Le Petit Pierogi

Valentine's Day Cake

2011-02-13T15:34:00.006-05:00

It's been months since I've made a cake, so I decided to make one for Valentine's Day. I made a simple chocolate cake and filled it with whipped ganache and iced it in traditional vanilla butttercream. Can we say decadence?!

For the cake I used my favorite Hershey's Perfectly Chocolate Cake.

Whipped Ganache Cake Filling
Source: Martha Stewart

Ingredients
16 oz. semi sweet chocolate, chopped
2 1/2 cups heavy cream

Directions
*Note - I halved this recipe to fill one medium sized cake. It worked perfectly and was just enough to fill the cake with.

Place the semisweet chocolate in a large heat-proof bowl. Bring cream to a boil in heavy-bottom pan over medium-high heat; pour over the chocolate. Let sit for 10 minutes; use rubber spatula to stir until smooth.

Let chocolate mixture cool to room temperature, stirring occasionally. Place mixture in the bowl of an electric mixer fitted with a whisk attachment. Whip on medium speed until ganache holds its shape and is slightly lightened in color.

Easy Vanilla Buttercream
Source: Food Network

Ingredients

3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

Directions
*Note - I doubled this recipe which made a perfect amount to ice and decorate a medium cake.

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Peanut Butter Swirl Brownies

2011-02-11T07:00:00.001-05:00

I've had these brownies bookmarked for ages now, but have not made them because my husband doesn't like peanut butter and chocolate together (freak!). So since he was on a diet and I was craving a sweet, I pulled the recipe from the archives and I'm very glad I did! These were fantastic, I loved the peanut butter filling especially. The brownie was good, but was a bit cake like for me personally. Next time I'd omit an egg to make them a bit fudgier. But all in all, these were delicious and absolutely hit the spot!

Ingredients
Source: Martha Stewart

FOR THE BATTER

8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for pan
2 ounces good-quality unsweetened chocolate, coarsely chopped
4 ounces good-quality semisweet chocolate, coarsely chopped
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract

FOR THE FILLING
4 tablespoons unsalted butter, melted
1/2 cup confectioners' sugar
3/4 cup smooth peanut butter
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract

Directions

Preheat oven to 325 degrees. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in a bowl.
Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.
Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.
Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days.

Chocolate Cupcakes with Rapsberry Buttercream

2011-02-09T07:00:00.000-05:00

One of my first pregnancy cravings was chocolate cake. Since I didn't have it in me to make an entire cake, I thought I'd do cupcakes and boy did they hit the spot! I used my favorite chocolate cake recipe and made a very simple buttercream to top them. I'd like to say I shared these, but I totally didn't. :)

Ingredients
Source for Cake- Hershey's
Source for Buttercream - Apple A Day

1 recipe chocolate cake, I used this one

20 TBSP (2 ½ sticks) unsalted butter, softened
2 ½ c. confectioners’ sugar, sifted
1/8 tsp. salt
1 TBSP raspbery liquer of 1 1/2 tsp. raspberry extract (I used the extract...obviously)
2 TBSP water, if necessary
gel food coloring, if desired

Directions

Make cupcakes as per recipe directions. Allow to cool completely before frosting.

For the Buttercream

1. In a stand mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds.

2. Add confectioners' sugar and salt. Beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until the mixture is fully combined, about 15 seconds.

3. Scrape bowl, add liquer or extract, and beat at medium speed until incorporated, about ten seconds. If using gel food color (I used a few drops of liquid food coloring) add at this time.

4. Increase the speed to medium-high and beat until light and fluffy, about four minutes, scraping down bowl once or twice. Add water to achieve desired consistency, if needed. Ice cupcakes as desired.

Ganache Filled Cookies

2011-02-07T07:00:00.000-05:00

These cookies are a wonderful twist on a classic chocolate chip cookie. They take a bit longer to make than a normal chocolate chip cookie, but overall they are straightforward, easy to make and wonderfully delicious. A great concept and wonderful cookie, these are certainly a fun way to reinvent a classic.

Ingredients
Source: Sing for your Supper

1 batch chocolate chip cookie dough, without the chocolate chips (any recipe you want)
1/2 cup heavy cream
1 cup (approx. 6 oz.) chocolate chips
pinch of sugar
salt for sprinkling (I omitted)

Directions

Preheat oven to 350 degrees. Heat heavy cream and sugar in a small pan over medium heat until boiling; pour over the chocolate chips. Let sit for a few seconds then stir to combine. Chill for at least one hour.

Make the cookie dough according to desired recipe. Chill.

To assemble: using a small cookie scoop or a spoon, scoop out some dough (a small amount. My first batch I made the size of a normal cookie but after I baked it it got HUGE. So definitely make the pieces of dough on the small size) and liberally sprinkle your palm with flour- flatten the dough on the palm of your hand and place a small spoonful of ganache in the center. Cover with another piece of flattened dough and seal the edges (you’ll have a small disk), then gently roll into a ball. Place on a baking sheet lined with parchment paper. Sprinkle with sea salt. Place each cookie at least 2 inches apart on cookie sheet.
Bake for 12-15 minutes, or until cookies are golden brown. Makes aprox. 30 cookies.

It's been 3 months...

2011-02-06T15:55:00.002-05:00

It's been just about 3 months since I've posted anything. Huh. I wonder what could have prevented me from cooking/blogging for 3 months....

I'll give you a hint.

And no, those are not two pictures of the same baby.

I'm pregnant with twins!!!! A little over 17 weeks to be exact, and the babies are doing great!

First trimester morning sickness was a nightmare. Not to be too graphic, but I was throwing up everything I put down and lost around 10 lbs. I tried to continue to blog but it was too hard. I didn't even start cooking again until just recently.

And while morning "nausea" is still lingering, I'm feeling better by the day and am getting back in the kitchen! I certainly can't promise that I'll be posting with any sort of frequency, but I'm doing my best and definitely want to continue with my blog.

Thanks for hanging in there with me, and again my apologies for my prolonged absence!

Butternut Squash Pierogi

2010-11-01T07:00:00.000-04:00

I had the idea to make butternut squash pierogi while driving to work. It's funny, that's where a lot of my ideas come from. I just hadn't made pierogi in a while and wanted to do something different. Then I remembered I had 15 butternut squash in my garage that were freshly picked from the garden, so I figured butternut squash pierogi would work out pretty well!

I have to say, I absolutely loved these. They are full of fresh, autumnal flavors. The sage comes through delightfully, but the delicate butternut squash is the star. Sauté these in some butter and onions, and the outside of the pierogi becomes perfectly crisp which lends itself to the tender center perfectly.
For the Pierogi Dough

Ingredients
Source: Martha Stewart

1 large egg
2 tablespoons sour cream
1 cup milk
1 cup water
4 1/2 to 5 cups all-purpose flour, plus more for dusting

Directions

Make the dough: In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add milk and 1 cup water, and whisk until combined. Slowly add about 3 cups flour, and stir with a wooden spoon to combine.

Turn dough out onto a well-floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift dough as it will stick to the counter before flour is worked in. Continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.

Butternut Squash Filling
(Note - this will make about 30 or so pierogi, which is about half of the pierogi from the recipe above. I made 1/2 butternut squash and 1/2 potato, but if you want to make all butternut squash, I'd recommend doubling this recipe)

Ingredients
1 medium to large Butternut squash
4-6 large, fresh sage leaves
1/2 - 1 tsp cinnamon
pinch of ground ginger
1/8 - 1/4 tsp freshly grated nutmeg
salt and freshly ground black pepper to taste

Directions

Preheat oven to 400 degrees and line a baking sheet with parchment paper. Cut the butternut squash in half lengthwise and scoop out the seeds and discard. Place on the prepared baking sheet, cut side down, and bake until very soft with pierced with he top of a knife, about 35-45 minutes. Let cool to the touch. Peel the squash and place the flesh into a medium bowl. Add remaining ingredients to the bowl, and stir well until very smooth.

To assemble pierogi:
On a floured surface, roll out dough to about 1/8 inch thick. Using a glass or cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together, rolling them out again, and continue cutting.

Scoop a teaspoon of filling and place a ball in the center of each dough circle. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough.

You can now freeze your Pierogi if you choose to do so. I put them on wax paper on a baking sheet and freeze for about 20 minutes or so. Then I put them in a larger air-tight container and layer them between wax paper. They freeze very well.

To cook pierogi (frozen or not) Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon. In a separate pan, melt about 1/2 stick of butter. Add about 1/2-1 cup of chopped onions and cook until translucent. Add boiled pierogi to pan and fry until golden brown on each side.

Candy "Eyeballs"

2010-10-29T16:50:00.007-04:00

It's been far too long since I made peanut butter balls (I think the last time I made them was Christmas! The very idea sends shivers down my spine!) So when I saw the idea for peanut butter eyeballs on Allrecipes.com I was so excited to break out the jar of peanut butter and make little eyeballs for work. I'm actually not very "into" Halloween to be honest. The only thing that appeals to me are the cute treats that I get to make. But besides that, my husband and I really don't do anything to celebrate. Not to mention we live in a very rural area and haven't gotten a trick or treater, well, ever.

But everyone at work certainly appreciates my treats so I knew they'd get a kick out of these little eye balls. And not only did I make Peanut butter eyeballs, but cake eyeballs as well! These went over so well. Not only did they taste great, everyone thought they were hysterical! These would be so great for a kid OR Adult Halloween party!

Happy Halloween!

Oh yeah - and since I probably won't be posting on Sunday, happy 2 year bloggiversary to Le Petit Pierogi! Thanks to everyone who still reads, despite the fact that I don't get to post as often as I'd like to anymore!!!

Peanut Butter Eyeballs

Ingredients
Adapted from Allrecipes.com

1 cup creamy peanut butter
1 stick unsalted butter
1/2 tsp vanilla extract
1/2 - 1 lb confectioners sugar
White candy melts
Aprox 1 tbsp. shortening

Directions
Melt butter in a medium saucepan over medium heat. Add peanut butter and stir until mixture is very smooth. Add vanilla. Slowly stir in confectioners sugar until desired consistancy is reached. When mixture is cooled, form into balls on a parchment lined cookie sheet and place in refrigerator at least 30 minutes. Meanwhile over a double boiler, melt white chocolate candy melts with a small dollop of shortening and stir until white chocolate is melted. Dip peanut butter balls in chocolate and place back on cookie sheet. To make the "iris" and "pupil," add some white chocolate into small, separate bowls. Add a bit of gel food coloring (in desired color) to the white chocolate and stir to combine. With a small paintbrush, glob on colored white chocolate to complete the "eye!"

Cake Eyeballs

Ingredients
Cakeball Recipe from Bakerella

1 box cake mix
1 can frosting
white chocolate candy melts
1 tbsp shortening

Directions
Cook cake according to package directions in a 13 x 9 pan. After the cake is done baking, allow it to cool completely. Then crumble it into a large bowl (I use my kitchen aid stand mixer - it makes combining the cake and frosting SO much easier). Add the entire can of frosting and stir by hand, or using the paddle attachment of you mixer. Form into balls on a parchment lined baking sheet and cool in the refrigerator. Meanwhile over a double boiler, melt white chocolate candy melts with a small dollop of shortening and stir until white chocolate is melted. Dip peanut butter balls in chocolate and place back on cookie sheet. To make the "iris" and "pupil," add some white chocolate into small, separate bowls. Add a bit of gel food coloring (in desired color) to the white chocolate and stir to combine. With a small paintbrush, glob on colored white chocolate to complete the "eye!"

Spooky Sugar Cookies

2010-10-25T07:00:00.000-04:00

I made these cute little cookies in honor of Halloween. They are simply sugar cookies (my favorite recipe) cut with a round biscuit cutter, and iced in royal icing. Making black icing is a bit tough (because you have to use so much coloring) so a tip I learned is to first 'dye' your icing with cocoa powder. Then add in as much black gel food color as you need.

Happy Halloween!

Grandma's Molasses Cookies

2010-10-08T07:00:00.000-04:00

First let me preface this by saying this is not my grandma's recipe. I have no idea who's grandma's recipe this is to be honest. I found this recipe in a local church cookbook that my mom gave me, and all this recipe said was "Grandma's Molasses Cookies." This is just a simple cookbook, so there were no photos or descriptions. Just a compilation of some good ole' tried and true recipes.

I have to admit, halfway during the mixing process I had serious trepidations about the recipe. When you add the water to the batter, everything just starts looking weird. The shortening separates from everything else and it just looks, well, not normal. But I kept on with the recipe because I was sure that grandma wouldn't steer me wrong.

And I was right! These cookies came out great! They were wonderfully spiced, big, thick, soft cookies. My husband and I really enjoyed these - and they'd be great on a Christmas cookie tray!

Ingredients
Source: Local Church Cookbook

1 cup sugar
1 cup shortening
1 egg
1 cup molasses
1 cup cold water
3 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. ginger
1 tsp. salt
5 cups flour

Directions
Cream sugar and shortening together. Add eggs, molasses, baking soda and water (this is when the mixture got weird). Mix together. Add cinnamon, ginger, cloves, salt and flour and mix. Drop by spoonfuls onto cookie sheet and sprinkle with sugar. Bake at 350 degrees for 12 minutes.

Chicken Noodle Casserole

2010-10-07T07:00:00.000-04:00

I decided to make this for dinner last week because my husband had a cold. You know, the change of weather sniffles, sneezing, sore throat, etc. Don't worry, he's doing better now. Maybe it was this casserole that helped him out!

This was a really comforting meal that tasted like chicken noodle soup in a casserole! It was easy to make with ingredients that you probably have on hand. Although my husband said he couldn't really taste it (poor thing!) he said he liked the texture. But I'll vouch on the taste - it was great!

Ingredients
Source: www.Allrecipes.com

2/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive or canola oil
1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
1 (14.5 ounce) can chicken broth
1 1/2 cups chopped carrots
3 celery ribs, chopped
1/2 teaspoon dried savory
3 tablespoons butter or stick margarine
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cups 2% milk
1 1/4 cups shredded reduced-fat Cheddar cheese
8 ounces wide egg noodles, cooked and drained
1/2 sleeve crushed Ritz crackers (I added this)

Directions

In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. (I cooked the chicken first, then added the onions and garlic). Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.

Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.

Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Sprinkle crushed crackers over entire casserole. Bake, uncovered, at 350 degrees F for 15-20 minutes or until bubbly.

Caramel Apples

2010-10-06T07:00:00.002-04:00

Back in high school my two worst subjects were math and science. But today we're going to talk about science. Not like I hated it (math was far worse), but all those symbols and equations and yeah....it was just too complicated for me.

But as I age, I'm finding that I love making things that are, well, science-ey (Don't worry, I was an English major in college so I'm allowed to make up words). I love when one thing transforms into another, I LOVE my candy thermometer, and I love making big sticky messes. And since I have an influx of apples from the orchard, I decided to make caramel apples for my coworkers (and myself. And my husband.)

These came out SO cute! I loved making the caramel and decorating the sweet little apples. Some toppings I did were: Chocolate, Chocolate with Peanuts, Toffee bits, Halloween Sprinkles, and pecans (my personal favorite is the chocolate with peanuts)! These are impressive, adorable and a huge hit with kids and adults alike!!!

Ingredients
Source: Martha Stewart

1 cup granulated sugar

1 1/4 cups heavy cream
1/2 cup light corn syrup
2 tablespoons unsalted butter
1 teaspoon vanilla extract
10 to 12 small apples, stems removed (I only got 9-10 out of the recipe)
Vegetable-oil cooking spray
Round wooden skewers

Directions

Heat sugar, cream, corn syrup, and butter in a saucepan over medium-high heat, stirring until butter has melted. Clip a candy thermometer to side of pan, and continue to cook until mixture reaches 240 degrees. Remove from heat, and stir in vanilla. Let cool for 5 minutes.

Line a baking sheet with parchment paper, and coat with cooking spray. Insert a skewer into stem end of each apple. Dip apples in caramel, and place on sheet. Let stand until set, at least 1 hour. Apples can be stored airtight for up to 1 day.

Veal Patties with Chives

2010-10-05T07:00:00.001-04:00

The other day when I was at the store and ground veal was on sale, so I picked up a pound. Then I got home and I realized I had no idea what to make with it.

So I searched online a bit and found this recipe which I thought looked pretty interesting. So I decided to give it a whirl, with some changes of course (aka did NOT use mushrooms)!

My husband and I both had the same word to describe this meal - different. Not BAD different- just different! We both really enjoyed it very much and it was a great diversion from the normal chicken or beef dinner.
Ingredients
Adapted from Epicurious.com, originally from Gourmet, February 2006

2 slices firm white sandwich bread, coarsely crumbled
1/4 cup heavy cream
1 large egg, lightly beaten
3/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 tablespoons finely chopped fresh chives
1 1/4 lb ground veal
1/2 cup fine dry bread crumbs - not seasoned (I used Panko Breadcrumbs)
2 tablespoons vegetable oil
1/2 stick (1/4 cup) unsalted butter
1/2 lb cremini mushrooms, trimmed and cut into sixths (I omitted)

Directions

Put oven rack in middle position and preheat oven to 200°F.

Soak bread in cream in a large bowl 5 minutes. Stir in egg, salt, pepper, and 1 tablespoon chives until blended well. Add veal and mix with your hands until combined well. Form veal mixture into 4 (4-inch) patties. Spread dry bread crumbs on a sheet of wax paper and coat patties all over.

Heat oil with 2 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then cook patties, carefully turning over once, until golden brown, firm to the touch, and thermometer inserted into center of each registers 148°F, 8 to 10 minutes total. Transfer patties to an ovenproof platter and keep warm, covered with foil, in oven. Do not clean skillet.

Heat remaining 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms (I actually used onions), stirring occasionally, until browned and tender, 3 to 5 minutes. Stir in remaining 1 1/2 tablespoons chives and salt and pepper to taste. (I also added 2-3 tablespoons of cream to thicken it up a bit.)

Serve veal patties topped with mushrooms (or onions!)

