Whatcha Making Wednesday: Bruschetta
My sweet hubby volunteered to make me dinner during Valentine's week - I appreciated having a night off from dinner prep but I also enjoyed his thoughtfulness as I enter my third trimester. His menu included steak, corn on the cob and bruschetta. He made it from memory based on what he helped make at the fire station previously, and since I'm already bragging, I'll have to admit that it was pretty darn good! I love, love, loved the bruschetta he made (with Brandy's help) and snacked on it for two days after dinner that night. If you're looking for a quick and easy appetizer or even want to serve it as a side dish like we did, bruschetta is the way to go!
Hubby didn't follow a formal recipe - but I wanted to share this with you anyway because it was so delicious and I love that he made it for me! Here's an approximate recipe based on my observations:
1. Toast french bread - either use a griddle or do this in the oven. Brush bread with butter first. To save on time, buy the french bread already cut up like hubby did!
2. Dice tomatoes and fresh, minced garlic. Crumble feta cheese over mixture. Add a dash of white vinegar, salt and pepper. Stir to combine. Top toasted bread with tomato mixture.
If you're looking for some type of specific quantities, this Taste of Home recipe is fairly similar (with the exception of the vinegar). And this Black Peppercorn recipe is also similar but uses lemon juice instead of vinegar for a splash of acidity.
What is your "go to" appetizer that you like to make at home?
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Wednesday, February 27, 2013
Saturday, February 9, 2013
Sticky Buns
Whatcha Making Wednesday: Sticky Buns
I had the best intentions of getting this posted Wednesday but other things came up. Like a hungry baby, crying baby, a teenager who needed taking to youth group and dishes that did not get done until last night because HB throws a huge fit if not allowed to climb into the dishwasher. I shouldn't be surprised that these same distractions occur on a daily basis but some weeks seem to be full of such things and few things go as planned. With that said though, I am delighted to share this recipe with you; the main reason being that I typically fail at recipes involving yeast. (Case in point: my parmeson herb rolls two weeks ago resembled hockey pocks more than rolls. Seriously. Ask my husband. He is still laughing.) However, this recipe seemed to be a success plus my husband LOVES any type of morning delight such as these sticky buns. The recipe comes from one of my favorite cookbooks American Bistro. The recipes tend to have numerous ingredients but every one that I have tried has been phenomenal.
Enjoy the recipe below! Oh, and I plan on making these Giant Cinnamon Twists for hubby on Valentine's Day. I would love to try your favorite recipe for morning treats - please share a link or email!
Ingredients
4 1/2 cups all-purpose flour
1 package active dry yeast
1 1/4 cups milk (do not use nonfat)
1/4 cup sugar
1/2 cup unsalted butter, cut into 6 pieces
1 tsp salt
2 large eggs
Filling
1/4 cup plus 2 tablespoons chopped pecans
1/4 cup plus 2 tablespoons firmly packed brown sugar
1 tsp ground cinnamon
Topping
3/4 cup firmly packed brwn sugar
6 tablespoons unsalted butter, melted
2 tablespoons corn syrup
3/4 cup chopped pecans
6 tablespoons unsalted butter, room temperature (I think you could use 4 here and still have more than enough)
Directions
(If you're like me, you'll want to complete steps 1-3 the night before so you can let the yeast work it's magic overnight!)
1-In a bowl, combine 1 1/2 cups flour with yeast. In a small saucepan over low heat, warm the milk, sugar, butter and salt, stirring occasionally, until the butter is melted. Remove from heat and cool to lukewarm.
2-Add the lukewarm milk mixture to the flour mixture along with the eggs. Using a mixer, beat on low speed for 30 seconds. Increase speed to high and beat for 3 minutes. Stir in as much of the remaining 3 cups flour as possible. Turn the dough onto a lightly floured surface. Knead in the remaining flour for 2 to 3 minutes, or until the dough is soft.
