Wednesday, March 22, 2017

Pizza Dunkin Style!


We are sick of being disappointed with our local pizzeria's so we decided to make our own pizza.  I searched a bit and found a great recipe by Bobby Flay.  It is a yeast dough which I love both the taste and smell of.  My husband used to work in a Pizzeria in High School so he has a pretty good idea how to make it amazing, and it was!  This was so amazingly good, we were pleasantly surprised!

This recipe makes 2 pizzas, we saved the other half of the dough and made breadsticks later in the week.  You can also freeze the dough for use later and  and/or it will keep in the fridge for several days.


Ingredients

For the dough:

3 1/2 to 4 cups bread flour, plus more for rolling
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
Dough Enhancer (optional but I get mine from King Arthur Flour)

Toppings: 

Pomi Piza sauce or sauce or your choice
Mozarella Cheese and White Cheddar Cheese grated
Spicy Italian Sausage
Applegate Naturals Uncured Pepperoni


Directions:

Combine the bread flour, sugar, yeast, dough enhancer and kosher salt in the bowl of a stand mixer and combine. (use a paddle attachment till it gets well combined then switch to a dough hook)

While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.

Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.

Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.  **At this point you can either refrigerate or freeze the dough for use at a later time**

Roll and stretch your dough out to the size and thickness you like.

Spoon on your pizza sauce, the key is getting it all the way to the edge, cheese comes next, then any toppings you wish.

We cooked in a 500 degree oven on a pizza stone for about 10 to 12 minues (ours took 10).  When pre-heating the oven, put your pizza stone in so it will be blazing hot when you transfer the pizza onto the stone.

BKM, if you let your dough rest on the peel, (recommended), use corn meal.


 
 

Wednesday, March 8, 2017

Pumpkin Pie Dump Cake


I am new to this "dump cake" concept.  I have heard about them but I have never made one myself.  I realized I had all the ingredients to make this cake, so I decided to give it a whirl.  As my Husband always says "it is better than it has a right to be" and is sure was.

Ingredients:

1 can (15 0z.) pumpkin puree (not pumpkin pie mix)
1 can (12 oz.) evaporated milk
3 large eggs
1 cup sugar
1 cup of chopped Pecans
1 tsp. ground cinnamon (I used Pumpkin Pie Spice)
1 box spice cake mix (I read another recipe and only used 1/2 a box)
1 cup (2 sticks) butter, melted

Directions:

Preheat oven to 350F degrees. Spray a 9x13 baking dish with nonstick cooking spray.

In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon (I used pumpkin pie spice) until well­ combined. It will be very liquid­y. Pour this pumpkin mixture into the baking
dish.

Sprinkle dry cake mix on top of pumpkin mixture. (I used half a box)

Sprinkle chopped pecans all over

Drizzle melted butter over the top.

Bake for about 55­-60 minutes. It might still be just a bit jiggly in the middle when done.

It will continue to set up as it cools. Let it cool for at least 30 minutes before slicing and
serving.

Wednesday, February 22, 2017

Beef Stew

As Fall is here, with cooler temperatures, I am inspired to make soup, often.  I realized that I had not made Beef Stew for many years, so I decided it was time.  I checked around the interwebs and found a few recipes, then did my own version.   It was very tasty and comforting.  I served it over rice.





Ingredients

2 pounds cubed beef stew meat
3 tablespoons vegetable oil
2 32 oz Beef Broth (I recommend Pacific Brand)
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
2 tbl Worcestershire
2 tbl A1 steak sauce
2 tbl beef base
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water

Directions

In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon/beef base in 1 cup of water and pour into pot. Stir in rosemary, parsley, and pepper. Add beef broth, A1 and Worcestershire.  Bring to a boil, then reduce heat, cover and simmer 1 hour.

Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Serve alone or with rice.

Wednesday, February 8, 2017

Jalapeno Popper Mini Biscuits



My husband saw this recipe on Facebook and decided it was right up our alley, we love spicy food and this sounded interesting.  It is very labor intensive, but so worth it for the end result, they were delicious.

Ingredients

5 jalapeno peppers (try to find the largest ones you can)
1/2 teaspoon vegetable oil
1 large egg
4 ounces cream cheese, at room temperature
1 cup shredded mozzarella (about 5 ounces)
Kosher salt
One 16.3-ounce tube store-bought biscuit dough

Directions

Position an oven rack 4 to 5 inches from the heating element, and preheat the broiler. Line a baking sheet with foil.

