesh sieve into a clean bowl. Place the bowl in another bowl half-filled with ice and water and stir occasionally until chilled.

Sigh...

2010-09-08T21:22:00.000-05:00

I'm afraid yet another computer cord bit the dust a few weeks ago. Therefore, I haven't been able to blog lately at all. But as soon as I get my new cord, expect a plethora of new posts! Just a teaser of some recipes I have to post...

Honey Rosemary Balsamic Chicken
Sweet Cream Scones with Creme Anglaise and Fresh Colorado Peaches
Scouse Night!

...and who knows what else! : )

Dr Pepper (of course!) Can Cajun Chicken

2010-08-17T20:30:00.003-05:00

I love roast chicken. It's just so easy and breezy and beautiful...and tastes good. But really, it is great. It's practically effortless and quite cheap if you get it at the right time. Five bucks for a whole bird! Anyway. My favorite way to roast a chicken is with a bit of cajun flair and a can of Dr Pepper! : ) I actually featured this chicken before, minus the pop. I definitely like it this way the best...it makes the meat so moist and tender! And the butter and seasonings make the skin oh so crispy and flavorful.

MMmmm. You will, however, need a special can chicken holder thing. But you should be able to find it pretty easily.

Dr Pepper Cajun Can Chicken

1 Whole Chicken
¼ cups Butter
3 cloves Minced Garlic, Or To Taste
2 Tablespoons Cajun Seasoning, Or More To Taste
Sea Salt
1 Can of Dr Pepper

Combine butter, minced garlic, and cajun seasoning to make a paste. Seasoning amounts are up to you. I think I used 2 to 3 tablespoons of cajun seasoning and 3 garlic cloves.

Separate the chicken skin from the meat by sliding your hand between the meat and the skin. Rub the butter paste generously under the skin, in the body cavity, and over the skin of the chicken. Salt with sea salt.

Open a can of Dr Pepper, drink about half of it, then scoop any leftover butter/seasoning paste into the can. Place the can in the can chicken gizmo, then put it in a roaster. Slide the chicken cavity over the pop can.

Roast in the oven at 350 – 375 degrees for 20 minutes per pound. Baste with drippings every twenty minutes or so.

I've also been on huge brussel sprouts kick. They are a vastly misunderstood vegetable. Tons of fiber, calcium, vitamins A and C! And I personally think they're quite tasty...when fried. : ) I actually first had and enjoyed them at my mother-in-law's. She stir fried them in olive oil. Yum. So, I tried it, and tried adding some more stuff, like bacon, onion, and garlic. In the end though, I think I still like them best just nice and simple - stir fried in an even mixture of butter and olive oil, fresh garlic, and sea salt. Yum-o! Just stir fry until they are tender on the inside and crispy on the outside. I cut mine in half so that they would fry better, and have more surface for crispiness.

Enjoy!

Two Little Black Bears

2010-08-15T18:13:00.003-05:00

We took a drive up the mountains, and on our way back down these two little guys came running right up the road at us. It was our first sighting here, and Jeremiah's first ever, so it was pretty cool. The first one had already run off the road by the time I got the video rolling, but I got the second one. : )

No Worries

2010-07-22T18:19:00.001-05:00

Do Not Worry

²⁵ “Therefore I say to you, do not worry about your life, what you will eat or what you will drink; nor about your body, what you will put on. Is not life more than food and the body more than clothing? ²⁶ Look at the birds of the air, for they neither sow nor reap nor gather into barns; yet your heavenly Father feeds them. Are you not of more value than they? ²⁷ Which of you by worrying can add one cubit to his stature?
²⁸ “So why do you worry about clothing? Consider the lilies of the field, how they grow: they neither toil nor spin; ²⁹ and yet I say to you that even Solomon in all his glory was not arrayed like one of these. ³⁰ Now if God so clothes the grass of the field, which today is, and tomorrow is thrown into the oven, will He not much more clothe you, O you of little faith?
³¹ “Therefore do not worry, saying, ‘What shall we eat?’ or ‘What shall we drink?’ or ‘What shall we wear?’ ³² For after all these things the Gentiles seek. For your heavenly Father knows that you need all these things. ³³ But seek first the kingdom of God and His righteousness, and all these things shall be added to you. ³⁴ Therefore do not worry about tomorrow, for tomorrow will worry about its own things. Sufficient for the day is its own trouble."

