Stirring the Pot

Cherry Jam Shortbread Cookies

2012-02-06T14:30:00.003-05:00

Every time I clean out my pantry and/or my fridge it's somewhat of an adventure. Apparently I've started to stockpile food items. In fact, I think I would qualify as a hoarder. I believe it began last year when I found 29 boxes of pasta in my pantry. Then I opened my freezer and found 6 bags of peas and 5 bags of shrimp. This time around I found 8 different jars of mustard, 10 bags of dried beans, several bags of dried chiles, about a dozen different breakfast cereals for the kids, and approximately 7 jars of jellies, jams, and preserves. I think I may need to join a program or something.

In the meantime I think I'll console myself with these cute, buttery, heart-shaped shortbread cookies. If you're like me at all, then you already have all the ingredients on hand to make these. One jar of jelly down...six more to go!

Cherry Jam Shortbread Cookies

Adapted from Apples for Jam by Tessa Kiros

Makes about 12 to 15 bars, depending on size

7 tablespoons butter, softened

1/2 cup superfine sugar

1-2/3 cup all-purpose flour

1/2 teaspoon baking powder

1 egg, lightly beaten

1 few drops of vanilla extract

about 2/3 cup of your favorite jam

Preheat the oven to 325F. Have a 8 x 8 baking pan ready - you can line it if you like, to help you lift out the shortbread when it's cooked, but it's not absolutely necessary.

Put the butter and sugar in a good-sized bowl and work them together by hand or wooden spoon until combined. Add flour and baking powder and work them in. Add the egg and vanilla and knead them in until it is all compact and smooth. Cover with plastic wrap and leave in the fridge for at least half an hour until the dough is firm enough to roll out.

Divide the dough in half. Roll out one half on a lightly floured surface so that it will fit into your pan. It should be about 1/8 inch thick. Fit it into your baking pan, making sure that it is fairly even thickness all over. Spread the jam over the top, and fit as exactly as possible over the bottom one. If it is difficult to lift, roll it loosely over your rolling pin and carry it that way. It isn't essential that all your edges are exact; you can break off a bit from here and patchwork it in there. It will taste the same.

Bake for about 20-25, checking regularly, or until the shortbread is golden in places. The edges will start to turn golden brown first, followed by the top. Remove from the oven and cool for 5 minutes in the pan. Lift out of the pan, using the paper.

Cut into shapes with a cookie cutter, or just into squares or diamonds. Or you can leave it in one piece and keep cutting chunks out of it as you go. It will keep in a sealed container for 5 to 6 days.

Theme: February Potluck

Very Thin Fries with Sriracha-Garlic Mayonnaise

2012-02-05T11:00:00.000-05:00

Do you make your own mayonnaise? I do, but it's only been recently. Why only recently? Well, I have an unnatural fear of eating anything that contains raw eggs. However, one day I needed some mayonnaise for a recipe and I was completely out. I didn't want to run to the store so I made my own. It was an eye opening experience and now I simply can't go back to the storebought brands. Homemade mayonnaise is so much better! It's way easier than you'd ever imagine and you can flavor it up any way you chose. You simply can't go wrong.

I made this batch of mayonnaise for my husband who loves to dip his fries in mayo. My husband is also a huge fan of sriracha so I added a heaping tablespoon of sriracha to spice it up. The result was a pefectly balanced mayonnaise. Not too spicy, just the right amount of heat. Garlic loves mayonnaise so I left the cloves in. If you're not a garlic fan you can take the garlic out before blending.

I served the sriracha-garlic mayonnaise with Tessa's very thin fries. Tears were shed over the fries. Big tears. The kids fought over them, literally. I ended up doubling the recipe (8 potatoes total) and I still only manged to sneak a few for myself.

Mayonnaise

Adapted from Apples to Jam by Tessa Kiros

Makes 1 cup

1 cup olive oil (or canola oil)

(OR a mixture of canola and olive oil)

1 big garlic clove, peeled and squashed a bit

1 whole egg

1 egg yolk

1/2 teaspoon Dijon mustard

1/2 tablespoon apple cider vinegar

juice of half a lemon

1/2 teaspoon salt

freshly ground black pepper

For Sriracha Garlic Mayo: Do not discard the garlic cloves. Leave them in the mixture and blend. Add 1 heaping tablespoon of sriracha, and stir/blend.

Put the oils in a bowl with the garlic clove and leave for 15 minutes or so to infuse. Remove the garlic, if you wish, or if you want extra garlic flavor leave it in.

In a small processor or with a handheld blender, whiz the eggs until they become very thick. Add the mustard, vinegar, lemon juice, and 1/2 teaspoon of salt and whiz together. With the motor running, add the oil drop by drop, and continue mixing until all the oil has been added and the mixture is thick and fluffy. Taste for salt and pepper. Remove mayo to a bowl and stir in one tablespoon of sriracha. Serve immediately or store in fridge for up to 1 or 2 days.

Very Thin Fries

Adapted from Apples for Jam by Tessa Kiros

Serves 4

4 medium potatoes

canola oil or olive oil, for frying

salt

Peel the potatoes and cut them into slices about 1/4 inch thick, keeping them long. Cut these into 1/4 inch sticks. Rinse under cold water and dry thoroughly on paper towels.

Pour about 2 inches of oil into a cast iron pan. Place over medium-high heat until the oil is hot. You will need to fry the potatoes in batches. Just or minute or so after you have put the fries in the oil, give them a stir with a wooden spoon to make sure none are sticking. Leave them for a minute or two to crisp up and then give another stir. Let them fry until they are nice and crisp and lightly golden. Lift them out into a bowl lined with paper towels to absorb the excess oil. Transfer them to a clean bowl, scatter with salt and pepper (if desired), and serve at once.

Theme: Some Like it Hot - and Spicy!

Note: Because homemade mayonnaise contains raw eggs, it's something that needs to be made and used within a day or two. I reduced the original recipe, which was for 2 cups, down to 1 cup (which is still quite a bit of mayo to use in 2 days). It is best to make only the amount you can use within that time.

Cookbook Review: The Butch Bakery Cookbook

2012-01-31T07:00:00.001-05:00

The Butch Bakery Cookbook

by David Arrick with Janice Kollar

Hardcover

192 pages

The Butch Bakery Cookbook is all about cupcakes. Masculine cupcakes. Cupcakes for grown men. You won't find any frilly pink frosting or colorful sprinkles in this book. Instead you'll find recipes for jumbo cupcakes named Beer Run, Triple Play, Tailgate, Camp Out, Side Car, and Jack Daniels Rush. Manly cupcakes made with spices, bacon, nuts, liquor and beer. This is not your mother's cupcake cookbook.

Chapters Include:

Introduction: Dessert for Dudes

Chapter 1: Working

Chapter 2: Play Ball!

Chapter 3: Touchdown

Chapter 4: Barbecue Season

Chapter 5: Couples' Night Out

Chapter 6: Butch's On-The-Go

To test out the cookbook I really wanted make the cover recipe, which is a maple cupcake with milk chocolate ganache and Butch's bacon bits (baked crumbled bacon with brown sugar and freshly cracked pepper). However, everyone in the house kept eating up all all the bacon. So I had to come up with another plan.

Collectively, we decided on the New Yawk Cream Pie cupcakes. The New Yawk Cream Pie cupcake is a yellow butter cupcake filled with vanilla pudding and topped with an easy chocolate glaze. The recipe is from Chapter 6, Butch's On-The-Go. While Chapters 1-5 feature rather intermediate homemade recipes, Chapter 6 features recipes using pre-made cake mixes.

New Yawk Cream Pie Cupcakes

Adapted from The Butch Bakery Cookbook by David Arrick

Makes 18 jumbo cupcakes or 24 regular sized cupcakes

"A Yellow Butter Cupcake filled with Vanilla Pudding and topped with an Easy Chocolate Glaze. We know that sometimes you want a cupcake, but time is of the essence. So here's an easy way to cut out the middleman and get right to the nitty-gritty. Choose the butter version of a boxed yellow cake mix for these cupcakes. We've switched up the ingredients here so that you won't even know these cupcakes came from a mix. Filled with store-bought vanilla pudding and topped with our super-easy chocolate glaze, you'll impress all of your friends, and no one will be the wiser."

For the Yellow Butter Cupcakes:

1 (18.25 ounce) package yellow butter cake mix

3 large eggs, broken into a small bowl

1 cup half and half

4 tablespoons unsalted butter, melted an cooled slightly

2 teaspoons pure vanilla extract

For the Vanilla Filling:

4 (4-ounce) containers store-bought vanilla pudding

For the Easy Chocolate Glaze:

1 (16-ounce) can store-bought chocolate fudge frosting

Make the cupcakes: Place a baking rack in the center of the oven and preheat the oven to 350F. Line three 6-cup jumbo sized muffin pans with liners and set aside (I used regular sized muffin pans). In a large sized mixing bowl, add all of the cupcakes ingredients. With an electric mixer on low speed, mix for 30 seconds to combine, and then beat on medium-high for 2 to 3 minutes more, scraping down the sides of the bowl as needed.

Fill each of the prepared muffin cups with no more than 1/4 cup batter, about 1/2 full. Bake, rotating the pans halfway through, until the tops are just firm to the touch and a tester inserted in the center of a cupcake comes out clean, about 22 minutes. Leave the cupcakes in the pan on a rack to cool for 5 to 10 minutes. Transfer the cupcakes to the wire rack to cool completely before filing and frosting, about 1 hour.

Make the Glaze: In a small saucepan, heat the frosting until melted enough to run off a spoon. Let cool slightly to thicken.

Cupcake Construction: Using a small paring knife or melon baller, cut a 2-inch diameter hole in the top of each cupcake. Reserve the cutout pieces. Fill with pudding almost to the top of the hole, about 1 rounded tablespoon each, and then slice a piece from the reserved cutouts to cover the pudding. Using a measuring tablespoon, spread 1 heaping tablespoon of chocolate glaze over the top of each cupcake. Don't worry if it drips over the sides. Cupcakes can be refrigerated for up to 3 days in an airtight container, or frozen for 1 month.

The Butch Bakery Cookbook is fun, unique, and creative. It's definitely worth a sneak peek!

La Pizza Rossa (The Bread Lover's Pizza)

2012-01-28T14:00:00.005-05:00

We've all heard of the meat lover's pizza, the cheese lover's pizza, and the veggie lover's pizza. Meet the new bread lover's pizza. The crust on this pizza rossa is at least one and a half inches thick, giving a whole new meaning to thick crust pizza.

The dough on this pizza is dimpled, which allows room for more toppings, creating a harmonious balance between the thick crust and what lies on top. Creating good dimples in your dough is the secret to this pizza. Each dimple is like a secret holding extra little bits of sauce and cheese.

As written, this recipe called for topping only with a homemade tomato sauce. I wanted to make my pizza more of a main course pizza so I added the standard cheese and pepperoni. Feel free to customize this pizza as you wish. There are so many different variations that would be good with this thick crust. This recipe makes a huge pizza that easily fills up a large sheet pan. You will have enough pizza to feed a large family or a small crowd.

La Pizza Rossa

Adapted from Apples for Jam by Tessa Kiros

Makes 12 to 15 pieces

Dough:

1-3/4 cups warm (comfortable to your fingers) water

1 (3/4-ounce) cake fresh yeast, crumbled or 1 (1/4-ounce) package active dry yeast

1 teaspoon honey

1-1/2 tablespoons olive oil

4-3/4 cups all purpose flour

1-1/2 teaspoons salt

Tomato Topping:

5 tablespoons olive oil

1 large clove garlic, peeled and squashed a bit

2 (14-ounce) cans diced tomatoes

1 teaspoon salt

3 basil leaves, torn

cheese, pepperoni, sausage, veggies (optional)

12 ounces of shredded mozzarella

pepperoni, to your liking

about 1/2 cup freshly grated Parmesan
sprinkle of parsley, basil, and/or any other herbs

Put the water, yeast, honey, olive oil, and 3 fistfuls of the flour in a bowl. Mix with an electric beater until smooth. Cover the bowl and leave for 20-30 minutes, until the mixture froths up and looks foamy on top. Mix in the rest of the flour and 1-1/2 teaspoons of salt. The dough will be very soft and sticky- don't be tempted to add more flour. Now, using a dough hook, mix for about 4 to 50 minutes so everything is completely incorporated. If you don't have a dough hook, just mix it with your hands, slapping it from one side of the bowl to the other as it will be too soft to knead. Cover the bowl with a couple of cloths and leave it in a warm and draft-free place for about 1-1/2 hours, or until the dough has puffed up well.

Note: I turn my oven on warm/lowest setting and leave the bowl on top of the oven.

Very lightly oil an 11 by 15 by 1-1/2 inch baking pan. Punch down the dough with one firm blow to the center. Spread the dough gently onto the pan, right out to the edges, working it with your palms to stretch it along the pan. If it won't stretch easily, leave it to relax for another 5 minutes and then gently stretch out the dough, starting from the center and flicking your palms across it. Make sure the dough doesn't break anywhere and that it is more or less evenly spread. Put in a warm draft-free place. Arrange four glasses around the pan and drape a couple of dish towels or a towels over them like a tent to completely cover the sheet (so that the dough doesn't stick to the cloth as it rises). Leave for 45 minutes or so, until the dough has puffed up.

For the tomato topping, heat the oil with the garlic in a saucepan and, when you begin to smell the garlic, add the tomatoes, basil, and 1 teaspoon of salt. Cook for about 15 minutes over fairly strong heat, until the sauce loses its wateriness and starts to look thick and bubbly. If you like, you can whiz it a couple of times with a handheld blender to make it a little smoother, but still keep some chunks. Meanwhile, preheat the oven to 450F.

Dimple the top of the dough here and there with your fingers so that the tomato has some nests to settle into (take care not to deflate your dough, though). Scatter the tomato sauce over the top and gently spread it out with the back of the ladles. It may seem like a lot of sauce, but it keeps the pizza lovely and moist. Top with other toppings, if using. Put the pan in the oven and bake for about 20 minutes (depending on the strength of your oven) until the pizza is golden and a bit crusty here and there. Check that the bottom is crusty and crispy, too, and cook for longer if you need to. Cut up into squares to serve. I think this is best warm, but it can also be served at room temperature, or reheated.

Theme: Potluck

Linked to Bake Your Own Bread @ girlichef

Tex-Mex Meat Loaf with A Chipotle-Tomato Glaze

2012-01-25T09:00:00.003-05:00

I attempt to write my menu plan based on the sales in the store, but I always allow myself to pick a few recipes that I simply just want to make. Lately what I want is pretty much anything from The Homesick Texan cookbook. It's my go-to cookbook for the moment.

I have a favorite recipe for your classic everyday meat loaf, but this recipe for Tex-Mex Meat Loaf with Chipotle-Tomato Glaze has been calling to me ever since I first laid eyes on it. I blame it all on the chorizo. The idea of adding chorizo to meat loaf was completely intriguing to me.

This meat loaf is dense in texture, packed with lots of flavor (chorizo, cilantro, onions, garlic, cumin, and oregano), and topped with a glaze that is spicy from the chipotle and slightly tangy from the lime. It's not your everyday meat loaf. It's meat loaf with a punch of flavor. My husband who loves all these ingredients separately, did not love this meat loaf. He said he preferred a normal old-fashioned meat loaf to this recipe. I have to agree with him. I certainly appreciated and enjoyed all the flavors in this recipe, but I think I prefer a simple old-fashioned meat loaf best.

Tex-Mex Meat Loaf with A Chipotle-Tomato Glaze

Adapted from The Homesick Texan by Lisa Fain

Serves 10-12

For the Chipotle-Tomato Glaze:

1 cup crushed canned tomatoes, preferable fire roasted

1/2 or 1 canned chipotle chile in adobo (depending on how much heat you like)

2 tablespoons lime juice

2 -3 cloves of garlic

salt and pepper, to taste

For the Meat Loaf:

1/2 tablespoon vegetable oil

1/4 medium yellow onion, finely diced

4 cloves of garlic, finely minced

1-1/2 pounds lean ground beef

1/2 pound Mexican chorizo, removed from casing

1/4 cup chopped cilantro

2 large eggs

1 cup finely ground crackers or tortilla chips (or a combo of the two)

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon Worcestershire sauce

1 teaspoon black pepper

1 teaspoon salt

Preheat oven to 350 degrees and line a large baking sheet with foil. Butter or grease the foil so the meat loaf does not stick.

To make the chipotle-tomato glaze, in a blender, puree until smooth the crushed tomatoes, chipotle chiles, lime juice, and garlic. Add salt and pepper to taste.

To make the meat loaf, heat the oil in a skillet on medium-low heat, and add the onion. Cook uncovered for 5 minutes, stirring occasionally. Add the garlic and cook for 30 more seconds.

Slide the cooked onions and garlic into a large bowl. Add to the bowl the ground beef, the chorizo, cilantro, eggs, ground crackers (I used Ritz) or tortilla chips, oregano, cumin, Worcestershire sauce, black pepper, and salt. With your hands, gently mix all ingredients until well combined.

Take the meat and form it into a loaf. Place it on the sheet and take half of the chipotle-tomato glaze and spread it on top of the meat loaf. Place meat loaf in the oven and bake for 50 minutes. Remove from the oven, spread the remaining chipotle-tomato glaze on top, and place back in the oven for about 10 more minutes. Let the cooked meat loaf sit for 15 minutes and then slice with a serrated knife and serve.

Couponing 101

2012-01-22T20:25:00.001-05:00

I received quite a few questions and emails regarding my last post about couponing. Those questions were fresh in my mind as I clipped my coupons this morning and I thought it would be fun to share some tips and tricks with you. Here they are, in no particular order.

Tip # 1: Only clip coupons for things you actually use. Couponing has a way of being addictive. Take caution not to buy things just because they are a good deal. The coupons above are all things we use (hot sauce, pickled jalapenos, dishwasher detergent, vitamins, aluminum foil, nuts. Italian sausage, canned tomatoes, yeast, Cheerios (for my 5 year old) and cheese. (These coupons total $10.50 in savings)

Tip #2: Learn the coupon policy for your store(s). Every store's coupon policy varies. Visit your store's website or go to their customer service desk and ask them about their coupon policy. Most stores will double any coupon that is $.50 or less (this is as good as it gets at my store). However, some stores double coupons up to $1, making each $1 coupon instantly worth $2. Anytime you can double a coupon worth $1 then you are going to get an amazing deal (you may even get money back)! Additionally, some stores will double the value of any coupon on one particular day of the week. If this is the case then it would definitely be worth doing the majority of your shopping on that day. I could go on and on here, but it is best to check with your store. You'll want to be fully informed so that you don't run into any surprises.

Tip # 3: You'll find the best deals by combining what's on sale along with your coupons. Here is a perfect example.

This week my local store has cans of Hunt's tomatoes on sale for $.59 each. I have a coupon for $.45 off 3 cans, which automatically doubles to $.90 off. Therefore I will buy 3 cans for a grand total of $.87 ($.59each x 3 cans = $1.77 - $.90 coupon = $.87). You really can't beat a deal like that! Canned tomatoes are a staple, especially in the winter. I will be so glad to have these on hand in my pantry. In fact, this leads me to my next tip.

Tip #4: If there are good deals to be had, and you have the room/space, stock up! Don't be afraid to ask a friend for their paper when they're finished with it OR if the savings dictate, buy another paper. The main point is to stock up. Sales and coupons are on cycles and oftentimes you will run out of a product before it cycles again.

Tip # 5: Make sure your coupon is the best deal to be had. Do not go to the store determined to use your coupon without first checking prices for the other brands. Every once in awhile it happens where I'll clip a coupon and then go to the store to find that another brand is cheaper. The motto here is to pay attention. Don't use your coupon just for the sake of using your coupon. Remember, you are after the best deal.

