Some New Favorite Things

This weekend we went to Seattle to spend some time with friends.  We didn't go to any hole-in-the-wall or fancy restaurants, but that's okay... instead, I left with a few more kitchen items to add to my arsenal!

1.  Cast-iron Skillet.

10 3/4", seasoned skillet made by Lodge Cookware for $19.95. I am very, VERY happy with this purchase from Sur La Table.  This store was incredible... I wanted to buy everything in it.  But we settled for this much-needed addition to my cookware.  Be looking for recipes that involve the use of my new baby!

2.  Soup Socks

The lovely Mrs. Wade introduced me to this concept.  I walked into her house Friday night welcomed by the homey aroma of chicken stock simmering.  Let's say I was more than enamored when I saw all the flavor makings in a neat little "sock" that can simply be picked up and thrown in the compost when the stock is done.  No more straining!  Also purchased from Sur La table, a pack of 3 for $2.95.

3. Silicone-Coated Whisk

Again, I had a heightened sense of envy when I saw this utensil in Mrs. Wade's kitchen!  Silicone-coated whisk from Crate & Barrel so that I can actually stir things are intended in my non-stick cookware without scratching the coating!  Thank you, Mrs. Wade for the someday-we'll-be-mother's day present. :)

4. Breakfast Bowl and Saucers

My favorite new kitchen, also courtesy of Mrs. Wade.  THANK YOU, THANK YOU, THANK YOU, Mish! Two of these over-sized mugs and saucers in the reddish color are very happy in my cupboard and will be even more cheery with breakfast food in them!  

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Slack

This is an apology blog.  I promise to post new recipes by next Wednesday!  For now, go visit out some of my favorite links listed on the right-hand column...

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Heartwarming Chili

Mac's mama's recipe... We made this to go on the hot dogs at the Wade's housewarming party, but it's great in a bowl with cheddar cheese and cornbread with it, too!

Ingredients:

1 1/2 c. kidney beans (soaked overnight with pinto beans)

2 c. pinto beans

1 lg. onion, diced

1 lg. green pepper, diced

1 lb. ground beef

32 oz. ketchup (whole bottle)

(about 28 oz) lg. can whole peeled tomatoes

1 1/2 tsp. salt

1/8 tsp. paprika

1/8 tsp. cayenne pepper

3 whole cloves

1 bay leaf (or 2 little ones)

1-2 T. chili powder

Drain the beans that have been soaked overnight and recover with water. Boil beans for a few minutes, drain again, then soak again while you brown the meat. Add all the ingredients to the beans pot and simmer!

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Hot Dog Central

The lovely Mrs. Wade and her hubby bought a house last month! We were able to go up and celebrate with them and help out with the housewarming party. So creatively simple, she had a hot dog dinner, creating stations for 4 major city hot dogs. I thought it was a great idea, even if hot dogs aren't very healthy. There were some great sides to go along with the hot dogs and when I get the recipes from her, I'll be sure to share!

Melted Swiss Cheese & Sauerkraut

Onions Stewed in Tomato Paste with Brown Mustard

Coleslaw

Chili, Cheese, and Onions

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Quick & Rich Vanilla Frosting

See the Devil's Food Cake for a photo of this frosting. It's amazing. I will never make another cake-frosting recipe again. Period.

Ingredients:
2 T. heavy cream
1 tsp. vanilla extract
A pinch of salt
2 1/2 sticks unsalted butter, softened
2 1/2 c. powdered sugar

Direction:

Stir the cream, vanilla, and salt together in a small bowl until the salt dissolves. Beat the butter with an electric mixer on medium-high speed until smooth, 30-60 seconds. Reduce the speed to medium-low, slowly add the powdered sugar, and beat until smooth, 2-5 minutes. Beat in the cream mixture. Increase the speed to medium-high and beat until the mixture in light and fluffy, 4-8 minutes.

There's some sweet variations listed in the ATK cookbook, too. If you want the recipe for Dark Chocolate, Coffee, Peppermint, Orange, or Peanut Butter frosting, just comment and I'll add them!

Frosting a Cake...

This may seem silly, but it was really helpful for me to follow when frosting the birthday cake.

1. Dollop a small amount of the frosting in the center of a platter or cake stand to help anchor the bottom layer of the cake to the plate and prevent it from sliding.
2. Lay the first layer in the center of the platter and cover the exposed platter with strips of parchment paper to help keep it clean.
3. Gently brush away any large cake crumbs, then dollop about 1 cup of frosting in the center of the cake. Spread into an even layer right to the edge. A thin, offset metal spatula works really well but I used a butter knife since I didn't have one.
4. Lay the second layer on top, making sure the layers are aligned. Brush away any large crumbs, dollop another cup of frosting in the center, and spread out and slightly over the very edge.
5. Gather a few tablespoons of frosting onto the tip of the spatula, then gently smear it onto the side of the cake. Use gentle motions and don't press too hard or you'll get crumbs in the frosting. Clean off the spatula with paper towels as needed and repeat all the way around the cake. It's okay if this layer isn't smooth.
6. After you've frosted the sides, gently run the edge of the spatula around the sides to smooth out any bumps and the area where the frosting from the top and sides meet. Don't remove the paper strips until you are completely done decorating.

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Devil's Food Cake

Mac shares a birthday with Tana from our house church, so we made a Devil's Food Cake to share with everyone. It was light, fluffy, moist, and absolutely decadent! Couple of things.. the recipe calls for 4 cups of frosting and 3 8" cake rounds. I only had 2 9" pans and used the regular size recipe of frosting... it worked great.

Ingredients:
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 1/4 c. boiling water
4 oz. unsweetened chocolate, chopped
1/2 c. Dutch-processed cocoa powder
1 tsp. instant espresso/coffee
10 T. (1 1/4 sticks) unsalted butter, softened
1 1/2 c. packed light brown sugar
3 large eggs, at room temperature
1/2 c. sour cream (I used light sour cream)
1 tsp. vanilla extract

Directions:
Preheat the oven to 350 degrees. Lightly coat three 8" cake pans with vegetable oil and line the bottoms with parchment paper. Whisk the flour, baking soda, baking powder, and salt together in a large bowl and set aside. In a separate bowl, whisk the boiling water, chocolate, cocoa powder, and instant espresso together until smooth.
Beat the butter and sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the eggs, one at a time, until incorporated, scraping down the bowl and beaters as needed. Beat in the sour cream and vanilla.
Reduce the speed to low and beat in 1/3 of the flour mixture. beat in 1/2 of the chocolate mixture. Repeat with 1/2 of the remaining flour mixture, then the remaining chocolate mixture, and finally the remaining flour mixture. Give the batter a final stir using a rubber spatula to make sure it is thoroughly combined. Divide the batter EVENLY among the prepared pans and smooth the tops. Bake until a wooden skewer inserted into the center of the cakes comes our with a few crumbs attached, 15-20 minutes, rotating and switching the pans halfway through baking.
Let the cakes cool in the pans on wire racks for 10 minutes (VERY important). Run a paring knife around the edge of the cakes to loosen, then flip out onto the racks. Peel off the parchment paper, flip the cakes upright and let cool completely before frosting, 1-2 hours. It's really, REALLY important to let the cake cool all the way. Seriously, walk away and watch a movie or something... you'll drive yourself crazy if you watch it cool.

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Grama's Pie Crust

No pie crust is as a good as Grama Kay's... you can try and compare it with others, even Martha Stewart's and Test Kitchen's, and she still wins!