Minestrone Soup

2010-10-04T07:00:00.001-04:00

Since the weather started cooling off, I've been in the mood for SOUP. Every lunch and dinner, all I want is soup, soup and more soup.

Minestrone has always been a favorite of mine, but I've never made it! I finally decided it was high time that I did.

So on a lazy Sunday afternoon, I made a batch of this for work day lunches. It is SO delicious and I know that it freezes beautifully. Make a few batches for your fridge, and then put a few more in your freezer. To thaw from your freezer, just put on your countertop overnight. In the morning, just put it in your refrigerator to store until you are ready to heat it up. This soup is hearty, flavorful and just so comforting.

So get yourself a slice of fresh Italian bread and a bowl of this hot soup and watch the bright red-orange leaves float to the ground outside your window.

Ingredients
Adapted from Epicurious.com, originally from Gourmet Magazine, March 1993

1/2 pound (about 1 1/4 cups) dried white beans such as Great Northern, picked over and rinsed 1/2 teaspoon salt
1/4 pound pancetta (Italian cured pork belly, available at Italian markets and specialty foods shops) or sliced lean bacon, chopped (I used bacon)
1/3 cup olive oil
1 onion, chopped
1 large carrot, cut into 1/2-inch dice
1 rib of celery, cut into 1/2-inch dice
3 garlic cloves, chopped fine
2 zucchini, scrubbed and cut into 1/2-inch dice (I used one very large zucchini)
1/4 pound green beans, trimmed and cut into 1/2-inch pieces
1/2 pound boiling potatoes
4 cups shredded green cabbage (preferably Savoy) (I omitted)
1/2 pound kale, rinsed, drained, stems discarded, and the leaves chopped (about 6 cups)
a 28-ounce can tomatoes, chopped coarse and drained well
4 1/2 cups chicken broth (preferably low-salt)
2-3 springs rosemary, chopped (I added this)
2-3 springs thyme, chopped (I added this)

Directions

In a large bowl let the white beans soak in enough water to cover them by 2 inches overnight or quick-soak them. Drain the white beans, in a saucepan combine them with enough water to cover them by 2 inches, and simmer them, uncovered, adding more water if necessary to keep them barely covered, for 45 minutes to 1 hour, or until they are tender. Add the salt and simmer the white beans for 5 minutes more. Remove the pan from the heat and let the white beans stand, uncovered.

In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, until it is crisp and pale golden, add the onion, and cook the mixture, stirring, until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes. Add the zucchini, the green beans, and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stirring, for 4 minutes. Add the cabbage, kale, rosemary and thyme and cook the mixture, stirring, until the cabbage is wilted. Add the tomatoes and the broth and simmer the soup, covered, for 1 hour.

Drain the white beans, reserving the liquid, in a blender or food processor purée half of them with 1 cup of the reserved liquid, and stir the purée and the remaining white beans into the soup. Simmer the soup, uncovered, for 15 minutes, thin it if desired with some of the remaining reserve liquid, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled, or frozen. Reheat the soup, thinning it with water as desired.

Caramel Corn

2010-10-01T07:00:00.001-04:00

When I first told my husband I was making this he gave me a weird look. I asked him if he liked caramel corn and he replied "not really." I gave him a surprised look and asked why, if he like caramel, and popcorn, he didn't like caramel corn? And he just shrugged.

Well, never mind him, I thought it would be fun to make.

After it was finished, I made him try a piece. Then he asked if he could have another. Then he asked if he could have a bowl. Success! My husband is now a caramel corn convert.

I do have to warn you though - this stuff is SERIOUSLY addicting. You simply cannot have just one piece. I daresay it's worse than potato chips. Something about the sweet salty crunch just makes you want to have it more and more (and more). Enjoy!

Ingredients
Source: Christie's Corner

1 cup popcorn unpopped (makes enough to fill a Dutch over or about 6 quarts)
1 cup butter
1/2 cup light corn syrup
2 cups brown sugar (packed)
1 tsp kosher salt
1/2 tsp baking soda
1 tsp vanilla

Directions

Preheat oven to 250F.

Pop popcorn using your preferred method (I just popped it with a little oil in my dutch oven over medium heat). Place popped corn in a very large bowl. If you don’t have a big enough bowl, use two bowls. You will need lots of room to toss the corn when coating it.

In a saucepan over medium heat, melt the butter. Stir in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the sugar mixture to a boil, stirring constantly. Boil for 5 minutes without stirring.

Remove from the heat and stir in the baking soda and vanilla. The mixture will foam and become frothy.

Pour the caramel sauce over the popped corn and toss to coat thoroughly. Don’t worry about clumps as the caramel will turn much more spreadable while cooking and the coating can be evened out.

Spread the popcorn evenly onto 2 large cookie or baking sheets lined with foil and sprayed with non stick spray. Bake for 40 to 50 minutes, tossing every 10-20 minutes or so.

This makes for a lovely gift bag for Halloween parties, Office parties, or even for your trick - or - treaters. Simply put in a cellophane bags and add a bit of candy corn and some M & M's. Everyone will love this sweet little treat!

Italian Bread for the bread maker

2010-09-30T07:00:00.001-04:00

This is a bread recipe that you make in your breadmaker, so it's super easy. I made this to go with lasagna on a lazy Sunday afternoon, and by using the breadmaker, it's a perfect recipe to just leave alone so you can do other things (like make your lasagna).

I did have to make a few changes to the original recipe though. Not in the ingredient list, but in the process. I did have one issue that I think affected the texture of the bread, but not the taste. I had made the dough, got the loaves on a sheet to rise, got a BEAUTIFUL rise out of both loaves, and then I put the eggwash over them. Big Mistake. The loaves instantly fell and I couldn't get them to rise back up. I baked them anyway, and like I said - the taste was good but I feel like the texture would have been SO much better had I not done the egg wash - or if I had done the egg wash before the 2nd rise.

But overall this is a very quick and easy recipe - and a great excuse to bust out your breadmaker!

Ingredients
Adapted from Allrecipes.com

4 cups unbleached all-purpose flour (I used bread flour)
1 tablespoon light brown sugar
1 1/3 cups warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
1 1/2 teaspoons olive oil
1 (.25 ounce) package active dry yeast (2 1/4 tsp)
1 egg
1 tablespoon water
2 tablespoons cornmeal

Directions

Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a large cookie sheet lined with parchment and generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. (I would omit these steps next time based on this making my loaves deflating).

Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

Beef Stroganoff

2010-09-29T07:00:00.001-04:00

I decided to make this last week when my husband and I realized that we were getting rather sick of chicken. I knew this would be something my husband would like, so I thought I'd give it a try. I knew this wouldn't be the most elegant of meals, but I was hoping it would have some flavor at least!

I chose this particular recipe because it didn't have a can of cream of who knows what soup in it, which I'm personally not a huge fan of. Overall this was a great recipe. Yeah, it was perhaps one of the ugliest meals I've made, but it was good! And it was a definite husband pleaser!!! Homey, comforting, and hearty - this is a great fall/winter meal.

Ingredients
Adapted from Allrecipes.com

1 pound ground beef
1/2 cup chopped onion
1 (4.5 ounce) can mushrooms, drained (I omitted)
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup beef broth
2 tsp. Worcestershire sauce (I added this)
1 (8 ounce) package wide egg noodles
salt
pepper

Directions

Break up ground meat into a large skillet and brown until cooked through. Drain off excess fat. Add onion, mushrooms, garlic powder, and mustard powder. Cook and stir over medium heat until the onion is tender.

In a small bowl, combine sour cream, mayonnaise, Worcestershire sauce and beef broth. Stir into beef mixture, and cook over low heat for 10 to 15 minutes. Do not stir too much. Season with salt and pepper to taste.

Meanwhile, cook pasta in a large pot of boiling water until done. Drain. Serve sauce over hot noodles.

Apple Bread

2010-09-28T07:00:00.003-04:00

It's Apple Season!!!! yay! This is by FAR my favorite time of year...crisp air, cornstalks, apple cider, pumpkins, red leaves...ahhh. I just love it.

Last weekend the husband and I went apple picking at the local orchard, and came home with three huge bags of apples, so of course I had to find a great new recipe to use with them! My husband has been requesting a nice bread, so I decided on apple bread.

And I'm very glad I did. This recipe went above and beyond my expectations. Seriously. It's spicy, sweet, moist, soft...it's just perfectly amazing and am already planning on making a second batch. I made a bunch of mini-loaves and individually wrapped them. I have to say, I think these would be perfect favors for any autumn party, shower, or wedding. I urge you to make this bread with your freshly picked apples - you'll be so glad you did!

Ingredients
Adapted from Allrecipes.com

3 Cups All Purpose Flour
2 Tsp. Cinnamon
1/2 Tsp. Allspice (I added this)
1 Tsp. Baking Soda
1/2 Tsp. Baking Powder
1/2 Tsp. Salt
1/2 Cup Vegetable Oil
1 Cup White Sugar
1 Cup Brown Sugar, packed (I added this)
2 Eggs, Beaten
1/2 Tsp. Vanilla
2 cups apples, peeled, cored and coarsely chopped (I used 2 Cortland Apples)
1 cup broken walnuts (I omitted)
2-3 tbsp apple cider (optional)

Directions
In bowl, combine flour, cinnamon, allspice, baking soda, baking powder and salt; set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and apples. Stir into flour mixture. Add walnuts and mix (if using). Here, my batter ended up being quite dry so I added in a few tablespoons of apple cider, but I suppose if your batter is at the right consistency, you could leave it out. Divide mixture between two greased 8-in. x 4-in. bread pans (I used mini loaf pans). Bake at 350 degrees F for 40-45 minutes (mine were done in 25-30 minutes because I used the mini pans) or until bread test done. Cool for 10 minutes on wire rack before removing from pan.

Chutney Chicken

2010-09-27T07:00:00.001-04:00

First of all, let me just say I had no idea what to call this....but it has mango chutney in it so chutney chicken it is.

Actually, the reason I made this is because my aunt gave me a beautiful little jar of mango chutney. (I went on their website to scope out other products, but apparently they only ship to the UK! What a shame! There are so many things I'd love to try. But if you are in the UK, here's the website... Mrs. Bridges...and just know that I'm jealous!) Anyways, she won it at a bridal shower and told me that I would appreciate it more then her, so being the awesome aunt that she is, gave it to me. But truth be told, I had no idea what to do with it. I'm not familiar with chutney at all. I looked at things online that said it was good with cream cheese and in curry's. I have no idea what a curry even is (seriously) but I decided to go with the cream cheese thing.

It actually worked out really well! I just added a little of this and that, and it turned out deliciously! This could be made for one or two people, depending on how hungry you are! I just made it for myself, but definitely didn't finish it. But if you are feeding it to someone extra hungry, it's a very easy recipe to double.

Ingredients

1 boneless skinless chicken breast, cut into 1/2" pieces
1/4 of a yellow onion, chopped
2 garlic cloves, diced
1/2 cup chicken stock
3 oz. cream cheese
2 tbsp. mango chutney
2-3 fresh basil leaves, chopped
salt & freshly ground pepper

Directions
In a medium skillet (coated with non stick spray) over medium-high heat, add chicken and season with salt and pepper. Keep the chicken moving until all the chicken pieces are light golden brown and cooked all the way through. Add onions and cook another 3-4 minutes until onions are softened. Finally, add garlic and cook for another minute or two, being careful not to burn the garlic. Next add the chicken stock, basil leaves, mango chutney and cream cheese. Stir until cream cheese is melted and incorporated into the sauce. Serve hot over white rice.

Goat Cheese Stuffed Chicken with Cranberry Compote

2010-09-13T07:00:00.002-04:00

I am personally a big fan of cranberries and often get annoyed that they're treated as a one-holiday food. The other day I was particularly in the mood for them, and thought they'd be good on chicken.

I stuffed my chicken with goat cheese for some added flavor and depth, then topped the whole thing with a quick and easy cranberry compote that I make every Thanksgiving.

The result was a deliciously moist and flavorful chicken that paired so nicely with the cranberry compote. I served it with white rice which worked wonderfully. This is a perfect dish for fall especially!

Ingredients
Cranberry Compote adapted from Emeril Lagasse

2 boneless, skinless chicken breasts pounded thin
Aprox. 2-4 tbsp goat cheese
1/2 cup frozen or fresh cranberries
1/2 cup water
1/2 tsp. cinnamon
1/2 tsp. good vanilla extract
2+ tsp. honey
1 tbsp. cornstarch
3 tbsp. milk
aprox. 1/2 tsp. lemon zest

Directions

Preheat oven to 350 degrees and grease a baking dish with non stick spray. On the bottom of both chicken breasts, spread a liberal amount of goat cheese and "roll" chicken up and secure with toothpicks. Place in baking dish and cover with foil. Bake for 1 hour, removing foil after 45 minutes.

While the chicken is cooking, make the cranberry compote. In a medium saucepan, add cranberries, water, cinnamon, vanilla, zest and honey. Stir to combine. On medium heat, bring to a gentle boil and continue to cook until the cranberries have "popped" and the mixture thickens. Meanwhile in a small bowl, whisk together milk and cornstarch and add it to thickened cranberry mixture. Taste everything and make sure it's sweetened to your liking (if not, add more honey).

Pour on top of cooked chicken and serve hot.

Zucchini Stew

2010-08-17T07:00:00.000-04:00

In the summer when I have zucchini completely overtaking my garden, this is a recipe I make quite often. It's simple, easy and adaptable. Chances are, you'll have everything you need for it right in your pantry. It's also vegan which I find to be a nice chance of pace during the week. I usually serve it over white rice or pasta.

Ingredients

1 medium zucchini, chopped
1 28 oz. can of diced or petit diced tomatoes
1/2 medium onion, diced
3 garlic cloves, minced
1 handful fresh basil, roughly chopped
1/4 - 1/2 cup chicken stock (optional)
salt
pepper
freshly grated Parmesan cheese

Directions

In a medium saucepan over medium heat, add zucchini, tomatoes, onion, garlic, basil and salt & pepper to taste. Simmer for aprox. 30 minutes, or until zucchini is tender. If mixture becomes too thick, add chicken stock (you could even just add water or vegetable stock if you want to keep this completely vegan) and thin the sauce to your preference. Check again for seasoning and add more salt and/or pepper if need be.

Once zucchini is tender, serve hot over a bed of pasta or rice. Top with freshly grated Parmesan cheese. Also makes great left overs!

Fishing Cake

2010-08-10T09:26:00.002-04:00

I made this cake for this past father's day, but it can easily be made for any special occasion! It's a marble cake that was made in a 13x9 pan. Then for the water, I used light blue buttercream and swirled in a darker blue for more depth. The grass was made of green buttercream, and the dock and fishing pole was made of gumpaste. The fish and other little sea-creatures were made of fondant. Overall this was a fun cake to make, and my dad and grandfather's really enjoyed it!

My 1st Wedding Cake

2010-08-03T18:12:00.006-04:00

Well, I finally broke down and did it. I made my first ever wedding cake. It was sort of a last minute thing - I go to the bank every day for work and one of the teller's I talk with mentioned he was getting married in a few months and needed a cake. Well one thing led to another, I got in touch with his fiance (now wife!) and I ended up doing their cake! At first I was rather stressed (mainly about trying to cover the big bottom layer in fondant without it cracking) but I was really pleased with how it turned out!

And the best part about the whole experience was that the bride and groom loved the cake - how it looked and how it tasted! They've even referred me to some of their friends who are engaged!

So all in all, my 1st wedding cake was a success and I'm so glad I did it!

Hi!

2010-08-03T13:45:00.002-04:00

Hi! Remember me? I'm Kristen and I'm a blog slacker.

Although Le Petit Pierogi has been severely neglected, it's not been forgotten. But you see, back in April I got a promotion at work! yay! But as we all know, promotions always equal way more work. I definitely haven't stopped cooking/baking (I've even done my 1st wedding cake!) but it's been hard to find the time to post my pictures/recipes because, truth be told, the last thing I want to do when I get home at night is stare at the computer after staring at it all day at work. But the good news is, I work in a seasonal industry where spring and summer are the busiest months of the year.

So things are finally slowing down, and I thought it might be time to dust off the ole' blog again. Hopefully some of you (any of you?) are still with me! And if you are, THANKS! But I've got lots of great recipes to share and lots of CAKES!!! I can't guarantee I'll be as active as I once was, but I do hope to continue blogging and sharing recipes!

It feels good to be back. :)

Zucchini "Fries"

2010-03-31T07:00:00.001-04:00

As soon as I saw these on Two Peas & Their Pod, I decided to make them that night! I had fresh zucchini in my fridge and these looked too great to wait another minute on.

I was NOT disappointed with these! These were amazing - even my husband ate them and said I could make them any time! During the summer I plant zucchini and always have a TON of them on hand from my garden, so I will definitely remember this recipe for the summer!

These are great for a side on many different main courses. Sandwiches, burgers, meat, etc...these fries will go with a lot! I used marinara sauce to dip them in which was great. I absolutely loved these and will absolutely make them again and again!

Ingredients
Adapted from Two Peas & Their Pod

1 zucchini, cut into sticks
2 eggs
splash of milk (about 2 tbsp)
1/2 cup flour
3/4 cup seasoned panko breadcrumbs
2 tbsp. grated Parmesan cheese
salt
pepper
marinara sauce for dipping

Directions
Preheat oven to 425 degrees, and line a large baking dish with foil and spray with non stick spray.

Set up a breading station. On one plate, add flour. In a small bowl, whisk eggs and milk together with a fork. On another plate add panko and cheese and mix together. Season zucchini sticks with salt and pepper.

One by one, dredge zucchini sticks in flour, then dip in egg mixture, then press into panko until completely coated. Place on baking sheet side by side, until all zucchini sticks are breaded.

Bake for 20 minutes until golden brown - flip after 10 minutes and serve hot with marinara sauce.

Zucchini

Creamy White Bean Soup

2010-03-30T07:00:00.000-04:00

I absolutely love making soup. Soup recipes tend to make a lot, so not only do I get to enjoy it for dinner, I also get to enjoy it for subsequent lunches at work. This is a healthy soup that is easy to make.