Tip# 6: Certain stores, like Walgreens, allow you to combine their store coupons with manufacturer's coupons. This is one of my favorite tips/tricks. Walgreens is the place where I find a lot of great deals. And, I must not be the only one because I frequently see other people couponing there as well. After you clip the coupons from the coupon inserts, get out your Walgreens ad. Inside the Walgreens ad there is another set of coupons. Here is an example.

Walgreens has a coupon for $2 off Listerine which they will allow me to combine with my mfg. coupon for $1 off. I happen to know this particular bottle of Listerine is always $3.99. This means that with my combined coupon I will be getting this Listerine for $.99. Again, if possible I would stock up on this because this is a big staple in my house.

I should also mention that in addition to their weekly sales ad, Walgreens also puts out a monthly pamphlet (available at the front of the store by the sales ad) that also has coupons in it. There have been times where I have used a Walgreen sales ad coupon, combined with a coupon from the monthly pamphlet, and a mfg. coupon. I love that Walgreens allows you to triple up on coupons. However, be cautioned when it comes to using mfg. coupons at Walgreens. You can use them, but Walgreens will not double them. Therefore, if you have a mfg. coupon and cannot match it with a Walgreens store coupon then it is best to use your mfg. coupon at the regular grocery store so that it can be doubled.

Tip # 7: Be Organized. If you decide to coupon then you will need some sort of organizer. I don't have anything fancy or pretty. I just use an old photo album that has separate compartments and I've labeled each compartment with a sharpie marker. Each week I take care to go through my coupons, removing any expired ones, and at the same time refreshing my memory with the coupons that I do have so that I can better match my coupons to what's on sale that week. As I make my grocery list I set aside the coupons I want to use and place them in a ziploc baggy to take to the store.

Tip #8: Keep your coupons with you. One of the most valuable lessons I've learned while couponing is to ALWAYS keep my coupons with me. I keep my coupon book in the trunk of my car so I always have it. You never know when you are going to find a good deal.

Tip #9: Leave your kids, and any other distractions, at home when you shop! Kids are cute, and I have two of my own, but I try my best to leave them at home when I do my shopping. There is no way you can pay attention to the deals, your coupons, and the cashier who is ringing up your order if you have kids in tow.

Tip# 10: Try to plan a menu based on your savings. Challenge yourself to come up with recipes based on the items you buy with your coupons. This week it's pretty much a no brainer for me. Based on the canned tomatoes, yeast, Italian sausage and cheese I will most definitely be making some homemade pizzas. The coupon for the pickled jalapenos is just the push I needed to make The Homesick Texan's breaded and fried pickled jalapeno slices, which have been on my to-do list for awhile now.

Bonus Tip: When couponing, please pay attention to the cashier ringing your order and also double check your receipt to make sure all your deals rang up correctly. Cashiers are busy and bound to make mistakes and sometimes the computers do not code the deals correctly. Don't be afraid to point out errors while the cashier is ringing up your order. Also, know beforehand how much you should be saving with your coupons so that you can double check your receipt afterwards and make sure it is all accounted for. The grand total of my coupons above is $10.50 and I will be sure to make sure I see $10.50 in savings at the bottom of my receipt.

Another Bonus Tip: If you're interested in couponing, but are feeling a little nervous about it all, then start off small. Find yourself one good deal, grab your coupon, take it all to the register, and have it rung up separately so you can look at the receipt and understand it. Next time around you'll feel more comfortable and you'll understand the rules a little better.

As of right now, I only use my local Sunday newspaper for coupons. Some people like to get their coupons online, but then it is necessary to print them, which does involve extra cost. If you're interested, there are some great online coupon sites out there, namely smartsource.com and redplum.com.

I hope this bit of information was helpful in answering some of the questions. If you have any additional questions, or tips of your own, feel free to share them in the comments section, or via email. I'd love to hear about them!

Baked Feta

2012-01-21T13:20:00.003-05:00

Every Sunday morning I drive down to the gas station, pick up a newspaper, and then come home and look through the grocery ads and coupons. It's something that's become a ritual. Mostly I'm trying to match up the coupons with what's for sale in my local grocery store. When I can make a match this means big savings.

Now, when I mention coupons, I'm not talking about coupons for boxed or processed foods. I'm talking about coupons for things like drinks, cheese, yogurt, milk, produce, pasta, rice, baking goods, other staples, and household goods. Perfectly healthy things that we use and/or eat. On average I usually save about $30-$50 per grocery trip.

For example, last week I noticed taco shells were on sale for $1.37 per box. There was a coupon attached to the box for $1.00 off, making each box $.37 cents each. Since taco shells are made with whole grain and only preserved with lime, I see no harm in buying this product. Plus, we are huge fans of tacos in my house. I bought 8 boxes of taco shells for a grand total of $2.96. I'm a big fan of stocking up.

Speaking of stocking up, if you took a peek in my refrigerator you would notice that it's definitely stocked up on cheese. This is for two reasons. Number one, we're total cheeseheads. Number two, I can almost always buy cheese on sale and double my savings with coupons.

This baked feta recipe is a great example. I found the feta on sale for $2.39 and it was also buy one get one free. That's right. Two eight ounce packages of feta cheese for $2.39. You really can't pass up a good deal like that.

Throw in some bread, a tomato, a little green pepper and you have a gorgeous baked feta appetizer that instantly transports you to Greece. This baked feta has bright clean flavors, tastes fresh and tangy, yet still satisfies that hot, bubbly, cheesy obsession we all have from time to time. Plus, it smells downright delicious and will have everyone running into the kitchen to see what you're making.

Baked Feta

Adapted from Food From Many Greek Kitchens

by Tessa Kiros

Serves 2

7 ounces feta, crumbled

1-1/2 ounces green sweet pepper, finely sliced

1/2 small tomato, chopped

1 to 2 tablespoons olive oil

2 good pinches dried oregano

freshly ground black pepper

Preheat the oven to 400F. Divide the feta between 2 small shallow ceramic dishes. Scatter the green pepper and tomato. Drizzle on the olive oil, crumble the oregano in and top with a good grind of black pepper. Bake until a bit crusty on the sides, about 20 minutes.

Disclaimer: I'm not sharing any of this information to toot my own horn. I just want everyone to know there are some great deals out there if you take the time to look. If you have any tips/tricks of your own, I'd be more than happy to hear about them!


Theme: White As Snow

Chorizo Empanadas

2012-01-18T14:50:00.002-05:00

For the next several posts I'll be bringing up topics like food budgets, couponing, choosing recipes/menu planning, writing out grocery lists, and going grocery shopping. These things relate to everyone, but are especially time consuming and tedious for the food blogger. If nothing else, this is my way of confessing for all the somewhat psychotic, obsessive/compulsive, over the top things I do related to food and food shopping.

Let's begin with the food budget. When I say food budget I mean a ballpark figure spent on food items every week, two weeks, or monthly. Do you have a food budget? If so, (and you feel comfortable sharing) how much is it? Also, how many are you cooking for? And, finally..if you do have a food budget, do you stick with it?

I'd say my food budget, for a family of four, is about $400 to $600 per month, definitely not over $600. This includes all the meals (we almost never eat out), lunches packed for my husband and daughter, and special meals for my son who has all kinds of food allergies.

My husband likes to tease me that I spend more than the average amount on groceries because I'm a food blogger. When he does that I just call his bluff. This recipe for chorizo empanadas is a perfect example of how inexpensive it really is to make things at home. A little flour, a little butter, leftover cheese and some chorizo and you have a plateful of appetizers, an on-the-go breakfast, or you can add some veggies and call it dinner. Either way, this whole batch of empanadas cost me about five to six dollars. Making food from scratch is always going to be healthier, tastier, and way more cost effective. Are you with me?

Chorizo Empanadas

Adapted from The Homesick Texan by Lisa Fain

Makes about 16

For the Crust

8 ounces cream cheese, room temperature

1/2 cup unsalted butter, room temperature (1 stick)

1-1/2 cups all-purpose flour

1/2 teaspoon salt

For the Filling

1 teaspoon vegetable oil

1 pound Mexican chorizo, removed from it's casing

1/2 cup grated Monterey Jack cheese (2 ounces)

1/4 cup pitted black olives, sliced

1 clove garlic, minced

1 jalapeno chile, seeds and stems removed, diced

2 tablespoons chopped cilantro

1/4 teaspoon ground cumin

salt and black pepper, to taste

For the Empanada

1 large egg

2 tablespoons milk

sesame seeds for sprinkling (I omitted these)

salsa, for dipping

To make the crust: Mix together the cream cheese and butter until smooth. Stir in the flour and salt until a smooth dough is formed. Wrap in plastic wrap and refrigerate for 30 minutes.

To make the filling: Meanwhile, heat the vegetable oil in a large skillet, preferably a cast-iron skillet, on medium-low heat. Crumble the chorizo into the skillet. While occasionally stirring, cook the chorizo until it's done, about 7 to 10 minutes. Drain the excess fat and in a bowl mix the cooked chorizo with the grated Monterey Jack cheese, black olives, garlic, diced jalapeno, cilantro, and cumin. Taste and add salt and black pepper.

To make the empanadas: Preheat the oven to 375 degrees and lightly grease a baking sheet. Take the dough out of the refrigerator and roll it out on a floured surface until it's 1/8 inch thick. Cut into 5-inch rounds and then gather the scraps, roll out again and cut more 5-inch rounds until all the dough has been used.

To assemble: Place 2 teaspoons of the filling in the center of each dough circle and fold the dough to the other side so it forms a half-moon shape. Crimp the edges with a fork to seal.

For the topping: Whisk together the egg and milk. Brush this on top of the empanadas and then sprinkle the empanadas with sesame seeds (if desired). Bake for 25 minutes or until top is browned. Serve with salsa on the side for dipping.

Notes: These chorizo empanadas are perfect in every way. We loved the spicy chorizo filling and found the crust to be perfectly golden and crisp. The dough is really easy to work with and can be mixed in mere minutes with only your hands or a spoon (no getting out a mixer). I didn't have a 5-inch dough cutter so I used a small cereal bowl to cut out the circles and it worked perfectly. If you have leftover filling go ahead and add it to your eggs in the morning. I'll definitely make this recipe again!

Fried Risotto Balls

2012-01-15T13:30:00.001-05:00

Today I learned that I've been missing out on fried risotto balls, otherwise known as arancini, my entire life. Oh my gosh! If I knew how incredibly delicious they were, I would've been making them all along. So, take a nudge from me, please. Make risotto. Any risotto will do. The tomato risotto below is especially nice. Then make sure that you don't eat all the risotto. Same some of it. Heck, save all of it (you'll be glad you did). Then make these fried risotto balls. You will go crazy for them!! And, I do mean crazy!!

Here's what I did. I started by making this insanely delicious Tomato Risotto. This Tomato Risotto is all kinds of delicious on it's own. It's creamy and delicious, with loads of mozzarella stirred in, and chunks of smashed garlic. Try not to take a bite though because you'll want to eat it and then you won't be able to stop. Set the risotto aside. Hide it away in the back of the fridge so that it's waiting on you when you want to make the fried risotto balls. Try to be patient. It will pay off when you pop that first fried risotto ball in your mouth!

Tomato Risotto

Adapted from Apples for Jam by Tessa Kiros

Serves 3

4 tablespoons olive oil

1/2 onion, finely chopped

4 cloves garlic, peeled and smashed

pinch of dried chile flakes

5-6 cups good veggie or chicken broth

1 cup risotto rice

1 cup canned tomatoes, pureed

2 large basil leaves, torn (I had to use dried basil)

1/4 cup grated Parmesan cheese

2/3 cup (1/2-inch blocks fresh mozzarella cheese)

2-1/2 tablespoons olive oil, to serve

grated Parmesan cheese, to serve

Freshly ground black pepper, to serve

Put all the broth in a small pan and leave on low heat so it stays warm.

Heat the olive oil in a wide heavy-bottomed pan. Saute the onion and garlic over low-medium heat for about 5 minutes, or until lightly golden. Stir in the chile flakes and rice, and cook for another minute. Add half the tomato puree, half the basil, and 1-1/2 cups of the hot broth.

Reduce the heat to low and simmer for 10 minutes, stirring now and then. Set the rest of the tomato puree and the remaining broth, and simmer for 10 minutes, or until the risotto is cooked (if it needs another few minutes or a little more liquid, just use hot water). Remove the garlic cloves (I left them in as I like them) and throw them away. Stir in the Parmesan, mozzarella, and remaining basil. Serve as soon as the mozzarella starts to melt, drizzled with olive oil and with a good grating of black pepper for the adults. Pass around the Parmesan.

When you are ready to find bliss, take out your reserved risotto. Add some Parmesan, a little bit of egg, and make tablespoon-sized balls. Slip a small piece of mozzarella into the middle of the ball and reshape. Place the rounded balls into the egg, then the breadcrumbs, and allow to chill in the fridge for 30 minutes. This chill time is crucial because this allows the breadcrumbs to adhere better so they don't fall off when frying. Once chilled, fry in about 1 inch of olive oil for 2-3 minutes, turning quite a bit until they are golden brown and warmed through. Allow to cool and prepare to be totally enamored!

Fried Risotto Balls

Adapted from Apples for Jam by Tessa Kiros

Makes 36

About 3 cups of cold risotto (you can use any risotto, but Tessa recommends the tomato risotto)

4 tablespoons grated Parmesan cheese

2 eggs

1/2 cup small cubes fresh mozzarella cheese

1-1/2 cups dry breadcrumbs

olive oil, for frying

lemon wedges, to serve

Mix the risotto and Parmesan together in a bowl. Lightly beat one of the eggs and gradually stir into the risotto, stopping when the risotto is damp but still firm enough to be shaped. Moisten your hands with a little water, take a heaping tablespoon of the mixture, and roll it into a ball. Make a tunnel into the center with your finger and push a mozzarella cube into it. Squeeze the ball to close the opening and seal in the mozzarella. Do this with the rest of the mixture.

Lightly beat the other egg in a flat bowl. Put the bread crumbs on a plate. Roll the balls in the egg and then the bread crumbs and put on a cookie sheet or large plate. Chill for at least 30 minutes. (This is a necessity. Chilling allows the breadcrumbs to dry out so they adhere better when fried).

Pour about 1 inch of olive oil into a frying pan and heat until hot but not smoking. Fry the balls in batches, gently moving them around in the oil and turning them often so that they brown evenly. Each batch will take about 2 minutes, then you can lift them out onto a plate lined with paper towels to absorb the excess oil. Fried risotto balls are best served warm with a squeeze of lemon juice but are also fine eaten at room temperature.


Theme: Rice is Nice!

Biscoff Coffee Cake

2012-01-11T15:00:00.001-05:00

It was Christmas of 1993 and I was a senior in high school. I'm sure there were all kinds of crazy things I wanted for Christmas, but it turns out my favorite gift was the one I didn't even know I wanted. I wouldn't have thought to ask for it, but my Mom bought me my very own red and white checked Better Homes and Gardens Cookbook. All the women in our family had that red and white checkered cookbook and I guess she figured it was about time for me to receive my own. Mom knew that I would like the gift but even she was surprised by how much I liked it.

I was so intrigued with the book that I immediately tore off the packaging, took out the dividers, and started putting it together. I guess my parents figured that after I put the book together I would set it down and open the rest of my presents, but I didn't. I asked to take a break from the presents and went into hiding with my cookbook. I wasn't satisfied until I looked through each and every page, all the pictures, and all the recipes. It was the beginning of a lifelong love affair.

The excitement of that day is one of the most vivid memories I have of my teenage years. I feel the same excitement each time I hold a new cookbook in my hands. I can feel my adrenaline start to race as I'm filled with a deep need to explore the pages of my new book. Each book is like a brand new adventure.

Mom's Cookbook on the left; mine on the right.

Biscoff Coffee Cake

Adapted from Better Homes and Gardens New Home Cookbook

Serves 16

For the Topping:

1/2 cup packed brown sugar

1/2 cup all-purpose flour

1/4 cup Biscoff Spread

3 tablespoons butter, cold

For the Batter:

2 cups all-purpose flour

1 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup milk

1/2 cup Biscoff Spread

2 eggs, room temperature

1/4 cup (1/2 stick) butter, room temp

For the Topping: In a bowl stir together 1/2 cup brown sugar and 1/2 cup all-purpose flour. Cut in 1/4 cup Biscoff spread and 3 tablespoons cold butter. Use a fork or a pastry blender. Set aside.

For the Batter: In a bowl stir together 2 cups flour, 1 cup brown sugar, the baking powder, baking soda, and salt. Add milk, 1/2 cup Biscoff Spread, the eggs, and 1/4 cup butter. Beat with an electric mixer on low speed until blended. Beat at high speeds for 3 minutes, scraping the sides of the bowl frequently.

Pour batter into a greased 13x9x2-inch baking pan (I used a 12" round cake pan), spreading evenly. Sprinkle with topping mixture. Bake in a 375F oven for about 30 minutes or till a toothpick inserted near the center comes out clean. Serve warm or cool.

Variation: Prepare as above, except add 1/4 cup chocolate chips to topping and stir 1/2 cup chocolate chips into batter after beating.

Notes/Results: The inspiration for this recipe came from the Better Homes and Gardens peanut butter coffee cake recipe. You could certainly use the peanut butter in place of the Biscoff spread and I'm sure it would be equally delicious. Alternatively, any other nut butter would work equally well and provide a unique twist from the standard peanut butter version. There are two things I love about this recipe. First, the Biscoff spread is in both the batter and the topping, so the flavor really comes through. Second, there is a great amount of crumb topping and let's face it...the crumb topping is always everyone's favorite part. I think this coffee cake is terrific served alongside sliced apples and/or coffee, tea, or hot/cold apple cider.

Biscoff Spread is a relatively new product made with Biscoff cookies. It can be used in place of peanut butter with terrific results and for this reason it is especially nice to have on hand for those who are allergic to nuts. It is a product of Belgium, but I found a jar in my local grocery store for ($4.99/14 ozs). I have a feeling that if it is available here in rural Kentucky it should be fairly easy to find. If not, it is available on Amazon.

Risotto with Artichokes and Italian Sausage

2012-01-08T14:00:00.019-05:00

Are you one of those people who mixes their food about on the plate? You know what I mean, right? My husband, for example, will take a perfectly puffy, buttery, golden and flaky chicken pot pie and mix that wonderful crust right into the filling while I sit back and watch in horror. He'll mix the hell out of the pot pie until it all looks beige on the plate. Me, on the other hand, I like to spoon a bit of the perfectly golden and flaky crust right into the filing and take what I consider to be the perfect bite. To me this is what good eating is all about, the contrast of taste and texture.

Now I could go on and on citing different examples, but I'll save you from all that. Let's just say that food mixing drives me crazy. You don't mix up an ice cream sundae. You don't mix the toppings on top of your soup into the soup. Or maybe you do. I don't know. I guess we all deserve to eat and enjoy our food the way we wish. I just wish I didn't have to witness the food mixing. It makes me cringe.

This recipe for risotto with artichokes and sausage is a perfect example on food mixing. The author calls for you to cook the risotto along with the artichokes and sausage, all mixed in together. When I first glanced at the name of this dish I envisioned a gorgeous serving of risotto with the artichokes and crispy bits of caramelized sausage sitting on top. I just couldn't bring myself to lose the crispy caramelized bits on the sausage so I changed the recipe to suit my tastes. I sauteed my sausage and artichokes until golden and then set them aside so that I could top the risotto with them later.

Either way, I have a feeling that you really can't go wrong on this recipe. It is super fantastic! Definitely worth repeating. The only thing that could make this risotto any better would be the addition of a little mascarpone into the risotto at the end.