Cut the stem end off the jalapenos, cut each in half lengthwise and remove and discard the seeds (wear food-grade gloves if your skin is sensitive).

Arrange the jalapenos skin-side up on the prepared baking sheet, and brush with the oil. Broil until the peppers are blackened and puffy, 3 to 4 minutes. When cool enough to handle, rub off the skins (running under cold water helps).

Cut 2 of the halves into large dice so you have 32 pieces (1 for the top of each biscuit); set aside.

Finely chop the rest of the peppers, and transfer to a medium bowl.

Switch the oven from broil to bake, and preheat to 400 degrees F. Remove the foil from the baking sheet, and line it with parchment.

Beat the egg well in a small bowl.

Add the cream cheese, mozzarella and half the egg to the bowl with the chopped peppers, add 1/4 teaspoon salt and mix to combine.

Separate the biscuit rounds, and cut each into quarters. Make a deep indentation in the center of each quarter, and fill with a heaping teaspoon of the pepper-cheese mixture (it will mound above the biscuit a fair amount).

Brush any exposed biscuit with the remaining beaten egg. Bake until the biscuits are puffed and golden around the top, 10 to 12 minutes. Garnish each with a piece of reserved Jalepeno.

Wednesday, January 25, 2017

Souffle Pancakes


We were watching an episode of Diners, Drive In's and Dives and Chef made these pancakes. Since we are breakfast freaks we knew we had to give them a try.  The recipe on the The Food Network was for a huge amount of batter and no specific measurements were given,  so we used The Googler and found this recipe.  We doubled it and it was enough for 4 in a 12 inch pan.

It was delicious, and will be on our regular breakfast rotation for the foreseeable future!

Ingredients:

4 eggs yolks
1 cup half & half
2/3 cup flour
3 tablespoons unsalted butter, melted
2 tablespoon sugar
1/2 teaspoon salt
1 teaspoon vanilla
6 egg whites
pinch of cream of tartar
Chopped fresh fruit

Instructions:

Preheat the broiler in your oven. Alternately, preheat your oven to 400°F

Beat the egg yolks and half and half in a large bowl until well mixed. Slowly whisk in the flour, stirring just until combined, then whisk in the butter, sugar, salt, and vanilla. Set aside.

In a separate bowl, beat the egg whites with an electric beater until they form soft peaks. Gently fold the whites into the batter, folding just until the whites disappear. You don’t want to flatten your egg whites, lest you compromise the fluffiness of your lovely souffle.

Lightly grease a 12-inch nonstick ovenproof pan and set it over medium-high heat for one minute.

Pour the batter into the hot pan and reduce heat to medium. Cook the pancake for 5 minutes, until the batter begins to firm up a bit. Drop chunks of chopped fruit onto the surface of the pancake.

Place the pan 5 inches below the hot broiler, or if you don’t have a broiler, slide the pan into the preheated oven. Bake for 2-3 minutes, or until the pancake is puffed up and center is set but still soft.

Watch carefully to make sure the top doesn't burn! These things tend to head south pretty quickly, so don’t walk away from your oven while the souffle pancake is baking.

Slide the pancake onto a plate using a spatula. Dust with powdered sugar and more fruit, if you like. Eat immediately.

Wednesday, January 11, 2017

Sunny Anderson's Mama's Scalloped Potatoes



I am a pretty avid watcher of The Kitchen and the other day I was watching an episode where Sunny Anderson prepared her Mama's potatoes.  The recipe looked unique and tasty so I decided to add it to my Christmas Day meal.

The addition of Sage and Garlic was a fantastic taste bomb and I will be keeping this in my rotation.

Ingredients

1 tablespoon butter
2 cups heavy cream
15 fresh sage leaves
2 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 pound russet potatoes, peeled and thinly sliced on a Mandolin or use a sharp knife
1/8 teaspoon cayenne pepper
1/2 cup grated manchego cheese (I used Parmesan Romano)

 Directions

Preheat the oven to 400 degrees F. Coat the bottom and sides of an 8-by-8-inch baking dish with the butter; set aside.