3-Shape the dough into a ball and place in a lightly greased bowl, turning the ball once to coat. Cover the bowl with a towel and let the dough rise overnight (or at least 2 hours).
(Go to sleep...dream of yumminess in the morning. Make sure to wake up in time enough to let the dough rise once more in the morning.)
4-Prepare the filling. Combine all filling ingredients in a food processor (if you have one) and pulse until the pecans are finely chopped. Set aside and butter a 9 by 13 baking dish.
5-Prepare the topping. Combine the brown sugar, melted butter and corn syrup in a bowl. Spread the mixture in the bottom of prepared baking pan. Sprinkle pecans over top.
6-Punch dough down and knead again on a lightly floured surface. Divide the dough in half and shape each into a ball. Place the 2 balls back into the greased bowl, cover, and let rest for 10 minutes.
7-On a lightly floured surface, roll out half the dough into a 10 by 12 inch rectangle. Spread with 2-3 tablespoons of the room temperature butter. Sprinkle half the filling mixture over the rectangle. Starting with the short side, roll up the rectangle like a jelly roll and brush water on the end to help seal the seam. Make the second roll the same way.
8-Slice each roll crosswise into 6 pieces. Arrange all 12 pieces in the prepared baking dish. Cover loosely with a towel and let rise for 1 hour. Turn oven on to 350 degrees F.
9-Bake the rolls for 22-25 minutes, or until light brown. Remove baking dish from oven, place wax paper over the rolls, and invert the baking dish to release the buns and topping. Serve warm!
I had the best intentions of getting this posted Wednesday but other things came up. Like a hungry baby, crying baby, a teenager who needed taking to youth group and dishes that did not get done until last night because HB throws a huge fit if not allowed to climb into the dishwasher. I shouldn't be surprised that these same distractions occur on a daily basis but some weeks seem to be full of such things and few things go as planned. With that said though, I am delighted to share this recipe with you; the main reason being that I typically fail at recipes involving yeast. (Case in point: my parmeson herb rolls two weeks ago resembled hockey pocks more than rolls. Seriously. Ask my husband. He is still laughing.) However, this recipe seemed to be a success plus my husband LOVES any type of morning delight such as these sticky buns. The recipe comes from one of my favorite cookbooks American Bistro. The recipes tend to have numerous ingredients but every one that I have tried has been phenomenal.
Enjoy the recipe below! Oh, and I plan on making these Giant Cinnamon Twists for hubby on Valentine's Day. I would love to try your favorite recipe for morning treats - please share a link or email!
Ingredients
4 1/2 cups all-purpose flour
1 package active dry yeast
1 1/4 cups milk (do not use nonfat)
1/4 cup sugar
1/2 cup unsalted butter, cut into 6 pieces
1 tsp salt
2 large eggs
Filling
1/4 cup plus 2 tablespoons chopped pecans
1/4 cup plus 2 tablespoons firmly packed brown sugar
1 tsp ground cinnamon
Topping
3/4 cup firmly packed brwn sugar
6 tablespoons unsalted butter, melted
2 tablespoons corn syrup
3/4 cup chopped pecans
6 tablespoons unsalted butter, room temperature (I think you could use 4 here and still have more than enough)
Directions
(If you're like me, you'll want to complete steps 1-3 the night before so you can let the yeast work it's magic overnight!)
1-In a bowl, combine 1 1/2 cups flour with yeast. In a small saucepan over low heat, warm the milk, sugar, butter and salt, stirring occasionally, until the butter is melted. Remove from heat and cool to lukewarm.
2-Add the lukewarm milk mixture to the flour mixture along with the eggs. Using a mixer, beat on low speed for 30 seconds. Increase speed to high and beat for 3 minutes. Stir in as much of the remaining 3 cups flour as possible. Turn the dough onto a lightly floured surface. Knead in the remaining flour for 2 to 3 minutes, or until the dough is soft.
3-Shape the dough into a ball and place in a lightly greased bowl, turning the ball once to coat. Cover the bowl with a towel and let the dough rise overnight (or at least 2 hours).