Ingredients:
2 c. sifted flour
1 t. salt
3/4 c. shortening
5-7 T. ice water

Directions:
Mix together flour and salt. Cut in half the shortening at a time. Add water and mix with a fork. Knead the dough until it sticks together. Part dough in half to make two shells. Roll out dough with flour. Put in pie plate and add filling.

For the French Silk Pie, you need to bake the crust first. Preheat the oven to 425 degrees. Line the pie crust with a double layer of foil and fill it with pie weights (I use pennies). Bake until light golden brown, about 25 minutes.

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French Silk Pie

We went on a married-date to Border's to look at cookbooks last week and while flipping through one of the Test Kitchen publications, Mac came across a picture of this recipe. His jaw dropped open and he said, "I want THAT for my birthday!" Well of course we didn't buy the cookbook, so I went on a hunt to find this particular recipe... lucky for Mac, lucky for me, and lucky for you, I found it!

This recipe is pretty labor-intensive. You really need to pay attention to what you're doing (which I don't normally do; I'm a multi-tasker), and you need to be ready to spend some time nurturing it. Let me tell you though, it's worth all the time, effort, and calories in the end!

You will need a fully baked pie shell for this recipe... I'll give you Grama's untouchable crust recipe following this one. Serve with sweetened whipped cream.

Ingredients:
1 cup heavy cream , chilled
3 large eggs
3/4 cup sugar
2 tablespoons water
8 ounces bittersweet chocolate , melted and cooled
1 tablespoon vanilla extract
8 tablespoons (1 stick) unsalted butter , cut into 1/2-inch pieces and softened
1 (9-inch) pie shell , baked and cooled

Directions:
Whip cream with electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to small bowl and refrigerate.
Combine eggs, sugar, and water in large heatproof bowl set over medium saucepan filled with ½ inch barely simmering water (don’t let bowl touch water). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes (it actually took us about 15 minutes to get to 160). (Beating the eggs and sugar together in a double boiler incorporates air and gives the filling a light texture).Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.
Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours (I made it the night before his birthday).

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Baking Overload!!

It's been a while since I've posted a new recipe, but let me tell you it's not due to lack of cooking! With Mac's birthday this week, I have a whole bunch of new recipes to add here, and then I'm going to take a short sabbatical from labor/time-intensive recipes. So get ready, here they come:

* French Silk Pie
* Grama's Pie Crust
* Devil's Food Cake
* Butter Cream Frosting
* Chili
* Cinnamon Rolls
* Pancakes
* Hot Dog Central

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Southern Pecan Pie

House Church potluck this week was themed "Southern Cooking." I had no idea what to make, so I thought of the Zac Brown Band song "Chicken Fried" and decided to make Pecan Pie! It was my first attempt and my first time eating it... thought it was pretty delicious if I do say so myself! Oh, and like all my faves, this is from Test Kitchen. Next time I'm going to try the Maple Pecan Pie version to reduce the sugar and butter and eliminate the corn syrup

Ingredients:
1 pie crust (I'll try and get Grama's famous crust loaded, but no promises on when), unbaked

6 T. (3/4 stick) unsalted butter, cut into 6 pieces
1 c. packed dark brown sugar
1/2 tsp. salt
3 large eggs
3/4 c. light corn syrup
1 T. vanilla extract
2 c. pecans, toasted and chopped coarse

Directions:
Preheat the oven to 375 degrees. Line the crust with double layer of foil and fill with pie weights (or pennies). Bake until the pie dough looks dry and is light in color, 25-30 minutes. Transfer the pie plate to a wire rack and remove the weights and foil. Adjust the oven rack to the lower-middle position and reduce the oven temperature to 275 degrees. Keep the crust warm.
Melt the butter in a heatproof bowl set in a skillet of water maintained at just below a simmer. Remove the bowl from the skillet and stir in the sugar and salt until the butter is absorbed. Whisk in the eggs, then the corn syrup and vanilla until smooth. Return the bowl to the hot water and stir until the mixture is shiny, hot to the touch, and measures 130 degrees on an instant-read thermometer. Off the heat, stir in the pecans.
Pour the pecan mixture into the warm pie crust. Bake the pie until the filling looks set but yield like Jell-O when gently pressed with the back of a spoon, 50-60 minutes. Let the pie cool on a wire rack until the filling has firmed up, about 2 hours; serve warm or at room temp.

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Hot Fudge Sauce

Mind if I just eat it by the spoonful? Yes, please! Sorry the picture is so bright; Lochmead Vanilla ice cream, while very edible, isn't very photogenic. Hot Fudge Sauce, a natural model and devourable (yes, I just made up a word)! This recipe is from a Crate & Barrel cookbook I got for Christmas from the lovely Mrs. Wade.

Ingredients:
2/3 c. heavy cream
3/4 c. light brown sugar (do NOT substitute dark brown)
1/4 c. superfine sugar
1/2 c. unsweetened cocoa, sifted (do NOT substitute chocolate bar)
3 T. unsalted butter, cubed
1 tsp. vanilla extract
a pinch of salt

Directions:
Put the cream, light brown sugar, superfine sugar ,and cocoa in a saucepan. Gradually bring to a boil, stirring occasionally. Turn down the heat and simmer gently for 1 minute, stirring continuously. Stir in the butter, vanilla extract and salt. Serve warm.

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Spinach-Artichoke Pasta Bake

yum yuM yUM YUM!!! We had the Dorfner's over for dinner on Sunday, and this was our main dish... and it was amazing. It's the one of four leftover dishes that I'm actually excited about eating all week long. Next time, I will add chicken into the dish (we had it on the side).

Ingredients:
about 12 oz. whole-wheat pasta (short, sturdy)
1 - 14-oz. can artichoke hearts, drained and cut into quarters (I cut each quarter in half)
9 oz. frozen creamed spinach (I used 14 oz. Trader Joe's creamed spinach w/ asiago & parmesan cheese)
2 c. mozzarella cheese (8 oz.)
1/4 c. parmesan cheese
1/4 tsp. black pepper

Directions:
Cook pasta as directed on package. Drain and return to warm pot. Stir in artichokes, spinach, parmesan, 1/4 tsp. pepper and half of the mozzarella. Pour into a 2-quart baking dish and top with the remaining cheese. Bake at 375 degrees for about 10 minutes, then turn the oven to Broil and leave in the oven until cheese is brown and bubbly (about 2 minutes).

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German Apple Pancake

America's Test Kitchen recipe... I would recommend using Braeburn Apples, not Pink Lady (like we did). Nonetheless yummy! Also, when I say to "dust with powdered sugar, if desired", I mean DUST HEAVILY WITH POWDERED SUGAR, even if undesired. A large shower of powdered sugar is a must. Don't skimp.

Ingredients:
1/2 c. all-purpose flour
1 T. white sugar
1/2 t. salt
2/3 c. half-and-half
2 large eggs
1 tsp. vanilla extract
2 T. unsalted butter
3-4 large apples, peeled, cored, and cut into 1/2 inch slices
1/4 c. packed light brown sugar
1/2 tsp. cinnamon
1 tsp. fresh lemon juice
powdered sugar

Directions:
Preheat the oven to 500 degrees. Whisk the flour, sugar, and salt together in a large bowl. In a small bowl, whisk the half-and-half, eggs, and vanilla together. Whisk the half-and-half mixture into the flour mixture until smooth with no lumps.
Melt the butter in a 10-inch ovenproof skillet over medium-high heat. Add in apples, brown sugar, and cinnamon. Cook, stirring often, until the apples are golden brown, about 10 minutes. Remove from heat and stir in the lemon juice.
Quickly pour the batter around the edge of the skillet, then over the apples. Place the skillet in the oven and immediately reduce the oven temperature to 425 degrees. Bake until the pancakes i brown and has risen above the edges of the skillet, about 18 minutes.
Loosen the edges from the hot skillet with a spatula (don't forget to use an oven mitt to get the pan out!), and flip the pancake onto a large plate or serving platter. Dust with powdered sugar, if desired, (DO IT!), cut into wedges, and serve immediately.

