Who had corned beef for St. Patrick's Day? Anyone have any leftovers? Yeah, I didn't think so. OK, if you go to the grocery store now, you may still find some corned beef. Otherwise you will need to remember each year to buy an extra corned beef for hash. I suppose you could used the canned corned beef mentioned in this recipe bit why would you if you can use regular corned beef. It's got to be better than something out of a can. I think it will be delicious with a sunny side up egg on top.
6 large potatoes, peeled and diced
1 12oz. can corned beef, cut into chunks
1 medium onion, chopped
1 C. beef broth
In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth, Coer and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well and serve.
Saturday, March 31, 2012
Simply Traditional Lasagna
I remember the first time I used the boil free lasagna noodles. To say I had my doubts about them working would have been an understatement. It just didn't seem right. I fully expected to pull my lasagna out of the oven, cutting into it and hearing crunching. It was such a pleasant surprise to cut into my beautiful lasagna and it was just as it was supposed to be; the noodles were tender and the cheese/meat/sauce mixture was flavorful!
I still get the tiniest bit nervous when I break out the no boil noodles but they haven't failed me yet. This is a different version of lasagna. I've never made it with Italian sausage before.
1lb. ground beef
1lb. bulk Italian sausage
1/2 C. warm water
1 C. sliced black olives
1 pinch basil
2 tsp. garlic powder
1 tbsp. dried oregano
1 1/2 tsp. dried sage
2 tsp. ground black pepper
2 tbsp. minced garlic
1 tbsp. dried onion flakes
2 14oz. jars marinara sauce (or use your own recipe)
1 16oz. pkg. lasagna noodles
8oz. ricotta cheese (I would probably double this but then again I LOVE cheese!)
1lb. mozzarella cheese, shredded
Brown the ground beef and Italian sausage in a large skillet over medium high heat. Drain excess grease. Stir in the water and black olives, and season with basil, garlic powder, oregano, sage, pepper, minced garlic, and onion flakes. Simmer for about 15 minutes, stirring frequently. Stir in the marinara sauce, and remove from heat.
Preheat the oven to 375 degrees.
Place a layer of the meat and sauce in the bottom of a 9x13 inch baking dish. Cover with a layer of dry noodles. Spread with a thin layer of ricotta cheese over the noodles and sprinkle with a little mozzarella cheese. Cover with another layer of sauce, repeat layering ending with the meat and sauce on top. Reserve about 1/2 C. mozzarella cheese for later.
Bake for 45 minutes in the preheated oven, but check after 30 minutes depending on how thick the lasagna is. Lasagna is cooked when you can easily stick a knife into it. Sprinkle the reserved cheese over the top and return it to the oven for about 10 minutes for a nice melted cheese topping.
I still get the tiniest bit nervous when I break out the no boil noodles but they haven't failed me yet. This is a different version of lasagna. I've never made it with Italian sausage before.
1lb. ground beef
1lb. bulk Italian sausage
1/2 C. warm water
1 C. sliced black olives
1 pinch basil
2 tsp. garlic powder
1 tbsp. dried oregano
1 1/2 tsp. dried sage
2 tsp. ground black pepper
2 tbsp. minced garlic
1 tbsp. dried onion flakes
2 14oz. jars marinara sauce (or use your own recipe)
1 16oz. pkg. lasagna noodles
8oz. ricotta cheese (I would probably double this but then again I LOVE cheese!)
1lb. mozzarella cheese, shredded
Brown the ground beef and Italian sausage in a large skillet over medium high heat. Drain excess grease. Stir in the water and black olives, and season with basil, garlic powder, oregano, sage, pepper, minced garlic, and onion flakes. Simmer for about 15 minutes, stirring frequently. Stir in the marinara sauce, and remove from heat.
Preheat the oven to 375 degrees.
Place a layer of the meat and sauce in the bottom of a 9x13 inch baking dish. Cover with a layer of dry noodles. Spread with a thin layer of ricotta cheese over the noodles and sprinkle with a little mozzarella cheese. Cover with another layer of sauce, repeat layering ending with the meat and sauce on top. Reserve about 1/2 C. mozzarella cheese for later.
Bake for 45 minutes in the preheated oven, but check after 30 minutes depending on how thick the lasagna is. Lasagna is cooked when you can easily stick a knife into it. Sprinkle the reserved cheese over the top and return it to the oven for about 10 minutes for a nice melted cheese topping.
Garlic Cheddar Chicken
I have a recipe from Marshall Fields that incorporates Parmesan and panko bread crumbs on chicken breasts. It was one my nephew's favorites when he got into people food. I don't think he will touch it with a 10 foot pole now! LOL This appears to be a similar dish...I may try this for my niece. She seems to like anything put in front of her so I should be in good shape with this. You can give a toddler garlic, right?
1/2 C. butter
4 cloves garlic, minced
3/4 C. dry bread crumbs
1/2 C. freshly grated Parmesan cheese
1 1/2 C. shredded Cheddar cheese
1/4 tsp. dried parsley
1/4 tsp. dried oregano
1/4 tsp. ground black pepper
1/8 tsp. salt
8 skinless, boneless chicken breast halves, pounded thin.
Preheat the oven to 350 degrees.
Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper and salt.
Dip each chicken breast in the garlic butter to coat, then press into bread crumb mixture. Arrange the coated chicken breasts in a 9x13 baking dish Drizzle any remaining butter and top with any remaining crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
1/2 C. butter
4 cloves garlic, minced
3/4 C. dry bread crumbs
1/2 C. freshly grated Parmesan cheese
1 1/2 C. shredded Cheddar cheese
1/4 tsp. dried parsley
1/4 tsp. dried oregano
1/4 tsp. ground black pepper
1/8 tsp. salt
8 skinless, boneless chicken breast halves, pounded thin.
Preheat the oven to 350 degrees.
Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper and salt.
Dip each chicken breast in the garlic butter to coat, then press into bread crumb mixture. Arrange the coated chicken breasts in a 9x13 baking dish Drizzle any remaining butter and top with any remaining crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Thursday, March 29, 2012
Asparagus Goat Cheese Omelet
OMG! I love asparagus in omelets and I LOVE goat cheese. Putting these things together is the bomb. Until summer brings the herb garden to my deck, we'll be working with dried herbs. I think it will be just fine! I have some herbed goat cheese that may become the star of this show. Stay tuned for the update.
1 1/2 tbsp. unsalted butter, divided
8 asparagus spears, cut into 1 inch pieces
1/4 tsp. coarse kosher salt
1 1/2oz. soft goat cheese, crumbled
5 eggs
1 tbsp. chopped fresh tarragon
1/8 tsp. freshly ground black pepper
Melt 1 tbsp. butter in a large nonstick skillet over medium heat. Add asparagus; cook 4 minutes or until crisp tender and bright green, stirring occasionally. Place on plate.
In medium bowl, whisk together eggs and salt until light and foamy. Melt remaining 1/2 tbsp. butter in same skillet over medium heat until foamy, swirling to coat pan. Add egg mixture. As soon as bottom is set, slide thin rubber spatula under eggs. Push edges toward center, tilting pan to let uncooked eggs flow underneath. When top of eggs is almost set but still a little moist, place asparagus and goat cheese on one half of the eggs; sprinkle with tarragon and pepper. Fold omelet in half to cover filling. Slide onto plate and serve.
Per serving: 345 calories, 26.5g. total fat (12.5g. saturated fat), 21.5g. protein, 5g. carbohydrate, 565mg. cholesterol, 435mg. sodium, 1g. fiber
1 1/2 tbsp. unsalted butter, divided
8 asparagus spears, cut into 1 inch pieces
1/4 tsp. coarse kosher salt
1 1/2oz. soft goat cheese, crumbled
5 eggs
1 tbsp. chopped fresh tarragon
1/8 tsp. freshly ground black pepper
Melt 1 tbsp. butter in a large nonstick skillet over medium heat. Add asparagus; cook 4 minutes or until crisp tender and bright green, stirring occasionally. Place on plate.
In medium bowl, whisk together eggs and salt until light and foamy. Melt remaining 1/2 tbsp. butter in same skillet over medium heat until foamy, swirling to coat pan. Add egg mixture. As soon as bottom is set, slide thin rubber spatula under eggs. Push edges toward center, tilting pan to let uncooked eggs flow underneath. When top of eggs is almost set but still a little moist, place asparagus and goat cheese on one half of the eggs; sprinkle with tarragon and pepper. Fold omelet in half to cover filling. Slide onto plate and serve.
Per serving: 345 calories, 26.5g. total fat (12.5g. saturated fat), 21.5g. protein, 5g. carbohydrate, 565mg. cholesterol, 435mg. sodium, 1g. fiber
Frozen Chocolate Cream Sabayon
I found this recipe in a Cooking Club of America cookbook that spotlights cooking for two. I'll be honest when I tell you that the photo sold me on this one. I may try it this weekend. We have seen this made countless times on the Food Network and the Cooking Channel and I have ordered it in restaurants but I have never made it myself. Promise to take photos when I do try the recipe.
I am also going to make an effort, going forward to post nutritional information on my recipes. I think it's ironic that I decide to start this initiative with a rich custardy (is custardy a word?) dish but it is what it is.