(Go to sleep...dream of yumminess in the morning. Make sure to wake up in time enough to let the dough rise once more in the morning.)
4-Prepare the filling. Combine all filling ingredients in a food processor (if you have one) and pulse until the pecans are finely chopped. Set aside and butter a 9 by 13 baking dish.
5-Prepare the topping. Combine the brown sugar, melted butter and corn syrup in a bowl. Spread the mixture in the bottom of prepared baking pan. Sprinkle pecans over top.
6-Punch dough down and knead again on a lightly floured surface. Divide the dough in half and shape each into a ball. Place the 2 balls back into the greased bowl, cover, and let rest for 10 minutes.
7-On a lightly floured surface, roll out half the dough into a 10 by 12 inch rectangle. Spread with 2-3 tablespoons of the room temperature butter. Sprinkle half the filling mixture over the rectangle. Starting with the short side, roll up the rectangle like a jelly roll and brush water on the end to help seal the seam. Make the second roll the same way.
8-Slice each roll crosswise into 6 pieces. Arrange all 12 pieces in the prepared baking dish. Cover loosely with a towel and let rise for 1 hour. Turn oven on to 350 degrees F.
9-Bake the rolls for 22-25 minutes, or until light brown. Remove baking dish from oven, place wax paper over the rolls, and invert the baking dish to release the buns and topping. Serve warm!
Wednesday, January 23, 2013
Buffalo Chicken Pizza
Whatcha Making Wednesday: Buffalo Chicken Pizza
Buffalo sauce
• shredded chicken (I use one can – it’s easy!)
• 2 tb butter
• 1/2 cup franks hot sauce (adjust amount based on amount of heat you like)
• 1 tsp brown sugar
• 2 tsp apple cider vinegar
Melt butter in pan...then stir in sauce, sugar, vinegar and heat through...add your shredded chicken.
White sauce
• 2 tb greek plain yogurt or sour cream
• 2 tb mayo
• salt and garlic powder
Stir all together and set aside.
1. Preheat oven to 400. Pre-bake crust if needed.
2. Spread a layer of the white sauce on the pizza crust of your choice.
3. Top with buffalo chicken mixture.
4. Sprinkle with mozzarella cheese and chopped red onion.
5. Bake about 10 minutes.
Brandy and I actually had this for dinner earlier this week while Hubby was on shift. He's more of a ham and sausage kind of pizza guy so we made this for our girls night (plus HB)!
Buffalo sauce
• shredded chicken (I use one can – it’s easy!)
• 2 tb butter
• 1/2 cup franks hot sauce (adjust amount based on amount of heat you like)
• 1 tsp brown sugar
• 2 tsp apple cider vinegar
Melt butter in pan...then stir in sauce, sugar, vinegar and heat through...add your shredded chicken.
White sauce
• 2 tb greek plain yogurt or sour cream
• 2 tb mayo
• salt and garlic powder
Stir all together and set aside.
1. Preheat oven to 400. Pre-bake crust if needed.
2. Spread a layer of the white sauce on the pizza crust of your choice.
3. Top with buffalo chicken mixture.
4. Sprinkle with mozzarella cheese and chopped red onion.
5. Bake about 10 minutes.
Brandy and I actually had this for dinner earlier this week while Hubby was on shift. He's more of a ham and sausage kind of pizza guy so we made this for our girls night (plus HB)!
Wednesday, January 9, 2013
Mini Diner Meatloaf
I've perused a few new blogs and enjoyed their various posts - I really liked one who posted "Whatcha Making" for dinner Wednesdays. I thought I'd see if I could actually blog a few of my recipes weekly especially after the craziness of the holidays has subsided. Today's recipes come from Cowboy Boot and Baby Booties.