Risotto with Artichokes & Italian Sausage

Adapted from Falling Cloudberries by Tessa Kiros

Serves 4

Tessa says, " It is simple to throw together a broth - just put some water on to boil with a carrot and onion, celery, and peppercorns. Add a bit more water than the recipe calls for and boil it for at least half an hour. A broth adds depth to a risotto; however, you can also use water."

juice of half a lemon

2 artichokes

4 - 6 cups hot veggie or chicken broth

3 tablespoons olive oil

2 tablespoons butter, plus 1 teaspoon

1 small onion, finely chopped

2 by 3 oz. Italian sausages, skin removed and meat crumbled

1/2 cup red wine (optional)

2 garlic cloves, lightly crushed

a couple of thyme or tarragon sprigs or sage

1-1/4 cups arborio rice

1/4 cup grated Parmesan cheese, plus extra to serve

Fill a bowl with cold water and add the lemon juice. Trim the artichokes of their tough outer leaves. Chop off about a third of the top spear. Cut off the stem, leaving about 1 inch. Trim away the dark outer stem. Cut the artichokes in half vertically and scrape out the chokes. Slice each one into 8 or 9 thin slices and put them in the lemon water. Alternatively, buy a can of artichokes or one 10 oz. bag of frozen artichokes. If frozen, allow them to come to room temperature. If you are buying canned or frozen artichokes there is no need to clean them or add them to the lemon water.

Put the veggie broth or water in a saucepan, cover, and bring to a simmer. Keep at the simmering point while you make the risotto.

Heat the olive oil with the teaspoon of butter in a wide, heavy-bottomed saucepan or a skillet with high sides. Saute the onion until golden and then add the crumbled sausage. Continue cooking until golden, stirring often so it doesn't stick. Once the sausage is golden deglaze the pan with the 1/2 cup red wine, if using. Allow the wine to evaporate. This will take about 1 minute. Add the garlic, drained artichokes, and the sprigs of thyme or tarragon. Saute until the artichokes are slightly softened and lightly golden. (The recipe calls for leaving the sausage and artichokes in the pan while you cook the risotto. I chose to remove the sausage and artichokes and set it aside so I could top the risotto with it).

Add the rice to the pan, stir well, and season with salt and pepper. Add about 1 cup of the hot broth or water; decrease the heat to a simmer, and cook, stirring often, until almost all the liquid has evaporated. Add more liquid and continue cooking, stirring regularly and adding more liquid as it is absorbed, for about 20 minutes, or until the rice is tender. The risotto should still have some liquid and the rice grains should be firm yet soft and creamy. Stir in the butter and cheese and serve immediately with extra Parmesan. (If you set the sausage and artichokes aside as I did, gently reheat them in a pan. Place the risotto in a large serving dish and top the risotto with the crumbled sausage and artichokes).

Beautiful chunks of caramelized sausage. Sure would be a shame to mix those bits into the risotto and loose that texture.

Theme: Under The Tuscan Sun

So tell me. Do you like to mix your food?

Cheesy Mac 'N' Bangers Bake

2012-01-04T19:30:00.003-05:00

Wanna know what my New Year's resolution is? It's not your average run-of-the-mill resolution. It's really simple. In fact, I can sum it up in one word: NO! This year I promised myself that I would learn how to say "no." So far it's working out great. I've been walking around saying "no" like I'm a toddler. You'd think I just learned the word.

Will you help us out at the school? No.

Will you help us throw together a bake sale? No.

Can you stop what you're doing and get me whatever I want? No.

Can you watch my kids for the day while I go to work? No.

Do you want to buy some girl scout cookies? No.

I don't like spinach. Can I have something else for dinner? No.

You get the picture, right? Basically I've been a yes person for my entire life. I've always tried to be polite and please others, watch my p's and q's if you will. All of that is over now.

As you can imagine my new plan is meeting some resistance. I'm getting a lot of strange looks and raised eyebrows. My husband even suggested I change my blog from Stirring the Pot to Stirring the Cauldron. I had to laugh out loud when he made that suggestion. It was pretty funny. But I'm still sticking to my guns. This will be one resolution that I keep. There is going to be a new version of Kim, raw and uncut. I don't think people know what's in store for them.

So, I'm making no apologies for this macaroni and cheese. It's total comfort food. A layer of sausage (aka bangers), a layer of spinach strata, and a creamy mac and cheese base. It's not diet food in any way, shape, or form. It's loaded with sausage, cheese, cream, 6 eggs, pasta and bread, and then some more cheese for good measure. It's the kind of thing you make when you want to say the hell with it. Now who wants to join me?

Cheesy Mac 'N' Bangers Bake

Adapted from Everyday Jan/Feb 2012

Serves 4 or 6

1/2 lb elbow macaroni

1 lb irish bangers or sweet italian sausages, casings removed

2 tbsp. unsalted butter

1 small onion, finely chopped

1 lb. thawed frozen chopped spinach, squeezed dry

4 oz. cream cheese, at room temp

salt and pepper

6 eggs

1 cup heavy cream

1 cup grated parmesan

6 slices white sandwich bread, crusts trimmed

In a large saucepan of boiling, salted water, cook the macaroni, stirring often, until al dente. Drain and let cool; do not rinse.

Meanwhile, in a large skillet, cook the sausage over medium heat, breaking it up with a wooden spoon and stirring occasionally until crumbly, about 5 minutes. Transfer to paper towels to drain. Melt the butter in the pan, then add the onion and cook, stirring often, until softened, about 5 minutes. Add the spinach and cook, stirring, until heated through, about 3 minutes. Stir in the cream cheese until blended; season with salt and pepper. Let cool.

In a large bowl, using a fork, beat together the eggs, heavy cream, 2/3 cup parmesan and 1/2 teaspoon each salt and pepper.

In a 9-inch square baking dish, evenly layer the macaroni and cover with the bread slices. Top with the spinach mixture in an even layer, then the sausage. Pour the egg mixture on top and sprinkle with the remaining 1/3 cup parmesan (cover and refrigerate overnight if desired).

Let the casserole stand at room temperature for 30 minutes to an hour. Preheat the oven to 375F and bake until browned and crusty on top and set in the center, about 20 minutes. Let cool for 5 minutes before cutting.

Do I have to tell you that we liked it?

Top Favorites From 2011

2012-01-01T12:00:00.000-05:00

Happy New Year! I had so many favorite recipes in 2011, but these are some of the very best. The ones that were the most memorable. I'm convinced there is no better way to start this roundup than with this extremely memorable and family-pleasing Grilled Sausage Ring with Parsley and Provolone over Pepperonata. This dish was visually stunning and so crazy good. I make it often with regular Italian sausages, but I'm always on the lookout for sausage rings so I can make this again.

Near and dear to my heart was my very first guest post, over at Velva's Tomatoes on the Vine, where I shared this fun recipe for Pot Roast Potato Skins. Crispy potato skins filled with tender roast beef topped with creamy mashed potatoes. Such a fun, tasty, and satisfying dish. Would be perfect for any upcoming Superbowl parties.

I would be completely remiss if I didn't include this recipe for Jamie Oliver's Baby Farfalle with Creamy Smoked Bacon and Pea Sauce. I first made this dish in May and it was such a hit with the family I continued to make it throughout the year, repeating this recipe probably more than any other throughout the year. This recipe is fantastic and a total life saver, seems to be a huge hit with the kids, and is easily made with ingredients you can almost always find in your kitchen.

My personal favorite for the year were these Creole Meatloaves with Trinity Gravy. I really can't even begin to tell you how much I loved this dish. Of course, this is where I should tell you that I'm probably a bit biased. I love a good meatloaf and I do enjoy the spicy flavors that were in the trinity gravy, but WOW...this was a delicious meal. This was the dish that made me a believer in the recipes of Rachel Ray.

Ina Garten's Chicken with Shallots was an easy, elegant, and utterly fabulous dish. You can always count on Ina to deliver a fantastic recipe, but this is one of my Ina favorites. This recipe would be perfect for so many different occasions.

Inspired by the movie Fried Green Tomatoes I made these Fried Green Tomatoes with Homemade Basil Mayo with ingredients mostly found in my backyard garden. Fried Green Tomatoes coated in panko and seasoned with parmesan cheese and basil dipped in a homemade basil mayo....oh my gosh. One of the best things I ate all year for sure!

One of my favorite things all year was The Homesick Texan Cook-Off and Cookbook Review. It was so much fun cooking along with my fellow bloggers and every single recipe in Lisa Fain's book was utterly delicious. My family would literally do a happy dance when they saw Lisa's book in my hands. Everything I made from the book was fantastic, the carnitas being a personal family favorite. My Cookbook Review and roundup are HERE. The Homesick Texan Cookbook was my favorite cookbook in 2011.

I could eat this simply cheese mustard on just about anything. I'm aching to try this simple cheesy mustard in place of hollandaise on eggs benedict. On my to do list for the upcoming year for sure.

When I asked my husband which recipe was his favorite in 2011 he answered back right away with these Smothered Pork Chops. Unfortunately for him this was probably one of the priciest recipes I made during last year, each thick-cut pork chop reigning in at around $5 each. What can I say? I guess my husband is high maintenance. It's a good thing I'm not... ha ha.

And there you have it....all of our very top, very favorite, dreamed about, crave-inducing, most memorable, heart-warming, and family pleasing dishes of 2011. It sure was a tasty year! I can't wait to see what 2012 cooks up in the kitchen.

Happy New Year!

Finnish Mustard

2011-12-26T09:00:00.001-05:00

It's no secret how much I love mustard. Over the past three years I've pretty much professed my undying love for the golden-hued sauce of joy. So, it should come as no surprise that I chose Tessa Kiros' Finnish Mustard to top my Christmas ham. We all know that ham just begs for mustard. They belong together. Kinda like peanut butter and jelly.

Finnish Mustard

Adapted from Falling Cloudberries by Tessa Kiros

Makes 1-1/3 cups

Tessa says, "We almost always had a jar of this in the house: my mother loves her mustard. This is wonderful - so quick to make and it will keep well for a few weeks in a glass jar in the fridge. You could find it becomes essential for cold meat sandwiches or roast ham and with smoked sausages and gravlax. I imagine it would be nice with any mustard powder you use, but this is the way my mother always makes it."

1/3 cup hot English mustard powder

1/2 cup superfine sugar

1 teaspoon salt

1 cup heavy whipping cream

1 tablespoon olive oil

2 tablespoons apple cider vinegar

juice of half a lemon

Mix the mustard powder, sugar, and salt together in a bowl, squashing out the lumps with a wooden spoon. Put in a small saucepan over low heat with the cream, oil, vinegar, and lemon juice, and bring to a boil, stirring constantly. Cook for 7 to 8 minutes, stirring often, then remove from the heat when it darkens and thickens. Stir now and then while it cools and then pour into glass jars. Store it in two shorter jars rather tha a tall jar where it will be difficult to reach the last bit of mustard with a spoon, Keep in the fridge.


Theme: Winter Wonderland

Merry Christmas!

2011-12-24T20:41:00.003-05:00

I wanted to take this opportunity to wish all of you a Very Merry Christmas! I hope you have a safe, healthy, and happy holiday.

A Unique and Delicious Banana Bread

2011-12-21T06:00:00.000-05:00

You know how you make a recipe with no intention at all of posting it and sharing it? That's the case with this recipe. I'd been craving banana bread and I had plenty of ripe bananas on my hands so I set about making Tessa's recipe for banana bread.

I noticed a few unique things while making the bread. First, the recipe didn't call for any white sugar, only brown sugar. Second, the recipe called for mixing the baking soda into the warm milk...something I'd never heard of at all. I wondered if Tessa's variations would yield any differences in the final product and boy did they ever. This is probably the best looking banana bread I've ever made. It rose wonderfully in the oven. Not only was this a good looking loaf of bread, it was utterly delicious. Everyone who tried this bread ended up exclaiming "Wow, that is some great banana bread." They all had two slices, myself included.

If you're a fan of banana bread or if you have ripe bananas on your hands, then I really urge you to try this recipe. It's tender, fragrant with spices, and just plain fantastic when served warm with a little butter. This will be my new go to banana bread recipe.

Banana Bread

Adapted from Apples for Jam by Tessa Kiros

Serves 10 or so

Tessa says, "This is my schoolfriend Alexia's recipe: Her mom was a fantastic cook and she always made this. It is a healthy snack or breakfast and an excellent way to use up bananas that otherwise might be on their way out. I always end up making this because bananas in my house just never keep the pale waxy complexion that they have in the shops. For some reason, they start deteriorating the minute they come home with me. You can add some chopped walnuts or hazelnuts, too, and some cinnamon. Serve it on its own, or even lightly buttered and with your favorite jam."

1/4 pound plus 1 tablespoon butter

1 cup firmly packed dark brown sugar

3 or 4 medium ripe bananas, mashed

2 eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

salt (a good pinch)

2 cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

4 tablespoons warm milk

Preheat the oven to 350F and butter a 12 by 4-inch loaf pan.

Cream the butter and sugar until smooth and then whisk in the mashed bananas. Add the eggs, vanilla, cinnamon, and a pinch of so of salt and whisk in well. Sieve the flour and baking powder and beat until smooth. Mix the baking soda into the milk and stir into the batter.

Scrape the mixture into the panand bake for about 50 minutes, until the bread is crusty on the top and a skewer poked into the middle comes out clean. Turn out onto a rack to cool

Serve warm or cold, plain or toasted with butter, but allow to cool completely before storing in an airtight container, where it will keep well for several days.

Note: I mixed the batter for the bread by hand in a mixing bowl. I did not use any type of mixer at all.


Theme: Holiday Goodies

Southern Living's Cover Recipe: King Ranch Chicken Mac and Cheese

2011-12-19T13:16:00.003-05:00

There are exceptions to every rule. Take this macaroni and cheese for example. It contains Velveeta and a can of cream of chicken soup, neither one of those ingredients are something I normally buy or cook with. But, and this is a big but, this macaroni recipe was the cover recipe of Southern Living's new January issue and it totally stole my heart as soon as I saw it. I immediately added the ingredients to my grocery list and resolved to make it.

When I came home from the grocery store it was too dark to make this dish (gotta keep the pictures in mind). So, I set about making it the very next day and I was so pleased. The macaroni is extremely creamy, quite spicy (from the chiles and added spices), and very substantial with the added chicken. It was easy to put together and I think it looks stunning served in a cast iron skillet. If you want to indulge yourself I say go for it. There are definitely worse things you can put in your mouth. As for me, I'm sure I'll be fighting myself to keep from making this again. It was so worth it!

King Ranch Chicken Mac and Cheese

Adapted from Southern Living January 2012 Issue

Serves 6

1/2 (16 oz. pkg) pasta cooked al dente (I used shells)

2 tablespoons butter

1 medium onion, diced

1 green bell pepper, diced

1 (10 oz. ) can diced tomatoes and green chiles (a can of Rotel works great)

1 (8 oz.) Velveeta, cubed

3 cups chopped cooked chicken

1 (10 3/4 oz) can cream of chicken soup

1/2 cup sour cream (I used 1/2 cup milk)

1 teaspoon chili powder

1/2 teaspoon ground cumin

1-1/2 cups (6 oz.) shredded Cheddar cheese

Preheat oven to 350F. Prepare pasta according to package directions.

Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper, and saute 5 minutes or until tender. Stir in tomatoes and green chiles and cubed Velveeta; cook, stirring constantly, 2 minutes o until cheese melts. Stir in chicken, next 4 ingredients, and hot cooked pasta until blended. Spoon mixture into a lightly greased 10-inch cast-iron skillet or 11 x 7 inch baking dish; sprinkle with shredded Cheddar cheese.

Bake at 350F for 25 to 30 minutes or until bubbly.

I'm not being compensated or encouraged to say this, but I want to take this opportunity to mention that the January issue of Southern Living is a real winner. It's loaded with all kinds of comfort food dishes and I've bookmarked so many to try (most of them do not call for Velveeta or canned soups). My Mom actually stole my copy and took it to work to make copies. Definitely take a few minutes to look through it when you're at the grocery.

An Ina Garten Breakfast

2011-12-17T15:00:00.001-05:00

This morning was cause for a celebration. No more work for my husband. No more school for the kids. No more hectic running around to concerts, school parties, or even shopping malls. A couple weeks of downtime is just what we need right now. So, to settle in for a nice break I made Ina's Buttermilk Cheddar Biscuits, as well as her Country French Omelet. It was a little more laborious than my normal weekend breakfast, but also a little more special....and well worth it.

Ina's Buttermilk Cheddar Biscuits are really fluffy and fantastic, with lots of flaky layers and great cheddar flavor, but they are really huge. Instead of making 8 larger than life biscuits you could easily make 16 regular-sized biscuits (especially if you're serving children and other small eaters).

Note: The directions below indicate to make your biscuit dough with a mixer. I've never heard of making biscuit dough in the mixer so I chose to make the dough by hand, cutting the butter in with a pastry blender, being careful not to overmix, and making sure my dough (mainly the butter) stayed cold. I've included Ina's directions below for those who feel more comfortable with a mixer.

Buttermilk Cheddar Biscuits

Adapted from Back To Basics by Ina Garten

Serves 8 (or can easily be cut to serve 16)

All-purpose flour

1 tablespoon baking powder

1-1/2 teaspoons salt

12 tablespoons cold unsalted butter, diced

1/2 cup cold buttermilk, shaken (I used whole milk with great results)

1 cold extra-large egg

1 cup grated extra-sharp Cheddar

1 egg beaten with 1 tablespoon water or milk

Preheat the oven to 425 degrees.

Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.

Combine the buttermilk and egg in a small glass measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with a small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.

Dump out onto a well-floured board and knead lightly about six times. Roll the dough out to a rectangle 5 x 10 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a baking sheet lined with parchment paper (I didn't use parchment. I just buttered my baking pan). Brush the tops with the egg wash, sprinkle with sea salt, and bake for 20-25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

Country French Omelet

Adapted from Back to Basics by Ina Garten

Ina says this serves 2 (it could easily serve 4)

1 tablespoon olive oil

3 slices thick-cut bacon, cut into 1-inch pieces

1 cup (1-inch-diced) unpeeled Yukon Gold potatoes

salt and freshly ground black pepper

5 extra-large eggs

3 tablespoons milk

1 tablespoon butter

1 tablespoon fresh chopped chives

Preheat the oven to 350 degrees.

Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3-5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8- 10 minutes or until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.

Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half (or fourths), and serve hot.

Here's to lots of lazy days!!

Garlic and Black Pepper Broccoli Gratin

2011-12-14T10:30:00.001-05:00

I love broccoli. My husband and kids....not so much. I normally get upset when my family refuses to eat certain foods, but in the case of broccoli....I don't mind at all. That bubbly, cheesy, golden gratin up there was all mine. It sure is nice not to share sometimes.

In my opinion, broccoli calls for garlic so I took a basic recipe for broccoli gratin and added lots of garlic and of black pepper. I love potatoes and all, but this broccoli gratin really blows any potato gratin out of the water. I enjoyed this 10 times better than your traditional au gratin potatoes. I think this would be a terrific holiday side dish.