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Creamed Potato Soup

We really enjoyed this soup, although it's fairly heavy... recipe from Passionate Homemaking Delicious served with homemade bread!

Ingredients:
5 medium russet potatoes
1 large onion, sliced
3 garlic cloves, minced
1 tsp sea salt
1/2 tsp white pepper
4 cups chicken broth
1/2 lb sliced bacon, cooked and crumbled (save bacon grease for sauteing)
1/2 cup milk
1/2 cup sour cream
1 cup grated cheddar cheese
4-5 kale leaves, chopped, more or less as desired

Directions:
Heat the oven to 375 degrees. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until tender, about 1 hour. Let cool completely on a cooling rack. If you don't have an hour (like me, just microwave them... for 5 potatoes, I put them in for 18 minutes).
Combine reserved bacon grease, onion, garlic, salt, and pepper and cook, stirring occasionally, until softened.
Add the chicken broth to the onion mixture.
Cut the cooled potatoes in 1/2 inch cubes. Remove peel on one or two of that potatoes. Set aside one cup of diced potatoes. Throw the remaining potatoes into the pot with the onions.
Puree the contents of the pot in batches in a blender until very smooth. (remember that hot things expand in the blender, so don't fill it more than halfway). Return the soup to the pot and reheat over medium low.
Whisk together the milk and sour cream and then whisk this into the soup, along with the reserved 1 cup potatoes, cheese, and bacon. Add chopped kale and allow to simmer for 10 minutes or so. Season more with salt and pepper as desired.
Serve garnished with cheese, bacon bits, or green onions, as desired.

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Chocolate-Dipped Peanut Butter Cookies

Inspiration for the chocolate-dip came from a co-worker who shares my love for chocolate and peanut butter combos. The cookie recipe is slightly changed from the wonderful Mrs. Wade. :)

Ingredients:
1/2 c. butter, softened
1/2 c. white sugar
1/2 c. brown sugar, packed
1 egg
1 tsp. vanilla extract
1 c. Adam's crunchy peanut butter
1 1/2 c. all-purpose flour
1/2 c. salt
1/2 c. baking soda
approximately 1 c. semi-sweet chocolate chips (i'm not really sure on this amount yet)

Directions:
Cream together butter and sugars. Beat in egg and vanilla extract, then add peanut butter and continue to beat until well-creamed. Add in flour, salt, and baking soda and mix well. Drop by tablespoonfuls on ungreased baking sheets, then press each cookie with a fork (twice to make the criss-cross pattern). Bake at 375 degrees for 12-15 minutes. Let cool completely on a wire rack.

When the cookies are cool, melt chocolate chips in the microwave. This is where you'll have to eyeball it... I used a little over 1/4 c. of chocolate chips and that 1/2 covered 6 cookies. For the whole batch, you'll probably need a cup of chocolate chips. I microwaved for 1 minute, stirring at 30 seconds and then at the end. Then, dip the cookie halfway in the chocolate and use a knife or spoon to spread evenly. Place on wax paper and let set. Then eat... with milk!

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Scalloped Sweet Potatoes

These would have been perfect had I used all the exact ingredients, prepped the potatoes as instructed, and cooked the full time. Do as I say, not as I do, and follow the recipe from RealSimple!

Ingredients:
2 medium sweet potatoes (1 pound), peeled
2 medium russet potatoes (1 pound), peeled
2 cloves garlic, crushed
2 tsp. fresh thyme leaves
Salt and Pepper
2 1/2 c. heavy cream
Butter (for the foil)

Directions:

Heat oven to 400 degrees. In a food processor fitted with the thinnest (2 mm) slicing disk, slice the potatoes. In a shallow 1 1/2-quart baking dish, toss the potatoes, garlic, thyme, 3/4 tsp salt, and 1/4 tsp pepper. Add the cream and press gently to submerge the potatoes.
Cover the dish with buttered foil, place on a rimmed baking sheet, and bake for 20 minutes. Remove the foil and bake until the potatoes are tender and the top is golden brown, 25 to 30 minutes.

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Favorite Pancakes

Do you know what my favorite thing is? Enjoying a delicious recipe that is ridiculously healthy! Enter, new favorite pancakes.


Ingredients:
1 c. whole-wheat flour
1/2 c. rolled oats
1/4 c. wheat bran (you can also crush up some bran cereal - it works the same)
3 T. flax seed
3 T. brown sugar
1/4 t. salt
1/2 t. baking soda
1 t. baking powder
2 c. buttermilk
1 egg
1 t. vanilla extract
(and next time I'll consider 1-2 t. cinnamon)

Directions:
Mix together dry ingredients in a large bowl. Add the egg and vanilla to the buttermilk and beat until smooth. Make a well in the dry ingredients and pour in the milk mixture. Stir just until mixed, leaving some lumps. Cover and let sit for about 10 minutes (or you can put it in the fridge overnight and make it the next morning). Heat a skillet over medium heat (we used our electric griddle set at 400 degrees), grease with butter and then add 1/4 c. of batter for each pancake. Flip when bubbly, remove when golden brown. Serve with berries, applesauce, or grade B maple syrup.

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Chocolate Chip Cheesecake Bars

Mac made these today for dessert with friends' and everyone loved them - even me, who doesn't like cheesecake! So yummy... not healthy, but next time I will adapt the recipe a bit to increase the health factor.

Ingredients:
3/4 c. shortening
3/4 c. sugar
1/3 c. packed brown sugar
1 egg
1 1/2 tsp. vanilla extract
1 1/2 c. all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
1 1/2 c. miniature chocolate chips
3/4 c. chopped pecans

Filling:

2 pkgs (8 oz. each) cream cheese, softened
3/4 c. sugar
2 eggs
1 tsp. vanilla extract

Directions:

In a large mixing bowl, cream shortening and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt, and baking soda; gradually add to the creamed mixture until blended. Fold in the chocolate chips and pecans.
Set aside a third of the dough for topping. Press remaining dough into a greased 13x9" baking pan. Bake at 350 degrees for 8 minutes.
Meanwhile, in a small mixing bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Spoon over crust.
Drop teaspoonfuls of reserved dough over filling. Bake at 350 degrees for 35-40 minutes or until golden brown. Cool on a wire rack. Cover and chill for at least 2 hours before serving.

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Buttermilk Biscuits

Test Kitchen Baking Book strikes again! I wasn't sure how to label this recipe... you can have it for breakfast, snack, dinner, and if you're like me, throw a little honey on and call it dessert. However you have it, just make sure you follow the directions... biscuits can be a little finicky.

Ingredients:
3 3/4 c. all-purpose flour
1/2 c. powdered buttermilk (you can substitute 1 1/4 c. buttermilk for milk and powdered buttermilk if you want, but it won't have as much flavor)
2 T. sugar
4 tsp. baking powder
1 1/2 tsp. salt
1 tsp. baking soda
3/4 c. unsalted butter, cut into 1/2 inch pieces and chilled
4 tablespoons vegetable shortening, chilled and cut into 1/2 inch pieces
1 1/4 c. whole milk

Directions:
Adjust an oven rack to the middle position and heat the oven to 450 degrees.

Pulse the flour, buttermilk powder, sugar, baking powder, salt, and baking soda together in a food processor to combine, about 3 pulses. Scatter the butter and shortening evenly over the top and continue to pulse until the mixture resembles coarse meal, about 15 pulses.