Matthew 6: 25-34

Chocolate Caramel Cookies with Sea Salt

2010-06-28T19:24:00.007-05:00

Mmm...they're in the oven right now...and they smell FABULOUS. Oh, timer, let me go check...

Yup! Taste fabulous too! And I totally just burned my tongue and fingers on hot caramel...but it was so worth it.
I found this beauty of a recipe on this really cute site: http://twopeasandtheirpod.com/
It's by this cute little couple who cook together. Aw. They have some amazing looking recipes, and so many cookies I want to try (like these Lime Meltaway Cookies, and the New York Times Chocolate Chip Cookies.) I think I will be checking it quite often.

I loved how amazingly simple this recipe was.

A great quick cookie for when you're just craving chocolate and salted caramel...which I just happened to be.

Also, I thought it was going to be messy and sticky from the way the batter looked, but it was perfect. Didn't even stick to the pan.

They have a wonderfully soft and chewy texture, and a great deep, rich chocolate taste. The sea salt adds a lovely bit of pizazz in my opinion, but if that's not your thing, you can just leave it off.

I used sour cream instead of yogurt, because I never have plain yogurt, and because I think sour cream is divine. It's just good, people. And anyway, my philosophy is, if you're going to eat a chocolate caramel cookie, why cut calorie corners with yogurt? I mean, seriously.

The only down side was that the recipe only made about 15 cookies for me. Of course, maybe that's a benefit, since there's no way I can even begin to justify how quickly I'm going to consume them...

Chocolate Caramel Cookies with Sea Salt

1 1/4 cup all-purpose flour
¼ teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa (I used dark cocoa)
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain yogurt
1 teaspoon vanilla extract
Soft caramel, rolled into little balls (I used Peter’s caramel)
Sea salt

Preheat oven to 350ºF; line 2 baking sheets with baking paper, lightly coated with cooking spray. I used Silpats! Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, soda, and salt; set aside.

Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Wrap the chocolate dough around the caramel balls. Place balls on cookie sheets and sprinkle with sea salt.

Bake for 10-12 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

World meet The Diet Buster...

2010-06-14T20:44:00.005-05:00

Allow me to introduce to you the most delicious and devious cake known to man. It is dangerously addictive, and impossibly delicious.

It's perfectly dense, with a beautiful, slightly crisp crust.

But it's real danger lies in the fact that it is so very versatile. You can eat it for dessert, you can eat it for breakfast (it's soo good for breakfast), you can eat it for a mid-afternoon or even a midnight snack. Devious.

Cream Cheese Pound Cake

1 1/2 cups of butter, softened (bad. bad bad bad. but sooo good.)
1 8 oz. package cream cheese, softened (again. horribly wonderful.)
3 cups of sugar (I give up...)
6 large eggs
3 cups all-purpose flour
1/8 tsp salt
1 tbs vanilla extract

Beat butter and cream cheese at medium speed until creamy. Gradually add sugar, beating well. Add eggs one at a time, beating just until yellow disappears.
Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addiction. Stir in vanilla. Spoon batter into a greased and floured bundt or tube pan. Bake at 300 degrees for 1 hour and 35 minutes or until a long wooden pick inserted in a center comes out clean. Cool in pan on a wire rack for 15 minutes; remove from pan, and cool completely on wire rack.
If desired, you can garnish with whipped cream, berries, etc. Personally, I like it best in all it's simple, plain, unadulterated glory. : )

PS- you might want to grab yourself a new belt the next time you're out...trust me, it's inevitable. ; )

World's Best Chicken Salad

2010-06-09T21:10:00.004-05:00

I am about to introduce you to your new favorite Chicken Salad. Trust me. It's A-mazing. It could be the simplicity of the mayo/worcestershire/lemon juice dressing. It could be sweetness of the sundried tomatoes. Or, it could be that bacon that snuck in there somehow...hm.