This soup is flavorful, healthy and hearty. The beans create a wonderful creaminess to the soup, especially when blended. The kale adds so much color and flavor, that I seriously load this soup with it! I really love this recipe and will definitely make it again and again.

Ingredients
Adapted from The Daily Green, originally published in Good Housekeeping

1 tablespoon olive oil
1 medium onion, finely chopped
1 medium celery stalk, finely chopped
1 garlic clove, minced
2 cans (15 1/2 to 19 ounces each) white kidney beans (cannellini), rinsed and drained
1 3/4 cups chicken broth
1/4 teaspoon coarsely ground black pepper
2-3 springs fresh thyme, leaves only
2 cups water
1 head fresh kale
1 tablespoon fresh lemon juice
Freshly grated Parmesan cheese (optional)
Optional - aprox. 1 cup cooked small pasta (I used little stars)

Directions
In 3-quart saucepan, heat oil over medium heat until hot. Add onion and celery and cook, stirring occasionally, until tender, 5 to 8 minutes. Add garlic, cook, stirring, 30 seconds. Add beans, broth, pepper, thyme, and water; heat to boiling over high heat. Reduce heat to low; simmer, uncovered, 15 minutes.

Meanwhile, trim tough stems from kale and discard; thinly slice leaves.

With slotted spoon, remove 2 cups bean and vegetable mixture from soup; set aside. Blend the rest of the soup with an immersion blender and puree until smooth.

Stir in reserved beans, vegetables and pasta (if using). Heat to boiling over high heat, stirring occasionally. Stir in kale and cook until wilted, about 1 minute. Stir in lemon juice and remove from heat. Serve with Parmesan, if you like.

Shrimp Farfalle

2010-03-29T07:00:00.001-04:00

I've been eating a lot of shrimp lately. It's quick, easy and makes for a perfect weeknight protein. I've been eating less meat (especially red meat) so for me, shrimp is a great alternative. I feel like like I'm eating a meat, and shrimp is always such a treat.

This was one of those "clean out your pantry" type of meals. I just mixed up a bunch of things that I had on hand, and it worked out REALLY well! This pasta dinner was so flavorful, light and healthy. I really loved this and will certainly make it again.

Ingredients
1/2 12 oz. box farfalle pasta
1/2 head fresh broccoli, trimmed and chopped into medium pieces
8-10 precooked shrimp, thawed and lightly seasoned with salt and pepper
1.5 cups chicken stock
aprox. 2 tbsp. cornstarch
1 fresh tomato, chopped
juice of 1/2 a lemon
2-3 fresh thyme sprigs, chopped
salt
pepper
fresh Parmesan cheese

Directions
Bring a medium pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 7 minutes. During the last 3 or 4 minutes of cook time for the pasta, add fresh broccoli to the pasta water (keeping the pasta in the pot). Cook until pasta is done and broccoli is bright green and slightly softened. Be careful not to cook the broccoli too long - 3 minutes is about all you'll need. Drain pasta and broccoli and set aside.

In a large saucepan sprayed with non stick spray over medium-high heat, add shrimp. Cook until seared, about 2-3 minutes then flip shrimp to their other side and cook for another 2-3 minutes. Reduce heat to medium and add chicken stock, lemon juice and thyme leaves and whisk in corn starch until well combined. Cook until thickened, and season with salt and pepper. When sauce has thickened sufficiently, add pasta, broccoli and tomato to the saucepan. Toss everything together and serve hot. Top with freshly grated Parmesan cheese, if desired.

Irish Soda Bread

2010-03-26T07:00:00.001-04:00

As part of my Irish St. Patrick's Day meal, I knew I had to make Irish Soda Bread! I didn't know if I liked soda bread or not, but in Florida we ate it at one of the great restaurants we went to and we all really loved it.

This bread is so easy to make and is sweet, hearty and airy. The texture is spot on and the sweetness is just perfect. This paired with our Steak and Guinness pie wonderfully and is great for breakfast, lunch or dinner. I honestly don't know if this is "traditional" or not, but we sure thought it was good! The only downside is that it goes bad pretty quickly, but trust me, it won't be around for very long!

Ingredients
Source: Epicurious - Originally from Bon Appetit, February 2005

Nonstick vegetable oil spray
2 cups all purpose flour
5 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3 tablespoons butter, chilled, cut into cubes
1 cup buttermilk
2/3 cup raisins (I omitted)

Directions

Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins if using.

Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Using a sharp knife, cut a large X in the loaf. Sprinkle dough with remaining 1 tablespoon sugar.

Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.

Salmon En Papillote

2010-03-25T07:00:00.000-04:00

Salmon en Papillote is something that I've been meaning to make for a long time, but just haven't gotten around to. I definitely thought the hardest part about making this was trying to get the parchment paper to stay folded around the salmon! So, it was pretty easy. Perfect for a weeknight.

The result of this recipe was a super flavorful, very moist salmon fillet with a decidedly Mediterranean feel. Also, with the addition of fresh veggies and herbs, you have yourself quite a nice dinner all in one "Papillote."

Ingredients
Adapted from RecipeZaar

1/2 small onion, diced
2 garlic cloves, minced
1 small carrot, julienned
1/2 lemon
1 tomato, chopped
1 teaspoon fresh thyme leaves
5 tablespoons white wine
1-2 (3 1/2 ounce) salmon fillets
light feta cheese
salt & freshly ground black pepper

Directions
Preheat the oven to 400°F. Combine the onion, garlic, tomato, carrots and thyme in a bowl with the wine. Lightly squeeze lemon half over the onion mixture and mix together. Slice 2-3 thin pieces of lemon and set aside. Season the salmon with salt and pepper and place in a bowl and pour over the marinade. Leave for 5 minutes.

Lay out 1 large sheet of baking parchment on a baking tray and put a piece of salmon in the center. Spoon over the marinade and cover the fish, top with lemon slices and fold the paper to make a packet. Place in a dish and bake for 15 minutes or until fish is opaque in the center and flakes easily. Open the pouch, sprinkle feta cheese over the fish and serve.

A Birthday Cake

2010-03-24T07:00:00.000-04:00

Sometimes nothing says "Happy Birthday" better then a simply decorated, delicious birthday cake. With nice, smooth butter cream, a simple rope boarder and sweet little sugar flowers, the first thing your eye gravitates to is a message. A simple and meaningful "Happy Birthday."

This cake was made for my wonderful grandfather's 96th birthday. He is so sweet - always a positive spirit and get this: he still drives...well! With a full head of hair and a memory that is sharp as a tack, Grandpa was truly appreciative of this cake. He didn't believe me when I said I made it - he insisted that I bought it at a bakery!

Also - I decided to post this cake because at this time last year I made grandpa's 95th birthday cake. After I made that cake, I decided to take the Wilton classes. So I urge you to look back at this post and take a look at that cake. 1 year, 16 Wilton classes and countless cakes later I am very pleased with my improvement and again can't say enough about how great the Wilton classes are.

Baked Coconut Shrimp with Apricot dipping sauce

2010-03-23T07:00:00.001-04:00

My husband and I have always loved coconut shrimp. We had it at our wedding and always order it out when we see it on the menu. I mean, is there anyone who doesn't love coconut shrimp? So when we got it in Florida (like, every day for lunch) I totally had the idea of making them at home. But hopefully, with cutting out some of that fat that frying brings!

Since I first made these, my husband and I have eaten them once a week. I have them for dinner, and my husband loves to pair them with a steak for a little "surf and turf." And since they are baked and not fried, you don't have to feel guilty about them. And perhaps our favorite part of this shrimp is the sauce! A super simple 3 ingredient sauce is all it takes to bring the shrimp from good to great!

Ingredients

For the Shrimp:
Frozen Cooked shrimp, thawed (however many you want! We usually make 16 depending on the size)
1/3 cup sweetened coconut flakes
1/3 cup plain panko breadcrumbs
1/2 cup unbleached all purpose flour
1 egg
splash of skim milk
1/2-1 tsp. coconut extract
salt
pepper
For the sauce:
aprox. 1/3 cup apricot preserves
1-2 tbsp dijon mustard (to taste)
1 tsp. coconut extract

Directions
Preheat oven to 375 degrees and line a large baking sheet with foil and spray liberally with non stick spray. Set aside. Set up a breading station - put flour on one plate, whisk the egg with a splash of milk and 1 tsp. coconut extract, and put panko and coconut flakes on another, separate plate. Season the thawed shrimp with salt and pepper to taste. One by one, dredge the shrimp in flour until completely covered, then dip in egg mixture, then press into coconut/panko mixture. Line shrimp on the prepared baking sheet.

When all the shrimp are on the sheet, put in oven for 15 minutes or until light golden brown. Flip each shrimp over and put in oven for an additional 10-15 minutes until that side is light golden brown.

While the shrimp is baking, make the sauce. In a small bowl add the apricot preserves. Melt in microwave on high for about 20 seconds, until preserves are very smooth. Add mustard and coconut extract to taste.

Serve shrimp hot with apricot sauce.

Steak & Guinness Pie

2010-03-22T07:00:00.000-04:00

I decided to try and make my husband an Irish meal for St. Patrick's Day this year. I'm not Irish at all, but he is. Neither of us like the traditional St. Patrick's day fare of "Corned Beef & Cabbage" so I went on the hunt for a meal with Guinness. He likes Guinness to drink, and I like it to cook with. So when I found Jamie Oliver's recipe I thought it looked like a winner.

Besides the fact that this isn't the prettiest meal I've made, it was certainly delicious. I swapped out the puff pastry for my pie dough because my husband requested it that way (he loves my pie dough) and added a few more carrots and celery then what was called for. But besides that, I followed the recipe as it was. I have to say, when I saw that the recipe called for cheese I was a little hesitant but it added SO much complexity and depth of flavor. I absolutely loved the cheese in it. I got an imported Irish Stout cheese and it was very strong, but lent itself perfectly to this pie. This was a meal my husband and I both loved and I'm pretty sure I'll be making it again next year!
Ingredients
Adapted from: Jamie Oliver

olive oil
3 medium red onions, peeled and chopped
3 cloves of garlic, peeled and chopped
30g butter, plus extra for greasing (This is 2 tablespoons)
2 carrots, peeled and chopped (I used 4 small carrots)
2 sticks of celery, trimmed and chopped (I used 2 sticks)
4 field mushrooms, peeled and sliced (I omitted)
1kg brisket of beef or stewing beef, cut into 2cm cubes (I used venison)
a few sprigs of fresh rosemary, leaves picked and chopped
sea salt and freshly ground black pepper
1 x 440ml can of Guinness (no lager, please!)
2 heaped tablespoons plain flour
200g freshly grated Cheddar cheese (I used Kerrygold Dubliner with Irish stout cheese)
500g best-quality ready-made all-butter puff pastry (I used 1 recipe Pie Dough)
1 large free-range or organic egg, beaten
Directions

Preheat the oven to 190ºC/375ºF/gas 5. In a large ovenproof pan, heat a glug of olive oil on a low heat. Add the onions and fry gently for about 10 minutes – try not to colour them too much. Turn the heat up, add the garlic, butter, carrots and celery and scatter in the mushrooms. Mix everything together before stirring in the beef, rosemary, a pinch of salt and a level teaspoon of pepper.

Fry fast for 3 or 4 minutes, then pour in the Guinness, stir in the flour and add just enough water (I used about 2.5 cups) to cover. Bring to a simmer, cover the pan with a lid and place in the preheated oven for about 1½ hours. Remove the pan from the oven and give the stew a stir. Put it back into the oven and continue to cook it for another hour, or until the meat is very tender and the stew is rich, dark and thick. A perfect pie filling needs to be robust, so if it’s still quite liquidy, place the pan on the hob and reduce until the sauce thickens. Remove from the heat and stir in half the cheese, then season carefully and leave to cool slightly.

Cut about a third of the pastry off the block (or half of the pie dough). Dust a clean work surface with flour and roll both pieces of pastry out evenly with a floured rolling pin to the thickness of a pound coin. Butter a deep pie dish, then line with the larger sheet, leaving the edges dangling over the side. Tip the stew into your lined dish and even it out before sprinkling over the remaining cheese. Brush the edges of the pastry with a little beaten egg.

Cut the other rolled sheet of pastry to fit the top of the pie dish and criss-cross it lightly with a sharp knife. Place it over the top of the pie and fold the overhanging pastry on to the pastry lid to make it look nice and rustic. Brush the top with beaten egg, then bake the pie directly on the bottom of the oven for 45 minutes, until the pastry is cooked, puffed and golden. Delicious served simply with peas.

Barley Risotto

2010-03-15T07:00:00.000-04:00

One thing I do quite often at the grocery store is buy something that I've never used before. It really helps me try new things and expand what I make each week. So last week I picked up pearled barley. I've had barely in soups before, but never as a side. So when I googled Barley dishes, I found barely risotto! We all know that I am a huge fan of risotto, so I was excited to make this!

I thought this was a great side dish. In fact, I could definitely eat a big plate of just this for dinner! It took a little longer to make then risotto with arborio, but not by much time. I thought this was very flavorful and delicious. In addition, it's a very hearty dish. This is definitely something I'll be making again and again!

Directions
Adapted from Epicurious, Originally from Bon Appétit , November 1997

4 1/2 cups chicken stock or canned low-salt chicken broth
2 teaspoons extra virgin olive oil
1 cup finely chopped onion
1 cup pearl barley
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
4 fresh sage leaves, minced
1 bay leaf
2 teaspoons olive oil
1 garlic clove, minced
2 tablespoons chopped fresh Italian parsley
salt
pepper
Parmesan cheese
Directions

Bring chicken stock to boil in heavy medium saucepan. Remove from heat, cover and set aside.

Melt 2 teaspoons olive oil in large nonstick skillet over low heat. Add onion and garlic and sauté until translucent, about 5 minutes. Add barley, thyme, bay leaf, sage and 2 ladles full chicken stock; bring mixture to boil. Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes. Add remaining stock one ladle full at a time, allowing stock to be absorbed before adding more and stirring frequently until barley is tender, about 50 minutes.

Mix in parsley to barley mixture. Season with salt and pepper. Spoon risotto into bowls and garnish with shaved Parmesan cheese. Serve immediately.

Potato Focaccia

2010-03-09T07:00:00.001-05:00

One of my favorite things to bake is bread. I love kneading the dough, watching it rise, and the smell as it bakes in the oven. I also love to find new recipes for bread, just to keep things interesting, so I was very excited when I found this recipe for potato focaccia. However, as I read this recipe I realized it was only half finished! There was no instructions for cook time or temperature. So, I figured it out and it turned out great.

Not only is there a potato in the dough which results in a very moist and airy bread, the top has layers of thinly sliced potatoes and caramelized onions. This is a delicious bread that pairs perfectly with soups or salads. It's flavorful on its own, or as an accompaniment to any main course.

Ingredients
Adapted from Epicurious

1 Tbs active dry yeast
1 1/2 cup warm water (105-115 degrees F)
1 Tbs sugar
1/2 cup olive oil
1 1/2 tsp table salt
3 1/2 - 4 cups bread flour or as needed
1/2 chopped yellow onion
1 yellow onion, sliced thin
1 tbsp. balsamic vinegar
1 medium sized russet potato
3 small sized red potatoes
5 cloves garlic, roasted
Kosher salt for sprinkling

Directions
Peel russet potato and boil until soft. Mash or push through a potato ricer (I pushed the potato through a fine meshed sieve with a spoon which worked great) and set aside. In large bowl, sprinkle the yeast and a pinch of sugar over 1/2 cup of the water and stir to dissolve. Let stand until foamy, about 5-10 minutes. Add the remaining water and sugar, 1/4 cup of the olive oil, table salt and 1 cup of the flour. Beat with the paddle attachment until creamy, about 1 minute. Add the potato and 1/2 cup of flour and beat for about 2 minutes. Stir in the diced onions. Continue to add flour 1/2 cup at a time, until a soft, shaggy dough forms. Remove the paddle attachment and replaced with the dough hook. Knead dough for about 5 minutes. The dough should be soft, moist and somewhat sticky. Cover loosely with a clean kitchen towel and let rest for about an hour, until doubled in size.

Meanwhile, in a medium pan over medium low heat, add about 2 tbsp. olive oil until hot. Add sliced onion to pan as well as a hefty pinch of salt and cook, stirring occasionally, on low until caramelized, about 25-30 minutes. Sprinkle onions with about 1 tbsp balsamic vinegar, stir and set aside.

Spray a heavy cookie sheet with non stick spray. With oiled fingers, flatten and press the dough into a rectangular or oval shape approximately 1 inch thick. Cover loosely with a towel and let rise for another hour. With oiled fingers, flatten and press the dough a second time until about 1 inch thick. Make deep indentions 1 inch apart and drizzle with olive oil. Cover with towel and let rest 30 minutes.

Preheat oven to 450 degrees. Thinly slice red potatoes. Lay out potatoes on dough in 3 rows, and sprinkle on caramelized onions and roasted garlic. Drizzle with olive oil and sprinkle with kosher salt. Bake for 20-30 minutes or until light golden brown. If the onions and garlic are browing up too quickly, cover the pan very loosely with foil. Remove from oven, cut and serve hot.

Coconut Encrusted Salmon with Blueberry Citrus Sauce

2010-03-08T07:00:00.000-05:00

I came up with this meal after talking with my mom. She was telling me that the best salmon she ever had was at her favorite restaurant, and the chef had a "coconut salmon thing with this blueberry sauce" as a special. So from that, I decided to make my own version of it because, well, it just sounded good. And while my mom's not much of a foodie or a cook herself, she knows what she likes and has pretty good taste.