My mom made an awesome meatloaf which I loved as a kid, both on the night it was originally served and cold the next day on a sandwich with mayo and onions. The same holds true for my family - we love meatloaf! I am excited about trying a new recipe and hope to cut down on some of the chaos that tends to happen around 5pm by making these during HB's afternoon nap and then popping them in the fridge until it is time to bake them later tonight.
Whatcha Making Wednesdays: Mini Diner Meatloaf
1 tsp olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrots (I've never tried meatloaf with carrots, but I'm thinking this is a great way to include another veggie in my family's diet!)
1 tsp dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1.5 pounds ground beef
1 cup finely crushed fat free saltine crackers (about 20)
2 T mustard
1 tsp worcestershire sauce
1/4 tsp pepper
2 eggs
1. Preheat oven to 350 degrees and spray a 12 cup muffin pan and set aside.
2. Heat oil in skillet over medium high heat. Add chopped onion, carrot, oregano, and garlic. Saute 2-3 minutes.
3. Combine onion mixture with 1/2 cup ketchup and remaining ingredients.
4. Spoon the meat mixture into 12 muffin cups. (I am going to pop this into the fridge at this point.)
5. Top each meatloaf "muffin" with 2 tsp of ketchup and bake at 350 degrees for 25-30 minutes.
Grandma Lucy's Corn Fritters
4 ears sweet corn, cooked (or 3 cups frozen)
2 eggs, beaten
1/4 cup milk
1/2 cup all purpose flour
1 tsp baking powder
1 tsp sugar
1/2 tsp salt
1 T bacon drippings or veggie oil
Cut kernels from corn and place in medium bowl; stir in eggs and milk. Combine flour, baking powder, sugar and salt in small bowl. Stir into corn mixture and mix gently.
Heat bacon drippings or oil in skillet over medium high heat. Drop batter by 1/4 cupfuls and cook until lightly browned turning to other side. Serve with butter. Makes about 1 dozen.
So, whatcha making for dinner tonight?
My mom made an awesome meatloaf which I loved as a kid, both on the night it was originally served and cold the next day on a sandwich with mayo and onions. The same holds true for my family - we love meatloaf! I am excited about trying a new recipe and hope to cut down on some of the chaos that tends to happen around 5pm by making these during HB's afternoon nap and then popping them in the fridge until it is time to bake them later tonight.
Whatcha Making Wednesdays: Mini Diner Meatloaf
1 tsp olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrots (I've never tried meatloaf with carrots, but I'm thinking this is a great way to include another veggie in my family's diet!)
1 tsp dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1.5 pounds ground beef
1 cup finely crushed fat free saltine crackers (about 20)
2 T mustard
1 tsp worcestershire sauce
1/4 tsp pepper
2 eggs
1. Preheat oven to 350 degrees and spray a 12 cup muffin pan and set aside.
2. Heat oil in skillet over medium high heat. Add chopped onion, carrot, oregano, and garlic. Saute 2-3 minutes.
3. Combine onion mixture with 1/2 cup ketchup and remaining ingredients.
4. Spoon the meat mixture into 12 muffin cups. (I am going to pop this into the fridge at this point.)
5. Top each meatloaf "muffin" with 2 tsp of ketchup and bake at 350 degrees for 25-30 minutes.
Grandma Lucy's Corn Fritters
4 ears sweet corn, cooked (or 3 cups frozen)
2 eggs, beaten
1/4 cup milk
1/2 cup all purpose flour
1 tsp baking powder
1 tsp sugar
1/2 tsp salt
1 T bacon drippings or veggie oil
Cut kernels from corn and place in medium bowl; stir in eggs and milk. Combine flour, baking powder, sugar and salt in small bowl. Stir into corn mixture and mix gently.
Heat bacon drippings or oil in skillet over medium high heat. Drop batter by 1/4 cupfuls and cook until lightly browned turning to other side. Serve with butter. Makes about 1 dozen.
So, whatcha making for dinner tonight?