Garlic and Black Pepper Broccoli Gratin

Adapted from Apples for Jam by Tessa Kiros

Serves 4

Garlic & Black Pepper Bechamel Sauce:

3-1/2 tablespoons butter

3-4 garlic cloves, minced

1/4 cup all-purpose flour

1-1/2 cups milk, warmed

1/2 teaspoon salt

1 to 1-1/2 teaspoons freshly cracked black pepper

1/2 cup Parmesan cheese, plus more for topping

4-1/2 cups broccoli florets

Preheat the oven to 350F and grease a 4-cup shallow ovenproof dish that is suitable to take directly to the table. To make the bechamel, melt the butter in a small saucepan over low heat. Add in the minced garlic and cook for about 1 minute. Whisk in the flour and cook for a few minutes, stirring constantly, then begin adding the warm milk. It will be immediately absorbed, so work quickly, whisking with one hand while adding ladlefuls of milk with the other. When the sauce seems to be smooth and not too stiff, add salt and pepper, and continue cooking even after it comes to a boil, for 5 minutes or so, mixing all the time. It should be a very thick and smooth sauce. Take the sauce off the heat and stir in the Parmesan cheese (reserving some or grating extra for the top). Set sauce aside.

Bring a saucepan of salted water to a boil, and cook the broccoli for a few minutes until it has softened a little but is still bright green. Lift broccoli out with a slotted spoon, letting the water drain off, and put it in the baking dish. (Save the broccoli water for cooking rice or pasta, or adding to a roast instead of water).

Place the sauce over the broccoli, leaving some florets still showing. Top with additional Parmesan cheese, and a little more black pepper. Bake for about 30 minutes and then serve hot. If necessary, broil for a minute or two to lightly brown the top.

Theme: Potluck

Kokkinisto (Reddened)

2011-12-10T08:05:00.001-05:00

This recipe, otherwise known as Kokkinsto or Reddened, is a fantastic Greek version of Pot Roast that is flavored with red onion, red wine, tomatoes and a pinch of cinnamon. It is simply outstanding. Quite possibly one of my favorite Tessa Kiros recipes that I've tried so far. Of course, I will tell you that I'm really partial to any variation of pot roast, so I'm probably a bit biased.

There are a few things that set this dish apart from your standard pot roast. First, the roast is cut into 6 slices and each slice is browned until golden. I gotta say it. This is brilliant. Instead of browning and seasoning an entire roast, you brown and season each individual slice resulting in perfectly seasoned meat. Additionally, each slice held up to the cooking and made for a really nice presentation when serving. No worries about trying to slice a roast afterwards!

Next up is the red wine and tomatoes. They create a deep rich flavor and after cooking away in the oven for 3 hours the tomatoes get all jammy. Lastly, is the cinnamon. It's just a pinch, but just enough to deepen the flavor and contribute some complexity to the dish. We're talking flavorful, tender, and deeply satisfying. And, to top it all off, Tessa suggests serving the roast with pasta or french fries, which is definitely a break from the standard mashed potatoes.

So, if you're looking for a different way to serve up roast this season then I highly suggest making this recipe. It's fantastic! A huge thanks to my friend Michelle of Ms. en Place for pointing this recipe out.

Kokkinisto (Reddened)

Adapted from Food From Many Greek Kitchens by Tessa Kiros

Serves 4-6

Tessa says, "This is called Reddened because, quite simply, the meat is cooked in a tomato sauce. Simple meats like this with tomato, and the lemonato on the opposite page, are very popular standard food in Greece. They would be served with some pasta on the side, or with french fries, which I love. The fries in Greece often get an unusual sprinkling of cheese, which is wonderful and casual."

6 tablespoons olive oil

6 (9-ounce) slices beef for stewing (I used a 4lb. chuck roast)

salt

1 large red onion, chopped

1/2 cup red wine

14 ounce can crushed tomatoes

1 tablespoon tomato paste

1/4 - 1/2 teaspoons ground cinnamon (I used about 1/4 teaspoon)

2 tablespoons chopped Italian parsley

freshly ground black pepper

3 thyme sprigs

Preheat the oven to 350F. Heat 3 tablespoons of olive oil in a large Dutch oven and fry the beef until deep golden on both sides. Salt each side as it's done. Remove the beef and set aside. Add the rest of the olive oil (3 tablespoons) and saute the onion until softened. Add the wine and cook until it has almost evaporated. Add the crushed tomatoes and the paste, the cinnamon and parsley, and season with a little salt and black pepper. Bring to a boil and simmer for a few minutes, smoothing out any big bits of tomato with a wooden spoon. Scrape over the beef. Fill the tomato can with water and add this to the pot. Add the thyme, cover with the lid and bake for about 2 hours, turning the meat a couple of times. Add an extra 1/2 cup of water, then bake for 30 minutes more. At the end of this time, the beef should be very tender and the sauce thick and jammy but abundant. If necessary, add a little hot water toward the end. Remove from the oven and serve.

Note: I cooked my roast for 2 hours covered and realized that the sauce wasn't getting as jammy as I'd like it to. I removed the lid and cooked it for at least another hour and the sauce did achieve a jam-like consistency. Next time I might cook the roast uncovered for the entire time and see what happens.


Theme: A Study in Scarlet

Throwdown: Smothered Pork Chops

2011-12-07T15:45:00.001-05:00

My husband has quite a few favorite dishes, but his all-time favorite meal is pork chops with macaroni and cheese. He's told me several times this meal would be his last supper. So, when I saw this recipe for Smothered Pork Chops in the latest Food Network magazine I knew I had to try it.

After a day of working outside in the cold I decided to indulge my husband with a Smothered Pork Chop Dinner. I bought four 1" - 1&1/2" thick cut pork chops. Upon looking at the sheer size of my pork chops I started to question cooking them on the stovetop as the recipe suggested. That's when the idea for a Throwdown came to mind. I immediately decided to cook two chops on the stovetop simmered in the gravy and two chops seared stovetop and pan roasted in the oven.

Pork Chops Cooked Stovetop: A little softer and paler in color. Completely smothered in gravy.

Smothered Pork Chops

Pan Roasted vs. Cooked Stovetop

Adapted from Food Network Magazine December 2011 Issue

Serves 4

4 bone-in center cut pork chops (about 1 inch thick)

Kosher salt

1 teaspoon Cajun seasoning

3/4 cup all-purpose flour

2 tablespoons extra virgin olive oil

1 tablespoon unsalted butter

1 large onion, sliced 1/4 inch thick

1 tablespoon fresh thyme, chopped (I omitted this)

1-1/2 cups chicken broth

2/3 cup buttermilk (I used regular milk)

If pan roasting chops preheat oven to 350F.

Sprinkle the pork chops all over with salt and the Cajun seasoning. Pour the flour into a shallow bowl. Dredge the chops in the flour, turning to coat, and tap off any excess. Reserve the remaining flour.

Heat the olive oil in a large skillet over medium-high heat. Add the chops; cook until browned, 2-3 minutes per side. Transfer to a plate.

Add the butter, onion, thyme, and a pinch of salt to the skillet. Cook, stirring occasionally, until the onion is golden brown, 8 to 10 minutes. Add 2 tablespoons of the reserved flour to the skillet and cook, stirring, 1 minute. Add the chicken broth, bring to a boil and cook until reduced by one-third, about 2 minutes.

If cooking pork chops on the stovetop (in the gravy): Add the buttermilk (or regular milk) and return the chops to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low and cook until the sauce is thickened and the chops are just cooked through, 10-12 minutes.

If pan roasting the pork chops: Continue to make the gravy by adding the buttermilk (or regular milk) to the pan you seared the chops in. You will need another oven safe pan to pan roast the chops in (preferably cast iron). Season the oven safe pan with about 1- 2 teaspoons of olive oil, add the pork chops, and place in the oven (uncovered) for about 30 minutes. Remove from the skillet, top with the gravy, and serve.


Pan Roated Pork Chops: Slightly golden and seared on the edges with crispy bits. Not completely smothered, but instead topped with gravy.

The Results: I definitely think the pan roasted version of these pork chops was superior for several reasons. The pan roasted pork chops had slightly seared golden brown edges and we really loved topping them with the gravy instead of having the pork chop swimming in the gravy. Pan Roasting the pork chops was easier, took only 30 minutes, and the pan was much easier to clean up. I also think when you pan roast you lock in the moisture and end up with a juicier end product. I personally find that I'm much less likely to overcook my meat when I pan roast as opposed to other methods.

The stovetop version tasted very similar and was really delicious. However, since the pork chops were cooked in the gravy they didn't have as much texture. Additionally, cooking the pork chops on the stovetop took about 45 minutes to an hour (much longer than the pan roasted version) and cleaning the pan was just about impossible.

Both versions were delicious, but we did prefer the pan roasted version and would alter the recipe to make them this way again.

Which one do you think you would prefer?

Sausage Gravy over Cannellini Bean Puree

2011-11-29T17:32:00.003-05:00

For awhile now I've been thinking about all the recipes that I make off the cuff. Staple dishes that I create in my own kitchen that have become favorites and can be relied on again and again. Often times these are my very best dishes and yet I never think to post them and I have no idea why.

This recipe, which we call Sausage Gravy, is a real family favorite and happens to be one of my favorite things to eat. Basically is it a version of sausage with peppers and onions, but instead of keeping the peppers and onions visible and firm, I cook them down with some form of liquid (chicken stock, beef stock, tomato juice, etc.) until the peppers and onions melt into a deeply rich and flavorful gravy of sorts. Sometimes I follow the same guideline while other times I throw in all kinds of things, depending on what I have on hand.

Sausage Gravy is something we eat at least once a month, if not more. If I haven't had a chance to plan my menu and I need something quick that I can grab in the store in a jiffy then I'll grab a pack of sausage and be on my way. Most often we serve our Sausage Gravy with pierogi. Other times we serve it with potatoes, pasta, or polenta.

As a bean lover I will tell you that I am quite disappointed in myself that it took me this long to pair beans with my Sausage Gravy. However, once I chose the Cannellini Bean Puree as my recipe for IHCC I knew there was only one thing that would pair perfectly with it: My Sausage Gravy. I actually had a visual in my mind of a decadent and creamy white bean puree with a deeply hued dark and rich Sausage Gravy sitting on top and I was so obsessed I could think of nothing else. I just imagined it as the perfect plate of food...and it was.

Sausage Gravy

Created in the Stirring the Pot Kitchen

Serves 4

1 pack good Italian sausages (Johnsonville has 5 per pack)

1 medium onion, sliced

1 bell peppers, sliced

1 tablespoons olive oil

2-4cloves of garlic, minced

About 4-6 cups chicken stock/beef stock/diced or crushed tomatoes

Possible Add In's: Tomatoes, Jalapenos, Zucchini, Red Pepper Flakes

In a large skillet (preferably cast iron) place about 1 tablespoon of oil and sear the sausages over medium heat until they reach a golden brown color, or deep dark color (whichever you prefer). Remove the browned sausages to a plate (adding more oil to the pan if necessary) and saute the onion and pepper until they begin to soften. Add in the garlic and place the sausages back in the pan with the onions and peppers and begin adding your liquid about 1/2 cup at a time (beef broth, chicken broth, and/or diced or crushed tomatoes). As the onions and peppers begin to melt into the liquid a thick sauce will start to form. When the liquid starts to cook out and the sauce becomes to thicken, add another 1/2 cup of sauce, making sure to scrap all the goodies off the bottom of the pan and incorporate them into the sauce. Repeat this process over and over, cooking the sausages for about a total of 20 minutes, or until they are cooked through and the sauce has the desired consistency you want (sometimes we enjoy the sauce thin and sometimes we like it thicker, depending on what we are serving it with). Serve on it's own or over pierogi, potatoes, pasta, polenta, beans or Cannellini Bean Puree.

Cannellini Bean Puree

Adapted from Falling Cloudberries by Tessa Kiros

Serves 6 - 8 as a side dish

2 cups dried cannellini beans, soaked in cold water overnight

1 small carrot

1 small celery stalk

1 small onion

3 or 4 fresh/dried sage leaves

1/2 cup olive oil (I used a scant 1/4 cup and it was too much)

2-3 garlic cloves, lightly crushed with the flat of a knife

2 small springs of rosemary

Drain the soaked beans and put them in a large saucepan (I used my Dutch oven). Cover with cold water and bring to a boil. Remove the scum that rises to the surface with a slotted spoon and decrease the heat slightly. Add the whole carrot, celery, onion, and sage leaves. Cook for about 1-1/4 hours, or until the beans are tender. Remove the beans from the heat and remove as much of the carrot, celery, onion, and sage bits as you can manage.

Meanwhile, put the olive oil in a saucepan with the garlic, rosemary springs, and some ground black pepper. Heat until the oil is is well-flavored and you can smell the garlic and rosemary, taking care that they don't burn. Let cool.

Drain the beans, reserving the water. Puree the beans and about 1/2 cup to 1 cup of the bean water in a blender or with a handheld mixer directly in the saucepan. You should have a very smooth, thick, puree that is not too dense. If it seems to be too liquid, put it back over the heat in a saucepan to thicken a bit, stirring all the time. Season to taste and serve warm, drizzled with the flavored oil.

(Note: Take care when drizzling the oil over the bean puree. My hand slipped and I ended up pouring a bit too much over my beans. Secondly, I don't think you need all of the oil called for in the recipe.)


Theme: Bean There, Done That!

Baked Butternut Squash

2011-11-26T19:17:00.000-05:00

Sometimes I think the key to hosting any holiday dinner is doing as much of the work as possible leading up to the actual holiday. Believe me when I tell you that I'm not an organized person at all, but I've learned from many years of experience that organization around the holidays is a must. So to minimize any nasty surprises, I like to be ultra-prepared. This includes getting out all my serving dishes and place settings days before. Then, I make an obsessive-compulsive looking grocery list (you definitely don't want to be without a key ingredient on Thanksgiving day). Lastly, and most importantly, I like to prepare as much of the feast as I can leading up to the actual day. I am so thankful for those dishes that stand up well and can be made the day ahead.

This baked butternut squash was one of the dishes that really held up well to being reheated in the oven the next day. It was a beautiful and colorful addition to our holiday table and was one of the dishes that received the most compliments. Everyone loved the fact that the squash was cut into wedges or spears. They raved about how creamy and sweet it was. I thought the squash was a wonderful contrast to everything else on my plate. It really stood out on it's own. I would give this a spot on my table any time of year.

Baked Butternut with Butter & Sugar

Adapted from Apples for Jam by Tessa Kiros

Serves 6-8

3-1/2 tablespoons butter

2-1/4 pounds unpeeled butternut squash

1/4 to 1/3 cup light brown sugar

salt

4 tablespoons water

2 bay leaves

Preheat the oven to 350F and generously butter the bottom of a large round ovenproof dish with some of the butter. Peel the butternut by first cutting it in half, then scooping out the seeds with a spoon (save the seeds to toast in the oven for a snack). Cut the squash into long slices that are about an inch thick. Using a small sharp knife, carefully cut away the skin, keeping the shape of the squash slices and taking care that you don't cut yourself, as the skin is hard. You should have about 1-1/2 pounds of butternut.

Scatter some of the sugar over the bottom of the dish and then lay the butternut slices flat, in a single layer. Scatter the rest of the sugar over the top, dot with the rest of the butter, and sprinkle with a little salt. Pour 4 tablespoons of water around the side and add the bay leaves. Put into the oven for about 1 hour or until the butternut is soft and golden, even dark in places, and there is some thick golden juice bubbling away at the bottom. Spoon the pan juices over the squash a couple of times during the cooking - if it looks a little too dry, add a dribble more water. Serve warm. If you aren't serving it immediately, then reheat it gently so that the butter melts again.


Theme: Attitude of Gratitude

The Slow Cook Book Recipe # 2: Mexican Meatballs

2011-11-22T13:09:00.001-05:00

So it's Thanksgiving week and you're busy shopping, prepping, and cooking all things Thanksgiving. With so much focus on the Thanksgiving preparation it's really hard to fit in and focus on the meals leading up to Thanksgiving. I don't know about you, but I don't want to be eating fast food or frozen pizzas leading up to the big day. I still want to eat a home cooked meal, but I want it to be something that doesn't burn me out on cooking before the big day arrives.

I have two solutions to the Thanksgiving week cooking dilemma. First, get out the slow cooker. It's your friend, especially at times such as this. Next, pick a recipe(s) and make a big batch so that you have enough for the next night and you can skip cooking for a day or so.

Over the weekend I made these Mexican Meatballs which can easily be reheated and served over rice, pasta, in sandwiches, etc. Tonight I'm going to be making a big batch of taco meat for tacos and a huge pan of Mexican rice and refried beans. The idea is that I'll have dinner for tonight and tomorrow so that I can focus my energy on cleaning, Thanksgiving prep work, baking pies, etc.

These Mexican Meatballs were a quick fix that everyone enjoyed. They were much like a regular meatball in tomato sauce, but instead were flavored with cumin, jalapenos, and cilantro. They were great served on their own with rice and they also made great meatballs subs.

Mexican Meatballs

Adapted from The Slow Cook Book

Serves 4-6

Prep Time: 20 minutes

Cook: 20 minutes

Auto/Low: 6-8 hours

For the Meatballs:

1 pound ground beef

3 garlic cloves, finely chopped

2 red chiles, deseeded if you like or with seeds if you like it hot

1/2 teaspoon ground cumin

salt and freshly ground black pepper

1 large egg, lightly beaten

2 tablespoons fresh white breadcrumbs

bunch of cilantro, finely chopped

2-3 tablespoons all purpose flour

3 tablespoons olive oil

For the Sauce:

1 large onion, finely chopped

1 garlic clove, finely chopped

1 red bell pepper, seeded and finely chopped

1/2 teaspoon ground coriander

1 cinnamon stick, broken

pinch of dried chile flakes

splash of Tabasco sauce

1/2 teaspoon superfine sugar

2 (14oz.) cans of whole tomatoes

2/3 cup hot veggie or beef stock

Preheat the slow cooker, if required. Put the ground beef, garlic, chiles, and cumin into a bowl and season. Combine with your hands, then add the egg, breadcrumbs, and fresh cilantro, and mix well again. Shape the mixture into about 20 small balls an toss lightly in the flour. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat and cook half the meatballs (in batch and with extra oil, if necessary) for 6-8 minutes until brown all over. Remove with a slotted spoon and sit on paper towels to drain. Wipe the pot out with paper towels.

To make the sauce, heat the remaining 1 tablespoon of oil in the pot over medium heat, add the onion, and cook for 3-4 minutes until soft. Stir in the garlic and red bell pepper, and cook for 3 minutes. Transfer the cooked vegetables to the slow cooker along with remaining ingredients. Add seasoning, cover with the lid, and cook on auto/low for 6-8 hours. Taste and add more Tabasco sauce, if needed. Serve with rice and a green salad.

I hope you all have a wonderful Thanksgiving!

Little Spinach and Carrot Ramekins

2011-11-16T20:12:00.001-05:00

Here's a question for you. Do you find it difficult to talk about food and cooking to your non-foodie friends? I find it nearly impossible. In fact, it's about as awkward as talking about politics and/or religion.

Here are just a few of the conversations that I've had lately.

Friend A: "Kim, what did you have for lunch today?"

Me: "Spinach and Carrot Ramekins."

Friend A: "What the hell did you just say? Can't you just eat a sandwich like a normal person?"

Friend B: "So, do you cook every night?"

Me: "No. Tonight I'm just making frozen pizzas and salad from a bag."

Friend B: (in a very accusatory tone) "Okay, so are you saying that frozen pizza and salad from a bag is not cooking? Because if that's the case then I guess you're telling me that I never cook. Is that what you're telling me?"

Me: "Well, I guess what I'm saying is that I'm making pizza and salad, but I'm not really cooking anything." (this conversation ended badly)

Friend C: "Hey Kim, I'm on my way to the mall. Wanna come?"

Me: "I can't. My oven's preheating and I'm in the middle of pureeing carrots and baking veggie ramekins."

Friend C: (big pause) Um, okay....I'm sorry. Did you just say no to the mall?"

All these conversations happened just this week. I'm beginning to think that I speak another language or something. Anyway, I thought I would share for several reasons. First and foremost, I know you will all understand. Secondly, it's actually pretty funny. And lastly, I have a feeling that some of you, if not all of you, have had similar conversations at one point or another.