Enjoy!
Sabayon
3 egg yolks
1/4 C. sugar
1 C. whipping cream
2 tbsp. dry Marsala wine
2oz. bittersweet chocolate, finely chopped
Sauce
1/4 C. whipping cream
2oz. bittersweet chocolate, chopped
In a medium stainless steel bowl, combine egg yolks and sugar; beat with wire whisk until light and creamy. Add 1/4 C. of the whipping cream and the Marsala; mix well.
Place bowl over a saucepan of barely simmering water. Bowl should not touch the water. Cook 7 to 10 minutes, whisking constantly, until mixture is thick and foamy and temperature reaches 160 to 165 degrees. Turn off heat; remove bowl. Add finely chopped chocolate; stir gently until melted. Refrigerate until cool.
Meanwhile, line bottom of 4 1/2 C. ramekins with parchment paper. In medium bowl, beat remaining 3/4 C. whipping cream until soft peaks form. Gently fold whipped cream into cooled chocolate mixture. Spoon into ramekins. Cover; freeze at least 4 hours or up to 24 hours.
To make chocolate sauce, in a small saucepan, combine 1/4 C. cream and chopped chocolate; cook over low heat, stirring until melted.
To serve, unmold frozen sabayon onto individual dessert plates. Let stand 5 to 10 minutes to slightly thaw. Drizzle with chocolate sauce and serve.
Per serving: 450 calories, 35.5g. total fat (20.5g. saturated fat), 240mg. cholesterol, 35mg sodium, 1.5g. fiber
I am also going to make an effort, going forward to post nutritional information on my recipes. I think it's ironic that I decide to start this initiative with a rich custardy (is custardy a word?) dish but it is what it is.
Enjoy!
Sabayon
3 egg yolks
1/4 C. sugar
1 C. whipping cream
2 tbsp. dry Marsala wine
2oz. bittersweet chocolate, finely chopped
Sauce
1/4 C. whipping cream
2oz. bittersweet chocolate, chopped
In a medium stainless steel bowl, combine egg yolks and sugar; beat with wire whisk until light and creamy. Add 1/4 C. of the whipping cream and the Marsala; mix well.
Place bowl over a saucepan of barely simmering water. Bowl should not touch the water. Cook 7 to 10 minutes, whisking constantly, until mixture is thick and foamy and temperature reaches 160 to 165 degrees. Turn off heat; remove bowl. Add finely chopped chocolate; stir gently until melted. Refrigerate until cool.
Meanwhile, line bottom of 4 1/2 C. ramekins with parchment paper. In medium bowl, beat remaining 3/4 C. whipping cream until soft peaks form. Gently fold whipped cream into cooled chocolate mixture. Spoon into ramekins. Cover; freeze at least 4 hours or up to 24 hours.
To make chocolate sauce, in a small saucepan, combine 1/4 C. cream and chopped chocolate; cook over low heat, stirring until melted.
To serve, unmold frozen sabayon onto individual dessert plates. Let stand 5 to 10 minutes to slightly thaw. Drizzle with chocolate sauce and serve.
Per serving: 450 calories, 35.5g. total fat (20.5g. saturated fat), 240mg. cholesterol, 35mg sodium, 1.5g. fiber
Wednesday, March 28, 2012
Salad Meals
I have been trying to eat more salads lately but just lettuce and veggies doesn't take me as far as I would like. I will try to take some photos the next time I am working on a dinner salad. I start with greens; sometimes it's iceberg, sometimes it's spinach or spring greens. Pick your favorite lettuce or combination of lettuces. Then add meat. That's right, meat! The other night I took leftover smoked brisket, put it on some romaine, added grape tomatoes, yellow peppers, feta cheese, and croutons. Instead of dressing, I used BBQ sauce. It was delicious!
Once night last week, I used iceberg lettuce and added some pulled pork that had been cooked with Chinese 5 spice powder and hoisin sauce. I used shredded cheddar, tomatoes and peppers on that salad and used some balsamic vinegar and olive oil.
You can use fruit or veggies or fruit AND veggies. I always add a protein to fill me up. Sometimes I use nuts instead of croutons. You can toast the nuts as well.
If your watching your calories, skip the dressing and try lemon or lime juice. I recently bought some flavored balsamic vinegars and use those to dress my salads; sometimes with olive oil, sometimes alone.
Depending on what you like....you have endless combinations you can make when planning a salad for a meal.
Once night last week, I used iceberg lettuce and added some pulled pork that had been cooked with Chinese 5 spice powder and hoisin sauce. I used shredded cheddar, tomatoes and peppers on that salad and used some balsamic vinegar and olive oil.
You can use fruit or veggies or fruit AND veggies. I always add a protein to fill me up. Sometimes I use nuts instead of croutons. You can toast the nuts as well.
If your watching your calories, skip the dressing and try lemon or lime juice. I recently bought some flavored balsamic vinegars and use those to dress my salads; sometimes with olive oil, sometimes alone.
Depending on what you like....you have endless combinations you can make when planning a salad for a meal.
Fettucine with Sweet Pepper Cayenne Sauce
I wonder if I can sneak this pasta dish past the kids when they are here. It's not your regular spaghetti but I suppose if you wanted, you could add meatballs. The recipe calls for low fat sour cream which I am not a fan of. There are certain thinks I cannot sacrifice my full fat version; sour cream fits into that category along with cream cheese.
12oz. dry fettucine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 tsp. cayenne pepper (go easy on this if you're not used to cayenne; many times I use about half of what a recipe calls for and we like hot stuff in our house)
1 C. reduced fat sour cream
3/4 C. chicken broth
3/4 C. grated Parmesan cheese
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
Toss hot pasta with sauce and season with salt and pepper to taste. Serve.
12oz. dry fettucine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 tsp. cayenne pepper (go easy on this if you're not used to cayenne; many times I use about half of what a recipe calls for and we like hot stuff in our house)
1 C. reduced fat sour cream
3/4 C. chicken broth
3/4 C. grated Parmesan cheese
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
Toss hot pasta with sauce and season with salt and pepper to taste. Serve.
Baked Doughnuts
I spent many afternoons at my bakery job as a teenager frying doughnuts. I decorated more raised doughnuts than you can count. I LOVE doughnuts. This is an interesting spin on doughnuts that you bake that don't raise. If you skip the whole you might be able to fill them like bismarks.
1 C. white sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground nutmeg
1/2 tsp. ground cloves
2 tsp. ground cinnamon
3 C. all purpose flour
1 C. buttermilk
3 eggs
1 tbsp. honey
1/2 C. butter, melted
Preheat oven to 400 degrees. Lightly grease a baking sheet or doughnut baking pan.
In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon, and flour. Mix buttermilk, eggs, honey, and butter in separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared in doughnut shapes.
Bake 12 minutes in the preheated oven until golden brown.
1 C. white sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground nutmeg
1/2 tsp. ground cloves
2 tsp. ground cinnamon
3 C. all purpose flour
1 C. buttermilk
3 eggs
1 tbsp. honey
1/2 C. butter, melted
Preheat oven to 400 degrees. Lightly grease a baking sheet or doughnut baking pan.
In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon, and flour. Mix buttermilk, eggs, honey, and butter in separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared in doughnut shapes.
Bake 12 minutes in the preheated oven until golden brown.
Baked Egg Muffins
I am not usually a syrup fan which is weird because I loved it as a kid. Now sometimes the smell isn't even appealing to me. This recipe has just a touch though so I think it will be OK. If not, I will skip it the next time around. This would be a nice breakfast treat and something different from the breakfast sandwiches I like to whip up now and again. I am sure you can make these more rustic by using whole grain bread.
6 sliced bacon
1 1/2 tbsp. butter, melted
1 1/2 tbsp. maple syrup
6 slices bread, crusts removed
6 eggs
salt and black pepper to taste
6 tbsp heavy cream
6 tbsp. shredded cheddar cheese or as desired
Place the bacon in a large, deep skillet and cook over medium high heat turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel lined plate; crumble and set aside.
Preheat oven to 375 degrees. Grease muffin cups.
Combine the melted butter and maple syrup in a small bowl. Flatten a piece of bread with a rolling pin. Brush the bread with the butter mixture. Line the muffin cup with the flattened bread. Repeat with the remaining bread slices. Bake in a preheated oven until the bread crisps, about 3 to 5 minutes.
Sprinkle crumbled bacon into the bottom of the toast cups. Crack an egg into each cup. Season with salt and pepper to taste. Top each egg with 1 tbsp of heavy cream and 1 tbsp. cheese. Bake until the whites are just set about 10 to 14 minutes or until the eggs are cooked to your taste.
6 sliced bacon
1 1/2 tbsp. butter, melted
1 1/2 tbsp. maple syrup
6 slices bread, crusts removed
6 eggs
salt and black pepper to taste
6 tbsp heavy cream
6 tbsp. shredded cheddar cheese or as desired
Place the bacon in a large, deep skillet and cook over medium high heat turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel lined plate; crumble and set aside.
Preheat oven to 375 degrees. Grease muffin cups.