Wednesday, October 17, 2012
Creed Speaking Champ
Brandy competed in the Buckeye FFA Creed Speaking contest last night...and came out victorious! She won first place and earned one of two spots for her chapter at the district contest in November. We are so proud of her!! At the beginning of the school year we told her she needed to compete in one speaking contest this year because we thought the experience would be valuable in helping her better her speaking skills and develop confidence in front of crowds. She has totally embraced speaking in front of others and is eagerly looking for other speaking contests to compete in.
Kelly was on shift so he wasn't able to be there in person but he is still just as proud. HB did pretty well considering the event lasted almost an hour and a half past his bedtime. The "late night" combined with lots of clapping brought tears to his eyes, and they weren't happy tears either folks. He totally wanted to tear into Brandy's certificate so I had to hold his little arms down in the picture.
I made salted caramel brownie deliciousness for the dessert reception following the presentation. They were easy to make and tasted pretty good! Enjoy the recipe posted below, complements of Cooking Light.
Salted Caramel Brownies
Brownies:
3/4 cup flour
1 cup granulated sugar
3/4 cup unsweetened cocoa
1/2 cup packed brown sugar
1/2 teaspoon baking powder
6 tablespoons butter, melted
2 large eggs
1 teaspoon vanilla
Caramel topping:
1/4 cup butter
1/4 cup packed brown sugar
3 1/2 tablespoons evaporated fat-free milk, divided
1/4 teaspoon vanilla
1/2 cup powdered sugar
1 ounce bittersweet chocolate (I used bittersweet chips)
1/8 teaspoon coarse sea salt
1. Preheat oven to 350 degrees.
2. Combine flour and next four ingredients (through baking powder) in a large bowl. Combine 6 tablespoons butter, eggs and 1 teaspoon vanilla. Add butter mixture to flour mixture, stir to combine. Scrape batter into 9-inch square pan (I used parchment paper so I could lift brownies out of the pan easier). Bake for 19 minutes.
3. To prepare topping: melt 1/4 cup butter in saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons milk; cook 2 minutes. Remove from heat and add vanilla and powdered sugar. Stir with whisk until smooth. Spread mixture over cooled brownies; let stand 20 minutes or until set.
4. Combine 2 tablespoons milk and chocolate in a bowl; microwave on high for 45 seconds or until melted, stirring after 20 seconds. Stir just until smooth; drizzle over caramel topping. Sprinkle with sea salt; let stand until set. Cut into squares.
I made salted caramel brownie deliciousness for the dessert reception following the presentation. They were easy to make and tasted pretty good! Enjoy the recipe posted below, complements of Cooking Light.
Salted Caramel Brownies
Brownies:
3/4 cup flour
1 cup granulated sugar
3/4 cup unsweetened cocoa
1/2 cup packed brown sugar
1/2 teaspoon baking powder
6 tablespoons butter, melted
2 large eggs
1 teaspoon vanilla
Caramel topping:
1/4 cup butter
1/4 cup packed brown sugar
3 1/2 tablespoons evaporated fat-free milk, divided
1/4 teaspoon vanilla
1/2 cup powdered sugar
1 ounce bittersweet chocolate (I used bittersweet chips)
1/8 teaspoon coarse sea salt
1. Preheat oven to 350 degrees.
2. Combine flour and next four ingredients (through baking powder) in a large bowl. Combine 6 tablespoons butter, eggs and 1 teaspoon vanilla. Add butter mixture to flour mixture, stir to combine. Scrape batter into 9-inch square pan (I used parchment paper so I could lift brownies out of the pan easier). Bake for 19 minutes.
3. To prepare topping: melt 1/4 cup butter in saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons milk; cook 2 minutes. Remove from heat and add vanilla and powdered sugar. Stir with whisk until smooth. Spread mixture over cooled brownies; let stand 20 minutes or until set.
4. Combine 2 tablespoons milk and chocolate in a bowl; microwave on high for 45 seconds or until melted, stirring after 20 seconds. Stir just until smooth; drizzle over caramel topping. Sprinkle with sea salt; let stand until set. Cut into squares.