I chose these spinach and carrot ramekins because I've never really made anything quite like them before. You basically make a carrot puree and add bechamel sauce and Parmesan cheese to it. Then you blanch spinach, chop it, add bechamel, and more Parmesan cheese. Lightly beaten egg is added to both the spinach and carrot mixture and the ramekins bake for about 45 minutes in a bain marie. The preparation is a little bit fussy, but the end product is really pretty and definitely makes for a fun and unique main course with a nice salad on the side.

Little Spinach and Carrot Ramekins

Adapted from Apples for Jam by Tessa Kiros

Makes 10

Tessa says, "I use little individual ramekins (about 2-1/2 inches wide at the top, 1-1/2 inches across the bottom, and 1-1/2 inches high). They look good in this size and are perfect servings for all-size humans. These are baked in a bain marie so they stay beautifully moist."

4 medium carrots, peeled and chopped

5 cups loosely packed spinach leaves

Bechamel Sauce:

4-1/2 tablespoons butter

1/3 cup all-purpose flour

1-1/3 cups milk, warmed

salt and freshly ground black pepper

freshly ground nutmeg

3/4 cup grated parmesan cheese

2 eggs, lightly beaten

Preheat the oven to 350F and butter ten little 1/2 cup ramekins. Cook the carrots in boiling salted water until they are soft. Lift them out with a slotted spoon, puree, and put into a bowl. Add the spinach to the boiling carrot water, and blanch for a few minutes until it is all wilted and soft. Drain, leave until it has cooled enough to handle, and then squeeze out all the excess water. Chop up finely and put in a separate bowl.

To make the bechamel, melt the butter in a small saucepan over low heat. Whisk in the flour and cook for a few minutes, stirring constantly, then begin adding the warm milk. It will be immediately absorbed, so work quickly, whisking with one hand while adding ladlefuls of milk with the other. When the sauce seems to be smooth and not too stiff, add salt, pepper, and a grating of nutmeg, and continue cooking, even after it comes to a boil, for 5 minutes or so, mixing all the time. It should be a very thick and smooth sauce.

Pour off any water that has collected in the bottom of the carrot bowl, then mix in 10 tablespoons of the bechamel along with half of the Parmesan. Stir the rest of the bechamel and Parmesan into the spinach. Taste each bowl, adding extra salt, pepper, or nutmeg if you think it's needed. Add half the beaten eggs to each bowl, and mix them in well.

Divide the spinach mixture among the ramekins. Rap them firmly on the table to flatten the mixture, then divide the carrot puree among the ramekins. The mixture should just fill the molds.

Put the ramekins in a roasting pan and add enough hot water to the pan to come halfway up the side of the molds. Move the pan to the oven and bake for about 45 minutes, or until the molds are puffed, golden, and firm. turn the oven off and leave the pan in the oven for about 10 minutes. Remove the ramekins from the pan, run a knife around the rims then turn them out onto plates.


Theme: Orange Skies

So, how about you? Have you had any interesting or awkward conversations about food or cooking lately?

Chocolate and Cranberry Cookies

2011-11-11T15:24:00.000-05:00

These chocolate and cranberry cookies were one of those recipes that caught my eye right away. The combination of dark chocolate and chewy, tart, dried cranberries is just so promising. Not to mention, this cookie seems perfectly fitting for this time of year.

Since I enjoy my cookies on the chewy side, I usually tend to make them a bit larger than the recipe calls for. For example, in her recipe, Tessa calls for one good teaspoon of dough per cookie. I went with about 1/4 cup per cookie. Instead of 30 bite-sized cookies I ended up with 10 big cookies.

We really enjoyed these cookies. The tart cranberries really help bring out the deep rich flavor of the dark chocolate. This is a deeply satisfying cookie with rich complex flavors. It would be perfect served with coffee.

Chocolate and Cranberry Cookies

Adapted from Apples for Jam by Tessa Kiros

Makes about 10 large cookies or 30 teaspoon sized cookies

Tessa says, "These I learned from my American fried Sue. When I first made them my children said they were the best ever and I must definitely put the recipe in this book - so here it is. I also love them with dried strawberries instead of cranberries, and sometimes my girls prefer them without the cranberries, just chocolate. I like these small so I make them no bigger than a good teaspoon of dough, but you might like to make them larger. I also like to take them as a gift, packed in a lovely box and tied with a ribbon. Unless you have a huge oven, you will need to bake these in batches so have the two cookie sheets ready."

5-1/2 tablespoons butter, softened

1/4 cup firmly packed soft brown sugar

1/4 cup superfine sugar

1 egg

a few drops of vanilla extract

1-1/3 cups all-purpose flour

1/2 teaspoon baking powder

salt

3/4 cup coarsely chopped semisweet chocolate

1/2 cup dried cranberries (dried cherries would also be nice)

Preheat the oven to 375F and line two cookie sheets with parchment paper. Mash up the butter and sugar with a wooden spoon until well mixed, then whisk with an electric beater until smooth. Mix in the egg and vanilla. Sift in the flour and baking powder, and add a small pinch of salt. Beat with the wooden spoon to make a soft sandy mixture. Stir in chocolate and cranberries.

Lightly moisten your hands and roll teaspoons of the mixture into balls. Arrange them on the sheets, leaving a fair space between for flattening and spreading. Bake for about 12 to 15 minutes, or until the cookies are golden and darkening around the edges. Remove from the oven, but leave them on the sheet to cool and firm up. These will keep in a cookie jar for a couple of days.

Theme: Potluck

Chicken, Pasta, and Kitchen Therapy

2011-11-02T20:08:00.000-04:00

The month of October literally flew by. It was a blur. When it came time for November to roll around I tried to breathe a sigh of relief, but then I remembered that contractors were coming to work on our house, I agreed to host a Pampered Chef party, my baby boy is turning 5 years old (which I seriously can't deal with), it's my mother-in-law's birthday, we have company coming, and I'm hosting Thanksgiving. Let's not even get into all the ten year old drama that ensues everyday at approximately 3pm. And please, for the love of God, do not begin to discuss Christmas yet. Things will get ugly. I may even resort to making faces at you....like this face below. You could get scarred for life.

My name is Kim. I have two kids. I have no shame.

At any rate, I think what I really need is some anxiety medication, but in lieu of that I opted for kitchen therapy and comfort food. It may be a temporary fix, but at this point I'll take it.

So, I bought a chicken and started making chicken broth. If you've never made your own chicken broth before I'm here to tell you that it is highly therapeutic, wonderfully comforting, and the aroma coming from the kitchen is out of this world. Since we are cooking with Tessa Kiros at IHCC right now I chose her recipe.

Chicken Broth

Adapted from Apples for Jam by Tessa Kiros

Makes 8 cups

1 chicken (about 2-3/4 pounds), suitable for boiling

2 carrots, peeled and halved

2 leafy celery stalks

small handful of parsley stalks

7 black peppercorns

3 small shallots, peeled but left whole

1 clove garlic, peeled but left whole

10 cups water

1 teaspoon salt

Put the chicken into your largest stockpot and add the carrots, celery, parsley, peppercorns, shallots, and garlic. Add 10 cups of water and 1 teaspoon of salt and bring to a boil. Lower the heat and put the lid on the pan, leaving just a little gap for the steam to escape. Simmer for 1-1/2 hours, skimming now and then.

Turn off the heat and leave the broth until it's cool enough to handle. Carefully take out the chicken. Strain what's left, keeping the broth to use for pasta or dumplings. You decide if you'd like to save the carrots to eat later on.

Once the broth was ready, I took the chicken out and removed all the meat so that I could make Tessa's Chicken Croquettes. My chicken was a bit larger than the one she called for in her recipe, but the measurements still worked very well. This is where I must tell you that I've made lots of chicken croquettes before, but Tessa's recipe for chicken croquettes is the best! In fact, I'll just go to ahead and say that I know this recipe will easily be one of of our top favorites during my six months with Tessa. The chicken mixture is highly flavorful and moist and the breading is incredibly crispy and crunchy. The croquettes are great on their own or with a dipping sauce. Tessa's recipe makes 25 smaller croquettes, but my husband doesn't always appreciate miniature food so I made 10 large croquettes. I figured I would have leftovers, but everyone really inhaled these. They were a huge, huge, huge hit! I highly recommend these, especially if you have leftover chicken that you need to use up.

Chicken Croquettes

Adapted from Apples for Jam by Tessa Kiros

Makes about 25 croquettes

1 boiled chicken (the chicken used for the broth above)

3 tablespoons butter

1 small red onion, finely chopped

1 - 1/2 tablespoons chopped celery leaves

1-1/2 tablespoons chopped fresh parsley

2 small cloves garlic, finely chopped

1 ripe tomato, peeled and chopped

1 -1/2 tablespoons all purpose flour

1 cup chicken broth

1 egg, lightly beaten

salt

dry bread crumbs, for coating (I used a combo of panko and cornflake crumbs)

light olive oil, for frying

lemon wedges, to serve

Note: Anytime you bread anything you should always put it back in the refrigerator to "dry out" for at least ten minutes. This process helps the breading to adhere to whatever you're frying.

Pick all the chicken meat off the bones and throw away all the skin, bones, and bits you don't want. Chop up the chicken finely, and put it in a bowl.

Melt half the butter in a small pan, and saute the onion over medium-low heat until it is soft and lightly golden. Add the celery, parsley, and garlic, and when you can smell the garlic, add the tomato. Simmer until it has totally melted, squashing it with a wooden spoon now and then as you stir.

Meanwhile melt the rest of the butter in another small pan over medium heat, and then stir in the flour, Whisk in the broth, and let it cook for a few minutes until it is bubbling up nicely. Whisk well to make sure it is totally smooth. Pour into the bowl of chicken and add the tomato mixture, too. Add the egg, and mix everything together well. Taste for salt, adding a little extra if you think it's needed.

Put the bowl in the fridge for half an hour or so, so that you are able to roll out the croquettes more easily.

Take scoops of the mixture, more or less the size of eggs, and shape them into croquettes. Put the bread crumbs on a plate and lightly roll the croquettes in them.

Pour about 3/4 inch of oil into a large nonstick frying pan and put over high heat. When the oil is hot, add enough of the croquettes to fit comfortably in the pan. Fry until they are deep golden brown all over, turning them gently with tongs. Lift them out onto a plate lined with paper towels to absorb as much of the oil as possible while you fry the rest. Put them onto a clean platter to serve, with lemon wedges, if you like.

With my homemade chicken broth I made Tessa's Pasta In Chicken Broth, which consists of two ingredients, three if you're feeling feisty. All you need to do is reheat your chicken broth and cook your pasta in the broth until it is al dente. If you feel like it, top it with some Parmesan cheese and you're all set. Tessa's broth was mild but flavorful and the tiny pasta is a nod to childhood that somehow takes you back and makes you feel a bit pampered. A very pleasing and rejuvenating bowl of comfort that instantly makes you feel better, no matter what ails you.

Pasta In Chicken Broth

Adapted from Apples for Jam by Tessa Kiros

Serves 4

8 cups chicken broth (see above)

1/2 (16-0ounce) package spaghettini or 1-2/3 cups other tiny pasta (I used pastina)

Grated Parmesan cheese, to serve

Bring the broth to a boil in a large pan. Break up the pasta into shorter lengths and add to the broth. Bring back to a boil, stir a couple of times, and then cook the pasta according to package instructions. The pasta will absorb some of the broth as it cooks. Serve immediately, diving down with your ladle to the bottom of the pan to make sure that everyone has a fair share of pasta and broth. Top each serving with a heap of grated Parmesan.

Theme: In My Pasta Bowl

Every Sunday @ Kahakai Kitchen

Midnight Milky Way Bar Sauce

2011-10-27T14:41:00.000-04:00

Happy Halloween weekend everyone! We absolutely love this time of year in my house. We have a full schedule this weekend, including carving pumpkins, going to the yearly Thriller event downtown, and lots of trick-or-treating. Our small town has trick-or-treating for the kids downtown Friday afternoon, then we're going to Boo at the Zoo, followed by trick-or-treating in the neighborhood. Wish me lots of luck keeping up with the kids!

As a special treat before our big Halloween weekend, I made a chocolate sauce using Midnight Milky Way Bars. The rich dark chocolate of the Midnight Milky Way is fantastic when melted down into the cream and goes fantastic with vanilla ice cream. However, the genius of this recipe (especially this time of year) is that you could use just about any candy bar with equally fantastic results. I see a lot of candy bar sundaes in our future!

Midnight Milky Way Bar Sauce

Adapted from Apples for Jam by Tessa Kiros

Makes 2 cups

Tessa says, "This is a wonderfully rich and good-and really quick to make in an emergency. We like it dribbled down the side of a milkshake or slightly warm over ice cream, so that the cold makes the caramel set just slightly. When the pan is left covered on the stove or in the fridge, everyone goes with a teaspoon and takes out a healthy scoop, and the marks of the diggers clearly remain."

1 cup heavy whipping cream

5 (2-ounce) Milky Way Midnight Bars

Pour half the cream into a heavy-bottomed pan and heat gently. Coarsely chop the Midnight Milky Way bars and add to the pan, stirring all the time with a wooden spoon, until they are completely melted. Make sure that the cream is not too hot and that nothing gets stuck on the bottom of the pan, which would ruin your chocolate. When everything is nearly all melted together, add the rest of the cream, and whisk to break up the soft lumps. Remove fro the heat and carry on whisking until the sauce is completely smooth. cover when it has cooled a bit. Serve warm or even at room temperature, but store in the fridge if you don't finish it all. Even a teaspoon of it cold or at room temperature is great for lifting the spirits.

Theme: Harvest Moon

HAPPY HALLOWEEN!

Risotto with Fried Egg

2011-10-20T12:00:00.001-04:00

When I think of peasant food I always think of the most delicious and comforting dishes. Recipes born out of necessity that stand the test of time, passing from one generation to the next. I think mostly, for me, the very definition of peasant food is making something with what you have on hand. Now that might not sound appealing to some; but, to people like us (who love food) we know that making something delicious with what we have on hand is the sign of a good cook. It's the true test. And, quite often, it's these recipes that are the most well-loved of all.

Take Tessa's recipe for Risotto with Fried Egg for example. It's a very basic dish using ingredients that everyone is sure to have on hand, but it is the method with which it is put together that is exciting, fresh, and something I'm quite sure everyone would be pleased to eat. Creamy cheesy rice, with crispy fried sage leaves, and a nice egg with a runny yolk so that it can drip down into the rice. Total comfort food! Better yet, it would be great served for breakfast, lunch, or dinner.

Risotto with Fried Egg

Adapted from Apples for Jam by Tessa Kiros

Serves 4

Tessa says: "These are all the things my family loves - white risotto, egg, Parmesan - on one plate. The egg yolk must be soft when you serve it so that it can drip into the rice, and we like the white to be golden and frayed around the edge."

3 tablespoons butter

4 tablespoons olive oil

2 shallots, chopped

1-2/3 cup risotto rice

1/2 cup white wine

4 cups hot vegetable broth

freshly grated nutmeg

salt

1/2 cup grated Parmesan cheese

about 8 fresh sage leaves

4 eggs

grated Parmesan and black pepper, to serve

Heat half the butter and 2 tablespoons of oil in a heavy-bottomed pan suitable for making risotto. Saute the shallots over low heat until light gold and then stir in the rice with a wooden spoon. Stir for a few minutes to completely coat the rice and let it cook just a bit. Add the wine, and when that has evaporated, add all of the broth. Add a few good grinds of nutmeg and taste for salt. Simmer uncovered over high heat for about 15 minutes, or until the rice has absorbed much of the liquid. If it seems as if it needs a bit more liquid, add some hot water. Remove from the hat and stir in the remaining butter and the Parmesan. Taste for salt, adjusting if necessary. Leave with the lid on so that the steam continues to cook the rice.

Heat the remaining oil in a large nonstick frying pan and briefly fry the sage leaves until crisp. Remove with tongs. Gently break the eggs into the pan and sprinkle a little salt on the yolks. Cook until the edges of the white are a bit golden. Cover the pan with a lid and fry until the yolks are just slightly opaque on the surface but still soft inside (they are best when the undersides are golden and a bit crisp).

Scoop rice onto serving plates and top each serving with an egg and a couple of sage leaves, being careful not to break the yolk just yet. Serve with a sprinkling of Parmesan and a few grinds of black pepper for those who want it.

Theme: Peasant Food

Pear Berry Crisp and Vacation!

2011-10-14T09:47:00.000-04:00

As you're reading this, my family and I are in the air heading south to Orlando, FL. We're on our way to go see Mickey and the gang and celebrate the Halloween season in style for the next week and half. There's going to be lots of amusement parks, lots of walking, lots of good food, and I'm sure we'll empty a few wallets along the way (my husband has a running joke that Disney is more expensive than going to Paris). We have a very tight schedule, with lots to see and do, and I probably won't be around for the next few days. I do promise that I'll have lots of pictures to share.

Before I left I made a Pear and Blueberry Crisp for our From the Orchard theme at I Heart Cooking Clubs. Pears are one of my favorite fruits and I realized that I just don't devote very much time to them in the kitchen. After eating this crisp, I will do my best to remedy that situation.

Pear and Blueberry Crisp

Adapted from Apples for Jam by Tessa Kiros

Serves 8

3 large pears

1 cup blueberries

1/3 cup sugar

1-2/3 cups all purpose flour

1/4 cup firmly packed light brown sugar

1/4 pound plus 3 tablespoons butter, softened

1 teaspoon vanilla extract

Preheat your oven to 375F. Generously butter a 14 by 8-1/2 by 2-1/2 inch ovenproof dish. Peel, core, and slice the pears, and put them in the dish. Mix in the berries and scatter half the superfine sugar over the fruit.

Mix together the flour, brown sugar, and the other half of the superfine sugar in a bowl. Add the butter and vanilla and rub them in with your fingertips, working until the mixture isn't smooth but looks like damp clustery sand. Your fingers might be tired.

Scatter the topping over the fruit to cover it completely in a good thick layer. Bake for about 45 minutes, or until the top is nicely golden and some berry juice has oozed up a bit over the crust and darkened it here and there.

Let it cool down a touch and then serve warm with whipped cream, a bowl of custard, or vanilla ice cream.

Theme: From the Orchard

See ya real soon!

The Slow Cook Book Recipe #1: Mustard Chicken Casserole

2011-10-12T20:39:00.001-04:00

I received this cookbook, The Slow Cook Book, a little over a month ago and I was really taken with it. It's certainly not your average slow cooker book with all the traditional recipes. It's more of a slow cooking gone gourmet kind of book. There are your average types of chapters such as soups, stews, casseroles; but, the recipes are anything but average.

After looking through the book, and marking way too many recipes, I decided it was time to break out my slow cooker and start cooking with it more. For the next few weeks, I'll be featuring some slow cooking recipes from The Slow Cook Book.

Now, after saying all that, the first recipe I chose was one of the more traditional recipes in the book; but, I simply couldn't pass it up....Mustard Chicken Casserole!

The recipe calls for chicken thighs, but I'm sure you could use whatever you have on hand. The chicken marinates in a mixture of whole-grain mustard, English mustard, and honey for at least 30 minutes, longer if possible. After marinating, the chicken is cooked in a skillet until golden. Using the same pan the chicken was cooked in, you saute onions and parsnips until golden. After that, everything is placed in the slow cooker and that's it. Easy peasy.