Let me share a few tips I've learned in making this...it's best cold. So, what I've learned to do, is cook everything the night before, then throw it all together right before we're ready to eat. The flavors definitely marinate the more they sit together, so it's best the first time around, but also makes great leftovers. They just get a little stronger flavor. I also usually just boil the chicken and cook the bacon in the oven (I am cursed when it comes to frying bacon...I can't do it. So, I've learned to bake it. I usually just lay a piece of parchment paper in the bottom of a baking pan with sides and put the bacon on in one layer. Then I just toss it in the oven at 400. I check it after about 15 minutes, flip the bacon, and cook it a few minutes more until it's done. It takes longer than a pan, but it's sooo much less frustrating. And totally just as bad for you, so no worries there. ; )
Finally, when I'm mixing up the dressing, I usually just wing it and taste test it with a small piece of chicken until it tastes just right.

Tomato Bacon Chicken Salad

3 cups of chopped/shredded, cooked chicken breast
5 slices of cooked bacon, crumbled
1/2 cup chopped sundried tomatoes (I used the kind packed in oil)
3/4 cup mayo
1 tbs parsley
1 tsp lemon juice
A dash (or two...or three...I like mine saucy. But start with one and see how you feel) of worcestershire sauce
Salt and pepper to taste

First, whisk all but the chicken, tomatoes, and bacon together for your dressing. Toss in the bacon, chicken, and tomatoes. Mmm. Serve with crusty bread, crackers, or just plain.

Swamp Cake Lily

2010-05-20T19:31:00.002-05:00

Chef Lily debuts in her first cooking show! : ) The other day I spent some quality time with my kiddos, aka, my sister's kiddos...

...these two...

...and this one...

Anyways, we just had a good old timee, rented a movie, got pizza...and Lily and I made Swamp Cake!

Now, Swamp Cake is really just this Chocolate Cobbler , which is basically one of those pudding/cake kind of things...cakey on top, chocolate goo on the bottom.

Yum. Anyway, when it came out of the oven, we decided that Swamp Cake was a more fitting name because it was so bubbly and swampy looking.

Lily loved calling it that, so now that's it official title!

Strawberry Vanilla Almond Granola with Yogurt Cream

2010-05-11T19:48:00.001-05:00

I must apologize for the recent lapse in posts. My only excuse is that my computer has been having serious issues...but it's mostly fixed now. So back to posting I come!

Strawberry Vanilla Almond Granola with Yogurt Cream

I have discovered homemade granola. I mean, it’s not that I had never had it before. I have, and I loved it those times too. I just hadn’t ever made it. So I hadn’t ever discovered just how simple it really is. And now that I have, I don’t think I’ll ever buy cereal again. It’s so easy and soo delicious! It took me five minutes to throw it together, then it just bakes in the oven. I like stuff like that. And, of course, what else does granola go better with then yogurt. I particularly like this Yogurt Cream recipe from the ever brilliant Pioneer Woman. It’s so creamy and rich and indulgent, yet still full of that great yogurt flavor. And while, admittedly, the added cream and sugar probably don’t enhance the healthfulness of the snack, I would be willing to bet it’s still better than a piece of chocolate cake. So there.
But seriously, oats are full of soluble fiber, which helps improve cholesterol levels and lowers the risk for atherosclerosis (fatty deposits on the arterial walls.) And yogurt is not only high in calcium, but it also has those helpful little probiotic buddies that help your immune system. It also has tryptophan, which is converted into serotonin, which promotes a relaxed mood. Nice.
So go eat a nice healthy bowl of granola and yogurt, get your calcium, manage your cholesterol, boost that immune system, and get relaxed baby!

Strawberry Vanilla Almond Granola
(Note: I didn’t have any almonds, and don’t really like nuts in my grains anyway, so I just added ½ tsp. of almond extract instead…tasty!)