Transfer the flour mixture to a large bowl. Stir in the milk with a rubber spatula until the dough comes together. Turn the dough out onto a well-floured surface. Lightly flour your hands and the dough, and knead the dough gently until uniform, about 30 seconds. Roll the dough into a 10-inch round, about 1 inch thick.

Using a floured 2 1/2 inch biscuit cutter, stamp our 12 biscuits (don't twist the cutter or they'll be lopsided), gently patting the dough scraps back into a uniform, 1-inch-thick piece as needed. Arrange the biscuits upside down on the prepared baking sheet, spaced about 1 1/2 inches apart (you want to bake them upside down to ensure a more even rise).

Bake for 5 minutes. Rotate the pan, reduce the oven temperature to 400 degrees and continue to bake until golden brown, 12-15 minutes. Transfer to a wire rack, let cool for 5 minutes then serve warm.

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White Chocolate Macadamia Nut Cookies

The perfect amount of sweetness and saltiness, these cookies (4 dozen, mind you), were gone in a matter of hours at our friends' house...

From allrecipes.com

Ingredients:
1 c. unsalted butter, softened
1 1/2 c. white sugar
2 tsp. vanilla extract
2 eggs
2 1/2 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 pkg. white chocolate chips (10-12 oz)
1 can macadamia nuts (7-9 oz)

Directions:
Cream together butter and sugar. Beat in the vanilla and eggs. Add the dry ingredients and stir until well-incorporated. Stir in the chips and nuts. Drop by spoonful on ungreased baking sheets and bake at 375 degrees for 8 minutes.

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Apple Dumplings

From the kitchen of Jan Evans

All this was lacking was vanilla ice cream... yum!

Ingredients:
2 c. sugar
2 c. water
1/4 tsp. cloves
1/4 tsp. cinnamon
1/2 c. butter
2 c. flour
3/4 c. shortening
1/2 c. milk
1 tsp. salt
2 tsp. baking powder
about 4 apples, grated
Cinnamon-sugar

Directions:

Mix the sugar, water, cloves, and cinnamon together in a pan and bring to a boil. Boil for 5 minutes. Remove from heat, add the 1/2 cup of butter, and let cool while preparing the rest of the dumplings. Sift together the flour, salt and baking powder. Cut in the shortening and then add the milk. Roll out dough to 1/4" thick rectangle. Cover generously with grated apples, sprinkle with cinnamon-sugar and roll up as for jelly roll and cut into 1" slices. Place in pan (so it looks like cinnamon rolls) and pour the syrup over all. Bake at 350 degrees for 30-40 minutes or until golden brown.

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Herbed Whole-Wheat Pizza Dough

I make this in the bread machine, but you can also just mix all the ingredients together in a bowl, knead for about 5 minutes, then let it rise until doubled (about 1 1/2 hours).

For 2 lbs of dough, which makes 2 large pizzas:
1 1/3 c. warm water (80-90 degrees)
3 T. olive oil
1 c. bread flour + 2 c. whole wheat flour (I use 3 c. whole-wheat bread flour which you can get at WinCo in the bulk section)
1 T. italian herb seasoning
1 t. salt
1/2 t. garlic powder
1 1/4 t. active dry yeast

Directions:
But all ingredients in the bread machine in the order listed and set it on the dough cycle. When it's complete, separate the
dough into two pieces and shape into a ball. At this point, I wrap one in saran wrap and put in a freezer bag and store in the freezer for a later date. Take the piece you're using and cover with saran wrap and let rest for 10 minutes. Preheat the oven to about 375 if using a metal baking sheet and 450 if using a pizza stone (we prefer the pizza stone). Prep the toppings (our faves are red onions, green peppers, mushrooms, chicken, feta, and sun-dried tomatoes). You'll need about 3 cups of cheese. We use all mozzarella, but you can throw in a little variety if you'd like. My favorite sauce is pesto, but this time we used tomato because it was all we had. Use whatever you'd like.

Roll the pizza dough out flat, make a crust as thick as you want, then add your toppings. Tonight, Mac decided to put the chicken and veggies on before the cheese and it turned out great. Bake in the preheated oven for about 18 minutes.

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Granola Bars

Ingredients:
7 c. old-fashioned rolled oats
1/2 c. olive oil
1/2 t. salt
3/4 c. honey
3/4 c. light brown sugar
1 T. vanilla extract
2 t. ground cinnamon
1 1/2 c. whole almonds, pecans, peanuts or walnuts, chopped coarse (I used almonds and walnuts)
1 c. dried cranberries
1 c. flax seed

Directions:

Adjust oven rack to the middle position and heat the oven to 375 degrees. Toss the oats, oil, and salt together in a medium bowl. Spread the mixture out over a baking sheet and toast in the oven, stirring often, until pale golden, 20-25 minutes.
Meanwhile, line an 18 x 13" rimmed baking sheet with foil and grease the foil. Cook the honey and sugar together in a small saucepan over medium heat, stirring frequently, until the sugar is fully dissolved, about 5 minutes. Off the heat, stir in the vanilla and cinnamon.
Transfer the toasted oat mixture to a large bowl and reduce the oven temperature to 300 degrees. Toss the oat mixture, honey mixture, nuts, cranberries, and flax seed together in a large bowl until well combined. Spread the mixture out over the prepared pan and press into an even layer using a greased spatula. Bake the granola bars until golden, 35-40 minutes, rotating the pan halfway through baking.
Let the granola bars cool in the pan for 15 minutes, then cut into bars. Let the bars cool completely, then remove individual bars from the pan using a spatula. Will store in an air-tight container for up to 2 weeks.

I adapted this from the Test Kitchen Cookbook, yet again...

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Stuffed French Toast

The Test Kitchen Cookbook strikes once again! This brunch is the type of amazing where you want to eat more than one serving, but if you do you'll feel sick, and the idea that you get to eat it again tomorrow is satisfying.

I'm always careful to follow exactly what the Test Kitchen says to do the first round, and then I modify to make it healthier/lighter the following times. You can do what you want.

Ingredients:
6 oz. cream cheese, softened (I used neufachtel cheese, which is just "light cream cheese")
1/4 c. white sugar
1/4 t. cinnamon
pinch ground nutmeg
8 slices high-quality white sandwich bread (no joke, that's what it says... we don't know what "high quality" white bread is, but we went with Oroweat Classic White - next time I'll just use our normal, homemade wheat)
4 Tbs. unsalted butter
1 c. whole milk (used 1%)
1 large egg
2 t. vanilla extract
1/4 t. salt
1/2 c. all-purpose flour (i'll use whole wheat next time)

Directions:
Mix the cream cheese, 2 Tablespoons of the sugar, cinnamon, and nutmeg together in a small bowl until smooth. Wrap tightly and refrigerate until chilled, about 20 minutes.
Meanwhile, adjust an oven rack to the middle position and heat the oven to 200 degrees. Arrange the bread on a wire rack set over a baking sheet and bake until slightly dry, about 15 minutes; set aside, leaving the oven on.
Spread the cream cheese mixture evenly over 4 pieces of the bread, leaving a 1/2-inch border at the edges. Lightly press the remaining slices of bread over the top to make 4 sturdy sandwiches.
Melt 2 tablespoons of the butter and whisk it together with the milk, egg, vanilla, salt, and remaining 2 tablespoons sugar in a medium bowl. Slowly whisk in the flour until smooth. Pour the batter into a large shallow dish.
Lay 2 sandwiches in the batter and soak both sides, about 1 minute per side. Meanwhile, melt 1 more tablespoon butter in a 12-inch nonstick skillet over medium heat until beginning to brown, swirling to coat the pan.
Remove the bread from the batter, allowing excess batter to drip back into the dish and lay in the hot skillet. Cook until golden brown on both sides,a bout 2 1/2 minutes per side (*Seriously set the timer and let it cook for 2 1/2 minutes; don't bother it. If you set it on medium heat and cook it for that time, it won't burn... patience, young grasshopper!). Transfer the French toast back to the wire rack and keep warm in the oven. Repeat with the remaining sandwiches, butter, and batter. Serve with Grade B maple syrup (or whatever you'd like).