I'm very pleased to saw that this came out just wonderfully. It tasted tropical, fresh, healthy and just plain good. Even my husband who "doesn't like fish OR coconut" said that I could make this meal for him any time. This meal totally got me in the mood for summer, so now I'm anxiously waiting for the 8 feet of snow in my front yard to melt. This is just a great meal for this time of year...it will definitely make you feel like you're on an island somewhere, even when there's 8 feet of snow in your yard!
Ingredients

For the salmon:
1-2 skinless salmon filets
1/3 cup all purpose flour
1 egg
1-2 tbsp skim milk
1/3 cup plain panko bread crumbs
1/3 (or more) cup sweetened coconut flakes
kosher salt
freshly ground pepper

For the Blueberry Citrus Sauce:
1 hand full of blueberries (about 1/2 cup)
1-2 tsp. freshly squeezed lime juice
1 tbsp. sweetened coconut flakes
1 tsp granulated sugar

Directions
Preheat oven to 425 degrees and spray a baking dish with nonstick olive oil spray. Season both sides of salmon with salt and pepper and set aside. Set up a breading station: on one plate, add flour; in a small bowl, whisk together egg and milk; and on another plate add panko and coconut. Using your fingers, mix panko and coconut together until coconut is evenly distributed amongst panko.

Press salmon into flour until completely coated, then dip into egg mixture, then dredge in panko coconut mixture. Press panko mixture into salmon until well coated on all sides. Place filet(s) in prepared baking dish and sprinkle the top of the filet with any extra panko/coconut that didn't get used. Spray the top of the filet with non-stick olive oil spray and place in oven for about 20 minutes. Check the filet after about 10-15 minutes to make sure the coconut isn't burning. If it is, cover the baking dish loosely with foil.

While salmon is baking, make blueberry citrus sauce. In a small blender (I use the magic bullet blender), add blueberries, coconut, sugar and lime juice and blend until smooth. Taste the sauce after it's blended and add more lime juice or sugar to taste.

Serve the fish hot with blueberry citrus sauce.

Lentil Soup

2010-03-03T07:00:00.001-05:00

I've recently become a big fan of lentil soup. It was never anything I ate as a child, but I tried it for something different and was really impressed with it. It's very hearty, filling and good for you. And it tastes just great. So after trying a pre-packaged lentil soup mix which I liked, I made it myself the next time and was thrilled with the results.

This soup was quick to come together and just tasted great. It makes a lot, so be prepared to either freeze some or bring it lunch for a few days after you make it! It's a nice, satisfying soup that will make you feel good about eating it without sacrificing flavor!

Ingredients
Adapted from Martha Stewart Living magazine

2 tbsp. extra virgin olive oil, plus more for drizzling
4 medium carrots, finely chopped
2 celery stalks, finely chopped
2 shallots, thinly sliced
4 cups water
2-3 cups chicken stock
1 cup green or brown lentils, rinsed and picked over
2 cups dry pasta (I used shells)
2 to 3 tablespoons red wine vinegar
kosher salt
freshly ground pepper

Directions
In a medium saucepan over high heat, bring salted water to a rolling boil. Add shells and cook about 7-8 minutes, or until al dente. Drain and set aside.

Heat oil in a medium saucepan over medium heat. Cook carrot, celery, and shallot until tender, about 6 minutes. Add water, chicken stock and lentils and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 20 minutes.

Stir in cooked pasta and simmer for 2-3 minutes. Season with salt and pepper and drizzle with vinegar to taste. Drizzle with oil and serve.

Black Bean Burgers

2010-02-24T16:44:00.005-05:00

I decided to make these after I baked some kaiser rolls and had leftovers. Because freshly baked bread can go bad pretty quickly, I wanted to use these up. I didn't want to make a traditional burger since I'm trying to eat less meat, nor did I want to just make a sandwich. Then all the stars aligned and Katie posted a black bean burger on her blog, Good Things Catered. Perfect!

It's funny, after being a vegan for 5 years and a vegetarian for another 5 years (betcha' didn't know that about me!), I had never had a black bean burger. I had veggie burgers a lot but a black bean burger was never something I was attracted to. Boy, was I missing out.

These were SO flavorful and had an absolutely perfect texture. And they were so easy and adaptable to just about anything you have on hand in your pantry! Even my hunter meat loving husband was impressed. I adapted the portions and the procedure because I don't have a food processor, and 4 big burgers were too many for us. To say I'll make these again is an understatement since I've already made them again! These are a new staple in our house!

Ingredients
Adapted from Good Things Catered

1 can low-sodium black beans, drained and rinsed well
1/4 medium yellow onion, minced well
1 large clove garlic, minced
1 medium carrot, shredded finely
1 egg
1/4 c. herbed bread crumbs
1 sprig thyme, chopped
3 green onions, green parts only, chopped finely
salt
pepper

Directions
Preheat oven to 350 degrees and line baking sheet with parchment. Using a fine meshed sieve over the sink, add shredded carrots and press out all moisture using your fingers. Then in a large bowl combine all ingredients and mash well with a potato masher.

Using hands (if mixture is relatively goopy, don't worry), place bun-sized patties onto baking sheet. Put into oven and bake for 25-30 minutes, or until edges have crisped up and burgers are cooked through. Remove from oven and serve on a fresh roll with nice thick tomato slices and fresh lettuce.

Florida 2010

2010-02-23T17:38:00.010-05:00

First of all, let me apologize for my absence! I've been vacationing in the Orlando, Florida area this past week, and had an absolutely wonderful time. Perfect weather and wonderful company! My husband and I actually went with my parents, because while this was a vacation for me and my mom; my husband, dad and brother were there for business.

Not only did we have a lot of fun roaming around Disney and being kids again, we ate at some really spectacular places! Here were our favorites, and if you ever find yourself in the Orlando area I definitely suggest checking some (or all!) of these out!

Raglan Road Irish Pub - this was the first place we ate, and it was a wonderful way to start our trip. This restaurant is in Downtown Disney, which is certainly easy to get to. The atmosphere is great and so is the entertainment. Halfway through our dinner a live band started playing traditional Irish music, and an Irish dancer showed us a dance. The service was great and so was the food. We all really enjoyed this place.

The Samba Room - We actually ate here for a dinner put on by someone my dad does business with. So I can only comment on how the party was, but it was just amazing. I think we were all the most impressed with this restaurant. The atmosphere was wonderful, the staff was friendly and courteous, and the food was to die for good. From the hand passed appetizers, to the amazing Lobster tail and Filet Mignon for dinner, to the delicious little cheesecake pops for dessert, we were just so impressed with this meal from start to finish. It also overlooked a beautiful pond, so it really had a beautiful view even though we were in Orlando.

Funky Monkey Wine Company- My mom and I decided this would be a great place for dinner just by going into the restaurant in the afternoon. Royal purple graces the tables and chairs, with trendy lighting decorating the ceiling. I loved how ecclectic and different this restaurant was, as there aren't many (ok, any) restaurants like this where I'm from. We all shared some Sushi which was great, and everyone really enjoyed their main course. And this goes without saying, but the wine selection was just wonderful.

Maggiano's Little Italy - This restaurant was close to our hotel, so we always saw people buzzing in and out...which is a good sign! So one night we tried it and were so glad we did! We thought the food was just great and the menu offered all of your traditional Italian favorites, along with some wonderful additions. I had the Chicken & Truffle Tortellacci with White Wine Cream Sauce, Smoked Ham & Asiago Cheese and it was just fabulous (and on my list of meals I need to try and re-create!)

Bahama Breeze - we actually never ate dinner here, but my mom and I had a few lunches here because it was right next door to our hotel. I thought it was great for lunch...there were a lot of options and they all fit the "Caribbean theme." I also loved their selection of tropical drinks...there were many to choose from!

Don Pablo's - If you're looking for a casual tex-mex restaurant, this is it! We were all exhausted after walking around Disney all day, and no one was hungry after lunch. Until 8pm, when we decided that we were hungry again! But no one felt like getting ready for dinner and we hadn't made reservations anywhere, and this was in walking distance of our hotel. While the atmosphere isn't the best, this is still a fun tex-mex restaurant where you can order a pitcher of margaritas and a burrito and have a fun and filling dinner!

Les Chefs De France - This restaurant is actually in "Paris" in Epcot. My family and I have been dining here since we've been coming to Florida...so 20 years. :) We don't come every year but but when we do come we always make sure to hit this restaurant. First of all, we can get Escargots here which we all know is my favorite food of all time. And besides the escargots, there are a lot of great Parisean choices for lunch or dinner. The wait staff is always fun to talk to as well, since most (if not all) are from France and love to talk about their travels.

California Grill - This restaurant is located at the Contemporary Resort in Disney and was highly recommended by my good friend Julie. We got a reservation for the last night of our trip, and were SO glad that we did. First of all, I have to say that even if you're not staying in Disney, the contemporary resort is very easy to get to. You can just follow the signs and drive right up to the hotel. Also, try and get reservations during the fireworks over Cinderella's castle. I made reservations two weeks before our trip and every night we were in Florida, except for the last night, was booked solid for a table during the fireworks. So take that as a warning - make reservations early! We got to the Contemporary resort a bit early and our table was already ready. We sat down, ordered our drinks and sushi, and then went outside to an observation deck where we watched the beautiful and amazing fireworks to music. And I'm sorry, no fireworks can ever beat Disney fireworks. They are amazing. When we came back to our table, our delicious sushi was waiting for us. Not was the food just wonderful, I honestly can't say enough about our waitress and the other wait staff. They were just wonderfully friendly and SO knowledgeable. Our waitress knew everything about the menu...from what wines went best with what food, everything about the sushi and of course the main course and dessert selections. We really had a wonderful experience here and were all so glad to have gone.

Chocolate Chambord Truffle Brownies

2010-02-12T08:43:00.008-05:00

When I saw this recipe, I knew it would be perfect for Valentine's Day. Chocolate, truffles, brownies...three of my favorite things. And of course I had to add some chambord because chambord and chocolate were just made for each other.

I normally don't like "frosting" on brownies, but this ganache is just a heavenly addition. The density of the brownie and the creaminess of the ganache is a wonderful combination that just exudes decadence.

I cut these brownies out into heart shapes for Valentine's Day, but you can also just cut them into squares or make them in a spring form pan and cut them in wedges. But no matter how you serve these, they will be a delicious treat for any occasion.

Ingredients
Adapted from Martha Stewart

4 tablespoons unsalted butter, plus more for pan
3 ounces good-quality unsweetened chocolate, coarsely chopped
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/4 cup milk
1 teaspoon pure vanilla extract
4 ounces good-quality semisweet chocolate, coarsely chopped
2/3 cup heavy cream
2 tsp chambord (optional)
Heart-shaped sprinkles, for garnish (optional)

Directions

Preheat oven to 325 degrees. Spread shortening into an 11-7 inch pan, line with parchment paper, then spread shortening on the parchment paper. Set aside.

Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.

Whisk together flour, baking powder, and salt in a separate bowl; set aside.

Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.

Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.

Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate and gently whisk until smooth. Add chambord if using and whisk to combine thoroughly. Keep in mind that you can use more chambord for a stronger raspberry flavor, but the more alcohol you use the less the ganache will set up. I found 2 tsp worked well. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.

Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.

Guinness Chocolate Cupcakes with Baileys Irish Buttercream

2010-02-08T09:41:00.006-05:00

I can't believe it, but my little baby brother just celebrated his 21st birthday. I guess he's not so little anymore. To celebrate this milestone birthday, I had to bake him some cupcakes. But not just any cupcakes...spiked cupcakes of course. I mean, what's a big sister for?!

I brought these to work in celebration of Kevin's birthday (we both work at the same place) and he and our coworkers just loved them. Last count...Kevin ate 4 with Jimmy coming in at 3. These were gone in a flash and everyone raved.

The Guinness pretty much bakes out of the cupcake itself, but leaves you with a super-moist, perfectly flavored chocolate cake. The buttercream is delicious...Great consistency and flavor with the Bailey's definitely at the forefront. I skipped the ganache portion of this cupcake, simply from lack of time and from the fact that I didn't want these to be TOO boozy since I was bringing them to work! (If you want the recipe with the ganache, head over to Smitten Kitchen) But even without the ganache, these were delicious. I already have requests to make them again!

Ingredients
Adapted from Smitten Kitchen

For the Guinness Chocolate Cupcakes

1 cup Guinness
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream (I used light)

Baileys Irish Buttercream
3 to 4 cups confections sugar (I used about 3.5 cups)
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
3 to 4 tablespoons Baileys Irish Cream (I used 3 tbsp Bailey's and 1 tbsp milk to get it to the right consistency)

Directions

Preheat oven to 350°F. Line 24 cupcake cups with liners. In a saucepan over medium heat, melt butter and add Guinness. Bring to a simmer. Whisk in cocoa powder until mixture is smooth. Set aside to cool slightly.

In a large bowl stir together flour, sugar, baking soda, and 3/4 teaspoon salt. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs and sour cream until thoroughly combined. On low speed, drizzle in Guinness-chocolate mixture and beat just to combine. Add flour mixture, a little at a time, and mix briefly on slow speed just until the mixture comes together. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until toothpick inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely. (I always bake my cupcakes and cakes the day before I frost them which always works out well for me).

To make the buttercream, whip the butter in the bowl of a stand mixer fitted with the paddle attachment (I use this. I don't know if I've ever mentioned this before, but this product is amazing and SO WORTH IT. If you're debating on buying it or not, I HIGHLY suggest you do. I honestly can't remember the last time I used my "actual" paddle attachment since I bought this) for several minutes until the butter is very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.

When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.

Ice and decorate the cupcakes.

Mujadrah

2010-02-05T06:00:00.000-05:00

I'm pretty sure I'm still not saying this correctly, since I first 'heard' of it browsing through Good Things Catered last week. But I decided to try it since it looked like a healthy side dish. And that it was.

And not only was it healthy it's super filling and comforting. This could easily be a meal in and of itself (which I'm guessing it probably is supposed to be) but it also worked great as a satisfying side.

Lentils, brown rice, caramelized onions...what's not to love?!
Ingredients
Source: Good Things Catered

2 Tbsp olive oil
2 medium onions, finely chopped
1 tsp salt, plus more for serving
4 garlic cloves, minced or pressed
4 c. water (for some reason I had to use way more then this...the rice and lentils kept absorbing all the water but it wasn't finished cooking. I'd say I used at least 5 cups, but I started with 4 and just kept adding more until it was right.)
1 c. lentils, rinsed and picked through
1 c. long grain brown rice (I used short grain since it was all I had...this worked fine)

optional (non traditional):
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1/16 tsp ground allspice

Directions
-Heat oil in large sauce pan over medium heat.
-Add onions and salt and cook until they are deeply caramelized. (This takes a while but be patient).
-After about 35-60 minutes (usually takes me about 45 minutes) the onions will be a rich amber color and darker in spots.
-Make sure not to burn, it will turn the taste of the entire dish.
-When the onions are ready add the garlic and spices and stir until fragrant, about 30 seconds.
-Add water and deglaze the pan, scraping up all browned bits.
-Add lentils and bring to a boil.
-Cover pan and cook for 15 minutes.
-Add rice and stir to combine.
-Recover pan and cook for an additional 30 minutes, or until rice is done.
-Mix thoroughly, cover and turn heat off.
-Let sit until slightly cooled and thickened, with no liquid left in the pan.
-It is now ready to serve: plate and season with salt and pepper to bring out taste.

Chili with Cornbread Dumplings

2010-02-02T08:45:00.000-05:00

I've been making this recipe for years now. It's healthy, flavorful, filling and is so easy to put together. The chili itself is on the mild side, so if you like really spicy chili I'd suggest putting more red pepper or chili powder in. But for me, this is perfectly spiced.

The addition of the cornbread dumplings really makes this dish for me. It's unexpected but goes just perfectly with the chili itself. Another great thing about this chili is it makes GREAT leftovers. After I make this chili I put the rest in individual containers and bring them to work over the next week or so.

This can be made vegetarian or non-vegetarian. I've done it both ways and it always comes out great. I'll include the directions for both versions.

This is always a great recipe and something I hope you'll like as much as I do!

Ingredients
Source: "More Healthy Homestyle Cooking" by Evelyn Tribole, page 160-161

Chili
1 lb. ground turkey breast (optional)
2 onions, chopped
3 garlic cloves, minced
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 can chopped tomatoes (28 oz)
1 can tomato sauce (8 oz)
3 cans reduced sodium kidney beans, rinsed and drained (I have also used a mix of beans...black beans and great northern beans also work just fine)
1 can diced green chili peppers (4 oz)
Kosher salt
Freshly ground pepper

Dumplings
1 1/2 cups reduced fat biscuit mix
1/3 cup cornmeal
1/4 cup shredded reduced fat cheddar cheese
1/4 tsp ground cumin
1/4 tsp chili powder
1/3 cup fat free milk
1/4 cup corn kernels
Paprika

Directions

Coat a large pot (I use a dutch oven) with non-stick spray and warm over medium-high heat. Add the turkey to the pot and cook, stirring to break up the meat, for 5 minutes or until brown and crumbly (skip this step for a vegetarian version).

If not using meat, add 1-2 tsp extra virgin olive oil to large pot and warm over medium heat.

For vegetarian or non-vegetarian version, continue with the following steps.

Add onions and garlic. Cook, stirring for 5 minutes, or until the onion is soft. Add the chili powder, cumin and red pepper. Stir in the tomatoes (with juice), beans, tomato sauce, and chili peppers (with juice). Add salt and pepper to taste. Bring to a boil. Reduce heat to medium low, cover and simmer.

To make the dumplings, stir together the biscuit mix, cornmeal, cheese, cumin and chili powder in a medium bowl. In another small bowl, mix milk and corn. Add to cornmeal mixture and mix until just moistened.

Drop the dumpling mixture by heaping tablespoons onto the chili, covering the surface but with a little chili showing between dumplings. Sprinkle with paprika. Cover and simmer gently for 30 minutes, or until a wooden pick inserted in a dumpling comes out clean. Spoon into bowls and serve.

Roasted Salmon with Garlic and Tomatoes

2010-02-01T05:00:00.001-05:00

This is another salmon recipe I found that was easy to make and tasted great. I also loved that I got a main course and side dish out of one recipe which is great for the weeknight. I added goat cheese to this which really kicked up the flavor...but if you aren't a huge goat cheese fan it could easily be left out.

This was a light, healthy recipe that tasted like a salmon dish that you might get at a restaurant. It was so flavorful and was really a great way to prepare salmon.