Combine the melted butter and maple syrup in a small bowl. Flatten a piece of bread with a rolling pin. Brush the bread with the butter mixture. Line the muffin cup with the flattened bread. Repeat with the remaining bread slices. Bake in a preheated oven until the bread crisps, about 3 to 5 minutes.
Sprinkle crumbled bacon into the bottom of the toast cups. Crack an egg into each cup. Season with salt and pepper to taste. Top each egg with 1 tbsp of heavy cream and 1 tbsp. cheese. Bake until the whites are just set about 10 to 14 minutes or until the eggs are cooked to your taste.
Sunday, March 25, 2012
Mexican Chocolate Pound Cake
Chris and I have had some fun working spice into chocolate. I might add a little cayenne to this recipe for a little extra punch. This may appear on a menu at an upcoming party. I also may frost it because it isn't decadent enough on its own! LOL
1 8oz. pkg. semisweet chocolate baking squares, chopped
1 C. butter, softened
1 1/2 C. granulated sugar
4 large eggs
1/2 C. chocolate syrup
2 tsp. vanilla
2 1/2 C. all purpose flour
1 tsp. cinnamon
1/4 tsp. baking soda
1/8 tsp. salt
1 C. buttermilk
Powdered sugar (optional) and garnish with toasted almonds if desired.
Preheat oven to 325 degrees. Microwave chocolate baking squares in a microwave safe bowl 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15 second intervals. Beat butter at medium speed with a heavy duty electric stand mixer 2 minutes or until creamy. Gradually add granulated sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10 inch tube pan.
Bake at 325 degrees for 1 hour and 10 minutes or until a long wooden pick inserted into the center of the cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool completely. Sprinkle with powdered sugar or frost once cake is completely cool.
Cookie Dough Brownies
I saw this recipe on Bakerella and made them last year for a party. You can use "from scratch" recipes but it's quick and easy if you use the mixes. I used the Betty Crocker mixes. Start with the brownies. Follow the directions on package and pour the batter into a greased 9x13inch pan. Then make the chocolate chip cookies according to package directions. They drop by rounded tablespoons into the brownie batter. Press the cookie dough into the brownie batter a bit.
Bake for 35 to 40 minutes in a 350 degree oven. When they are done, cool them completely.
You can frost them with chocolate frosting if you would like. I served mine plain and had no complaints.
Bake for 35 to 40 minutes in a 350 degree oven. When they are done, cool them completely.
You can frost them with chocolate frosting if you would like. I served mine plain and had no complaints.
Check out the Bark!
So if you are in the Chicago area and you are wondering what that fabulous smell in the air is, it's the barbecued brisket we cooked at home today. Chris used the following rub recipe and then used our indoor smoker and made some BBQ that was out of this world!
2 tbsp. garlic powder
2 tbsp. onion powder
1 tsp. ancho chili
1 tbsp. paprika
2 tsp. coffee grounds
1/4 tsp. nutmeg
1/4 tsp. oregano
1/2 C. brown sugar
1 tbsp. sea salt
1 tsp black pepper
Check out the bark!
2 tbsp. garlic powder
2 tbsp. onion powder
1 tsp. ancho chili
1 tbsp. paprika
2 tsp. coffee grounds
1/4 tsp. nutmeg
1/4 tsp. oregano
1/2 C. brown sugar
1 tbsp. sea salt
1 tsp black pepper
Saturday, March 24, 2012
Easy Banana Chip Bread
This is a different spin on the banana chocolate chip bread I make regularly. It is a huge fan favorite in the family and at work as well. You really cannot go wrong with bananas and chocolate chips. I found this in Healthy Cooking Magazine...a slice of this cake is 233 calories which isn't bad for a real treat!
1 pkg. yellow cake mix
1 1/4 C. water
3 eggs
1/2 C. unsweetened applesauce
2 medium bananas, mashed
1 C. miniature chocolate chips
1/2 C. chopped walnuts (I will either omit these or use pecans; I like them better.)
In a large bowl, combine the cake mix, water, eggs and applesauce; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in the bananas, chips and walnuts.
Transfer to a 10 inch fluted tube pan coated with cooking spray and sprinkled with flour. Bake at 350 degrees for 40 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
1 pkg. yellow cake mix
1 1/4 C. water
3 eggs
1/2 C. unsweetened applesauce
2 medium bananas, mashed
1 C. miniature chocolate chips
1/2 C. chopped walnuts (I will either omit these or use pecans; I like them better.)
In a large bowl, combine the cake mix, water, eggs and applesauce; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in the bananas, chips and walnuts.
Transfer to a 10 inch fluted tube pan coated with cooking spray and sprinkled with flour. Bake at 350 degrees for 40 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Classic Croque Monsieur
Have you ever been to France? If you ever go, stop in a cafe and order a croque monsieur. It is a great spin on a grilled cheese. I have had some wonderful ones in cafes in Paris and some here in the States too. Whenever I eat one, I think of my high school French teacher. She passed away a few years ago but she had a way of speaking French like a native and she guided both of my trips to France. I will make these, open a bottle of wine and offer a toast.
3 tbsp. mayonnaise
2 tsp. Dijon mustard
8 slices firm white bread
4 slices Swiss cheese
8 slices smoked ham
1 tbsp. butter or margarine
3 eggs
1/2 C. milk
Heat oven to 450 degrees. Mix mayo and mustard; spread onto 4 bread slices. Cover with cheese, ham and remaining bread slices. Place butter in 15x10x1 inch pan. Place in oven 1 to 2 minutes or until butter is melted. Meanwhile whisk eggs and milk in pie plate until well blended. Dip each sandwich in egg mixture then place in buttered pan. Pour any egg mixture over sandwiches.
Bake 10 to 12 minutes or until sandwiches are golden brown on both sides, turning after 5 minutes.
When dipping sandwiches, let each sandwich soak in egg mixture about 30 seconds to absorb as much of the egg mixture as possible.
3 tbsp. mayonnaise
2 tsp. Dijon mustard
8 slices firm white bread
4 slices Swiss cheese
8 slices smoked ham
1 tbsp. butter or margarine
3 eggs
1/2 C. milk
Heat oven to 450 degrees. Mix mayo and mustard; spread onto 4 bread slices. Cover with cheese, ham and remaining bread slices. Place butter in 15x10x1 inch pan. Place in oven 1 to 2 minutes or until butter is melted. Meanwhile whisk eggs and milk in pie plate until well blended. Dip each sandwich in egg mixture then place in buttered pan. Pour any egg mixture over sandwiches.
Bake 10 to 12 minutes or until sandwiches are golden brown on both sides, turning after 5 minutes.
When dipping sandwiches, let each sandwich soak in egg mixture about 30 seconds to absorb as much of the egg mixture as possible.
Coconut Cake
I have watched many cooking shows. I wish I could remember the name of the chef who made this fabulous coconut cake. I was ready to munch on the TV while it was being made. This recipe doesn't call for toasted coconut but it might be worth a try.
2 C. all purpose flour
1 tsp. baking soda
2 C. sugar
1 C. butter, softened
5 eggs, separated
1 C. buttermilk
1 C. flaked sweetened coconut
3 egg whites
Icing
2 8oz. pkgs. cream cheese softened
1 C. butter, softened
1 tsp. vanilla
7 1/2 to 9 C. powdered sugar
3 C. flaked sweetened coconut, divided
1/2 C. chopped pecans, toasted, divided
Heat oven to 350 degrees. Spray 3 9 inch cake pans with cooking spray. Line bottoms with parchment paper; spray parchment with cooking spray. Sprinkle with flour, tapping out excess.
Whisk flour and baking soda in medium bowl. Beat sugar and 1 C. butter in large bowl at medium speed 3 minutes or until light and fluffy. Add egg yolks one at a time, beating well after each addition. At low speed, beat in flour mixture in three parts alternately with buttermilk, beginning and ending with flour mixture. Stir in 1 C. coconut.
Beat egg whites in large bowl at medium high speed 2 to 3 minutes or until stiff but not dry peaks form. Stir 1/4 of the egg whites into cake batter to lighten mixture; gently fold in remaining egg whites. Spoon batter into pans.
Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes. Invert cakes onto rack; remove parchment. Carefully turn topside up; cool completely.
Beat cream cheese, 1 C. butter and vanilla in large bowl at medium speed 3 minutes or until soft and fluffy. At low speed, beat in 7 1/2 C. powdered sugar, adding additional powdered sugar 1/4 C. at a time to achieve desired consistency. Stir in 1 C. of coconut.
Place 1 cake layer on serving platter; spread top with 1 1/2 C. of the icing. Sprinkle with 1/4 C. of the pecans. Repeat with the second cake layer. Top with third cake layer, frost top and sides with remaining icing. Press remaining 2 C. coconut over top and sides of cake. Cake can be made up to 1 day ahead of time. Cover and refrigerate.
2 C. all purpose flour
1 tsp. baking soda
2 C. sugar
1 C. butter, softened
5 eggs, separated
1 C. buttermilk
1 C. flaked sweetened coconut
3 egg whites
Icing
2 8oz. pkgs. cream cheese softened
1 C. butter, softened
1 tsp. vanilla
7 1/2 to 9 C. powdered sugar
3 C. flaked sweetened coconut, divided
1/2 C. chopped pecans, toasted, divided
Heat oven to 350 degrees. Spray 3 9 inch cake pans with cooking spray. Line bottoms with parchment paper; spray parchment with cooking spray. Sprinkle with flour, tapping out excess.