Mustard Chicken Casserole

Adapted from The Slow Cook Book

Serves 4-6

2 Tbsp. whole-grain mustard

1 Tbsp. English mustard

2 Tbsp. honey

8 bone-in chicken thighs, skin on

salt and black pepper

2 Tbsp. olive Oil

2 onions, roughly chopped

10 oz. parsnips, peeled and roughly chopped

few sprigs of thyme

2 cups hot vegetable or chicken stock

bunch of flat-leaf parsley

Note: I omitted the parsnips because I couldn't find them in the store. I served the chicken over boiled and buttered baby potatoes instead.

Mix the mustards together in a bowl and stir in the honey. Season the chicken thighs well with salt and pepper, then smother them with the mustard mixture. Cover and leave to marinate for 30 minutes, if time permits.

Preheat the slow cooker. Heat half the oil in a large Dutch oven over medium-high heat and add the chicken pieces, a few at a time. Cook for 6-10 minutes until golden-be careful, because the honey may cause them to blacken quickly. Remove and set aside.

Heat the remaining oil in the pot over medium heat, add the onions, and toss them around in the pot to coat in any juices. Stir to scrape up the sticky bits from the bottom, then add the parsnips and thyme. Transfer everything to the slow cooker, pour in the stock, and add the chicken pieces. Season, cover with the lid, and cook on auto-low for 6-8 hours or on high for 3-4 hours. Add the parsley, taste, and season, if necessary.

Notes/Results: This chicken dish was so good that I simply couldn't get pictures of it fast enough. The chicken was nice and tender and had a wonderful mild flavor without any overwhelming mustard flavors. Everyone in the house declared it a winner, including the kids, and it was gobbled up in one serving.

I am submitting this to my friend Michelle of Ms. enPlace for her See Ya in the Gumbo event.

Cookbook Review: Ellie Krieger's Comfort Food Fix

2011-10-10T11:47:00.000-04:00

It's that time of year again when we are all craving our favorite comfort foods and Ellie Krieger's Comfort Food Fix couldn't have come at a better time. Full of healthy comfort food recipes, Ellie's book is a treasure trove for anyone wanting to have their cake and eat it too.

In Ellie's newest book, you will find 150 recipes to suit your every craving. From Honey-Crisp Oven-Fried Chicken, to Country Fried Steak with Gravy, to something both decadent and chocolatey for dessert. You will really feel like you are truly indulging in your favorites, but without all the guilt.

The book is hardbound and has 304 pages with lots of beautiful photographs. The chapters, along with some of the recipes I'd like to try are:

Chapter 1: Breakfast, Brunch and Bakery: Crispy French Toast Fingers with Blueberry Maple Sauce and Ellie's Honey Whole-Wheat Cinnamon Raisin Bread

Chapter 2: Snack and Starters: Five-Layer Mexican Dip with Chili Tortilla Chips and also Sesame Whole-Wheat Soft Pretzels, plus the "Everything" Parmesan Crisps

Chapter 3: Soups and Sandwiches: Broccoli-Cheddar Soup

Chapter 4: Meat Main Dishes: Horseradish, Cheddar and Caramelized Onion-Stuffed Burgers

Chapter 5: Poultry Main Dishes: Chicken Alfredo with Zucchini Ribbons, Spicy Chicken Fried Rice with Peanuts, Cincinnati Turkey Chili, and Chicken and Biscuit Potpie

Chapter 6: Seafood Main Dishes: Crispy Crab Cakes with Creamy Chili-Garlic Dipping Sauce

Chapter 7: Vegetarian Main Dishes: Autumn Vegetable Curry

Chapter 8: Sides and Salads: Herbed Squash Casserole, Rustic Mashed Potatoes with Blue Cheese, and Corn and Cheddar Spoonbread

Chapter 9: Desserts: I really want to try all the desserts, but I've narrowed it down to her Pumpkin Pie with the Better Basic Pie Crust for now.

First up, I made the Crispy Beef and Bean Tacos. Ellie uses a lean ground beef and adds black beans to the taco filling. As a bean lover, this is something that I've done before BUT the one thing I haven't done before is to make my own taco shells. Instead of frying the taco shells, she brushes them with a little oil and bakes them in the oven like this:

As the tortillas bake, the sides drape down further creating a flat-bottomed taco shape. My 10 year old daughter thought this was the coolest thing ever and I have to admit that I did too.

These Crispy Beef and Bean Tacos really hit the spot and everyone loved the oven-baked shells. With flavorful toppings like tomato, red onion, romaine lettuce, cilantro and a little bit of cheese, these tacos rang in at 340 calories for two. I would, and will, definitely make these again.

Next up, and completely heavenly, were these Honey-Crisp Oven-Fried Chicken Thighs. Meaty, tender, succulent chicken thighs are soaked in buttermilk for up to 4 hours and then brushed with honey and coated with crushed cornflakes, seasoning, and baked to perfection.

I was incredibly impressed with this recipe. Since the chicken thighs soaked in the buttermilk for 4 hours it was incredibly moist and tender. The honey provided a touch of sweetness and the cornflake crust was very crunchy. You could even hear the crunch when you took a bite! My Mom and I were bowled over with this recipe. This is a recipe that will go into regular rotation here at my house. With very little fat, lots of protein, and only 330 calories per thigh, this is a good thing!

Did you know that you could have Country Fried Steak with Gravy with Smooth and Creamy Mashed Potatoes and not feel guilty? Yep, it was news to me too! I had no idea that cubed steak was already a lean cut of meat. With a mixture of whole wheat and all purpose flour, these cube steaks are double-dipped to create a thick coating around the steak. The gravy was nice and creamy and went perfectly with the Smooth and Creamy Mashed Potatoes (which by the way were made with only 1 tablespoon of butter in the whole batch). A down-home comfort food dinner that is delicious and healthy, with about 610 calories total.

Paper Bag Popcorn was a fantastic, easy, and no-fuss snack that we enjoyed and will continue to enjoy for years. In fact, I wish I'd known that you could make popcorn in the microwave using a paper bag earlier. I would have definitely saved lots of money on microwave popcorn. Additionally, this paper bag popcorn can be seasoned with whatever seasoning blend you chose, from savory to sweet, and is only 100 calories per serving compared to 170 calories per serving out of the microwave bag.

However, being the chocoholic I am, it was these Dark Chocolate Pretzel Clusters that totally grabbed my attention when first paging through the book and it was these Dark Chocolate Pretzel Clusters that were my very favorite recipe I tried. Goodness gracious these things are good!! Chocolatey, crunchy, and salty, they are so ultra satisfying. The best part is that they really couldn't be any simpler to make. Just two easy ingredients.

Dark Chocolate Pretzel Clusters

Adapted from Comfort Food Fix by Ellie Krieger

Makes about 12 (I got 15)

Ellie says: "Chocolate with a salty crunch is all the rage now - even the mass market candy makers have caught on. but some of us are long-time devotees. Dark chocolate-covered pretzels have been a favorite of mine since childhood, so when I found myself with a bag of broken pretzels what else could I do but smother them in the best quality chocolate and turn them into a mouthwatering candy cluster."

4 ounces any shape thick-style salted pretzels (I used normal-sized twists)

6 ounces dark chocolate (60-70% cocoa solids), chopped

Note: I used Lindt brand chocolate

Note: I sprinkled a tiny dash of salt into the mixture as it melted

Line a baking sheet with wax paper. Put the pretzels into a sealable plastic bag and crush them with a rolling pin or mallet into about 1/4-inch pretzel pieces.

Place the chocolate in the top of a double boiler set over barely simmering water. Make sure the bottom of the pan does not touch the water. Melt the chocolate, stirring frequently, about 1 minute. Remove the pan from the heat. Add the pretzel pieces to the chocolate and stir until well coated.

Scoop heaping tablespoon-size stacks of the chocolate-covered pretzel pieces onto the prepared baking sheet. Place the baking sheet in the refrigerator and allow to cool and set, about 20 minutes. Store and serve at room temperature.

Serving size: 1 piece

Per serving: Calories 110; Total Fat 5g (Sat Fat 3g; Mono Fat 0.1g, Poly Fat .1g); Protein 2g; Carb 16g, Fiber 2g, Cholesterol 0mg; Sodium 130mg

I've always been a huge fan of Ellie Krieger's recipes. I find that her recipes are always well-tested and extremely well-written. In fact, in all the Ellie recipes I've tried I've never come across a bad recipe. I've come to count on Ellie's recipes and believe that they are very tried and true. I was super excited to see that Ellie had a third book coming out and even more excited when I learned that it had to do with comfort food. I raced to the store and bought the book on the day it came out.

If you like comfort food and are concerned about eating healthfully, then this book is for you. I think you'll be very pleased with your purchase.

Disclosure: I bought and paid for the book on my own. All opinions are my own.

Greek Yogurt with Sweetened Condensed Milk and Oranges

2011-10-09T16:31:00.006-04:00

We really enjoy yogurt parfaits and when I saw this recipe for Greek yogurt with condensed milk I knew it would be a winner. I knew the sweet, thick, syrupy condensed milk would make for a delicious add-in to greek yogurt and I was really excited to give it a try.

This sunny breakfast parfait is really reminiscent of an orange creamsicle and is so silky, luxurious, and creamy that it can easily double as dessert. You will really feel like you're indulging in something sinful and delicious and you will be so sorry when you reach the end of the glass.

Orange juice and orange zest are mixed with sweetened condensed milk and then stirred into Greek yogurt to make a very thin mixture. Once that mixture sets up for a few hours in the fridge it gains thickness and takes on the texture of a light pudding. With some pretty orange wheels for garnish and a little sprinkling of orange zest on top it is pure heaven. We absolutely loved this and I can't wait to make it again.

Greek Yogurt with Condensed Milk and Oranges

Adapted from Apples to Jam by Tessa Kiros

Serves 4

Tessa says: "The basis of this recipe was given to me - thank you, Ioanna. I added the oranges, but you might like to add another fruit. I sometimes use blood oranges, sometimes ordinary. Whatever sort you use, make sure they are sweet as sweet. You could actually serve this with any other fruit you like, keeping the orange juice and rind for mixing into the yogurt, and then spooning this over any other cut fruit - bananas, mangoes, plums would be beautiful..."

2 whole oranges or blood oranges

sugar (optional)

1/2 cup sweetened condensed milk

finely grated rind and juice of 1 small orange

1-1/4 cups Greek yogurt

Use a small sharp knife to cut away the skin of the oranges, leaving no pith. Slice the oranges into substantial wheels, maybe 1/4 inch thick, and then halve those. Put the cut slices in a bowl to collect their juice. If you don't think they're very sweet, sprinkle a tablespoon or so of sugar over them.

Put the condensed milk, half of the orange rind, and 5 tablespoons of the orange juice in a pouring cup (you can drink the rest of the orange juice). Slowly mix this into the yogurt, bit by bit. Cover and put in the fridge for a couple of hours until it has set to a very soft and creamy pudding. Serve a few orange slices with a dollop of the yogurt, some juice dribbled over the top, and a tiny hill of leftover rid, just for extra color.

Theme: Potluck

Ham and Cheese Sliders, Bacon and Cheddar Deviled Eggs, and a Quick Idea for Fruit Salad

2011-10-04T13:44:00.000-04:00

I'm not quite adept yet when it comes to entertaining. Serving my family dinner is one thing. Serving a large number of people is quite intimidating. For one, I'm incredibly shy which doesn't help matters. Secondly, I worry way too much. What if my guests don't like what I'm serving? What if there's not enough? What if it's cold by the time it gets to the table? Believe me, if there is something to fret over I'll do it. So, when planning my Eggland's Best Pink Party & Brunch, I concentrated on making things easy.

First and foremost, I wanted all the food to be able to be served room temperature. I didn't want to worry about keeping food hot. Once I determined that I wanted everything to be served at room temperature I started planning the other details. I wanted the food to be as pink as possible. I also wanted to keep things as light and easy as possible. I'm always a fan of finger foods so I decided to try and chose recipes that can, for the most part, be eaten out of hand.

These delicious ham and cheese sliders met all my criteria and I after seeing them all over pinterest, I was so happy to get the chance to make them. The recipe couldn't be any simpler. Either make or buy some fluffy white rolls, layer them with honey ham, swiss cheese, and a quick smear of mayo and place into a baking dish. Whip up a batch of poppyseed sauce (consisting of butter, mustard, Worcestershire sauce, and a bit of onion) and pour over the rolls. Bake the sandwiches until the cheese starts to melt and the sauce oozes down the sides of the rolls. The recipe (and a truly mouth watering photo can be found HERE).

Deviled eggs are always such a hit at any party and I knew I wanted to serve them. My struggle was trying to add a bit of pink to them. Using smoked salmon crossed my mind, but I didn't know how my guests felt about fish so I kept looking up different recipes. I finally stumbled across this recipe for Bacon and Cheddar Deviled Eggs on Allrecipes.com. These are your standard deviled eggs with just a tad of chopped bacon and shredded cheddar cheese added in. These eggs were a hit, but my family and I agreed that we still like the good old standard deviled egg a little better.

Lastly, I knew I wanted to have something really colorful, fresh, and vibrant to put on the table so I went with a fruit salad. I struck it rich in the produce department and was able to find beautiful ripe kiwi, starfruit, and passion fruit (all of them pretty rare finds in my neck of the woods). I decided to do an exotic twist on traditional fruit salad using the passion fruit pulp as a dressing of sorts. I added strawberries, pineapple, cantaloupe, grapes, blueberries, plums, kiwi, and starfruit to my platter and garnished it with halved passion fruit to use as a topping. If you want to eat the rainbow, this is for you.

I had so much fun hosting the party and was honored to help raise awareness for the fight against breast cancer. A huge thanks to Eggland's Best for making it all possible!

Be on the lookout for more Eggland's Best Pink Parties coming this month.

The Homesick Texan's Strawberry Sheetcake & The Eggland's Best Giveaway Winner!!

2011-10-02T20:36:00.001-04:00

This Strawberry Sheetcake is so rich, thick, dense, and satisfying that one little piece is all you need to satisfy your sweet tooth. The strawberry flavor is perfectly balanced. It's neither too sweet or too subtle, but just right. The cake itself has a wonderful thick texture with a lot of body to it. And, let's not forget the frosting on the cake....a creamy pink strawberry cream cheese frosting. As far as I'm concerned it really doesn't get any better than cream cheese frosting, especially if that cream cream frosting is pink with little chunks of strawberries running through it and just a hint of lime to wake things up a bit.

I made this cake for my Eggland's Best Pink Party in honor of Susan G. Komen for the cure. While this cake would be great for any pink party, it would also be great for a little girl's party, or any other party where you need to serve a large number of guests. I imagine it would be even better at the height of strawberry season.

Strawberry Sheetcake

Borrowed from Lisa Fain/Homesick Texan

Serves 16 (at least)

12 oz fresh strawberries, stems removed and chopped (about 3 cups)
2 cups of sugar plus 2 teaspoons
2 cups of flour
2 sticks of butter (1 cup)
2 eggs lightly beaten
1/2 cup of buttermilk
1 teaspoon of baking soda
1 teaspoon of vanilla

Method:
Over the chopped strawberries, sprinkle 2 teaspoons of sugar and 1/4 cup of water. Let them sit for an hour at room temperature so they can release some of their juices. The berries should reduce to about 1 1/2 cups. In a blender of food processor, crush the berries on a low speed for a few seconds—you want them juicy but still with some texture. Take 1/2 cup of the strawberry mixture for the frosting and leave the remaining crushed strawberries for the cake.

Preheat oven to 400 degrees.

Sift the sugar and flour together in a bowl.

Melt the butter on low in a saucepan and then whisk it with the eggs, buttermilk, vanilla and baking soda. Add the liquid to the flour and then stir in one cup of the crushed strawberries.

Pour batter into greased 9x13 inch pan and bake for 20-25 minutes. Cake is done when a knife comes out clean from the center. Let it cool and then frost with the strawberry cream cheese frosting (recipe below).

Note: The cake will be a little brown. This, I hear, is because of the alkaline reaction of the ingredients. Do not be alarmed!

Strawberry Cream Cheese Frosting
1/4 pound of butter (1 stick) at room temperature
8 ounces of cream cheese at room temperature
3 cups of powdered sugar
1/2 cup crushed strawberries
2 teaspoons of lime juice (about half a lime)
1/4 teaspoon lime zest
1 teaspoon vanilla extract

Method:
Whip together the cream cheese and butter until smooth. Slowly add the powdered sugar until blended. Add the strawberries, lime juice, lime zest and vanilla. Spread over cooled cake.

Note: Depending on how juicy your berries are, your icing may be runnier than usual. If this is the case, I'd add more cream cheese to thicken it up.

Note: The strawberry cream cheese frosting makes quite a bit and could easily be cut in half depending on how thick you like your frosting. While I did love the frosting I found that I only needed to use about half to frost the cake.

The winner of the Eggland's Best Giveaway is Mimi of Mimi's Kitchen! Congratulations Mimi!
I will contact Eggland's Best and have them send out your prize package.

Tessa Kiros' Finnish Cinnamon and Cardamom Buns

2011-09-28T16:35:00.000-04:00

Last week at I Heart Cooking Clubs we said goodbye to Jamie Oliver. This week we are welcoming in a new chef, lady chef Tessa Kiros! I couldn't be more excited to cook Tessa's recipes.

I've owned my Tessa Kiros cookbooks for a long time and I'm so excited to have a reason to open them up and start cooking. Tessa's cookbooks are so beautiful and her writing style is very personal, with many family stories and memories sprinkled throughout. Tessa has a multi-cultural background and has traveled many places, therefore her recipes range from Finnish to Greek to Italian and even South African. It is going to be a very exciting six months!

This week we are welcoming Tessa to I Heart Cooking Clubs and in my mind there is nothing more welcoming than the aroma of fresh baked bread and cinnamon. Throw in some cardamom and I'm completely in love! These are the perfect hand-held treat to enjoy first thing in the morning or for a leisurely afternoon break with a cup of tea or coffee.


The dough is rolled out into a rectangle and spread with softened butter and cinnamon/sugar.

Tessa says: "These gorgeous buns were always a part of my childhood. They are found everywhere in Finland - and probably all over Scandinavia - in tearooms and houses. Everyone makes their own and they freeze beautifully so you can just pull out a few when a craving sets in. Don't be put off when you see that the buns needs to rise for a couple of hours. You can get the dough together really quickly and then leave it alone without even a glance. The rolling and cutting can be a little tricky the first time you do it, but the second time will be easy."

The dough is rolled into a log and cut on the diagonal

Cinnamon & Cardamom Buns

Adapted from Falling Cloudberries by Tessa Kiros

Makes about 35 buns

For Dough:

1 cup lukewarm milk

1/2 cup sugar

1 (1-ounce) cake fresh yeast

1 egg, lightly beaten

1/4 pound plus 1 tablespoon butter, softened

2 teaspoons ground cardamom

1 teaspoon salt

5-1/4 cups all-purpose flour

For Cinnamon Butter:

2 teaspoons ground cinnamon

1/4 cup sugar, plus 1 tablespoon for sprinkling

5-1/2 tablespoons butter, softened

1 egg, lightly beaten

Put the milk and sugar in a bowl and crumble in the yeast. Let stand for 10 minutes, or until the yeast begins to activate. Add the egg, butter, cardamom, and salt, and mix in. Add the flour, bit by bit, mixing it in with a wooden spoon until you need to use your hands, and then turn it out onto the work surface to knead. It may seem a little too sticky initially, but will become compact and beautifully soft after about 5 minutes. Put the dough back in the bowl, cover with a clean cloth and then a heavy towel or blanket, and leave in a warm place for about 2 hours, or until it has doubled in size.

To make the cinnamon butter, mix together the cinnamon and sugar. Divide the butter into four portions and set aside.