•    5 cups Oats
•    1 cup Almonds, Roughly Chopped
•    ½ cups Brown Sugar, Packed
•    ¼ teaspoons Salt
•    ⅛ teaspoons Cinnamon
•    ¼ cups Vegetable Oil
•    3 Tablespoons Butter
•    ¼ cups Honey
•    ⅓ cups Strawberry Jam
•    2 Tablespoons Sugar
•    4 teaspoons Vanilla
Preheat oven to 300F.
Lightly grease a baking sheet.
Mix oats, almonds, brown sugar, salt, and cinnamon in a large bowl.
In a small saucepan, combine oil, butter, honey, jam, and sugar. Bring to a simmer over medium-low heat.
Remove from heat, stir in vanilla.
Pour hot liquid over the oat mixture, stir well until thoroughly mixed.
Spread granola onto prepared cookie sheet.
Bake until golden brown, about 20-30 minutes. (For less clumps, stir occasionally during baking. For more clumps, just turn the baking sheet once during baking.)
Cool completely.
Store in an airtight container. Makes about 9 cups or so.

PW's Yogurt Cream
(Another note, I prefer to use vanilla yogurt…cuz it’s my favorite. But you can just use whatever floats your boat!)
Ingredients
•    1-¼ cup Heavy Cream
•    1-½ cup Plain, Unflavored Yogurt
•    ½ cups (to 3/4 Cup) Brown Sugar
•    Blueberries (or Other Fruit Of Your Choice)
Preparation Instructions
First, pour the yogurt into a bowl. Then add the cream. With a whisk carefully stir until combined. It should be nice and thick.
Sprinkle the brown sugar evenly over the top of the yogurt mixture. Do not stir the mixture. Cover the bowl with foil or plastic wrap and tightly seal the edges. Place in the refrigerator for at least three or four hours.
When you are ready to serve, place a small handful of berries (or other fruit) into a bowl or cup. Now, you can either not stir the mixture and have small visible bits of brown sugar in the finished product or you can whisk the mixture until smooth. This is how I like it. Stirred or not, spoon the yogurt mixture over the berries or fruit. Repeat the layers once, ending with berries on top.

Now take this heavenly, creamy substance and indulge. You won’t be sorry you did.

hope.

2010-04-28T20:07:00.001-05:00

" 'For I know the plans I have for you,' declares the Lord, ' Plans to prosper you and not to harm you, plans to give you a hope and a future.' " Jeremiah 29:11

A Different Lunch

2010-04-02T11:08:00.004-05:00

Crescent Cristo Sandwich

http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=13809

Check out this recipe. Seriously. It’s delicious, healthy, easy, and different! It sounds a little strange, jam on a ham sandwich, but keep an open mind...my husband didn't think he would like the jam, but he loved it. I didn’t change much, (except use strawberry instead of raspberry jam and add an extra slice of cheese to the first layer…oh, and instead of making it into a loaf, I just used the crescent triangles to make individual sandwiches) so I will just reference you to the site. But trust me, you don’t want to miss it.

The Beauty of a Flutterby

2010-03-26T23:33:00.004-05:00

The Incredible, Edible...Sweet Potato!

2010-03-25T19:21:00.007-05:00

So, have I mentioned before that I love sweet potatoes? Yea. I like them. They're pretty much my favorite. They are so packed with flavor, and so hearty, and so versatile. They can be mashed and fried and baked and grilled and sweet or salty or spicy or some combination of them all. My favorite ways to eat them has been mashed or grilled, with brown sugar and butter and cinnamon. (Yum.) But, sometimes, it's nice to mix things up and throw some spice in the mix.

A while back I had tried this recipe for Crash Hot Sweet Potatoes. We thought they were pretty good, but they were kind of labor intensive. The other night, I was going to make my sweet potato chips, but I wanted to add something more interesting. So, I took the leftover spice I had from the Crash potatoes and sprinkled it over the regular chips, and wow. What a great combo! (Recipe below.)

But you know what the best part is about these tasty taters? They are absolutely jam packed with nutrients! They're so good for you, you could practically live on them. Well, maybe not, but seriously. I actually just got a new book called Fight Back with Food: Use Nutrition to Heal What Ails You.
Great book. It lists all the benefits of specific foods, as well as providing a reference for foods to help with particular ailments. Anyway, it has tooooons to say about this little root.