Whisk flour and baking soda in medium bowl. Beat sugar and 1 C. butter in large bowl at medium speed 3 minutes or until light and fluffy. Add egg yolks one at a time, beating well after each addition. At low speed, beat in flour mixture in three parts alternately with buttermilk, beginning and ending with flour mixture. Stir in 1 C. coconut.
Beat egg whites in large bowl at medium high speed 2 to 3 minutes or until stiff but not dry peaks form. Stir 1/4 of the egg whites into cake batter to lighten mixture; gently fold in remaining egg whites. Spoon batter into pans.
Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes. Invert cakes onto rack; remove parchment. Carefully turn topside up; cool completely.
Beat cream cheese, 1 C. butter and vanilla in large bowl at medium speed 3 minutes or until soft and fluffy. At low speed, beat in 7 1/2 C. powdered sugar, adding additional powdered sugar 1/4 C. at a time to achieve desired consistency. Stir in 1 C. of coconut.
Place 1 cake layer on serving platter; spread top with 1 1/2 C. of the icing. Sprinkle with 1/4 C. of the pecans. Repeat with the second cake layer. Top with third cake layer, frost top and sides with remaining icing. Press remaining 2 C. coconut over top and sides of cake. Cake can be made up to 1 day ahead of time. Cover and refrigerate.
Garlicky Asparagus
It's almost asparagus season. I have had some so far, it has been OK and each time I buy some it tastes better than the time before. It's funny to me that I didn't like asparagus until I got divorced. I guess starting my new life I was more than willing to try new things. Who knew?? Who knew those weird looking little stalks would be so good and make other things taste good too. Saute some and toss it into an omelet while you cook it. Add a little lemon pepper and YUM!
I am going to try this with my next batch of asparagus.
1lb. asparagus spears, trimmed
1 tbsp. olive oil
2 garlic cloves, thinly sliced
1/8 tsp. salt
1/8 tsp. black pepper
Steam asparagus 4 minutes or until crisp tender.
While asparagus steams, heat olive oil over medium heat in a large skillet. Add garlic; cook 2 minutes or until fragrant, stirring frequently. Add asparagus, salt and pepper and toss to combine.
I am going to try this with my next batch of asparagus.
1lb. asparagus spears, trimmed
1 tbsp. olive oil
2 garlic cloves, thinly sliced
1/8 tsp. salt
1/8 tsp. black pepper
Steam asparagus 4 minutes or until crisp tender.
While asparagus steams, heat olive oil over medium heat in a large skillet. Add garlic; cook 2 minutes or until fragrant, stirring frequently. Add asparagus, salt and pepper and toss to combine.
Friday, March 23, 2012
Candy Bar Cheesecake
Chris got me a couple of Airbake cookie sheets a few weeks ago and the sheets came with a mini cookbook. These cheesecake bars are in that book. These look fantastic and easy to make. The hard part will be choosing the candy bars. I am leaning in the direction of Special Dark from Hersheys...or Heath Bars. If you try this recipe leave a comment and let me know what candy bar you used.
2 1/2 C. chocolate cookie crumbs
1/2 C. sugar
1/2 C. butter, melted
3 8oz. pkgs. cream cheese softened
3/4 C. sugar
2 tbsp. all purpose flour
1 tsp. vanilla
3 eggs
6 regular sized candy bars, chopped
Combine cookie crumbs, 1/2 C. sugar and butter, mix well.
Press onto bottom of a jelly roll pan. Bake in a 350 degree oven for 15 minutes.
Mix cream cheese, remaining sugar, flour and vanilla with an electric mixer. Add eggs, beating until just blended. Pour over crust. Sprinkle with candy.
Bake at 30 minutes at 350 degrees or until center is almost set and edges begin to brown. Cool the pan on a wire rack. Cut into bars. Store in refrigerator.
2 1/2 C. chocolate cookie crumbs
1/2 C. sugar
1/2 C. butter, melted
3 8oz. pkgs. cream cheese softened
3/4 C. sugar
2 tbsp. all purpose flour
1 tsp. vanilla
3 eggs
6 regular sized candy bars, chopped
Combine cookie crumbs, 1/2 C. sugar and butter, mix well.
Press onto bottom of a jelly roll pan. Bake in a 350 degree oven for 15 minutes.
Mix cream cheese, remaining sugar, flour and vanilla with an electric mixer. Add eggs, beating until just blended. Pour over crust. Sprinkle with candy.
Bake at 30 minutes at 350 degrees or until center is almost set and edges begin to brown. Cool the pan on a wire rack. Cut into bars. Store in refrigerator.
Another Pizza Gallery
So the pizza perfecting continues. As I may have mentioned, I have been buying my crust at the Poot. It allows us to have dinner within an hour or so after I get home from work. Making it from scratch would result in dinner at about 10pm on a Friday night if you factor in proofing time and beagle walking time. Here are some pizzas I have made recently.
Roasted red pepper stuffed with fresh mozzarella cheese with sundried tomatoes and scarmorza chees
Italian beef and scarmorza cheese--Chris referred to these to as NY style. It's as NY as you can get in the suburbs of Chicago!
Pear and Pancetta pizza
Roasted red pepper stuffed with fresh mozzarella cheese with sundried tomatoes and scarmorza chees
Roasted red pepper and sundried tomato
Meatball--check out the crust~
Pear and Pancetta pizza
Monday, March 19, 2012
Chicken and Prosciutto Salad with Arugula and Asiago
I am going to try and incorporate more salads into our meals. This looks like a great candidate. I will probably roast my own chicken though. Or maybe have Chris smoke one. :)
2 1oz. slices sourdough bread cut into 1/2 inch cubes
Cooking spray
1/2 tsp. dry basil
1/8 tsp. garlic powder
3 tbsp. olive oil, divided
2oz. very thin slices prosciutto, chopped
2 tbsp. fresh lemon juice
1/4 tsp. salt
2 5oz. packages baby arugula
1 1/2oz. Asiago cheese, shaved and divided
6oz. shredded skinless boneless rotisserie chicken breast
1 C. grape tomatoes, halved
Preheat oven to 425 degrees.
Place bread cubes on a baking sheet and lightly coat with cooking spray. Add basil and garlic powder; toss well. Place bread mixture in preheating oven; bake for 8 minutes or until crisp.
Heat a large nonstick skillet over medium high heat. Add 1 tsp. oil to pan; swirl to coat. Add prosciutto; saute 4 minutes or until crisp. Drain on paper towels.
Combine remaining 2 tsp. oil, juice, and salt in a small bowl; stir well with a whisk. Place arugula, half of cheese, and juice mixture in a large bowl; toss well to coat. Divide arugula mixture evenly among 6 plates; divide chicken, prosciutto, tomatoes, remaining cheese, and croutons evenly over salads.
2 1oz. slices sourdough bread cut into 1/2 inch cubes
Cooking spray
1/2 tsp. dry basil
1/8 tsp. garlic powder
3 tbsp. olive oil, divided
2oz. very thin slices prosciutto, chopped
2 tbsp. fresh lemon juice
1/4 tsp. salt
2 5oz. packages baby arugula
1 1/2oz. Asiago cheese, shaved and divided
6oz. shredded skinless boneless rotisserie chicken breast
1 C. grape tomatoes, halved
Preheat oven to 425 degrees.
Place bread cubes on a baking sheet and lightly coat with cooking spray. Add basil and garlic powder; toss well. Place bread mixture in preheating oven; bake for 8 minutes or until crisp.
Heat a large nonstick skillet over medium high heat. Add 1 tsp. oil to pan; swirl to coat. Add prosciutto; saute 4 minutes or until crisp. Drain on paper towels.
Combine remaining 2 tsp. oil, juice, and salt in a small bowl; stir well with a whisk. Place arugula, half of cheese, and juice mixture in a large bowl; toss well to coat. Divide arugula mixture evenly among 6 plates; divide chicken, prosciutto, tomatoes, remaining cheese, and croutons evenly over salads.
Tuesday, March 13, 2012
Dirty Alfredo
I remember the first time I made homemade fettucine Alfredo. I was so proud of myself. It was long before I became passionate about cooking. It was good though and probably helped set me on my journey. Now, I like dirty martinis and dirty rice. I've been known to get dirty when I work on my herb garden or in my flower beds. Dirty Alfredo sounds like it would be a most excellent addition to good things that are dirty. Promise to report back!
1 16oz. box fettucine
1/2lb. bacon
2 tbsp. butter
1 pound chicken tenderloin, cut into bite size pieces (I might just use boneless skinless chicken breasts. Sometimes chicken tenderloin pieces are weird.)
1 large onion, diced
4 cloves garlic
2 jars Alfredo sauce
1/2 C. grated Parmesan cheese
1 tbsp. Italian dressing
1/2 tsp. garlic powder
Bring a large pot of lighted salted water until cooked through yet firm to the bite, about 8 minutes, drain.
Cook the bacon in a large, deep skillet over medium high heat until evenly browned, about 10 minutes; drain on paper towel lined plate. Finely chop bacon and set aside.