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Big, Beautiful Muffins

If you happen to read my Words Page, you would have seen that I checked out The America's Test Kitchen Family Baking Book from the library yesterday. Then, I sat down to determine exactly which recipes I could manage to make in the 3-week checkout time. The conclusion: I need to buy the book.

This was the first recipe out of the book, and we couldn't agree on a flavor, so I made a half batch of lemon-berry for Mac and the other half mocha-chip for me! We both liked the berry ones best. Add whatever you'd like to the basic batter and they should turn out great! Also, please note that the picture makes them look overcooked, but it's the espresso powder and whole-wheat flour... I NEVER overcook my baked goods. :)

Ingredients:

3 c. flour (I used 2 c. whole wheat + 1 c. all-purpose)
1 c. white sugar
1 T. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. plain yogurt (Can use homemade!)
2 large eggs
1 stick unsalted butter, melted and cooled

Directions:
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Grease a 12-cup muffin tin.
2. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a medium bowl, whisk the yogurt and eggs together until smooth. At this point, if you are making two different kinds of muffins, you need to split the dry mixture and yogurt mixture in half because there will be different things you add to the yogurt mixture. If you're making all one kind, continue on...
3. Gently fold the yogurt mixture into the flour mixture with a rubber spatula until just combined, then fold in the melted butter (don't forget to split the butter in half also)
4. Using a greased 1/3 c. measure, portion the batter into each muffin cup. Bake until golden brown and a toothpick inserted into the center of a muffin comes out with just a few crumbs, about 25 minutes, rotating the pan halfway through baking.
5. Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving (or devour immediately as we do).

For Lemon-Berry:
Add 1 teaspoon grated fresh lemon zest to the yogurt mixture (I eye-balled about 1/2 tsp since I split the batch in half). Toss 1 1/2 c. fresh or not-thawed frozen berries with 1 tablespoon flour, then gently fold into the batter (used 3/4 c. of berries and 1/2 tbsp. of flour). Tossing with flour keeps the berries from sinking to the bottom of the muffins.

For Mocha-Chip:
Add 3 tablespoons instant espresso (again, since only 1/2 batch, I used 1 1/2 tablespoons) to the yogurt mixture and fold 1 cup (I only used 1/2 c.) semisweet chocolate chips into the batter.

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Chicken & Dumplings

Thank you, Passionate Homemaking, for the foundation of this recipe! We loved this soupy-style chicken and dumplings recipe. So wholesome and filling... Next time, I think I'll add a little more liquid and some corn.

Ingredients:
2 c. carrots, chopped (about 4)
1/2 onion, chopped
2 potatoes, chopped
2 celery stocks, chopped
1 green pepper, chopped
2 c. chicken broth
2-3 c. cubed cooked chicken
1 1/2 tsp garlic salt
1 1/2 tsp thyme
1 tsp basil
1 c. milk
Dumplings:
2 1/4 cups whole wheat flour
1 c. milk
5 Tbsp butter, melted
1 Tbsp baking powder
1/2 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper

Directions:
Saute chopped vegetables in coconut oil and spices for approximately 5 minutes. Add water/broth and heat to a boil and then simmer for about 10 minutes. Add cooked chicken and milk in the last 5 minutes. Pour into a 13×9 baking dish. I top it off with a dash of each of the spices again (sage, thyme & garlic powder). Scoop dumplings by rounded tablespoon onto the top. Cook for about 18 minutes at 425 degrees.

Dumplings:
Whisk together the flour, baking powder, parsley, salt, and pepper. Stir in the milk and melted butter until combined.

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Candied Sweet Potatoes

This is a very out of place post; I'll just fore-warn you there. Please note that the unconventional food photo of all my cousins DOES contain the finished dish. It's the one on the hright underneath Kelli's (in the pink) plate. I also made those rolls on the left under Kimo's (beardman) plate, which also contains a little serving of today's dish. Okay, enough with the rambling. Today, we're visiting sweet potatoes. Yup, those orange root things that we only eat around Thanksgiving. A lot of times, some aunt ruins the dish by putting marshmallows on top. Not this one. This sweet potato casserole is perfection. I could eat it every day. Really. Thank you America's Test Kitchen for creating this new craving.

Sweet Potato Ingredients:
8 Tbs. (1 stick) unsalted butter, cut into 1-inch chunks
5 lbs. sweet potatoes (7 medium), peeled and cut into 1-inch chunks
1 c. packed light brown sugar
1/2 c. water
1 1/2 tsp. salt
1/2 tsp. pepper

Topping Ingredients:
2 c. pecans (I used 1 c. walnuts because I ran out of pecans)
1/2 c. packed light brown sugar
1 egg white, lightly beaten
1/2 tsp. salt
pinch cayenne pepper
pinch cumin

Directions:
1. For the sweet potatoes: melt the butter in a large pot over medium-high heat. Add the sweet potatoes, brown sugar, water, salt, and pepper. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring often until the sweet potatoes are tender (a paring knife can be slipped into and out of the center with very little resistance), 45-60 minutes.
2. When the sweet potatoes are tender, remove the lid and bring the sauce to a rapid simmer over medium-high heat. Continue to simmer until the brown sugar mixture has reduced to a glaze, about 8 minutes.
3. For the topping: Meanwhile, mix together all the ingredients for the topping in a medium bowl.
4. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pour the potato mixture into a 9x13" baking dish. Spread the topping over the potatoes. Bake until the pecans are toasted and crisp, 10-15 minutes.

I made it the night before, doing everything except step 4, then baked the next day right before dinner.

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Crockpot Yogurt

There is a sense of great accomplishment in making your own staples, such as yogurt. Keep in mind that this will not have the same consistency as store-bought yogurt. It's a little more soupy. I'm not hardcore enough to eat it plain, so I use it in recipes that call for yogurt, in smoothies, and with things like granola or fruit.

Ingredients:
1/2 gallon whole milk
1/4 c. vanilla yogurt
1 pkg. unflavored gelatin (optional)
1/4 c. honey (optional)

Directions:
Pour milk into a 2 1/2 qt. crockpot and heat on low for 2 1/2 hours. After the time is up, unplug the crockpot and let milk sit for 3 hours. Once it's done sitting, take out 1-2 cups of the milk and add the yogurt and gelatin. Mix well, then whisk back into the crockpot. Wrap the entire crockpot in two bath towels and let "incubate" overnight for 12-15 hours. Stir in the honey and transfer yogurt to glass jars or other desired storage containers.

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Olive-Oil Crackers

Request for crackers recipe! I feel like such a "professional blogger" with all these requests and comments. Thanks, guys!

I've made this recipe 3 times, and added various toppings each time. You can add whatever you want to them, but I found my favorite to be just lightly salted. I got this recipe from 101Cookbooks... love it!

Ingredients:
3 c. whole-wheat flour (or combo of any flour except bread)
1 tsp. sea salt
1/3 c. olive oil
1 c. warm water
various toppings (salt, dried herbs, parmesan cheese, poppy seeds, etc.)