Put the dough on a floured work surface and divide it into four portions. Begin with one portion, covering the others with a cloth so they don't dry out. Using a rolling pin, roll out a rectangle, roughly about 12 by 10 inches and 1/8 inch thick. Spread one portion of butter over the surface of the dough with a spatula or blunt knife. Sprinkle with about 3 teaspoons of the cinnamon mixture, covering the whole surface with quick shaking movements of your wrists. Roll up to make a long dough sausage. Set aside while you finish rolling out and buttering the rest of the dough, so tha tyou can cut them all together.

Line two large baking sheets with parchment paper, or bake in two batches if you only have on sheet. Line up the dough sausages in front of you and cut them slightly on the diagonal, alternating up and down, so that the slices are fat V shapes, with the point of the V about 3/4 inch and the base about 2 inches. Turn them so they are all the right way up, sitting on their fatter bases. Press down on the top of each one with two fingers, until you think you will almost go through to your work surface. Along the sides you will see the cinnamon stripes oozing outward. Put the buns on the baking sheet, leaving space for them to puff and rise while they bake. Brush lightly with beaten egg and sprinkle a little sugar over top.

Let the buns rise for half an hour and preheat your oven to 350F. Bake them for about 20 minutes or until they are golden. Check that they are lightly golden underneath as well before you take them out of the oven. Serve hot, warm, or at room temperature and, when they are cool, keep them in an airtight container so they don't harden.

Notes: This dough comes together like a dream and is so easy to work with. This would be a good recipe for a beginner/novice bread baker. We loved these rolls, but next time I would add a bit more butter and cinnamon/sugar mixture to the inside of the dough before rolling. We found that we wanted a little more cinnamon flavor. Other than that, they were really fun and just the right size for popping in your mouth!

Theme: Welcome Tessa!

Eggland's Best Pink Party and Giveaway!

2011-09-26T21:05:00.002-04:00

Pictured Above: My Daughter and My Mom, the best sous chefs

About a month ago I was invited to be part of "Eggland's Best Double Dozen" to help raise awareness and funding for the fight against breast cancer. Eggland's Best offered to sponsor a brunch/pink party for up to 15 of my friends and also to donate $100 to Susan G. Komen For The Cure in my name. I was absolutely thrilled to have the opportunity to host a brunch, but was overjoyed that my little blog had a chance to help such a good cause, such as Susan G. Komen For The Cure. I jumped on the opportunity.

I love Eggland's Best Eggs, and prefer to use them if at all possible, so I was thrilled to receive my goody box filled with kitchen gadgets, ramekins, a cute little plush egg for the kids, and loads of coupons for a free dozen. I cashed in coupons for a few dozen eggs right away and set about making this Mexican Fried Potato Skillet and these fantastic Breakfast Tacos.

Soon it came time to plan a menu for my Eggland's Best Brunch & Pink Party and wow did I have a hard time deciding what to serve. In the end, I knew that I wanted the food to be as PINK as possible and I also knew that I wanted everything to be able to be served at room temperature and still be delicious. Finally I was able to narrow things down and this is what I came up with. (Recipes will be shared sometime in the next week).

BRUNCH AND PINK PARTY MENU

Hot Ham and Cheese Sliders

Bacon Cheddar Deviled Eggs

Exotic Fruit Salad with Passion Fruit Dressing

Cardamom and Cinnamon Buns

Strawberry Sheetcake

(Closewise from top: Exotic Fruit Salad with Passion Fruit Dressing, Cardamom and Cinnamon Buns, Bacon Cheddar Deviled Eggs, and Hot Ham and Cheese Sliders)

And for dessert a beautifully rich and dense Strawberry Sheetcake that was very pretty in pink!

The guests and I had lots of fun celebrating women and all things pink. It was a wonderful opportunity and I'm so glad to have been chosen. I want to give a big thank you to Eggland's Best for allowing me to host such a wonderful event. I also want to take this time to urge you to think about Breast Cancer Awareness, both for yourself and others.

From now until November 15, Eggland's Best will be stamping all of their farm-fresh eggs with the Susan G. Komen Pink Ribbon Running stamp in support of breast cancer awareness. Additionally Eggland's Best will be donating $50,000 to support Susan G. Komen in their pledge to end breast cancer forever. You can read about it on their site HERE.

My friends: Tara, Megan & Joy

The folks at Eggland's Best are so great they agreed to host a giveaway for one of my readers!

GIVEAWAY
Open to US residents only

One lucky reader will receive the following:

2 Free EB Dozen Coupons (Any variety - classic, cage-free, or organic)
1 Free EB Hard Cooked & Peeled Variety Coupon
4 EB Ramekins
1 EB Apron
1 EB Whisk
1 EB Spatula
1 EB Egg Timer
1 EB Eco Bag
1 EB Plush Egg

In order to qualify for the giveaway:

Please share an inspiring comment OR comment on how you have helped to raise awareness or funding for breast cancer.
For an additional chance to win, please LIKE Eggland's Best on Facebook and leave a comment here on this post to let me know that you did.
The giveaway will be open until Friday, September 30th at midnight EST.

Disclosure: Eggland’s Best provided me with VIP coupons, a gift card, information and a prize pack for a giveaway

Cookbook Review: The Homesick Texan

2011-09-23T12:12:00.000-04:00

I'm not going to do a traditional cookbook review for The Homesick Texan. Instead, I'm going to just come out and say that this book is my absolute favorite right now. I'd even go as far to say that it's my absolute favorite cookbook so far this year! I would highly recommend this book to anyone who loves down home country cooking and/or Tex Mex favorites. It is wonderful.

I literally cannot quit cooking from this cookbook. I'm obsessed with it! Every new recipe we try is so wonderful that I find myself wanting to cook another, and another, and another.

My family doesn't pay much attention to my cookbook collection, but when they see this book out on the counter they do cheers. They know that whatever I'm going to make is going to be wonderful.

I'd cook my way through the entire book if I could, but for now some of the recipes I'd like to try
are: Chorizo Empanadas; Queso Cookies; Queso Flameado; Green Chile Chowder; Carne Guisada; Cheese Enchiladas with Chile Con Carne; Soft Cheese Tacos; Tamales with Rajas; Pasilla Tomatillo Braised Short Ribs; Tex-Mex Meat Loaf with a Chipotle-Tomato Glaze; Pasilla Garlic Shrimp with Tomatillo Cheese Grits; Tex-Mex Squash Casserole; and Chorizo Asadero Bread.

Below is a quick roundup of all The Homesick Texan recipes I've made so far.

Pork Tacos, Dallas Gas Station Style

Austin-Style Black Beans

Poblano Macaroni and Cheese

Carnitas

Jalapeno Pinto Beans

Red Chile Rice

Mexican Fried Potatoes w/ Chorizo and Eggs

Breakfast Tacos

The Most Amazing Refried Beans Ever

Chorizo-Stuffed Jalapenos

Chipotle Pimento Cheese

Tomato Cobbler

Last night we made Lisa's Tomato Cobbler, using fresh tomatoes and jalapeno from our garden and as was expected it was absolutely wonderful.

Words really cannot express how much I love this cookbook. I've made twelve recipes and each recipe has been a huge hit.

If you would like to see my posts for each of the recipes above, please click HERE.

Thank you to Lisa Fain for such a wonderful cookbook. Thank you to Heather of girlichef for asking me to be a part of such a wonderful cookbook spotlight and cook-off, and thank you to Hyperion for sponsoring such a wonderful event.

My Top Five Jamie Oliver Recipes

2011-09-20T16:10:00.005-04:00

I've always had a soft spot for Jamie Oliver. He's a little bit quirky and unique, but he's definitely his own person, and I really admire that. Sadly, this is our last week with Jamie at I Heart Cooking Clubs. I thought I would celebrate Jamie's last week with a countdown of my Top Five Jamie Oliver Recipes.

These are in order, starting with our very favorite.

(Click on the boldfaced recipe title to be directed to the original blog post).

First up is Jamie's recipe for Fish and Chips. This is hands down the very best recipe for fish and chips that I've tried so far. The beer batter was nice and light and puffed up beautifully in the hot oil. My husband is a very tough critic, but he absolutely loved this meal and asks for it on a regular basis. I am done looking for any other great fish and chips recipes, this is THE one.

Totally and completely head over heels in love with pasta, this is by far one of my daughter's favorite meals. She loves Jamie's Baby Farfalle with Creamy Smoked Bacon and Pea Sauce and is always asking me when I'll make it again. I've made this recipe at least five times since I originally posted it and it always gets gobbled up. The kids (and adults) go absolutely crazy over this dish. The best part is that it's made with mostly pantry ingredients and is a real quick one pot meal. This has become a go-to dish for us.

This is where my list gets a little biased. My love for mustard definitely sprung this next recipe to the top of the list. However, Jamie's Simple Cheesy Mustard, was enjoyed by everyone in my house (even the ones who don't particularly love mustard). This sauce is so good I can't even describe it. I loved this mustard sauce over broccoli, loved it even more with potatoes, and I can't wait to serve it on fish, burgers, or steaks. Every last bit of this sauce was scraped out of the bowl. I will definitely be making this sauce over and over.

Jamie's Chicken and Zucchini Kebabs were an all-around family favorite. There was absolutely nothing boring about this chicken dish. It was packed with tons of flavor and we pretty much inhaled it. The herby, spicy, garlicky marinade would be good for almost any meat and/or veggie. Healthy, pretty, and easy, this is a winner of a chicken dinner.

Lastly, this Shrimp and Avocado with an Old-School Marie Rose Sauce was a fantastic play of texture and flavor. The hot crunchy shrimp with the cool creamy avocado, together with the crunch of the lettuce and the cool creamy Marie Rose sauce was a flavor and texture match made in heaven. This is a dish that my Mom and I enjoyed for lunch and have continued to talk about ever since.

Some other honorable mentions were Jamie's One-Minute Berry Ice Cream, his Banana, Peanut Butter, and Honey Smoothie, and his Smashed Spiced Chickpeas.

Theme: Cheerio, Mate!

A Total Fail: Banana and Honey Rolls

2011-09-18T10:45:00.000-04:00

Every once in awhile I have a total fail in the kitchen. It's usually when I'm baking, as is the case with these banana and honey rolls. I've had my eye on Jamie's banana and honey rolls since we first started cooking with him 6 months ago. Instead of adding water to the dough Jamie adds a banana puree. Instead of adding sugar, he adds honey. It was something new and it really caught my eye. Since it's bread baking week at IHCC I thought I'd give them a go.

It's possible that I messed up when I converted the recipe from metric. It's possible that I over mixed the dough. It's also possible that the recipe is flawed somewhere. Either way, these rolls didn't achieve the desired golden brown color and they were very dense, too dense. It was akin to eating a brick.

Below is a picture of Jamie's banana and honey roll. It looks perfectly fluffy and golden brown with gorgeous caramelized honey on top. Nothing like my poor rolls. Oh well, you can't win them all.

Banana and Honey Rolls

Adapted from JamieOliver.Com

Makes 10

1kg strong bread flour (about 7 & 1/2 cups)
6 bananas, pureed into a liquid

8 tablespoons honey
3 packets of yeast (7g each)
1 level tablespoon fine sea salt
extra flour for dusting

Optional: One handful of cracked almonds

Begin by making your banana puree:

*First of all, peel your bananas then purée them in a blender or food processor. The mix will be surprisingly wet. Pour it into a measuring cup, then top up with water until you have just over 2 cups.

Stage 1: making a well

Pile the flour on to a clean surface and make a large well in the centre. Pour half your banana puree into the well, then add your yeast, half the honey (4tbsp), salt and stir with a fork.

Stage 2: getting it together

Slowly, but confidently, bring in the flour from the inside of the well. (You don't want to break the walls of the well, or the banana puree will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency – then add the remaining banana puree. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust.)

Stage 3: kneading!

This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.

Stage 4: first prove

Flour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it's always exciting to know that the old yeast has kicked into action.

Stage 5: second prove, flavouring and shaping

Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavour it as required – folded, filled, tray-baked, whatever – and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread. So remember – don't fiddle with it, just let it do its thing.

Stage 6: cooking your bread

Very gently place your bread dough on to a flour-dusted baking tray and into a preheated oven. Don't slam the door or you'll lose the air that you need. Bake according to the time and temperature given with your chosen recipe. You can tell if it's cooked by tapping its bottom – if it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for at least 30 minutes – fandabidozi. Feel free to freeze any leftover bread.• from Happy Days with the Naked Chef I’m still really mad about bread – I love it. It’s so exciting. It’s such a rewarding, therapeutic, tactile thing and you’ll be so proud of yourself once you’ve cracked it.

***

For the banana honey bread:

At Stage 5 divide the dough into 10 balls. Then pack these next to each other in a flour-dusted baking pan where they will rise together. Before putting in the oven, drizzle generously with the rest of the honey so that the top of the bread will caramelize, going nice and golden. Bake in your preheated oven at 375°F for 20 minutes. Allow to cool for a little while, but it’s best served still warm with lots of butter and a glass of milk for breakfast while you read the paper. Also fantastic used in bread and butter pudding or simply heated up with a bit of ice cream.

Theme: Ready, Breadie?

Chipotle Pimento Cheese

2011-09-16T07:31:00.000-04:00

Pimento cheese, of any kind, is one of my favorite things to eat so when I saw this recipe for Chipotle Pimento Cheese in Lisa Fain's new cookbook, The Homesick Texan, I simply had to try it.

Usually pimento cheese is made with sharp cheddar cheese, mayo, and pimentos. Lisa's version is different in that it contains both cheddar and monterey jack cheese, which makes for a great combination. The pimento cheese is brought to life with onion, garlic, cumin, chipotle, cilantro, and brightened with a squeeze of lime juice. It's the perfect appetizer for the weekend coming up and it would be absolutely terrific on top of a burger. We loved it!

Chipotle Pimento Cheese

Adapted from The Homesick Texan

Makes 2 cups

1 cup freshly grated Cheddar cheese (4oz.)

1 cup freshly grated Monterey Jack cheese (4 oz.)

1 teaspoon grated yellow onion

1 garlic clove, minced

1/2 cup mayonnaise

1/4 cup jarred sweet pimentos, diced

1 canned chipotle chile in adobo, diced

1/2 cup chopped cilantro
1/4 teaspoon ground cumin
1 teaspoon lime juice
salt and black pepper, to taste

In a large bowl, mix together the cheddar cheese and the Monterey Jack cheese, onion, garlic, mayonnaise, pimentos, chipotle, cilantro, cumin, and lime juice. Taste and add salt and black pepper as needed.

Chill for one hour before serving. Serve with tortilla chips, crackers or celery sticks. Also makes a fine filling for a whole-hollowed out jalapeno. Will last a week in the refrigerator.

This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef

Chorizo-Stuffed Jalapenos

2011-09-15T08:56:00.000-04:00

Do you wear gloves when you work with peppers? I don't. Never have, probably never will. I guess I'm willing to pay the price.

Twelve jalapenos sat before me, begging to be halved and deseeded. It crossed my mind to wear some gloves and then in true "Kim" fashion I totally dismissed the idea. I'm not one to be hassled.

I should have noticed the jalapenos were hot when the fumes from slicing them had me choking, but I chugged right along, stopping for a brief moment to apply my chapstick with my fingertips (whoops)! By the time those twelve peppers were halved and deseeded both my hands and my lips were on fire. My hands felt as though I had actually grabbed the handle of a hot pan and held on for a second or two.

I'd like to say my husband and I loved these stuffed jalapenos, but the truth is the jalapenos from my garden were so hot we really couldn't eat them. We choked down 4 jalapenos each and then started chugging milk. It was somewhat strange and we were really surprised. My husband and I love spicy food and usually we can't make it spicy enough. I have no idea why my jalapenos were so hot, but I do know I'm not eating anymore straight up like that. Whew!

I would give these jalapenos another chance because the filling was delicious. Next time I'll be testing my jalapenos first to make sure they're not little atomic bombs. Also, I may even broil/roast the jalapenos first before adding the filling. As the recipe was written the jalapenos were still fairly raw/uncooked and had a bit of a crunch to them. This is just a matter of personal preference, but I would like them a little more on the softer side.

Chorizo-Stuffed Jalapenos

Adapted from The Homesick Texan

Serves 4-8

12 medium jalapeno chiles (check their heat first by tasting a sliver)

1/4 pound chorizo, cooked and drained of excess fat

8 ounces cream cheese, room temp

2 ounces goat cheese, room temp

1 tablespoon chopped cilantro

1 teaspoon dried oregano

1 teaspoon ground cumin

2 cloves garlic, minced

1/4 teaspoon cayenne (be careful if your peppers are hot)

1 teaspoon lime zest

salt, to taste

Preheat the broiler and line a baking sheet with foil.

Take each jalapeno and cut in half, lengthwise. With a knife or small spoon scoop out the seeds and white pith and discard. (Wear gloves if you don't want to hurt yourself. Don't wear gloves if your name is Kim and you're stubborn).

Mix together the cooked chorizo, cream cheese, goat cheese, cilantro, oregano, cumin, garlic, cayenne, and lime zest. Adjust seasonings and add salt to taste.

Fill each of the jalapeno halves with about 2 teaspoons of the cheese filling. Place stuffed jalapenos on the sheet and place under the broiler for 8-10 minutes or until brown and bubbling.

Note: I drained my chorizo, but when I mixed the chorizo with the cheeses the filling turned orange. I knew it was bound to happen. If you want your jalapenos to look pretty, like the picture in the book, you'd have to keep your cheese and chorizo separate. Fill the jalapeno with cheese and then top with the chorizo.

As for me, it's two days later and my hands are still burning. You would think I would learn from my lesson, but I can guarantee you that I won't. When it comes time for slicing and dicing hot peppers you can be sure to find me in my kitchen using my bare hands and applying chapstick with my fingers. Yes, even having swollen red hands for two days is not enough to convince me to take the two seconds to put on a pair of gloves. What can I say? I'm a real hardheaded like that.

This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef

Breakfast Tacos and The Very Best Refried Beans

2011-09-14T09:16:00.001-04:00

So, once you start cooking from The Homesick Texan you realize that one beautiful meal turns into another and so on and really, that's just part of the genius of this book. These breakfast tacos were born with leftover carnitas and leftover jalapeno pinto beans. Oh the joy of it!

I was able to use my leftover jalapeno pinto beans to make Lisa's refried beans and let me just tell you now....these refried beans are without a doubt the very best refried beans I've ever tasted. And, not to brag, but I do consider myself a bean connoisseur (okay, don't laugh at me).

To make the breakfast tacos you need to have some refried beans, flour tortillas (Lisa says always use flour tortillas), meat of your choice (in this case I used leftover carnitas), eggs, cheese, and salsa for serving.

I began by converting Lisa's Jalapeno Pinto Beans into refried beans. After pureeing the beans in the blender I cooked them down in a cast iron skillet with a tablespoon of canola oil, diced onion, and 2 huge cloves of garlic. I can't believe how very different they tasted from the original Jalapeno Pinto Bean recipe. These beans are phenomenal. I couldn't keep my spoon out of the skillet.

Refried Beans

Adapted from The Homesick Texan

Serves 8

4 cups cooked Jalapeno Pinto Beans

1/4 cup lard, bacon grease, or canola oil (I reduced this to 1 tbsp.)

1/4 medium yellow onion, diced

2 cloves garlic, minced (don't be shy)

Salt, to taste

In a blender, place the beans along with 1/4 cup of their cooking liquid (I forgot save the liquid and used water).

In a large cast-iron skillet, on medium-low heat melt the lard (or grease/oil). Add the onions and cook until translucent, stirring occasionally, about 5 minutes. Add the garlic and cook for 30 more seconds. Pour in the bean puree and while stirring cook the beans until the oil is well incorporated and the refried beans are a little darker in color, about 5 minutes. Taste and add salt.