Melt butter in a large skillet over medium heat. Cook and stir the chicken, onion, and garlic in the butter until the chicken is browned, about 5 minutes. Stir in the Alfredo sauce, Parmesan cheese, Italian seasoning, and garlic powder; continue to cook and stir until the chicken is no longer pink in the center and the sauce is heated through, about 5 minutes more. Add the chopped bacon and mix to serve.
1 16oz. box fettucine
1/2lb. bacon
2 tbsp. butter
1 pound chicken tenderloin, cut into bite size pieces (I might just use boneless skinless chicken breasts. Sometimes chicken tenderloin pieces are weird.)
1 large onion, diced
4 cloves garlic
2 jars Alfredo sauce
1/2 C. grated Parmesan cheese
1 tbsp. Italian dressing
1/2 tsp. garlic powder
Bring a large pot of lighted salted water until cooked through yet firm to the bite, about 8 minutes, drain.
Cook the bacon in a large, deep skillet over medium high heat until evenly browned, about 10 minutes; drain on paper towel lined plate. Finely chop bacon and set aside.
Melt butter in a large skillet over medium heat. Cook and stir the chicken, onion, and garlic in the butter until the chicken is browned, about 5 minutes. Stir in the Alfredo sauce, Parmesan cheese, Italian seasoning, and garlic powder; continue to cook and stir until the chicken is no longer pink in the center and the sauce is heated through, about 5 minutes more. Add the chopped bacon and mix to serve.
Greek Salad
This salad may make an appearance or two at some summer parties. Looking forward to the veggies when they are at their best. I have been eating red peppers this week and they have been really good. It's also nice to see more than a dozen or so of them at the store and each one looking a little sadder than the one next to it. :(
1 head romaine lettuce, rinsed, dried and choppped
1 red onion, thinly sliced
1 6oz. can pitted black olives (I may sub kalamatas)
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 C. crumbled feta cheese
6 tbsp. olive oil
1 tsp dried oregano
1 lemon, juiced
Ground black pepper to taste
In a large salad bowl, combine the romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.
1 head romaine lettuce, rinsed, dried and choppped
1 red onion, thinly sliced
1 6oz. can pitted black olives (I may sub kalamatas)
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 C. crumbled feta cheese
6 tbsp. olive oil
1 tsp dried oregano
1 lemon, juiced
Ground black pepper to taste
In a large salad bowl, combine the romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.
Slow Cooker Creole Black Beans and Sausage
I am in empty the deep freezer mode so that we can start stocking up for when the kids come. I am fairly certain I have a smoked sausage (at least one) in the deep freezer. That's a good start, right? This also might be a dish the kids would like so that I can make it once or twice while they are here. Not sure what the verdict is on black beans. Time will tell.
2lbs. smoked sausage cut into 1 inch slices
3 15oz. cans black beans, rinsed and drained
1 1/2 C. chopped onion
1 1/2 C. chopped celery
1 1/2 C. chopped green pepper
1 C. water
1 8oz. can tomato sauce
4 cloves garlic, minced
2 tsp. dried thyme
1 tsp. chicken bouillon granules
1 tsp. white pepper
1/4 tsp. cayenne pepper
2 bay leaves
Place a large skillet over medium heat, and add sausage. Cook, stirring until sausage is browned, about 5 minutes. Drain fat, and transfer sausage to slow cooker.
Stir the black beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bouillon granules, white pepper, cayenne pepper, and bay leaves into the sausage in the slow cooker. Cover and cook on low until vegetables are tender, about 6 hours. Remove bay leaves before serving.
2lbs. smoked sausage cut into 1 inch slices
3 15oz. cans black beans, rinsed and drained
1 1/2 C. chopped onion
1 1/2 C. chopped celery
1 1/2 C. chopped green pepper
1 C. water
1 8oz. can tomato sauce
4 cloves garlic, minced
2 tsp. dried thyme
1 tsp. chicken bouillon granules
1 tsp. white pepper
1/4 tsp. cayenne pepper
2 bay leaves
Place a large skillet over medium heat, and add sausage. Cook, stirring until sausage is browned, about 5 minutes. Drain fat, and transfer sausage to slow cooker.
Stir the black beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bouillon granules, white pepper, cayenne pepper, and bay leaves into the sausage in the slow cooker. Cover and cook on low until vegetables are tender, about 6 hours. Remove bay leaves before serving.
Monday, March 12, 2012
Slow Cooker Lasagna
When I make this I am going to use ricotta cheese. I am not sure I can eat lasagna with cottage cheese. Don't get me wrong, I like cottage cheese but I like it plain or with fruit. :) This will be good for when the kids are here because when the summer days are warm, I don't want to run the oven.
1lb. lean ground beef
1 onion, chopped
2 tsp. minced garlic
1 29oz. can tomato sauce
1 6oz. can tomato paste
1 1/2 tsp. salt
1 tsp. oregano
1 12oz. pkg. lasagna noodles
1/2 C. grated Parmesan cheese
16oz. shredded mozzarella cheese
In a large skillet over medium heat, cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt and oregano and stir until well incorporated. Cook until heated through.
In a large bowl, mix together the cottage cheese, grated Parmesan and shredded mozzarella cheese.
Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked noodles. Break to fit noodles into the slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
Cover and cook on low for 4 to 6 hours.
1lb. lean ground beef
1 onion, chopped
2 tsp. minced garlic
1 29oz. can tomato sauce
1 6oz. can tomato paste
1 1/2 tsp. salt
1 tsp. oregano
1 12oz. pkg. lasagna noodles
1/2 C. grated Parmesan cheese
16oz. shredded mozzarella cheese
In a large skillet over medium heat, cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt and oregano and stir until well incorporated. Cook until heated through.
In a large bowl, mix together the cottage cheese, grated Parmesan and shredded mozzarella cheese.
Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked noodles. Break to fit noodles into the slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
Cover and cook on low for 4 to 6 hours.
Sunday, March 11, 2012
Chicken and White Bean Stew
I may try this next week and substitute cannellini beans for the navy beans. Although I have both so we'll see. I found this recipe in an email from Kraft Foods. It will be a quick and easy but hearty meal. I think it will also become a fan favorite for when the kids are here.
1 small onion, chopped
1/4 C. Italian dressing
1lb. boneless skinless chicken breasts, cut into 1 inch pieces
2 cloves garlic, minced
1 14.5oz. can diced tomatoes, undrained
1 tsp. dried basil
1 15oz. can no salt added navy beans, drained
1/2 C. shredded mozzarella cheese
Cook onions in dressing in medium saucepan on medium heat for 3 minutes, stirring occasionally. Add chicken and garlic; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Stir in tomatoes and basil; simmer 8 minutes or until chicken is done.
Add beans; stir. Cook 2 minutes or until heated through, stirring occasionally. Serve topped with cheese.
1 small onion, chopped
1/4 C. Italian dressing
1lb. boneless skinless chicken breasts, cut into 1 inch pieces
2 cloves garlic, minced
1 14.5oz. can diced tomatoes, undrained
1 tsp. dried basil
1 15oz. can no salt added navy beans, drained
1/2 C. shredded mozzarella cheese
Cook onions in dressing in medium saucepan on medium heat for 3 minutes, stirring occasionally. Add chicken and garlic; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Stir in tomatoes and basil; simmer 8 minutes or until chicken is done.
Add beans; stir. Cook 2 minutes or until heated through, stirring occasionally. Serve topped with cheese.
Roasted Red Pepper Soup
During Lent I try to make some meat free soups for Friday lunches. The recipe here calls for chicken broth but I would just swap it out for vegetable broth.
2 16oz. jars roasted red peppers
2 14.5oz cans chicken broth
1 8oz. package sliced fresh mushrooms
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. ground black pepper
2 9oz. packages cheese tortellini
Place roasted red peppers in a blender or food processor and blend until smooth.
In a large saucepan, mix roasted red peppers, chicken broth, and mushrooms. Season with basil, oregano, garlic powder, salt and pepper. Bring the mixture to a boil. Stir in toretellini, and continue cooking for 8 to 10 minutes, or until pasta is al dente.
2 16oz. jars roasted red peppers
2 14.5oz cans chicken broth
1 8oz. package sliced fresh mushrooms
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. ground black pepper
2 9oz. packages cheese tortellini
Place roasted red peppers in a blender or food processor and blend until smooth.
In a large saucepan, mix roasted red peppers, chicken broth, and mushrooms. Season with basil, oregano, garlic powder, salt and pepper. Bring the mixture to a boil. Stir in toretellini, and continue cooking for 8 to 10 minutes, or until pasta is al dente.
Blueberry Buttermilk Coffeecake
As you may have noticed, I am starting to look for summer recipes. The glorious spring weather we have enjoyed the last couple of days hasn't helped my craving for summer a bit! I have spent the entire winter waiting for the other shoe to drop so to speak. I hope it doesn't come in the form of a mid to late March snowstorm. That will make me grumpy. Sometimes I bake when I get grumpy though. :)
1/2 C. butter
1 1/3 C. white sugar
2 eggs
1 tsp. vanilla
2 C. buttermilk
4 C. all purpose flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 C. blueberries
2/3 C. flour
2/3 C. white sugar
6 tbsp. butter, softened
Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. Sift together 4 cups of flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together 1/2 C. butter and 1 1/3 C. sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in blueberries. Pour batter into prepared pan. In a small bowl, combine 2/3 C. flour and 2/3 C. sugar, cut in 6 tbsp. butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
Bake in the preheated oven for 45 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve.