Directions:
Whisk together flour and salt in the bowl of a stand mixer. Add in the olive oil and water and mix with a dough hook on medium speed for 5-7 minutes. Roll the dough into a large ball, then cut into 12 pieces. Brush each piece with olive oil and roll into a ball. Place each ball on a plate, cover with a kitchen towel, and let rest for 30-60 minutes. Meanwhile, preheat oven to 450 degrees with a pizza stone in it (if you don't have a pizza stone, which I highly recommend getting one, just use a cookie sheet but don't preheat it). After dough has rested, flatten one ball and roll out into a thin, long strip. Place strip on a floured baking sheet and poke with a fork so they don't rise in the oven. At this point, I like to score the strip with a knife into squares and dust with coarse salt. You can add whatever toppings you want. Then, slide the dough off the baking sheet onto the pizza stone and bake until golden brown (about 6-10 minutes). Repeat until all dough is used, making sure to only bake one strip at a time. Let cool all the way before eating - then they'll be crisp!

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Shrimp Linguine

We like this for dinner last night. We think we would've liked it better had I followed the recipe.

Here's the actual recipe with all my improvs in parenthesis:
Ingredients:
3/4 pound uncooked shell-on medium shrimp (about 20-30), peeled, deveined and tails removed (I used frozen, pre-cooked shrimp that was already peeled and deveined)
3/4 c. coarsely chopped carrots
2 large plum tomatoes, seeded and diced (didn't have any because they're not fresh - used 1 can diced tomatoes, drained)
1/4 c. sliced green onions with tops (used a 1/4 of a red onion)
1/3 c. grated fresh Parmesan cheese
8 oz. uncooked linguine (used whole-wheat spaghetti)
1 tsp. olive oil
2 garlic cloves, pressed
3/4 c. sour cream (used fat-free, only about 1/2 cup)
1/2 c. fat-free evaporated milk (used about 3/4 cup since I didn't have as much sour cream)
1/4 c. snipped fresh basil leaves (used dried)
1/2 tsp. salt
1/4 tsp. black pepper
Additional Parmesan cheese

Directions:
1. Remove tails from shrimp. Cook pasta according to package; drain, return to pot and keep warm. Meanwhile, heat oil in a large skilled - add shrimp, carrots, and garlic. Cook and stir over medium heat 3-4 minutes; remove from skillet and keep warm. Gently heat sour cream and evaporated milk in same skilled over low heat. Stir in Parmesan cheese. Add shrimp mixture, tomatoes, onions, basil, salt, and pepper. Mix gently. Pour over past; toss gently to coat. Serve with additional parmesan cheese.

From Pampered Chef "It's Good for You"

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Baked Chimichangas

We love this dish! From the Quick & Healthy Cookbook, it is again - quick and healthy! I really like to use my homemade yogurt recipe in this, which I'm really surprised I don't have posted on here already... that will be my weekend task - look for it!

Ingredients:
8- 6" flour tortillas (we use whole wheat)
1 1/2 c. cooked and cubed chicken
2 oz. grated low-fat cheese (we use cheddar)
3/4 c. salsa, thick and chunky (best when it's fresh, but your favorite will do!)
Spanish Yogurt Sauce:
1 c. nonfat plain yogurt
1/2 t. dried cilantro
1/4 t. cumin
1 t. dried parsley
1/2 c. salsa

Directions:
Preheat oven to 400 degrees. Mix chicken, cheese, and salsa. In a separate bowl, mix together ingredients for spanish yogurt sauce. Warm tortillas in microwave until pliable. Wet one side of them, and place wet side down on a plate or clean countertop. Spoon filling onto tortillas, and fold over to hold in filling. Spray baking dish with non-stick coating and place filled tortillas on baking dish. Pour sauce on top and bake for 15 minutes. We also like to add some extra cheese!

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Dinner Rolls

Hop on over to The Pioneer Woman
today and check out these incredible pull-apart rolls!

*The only change I make is to replace 1/2 of the flour with whole wheat*

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Pork, Mushroom, Snow-pea Stir Fry

The problem with a genre request is that I don't necessarily make all the recipes at the time that I post them. Thus, the lack of photos. Also, the distinguished excitement for each dish. Don't let that take away from how yummy, easy, and quick these dinners are!

The good thing about a genre request is I suddenly am aware of so many more meals that we can put on the menu for next month! Thanks, Krissa!

And on that note, here's the recipe for this stir-fry. Just FYI - when it comes to stir fries, I tend to chop up a little of this veggie, throw in a little of that meat, and pour on a lot of some sauce and pile it all on top of a hot bowl of rice. However, sometimes it's nice to have a no-fail recipe to follow. This is one of those.

Ingredients:
1 lb. pork tenderloin, trimmed and very thinly sliced crosswise
2 tsp. cornstarch
1 tsp. salt
4 Tbs. olive oil, divided (it calls for vegetable oil, but I always use olive)
1/2 lb. snow peas, strings removed
3 garlic cloves, minced
1/2 lb. sliced mushrooms
3 Tbs. water
2 Tbs. teriyaki sauce
Steamed Rice

Directions:
Toss pork with cornstarch and salt. Heat 2 Tbs. oil in a 12-inch skillet over medium-high heat until it shimmers. Stir-fry pork until pale golden and almost cooked through, about 4 minutes, then transfer to a plate. Add 1 Tbs. oil to the pan and stir-fry snow peas with garlic until crisp-tender, about 1 minute. Add to pork. Add mushrooms to pan with water and remaining oil and cook, covered, until softened, about 5 minutes. Put the pork and snowpeas back in the pan with the teriyaki sauce and cook until the pork is cooked through, about two more minutes.

Adapted from Gourmet Magazine

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Chicken Chili

From the Quick & Healthy cookbook this chili is, well... quick and healthy! We love it. It's a nice alternative to heavy beef chili when you still want something warm and filling.

1/2 lb. boneless skinless chicken breasts
1 medium onion, chopped
2 tsp. chopped garlic
2 cans (15 oz) kidney beans, drained
1 can (16 oz) diced tomatoes
1 can (4 oz) diced green chiles
1/2 c. water
1 Tbl. dried cilantro
2 tsp. chili powder
1/2 tsp. cumin

Directions:

Cut chicken in bite-size pieces. Brown in about 1 tbl. olive oil in a sauce pan over medium heat. Add remaining ingredients. Cover and simmer for 30 minutes or until chicken is tender.

Pretty simple. :)

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Easy Chicken Enchiladas

This is from my favorite cookbook: America's Test Kitchen Family Cookbook.
Serves 4-6 or 8 in our house...

Ingredients:
3 c. shredded, cooked chicken (about 1 1/2 pounds)
3 c. sharp cheddar cheese (12 ounces, and regular cheddar works too)
2 1/2 c. enchilada sauce (20 oz. or can make your own - recipe to follow)
1-2 cans (4 oz) chopped green chiles
1/2 c. minced fresh cilantro
Salt and Pepper
12 soft corn tortillas
Lime wedges, sour cream, avocado, lettuce for serving

Directions:

Preheat oven to 400 degrees. Combine chicken, 2 cups of cheese, 1/2 cup of the enchilada sauce, the chiles, and cilantro. Season with salt and pepper to taste.
Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds.
Spread the warm tortillas out over a clean counter. Place 1/3 cup of chicken mixture evenly down the center of each tortilla. Tightly roll the tortilla around the filling, then lay seam-side down in a 9x13 inch baking dish lightly oiled.
Lightly spray (or brush the enchiladas with vegetable oil/spray. Pour 1 c. remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup cheese down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20-25 minutes.
Remove the foil and continue to bake until cheese browns, about 5 minutes longer. Serve with remaining sauce and other condiments.