Wednesday, September 12, 2012
Lemon Buttermilk Sheetcake
The lemon concentrate I froze from last year has been long gone since July, but I am eagerly awaiting this year's lemon crop in our front yard. In anticipation of all things lemon, enjoy this recipe for Lemon Buttermilk Sheetcake. I have made this cake several times - it's a nice balance between tart and sweet.
Taken from the Cook’s Country Cookbook
Cake Ingredients
2.5 cups cake flour (if you don’t have cake flour, see note below)
1 t baking powder
½ t baking soda
½ t salt
¾ c buttermilk, room temp
¼ c fresh lemon juice and 3 T grated fresh lemon zest (~ 3 lemons)
1 t vanilla
1 ¾ c sugar
12 T butter, softened
3 large eggs, plus 1 large egg yolk, room temp
Glaze
3 c confectioner’s sugar
3 T fresh lemon juice
2 T buttermilk
Cake flour substitute
For every cup of cake flour needed, substitute 7/8 c all purpose flour and 2 T of corn starch. For this recipe use 2 cups plus 3 T of all purpose flour and 5 T of corn starch.
Directions
• Preheat oven to 325. Grease a 9x13 pan. Combine flour, baking powder, baking soda, salt in one bowl. Combine the buttermilk, lemon juice and vanilla in another bowl or measuring cup.
• In a large bowl, beat the sugar and lemon zest on medium speed about 1 minute. Transfer ¼ cup of sugar mixture to a small bowl and reserve for later. Add the butter to the remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in the eggs, one at atime, and the yolk until combined. Reduce the mixer speed to low. Mix in 1/3 of flour mixture followed by ½ of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Add the remaining flour mixture and mix until smooth, about 30 seconds.
• Scrape batter into prepared pan and smooth top. Bake until the cake is a golden brown, about 28-34 minutes. Cool for 10 minutes.
• For the glaze – meanwhile, whisk the glaze ingredients together until smooth. Spread over warm cake and sprinkle with reserved sugar mixture. Cool completely and serve!
Taken from the Cook’s Country Cookbook
Cake Ingredients
2.5 cups cake flour (if you don’t have cake flour, see note below)
1 t baking powder
½ t baking soda
½ t salt
¾ c buttermilk, room temp
¼ c fresh lemon juice and 3 T grated fresh lemon zest (~ 3 lemons)
1 t vanilla
1 ¾ c sugar
12 T butter, softened
3 large eggs, plus 1 large egg yolk, room temp
Glaze
3 c confectioner’s sugar
3 T fresh lemon juice
2 T buttermilk
Cake flour substitute
For every cup of cake flour needed, substitute 7/8 c all purpose flour and 2 T of corn starch. For this recipe use 2 cups plus 3 T of all purpose flour and 5 T of corn starch.
Directions
• Preheat oven to 325. Grease a 9x13 pan. Combine flour, baking powder, baking soda, salt in one bowl. Combine the buttermilk, lemon juice and vanilla in another bowl or measuring cup.
• In a large bowl, beat the sugar and lemon zest on medium speed about 1 minute. Transfer ¼ cup of sugar mixture to a small bowl and reserve for later. Add the butter to the remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in the eggs, one at atime, and the yolk until combined. Reduce the mixer speed to low. Mix in 1/3 of flour mixture followed by ½ of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Add the remaining flour mixture and mix until smooth, about 30 seconds.
• Scrape batter into prepared pan and smooth top. Bake until the cake is a golden brown, about 28-34 minutes. Cool for 10 minutes.
• For the glaze – meanwhile, whisk the glaze ingredients together until smooth. Spread over warm cake and sprinkle with reserved sugar mixture. Cool completely and serve!
Thursday, September 6, 2012
Peach Praline Pie
Each fall a friend of mine takes orders to bring back boxes of peaches from Utah. These peaches are the plumpest, juiciest and sweetest peaches that I have ever eaten. In anticipation of ordering a box this year, I am posting a delightful variation for peach pie. My mom served this at lunch last week while we were passing through town before Labor Day.