In a saucepot on medium heat, add the heavy cream, sage, garlic and a pinch of salt. Bring to a low simmer and cook until the cream becomes fragrant with the scent of sage, about 10 minutes.

Layer the potatoes in the prepared dish. Add each slice by overlapping the previous slice by a bit and continue this pattern in a row or create a spiral. Once the first layer is done, sprinkle with a pinch of salt and cayenne pepper. Repeat the next layers by doing the same.

Once the layers are complete, strain out the sage leaves and garlic from the heavy cream and pour the cream over the dish. Allow the cream to settle into the dish, picking it up a little bit off the counter, then dropping it to tap the air out.

Then, sprinkle with the cheese. Cover the dish with aluminum foil.

Lower the oven temperature to 350 degrees F. Bake the potatoes for 45 minutes; remove the cover and bake until the cheese is golden, about 15 more minutes.






Wednesday, December 28, 2016

Butter poached Lobster Tails via a Sous Vide

We are Chef's in this house and I bought my husband a Sous Vide for Christmas.  We had been talking about it for awhile now.  The first thing we decided to make was Lobster.  The manufacturer Anova makes a precision cooker for the home cook.  It is pretty neat.  We found a recipe on the Manufacturers website and ran with it.

The nice thing about this unit is you can use any pan or vessel you happen to have on hand.  No special tools involved.  We used my soup pot.

Ingredients:

6 small Lobster Tails
4 tablespoons of butter
pinch of salt

The recipe advised putting the tails in boiling water for 45 seconds and then plunging into ice water to help remove the shell.  I have never tried to remove the shell from a fresh lobster before so I don't know if this step helped or not.  But we did it.

Get your Sous Vide preheating to 138 degree F.

Remove the shells leaving as much meat as possible.

We have a Food Saver so my husband made a bag, inserted the tails, butter and a bit of salt.  He sucked the air out of the bag. (we made sure the lobsters were flat and not right next to each other in the pouch)

Place the sealed sack into the water and set timer for 15 minutes.  Remove the pouch after 15 minutes and serve.  We poured into a bowl with the melted salty butter from bag and ate them immediately




Place the sealed sack into the water and set timer for 15 minutes.  Remove the pouch after 15 minutes and serve.  We poured into a bowl with the melted salty butter from bag and ate them immediately.





Wednesday, December 21, 2016

Savory Crepes with Sausage and Boursin Cheese


I am not quite sure where we came up with this recipe, a magazine or a food show, but it is and continues to be one of my favorite breakfast crepes.  It is savory with a little sweet from the apple compote.  The combination of the sausage and Boursin Cheese is delicious.

Ingredients:

Crepes - recipe below
Sausages (I get the larger size ones from New Seasons) cooked
1 package Boursin Cheese
2 Apples, peeled, seeds removed and cut into chunks
cinnamon to taste
1/2 cup sugar

Crepe Batter
1/2 Cup Flour
2 Tbs Sugar
1 Egg
1 Cup Milk
1 Tbs butter (melted)
1/4 tsp salt
This Recipe makes about 3-4 of the 10" pancakes or two servings

Use a "10-12" round non-stick skillet or frying pan.

First lightly beat the egg in a medium sized bowl, then add sugar, milk, salt and flour, mix well, melt the butter in the frying pan (or skillet) then while stirring the mixture add melted butter to it, continue mixing until there are no lumps, don't forget to scrape the sides of the bowl.

Once the batter is well mixed, then over medium heat pour just enough batter in the pan to cover the bottom of the pan, cook until the top of it is "dry" then flip the pancake. This takes a fair amount of finesse, as the pancake is large and not very 'tough'.

Get the spatula underneath the pancake and make sure that all around the pancake is loose first, then quickly flip it. After the flip, shake the pan a bit to get the pancake flat

Cook each one for about 30 seconds only after the flip. Slide the finished pancake out onto a dinner plate.

Combine the apples, sugar and cinnamon in a pan and cook till tender

Crepe assembly:

On each crepe include a smear of Boursin Cheese and a sausage, roll up and serve with the apple Chutney on top.

Wednesday, December 7, 2016

Chipotle Macaroni and Cheese


I have recently acquired a taste for Chipotle Pepper in Adobo Sauce and I am putting them in everything, it adds a smokey and slightly spicy taste to all kinds of food.