Enchilada sauce:
1 T. vegetable oil
1 onion, minced
1/2 tsp. salt
3 T. chili powder
3 garlic cloves, minced
2 tsp. cumin
2 tsp. sugar
2 cans (8 oz) tomato sauce
1/2 c. water
Pepper

Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion and salt and cook until softened, about 5 minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about 15 seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.

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Easy Dinners

I had a request (YES, a REAL request!!) to post some easy dinner options. Soooo this is my attempt to comply with that request. The next handful of posts will all be some of our favorite, easy dinners. Also, quite a few of my previous posts fall into the easy dinner category: not-yo-mamas-nachos, Bow tie Pasta and Brussels Sprouts, One-Pot Spaghetti, Slow Cooker Lentils and Chicken, Paprika Chicken, Tomato Mozzarella Casserole, Beef Stroganoff, Pasta Seashell Casserole, and Chicken Curry.

Here are some keys to EASY dinners:

* a 9"x13" pan. Anything that can be made in one is most likely easy... assemble and pop in the oven!
* 1 bowl/pot. If you can mix everything in one container, it's awesome. Less mixing, less clean up.
* Substituable. Okay, I just made up that word... what I mean is if you don't have one of the ingredients, it's pretty easy to just throw in something similar in content, texture, or taste and still have the dish turn out good.
* Cans. Canned vegetables are great. so are frozen ones. try to stay away from too many extra preservatives, but don't underestimate the power of a canned good.

I'm sure there are more, but that's my list for now. And now, please welcome... the easy dinner recipes.

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Dutch Baby Pancakes

I love Chama. And I love her Dutch Baby Pancakes. Eating them without her is just not quite the same, but still dericious!


Ingredients:
3 eggs
3/4 c. milk
3/4 c. flour
1/4 c. butter (I recommend salted, sweet cream butter)
2 tsp. cinnamon
2 tbsp. white sugar
Whipped cream (or whatever other topping you want)

Directions:
Put a 2-3 qt. pan in the oven and preheat to 425 degrees. It's best to put the rack on the lower part of the oven. Using a mixer, beat the eggs on medium speed until blended. Add the milk and beat for about 1 minute. Stir in the flour. In a separate dish, mix together cinnamon and sugar. When the oven is preheated, put the butter in the pan and melt - but don't burn it! Once the butter is melted, pour in the batter. Sprinkle generously with cinnamon-sugar and bake it for a happy 20 minutes or so. Serve with whipped cream (as we did) or cream cheese, jam, fruit, syrup, powdered sugar and lemon slices.... make it your own. :)

Thanks, Chamama!!

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Minestrone Soup with Quinoa

If you look back over all the recipes I've posted, generally every post includes words like "amazing, heaven, delicious, etc., etc." This post is different. Mac loved this soup. I, on the other hand, felt like I was eating something that belonged in a detox diet. But, I also thought that this soup had a lot of potential. Next time, I'll just add more seasoning and that should do it. If you're in the mood for something wholesome and healthy, here ya go!

Ingredients:
2 tbsp. olive oil
2-3 carrots, peeled and diced
1 c. fennel, diced
1 c. red onion, diced
2 large garlic cloves, finely chopped
2 bay leaves
2 tsp. fresh thyme leaves (I didn't have any - i think it would have helped)
1/4 tsp. fennel seeds
1 1/2 c. cooked white kidney beans, drained (1 can)
2 c. plum tomatoes, seeded and diced
1/3 c. uncooked quinoa (a grain. you can find it in a health food store such as Fred Meyer's health section, your local co-op, or trader joes)
Salt and pepper
1 c. fresh spinach, sliced thin
3 tbsp. fresh basil, thinly sliced (also did not have and would have helped)
2 oz. parmigiano reggiano (i used parmesan cheese, pre grated)

Directions:
In a large pot or dutch oven, heat oil over medium heat. Add carrots, fennel, onion, garlic, bay leaves, thyme, and fennel seeds and cook, stirring often, until veggies are tender, about 8 minutes. Add 6 cups of water, beans, tomatoes, and quinoa. Increase heat to high and bring to a boil. Reduce heat to low and simmer gently until quinoa is tender, about 20 minutes. Remove bay leaves and season with salt and pepper. Stir in spinach and basil just before esrving. Garnish with cheese, if you want.

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Not-Yo-Mamas-Nachos

Yes, this is really what they're called. And, I can't believe I didn't post them the first time we made them about 8 months ago! These nachos are delicious, and in my opinion, a future family staple. They get you the protein and veggies you need in all of about 15 minutes!



INGREDIENTS:
Eight 6-inch corn tortillas
3 tablespoons extra-virgin olive oil
Salt and pepper
1 onion, finely chopped
2 cloves garlic, finely chopped
1 1/4-pound bunch broccoli, cut into small florets, stems peeled and thinly sliced
1 15-ounce can cannellini beans, rinsed
12 ounces cheddar cheese, shredded (about 3 cups)
Salsa verde (if desired)
1/4 cup plain low-fat Greek-style yogurt (if desired)
We add one sliced tomato as well...

DIRECTIONS:
Position racks in the upper and lower thirds of the oven and preheat to 375°. Line 2 rimmed baking sheets with parchment paper. On a cutting board, brush the tortillas with 2 tablespoons olive oil, then stack and cut into quarters. Arrange on the baking sheets in a single layer; season with salt and pepper. Bake until crisp and golden, 8 to 10 minutes.

Meanwhile, in a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the onion and garlic and cook until lightly browned, about 4 minutes. Add the broccoli and 1/3 cup water and cook, stirring, until the water is cooked off and the broccoli is tender, about 4 minutes. Stir in the beans and cook until heated through, 1 to 2 minutes; season with salt and pepper.

Sprinkle 1 cup cheese over each tray of chips; spoon the broccoli mixture on top, sprinkle with the remaining cheese and bake until melted, 1 to 2 minutes. Serve with the salsa and yogurt.


*Thank you Rachael Ray.* :)

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Doughnut Muffins

This is another cop-out post... it's the weekend which simply means that I let you see other sites that I get inspiration and recipes from. THIS recipe, French Breakfast Puffs, is delectable. And a heart attack. In fact, I told Mac when they were all done that they were basically a heart attack and he said, "Well, in that case I'll have two! I'll have TWO heart attacks!" Heh... I hope not literally.

I have renamed them doughnut muffins, because that's what I felt like I was eating. You be the judge....


The only thing I changed in the recipe was subbing butter for the shortening (because we don't have shortening in this house). And definitely, definitely, dip in butter and cinnamon-sugar. You'll know what I mean when you see them.

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Bowtie pasta and Brussels sprouts

No pictures for this... I'm lazy apparently, and forgetful. But, this is deeericious!! Rachael Ray throws the occasional healthy, yummy dish. This, would be one. And because I'm lazy and forgetful, I will simply direct you to her website to find this tasty dinner!

A couple of changes we made:
- Added italian-herbed baked chicken. Super easy, just brush some chicken breasts or tenders with olive oil, season with salt, pepper, and italian herb seasoning, and bake, covered with foil for about 20 minutes in a 375 degree oven.
- Replaced honey-roasted almonds with skillet-toasted walnuts because that's what we had.
- roasted the Brussels sprouts for less time than listed and at 375 so that I could share the oven with the chicken.