Ingredients
Adapted from Real Simple

1-2 salmon fillets
1/2-3/4 cup cherry tomatoes, halved
1/4 tsp paprika
1 tsp extra virgin olive oil
2-4 springs fresh thyme
2 garlic cloves, minced
Kosher salt
freshly ground pepper
Goat cheese

Directions
Preheat oven to 425 degrees and coat a medium baking dish with non stick spray. Add salmon, skin side down, to baking dish. Spread cherry tomatoes around fillet(s) and sprinkle salmon and tomatoes with salt, pepper and paprika to taste. Sprinkle garlic and thyme over salmon. Drizzle everything with just a bit of olive oil.

Bake for about 15 minutes. Then pull salmon out of oven and sprinkle goat cheese to taste over salmon and tomatoes. Put back in oven and bake for an additional 5-10 minutes, or until salmon is opaque throughout and goat cheese is very lightly browned.

Chewy Chocolate Cookies

2010-01-29T07:00:00.000-05:00

This is my wonderful mother in law's recipe. My mother in law is an awesome lady...kind, loving and she can bake a darn good cookie. This recipe is simply wonderful and I was so excited to recieve the recipe as part of my Christmas gift this year! My husband and I just go crazy over these cookies...they are soft, chewy and have the perfect amount of chocolatey sweetness. They are by far our favorite cookie.

This is certainly a recipe I'll cherish forever, and I hope you will love it as much as our family does!

Ingredients
Source: My mother in law

1 1/4 cup unsalted butter, softened
2 cups granulated sugar
2 eggs
2 tsp vanilla
2 cups unsifted all purpose flour
3/4 cups cocoa powder
1 tsp baking soda
1 cup chocolate chips or chunks
1/2 tsp salt
1 cup finely chopped nuts (optional...I don't use them because my husband doesn't like nuts)

Directions
Preheat oven to 350 degrees and line baking sheets with parchment paper.

Cream butter until light and pale in the bowl of a stand mixer fitted with the paddle attachment. Add sugar and continue to mix well. Add eggs and vanilla and mix well. Combine flour, cocoa, baking soda and salt in a medium bowl. Mix toghether with a spoon. On low speed, add flour mixture into the creamed egg mixture just until it comes together. Stir in chocolate chunks and nuts (if you are using them). Drop by teaspoon onto the lined baking sheet. Bake for 8-9 minutes, or until soft and puffed up. Cool on cookie sheet until set up, about a minute or two. Then transfer to a wire rack to cool completely.

Oven Poached Salmon with Lentils

2010-01-26T07:01:00.004-05:00

I recently discovered how much I like lentils. Lentil soup, lentil sides. Lentils simply taste great and are good for you. So when I found this recipe I was excited...it combines two of my "new found" favorite health foods...salmon and lentils!

My husband and I both really enjoyed this. The salmon pairs perfectly with the lentils and makes for a hearty, healthy meal. I love oven poaching the salmon...it's so easy and results in a flavorful, tender fish. This entire recipe is also very easy to prepare which makes it great for a weeknight.

Ingredients
Lentils adapted from Simply...Gluten Free
Salmon adapted from Eating Well

1 cup green lentils, rinsed thoroughly
2 cups chicken stock (for lentils)
1 tbsp. chicken stock (for salmon)
5 garlic cloves, peeled but left whole
1 sprig of fresh thyme
1 small shallot, diced
2 carrots, peeled and diced in about ¼ inch dice
2 teaspoons extra virgin olive oil
Juice of ½ lemon
2 – 8 ounce salmon fillets
Kosher salt
Freshly ground pepper
Lemon wedges for garnish
Directions
Preheat oven to 425 degrees and spray a baking dish with nonstick spray. Set aside.

Put lentils in a medium saucepan with the chicken stock and garlic gloves, season with about 1 teaspoon of salt and ½ teaspoon pepper and bring to a boil over medium high heat. Cover the pan, leaving the lid slightly ajar and reduce heat to low and simmer for about 20 – 25 minutes or until the lentils are almost tender and the chicken stock has evaporated. Set aside when done.

While the lentils are cooking, place salmon, skin-side (or skinned-side) down, in the prepared baking dish. Sprinkle the salmon with chicken stock. Season with salt and pepper, and just a bit of fresh lemon juice. Cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness.

While salmon is baking and after the lentils are cooked, in a medium skillet over medium high heat, add the olive oil. Then add the carrots and cook for 5-10 minutes, until carrots are tender. Add the shallot and a pinch or two of salt and pepper and cook for about 3 minutes or until the shallots just start to brown

Fish the garlic cloves out of the lentils and mash with a fork. Add to the skillet with the carrots and shallot and mix well. Add the lentils and cook for another 10 minutes or until the lentils are tender but not mushy. Add lemon juice and stir.

Spoon a mound of lentils on each plate, top with the cooked salmon and serve with some lemon wedges if desired.

Morning Glory Muffins

2010-01-20T09:22:00.005-05:00

I've really been in the mood for a good muffin lately. A super healthy, packed with goodness muffin that I can have for a weekday breakfast on the go without feeling bad about questionable ingredients. So when I found this recipe I was anxious to try it out.

After I made a few modifications to bump up the health factor, I was SO pleased with how this muffin came out. Carrots, apples, golden raisins, and whole wheat flour are only a few of the healthful ingredients in this muffin. I actually feel good about eating it because not only is it just delicious tasting, I know that it's packed with goodness.

The muffin itself is perfectly sweet (using agave nectar, not white sugar) and very moist. The almonds add wonderful texture and the cinnamon is a great addition to the flavor of the muffin.

All in all, I absolutely loved this muffin, as did my co-workers...who could not believe it was actually healthy. Which is fine by me.

Ingredients
Adapted from Allrecipes.com

1 cup whole wheat flour
1 cup unbleached all purpose flour
1 cup agave nectar
1 Tbsp. ground cinnamon
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 cups grated carrots
1 apple (I used granny smith), peeled, cored and diced
1 cup golden raisins
1 whole egg
2 egg whites
1 cup applesauce
1 Tbsp vanilla extract
1/2 tsp. almond extract
2 small handfuls of Raw Almonds, chopped finely and divided
about 4+ tbsp. wheat germ, divided

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly oil a muffin tin with nonstick spray, or use paper cups.

In a medium bowl, whisk together eggs, egg whites, applesauce, agave nectar, vanilla extract and almond extract. Set bowl aside.

In a large bowl, stir together whole wheat and all purpose flours, cinnamon, baking powder, baking soda, salt and about 2 tbsp. wheat germ. Stir in carrots, apples, 1 small handful of chopped almonds and raisins. Then stir in egg mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.

In a small dry skillet over medium-low heat, combine the rest of the chopped almonds and 2 tbsp wheat germ. Heat until wheat germ is very lightly toasted, and then top the muffins with the toasted wheat germ and almonds.

Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

I yielded 24 muffins that were on the smaller side.

Oven Roasted Chickpeas

2010-01-19T09:59:00.007-05:00

I've seen this recipe time after time around the internet. A healthy snack that tastes great. So I decided to give in and try them once and for all.

I thought they were really good! A light, crunchy snack that will take away the hunger pangs without ruining your diet. I had no problem getting them nice and crunchy when I let them sit in the oven after turning it off. I also did not use any oil to save some calories/fat. For seasoning, I just used a bit of salt and some herbs de Provence after they came out of the oven. The seasoning doesn't stick great to the dry chickpeas, but it gave them a subtle flavoring that was perfect for me. But if you want them more seasoned, I'd imagine some oil would do the trick. Overall I thought this was a great little snack.

Ingredients
Adapted from AllRecipes.com

1 12 oz. can chickpeas, drained
kosher salt
herbs de Provence

Directions
Preheat oven to 400 degrees.

Pat chickpeas dry with a paper towel and spread on a foil lined baking sheet (without any cooking spray or oil). Roast for about 40-50 minutes, tossing them once or twice during baking time to prevent them sticking to the foil. After they are slightly crunchy on the outside, turn off the oven and let them sit in the oven for about an hour or two. After this, they should be very crunchy.

Put chick peas into a bowl and sprinkle with salt and herbs de Provence to taste. I used about 1 tsp. of each. Toss to combine and serve or store for later snacking.

Cauliflower Leek Soup

2010-01-18T09:46:00.004-05:00

I have to admit, the main reason I decided to try this soup was because I wanted to use my immersion blender. I've had it for over a year now and have never really had the opportunity to use it! So I decided to look for a recipe where I could use my sort of new immersion blender.

When I found this soup, I thought it would be perfect for my immersion blender test run. It looked super healthy and the ingredients were all things that I like. And what really got me was that it looked like a creamy soup (my favorite) without cream! So I was sold on it!

This soup was just great! I turned it into a "one pot" meal which worked perfectly and made for very little clean up. It was easy to make and tasted just great. My husband even liked it...and he was a bit skeptical at first. It tasted just like a cream based soup but happily there was no cream! This is a healthy, satisfying and just plain delicious soup.

Ingredients
Source: My Man's Belly

1 Medium Head Cauliflower (roughly chopped)
2 Leeks, White and Light Green Part Only (cut in half lengthwise) (I used one leek)
6 Cloves Garlic
1/2 onion, diced (I added this)
2 Tablespoons Olive Oil
2 14 Ounce Cans Chicken Stock (I used about 1 carton of chicken stock)
Kosher Salt
Fresh Ground Black Pepper

Directions
Preheat oven to 425 degrees.

In a stove/oven safe dutch oven (I used enameled cast iron), put in cauliflower, leeks, garlic and onions. Drizzle olive oil over everything and add salt and pepper to taste. Toss together so the veggies are coated in the olive oil.

Roast uncovered in oven for 40-45 minutes, stirring vegetables after about 20 minutes. After about 45 minutes or so, vegetables should be brown on edges and slightly softened.

Transfer dutch oven to the stovetop and add 2 cans of chicken stock. Bring to a boil over medium high heat. Lower heat and let simmer for about 5 minutes.

Using an immersion blender (stick blender), thoroughly puree all contents of the saucepan. If you don’t have an immersion blender, you can use a regular blender. Just be careful putting hot liquids in a blender as they can cause the lid to come flying off sending your yummy soup all over your kitchen. (You can vent the lid a little to help reduce the chance of this happening.)

Add more salt and pepper if needed and serve.

Salmon with Lemon Ginger Sauce

2010-01-15T07:00:00.000-05:00

I found this recipe at Mon Petit Peche Mignon when I was looking for a new salmon recipe to try. I think this recipe pushed me from an "I don't like salmon" kind of girl to an "I like salmon" girl. This was a great recipe. As per the comments on the blog, I cut the sauce recipe in half and even then I still had a ton of sauce! But the sauce was so good, I'm glad I had a lot. But I definitely suggest cutting the sauce in half if you are only making one or two filets. This recipe was fresh, light and healthful. I really enjoyed it and will certainly be making it again.
Ingredients
Source: Mon Petit Peche Mignon

Skin on salmon filets (however many you need; I just used one for myself)
1 tbsp olive oil
1 medium onion, chopped
juice of one lemon
1 cup chicken stock
1-2 tbsp chopped fresh ginger (I used 1 tsp. ground ginger as that was all I had on hand)
1/4 tsp Tabasco sauce (I omitted)
1 1/2 tbsp cornstarch
4 tbsp cold water
1/4 cup milk
salt and pepper
handful of fresh cilantro or chive (I used thyme)
Directions
Prepare Salmon as you normally would. I preheat oven to 425°F, coat a baking dish with cooking spray and place salmon, skin-side (or skinned-side) down, in the prepared pan. Sprinkle with a bit of low sodium chicken stock. Season with salt and pepper, cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness.

To make the sauce, heat olive oil in a medium saucepan, add onion and cook until onion starts to get translucent. Add lemon juice and continue cooking 1 minute over low heat. Pour in chicken stock, Tabasco, ginger, and season well. Bring to a boil. Mix cornstarch with water in a small dish and then stir into sauce and cook for 1 minute over low heat. Add milk- if your milk is cold, spoon some of the hot sauce into it before adding to the pot so that it does not curdle. Bring to a quick boil, then remove from heat. Throw a handful of cilantro or other fresh herb into the pot and stir to distribute.

Correct the seasoning and spoon generously over salmon.

Couscous with Butternut Squash and Sage

2010-01-14T07:00:00.000-05:00

I found this recipe on foodgawker and thought it would be a great side dish for dinner. I was excited about it because I love the squash/sage combination but didn't really think to put it with couscous. But turns out, it works out SO well! It was a really hearty side dish that was totally healthy (after I doctored the original recipe at least). This is one that my husband and I both liked very much and will certainly be making again.

Ingredients
Adapted from Oui, Chef

1 cup couscous
1 1/2 cups water or chicken stock (I use a combo. of both)
1 small butternut squash, halved, peeled, seeded and cut into bite size cubes
4-6 fresh sage leaves, minced
1 small shallot, minced
1 clove garlic, minced
kosher salt
freshly ground pepper

Directions
Preheat oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray. Arrange butternut squash on sheet in a single layer, spray with a bit more cooking spray and top with salt and pepper to taste. Bake for about 35 minutes, or until squash is very tender.

In a medium saucepan over medium-high heat, bring water or stock to a boil. Add shallot, garlic, couscous and sage. Stir once, cover and set aside for about 5 minutes.

After 5 minutes, remove cover from saucepan and fluff the couscous with a fork. Add cooked butternut squash. Stir everything together gently and add salt and pepper to taste. Serve.

Julia Child's Beef Bourguignon

2010-01-13T07:00:00.000-05:00

Confession: I decided I wanted to make this after having watched the movie Julie & Julia. After seeing this movie, I was totally inspired to make a Julia Child's recipe since I've never done so and the beef bourguignon looked like something I could actually handle.

This was simply really, really, really good beef stew (well, in my case a venison stew since I used venison). It was certainly much more complex then the beef stew that I usually make in the crock pot. It required careful timing and a good deal of prep work, but it certainly was a very manageable recipe. But I honestly have to say that my favorite part of the whole recipe was the brown braised onions. OH MY GOSH. Amazing is all I have to say. Those onions were melt in your mouth, perfectly cooked, flavorful perfection. I found myself picking the onions out of the stew to eat them by themselves. Yum.

But this really was a great recipe. I had a lot of fun making it, especially knowing how many other people have made it before me. Oh, and of course I skipped the mushrooms in this. Because we all know how I feel about mushrooms.

I found the link to the recipe on Pantry Raid and instead of typing the whole thing out, I'll just link you to the PDF so you can see the recipe right out of the book, and so I don't mess anything up by typing it. Enjoy!

Julia Child's Beef Bourguignon

Brown Braised Onions

Julia Child's Brown Braised Onions

2010-01-13T06:30:00.001-05:00

I thought these needed a post to themselves. They were amazing in Beef Bourguignon, but they are also just a perfect side dish to I'd say just about any meal. They are just so amazing that I can't even describe how amazing they are. Did I mention they are amazing?! :)

And since this is a Julia Child's recipe, I'll link right to the PDF from the cookbook. Enjoy!

Brown Braised Onions

Bête noire

2010-01-12T07:00:00.000-05:00

For as long as I can remember, this has been my absolute favorite dessert. Since my mom and dad brought me to a wonderful local French restaurant when I was just a girl, I just couldn't get enough bête noire. It's rich, dense and oh so chocolatey. Never did I think it was something I could make at home.

But I attempted it for a recent dinner party I hosted and I am SO glad I did!!! This amazing flourless chocolate cake was just perfect and just like I remember. You can also make this dessert up to two days ahead which is great for when you are entertaining. It it just so indulgent, and certainly a dessert to impress.

Ingredients
Source: Epicurious, Originally from Bon Appétit, September 2006

Cake
1 cup water
3/4 cup sugar

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (I used semisweet)
6 large eggs

Ganache
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (I used semisweet)

Directions

For cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.

Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.

Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.

For ganache:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.

Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.

Quinoa Stuffed Peppers

2010-01-11T07:40:00.002-05:00

Bell peppers are something I don't eat much of. I don't hate them, but again I don't really love them either. But I always remember my professor in nutrition class telling us how bell peppers have more vitamin C then oranges. They certainly are good for you, especially when you stuff them with more good things.

To try something different from the traditional rice and beef stuffed pepper that my mom used to make, I decided to stuff my peppers with quinoa. I don't think I need to say how great quinoa is for you...it's a great source of protein.

I really enjoyed this recipe. It was certainly different then the stuffed peppers I was used to, and was a great, filling vegetarian meal that is really comforting.

Ingredients
Adapted from The Kitchen Sink

1/2 cup quinoa, rinsed
1 cup low sodium chicken stock (or vegetable stock to make it veg.)
1 bell pepper, halved and seeded
2 green onions, sliced
1 clove garlic, minced
1/2 cup cannellini beans
1 small shallot, minced
1 tomato, diced
salt
pepper
Aprox. 2 tbsp grated cheese (I used mozzarella)

Directions

Preheat oven to 350. Coat a small baking dish with cooking spray. Split the peppers in half and clean them out; place them in the baking dish. Roast for 20 minutes.

Bring the chicken stock to a boil in a small saucepan. Add quinoa and reduce heat and cook until the broth is absorbed, stirring occasionally. During the last minute or two of cooking, add green onion, shallot and garlic to the quinoa.

In a medium bowl add tomatoes, beans and cooked quinoa. Mix together gently.

Stuff quinoa mixture into par-roasted peppers. Top with grated cheese and bake for about 15 minutes or until cheese is completely melted. Serve hot.

Oven Poached Salmon with a Creamy Dill Sauce

2010-01-08T09:33:00.004-05:00

This was a recipe I decided to try because it just looked really flavorful for being healthy. Like I said before, I'm not a huge salmon fan but it really is a healthy fish so I want to try and incorporate it into my diet as much as I can.

This was really a great recipe. I was surprised at how much I liked it honestly. It couldn't be much easier to make and the result was a super flavorful fish fillet that didn't taste too "salmon-ey".