"...one sweet potato has 187% of the recommended intake for beta-carotene. Beta-carotene may help to prevent certain cancers and macular degeneration.
Caffeic acid- this phenolic compound shows promise in fighting cancer...
Insoluble fiber- When eaten with it's skin, a sweet potato is an excellent source of insoluble fiber, which may help to prevent constipation, diverticulosis, and weight gain.
Pectin- about half of the fiber in sweet potatoes is soluble pectin fiber, which may control cholesterol.
Plant Sterols- theses cholesterol-lowering compounds may reduce cancer risk by binding carcinogenic agents in the digestive tract.
Potassium- this heart-healthy mineral, found in abundance in sweet potatoes, (397 mg per potato), is associated with lower blood pressure and a lowered risk for heart disease, kidney stones, and stroke."

And that's just a sample! They also are rich in vitamin C, vitamin B6, chlorogenic acid, lutein, and zeaxanthin.
Aren't they just amazing? And doesn't it just make you feel so healthy to eat it? And they're so sweet, it's like eating dessert! Anyway, perhaps that was long and involved, but I find it fascinating! Plus, it inspires me to eat more health consciously. So, expect more excerpts from this fun book!

Spicy Sweet Potato Crisps

1 Large Sweet Potato
Extra Virgin Olive Oil
Spice mix:

1-½ Tablespoon Light Brown Sugar
½ Tablespoons Sea Salt
½ teaspoons Ground Cumin
½ teaspoons Chili Powder
½ teaspoons Smoked Sweet Paprika
¼ teaspoons Onion Powder
⅛ teaspoons Granulated Garlic Powder
⅛ teaspoons Fresh Ground Black Pepper

Preheat oven to 400 degrees.
Peel and slice your potato into the thinnest slices possible. If I were smart, I would use something like my food processor for ultimate thinness. But I'm too lazy to dig it out of my cupboard for one little potato. So I slice.
Layer your potato slices in a single layer in a rimmed baking sheet/pan. The less overlap, the crispier the slices will be. But, if you must overlap to avoid dirtying another pan, you must. At least, I must. As we've already established how lazy I am.
Drizzle LIGHTLY with extra virgin olive oil. I emphasize the lightly, because if you get too much, it will just be oily and...yech. The oil should form just a very thin layer over all of the potatoes. No oil hanging out in the bottom of the pan. Sprinkle with spice mix.
Bake in the oven for 15-20 minutes, or until the potatoes have gone past the soft stage and started to crisp. If you want them crispier, keep cooking, but you do run the risk of burning some. It all just depends on how much of a dare devil you are. I like 'em crispy, and am willing to sacrifice a few.
Enjoy warm! But, they're even still good after they cool, kind of like regular potato chips.

Love him.

2010-03-17T21:07:00.001-05:00

Love him

'nuff said.

: )

Vacation...ah.

2010-03-11T23:38:00.002-06:00

I am going on a mini vacation tomorrow. My husband and I are going away. We're staying in a nice hotel and eating out for three days. I am insanely excited. I'm just so thankful for the chance to just get away and relax for a few days. : )
I meant to make several posts this week, but alas, The Strep got me. I was out for a couple days, and supper didn't get made, dishes didn't get done, and this blog certainly didn't get written. But, I will get back into it eventually! Until then...relaxation, here we come. Aaaah...

Good Ol' Pasghetti and Meatballs

2010-03-03T16:15:00.004-06:00

Ok, so I really am not crazy about meatballs. I mean, I'd rather have my meat as ground beef than a solid meaty mass. And up until now, I really didn't like Spaghetti and Meatballs. I was into the whole ground beef in the sauce thing. That's how my mom always made it, and that's how I liked it. But, my husband was lamenting the last time we had spaghetti how he really missed the meatballs. Cuz that's how his mom used to make it. So, (to celebrate the last weekend of Wrestling Season Widowhood!) I surprised him with Spaghetti and Meatballs when he got home last Saturday night.

OH my.

Oh my, oh my, oh my.

Meatballs, where have you been all my life?

They were astounding. Life altering. DE-licious. And the smell. My house smelled amazing...simmering tomato and basil, parmesan, garlic, meatballs...groan. I don't think I can ever make normal spaghetti again. Don't get me wrong, it's still good, but this...this is priceless.