1/2 C. butter
1 1/3 C. white sugar
2 eggs
1 tsp. vanilla
2 C. buttermilk
4 C. all purpose flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 C. blueberries
2/3 C. flour
2/3 C. white sugar
6 tbsp. butter, softened
Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. Sift together 4 cups of flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together 1/2 C. butter and 1 1/3 C. sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in blueberries. Pour batter into prepared pan. In a small bowl, combine 2/3 C. flour and 2/3 C. sugar, cut in 6 tbsp. butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
Bake in the preheated oven for 45 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve.
Grill Marks
OK, I want to show off a little bit. On Valentine's Day, I cooked NY strip steaks for Chris and me on my cast iron grill pan that I got for Christmas. Check out my awesome grill marks. I wish I could say that I knew exactly what I was doing here but to a certain extent it was just dumb luck. I will say though, I started with A SCREAMING HOT PAN!
You can't forget your beagle on Valentine's Day. The steak below was grilled just for her!
Saturday, March 10, 2012
No Bake Cookies
This looks like a tasty cookie that could be made in the summer when we don't want to run the oven. It will keep me on my toes though. I will need to work quickly in order to not have the oatmeal and peanut butter to keep from turning to concrete!
2 C. white sugar
3 tbsp. unsweetened cocoa powder
1/2 C. margarine
1/2 C. milk
1 pinch salt
3 C. quick cooking oats
1/2 C. peanut butter
1 tsp. vanilla
In a saucepan bring sugar, cocoa, margarine, milk and salt to a rapid boil for 1 minute.
Add quick cooking oats, peanut butter, and vanilla; mix well.
Working quickly, drop by teaspoonfuls onto waxed paper and let cool.
2 C. white sugar
3 tbsp. unsweetened cocoa powder
1/2 C. margarine
1/2 C. milk
1 pinch salt
3 C. quick cooking oats
1/2 C. peanut butter
1 tsp. vanilla
In a saucepan bring sugar, cocoa, margarine, milk and salt to a rapid boil for 1 minute.
Add quick cooking oats, peanut butter, and vanilla; mix well.
Working quickly, drop by teaspoonfuls onto waxed paper and let cool.
Beef Wellington
Anyone who has watched Hell's Kitchen knows about WELLINGTONS. They're either great or terrible. All you need is a word or two from Gordon Ramsay to know what is what. Here is a recipe we may try at some point. Don't forget to get your puff pastry at Trader Joe's. Unless, you have a couple of days and nothing to do!
2 1/2lbs beef tenderloin
2 tbsp. butter, softened
2 tbsp. butter
1 onion, chopped
1/2 C. sliced fresh mushrooms
2oz. liver pate
2 tbsp. butter, softened
salt and pepper to taste
1 17.5oz. pkg. frozen puff pastry, thawed
1 egg yolk, beaten
1 10.5oz. can beef broth
2 tbsp. red wine
Preheat oven to 425 degrees. Place beef in a small baking dish, and spread with 2 tbsp. softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
Melt 2 tbsp. butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat and let cool.
Mix together pate and 2 tbsp. softened butter, season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
Roll out the puff pastry dough, and place the beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
Bake at 450 degrees for 10 minutes, then reduce heat to 425 degrees for 10 to 15 more minutes, or until pastry is a rich golden brown. Set aside and keep warm.
Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes or until slightly reduced. Strain and serve with beef.
2 1/2lbs beef tenderloin
2 tbsp. butter, softened
2 tbsp. butter
1 onion, chopped
1/2 C. sliced fresh mushrooms
2oz. liver pate
2 tbsp. butter, softened
salt and pepper to taste
1 17.5oz. pkg. frozen puff pastry, thawed
1 egg yolk, beaten
1 10.5oz. can beef broth
2 tbsp. red wine
Preheat oven to 425 degrees. Place beef in a small baking dish, and spread with 2 tbsp. softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
Melt 2 tbsp. butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat and let cool.
Mix together pate and 2 tbsp. softened butter, season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
Roll out the puff pastry dough, and place the beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
Bake at 450 degrees for 10 minutes, then reduce heat to 425 degrees for 10 to 15 more minutes, or until pastry is a rich golden brown. Set aside and keep warm.
Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes or until slightly reduced. Strain and serve with beef.
Thursday, March 8, 2012
French Country Cooking
Chris and I took a cooking class at a cute little shop called Olives 4 You in Wheaton last Saturday. It was French Country Cooking and it was taught by a lovely chef by the name of Stephanie Brocardi. I'll be honest part of me enjoyed the class because Stephanie reminded me of my French teacher in high school Marilyn Hejnosz; who could seamlessly go from speaking French like a Parisian to English from the North side of Chicago without batting an eyelash. My French is rusty at best but hearing Stephanie speak to her father before class started brought me right back to high school days. A lot of the measurements in these recipes are in weight rather than volume. This is for consistency as cup sizes can vary while 100 grams is 100 grams regardless of how much room it takes up. Stephanie suggested getting an inexpensive kitchen scale. I'll dust off my WW scale! LOL
The class was a great combination of demo, loose lecture and hands on assembly. Here is the menu for the afternoon.
MENUFrom Provence:Goat Cheese and Roasted Pepper NapoleonFrom Lorraine:QuicheFrom Bordeaux:Flank Steak Marchand de Vin (made with a hearty red wine and shallots)From Savoie(French Alps)Tartiflette(potato,cheese and bacon gratin)From Normandie:Sweet Apple Pastry with Salted Butter Caramel
I am torn between which dish I liked the best. I am a maniac about goat cheese, love quiche, was shocked at how rich the sauce was on the flank steak, wanted a 9 inch pie dish of the tartiflette, and was incredibly proud of my little apple purse (bourse). Recipes and photos to follow.
I'll start with the recipe for the Apple Bourses. Stephanie included the recipe for puff pastry. She also said that if we were pressed for time to find puff pastry that was made with ALL BUTTER. She was then kind enough to say that Trader Joe's has puff pastry made with all butter. Those of you reading this who know me, know I don't have a lot of patience. For those of you who don't know me, I don't have a lot of patience. But, I think puff pastry is something that might be worth the time and effort. Maybe someday when I will the Mega Millions lottery, I can quit my full time job and cook and bake to my heart's content...until then, it's off to Trader Joes's I go.
Apple Bourse
4 large gala apples
1/3 C. slice almonds
1/3 C. brown sugar.
Core, peel and slice the apples. Then, over high heat in a skillet, brown the apples until they are golden on the outside but still crisp on the inside. Then brown the almonds and sugar in the pan juices. Mix the apples, almonds and melted sugar together in a bowl
Take the Trader Joe's puff pastry and if it's not pre-cut into circles, cut it into 5 inch around circles. Place a tablespoon or so of the apple mixture in the center of the dough circle. with a pastry brush that just touches the water in a cup (be sure to shake off excess), paint along the edge of the circle. Then gather the puff pastry in one hand and holding the first hand still, use your other hand to fold the dough in and out to form gathers. When you get all the way around the douch, pinch dough about an inch below the top. Refer to photos if my instructions aren't clear. Place bourses on parchment lined baking sheet and paint with a pastry brush dipped in beaten egg. Again, shake excess from brush, you don't want to drown your bourse.
You can do this with a whole apple too. Bake a cored, peeled apple in a 325 degree oven for 20-30 minutes. Be sure to leave a little bit of apple at the bottom when coring so that when you fill the whole apple with the nut mixture, it doesn't leak out in baking. For a whole apple, you will want to use square pieces of puff pastry. When you gather the dough around the apple, you will want to cut sort of a tongue and groove in the dough so that you can fold them together and the dough doesn't pop open.
Bake the bourses at 375 degrees till puff pastry is golden brown.
Apple Bourse with Caramel Sauce
Apple Bourse before baking
Apple Bourse out of the oven
Goat Cheese and Roasted Pepper Napoleon
They say real men don't eat quiche. Chris ate his and it was good!
500grams flour
200 grams butter
1/3 tsp. salt
185grams water
Crumble flour, salt, and softened butter together. Add water and knead, form into a loaf and refrigerate to let do rest. Roll dough out to 1/4 inch thickness and cut into 4-5 inch rounds.
Filling
1 quart whole milk
8 eggs
1/4 tbsp. salt
1/4 tsp. dried garlic
1/8 tsp. nutmeg
1/2 tbsp Parmesan
1/2 C. shredded Swiss cheese
8 slices bacon or ham sliced into ribbons
Beat eggs with milk, salt, nutmeg, and dried garlic. dough in a ramekin, pressing down into the corners and forcing dough up the sides. Add the meat and shredded Swiss into the ramekin. Ladle egg mixture over meat and cheese.
Bake at 350 degrees for 20 to 25 minutes or until set.