There are many versions of breakfast tacos out there, but with these homemade beans and the succulent leftover carnitas this was truly the ultimate breakfast taco.

Breakfast Tacos

Adapted from The Homesick Texan

Serves 4 (4 tacos)

1 tablespoon butter

4 large eggs, beaten

4 pieces of bacon, cooked and sliced or any other meat desired

salt and black pepper, to taste

4 flour tortillas

1 cup refried beans, heated

1 cup grated cheddar cheese

Salsa, for serving

Heat a large skillet, preferably cast-iron, on medium high, and melt the tablespoon unsalted butter. When butter is melted, add the eggs and cooked bacon (or meat of your choice) to the skillet and gently scramble for about 3 minutes or until done to your liking. Taste and add salt and black pepper.

Heat up the flour tortillas either in a skillet or by laying them on top of a gas burner turned on to a low flame. When a tortilla starts to puff (about 20 seconds) turn it over and cook for another 20 seconds.

Take a tortilla and spread 1/4 cup of refried beans in the center of the tortilla. Add a quarter of the scrambled egg and top with 1/4 cup of cheese and salsa. Fold in the bottom 1 inch of the tortilla and then roll from left to right until self-contained.

Note: This is a basic recipe, which you can experiment with and change to your heart's desire. The variations on breakfast tacos are endless- you can also add breakfast sausage, chorizo, Mexican fried potatoes (see Monday's post), or leftover brisket.

This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef

Carnitas, Jalapeno Pinto Beans, and Red Chile Rice

2011-09-13T10:58:00.001-04:00

Crispy, succulent, flavorful little chunks of pork that you simply can't quit popping in your mouth, creamy smooth pinto beans with the zippy flavor of jalapeno, and spicy red hot chile rice with a hint of lime...this is a meal made in heaven.

On the day that I made this meal I had all the windows open downstairs and the aroma was so intoxicating the neighbor stopped by to see what I was making. No joke. I can't even tell you how good this whole meal was. This meal made me fall in love with the Homesick Texan cookbook. It is simply one of the best things I've made this year. If I had to cook a meal to impress, this would be it.

Carnitas

Adapted from The Homesick Texan

Makes 4-8 servings

3 pounds boneless pork shoulder, cut into 2-inch cubes

1/2 cup orange juice

1/4 cup lime juice

4 cloves garlic

1 teaspoon ground cumin

1 teaspoon kosher salt, plus more to taste

Houston-Style Green Salsa, optional

Tortillas, avocado slices and chopped cilantro for serving

Place the pork in a large Dutch oven or pot; add the orange juice, lime juice, garlic, cumin, salt, and enough water to barely cover the meat. Bring the pot to a boil and then turn the heat down to low and simmer uncovered for 2 hours. Do not touch the meat.

After 2 hours, turn the heat up to medium-high, and while occasionally stirring, continue to cook uncovered for about 45 minutes or until all the liquid has evaporated and the pork fat has been rendered.

NOTE: At this point I transferred my pork to a nonstick skillet to brown because it was sticking to my stockpot and causing the pork to shred up. You may wish to do the same. Or, I'm sure you could add some additional canola oil to keep it from sticking.

When pork has browned on both sides, it's ready. (There will still be liquid fat in the pan.) Taste and add salt. Serve either cubed or shredded with Houston-Style Green Salsa, tortillas, avocado slices, and chopped cilantro.

Jalapeno Pinto Beans

Adapted from The Homesick Texan

Serves 8-12

1 pound pinto beans

1 medium yellow onion, cut in half

4 cloves garlic

2 jalapeno chiles, seeds and stems removed, cut in half lengthwise

1/4 cup white vinegar or jalapeno pickle juice (a wonderful secret ingredient)

salt to taste

Rinse and sort through the beans, removing any stones and shriveled beans. Place the beans in a large pot and cover with 1 inch of water. Bring to a boil and then cook for 15 minutes.

Drain and rinse the beans and then return them to the pot. Cover the beans with 2 inches of clean water.

Add to the pot the onion, garlic, and jalapenos. Bring pot to a boil and then turn the heat down to low. Simmer covered for anywhere from 4-6 hours or until beans are tender. (The time needed to cook will depend on the freshness of the beans). Once beans are tender, stir in the vinegar or jalapeno juice and salt to taste and cook for 10 more minutes.

NOTE: Don't skip the jalapeno pickle juice, it really takes these beans to the next level. Additionally, I had to strain a little bit of the water/bean liquid at the end of the cooking process. I wish I would have remembered to save it so that I could use the bean liquid in the refried beans. If you wish to make refried beans, remember to save some of the bean liquid.

Red Chile Rice

Adapted from The Homesick Texan

Serves 4-6

3/4 cup canned crushed tomatoes, drained

1/4 medium yellow onion

2 cloves garlic

1 canned chipotle chile in adobo (or 1/2 if you don't like much heat)

1/2 teaspoon ground cumin

1 tablespoon lime juice

1 tablespoon canola oil

1 cup uncooked rice

2 cups chicken broth

salt, to taste

Add to a blender the tomatoes, onion, garlic, chipotle chile, cumin, cloves, and lime juice. Puree until a thick paste forms. Remove tomato puree from blender and measure. You should have about 1/2 cup.

Note: I had quite a bit of the tomato puree leftover. Enough to make another batch of rice. Be careful not to use all the liquid and measure out only the 1/2 cup called for.

Heat up the canola oil in a heavy-bottomed pot (I use a nonstick skillet so the rice didn't stick or burn). Set the heat on medium-low. Add the rice and saute for 30 seconds. Add the tomato puree and while stirring, cook for 1 more minute.

Pour in the chicken broth, bring to a boil, and then cover the pot, turn the heat down to low, and simmer for 20 minutes. Turn off the heat and let it sit for 10 more minutes. Stir the rice to incorporate any tomato puree that's accumulated on top and then salt to taste.

This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef

Mexican Fried Potatoes

2011-09-12T09:30:00.001-04:00

Every day this week I'm going to be featuring a recipe from The Homesick Texan cookbook. My family and I are absolutely crazy about this cookbook and I can't seem to quit cooking it's recipes.

My husband and I are big fans of a breakfast skillet. Upon seeing Lisa's recipe for Mexican Fried Potatoes I knew instantly they would make the perfect base for a breakfast skillet topped with chorizo and scrambled eggs. This was, in short, one of the best breakfasts I've had in awhile. Hot crunchy potato bites perfectly seasoned with onion, jalapeno, garlic, tomato, and cumin then punctuated by fluffy eggs and spicy chorizo...pure heaven. This breakfast skillet received rave reviews. I'll definitely be making it again.

Mexican Fried Potatoes

Adapted from The Homesick Texan by Lisa Fain

Serves 4

2 tablespoons canola oil/bacon grease

2 pounds Russet potatoes, peeled and cut into 1/4-inch cubes

1/2 teaspoon kosher salt, plus more to taste

1/4 medium yellow onion, diced

1 jalapeno chile, seeds and stems removed, diced

4 cloves garlic, minced

1/2 cup crushed canned tomatoes, drained

1/2 teaspoon ground cumin

1/4 teaspoon smoked paprika

2 teaspoons white vinegar

1/4 cup chopped cilantro

Black pepper, to taste

Optional: About 1/2 pound chorizo, fried

3-4 eggs, scrambled

In a large skillet, preferably a cast-iron skillet, heat the oil on medium-low heat. When warm, add the potatoes and 1/2 teaspoon kosher salt, and while stirring occasionally, cook uncovered for 10 minutes.

Stir in the onions and cook for 2 more minutes then stir in the jalapeno, garlic, tomatoes, cumin, and smoked paprika. Cook for 30 more seconds and then turn the heat to low and cook covered for 15 minutes.

Remove the cover and stir, scraping up any potatoes that may be stuck to the bottom. Cook uncovered for 10 minutes or until the potatoes are your preferred texture. Stir in the vinegar and the chopped cilantro, add pepper, taste and adjust seasonings.

Optional: Fry 1/2 pound chorizo in a skillet and scramble 3-4 eggs. Top the potatoes first with the chorizo and then with the eggs. Garnish and serve as a breakfast skillet.

This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

Every year on this day

2011-09-11T12:25:00.000-04:00

Every year on this day I get that sick awful feeling. It was ten years ago now, but I'll never forget. When the first plane struck I thought that would be the end of it. When the second plane struck it was chaos. When that plane hit the Pentagon I got that sick awful feeling. I didn't feel safe at all. In fact, it was at that moment when I felt like the world just might end. What was next? What would happen? Was it over? How many more planes would there be?

From my desk at work I called my Mom and we cried on the phone. While we were talking an announcement came over the loudspeaker. It was determined that a plane with a bomb on it was flying over Cleveland airspace, just minutes away. The voice asked us to go home and be with our families. Were we going to be next? The fear was paralyzing.

I'll never forget leaving work that day. So much uncertainty. So much worry. I rode with my windows down in a daze to pick up my daughter. She was turning 6 months old that day. I hugged her tight and wondered what kind of world I had brought her into. Was this the beginning of the end?

Riding along the streets that day we saw an overwhelming show of support. Children were outside parading with flags. Adults were outside waving flags and shouting. People were angry, people were crying, and people were kneeling outside in their yards. Flags were fastened to nearly every vehicle. And that line outside the local bloodbank was unbelievably long and stretched for what seemed like miles. The show of emotion and support will be ingrained in my mind forever.

I wasn't sure what to do that day and I couldn't bear to watch the coverage so I did what I had planned to do that day. I took Olivia to her 6 month check up at the doctor's office. I had looked forward to that day for such a long time. If all was well I was going to be able to feed Olivia her first real food. Such a fun milestone in a child's life.

The doctor's visit went smoothly and I brought Olivia home. I was so happy and thankful to be safe with my family that I decided to celebrate. I hugged Olivia tight and dressed her up in her nicest dress, complete with a bonnet. I took a ton of pictures and made up some crazy and ridiculous songs about eating real food for the first time. Then she took her first few bites of real food, which coincidentally happened to be peas.

So, every year on this day I remember that awful feeling. The feeling of hopelessness and despair. The anger, the worry, and so much sadness. The innocent people who lost their lives. The sorrow felt by those who lost loved ones.

Then I count my blessings, put on my happy face, and tease my daughter that she's been eating real food for ten years now. She thinks it's silly, but I guess it's just my way of coping.

God Bless the USA!

Simple Cheesy Mustard

2011-09-08T13:35:00.000-04:00

When I was pregnant with my oldest I had an undeniable craving for mustard, stadium mustard to be exact. Something about the zippy, tangy, slightly spicy boldness of it really beckoned to me. I wanted to eat stadium mustard on everything, and I did.

In the mornings I would visit the cafeteria at work and I would load up on stadium mustard for the day. I would put it on my eggs, spread it on my english muffins, dip my sausage links in it, eat it with home fries, basically you name it...I ate it and always with mustard, lots of mustard. Everyone thought I was a raving lunatic. They also said that I ate so much mustard I would wear myself out on it and would never eat it again. They were WRONG! I still crave mustard and to this day stadium mustard is probably my all time favorite condiment.

When I saw Jamie Oliver's recipe for this simple cheesy mustard I knew I would give in and have to make it. Since our six months with Jamie are almost up, this was the perfect time to give it a go. This recipe is basically a thick luxurious cream sauce with a very nice piquant mustard flavor. It looks absolutely beautiful served atop steamed broccoli, but I think it would be equally delicious served over potatoes, steak, chicken, fish, and burgers. Actually I would serve it on just about anything, but then again, I am a raving lunatic when it comes to mustard and I'm sure I'm completely biased.

Simple Cheesy Mustard

Adapted from Jamie's Food Revolution

Serves 4

Small bunch of fresh parsley

2 tablespoons olive oil

3 teaspoons English mustard

3 tablespoons brandy

1 cup heavy cream

handful of freshly grated Parmesan

Finely chop the parsley leaves and stalks. Get a frying pan on high heat and add 2 tablespoons of olive oil and the mustard. Add the brandy. Now, you don't have to do this, but feel free to let it catch fire and flame (this will burn off the alcohol quickly). Add most of the parsley and the cream and bring to a boil. Remove from heat and stir in the cheese, then sprinkle with a little extra parsley. Serve immediately.

Theme: Condiments

Opal Basil-Macerated Peaches

2011-09-07T11:12:00.005-04:00

Opal Basil-Macerated Peaches, you need to have them in your life. They look quite simple, but I assure you they are not. You can taste the essence of the peaches, the hint of lime, and the slightest hint of sweet basil. These are a heavenly dessert. Plus, when you're finished with the peaches you can use the leftover aromatic syrup for your sweet tea. If you love peaches these are magical. (Don't be dissuaded if you don't have purple basil. I think the purple taste the same as the typical green Genovese).

Opal Basil-Macerated Peaches

Adapted from Emeril's Farm to Fork

Serves 4

4 firm-ripe peaches, peeled, pitted and quartered

1 ounce opal basil leaves (about 1-2 cups loosely packed)

1 teaspoon grated lime zest

1 cup sugar

Place the peaches and basil in a medium bowl and set it aside. Combine the lime zest, sugar and 1 cup water in a medium saucepan. Bring to a boil, stirring to dissolve the sugar. Lower the heat and simmer for 2 minutes. Then pour the hot syrup over the peaches and basil. Cover and chill for 2 hours.

Serve the peaches in bowls, garnished with a dollop of creme fraiche, if desired.

I am submitting this to my friend Roz @ La Bella Vita for her Fresh Food Friday/Seasonal Saturday Event.

Poblano Macaroni and Cheese for The Homesick Texan Cookbook and Spotlight Cookoff

2011-09-06T11:17:00.000-04:00

After looking through my copy of The Homesick Texan it was this recipe for Poblano Macaroni and Cheese that really stood out to me. I knew, almost for certain, that it would be chosen as part of The Homesick Texan Cookbook Spotlight & Cook-off. And, thankfully, I was right.

My first thought when I saw this recipe was simple. "Why haven't I thought of this before?" I mean really...poblanos and macaroni and cheese. You know it has to be heavenly! When Heather announced this was one of the recipes I jumped right in and made this straight away.

There are three things I loved about this macaroni and cheese. First and foremost, it was luxuriously, ultimately, undeniably the creamiest macaroni and cheese ever. Hands down. Secondly, it wasn't one dimensional. It had lots of flavor. And, lastly, the macaroni was even better the next day once all the flavors had a chance to mingle. Normally homemade macaroni and cheese must be eaten on the same day it's served, but not this stuff. It makes wonderful leftovers, so go ahead and make extra. You'll be happy you did.

This macaroni and cheese has several variations, listed below. If I wasn't currently watching my waistline I would have loved to try this with some chorizo added. I think a little chorizo would really put this dish over the top and make it insanely delicious!

Poblano Macaroni and Cheese

Adapted from The Homesick Texan by Lisa Fain

Makes 8 servings

2 poblano chiles

8 ounces elbow pasta (I used whole wheat pasta)

2 tablespoons unsalted butter

4 cloves garlic, minced

2 tablespoons all-purpose flour

1-1/2 cups whole milk (used 2%)

1 teaspoon mustard powder

1/4 teaspoon cayenne

1/2 teaspoon ground cumin

1 teaspoon lime zest

1/2 cup chopped cilantro

salt and black pepper, to taste

4 cups grated white cheddar cheese (12 ounces)

1/2 cup Cotija cheese, for serving* (couldn't locate so I omitted)

Roast the poblano chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tightly, and let the chiles steam for 20 minutes. Take the chiles out of the bag and rub off the skin. Remove steam and seeds and chop the chiles into 1-inch-long pieces.

Bring a large pot of salted water to a boil and add the pasta. Cook according to your package's directions and then drain the pasta. (You want the pasta to be cooked but not mushy; I cook my pasta for 5 minutes.)

Preheat the oven to 375F. Grease a large baking dish or a large cast-iron skillet, and pour the drained pasta into the dish.

In a pot (you can use the pot the pasta cooked in or you can do this while the pasta boils), on low heat melt the butter. Add the garlic and cook for 1 minute. Whisk in the flour and cook until a light brown, toasty paste is formed, about 1 minute. Whisk in the milk and stir until it's thickened a bit but still fluid, about 1 to 2 minutes. Remove the pot from the heat and stir in the mustard powder, cayenne, cumin, lime zest, cilantro, and chopped poblano chiles. Adjust seasonings and add salt and black pepper.

Slowly add half of the cheddar cheese and stir until it's melted and well combined into the sauce. (If the sauce has cooled too much and the cheese won't melt, return the pot to low heat on the stove. If, however, the sauce gets too thick, like a custard, you can thin it by stirring in milk, a teaspoon at a time.) Pour sauce over pasta and top with the remaining half of the cheddar cheese and bake uncovered for 20 minutes or until brown and bubbling. Sprinkle with Cotija cheese (if using), and serve immediately.

Variation: Try adding cooked bacon, chorizo, chicken, squash, or corn to the macaroni and cheese before baking. You can also substitute pepper Jack for some of the cheddar if you like. And if you like a crunchy top, add crushed tortilla chips before baking.

Denise - Creative Kitchen
Erin - EKat's Kitchen
Leslie - La Cocina de Leslie
Dave - Year on the Grill
Brandy - Nutmeg Nanny
Bonnie - Sweet Life
Danielle - Cooking for My Peace of Mind
Natashya - Living in the Kitchen with Puppies
Bo - Bo's Bowl
Helen - Miz Helen's Country Cottage
Tina - Life in the Slow Lane at Squirrel Head Manor
Meredith - Anchovies and Butter
Deb - Kahakai Kitchen
Kim - Stirring the Pot
Christy - Fudge Ripple
Gerry - Foodness Gracious
Jenn - Rook no.17
Maria - A Platter of Figs
Miranda - Mangoes and Chutney

Heather - girlichef

*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

Fresh Strawberry and Vanilla Jam

2011-09-04T15:20:00.002-04:00

Our back to school checklist went something like this: overpriced girls clothes from Justice (because that's where all the cool girls shop); tennis shoes that could not have an ounce of pink, but had to be turquoise or purple (wow, that was fun); a haircut that absolutely had to include the new feather trend; a monogrammed backpack from Pottery Barn with a matching binder; $100 in school supplies; and last but not least, let's not forget that lovely check we wrote the school for even more school supplies. Because the ones we already bought just weren't enough! Wow...back to school will totally break you. Doesn't matter how long you plan for it. It will get you every time.

Thank God for peanut butter and jelly sandwiches. There is a reason why they are so popular, right? Moms love them because they're easy, they're cheap, and they don't require an ice pack. Kids love them because they're delicious and let's face it....all the cool kids are eating them!

For Back to School week at I Heart Cooking Clubs I decided on Jamie's Strawberry Jam, perfect for peanut butter and jelly (jam) sandwiches. Jamie's strawberry jam includes one whole vanilla bean, giving it quite a bit of vanilla flavor. I added a pinch of salt to bring out the sweetness and a squeeze of lemon just because I felt it needed some brightness. This recipe makes a lot of jam and is perfect for so many things.

Fresh Strawberry & Vanilla Jam

Adapted from Food Network/Jamie Oliver

Seeds of 1 vanilla pod

10 1/2 ounces (300 grams) sugar

2.2 pounds (1 kilogram) strawberries, washed & hulled

1-2 tablespoons lemon juice

dash of salt

Run your knife down the vanilla pod and scrape out the seeds. Add with the pod to the washed and hulled strawberries and sugar. Add lemon juice (to taste) and a dash of salt. Mush it up a bit with a whisk or pastry cutter, leaving some large chunks. Put on a medium heat to bring to a gentle simmer and leave to cook for about 4 minutes. Using a ladle remove the scum from the top and leave to cool. Place in sterilized jars and store in the refrigerator.


Theme: Back to School