I chose to top the fish with a creamy dill sauce that worked out wonderfully and really complimented the flavors of the fish. I will definitely be making salmon this way again.
Ingredients
Source: Eating Well
Salmon
1 pound salmon fillet, cut into 4 portions, skin removed, if desired (I used one fillet, skin on)
2 tablespoons dry white wine (I used low sodium chicken stock)
Kosher Salt and Freshly ground pepper, to taste
2 tablespoons finely chopped shallot, (1 medium)
Lemon wedges, for garnish
Dill Sauce
1/4 cup reduced-fat mayonnaise (I omitted)
1/4 cup nonfat plain yogurt (I used Greek)
1 tbsp low fat sour cream (I added this)
2 scallions, thinly sliced
1 tablespoon lemon juice
1 tablespoon finely chopped fresh dill, or parsley
Freshly ground pepper, to taste
Directions

Preheat oven to 425°F. Coat a 9-inch glass pie pan or an 8-inch glass baking dish with cooking spray.

Place salmon, skin-side (or skinned-side) down, in the prepared pan. Sprinkle with wine. Season with salt and pepper, then sprinkle with shallots. Cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness.

Meanwhile, to make the dill sauce combine mayonnaise (if using), yogurt, sour cream, scallions, lemon juice, dill (or parsley) and pepper in a small bowl and mix well.

When the salmon is ready, transfer to dinner plates. Spoon a little dill sauce over the salmon and serve with lemon wedges.

Stained Glass Pappardelle

2010-01-07T07:42:00.001-05:00

We all have those recipes that sit in our archives for ages. Ones that we really want to make but for some reason never get around to. Well this is that recipe. This was posted on Good Things Catered literally over a year ago, but I hadn't forgotten it. It is much too pretty to forget.

So on the last Saturday before my 2010 diet starts I finally decided to make this. First of all I have to say that I love the basic recipe for the pasta dough from this recipe. For some reason I found it much easier to work with then my other recipe. Also, I didn't make the dough in a food processor like the recipe suggested. I'm one of those rare people who don't believe they need a food processor so I just did the old mound of flour on the counter top with a well for the egg mixture technique. This of course worked fine, but I'm going to keep the food processor instructions since most of the world has a food processor.

I just think this pasta is beyond impressive. Visually, this pasta is just so interesting that it makes it much more appealing then regular pasta. If you want a pasta to impress, this is most certainly it.

*Note - I served this pasta with some Alfredo Sauce I had leftover which was great. However, Good Things Catered has a Parmigiano-Reggiano Cream Sauce Recipe which looks just delicious!

Ingredients
Source: Good Things Catered

2 1/4 c. sifted all-purpose flour, divided
1 small pinch salt
4 large eggs
2-3 Tbsp extra virgin olive oil
1 small bunch of fresh parsley, leaves picked

Directions
-In bowl of food processor, add 2 c. flour and salt.
-Pulse to combine.
-Add eggs and olive oil and process until dough comes together fully, about 10-12 seconds.
-Remove top from processor and pinch dough with fingertips. You want a moist dough, but if it's too sticky, add flour 1 Tbsp at a time and process until dough is moist, but not sticky to the touch, should take an additional 30 seconds.
-Turn dough out onto well floured surface and knead for about 1 full minute, or until no streaks of flour remain and dough has come together cohesively.
-Turn dough into a ball and place on surface, under glass bowl for 30 minutes to let dough rest.
-After dough is rested, setup pasta roller.
-Divide dough in half.
-Roll half of pasta through thickest setting, fold in thirds, and then roll again.
-Repeat this rolling through thickest setting about 8 times or until pasta is completely uniform.
-Slowly decrease pasta roller width and take down to the thinnest setting.
-After you roll through the thinnest setting, set dough out on counter, sprinkle half of dough with small pieces of parsley leaves, fold other half of dough on top of parsley and press over to remove air pockets.
-Roll this through the pasta rollers one more time and set aside.
-Repeat rolling process with second half of dough.
-Take dough halves, cut into 12-16 inch sheets, fold each sheet and cut with a sharp knife into 1-inch strips, length wise.
-Place cut pasta out onto floured baking sheet to dry (15-20 minutes)while you bring large pot of salted water to a rolling boil.
-Once water has come to rolling boil, pick all pasta up at the same time and drop into water.
-Boil until al dente, about 1 1/2 - 2 minutes, depending on thickness.
-Drain pasta, reserving some pasta water, and place into desired sauce.
-Use pasta water to add to sauce, as desired.
-Plate and serve immediately.

Makes about 1 lb.

Smoked Salmon Pinwheels

2010-01-06T06:42:00.000-05:00

Remember Jimmy? Well after I made Jimmy so many apple pies this past autumn, he graciously gave me a whole (huge!) smoked salmon that his son caught in a local lake as "payment" for a belly full of pie.

I absolutely love smoked salmon which is weird because I'm not a huge salmon lover. But that flaky smoked fish is just so delectable...I usually just eat it straight out of the freezer bag. I was just more then grateful that Jimmy was nice enough to give me this fish...I've been munching on it ever since.

So when New Years Eve came around and we had our annual office party, I really wanted to make something that incorporated the smoked salmon so Jimmy and the rest of the fish-lovers that work with me would be able to enjoy it as much as I have over the past few months. After searching around online I found a few recipes for Smoked Salmon Pinwheels and sort of combined two recipes to make my own version.

These were just delicious. When I say they went like hotcakes I mean it. One batch was gone before I had time to slice up another. My co workers were totally impressed and just raved over them. These were a delicious little appetizer that are sure to wow your guests.

Ingredients
Adapted from: Betty Crocker & Taste of Home

1 8oz package reduced fat cream cheese
2 tbsp reduced fat sour cream
2 green onions, chopped
aprox. 1 cup smoked salmon
1/2 cup fresh spinach, rinsed and dried
6 8" flour tortillas
Juice of half a lemon (don't get every bit of juice out of the lemon, just a slight squeeze will do)
1 tbsp (aprox. 3 springs) fresh dill weed, chopped
kosher salt
freshly ground peppper

Directions
Soften cream cheese in microwave on 30 second intervals until soft and easy to stir. Add sour cream, green onions, lemon juice, dill weed and salt and pepper to taste. Spread about 1/4 cup cream cheese mixture on each tortilla. Over the cream cheese, sprinkle on a generous layer of smoked salmon. Over that, spread spinach leaves. Roll tortilla tightly and, if necessary, use more cream cheese mixture to secure edges. Wrap tortilla "roll" in plastic wrap. Refrigerate for at least 2 hours but no more then 24 hours. When ready to serve, cut tortilla into aprox. 1 inch pieces and serve on a tray, cut side up.

Twice Baked Potatoes with Tarragon

2010-01-05T07:27:00.000-05:00

I made this recipe along with my Roast Beef and Yorkshire Pudding for Christmas dinner. This recipe paired perfectly with the beef and was such a wonderful diversion from a traditional mashed or baked potato. This is also a wonderful side dish that you can make a few hours ahead. You can get the potatoes ready in advance (filling and all), set them aside for a bit, and then put back in the oven right before you are ready to serve. If you are wanting a "different" potato dish to serve, I urge you to try this.

Ingredients
Source: Williams-Sonoma Bride & Groom Cookbook, page 180

4 medium russet potatoes (I used 5)
2 tsp extra virgin olive oil
4 Tbsp unsalted butter
1/2 cup milk
kosher salt and fresh ground pepper
3 Tbsp crème fraiche or sour cream (I used sour cream)
1/3 cup chopped fresh tarragon (I used a bit less then this)

Directions
Preheat oven to 400 degrees. Prick the potatoes with a fork and rub with olive oil and sprinkle with 1 tbsp water. Wrap each potato in aluminum foil and bake for at least 1 hour or until the potatoes are fork tender. Remove the potatoes when ready and unwrap. Leave the oven on.

when the potatoes are cool enough to handle, halve them lengthwise. Scoop out flesh into a saucepan and set the skins aside. Mash the flesh with butter, milk, and salt and pepper to taste. Reheat over low heat and stir in the Crème fraiche or sour cream. Remove from heat and stir in the tarragon.

Fill a pastry bag fitted with a large star tip with the mashed potato mixture. Pipe mashed potato mixture into each potato skin until filled evenly to the top. If you don't want to use a pastry bag, you can also fill the potato skins using a spoon. Place the filled potatoes on a baking sheet and bake until golden on top, about 15 minutes. Serve at once.

Whole Wheat Crackers with Herbs

2010-01-04T07:40:00.003-05:00

If you're a regular reader of my blog I don't think I need to say that this is not exactly a healthy eating blog. I love to make really rich foods which is something I've gotten to be comfortable doing over the years. But it's completely caught up to me and my husband. So with the new year upon us and a trip to the beach a mere two months away, I'm really making an effort to eat "cleaner" and not so, uh, fatty.

So one of the first things I decided to make were these whole wheat crackers for my husband and I to bring to work during the week. I wanted to make them instead of buy them to avoid all the preservatives and other "unknowns" that are in store bought crackers.

These were very simple to make and you undoubtedly have everything for them in your pantry already. The base to this cracker is very simple and you can add whatever herbs and spices you want to make them your own. I chose this combination because I had all these herbs in my fridge but feel free to add whatever herbs you'd like.

These are great little crackers that are perfect to snack on during the day.

Ingredients
Adapted from Allrecipes

3 1/4 cups 100% whole wheat flour, I use King Arthur
3/4 tsp kosher salt
1/3 cup extra virgin olive oil
1 cup water
kosher salt for sprinkling
2-3 springs fresh thyme, minced
5-6 fresh sage leaves, minced
2-4 sprigs rosemary, minced

Directions
Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, stir together the whole wheat flour, 3/4 tsp teaspoon salt and minced herbs. Pour in the olive oil and water; mix until just blended.

On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch (the thinner the better). Place dough on an ungreased baking sheet lined with parchment paper, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt.

Bake for at least 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.

Individual Beef Wellingtons

2009-12-31T09:12:00.005-05:00

Beef wellington is hands down my favorite food ever. Well, after Escargots but I don't consider escargots a real "meal" so I think Beef Wellington can take the prize (in this post at least). After I first tried Beef Wellington at a very nice local restaurant in my early teens I soon became addicted and ordered it whenever it was on the menu at whatever restaurant I went to. I still do, actually. But for the longest time it was never something I thought of to make at home. I always thought of it as a very special meal that I'd order out. However, last year for Christmas I said enough's enough and decided to try my hand at making it myself and it came out great! Last year I made it with venison and this year I made it with beef and really the beef is better in my opinion, but both versions were just wonderful.

So here is the recipe I use. I've made some changes to it. Mainly because I can't bring myself to buy mushrooms for the top. When they are already in there at the restaurant that's fine because I honestly can't taste them, but when I actually cook, cut or even touch them and have to smell them it makes me want to vomit so I just don't bring mushrooms into my home. Period.

Also, the first year I made this I used the pate but for some reason this year I couldn't find it at the store so I just left it out. I liked it with the pate but honestly I didn't really miss not having it either. So it's up to you whether you want to use it or not.

The reason I chose to make this recipe in the first place is because I love beef wellington when the pastry wraps the whole filet of beef. I am most definitely a puff pastry fan so the more pastry you give me the better! So even though I made some changes to this recipe, I do like it as a starting point and it really is a simple recipe to follow and one that will surly wow your guests.

Ingredients
Adapted from Rachel Ray

1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus extra for drizzling
1 tablespoon butter
1 shallot, chopped
1 clove garlic, minced (I add this)
3-4 springs flat leave parsley, finely chopped (I add this)
2 slices of bacon, chopped (I add this)
1/2 pound button mushrooms and stems, cleaned and finely chopped in food processor (I omit these)
Salt and freshly ground black pepper
2 tablespoons dry cooking sherry, 2 splashes (I omit this)
4 tournedos of beef filet mignon, 1-inch thick
8 ounces mousse pate, available in specialty cheese and appetizer cases of larger markets (Optional)
1 sheet frozen prepared puff pastry, 11 by 17, defrosted
1 egg, beaten with a splash of water
Directions

Preheat oven to 425 degrees F.

Heat a small skillet over medium heat. Add oil, butter, shallot and chopped mushrooms. Season mushrooms with salt and pepper and saute 5 minutes. Add sherry to the mushrooms and let the liquid evaporate. Remove mushrooms from the heat. (I skip this step entirely)

In a small pan over medium heat, add bacon and cook until crispy. Put cooked bacon on a paper towl to drain off the fat, and put the bacon in a small bowl. Add shallots, garlic and parsely. Mix together and set aside (This can be done in advance and put in the refrigerator). This is a step that I add.

In a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil. Remove skillet from the heat and season meat with salt and pepper.

Cut mousse into 4 pieces, 2 ounces each sliced in 1/2 horizontally. Spread the puff pastry sheet out on to a cookie sheet covered with parchment paper. Quarter the dough with a sharp knife. Roll each piece of dough into a 10 by 6-inch rectangle. On each rectangle of dough, place 1/4 of the cooked mushrooms. I omit the mushrooms but add the bacon and shallot mixture instead. Top mushrooms (or shallot mixture) with 2 ounces pate (if using) and 1 tournedo of beef. Wrap dough up and over the meat. Seal the dough with egg wash and trim excess. Use leftover dough bits to make decorative garnishes for the tops of your Wellingtons. Turn the wrapped Wellingtons over and cover with egg wash using a pastry brush. Affix dough garnishes with egg wash. For a simple decoration, roll dough bits into a long, thin spaghetti like string and make swirls on each Wellington. Bake beef Wellingtons 10 minutes or until golden (I usually keep it in the oven longer then 10 minutes...more like 15-20). Let stand 5 minutes, then serve with au jus or gravy.

Candied Carrots

2009-12-30T07:01:00.004-05:00

I saw Tyler Florence make this on TV recently and knew I really wanted to try it. I love carrots...especially when they have a nice and spicy sweet glaze on them!

My husband and I totally loved this. It's a great vegetable side dish and would work well with many different kinds of food. His comment was, "The only thing I don't like about these is that you haven't been making them for years." So I guess he liked them!

The only thing I would do different next time is reduce the cumin by just a bit. I definitely liked it in there, I just wish it were more subtle. But overall, this recipe is most certainly a keeper!

Ingredients
Source: Tyler Florence

1 bunch young carrots, with tops
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter
1 orange, halved (I didn't have an orange so I used about an 1/8 - 1/4 cup of orange juice) 1 tablespoon brown sugar
1 teaspoon ground cumin

Directions

Preheat the oven to 350 degrees F.

Cut off all but 1-inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.

In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the brown sugar and cumin, and continue to cook for 2 minutes or until syrupy.

Remove the carrots from the oven and arrange them on a platter. Drizzle the orange brown butter over the carrots and serve.

Roast Beef with Yorkshire Pudding

2009-12-28T17:11:00.004-05:00

I chose to make this dish for Christmas dinner this year. My in laws and brother in law came over, and I was really brainstorming for a meal that would be impressive without being too time consuming so I wouldn't have to be a slave to the kitchen. I found this in a cookbook and thought it would be perfect and it truly was.

The beef was incredible...tender, flavorful and delicious. The Yorkshire pudding came out great...perfect texture and flavor and it rose nice and high in the oven like a big popover which made for a lovely presentation.

The introduction to this recipe in my cookbook truly says it best... "This is the perfect recipe for the first holiday feast you host as a married couple. It's impressive, but it's also extremely easy to prepare..."

This was definitely a winner in my book and truly impressed my husband and guests.

(Oh and I apologize for the quality of the photos...people were ready to eat!)

Ingredients
Source: Williams-Sonoma Bride & Groom Cookbook, page 98

For the roast beef:
5 lb beef rip or sirloin tip roast (I used a 6 lb. rib roast, bone in)
2 1/2 tsp. kosher salt
freshly ground pepper

For the Yorkshire pudding:
2 large eggs
1 1/4 cups milk
3/4 cup plus 2 tbsp. flour
pinch of kosher salt

Directions
One day before serving, season the roast with the salt and pepper to taste. Cover and refrigerate overnight. Let the roast sit at room temperature to temper for 1-2 hours before roasting. This will help the meat cook more evenly.

To roast the beef, preheat oven to 425 degrees. Place beef in a large roasting pan and place in oven (I placed my beef on a wire rack in the roasting pan so I'd have better access to the pan juices while basting). Roast for 15 minutes and then lower the heat to 375 degrees. Continue roasting, basting the meat frequently with the pan juices, until an instant read thermometer inserted into the center of the roast away from the bone registers 135 degrees for medium rare (we left it in until it reached about 145 degrees as all of our guests preferred their meat to be medium), about 1 1/4 hours (for a 5lb roast). Also remember that the temperature of the meat will continue to rise outside of the oven. If using a boneless roast, start checking temperature a little earlier. When the roast reaches the desired temperature, transfer it to a carving board and let rest, loosely covered with foil, for 30 minutes. This allows time for the juices to distribute evenly throughout the meat and makes carving easier. Reserve the roasting pan with the drippings and keep the oven on. While the roast rests, make the Yorkshire pudding.

To make the Yorkshire pudding, place a 9 inch cast iron frying pan or Pyrex pie dish (I used the pie dish) in the oven to preheat. Meanwhile in a bowl, whisk the eggs and milk together until well blended. Add the flour a little at a time and continue to whisk constantly until smooth. The batter should have the consistency of heavy cream. Add the salt. Remove the pan from the oven and transfer 2 tbsp of beef fat from the roasting pan into the frying pan. To do this, tilt the roasting pan and spoon off the clear fat from the brown drippings. Pour the batter into the pan with the fat and place the pan in the oven (keeping the oven temperature at 375 degrees). Bake until the pudding is puffy and crisp, about 25 minutes. Cut the pudding into wedges and serve at once with slices of roast beef.

Haricots Verts with Herb Butter

2009-12-28T09:16:00.005-05:00

Well it's hard for me to believe that Christmas has come and gone for another year. I hope you all had a wonderful holiday that was filled with family, friends and of course, really good food!

I actually hosted two Christmas dinners this year (one for my parents and one for my in-laws), so in the next few days I will be posting some of the recipes I made.

