Friday, February 27, 2009
Cheryl's Kicked up Macaroni Salad
Wednesday, February 25, 2009
Pot Roast with Vegetables
I had been wanting to make a Beef Roast and this chica, and fellow pervert had a beautiful one featured on her blog created by our mutual dream Chef/Hottie, Tyler Florence.
It looked delicious and I wanted to try the method of cooking a roast on the stove top, which I had never done before. I had previously cooked them in either a crock pot or in the oven, braising a roast was new to me.
One thing I did do was roast the traditional vegetables that would accompany a roast separately in the oven. It was a brilliant idea if I so say so myself!
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 can crushed tomatoes
1 cup water
2 yellow onion, halved
2 garlic cloves, chopped
1 bunch baby carrots
2 celery stalks, sliced
1 cup button mushrooms, stems removed and sliced in half
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat.
Monday, February 23, 2009
Soft White Dinner Rolls
I cannot, however, make biscuits or any other kind of bread worth a damn. I decided I would try to make one new bread recipe a month. I started with this one from the King Arthur Website. When blooming the yeast I panicked and found they actually have bakers ON SITE whom you can call with questions. She re-assured me and I continued.
1 packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast
7/8 to 1 1/8 cups lukewarm water*
3 cups Unbleached All-Purpose Flour, (I used Better for Bread Flour)
1 1/4 teaspoons salt
3 tablespoons sugar
6 tablespoons unsalted butter, at room temperature
1/4 cup nonfat dry milk
1/2 cup instant mashed potato flakes
1) If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.
Saturday, February 21, 2009
The Sisterhood Award
The rules of this award are:
1. Put the logo on your blog or post.
2. Nominate at least 10 (OK I am doing 5) blogs which show great Attitude and/or Gratitude!
3. Be sure to link to your nominees within your post.
4. Let them know that they have received this award by commenting on their blog.
5. Share the love and link to this post and to the person from whom you received your award.
I would like to give this award to the following folks:
1. Jan at Range Warfare, she is an amazing writer and cook!
2. Paula at It's All Gouda, she is a great cook and homeschools too!
3. Pam at For the Love of Cooking, she is an excellent cook and mother!
4. TJ at From a Kiwi Kitchen with Love, she is a friend from down under, and has some wonderful recipes!
5. Elra from Elra's Cooking, she is a creative cook and takes breathtaking photos!
Thank you all for being part of my life!
Friday, February 20, 2009
Wednesday, February 18, 2009
Monday, February 16, 2009
Apple, Maple, Chicken Breakfast Sausage
It is pretty obvious which chicken I purchased and which I ground myself.
2 pounds ground chicken breast
2 small McIntosh apple peeled and finely chopped (I used a green and a red apple)
1/4 to 1/2 cup pure maple syrup
2 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
2 teaspoon poultry seasoning
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Friday, February 13, 2009
Peanut Butter Blossom Cookies
1/2 cup Shortening
1/2 cup Creamy Peanut Butter
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups All Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
48 Hersheys Kisses, unwrapped
HEAT oven to 375°F.
CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
BAKE 10 to 12 minutes or until golden brown.
TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.
Wednesday, February 11, 2009
Tacos Carne Asada
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil
Monday, February 9, 2009
Guacamole the Dunkin Way
I have been using the same Guacamole recipe for soooo long I can't even remember where it came from. This is simple and tasty way to make Guacamole, and I will let you in on my secret!
If you buy an Avocado and place it in your refrigerator it will stay good for a very very long time, weeks even, and ripen very slowly!
2 medium Avocados, seeded, peeled and diced
Mash everything together in a bowl, using a fork (except tomato)
Add the diced tomato to finished Guacamole and mix well
Friday, February 6, 2009
Honey Roasted Carrots
I have roasted about every vegetable, but for some reason I have never roasted carrots. These were caramelized and tasted amazing! I finished with Grey Sea Salt which added a nice contrast.
Seriously, I could of eaten them ALL, but I shared with my husband because I would of felt guilty otherwise!
I hereby present it to YOU, YOU and yes YOU!
Wednesday, February 4, 2009
Chicken Cordon Bleu
Shake your ground Sage onto the open chicken breast
Place your cheese slices on the chicken breast off to one side or the other (you will eventually fold it over)
Place your ham slices on top of the cheese
Salt and pepper, fold your chicken breast over and secure with toothpicks or a skewer (to keep the filling inside)
Spray each breast with pan spray
Assemble your bag of Shake and Bake and coat the breasts evenly
Bake on a sheet pan using a cookie cooling rack or some type of rack to keep it from lying directly on the baking sheet (this will help it crisp up)
Bake at 350 for 25 to 30 minutes
Monday, February 2, 2009
Ham and Beans
This soup/stew was a two day labor of love. My husband is a bean fiend, and I have tried to make beans so many times and they never come out exactly right.
I am glad to say that he deemed these perfect in every way! I used my leftover ham bone from Thanksgiving!
I served it with Jalapeno Cornbread and Honey Butter.
1 large ham bone
2 onions, 1 reserved and one chopped into large chunks
3 large carrots, 1 reserved, peeled, chopped large
1 Jalapeno pepper, seeded and chopped fine
1 bay leaf
Pinto Beans, small sack
Red Kidney Beans, small sack
Franks Red Hot
The first thing you must do is create the Ham stock.
Place your Ham Bone, water, a roughly chopped onion, several roughly chopped carrots, 1 bay leaf and some salt and pepper into a large soup pot and simmer for 12-15 hours. As it reduces you can add more water.
Your stock should have reduced and be a beautiful brown color.
Drain the contents of the soup pot thru a mesh strainer into a large bowl.
Refrigerate the stock overnight, the next day scrape off the layer of fat which formed at the top of your stock.
Add your beans, the additional onion which you will dice into small pieces, and the additional carrot which you will chop into small pieces. Add your diced ham, jalapeno, and some Franks Red Hot and Cayenne.
Let simmer on low heat for about 3-6 hours, testing periodically and adjusting seasonings. We like it spicy so I added quite a lot of Franks Read Hot.
When the beans are at the level of tenderness you like, serve with Cornbread!
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