Check it out. Try it. Trust me, you will love it.
One small side note- I had to add quite a bit of extra salt to the sauce to get it to my taste, so just taste and season as you go. I also used basil instead of parsley, because I just love basil in my spaghetti, and left out the red pepper flakes.

The Pioneer Woman's Spaghetti and Meatballs

Wordless Weekend- Little Lily Bug

2010-02-27T17:57:00.005-06:00

Today...

2010-02-24T17:35:00.003-06:00

I am thankful.

I am not in my dream job at the moment. Lately it has been very challenging. I have been struggling to keep a positive attitude and a spirit of thankfulness.

So, today, I am thankful.

I am thankful for a temporary job that involves lots of dish washing that gives me time to memorize God's Word daily.

I am thankful for a job that involves working with young children that teaches me patience.

I am thankful for a job that involves challenges in working relationships that teaches me even more patience, and selflessness.

I am thankful for a job that provides us with extra money to save for the future.

I am thankful for Romans 12.

I am thankful for the strength to endure each day with the cheerful countenance that God requires.

I am thankful for the opportunity to witness through my actions.

I am thankful for the humility God is teaching me through my mistakes.

I am thankful for the lesson of perseverance.

I am thankful for the opportunity to find a dream job.

I am thankful for May, only three months away!

Creamy Homemade Rice Pudding

2010-02-23T16:47:00.003-06:00

Yummy. Creamy. Warm. Comforting. Mmmm...
This homemade rice pudding is a perfect for a cold winter night. It's just so yummy, and creamy, and warm, and...comforting. ; ) It's delicious cold too. It makes a great dessert, but I also like the leftovers for a for a quick breakfast.

Creamy Homemade Rice Pudding

1 1/2 cups cooked white rice (I recommend short grain)
1 1/2 cups of whole milk
1/3 cup sugar
1/4 tsp salt
1/2 cup heavy cream
1 beaten egg
1 tsp. vanilla

Mix rice, milk, sugar and salt in a saucepan and stir over medium heat for 15-20 minutes until creamy. Add beaten egg and cream and vanilla. Cook for a few more minutes until everything is creamy and perfect. Serve warm with a sprinkling of cinnamon, or pumpkin pie spice. Store in the fridge, then it can be served cold or warmed up again.

Cajun Shrimp and Scallop Alfredo

2010-02-17T18:48:00.004-06:00

Um, yummy. Seriously. Can you really imagine a better combination than succulent shrimp, spicy cajun seasoning, creamy alfredo, and a little extra depth from tender bay scallops? Nope, didn't think so. I've said it before, but there's not much more comforting than a warm bowl of pasta. Sigh.
Here's how to make it!

Cajun Shrimp and Scallop Alfredo

Shrimp
Bay Scallops
Butter
Cajun Seasoning
Garlic
Sea Salt
Parsley
Parmesan (the real, fresh stuff...trust me.)
Cream
Pasta (I used penne, but whatever you want would work)

Cook your pasta.
In a saucepan, melt one stick of butter. Once melted, add one cup of heavy cream. Stir over low heat until combined and allow the cream to warm slowly. Add one cup of grated/shredded (fresh!!) parmesan cheese. Stir until the cheese is completly melted. Taste, add salt/more cheese as needed.
Melt 1-2 tbs of butter in a stainless steal skillet. Add some garlic. Space your shrimp and scallops evenly around the pan. Sprinkle with sea salt and cajun seasoning. Let sit (without stirring!) for approx. 30 seconds. The shrimp should get nice and seared on each side, but it won't take long at all to cook it. Once it's pink halfway through, it's done! Flip the shrimp to the other side and season again. Cook another 30 seconds. The small bay scallops should cook all the way through without flipping. As soon as the shrimp is done, turn the heat down to low and add your alfredo sauce and pasta. Add in a handful of parsley, for color! Stir until everything is combined.
Eat up and enjoy every tasty bite.

Side note: we discovered that this dish does NOT reheat well. It turns into a pool of butter. So, now you have a reason to eat seconds!