I for one am VERY happy to not be posting a sweet recipe today. I have really found a love of baking but boy am I getting sick of Christmas Cookies, candies, bars, etc....so I'm glad to say that this recipe for haricots verts was simply wonderful. I trimmed and cleaned the green beans two days before serving, and kept them in a zip top bag with a damp paper towel. I also made the herb butter two days before as well. This worked perfectly, as the beans were fresh and crisp when I served them and the butter of course kept well in the fridge.

Not only did this side dish taste great, it was a lovely accompaniment to my Beef Wellington and really dressed up the plate. This is one that I will most certainly make again.

Ingredients
Source: Epicurious - Orignially from Gourmet, November 2007

5 tablespoons unsalted butter, softened
3 tablespoons finely chopped shallots
3 tablespoons finely chopped flat-leaf parsley
2 teaspoons finely chopped tarragon
1 1/2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
2 lb haricots verts or other green beans, trimmed

Directions

Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.

Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.

Notes: Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towel (I did this two days ahead with no problems).

Chocolate Covered Snow Peaks

2009-12-23T08:16:00.004-05:00

When my friend Julie sent me this recipe I was really excited! I love working with meringue...I think it's so fun. These were a great addition to my cookie tray. They were light and airy in contrast to most of the other decadent treats I've made this year. They pair perfectly with a hot cup of tea and are just a great little addition to a cookie tray.
Ingredients
Source: Tyler Florence

4 large egg whites at room temperature
1 teaspoon cream of tartar
1 cup plus 2 tablespoons superfine granulated sugar (I used regular granulated...not superfine. This worked fine)
1 teaspoon pure vanilla extract (I used clear)
1 1/2 cups dark chocolate chips
Directions

Preheat oven to 225 degrees F and line 2 baking sheets with parchment paper.

In the bowl of an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn speed up to medium, beating until just fluffy. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, about 5 to 7 minutes.

Place meringue mixture into a piping bag with a medium-sized nozzle attached (I used a large star tip...I'm quite sure it was #32) Pipe 24 bite-sized "kiss"-shaped meringues onto the trays and place in the oven. Bake for 1 hour undisturbed then turn off heat and leave in the oven overnight to really dry out.

Melt chocolate over a double-boiler or in the microwave on medium power for 30 seconds. Holding each meringue by the peak dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drop off before placing on a cookie sheet lined with wax paper. Allow to set at room temperature - do not put in the fridge. Once set, store in an airtight container.

Eggnog Truffles

2009-12-21T19:57:00.004-05:00

Last year I saw this recipe on Good Things Catered and wanted to try it as soon as it was posted. But I had already made my cookie trays and decided to put it on hold until next year. Well next year is here and I was so excited to try these. I absolutely love eggnog and truffles so how could I pass these up?

These are absolutely fabulous truffles. I was worried that the eggnog flavor wouldn't be strong enough but it totally was. It's the first flavor you taste when biting into it. And trust me, I know. I've bitten into (more than) a few of these since I made them!

These are the perfect truffles for your Holiday cookie tray as they bring all the delicious and reminiscent flavors of Christmas into a sweet little candy that no one can resist.

Ingredients
Source: Good Things Catered

14 oz. white candy melts (I used vanilla flavored)
1/3 c. eggnog (must be the full fat kind)
1/8 tsp ground cinnamon
1/8 tsp freshly ground nutmeg
splash good bourbon (I omitted)
6 oz. dark chocolate

Directions
-In large (shallow and wide) bowl over pan of boiling water over medium low heat, combine white chocolate, eggnog, cinnamon and nutmeg.
-Stir until completely melted and smooth.
-Remove from heat, add bourbon, stir well to incorporate and place bowl in the fridge overnight (or until completely firmed, this will depend on temperature of fridge and deepness of bowl you placed mixture in)
-Remove bowl from fridge and roll tsp of truffle filling into balls.
-Place formed balls onto wax paper lined baking sheet and place in freezer.
-Meanwhile, melt dark chocolate, stirring until smooth.
-Remove truffles from freezer, roll to make sure evenness then dip into chocolate and sprinkle with decoration if using.
-Place finished truffle back onto wax paper lined baking tray and repeat with remaining truffles.
-Let stand for 1 hour or until completely dry and serve or package in airtight container for up to a week.

Yields about 50 truffles

Peppermint Bark

2009-12-21T09:32:00.003-05:00

So I know there has been an influx of peppermint bark recipes these past few weeks. It seems like every food blog I look at has a recipe for peppermint bark. But alas, I made this anyways and wanted to share the recipe I used with you all.

To be honest, I haven't even tasted this. I don't like peppermint desserts and candies at all. But I know people do and I LOVE the pretty color it brings to the cookie tray. Plus, this could not be an easier recipe. From start to finish I had this done in less then 10 minutes which is very nice around the Holidays!
Ingredients
Source: McCormick

1 package (12 ounces) white chocolate chips
1 teaspoon McCormick® Pure Peppermint Extract (optional)
8 to 10 drops McCormick® Red Food Color or 8 to 10 drops McCormick® Green Food Color
1/2 cup crushed peppermint candies or candy canes
Directions
1. Microwave chocolate chips in large microwavable bowl on HIGH for 1 1/2 to 2 minutes or until almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is smooth. Stir in peppermint extract, if desired. (I melted the chocolate over a double boiler. I used 1/2 tsp. peppermint extract and it made the chocolate seize up a bit...although I knew it would do this before I even tried. I don't think it affected the quality of the chocolate, just keep this in mind.)

2. Spread on large foil-lined baking sheet to 1/4-inch thickness. Add food color, drop by drop, over mixture. Using a wooden skewer, swirl color through chocolate. Sprinkle with crushed candies, pressing lightly into chocolate with spatula.

3. Refrigerate about 10 minutes or until firm. Break into irregular pieces to serve. Store in covered container at cool room temperature or in refrigerator up to 5 days.

Chocolate Covered Cherries

2009-12-18T08:40:00.004-05:00

When my friend Julie sent me the link to this recipe...I was admittedly hesitant. I have never liked chocolate covered cherries but then again I've never had a homemade one either. Needless to say, I was intrigued by the recipe and decided to try it because I know many people do like these little treats for the holidays.

I am SO glad I tried it! These are really fantastic. After you let them sit for a week or so the filling gets all mushy and delicious. That combined with the dark chocolate shell just makes for a fabulous little treat.

I actually made this recipe two ways. One with regular maraschino cherries out of the jar, and the other with maraschino cherries that I soaked in a cherry liqueur for the adults. I haven't tried the ones with alcohol yet since they are still soaking, but I know we will just love those too!

Ingredients
Adapted from: AllRecipes

60 maraschino cherries with stems (I used stemless)

3 tablespoons butter, softened

3 tablespoons corn syrup (I used about 4 tbsp...3 wasn't enough for me as the mixture was still very dry)

2 cups sifted confectioners' sugar
1 lb. chocolate confectioners coating (I used dark chocolate candy melts)

Directions

Drain cherries and set on paper towels to dry thoroughly.

In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.

Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.

Gingerbread Cake with Creamy Gingerbread Frosting

2009-12-17T11:07:00.003-05:00

When looking for the perfect cake recipe for a holiday brunch, I found this Gingerbread Cake and thought it would be great and it certainly was. This was a great recipe. It was mildly spicy and the frosting was creamy and delicious with just a hint of ginger and spice.

Some things I found when making this recipe though, was that I probably shouldn't have covered the cake in fondant. The frosting was too smooth and sort of squished out the bottom of the cake. Also, I served this cake two days after I made it and while my guests thought it was great, I thought it was a bit on the dry side...but that was my fault.

Overall I thought this was a great recipe and one that I will definitely make again!

Ingredients
Source: McCormick

2 1/2 cups flour
2 teaspoons baking powder
2 teaspoons Ginger, Ground
1 teaspoon baking soda
1 teaspoon Cinnamon, Ground
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed brown sugar
1 cup molasses
2 eggs
1 cup boiling water
Creamy Gingerbread Frosting (recipe follows)

Directions

1. Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Mix flour, baking powder, ginger, baking soda and cinnamon in medium bowl; set aside.

2. Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well mixed. Add eggs; beat well. Add flour mixture alternately with boiling water, beating on low speed after each addition until smooth. Pour into prepared pans.

3. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.

4. Fill and frost with Creamy Gingerbread Frosting. Refrigerate cake until ready to serve.

Tips

Creamy Gingerbread Frosting: Pour 1 cup milk into medium bowl. Add 1 package (4-serving size) vanilla instant pudding mix, 1/2 teaspoon McCormick® Ground Ginger and 1/8 teaspoon McCormick® Ground Cinnamon . Beat with wire whisk 2 minutes. Gently stir in 1 tub (8 ounces) frozen whipped topping, thawed.

A Snowflake Cake

2009-12-15T14:07:00.005-05:00

This past weekend I hosted a holiday brunch for some close family and friends. And of course, I had to make a cake. This was a gingerbread cake with creamy gingerbread frosting. The whole thing was topped in homemade fondant and the snowflakes were piped on the cake freehand with royal icing. I chose to use the rope boarder for the bottom, which I also did in royal icing.

If you're wondering why there is a big space at the top of the cake, that's because there was *supposed* to be a cake topper up there. I made a snowflake out of royal using the color flow technique however it was just too delicate and fell apart as I was taking it off the wax paper. Ahhh well, live and learn.

Besides the cake topper incident I was very pleased with the cake and had SO much fun making the snowflakes. After all, I am one of those rare breed of people who LOVES the snow and loved making my cake look all snowy! And, as I served this cake, snow started falling from the sky in droves which made for quite the conversation starter!

Chocolate Crinkles

2009-12-11T18:50:00.006-05:00

These cookies were a delicious addition to my Christmas Cookie tray this year. They have just the right amount of sweetness and a lovely look with the crinkled top. They were also easy to make which is always important to me this time of year when everything is so hectic.

This is a great little cookie that is perfect for the holidays or any time of year

Ingredients
Adapted from Better Homes and Gardens

4 eggs
1-3/4 cups granulated sugar
4 ounces unsweetened chocolate, melted and cooled slightly
1/2 cup cooking oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups all-purpose flour
2/3 cup demerara sugar or turbinado sugar (I used granulated)

Directions

1. In a large bowl, combine eggs, granulated sugar, melted chocolate, oil, baking powder, and vanilla. Beat with an electric mixer on medium speed until combined, scraping side of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 2 to 24 hours or until dough is easy to handle.

2. Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside (I didn't grease a cookie sheet but instead lined it with parchment paper). Place demerara sugar in a small bowl. Shape one portion of dough into 1/2-inch balls. Shape the remaining portion of dough into 1-inch balls. Roll balls in demerara sugar to coat generously. Place balls 1 inch apart on prepared cookie sheet. (I did not make two difference sized cookies. I did them all the same size, about 1 inch, which worked great for me.)

3. Bake small cookies in the preheated oven about 8 minutes or until edges are set and tops are dry. Bake large cookies about 10 minutes or until edges are set and tops are dry. Do not overbake cookies. Transfer cookies to a wire rack; let cool. (Cookies will deflate slightly upon cooling.) Makes about about 72 small and 36 large cookies.

4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Christmas Sugar Cookies

2009-12-06T18:56:00.005-05:00

Since taking the Wilton class this past year, I've become much more comfortable with royal icing. So this year, I decided to decorate my Christmas cookie cut-outs in royal. For the snowflake design, I was totally inspired by these Gingerbread Snowflakes on Good Things Catered which are stunning. Overall I am pleased with the results, but doing so many different shapes and using so many different colors made this project very time consuming. Next year I still plan on using royal, but I think I will cut down on the quantity of different shapes and will allow more time for decorating. For my sugar cookies, I used this recipe which really has turned into my favorite in terms of taste and texture. They also freeze really well.

Bacon Wrapped Chicken Stuffed with Cream Cheese

2009-12-06T17:21:00.005-05:00

This is a recipe I came up with when I felt totally uninspired for dinner one night. I had bacon and cream cheese on the verge of going bad in the fridge and wanted to use them up. My husband and I were happily surprised with how this came out. The bacon added so much flavor to the chicken breasts while the creamy cheese in the center was a wonderful addition. This is a meal I'm definitely making again.

Ingredients
2 boneless, skinless chicken breasts pounded thin
3 oz light cream cheese
4-6 fresh sage leaves, minced
1 small shallot, minced
4-6 slices bacon
salt
pepper

Directions
Preheat oven to 350 degrees and grease a baking dish with non stick spray. In a small bowl, add the cream cheese and warm in microwave for 30 second intervals. After each 30 seconds, stir the cream cheese until it's completely smooth. Add sage, shallots, salt and pepper to taste. Stir to combine. On the bottom of both chicken breasts, spread a liberal amount of the cream cheese mixture and "roll" chicken up and secure with toothpicks. Wrap 2-3 slices of bacon around each chicken breasts and secure bacon to chicken in necessary. Place in baking dish and cover with foil. Bake for 1 hour, removing foil after 45 minutes. Remove toothpicks and serve.

Candy Cane Cookies

2009-12-06T17:14:00.003-05:00

When I saw these cookies on Good Things Catered, I knew I had to make them for my cookie tray this year.

While they were a bit on the time consuming side, I thought that they were totally worth it. They were nice and light with the perfect amount of peppermint. Not to mention they are totally adorable and add beautiful color and whimsy to any cookie tray.

These are now officially on my yearly Christmas cookie recipe list!
Ingredients
Source: Good Things Catered

1 1/4 c. sugar
1 c. butter, room temperature
1 egg
1/2 c. milk
1 tsp vanilla
1 tsp peppermint extract
3 ½ c. all purpose flour
1 tsp baking powder
¼ tsp salt
½ tsp red food color (plus more to the color you desire) (I used gel color)

Directions
- Cream together sugar and butter
- Add egg, then milk, vanilla, and peppermint extract.
- Stir in flour, baking powder and salt.
- Divide dough in half.
- Stir food color into one half.
- Cover and refrigerate at least 4 hours. (I chilled overnight)
- Preheat oven to 375 degrees.
- For each candy cane, shape one rounded tsp dough from each half into 4-inch rope by rolling back and forth on clean surface. (don’t use flour or it won’t stick to the other half) (I had to work on a very lightly floured surface because the dough kept sticking to my counter. This worked fine.)
- Place one red and white rope side by side; press together lightly and twist.
- Place on prepared cookie sheet; curve top of cookie down to form handle of cane.
- Bake 9 to 12 minutes or until set and very light brown.
- Remove from cookie sheet to wire rack and cool completely.

Pheasant Braised in Red Wine

2009-12-01T08:28:00.003-05:00

First of all I want to wish my readers a very happy belated Thanksgiving! Unfortunately I didn't get a chance to get to post during the holiday since I was busy making a full Thanksgiving feast for about 30 people but I want you all to know that I was thinking about how blessed I am to have readers of my little blog! So thank you and I hope you all had a wonderful holiday!

So recently my dad went hunting for pheasant and did very well. As a result, he gave me a beautiful fresh pheasant to make for dinner. I wasn't sure what to do with it in all honesty, but pheasant is just such a comforting meat to me so I wanted to make a really hearty meal of it. So I decided to braise it using red wine.

The pheasant came out great. Every piece was very tender and flavorful. If you've never had pheasant I urge you to try it, however it really doesn't taste much different from chicken and if you needed to sub out chicken that would obviously be fine. But this was a great variation from braised chicken and I really enjoyed it. Perfect for those cold winter days that lie ahead!
Ingredients
Adapted from this recipe by Good Things Catered, originally from Williams-Sonoma

1/3 c. all-purpose flour plus 2 Tbsp, divided
Salt and freshly ground pepper, to taste
1 pheasant, broken down
2 Tbsp extra-virgin olive oil
1 yellow onion, chopped
2 c. red wine
3 garlic cloves, crushed
1 tsp dried parsley
1 tsp dried thyme
2 fresh rosemary sprigs
1 bay leaf
About 5-6 small/medium potatoes, cut into 1/2-inch pieces
Directions
-Preheat an oven to 375 degrees.
-In a large bowl, combine 1/3 c. flour, salt and pepper. Add the phesant and toss to coat evenly.
-In a Dutch oven over medium heat, warm the olive oil to almost smoking.
-Add half of the chicken and brown on all sides, 3 to 4 minutes total.
-Transfer to a plate.
-Brown the remaining pheasant and transfer to the plate.
-Add the onions to the pan and cook, stirring occasionally, until golden, about 5 minutes.
-Remove the pan from the heat and add the wine.
-Set the pan over high heat and bring to a boil, stirring occasionally, to reduce, about 5 minutes.
-Return the pheasant to the pan and add the garlic, parsley, thyme, bay leaf and potatoes.
-Bring to a boil, cover and transfer to the oven.
-Cook until the chicken is very tender, about 45 minutes.
-Season with salt and pepper and remove the bay leaf, pheasant and potatoes.
-Place Dutch oven over medium high heat.
-Add flour and whisk to combine, stirring constantly, until thickened, about 2 minutes.
-Pour thickened braising sauce over chicken and serve immediately. Serves 4.

Buffalo Chicken Bites

2009-11-23T16:49:00.004-05:00

My husband loves buffalo chicken bites, but I've never made them for him before! So one night I decided to take a crack at it and found a Rachel Ray recipe that looked good. I was intrigued that it called for pancake mix for the breading portion.

My husband and I both loved these. They were super easy to make and tasted great. I thought they had plenty of heat, but my husband said if I were making them just for him he'd like to add more hot sauce since he likes things more spicy then I do. We've made these twice so far and really love them. A perfect addition to our Friday night pizza!

Ingredients
Source: Rachel Ray

Vegetable oil (11/2 quarts), for frying
2 1/2 cups plain pancake mix
1 1/4 cups water
8 teaspoons hot sauce, such as Tabasco
11/4 pounds chicken tenders or skinless, boneless chicken breast, cut into bite-size pieces
Salt
2 scallions, finely chopped (I omitted)
1 teaspoon coarsely ground pepper (one-third palmful)
1 cup good-quality refrigerated blue cheese dressing, such as Marie’s brand
Store-bought celery sticks (I omitted)

Directions

In a deep skillet, heat 11/2 inches of oil over medium heat.