This recipe will make 12 small quiches or 2 large pie pan sized quiches. Bake the large quiches for 45 minutes to an hour or until set.
The class was a great combination of demo, loose lecture and hands on assembly. Here is the menu for the afternoon.
MENUFrom Provence:Goat Cheese and Roasted Pepper NapoleonFrom Lorraine:QuicheFrom Bordeaux:Flank Steak Marchand de Vin (made with a hearty red wine and shallots)From Savoie(French Alps)Tartiflette(potato,cheese and bacon gratin)From Normandie:Sweet Apple Pastry with Salted Butter Caramel
I am torn between which dish I liked the best. I am a maniac about goat cheese, love quiche, was shocked at how rich the sauce was on the flank steak, wanted a 9 inch pie dish of the tartiflette, and was incredibly proud of my little apple purse (bourse). Recipes and photos to follow.
I'll start with the recipe for the Apple Bourses. Stephanie included the recipe for puff pastry. She also said that if we were pressed for time to find puff pastry that was made with ALL BUTTER. She was then kind enough to say that Trader Joe's has puff pastry made with all butter. Those of you reading this who know me, know I don't have a lot of patience. For those of you who don't know me, I don't have a lot of patience. But, I think puff pastry is something that might be worth the time and effort. Maybe someday when I will the Mega Millions lottery, I can quit my full time job and cook and bake to my heart's content...until then, it's off to Trader Joes's I go.
Apple Bourse
4 large gala apples
1/3 C. slice almonds
1/3 C. brown sugar.
Core, peel and slice the apples. Then, over high heat in a skillet, brown the apples until they are golden on the outside but still crisp on the inside. Then brown the almonds and sugar in the pan juices. Mix the apples, almonds and melted sugar together in a bowl
Take the Trader Joe's puff pastry and if it's not pre-cut into circles, cut it into 5 inch around circles. Place a tablespoon or so of the apple mixture in the center of the dough circle. with a pastry brush that just touches the water in a cup (be sure to shake off excess), paint along the edge of the circle. Then gather the puff pastry in one hand and holding the first hand still, use your other hand to fold the dough in and out to form gathers. When you get all the way around the douch, pinch dough about an inch below the top. Refer to photos if my instructions aren't clear. Place bourses on parchment lined baking sheet and paint with a pastry brush dipped in beaten egg. Again, shake excess from brush, you don't want to drown your bourse.
You can do this with a whole apple too. Bake a cored, peeled apple in a 325 degree oven for 20-30 minutes. Be sure to leave a little bit of apple at the bottom when coring so that when you fill the whole apple with the nut mixture, it doesn't leak out in baking. For a whole apple, you will want to use square pieces of puff pastry. When you gather the dough around the apple, you will want to cut sort of a tongue and groove in the dough so that you can fold them together and the dough doesn't pop open.
Bake the bourses at 375 degrees till puff pastry is golden brown.
Apple Bourse with Caramel Sauce
Caramel Sauce
400grams sugar
400grams heavy cream
30grams salted butter
In a dry pan, heat your sugar on low heat until it melts. Then add your cream and butter, stirring constantly until smooth and bubbly.
Puff Pastry
OK--you need to have 2 days ahead of you with not a lot to do except keep an eye on your dough and roll it out periodically. Make your pastry, then fill it with something and bake. Then call me to come over and have some!
390grams flour
1 1/2 tsp. salt
90grams cold unsalted butter
210ml cold water
300grams softened unsalted butter
Sift the flour and salt together in a large bowl.
Cut the cold butter into small pieces and then cut the pieces into the flour until the mixture crumbles.
Add all the water at once in a well in the center of the dough, mix until all the flour is incorporated. Do not knead. Dough should be somewhat sticky.
Turn dough out onto a lightly floured surface. Knead the dough a few times by hand, rounding it into a ball. Wrap the dough tightly in plastic and chill overnight.
Prepare the softened butter by placing it between two sheets of plastic wrap. Use a rolling pin to roll the softened butter into a rectangle. Dough and butter should be of approximate consistency.
On a lightly floured surface, roll dough into a rectangle. Brush away any flour from the dough's surface.
Peel plastic wrap from the butter. Position the butter in the center of the rectangle and fold the four edges of the dough over the butter, stretch the dough if necessary to cover all of the butter. Roll the dough out into an even rctangle, keep the corners of the dough at right angles.
Brush loose flour from the dough's surface. Fold the dough in thirds, like a business letter. This completes the first turn. Chill dough for at least 1 hour then rotate dough 90 degrees so that the folded edge is on your left. Roll out and fold again; returning to chill at least an hour. Puff pastry requires 5 turns.
OK, if you have had napoleons before, my guess is they have been sweet; puff pastry with custard or pastry cream in layers. The ones we made in class are savory and oh so good. In my world, you can and should put goat cheese on everything. We made a layered appetizer with roasted peppers, goat cheese with pesto in between layers of fried potato chips. You can sub sweet potatoes or beets for the potato if you choose.
75grams goat cheese
1 tsp. pesto
1.5lb. sweet peppers
1/2 small onion
4 medium Idaho potatoes
chopped garlic
Slice the potatoes thin with a mandoline and fry then until crisp in a blended oil. Your blend should be olive and something else--perhaps grapeseed oil. Then finish in a 400 degree oven to dry them out Mix your pesto with the goat cheese and set aside. Saute peppers, onion and garlic for just a minute or two and then transfer to a lipped sheet pan and roast them in a 400 degree oven until the veggies are tender. Remove from the oven and put the pepper mixture in a bowl with some balsamic vinegar.
Put your goat cheese mixture in a pastry bag or ziploc bag with a corner cut out. Place a chip down, add a tablespoon or so of the pepper mixture then a chip then the goat cheese mixture then another chip. Press down gently to get everything to set. Top with some balsamic glaze which is some balsamic vinegar which is cooked down to a syrup consistency. Eat with a big smile on your face.
Quiche Lorraine
They say real men don't eat quiche. Chris ate his and it was good!
500grams flour
200 grams butter
1/3 tsp. salt
185grams water
Crumble flour, salt, and softened butter together. Add water and knead, form into a loaf and refrigerate to let do rest. Roll dough out to 1/4 inch thickness and cut into 4-5 inch rounds.
Filling
1 quart whole milk
8 eggs
1/4 tbsp. salt
1/4 tsp. dried garlic
1/8 tsp. nutmeg
1/2 tbsp Parmesan
1/2 C. shredded Swiss cheese
8 slices bacon or ham sliced into ribbons
Beat eggs with milk, salt, nutmeg, and dried garlic. dough in a ramekin, pressing down into the corners and forcing dough up the sides. Add the meat and shredded Swiss into the ramekin. Ladle egg mixture over meat and cheese.
Bake at 350 degrees for 20 to 25 minutes or until set.
This recipe will make 12 small quiches or 2 large pie pan sized quiches. Bake the large quiches for 45 minutes to an hour or until set.
Potato Tartiflette
I will be honest, I just like saying tartiflette. This may be the potato dish we serve on Easter. We'll put it in a baking dish and cube the potatoes instead of individual servings like we did in class.
8 medium Idaho potatoes
1/2 C. cream
8 slices bacon
Brie or Reblechon cheese
White wine if desired
Cook bacon strips and set aside. Boile potatoes with skins on until tender. Cool for a bit and then peel and slice them. Layer your pan starting with potatoes and starting with cheese. Rim your pan with cooked bacon. Pour cream and a bit of white wine over the top. Bake at 375 until cheese on top is golden brown and the sauce is bubbly.
You don't find a photo of the flank steak Marchand de Vin we made because it smelled so good I ate mine before I took a photo.
Flank steak
2 medium shallots
2 C. red wine (Bordeaux)
3/4 C. demi glace
2 tbsp. butter
Salt and pepper to taste
Sear your flank steak to medium and set aside to rest. Meanwhile, chop your shallots and cook your wine and demi glace together until the sauce starts to thicken. Add the butter to make sauce silky. Strain if you wish then pour sauce over steak and enjoy!
If your in the Wheaton area (or if not, it's worth the drive), take a ride to Olives 4 You at 1720 N. Main St Wheaton, IL 60187 ph. 630-510-9000. Or visit the website-- olives-4-you.com You'll want to take all of the classes! They also have many great pastries, sandwiches, hummus, tapenades, oh yeah and OLIVES!
Sunday, March 4, 2012
Herbed Corn and Carrots
I found this recipe in Simple and Delicious Magazine and want to put it out here as a possibility for Easter dinner. The orange and yellow looks great on a plate. Plus, it will be quick and easy right before we serve.
1 16oz. pkg. frozen corn
1 large carrot, chopped
2 tbsp. water
3 tbsp. butter cubed
3/4 tsp. dried basil
1/2 tsp. onion powder
1/2 tsp. dried parsley flakes
1/8 tsp. pepper
Combine corn, carrot and water in a large microwave safe bowl. Cover and microwave on high for 6 to 8 minutes or until vegetables are tender. Drain. Add butter and seasonings, stirring until butter is melted.