Relaxation Technique

2010-02-16T22:06:00.003-06:00

I discovered something today. I was having a rough day, the kind of day that is so bad that it gets to the hysterically funny point and all you can do is laugh...really hard. Anyway, in the midst of this challenging day, I realized that I kept thinking about how much I wanted to go home and cook supper. And, specifically, how much I wanted to saute. Onions. Saute onions. It just sounded so soothing. I just kept imagining myself melting and stirring and frying and how utterly delicious it would be. So, the day finally ended, and I made it home to my safe, sweet little bungalow, and I melted some butter and sauteed some onions. Sigh. I think it just has something to do with the comfort of home. Of that beautiful, buttery smell, the gentle sizzle and pop, the methodical stirring. It's just nice. Or maybe it's just because the onions give you an excuse to cry. ; )
So, the next time you're having an awful day, go home and saute some onions. It will make you feel better, guaranteed.

Dreaming of Spring

2010-02-05T15:06:00.006-06:00

I dream of Spring. Well, really, I dream of summer. Scorching heat. Brilliant blue skies. Long days. Amazing sunsets. I'm a summer girl. Everything about summer just feels...vibrant, awake, healthier, warmer, more glowy. But, spring is the prologue to summer, and beautiful in it's own right. Rainstorms, flowers, moist earth...and seedlings.

Fresh, green, tender, delicate, tenacious, bursting with life seedlings.

I love them.

When we were at the store the other day, they had all the spring planting supplies and seed packets out. Husband, sweet as he is, suggested we get some basil. I had wanted to get some last summer to grow in my kitchen, but we missed out. So we bought this cute, little, cobalt, kitchen herb kit

and I sowed my seeds and have been watering faithfully.

And they're starting to sprout!

Well, one is. The thyme.

The kit came with basil, rosemary, and thyme.

I'm uber excited about the basil and rosemary.

I love those herbs and use them all the time, and am looking forward to having them fresh on hand! But the thyme...well, I only use it occasionally. So I guess I'll have to research recipes with thyme in them. Suggestions anyone?

An Introduction to Julia.

2010-01-30T17:16:00.004-06:00

So I recently made my very first recipe out of the fabled Julia Child's "Mastering the Art of French Cooking" book that my Dad gave me for my birthday. What fun! I made a Chocolate Souffle. I have always wanted to try making a Souffle, and I figured, what better way to begin my journey into french cooking than with a quintessential french delicacy? I've always liked dessert first.

It was a success! The Souffle was light and airy, warm and chocolatey. I topped it with some real whipped cream, lightly sweetened.

So creamy. Of course, the two of us couldn't exactly finish a whole souffle off by ourselves in one night, so I had to put the rest in the fridge. Surprisingly, I actually liked it better cold. It became more of a dense, rich pudding. Mmm. Hubby said he like it best warm though. Either way, it's just plain tasty!

Knoxie Turns One!

2010-01-19T17:22:00.007-06:00

Our little baby nephew turned one on the ninth. I can hardly believe it! Just yesterday...

I made him monkey cookies and little K N O X cookies.

My first real cookie decorating. I had a blast. Took me a few hours, but still. My sister also made him a cake. We gave him a piece of it and just let him go crazy.

At first he didn't really know what to think of it.

But then he tasted it.

I've never seen cake disappear so fast.

And he was serious about it too. Both fists were full at every moment and he was not to be distracted.

Grandpa came and asked him if he could have a bite. Pa Pa is one of Knox's favorite people. But birthday cake just isn't negotiable.

Attack that cake!

I love this shot : )

All gone already?

Then he got his cookie.

He liked that too. : )

Sugar coma!

Here is the recipe I used for the cookies. And here is the inspiration for the monkeys. : )

Oh the pungency

2010-01-17T18:17:00.003-06:00

So. Tilsiter. Not quite what I expected. I knew it was funky. I knew it would have a healthy flavor. What I wasn't expecting was a Limburger strength pungency. Not that I've ever had Limburger. So that's probably not really accurate. But let me tell you, this stuff is stinky. Let me remind you of the description.

"If there were ever a cheese I would describe as unctuous, this is it. It's like cheese peanut butter, fudgey and rich and sticky on the roof of your mouth. "

"If you like the full on flavor of unusual cheeses like the Swiss Vacherin Fribourgeois, then you'll really enjoy this powerful washed-rind Tilsiter.