While the oil is heating, make the batter: In a wide mixing bowl, combine 2 cups of the pancake mix, the water and 6 teaspoons of hot sauce. Place the remaining 1/2 cup of pancake mix in another wide mixing bowl. Arrange the batter and the bowl of pancake mix near the stove. Line a plate with a few paper towels and keep within reach.

Once the oil is heated, toss the chicken pieces with the remaining 2 teaspoons of hot sauce, then toss them in the dry pancake mix, coat evenly and shake off the excess. (The dry pancake mix will help the batter stick to the chicken pieces.) Add some of the chicken to the batter (you’re going to batter and fry in 3 to 4 batches) and toss with your fingers or a fork. Remove the first batch from the batter, shaking off the excess, and carefully add the chicken to the hot oil. Fry the chicken for 2 minutes on each side, flipping once, until deep golden brown. Remove the fried chicken from the oil and drain on the paper towel–lined plate, then season with salt. Repeat until all the popcorn chicken bites are fried.

Stir the chopped scallions and pepper into the blue cheese dressing. Serve the chicken immediately with the dressing on the side. Garnish the platter with the celery sticks.

Cranberry Pear Crisp

2009-11-19T18:09:00.006-05:00

After impulsively buying some beautiful Bosc pears at the farmers market, I got home and realized I had no idea what to do with them. So I asked my friend Julie for some suggestions (and because she is awesome at finding recipes) and decided to start with Ina Garten's Pear and Apple crisp as a starting point, but I forgot to print the recipe. So when I got home I just winged it and ended up with a surprisingly delicious crisp.

This is a great modification of a traditional apple crisp. The pear is a very welcome change, both texturally and taste wise. The cranberries add beautiful color and the thick topping is always a favorite. This crisp is great straight out of the oven or the day after. This would be a lovely dessert to display on your Thanksgiving dessert table.

Ingredients
Adapted from Ina Garten

Filling
6-8 Ripe Bosc Pears
1/4 cup granulated sugar
3/4 cup Crasins
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp ground nutmeg
1 1/2 tsp. pure vanilla extract

Topping
1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 tsp kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter, diced

Directions
Preheat oven to 350 degrees and grease an 11x7 baking dish.

Peel, core and cut the pears into medium sized wedges. Add pears to a large bowl. Sprinkle the vanilla extract over the pears and toss to coat. Add sugar, cinnamon, allspice, nutmeg and crasins. Pour into baking dish and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, brown sugar, salt, oatmeal and cold butter. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the pear mixture.

Place the crisp on a baking sheet and bake for one hour until the pears are bubbly. If the topping starts to get too brown, place a large baking sheet on a rack over the crisp to prevent burning.

Spaghetti Squash Casserole

2009-11-17T12:49:00.004-05:00

As soon as I told my husband we were having "Spaghetti Squash Casserole" for a side dish that night, I instantly knew what he was thinking before he could say a thing.

Spaghetti and squash? in a casserole? Yuck!

I let him stew for a minute to ponder this idea before I told him Spaghetti Squash is a type of squash. I wasn't going to be combining spaghetti and butternut. He instantly looked relieved.

This was my first time using a spaghetti squash and I was definitely impressed. We both liked this casserole as a side dish very much and I loved how easy it was to make. This was a great weeknight side dish that is perfect for this time of year. I'll definitely make this again.

Ingredients
Adapted from All Recipes.com

3 pounds spaghetti squash, halved lengthwise and seeded
1 tablespoon vegetable oil
1 medium onion, chopped
1 (8 ounce) can sliced mushrooms (I omitted as I don't like mushrooms)
1 teaspoon dried basil
3/4 cup sour cream
1/4 cup freshly grated Parmesan cheese
3 slices bread, cubed (I used a few handfuls of plain stuffing bread that I had left over)
salt
pepper

Directions

Preheat oven to 400 degrees F (205 degrees C).

Cook squash on a baking sheet in the preheated oven for 40 minutes, or until tender. Shred with a fork once cooled slightly, then transfer to a lightly oiled casserole dish, discarding shell. Do not turn off the oven.

Heat 1 tablespoon of oil in a skillet over medium heat. Cook and stir the onions, mushrooms, and basil until onions are translucent and tender. Stir onion mixture and sour cream into the squash until well mixed. Add salt and pepper to taste. Sprinkle with Parmesan cheese and cover with bread cubes.

Bake in the preheated oven for 15 minutes, or until warmed through and top is lightly browned and toasted. Enjoy!

Raspberry Crumb Brownie Bars

2009-11-11T11:40:00.005-05:00

It seems like all I'm posting lately are sweets, but 'tis the season I suppose!

I've had this recipe for a while but never found an opportunity to make it. But last week we had a small party at work and I thought this would be great to bring in. I'm not usually one to used boxed mixes (cake, brownie, etc.) for anything, but I loved how simple the boxed mix made this recipe. It's a perfect recipe to make when you're in a time crunch. Plus, the boxed mix makes for a super-fudgy brownie which I just love!

Everyone loved these little bars because, let's be honest, who doesn't like chocolate and raspberry?! After I made these I also realized that I'm sure I've had them before, I just don't know where or when. But I knew I liked them so I'm glad I finally found a recipe!

This is a great dessert that is a crowd pleaser and easy to make. Additional, these will be making an appearance on my Christmas Cookie tray this year!

Ingredients
Adapted from The Noshery

1 box of brownie mix and however much oil, eggs and water the box calls for)
2 sticks of butter, room temperature
2 cups flour
1/2 light brown sugar, packed
1/4 tsp. salt
3/4 cup seedless red raspberry jam
1/4 cup shredded coconut

Directions
Preheat oven to 350 degrees, grease and flour a 13x9 baking dish.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until light in color. Next add in sugar until combined. Slowly add in flour and salt just until combined and still crumbly.

Add half of this mixture into your greased baking dish and, with your fingers, push down the dough until it completely covers the bottom and a little ways up the sides. Place into preheated oven for 10 minutes.

White the crust is baking, make the brownies in a large bowl according to package directions.

In a small microwave safe bowl, add raspberry jam and melt in the microwave at 30 second intervals (stirring each time) until very smooth.

Remove the crust from the oven after 10 minutes. Pour brownie batter over crust, and sprinkle remaining crust over the brownies. Drizzle with melted raspberry jam and top with coconut.

Put back in oven and bake for 35-40 minutes or until brownie is completely cooked.

No Bake Chocolate Peanut Butter Bars

2009-11-05T13:02:00.004-05:00

If you are looking for the easiest dessert on the planet, look no further.

I had to make a sweet treat for a work party, but the night before I was SO busy and knew I wouldn't have time to make much. So I found this recipe online and thought it looked like a great, easy dessert. And it was. It only took about 15 minutes to make and what I liked was that it made enough to serve a decent size crowd (or a really hungry small crowd, like my office!). This ended up being a treat that everyone loved and one that I will definitely make again!

So if you are in a hurry and want to make something quick, this is a great recipe to try.

Ingredients
Source: Nestle Toll House

2 cups peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar, divided
3 cups graham cracker crumbs (next time I would use 2 1/2 cups, my bars ended up being a little crumbly)
2 cups (12-oz. pkg.) Nestle Toll House Semi-Sweet Mini Chocolate Chips, divided

Directions

Grease a 13 x 9-inch baking pan.

Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining 1 cup powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.

Melt remaining 3/4 cup peanut butter and remaining 1 1/2 cups morsels in a bowl over a double boiler. Stir constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm. Cut into bars. Store in covered container in refrigerator.

Autumn Sugar Cookies

2009-11-03T13:10:00.004-05:00

After making 95 cookies for a baby shower, I had some dough left over so I decided to make some cookies for work. Don't mind my shaky lines, but after doing 95 cookies I was a little beat.

However, my coworkers ate them all up with their morning coffee so I was definitely glad I made them!

Sugar Cookie Recipe

Cookies were decorated in Royal Icing. Here is a great tutorial on how to decorate beautiful sugar cookies: Good Things Catered

Penne Pasta with Creamy Pumpkin Sauce

2009-11-02T13:32:00.005-05:00

I've literally had this recipe in my drawer for over a year. I wanted to make it last year but my husband hates pumpkin everything (and he's not that picky...so when he doesn't like something I try to avoid it) and I just never got around to making it.

However, a few weekends ago he went up to hunting camp so that was the perfect opportunity for me to make this.

This was an easy dish to put together, and came out great. The pumpkin flavor was so nice and the creamy sauce just lent itself so nicely to the penne pasta. And honestly, the leftovers tasted almost better then the day I made this. It might take me another year to make this, but I will definitely make it again!

Ingredients
Source: Martha Stewart

12 ounces penne rigate (ridged), or other short pasta
Coarse salt
2 tablespoons olive oil
1 tablespoon fresh rosemary (I used dried)
3-4 leaves fresh sage, minced (I added)
1 can (15 ounces) pure pumpkin puree
1 garlic clove, minced
1/2 cup half-and-half
1/3 cup grated Parmesan
1 tablespoon white-wine vinegar (I omitted)
1/4 teaspoon red-pepper flakes, plus more for garnish (optional) (I omitted)

Directions

Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.

In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemary to a paper towel, leaving oil in pot.

Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Stir sauce until heated through, 2 to 3 minutes.

Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.

Butternut Squash Risotto

2009-10-29T12:21:00.006-04:00

I had a mass of butternut squash from my garden this year, which is good because my husband and I just love it. So I've been trying to find new things to do with it that we can enjoy before my harvest is up. And since risotto is another one of our favorite things, I thought this would be perfect.

I cannot even begin to describe how much we both loved this risotto. Not only is it perfect for this time of the years, the flavors are just exceptional. The creamy risotto combined with the smokey bacon and earthiness of the squash is just a combination that cannot be beat. We absolutely loved this recipe and will certainly be making it again and again. Like my husband said last night, "Bacon, squash and risotto. How can this be bad?!"

And posting this amazing recipe today ended up being perfect because today's post is my 200th! I still can't believe I've posted over 200 recipes in less then a year...again I am reminded how glad I am that I started this blog to keep track of my recipes and share with you all some of our favorites!
Ingredients
Adapted from: Ina Garten

1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade (I used low sodium)
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced (I had to use thick cut American bacon since my store didn't carry pancetta)
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine (I omitted and substituted with chicken stock)
1 teaspoon saffron threads (I omitted)
1 cup freshly grated Parmesan
3 fresh sage leaves, minced (I added this)

Directions

Preheat the oven to 400 degrees F.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper (I completely omitted salt from the risotto because of the bacon and since I salted the squash itself. It was perfectly seasoned without any additional salt). Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes, sage and Parmesan. Mix well and serve.

Pea Pod Baby Shower Cake & Cookies

2009-10-26T15:10:00.005-04:00

A month or two ago, a family friend asked if I would do a cake for her daughter's upcoming baby shower. The theme of the shower was "A Pea in a Pod" which gave me a lot to work with. However I was nervous at first since this would be the first cake that I would do for someone other then family, and the first one that I'd actually get paid for.

But the cake ended up coming out great and the proud mom and grandmother to be were just so happy and pleased with the end result which made the labor and stress totally worth it. To see the smiles on their faces and their continual praise upon seeing the cake made me feel so beyond happy I can't even express it. I'm so glad they provided me with the opportunity to do my first "real" cake and am grateful that they loved it just as much as I loved making it.

The cake was an almond scented white cake with fresh raspberry filling. I topped that with homemade butter cream and homemade fondant. I made the pea pods out of fondant and the cake topper was also made of fondant (I added in some gum tex to strengthen it).

This was such a fun cake to do and again I was so happy that the mom-to-be loved it!

Jimmy's Apple Pie

2009-10-18T18:53:00.007-04:00

One of my coworkers looks forward to autumn all year. Why? A) because he's a hunter and B) Because he loves apple pie. He is an older bachelor, who has been divorced for a while. However, he says that no one can make apple pie as good as his ex wife.

Well, that was enough for me to start on the quest of making Jimmy's perfect apple pie. I wanted to make it perfect for him because he basically lives on frozen food and well, I'm a competitive cook. When I hear that someone makes the "best" of anything I have to try and make it better. It's just in my nature.

So after many attempts and many pie's in Jimmy's belly, I have finally perfected his apple pie. I got some critiques along the way and have now mastered his favorite apple pie (which is basically a dutch apple pie in case you're wondering) and am pleased to say that he has given it a score of 10/10.

Ingredients
Filling recipe adapted from a vague outline of ingredients by Jimmy's ex wife, and a little of my own tweaking. Topping recipe adapted from Ina Garten's apple crisp recipe.

1/2 recipe Pate Brisee for one pie

Filling
6-8 cups apples, peeled sliced and cored
1/2-3/4 cups sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
pinch allspice
2 tbsp. flour
juice of 1/2 lemon
Topping
1 1/2 cups flour
3/4 cups granulated sugar
3/4 cup light brown sugar, packed
1/2 tsp kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter, cubed
1/2 tsp. cinnamon

Directions
Preheat oven to 375. On a lightly floured surface, roll out pie dough and place in a pie dish. Trim edges if needed. Set aside. In a large bowl, toss together the apples, lemon juice, sugar, cinnamon, nutmeg, flour, and all spice. Spoon filling into crust lined pie dish and arrange apples so they fit neatly in the dish. It might seem like you have too many apples, but they will bake down.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

Around the edges of the pie, fit pieces of aluminum foil over exposed crust. This will prevent your crust from burning. Place pie on a large baking sheet (to catch any apple that might bubble over) and bake at 375 degrees for 30 minutes, then reduce heat to 350 and bake for an additional 30 minutes, or until filling starts to bubble. During the last 20 minutes of cooking, remove foil from crust edges and discard. The crust should then turn a golden brown color at the end of cook time.

Butternut Squash Ravioli

2009-10-18T18:14:00.003-04:00

This is a recipe I have been wanting to make for ages, but have been unintentionally avoiding because I knew it would be very time consuming. So on a lazy Saturday afternoon I decided to make this delicious sounding recipe with some fresh butternut squash out of my garden.

This ravioli went above and beyond my expectations. My husband and I truly loved it and were so impressed with the flavors. It is perfect for this time of year when all you want are hearty, comforting foods. And really this recipe is easy to follow and easy to make. Of course it's time consuming since you are making fresh pasta, but it really is worth the effort.

Ingredients
Source: Williams-Sonoma Italian cookbook, page 55

For the Pasta Dough
3 cups unbleached all purpose flour, plus more for kneading and rolling
4 large eggs
1 tablespoon safflower oil (I used extra virgin olive oil)

For the Squash Filling:
1 butternut squash, about 1.5 lb
1/4 cup bread crumbs
1 large egg yolk
1/4 cup freshly grated Parmesan cheese
salt and freshly ground pepper
pinch of freshly grated nutmeg

Egg Wash:
1 large egg beaten with 1 teaspoon water

For the Butter & Sage sauce
1/2 cup unsalted butter
40-50 small fresh sage leaves (I used about 20 leaves since I didn't want to strip my poor little sage plant. But I really think the 40-50 would have been great)

3/4 cup freshly grated Parmesan cheese (optional)
freshly grated nutmeg (optional)

Directions
For the pasta dough: To make the dough by hand, place the flour in a mound on a wooden or plastic work surface. Make a well in the center. In a measuring cup, whisking together the eggs and oil. Pour the egg mixture into the well. Then, using your fingers and working in a circular motion, gradually blend the egg mixture into the flour. Lightly flour your hands, gather the dough into a ball, and knead, adding additional flour in small amounts as needed to prevent stickiness until smooth and elastic, about 10-15 minutes. Place the dough in a plastic bag or just on the counter and let it rest at room temperature for about 30 minutes to let the dough relax.

Cut the dough in halves or fourths to make it more manageable to work with. To roll the dough on a pasta machine, adjust the rollers to the widest setting. Flatten the piece of dough with your hand or a rolling pin, lightly dust the dough with flour, and pass through the rollers. Fold the dough in half and pass it through the rollers a second time. Repeat the rolling and folding 6-8 more times or until the dough is smooth. Flour the dough lightly if it tears or starts to stick, brushing off the excess. Reset the rollers one width narrower and pass dough through them. Again reset one width narrower and repeat, passing the dough without folding through the rollers. Continue to put the dough through the rollers, without folding it and using a narrower setting for each pass, until the sheet of dough is the desired thinness, usually the last setting for pasta such a ravioli. Each sheet should be about 4-5 inches wide. Makes about 1 lb. of pasta dough.
To Make the Squash Filling: Preheat oven to 400 degrees and line a baking sheet with parchment paper. Cut the butternut squash in half lengthwise and scoop out the seeds and discard. Place on the prepared baking sheet, cut side down, and bake until very soft with pierced with he top of a knife, about 35-45 minutes. Let cool to the touch. Peel the squash and puree the fles in a food processor. Add the bread crumbs, egg yolk, and Parmesan and pulse to blend. Season with salt, pepper and nutmeg and pulse to combine. Set aside.

To assemble the ravioli, roll out the pasta dough as stated above. Place a pasta sheet on a lightly floured work surface and spoon 1 tablespoon squash filling onto the pasta at 2 inch intervals. Using your fingers or a pastry bursh, lightly dampen the edges of the pasta sheet and the spaces between the filling with the egg wash. Top with a second pasta sheet and press with your fingers along the edges and around each mound of filling to seal and remove air bubles. Cut into squares with a straight edged pastry wheel or sharp, thin bladed knife, then press the edges to secure. Make sure the filling does not break the sale, or the raviol with come apart during cooking.

Bring a large pot of salted water to a boil. Meanwhile, to make the sauce, in a saucepam pver medium heat, melt the butter. Add the sage and cooking without stirring until the leaves crisp slightly and infused the butter, 2 -3 minutes. Remove from heat and keep warm.

Add the ravioli to the boiling water and cook until al dente, about 3 minutes. Drain well, place in a warmed large, shallow bowl and top with the sauce and Parmesan. Toss to coat. Sprinkle with nutmeg and serve at once.