My Husband was cooking a Prime Ribeye for dinner and it was a nice sunny end of summer evening, so I decided to make some decadent Macaroni and Cheese to go with it, adding the Adobo Sauce really made the dish, I highly recommend this recipe!  Next time I am going to add more heat with some diced Jalapeno's and perhaps green onions.

Ingredients:

1 1/2 cups elbow macaroni
3 tablespoons butter or margarine (we used grass fed butter)
3 tablespoons all purpose flour (organic)
2 cups milk (not skim)  (I was out of milk so I used half and half cut with water)
1/2 teaspoon each salt and pepper
2 cups of shredded cheese (I had leftover shredded cheddar and mozzarella cheese)
2 tablespoons of Adobo Sauce

Instructions

Bring a pot of water to a boil; add a generous sprinkling of salt the pasta. When the pasta is almost done but still firm, drain it, rinse with cold water to stop the cooking and set aside. (I cooked one minute under the package instructions)

While the pasta cooks, melt the butter in a skillet or pot large enough to hold the pasta when it's done.

Add the flour and stir over medium heat until the mixture is lightly browned; 1-2 minutes.

Add the milk and the adobo and whisk to remove any lumps and add the salt and pepper.

Cook over medium-high heat until the sauce thickens and starts to bubble. About 6 minutes.

Stir in the cheese and whisk until smooth and melted. Turn off the heat.

Stir the pasta into the sauce and bake in a greased 2 quart dish (or an 8x8 pan works pretty well)

Bake at 350 degrees for approximately 40-45 minutes until browned and bubbly.


Wednesday, November 23, 2016

Cheesy Zuchinni Patties



I had been meaning to make these all summer and finally had a chance.  They are super easy and very tasty.  We tweaked the recipe and I must say these were exceptionally good.  I served with Sour Cream and Apple Sauce.  I decided to serve them as a breakfast item, which turned out very well!


It is really important to drain your Zucchini after shredding it, and dry on paper towels



Ingredients:

2 cups grated zucchini
3 eggs, beaten
1/4 cup chopped onion
1 package of traditional instant mashed potatoes (3.5 ounce)
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella/cheddar cheese
onion powder, garlic powder, garlic salt, chives, pepper, cayenne
salt to taste
2 tablespoons vegetable oil

Directions:

In a medium bowl, combine the (drained and dried zucchini), eggs, onion, flour, Parmesan cheese, mozzarella cheese, spices and salt.

Stir well enough to distribute ingredients evenly.

Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

Wednesday, November 9, 2016

Chocolate Revel Bars


I was looking at my Facebook Feed and saw a photo flash by which reminded me of something my Aunt Florence used to make me when I spent time with her while my Mom was in the Hospital.  I looked at it and indeed it was the same recipe, I was thrilled and excited!

I talked my Husband into making them for me and the end result brought tears to my eyes, they tasted exactly the same as I remembered!  They are not pretty, but they are so good!

Ingredients:

3 cups quick-cooking oatmeal
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or 1 cup margarine (we used Coconut Oil)
2 cups brown sugar, packed
2 large eggs
2 teaspoons vanilla
1 1/2 cups chocolate chips
1 (14 ounce) cans sweetened condensed milk
2 tablespoons butter or 2 tablespoons margarine
1/2 cup walnut pieces (we used Pecans)
2 teaspoons vanilla

Directions

Preheat oven 350°.

Pan required is ungreased 15x10-inch jelly- roll pan.

Stir together flour, oats, baking soda and salt; set aside.

In large bowl, cream 1 cup butter and brown sugar till fluffy; beat in eggs and vanilla.

Stir in dry ingredients, mixing till completely combined.

In a heavy saucepan, combine chocolate chips, condensed milk and the 2 tablespoons butter.

Cook and stir over medium-low heat till chocolate and butter have melted.

Remove from heat; stir in nuts and vanilla.

To assemble, pat 2/3 of dough into pan (damp fingers work best). Spread chocolate mixture over dough.

Take remaining dough and "dot" chocolate with small bits till it's all used up.

Bake at 350° for 25-30 minutes. DO NOT over bake.

Chocolate will still look moist.

Cool on wire rack.
Cut into squares.



Pizza Dunkin Style!

We are sick of being disappointed with our local pizzeria's so we decided to make our own pizza.  I searched a bit and found a great...