Gooey and funky, it's the real deal, made from raw cow's milk, aged for 10 weeks in Austria with only a hint of bitterness so you can enjoy the tremendous flavor of Tilsiter. The Sibratsgfaell Cooperative on the outskirts of the Bregenz Forest in Austria produces it with the help of 12 farmers and their silage-free milk."

Hm. Well, my husband won't come near the stuff. He says it tastes like old socks. I have been valiantly trying to cultivate a taste for it but...so far no can do.

I will admit, the texture is quite nice. I can see the reference to fudge. I might suggest a less decadent description, as it inadvertently implies something more..tasty. But so far I haven't been able to get myself to eat a large enough piece to see if it sticks to the roof of your mouth. It's stinky, people.

But look at how creamy and delicious it looks! I just want to eat it so much.
So my next plan of action is to devise some way to eat it that dilutes the funky a little bit. I haven't figured out how yet. Perhaps with crusty bread. I'm open to ideas!! If anyone has ever dealt with the dilution of stinky cheeses, please, enlighten me!

Want to know what cheeses I am dying to try next? Mimolette and Bloomy Cheeses are on the agenda. It just may be a few months...you know, still have that Tilsiter to eat...

Crusts and Crumbs

How to Make Chicken Stock

mmm, tasty!

Coconut Oil

Smokey Sweet Potato Soup

cinna-biscuits

Mmm, mmm, good

Thing-a-ma-jigs

Birthday Fun

Mini Cakes

Cheese, glorious cheese!

Obsession

Confessions of a Cheese-aholic, Part Three

Eat your vegetables!

So Cherry, Cherry Tasty

Ingredients

Preparation Instructions

Simply Decadent

Kickin' Cabbage Wraps

Frappuccinos!

“Miracle Max, Iced Tea, and a Dad-Shaped Velociraptor: How Movies Made my Life”“Miracle Max, Iced Tea, and a Dad-Shaped Velociraptor: How Movies Made

Confessions of a Cheese-aholic, Part Two

Top Ten

Creme Brulee French Toast and Some Kickin' Hashbrowns

Using-What-I-Have-In-My-Fridge/Pantry ...*er*... Applesauce Bran Muffins

Cheating...

A Better Corn Bread

Ingredients

Directions

Sweet Potato Pancakes

Cool and Creamy

My house smells like Buttermilk Banana Bread...

Uh, yum!

"Raisin" Sour Cream Pie

Ribbon Cake

Brown Sugar Cinnamon Swirl Scones

Some fantastically yummy pizza!!

A Happy Experiment

A Dough Day

Tawny, Scrawny Lion Soup

The Fizzy Peach

Sweet Potato Bread Pudding

The big news!

It's another soup day!

Creamy Chicken and Wild Rice Soup

Pretzrolls...

Party in your mouth!

My hutch.

Chocolate Adventure Contest!

Don't Worry, Be Happy!

The Cheesecake is gone...why is the cheesecake gone??

Fun fun fun!

Love.

Sweet Peaches!

Sigh...

Dr Pepper (of course!) Can Cajun Chicken

Two Little Black Bears

No Worries

Do Not Worry

Chocolate Caramel Cookies with Sea Salt

World meet The Diet Buster...

World's Best Chicken Salad

Swamp Cake Lily

Strawberry Vanilla Almond Granola with Yogurt Cream

hope.

" 'For I know the plans I have for you,' declares the Lord, ' Plans to prosper you and not to harm you, plans to give you a hope and a future.' " Jeremiah 29:11

A Different Lunch

The Beauty of a Flutterby

The Incredible, Edible...Sweet Potato!

Love him.

Vacation...ah.

Good Ol' Pasghetti and Meatballs

Wordless Weekend- Little Lily Bug

Today...

Creamy Homemade Rice Pudding

Cajun Shrimp and Scallop Alfredo

Relaxation Technique

Dreaming of Spring

An Introduction to Julia.

Knoxie Turns One!

Using-What-I-Have-In-My-Fridge/Pantry ...er... Applesauce Bran Muffins