1 16oz. pkg. frozen corn
1 large carrot, chopped
2 tbsp. water
3 tbsp. butter cubed
3/4 tsp. dried basil
1/2 tsp. onion powder
1/2 tsp. dried parsley flakes
1/8 tsp. pepper
Combine corn, carrot and water in a large microwave safe bowl. Cover and microwave on high for 6 to 8 minutes or until vegetables are tender. Drain. Add butter and seasonings, stirring until butter is melted.
Thursday, March 1, 2012
Chicken Pot Pie with Biscuit Crust
OK, I know I have talked about frozen pot pies we ate on TV trays as kids for a Friday or Saturday night supper. I can remember watching the Muppets while enjoying enough processed food and sodium to choke a horse. When I think about what I ate as a kid or even 10 years ago compared to how I cook now, I am amazed and glad. I wonder if this recipe can be adapted to have homemade biscuits on the top instead of tube biscuits...although I may have to be realistic. My full time job sometimes gets in my way of my cooking adventures. LOL I am going to try this as written firstand we'll see how it turns out.
1/4 C. butter
1 small onion, chopped
3 celery ribs, chopped
3 carrots, chopped
2/3 C. frozen peas
3 tbsp. chopped fresh parsley
1/4 tsp. dried thyme
1/4 C. all purpose flour
2 C. lower sodium chicken broth
2/3 C. half and half
salt and ground black pepper to taste
3 C. cooked chicken, cut into bite sized pieces
1 can refrigerated flaky style biscuits
1 egg yolk, beaten
1 tbsp. water
Preheat oven to 350 degrees.
Melt butter in a skillet over medium low heat and cook the onion, celery and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half and half and cook until the sauce is thick and bubbling. Season to taste with salt and pepper, and mix in the chicken meat.
Transfer the chicken, vegetables and sauce into a 2 quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let stand 10 minutes before serving.
1/4 C. butter
1 small onion, chopped
3 celery ribs, chopped
3 carrots, chopped
2/3 C. frozen peas
3 tbsp. chopped fresh parsley
1/4 tsp. dried thyme
1/4 C. all purpose flour
2 C. lower sodium chicken broth
2/3 C. half and half
salt and ground black pepper to taste
3 C. cooked chicken, cut into bite sized pieces
1 can refrigerated flaky style biscuits
1 egg yolk, beaten
1 tbsp. water
Preheat oven to 350 degrees.
Melt butter in a skillet over medium low heat and cook the onion, celery and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half and half and cook until the sauce is thick and bubbling. Season to taste with salt and pepper, and mix in the chicken meat.
Transfer the chicken, vegetables and sauce into a 2 quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
Looks good, doesn't it?
Overnight French Toast
Last May we had Mother's Day brunch at my aunt's. It was fantastic for several reasons. It allowed Chris and me to see both Moms on their special day as well as my aunts but it showcased breakfast food which I LOVE!
We didn't get much French toast growing up. Something about the smell of it cooking didn't agree with my Mom so it was a big treat when we would stay overnight at my Grandparent's hours. Hot off the griddle with some butter and powdered sugar and you are good to go. Sorry, this blogger is not a maple syrup fan...but feel free to use it when you try this recipe!
1/4 C. butter, melted
3/4 C. packed light brown sugar
1 loaf brioche or Challah bread, sliced 1 1/2 inches thick
8 eggs
1 C. whole milk
1 tbsp. vanilla
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/2 C. pecans, measured then chopped
1/8 tsp. salt
In a small bowl, combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish.
Arrange slices of bread in the baking dish, overlapping if necessary.
Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread slices.
Sprinkle chopped pecans over bread slices.
Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350 degrees.
Bake casserole for 30 to 35 minutes. If the top starts browning too quickly place a foil loosely over the top of the casserole for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked but don't dry it out completely.
Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.
We didn't get much French toast growing up. Something about the smell of it cooking didn't agree with my Mom so it was a big treat when we would stay overnight at my Grandparent's hours. Hot off the griddle with some butter and powdered sugar and you are good to go. Sorry, this blogger is not a maple syrup fan...but feel free to use it when you try this recipe!
1/4 C. butter, melted
3/4 C. packed light brown sugar
1 loaf brioche or Challah bread, sliced 1 1/2 inches thick
8 eggs
1 C. whole milk
1 tbsp. vanilla
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/2 C. pecans, measured then chopped
1/8 tsp. salt
In a small bowl, combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish.
Arrange slices of bread in the baking dish, overlapping if necessary.
Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread slices.
Sprinkle chopped pecans over bread slices.
Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350 degrees.
Bake casserole for 30 to 35 minutes. If the top starts browning too quickly place a foil loosely over the top of the casserole for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked but don't dry it out completely.
Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.
Beef Tenderloin
I think we are planning on beef tenderloin for Easter dinner. This may be how we fix it. We might test it out first and I will report back.
1 3lb. beef tenderloin roast
3/4 soy sauce
1/2 C. melted butter
Preheat oven to 350 degrees.
Place roast into a shallow glass baking dish. Pour soy sauce and butter over the tenderloin.
Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until internal temperature of the roast is 140 degrees for medium. Or, cook to your desired degree of doneness. Let meat rest 10 to 15 minutes before slicing.
1 3lb. beef tenderloin roast
3/4 soy sauce
1/2 C. melted butter
Preheat oven to 350 degrees.
Place roast into a shallow glass baking dish. Pour soy sauce and butter over the tenderloin.
Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until internal temperature of the roast is 140 degrees for medium. Or, cook to your desired degree of doneness. Let meat rest 10 to 15 minutes before slicing.
Chuckwagon Stew
Somewhere out there, stew meets barbecue. That's where this recipe was created. This couldn't be easier. Throw together some corn bread or some beer bread and you've got a meal!
1 1/2lbs cubed beef stew meat
1/2lb. smoked sausage, sliced
1 medium onion, sliced
2 potatoes, scrubbed and cubed
1 28oz. can barbecue baked beans
Place the beef stew meat, sausage, onion, and potatoes in a slow cooker, and stir to distribute evenly. Spoon the baked beans evenly over the mixture. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
1 1/2lbs cubed beef stew meat
1/2lb. smoked sausage, sliced
1 medium onion, sliced
2 potatoes, scrubbed and cubed
1 28oz. can barbecue baked beans
Place the beef stew meat, sausage, onion, and potatoes in a slow cooker, and stir to distribute evenly. Spoon the baked beans evenly over the mixture. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
Best Ever Chocolate Cake
So, how much of a dork am I when I get recipes sent via email to me from multiple sources?? Don't feel that you have to leave a comment answering the above question. I think this may be the cake I make for Chris' birthday this year. Shhhh! Don't tell him. He's not a big nut fan so I may skip them but I think he will be happy enough with the chocolate. Kraft Foods is the source on this recipe
1 pkg. (8 squares) Baker's semi sweet chocolate, divided
1 pkg. chocolate layer cake mix
1 pkg. Jello chocolate instant pudding
4 eggs
1 C. sour cream
1/2 C. oil
1/2 C. water
1 tub (8oz.) Cool Whip (Do not thaw)
2 tbsp. sliced almonds
Heat oven to 350 degrees.
Chop 2 chocolate squares. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until well blended. Stir in chopped chocolate. Pour into 2 9-inch round pans sprayed with cooking spray.
Bake 30 to 35 minutes or until toothpicks inserted in the cake centers come out clean. Cool in pans for 10 minutes. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.
Microwave Cool Whip and remaining chocolate squares in microwaveable bowl on high 1 1/2 minutes or until chocolate is completely melted and mixture is well blended, stirring after 1 minute. Let stand 15 minutes to thicken.
Stack cake layers on plate, filling and frosting with Cool Whip mixture. Sprinkle with nuts. Keep refrigerated.
Another option would be topping the cake with crushed Thin Mint cookies. :) Check out the photo below.
1 pkg. (8 squares) Baker's semi sweet chocolate, divided
1 pkg. chocolate layer cake mix
1 pkg. Jello chocolate instant pudding
4 eggs
1 C. sour cream
1/2 C. oil
1/2 C. water
1 tub (8oz.) Cool Whip (Do not thaw)
2 tbsp. sliced almonds
Heat oven to 350 degrees.
Chop 2 chocolate squares. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until well blended. Stir in chopped chocolate. Pour into 2 9-inch round pans sprayed with cooking spray.
Bake 30 to 35 minutes or until toothpicks inserted in the cake centers come out clean. Cool in pans for 10 minutes. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.
Microwave Cool Whip and remaining chocolate squares in microwaveable bowl on high 1 1/2 minutes or until chocolate is completely melted and mixture is well blended, stirring after 1 minute. Let stand 15 minutes to thicken.
Stack cake layers on plate, filling and frosting with Cool Whip mixture. Sprinkle with nuts. Keep refrigerated.
Another option would be topping the cake with crushed Thin Mint cookies. :) Check out the photo below.
Subscribe to:
Posts (Atom)
-
It only seems fitting to add a recipe giving homage to NASCAR's home state as a watch this weeks installment of the Sprint Cup circuit. ... -
I was home last Tuesday prepping the pasta salad I was taking to my sister's July 4th celebration when I saw this on a rerun of the Rac...
-
This is another recipe from Taste of Home Feb/Mar 2024 issue. I did my own spin on it. I’ll note where I made changes. 24oz. frozen bread...