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Molten Chocolate Cake

Oh. my. goodness. amazing. rich. decadent. heavenly. perfect. won a chuckling "oh, oh, oh" from Dad, king of chocolate lovers. Okay, enough said.... here ya go:

6 oz. semi sweet chocolate

2 oz. bittersweet chocolate

3/4 c. unsalted butter

3 egg yolks

3 whole eggs

3/4 c. sugar

3/4 c. all purpose flour

Butter 6 six-ounce ceramic ramekins and dust with flour. In a bowl over a double-boiler, melt the butter and chocolate, set aside and let cool. In a mixing bowl, use an electric mixer to combine eggs and sugar until pale yellow batter holds shape and forms ribbon on beaters. Blend flour into egg-sugar mixture with the mixer for 3 minutes. Add the chocolate mixture, being careful to incorporate everything; mix for 2 more minutes. Pour about 6 ounces of batter into each ramekin and refrigerate for 1 hour (or until you're ready to bake). In preheated 475 degree oven, bake ramekins on a cookie sheet for 10-12 minutes or until they are puffed up and don't jiggle when moved. Remove from oven and serve immediately with fresh whipped cream.

Courtesy of Gourmet Magazine, Napa Valley Wines

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Roast Lemon Chicken

Ah, the main course. Did you know that whole chickens are ridiculously cheap?? It was $7.04 for two 4 lb. chickens. AWESOME. And, in case you don't know, that made about 10 servings of chicken. I'm very happy with whole chickens at the moment. :) This recipe came yet again from America's Test Kitchen Cookbook. I wish you could just use my book because it has great photos of the prepping process... oh well, you'll have to just try and follow my words.

Unfortunately, I have not perfected the simple art (yes, very simple) of cooking the chicken with flavor. It was the perfect texture and very moist (if you know me, I've gotten over my disgust for that word), but it was a bit bland. Next time, I will do the following:

1. Brine in the listed combination of water, salt, and sugar instead of reducing the salt and sugar by 75%.

2. Remember to use salt and pepper before cooking

3. Use the amount of lemons and garlic it recommends instead of only using half.

Go figure. Try following the directions, and I'm sure it'll turn out great for you! Also, don't let the photo fool you - I forgot to take a nice picture of it before it was devoured.

Ingredients:

1 c. salt

1 c. sugar

1 gallon water

2 - 4lb. whole chickens

2 lemons, cut into quarters

12 garlic cloves, peeled and crushed

10 tablespoons unsalted butter

4 tablespoons fresh parsley

salt and pepper

4 1/2 cups low-sodium chicken broth

4 tablespoons fresh lemon juice

For two whole chickens, brine (if you have time) in the following for 1 hour: 1 cup of salt and 1 cup of sugar dissolved in 1 gallon of water.

Adjust the oven rack to the middle position and heat the oven to 375 degrees. Prep the chicken for roasting by:

1. remove the gizzard packet and any excess fat from the cavity of the chicken; remove any packaging attached to the chicken.

2. pat the chicken dry with paper towels.

3. using your fingers, taking care not to tear the membrane around the perimeter of the breast, release the skin on either side of the breastbone to form two pockets

Mix 4 tablespoons of the butter, 2 tablespoons of the parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper together. Spread the butter under the skin and over the breast. Season with salt and pepper.

Spray the rack of the roasting pan with oil and lay the chicken on the rack, breast side up. Melt 2 tablespoons of the butter and brush over the chicken. Pour 2 cups of the broth into the roasting pan. Roast the chicken for 40 minutes.

Increase the oven temperature to 450 degrees, rotate the position of the pan in the oven, and continue to roast the chicken until the thickest portion of the breast registers 170 degrees on an instant-read thermometer about 30 minutes longer.

Tip the chicken so that the juice from the cavity runs into the roasting pan. Transfer the chickens to a carving board and let rest, uncovered, for 20 minutes.

Meanwhile, skim any fat from the roasting pan using a spoon. Stir in the remaining broth, scraping up any browned bits. Pour the juice into a saucepan and simmer until thickened and reduced to about 1 cup, 5 to 10 minutes.

Stir in any accumulated chicken juice. Turn the heat to low and whisk in the remaining 4 tablespoons of butter, one piece at a time. Off the heat, stir in the remaining 2 tablespoons parsley and the lemon juice. Season with salt and pepper to taste.

Carve the chicken, discarding the lemon quarters and garlic in the cavity. Spoon the sauce over the chicken before serving.

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Skillet-Braised Brussels Sprouts with Bacon and Shallots

Don't let the mention of brussels sprouts turn you away - they're so much better than the negative fame they've received! Especially when you toss them with some good seasoning and BACON. yum.

This was served as the side to the main course. The recipe is from my beloved cookbook, America's Test Kitchen Cookbook. The only thing I found was the cook time was a bit too long, but I think I like my vegetables a little on the crunchy side anyways.

Ingredients:

4 slices bacon, chopped fine (not cooked)

2 shallots, sliced thin

1 lb. brussels sprouts, stem ends trimmed, discolored leaves removed, and halved through the stem

1/2 c. water

salt

1 Tbs. unsalted butter

1 Tbs. red wine vinegar

Pepper

Directions:

Cook the bacon and shallots together in a 12-inch skilled over medium heat until the bacon is crisp and the shallots are browned, about 10 minutes. Transfer the mixture to a paper-towel lined plate to drain.

Add the brussels sprouts, water, and 1/2 tsp salt to the skillet and increase the heat to medium-high. Cover and simmer until the Brussels sprouts are bright green, about 9 minutes. Uncover the pan and cook until the liquid has evaporated and the sprouts are tender, about 5 more minutes.

Off the heat, stir in the bacon mixture, butter, and vinegar. Season with salt and pepper to taste before serving.

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Grapefruit-mint sorbet

I'm not going to lie, this was a bit different... only because our taste buds are not trained to have a sorbet that is not sweet. I got the idea and recipe from finedinings.com to have a sorbet before the main course as a palate cleanser... I thought it was very elegant and sophisticated, and we had a great time trying it out. We were concerned that it didn't make very much, but you really don't need (or want) more than a few bites.

Ingredients:

1/2 c. white sugar

1/2 c. water

1/2 c. fresh mint leaves plus some sprigs for garnish

1/2 c. fresh grapefruit juice (one medium grapefruit)

Directions:

Combine sugar, water, mint leaves and stems in a small saucepan. Bring to a boil, then lower the heat to a simmer until the sugar dissolves. Remove from heat, cover and set aside to cool. Add grapefruit juice to the mixture, then puree in a blend or food processor. Strain through a fine mesh strainer into a shallow dish or pan. Cover and freeze until firm, about 2 hours. Put the sorbet back into the blender and puree again. But it in a small bowl, cover and freeze until ready to serve. Use a melon baller or small ice cream scoop for portions and garnish with mint leaves.

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Baked Potato Soup

I chose this particular soup for our formal dinner night because I wanted a heavier soup that I could cook in the crock pot. This is the recipe that I came up with after adapting it from cdkitchen.com. It was a big hit - probably my favorite part of the dinner (except the molten chocolate cake, of course)!

4-6 large baking potatoes, peeled and cut into cubes

1 onion, chopped

1 quart chicken broth

3 cloves garlic, minced

1/4 cup butter

2 1/2 tsp. salt

1 tsp. pepper

1 tsp. dried basil or italian herb seasoning

4-8 slices of bacon, fried and diced

1 c. cream

1 c. shredded cheddar cheese

3 tbs. parsley

1 c. sour cream

Combine the first 9 ingredients in a large (4 to 6.5 quart) crock pot and cook on low for 8 hours. After 8 hours, stir in the cream, cheese, and sour cream, slightly mashing the potatoes. Garnish with parsley and more cheese and bacon if desired.

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