Peach Praline Pie
Taste of Home cookbook, Elizabeth Hunter
4 cups sliced, peeled, ripe peaches (about 3 pounds)
½ cup sugar
2 T quick-cooking tapioca
1 t lemon juice
½ cup all purpose flour
¼ cup packed brown sugar
½ cup chopped pecans
¼ cup butter
1 unbaked, deep dish pie shell (9 inches)
In a large bowl combine peaches, sugar, tapioca, and lemon juice; let stand 15 minutes. Meanwhile, combine flour, brown sugar and pecans in a small bowl; cut in butter until crumbly. Place pie shell in pie pan and cover with peach mixture. Sprinkle praline crumble mixture over the top, allowing peaches to show if desired. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 20 minutes longer or until peaches are tender and topping is golden brown.
[The original recipe asked you to place a portion of the praline mixture directly on top of the pie crust, below the beautiful peaches. We found this a sad waste of the praline because it became soggy. Per my mom's recommendation I posted the recipe placing all praline on top!]
Peach Praline Pie
Taste of Home cookbook, Elizabeth Hunter
4 cups sliced, peeled, ripe peaches (about 3 pounds)
½ cup sugar
2 T quick-cooking tapioca
1 t lemon juice
½ cup all purpose flour
¼ cup packed brown sugar
½ cup chopped pecans
¼ cup butter
1 unbaked, deep dish pie shell (9 inches)
In a large bowl combine peaches, sugar, tapioca, and lemon juice; let stand 15 minutes. Meanwhile, combine flour, brown sugar and pecans in a small bowl; cut in butter until crumbly. Place pie shell in pie pan and cover with peach mixture. Sprinkle praline crumble mixture over the top, allowing peaches to show if desired. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 20 minutes longer or until peaches are tender and topping is golden brown.
[The original recipe asked you to place a portion of the praline mixture directly on top of the pie crust, below the beautiful peaches. We found this a sad waste of the praline because it became soggy. Per my mom's recommendation I posted the recipe placing all praline on top!]
Wednesday, November 30, 2011
Southwestern Turkey Soup
Hubby and I hosted Thanksgiving this year - we had 12 people over and really enjoyed the day with both sides of our family. Some of the highlights from the day include seeing my grandmother, my sister-in-law's green bean casserole made from scratch and the cute comments from my nieces and nephews. Oh, and how can I forget the fact that hubby and I were moving furniture out of the living room and back into the guest bedroom and nursery one hour before everyone arrived. Kelly was in a MAD RUSH to install, sand and finish new hardwood floors in our bedrooms and he finished in the nick of time. I am very much thankful for my husband's handiness and hardwork and grateful for his willingness to help get everything ready for Thanksgiving including cleaning the house and helping prepare food.
My favorite moment though was when we revealed baby Wright's gender to our family - I really wanted it to be a surprise because we called everyone to share the news that I was pregnant back in August. When I got done with school Wednesday last week, Kelly and I went for my first ultrasound. I picked up an outfit at Wal-Mart that evening and wrapped it up. Once everyone had arrived on Thanksgiving day, my youngest nephew opened the gift to reveal an orange and blue (Go Gators!) outfit for a little BOY!! He won't be able to wear the outfit until the Gator's 2013 season when he is a year and a half, but at least we're prepared! It was so fun to see everyone's faces when we revealed the news - I will try to remember to post a picture when my dad's gives me a CD of pictures from the day.
In the spirit of abundant leftovers, I wanted to share a delightful recipe that I tried last night. It was published in Cooking Light and chicken was the original protein featured in this recipe. Hubby acquired a 4x4x4 cement vault and installed it in the ground as our new pit barbecue; we inaugurated it by cooking two turkeys, some lamb and pork for Thanksgiving. The turkey had a wonderfully smoky flavor infused from the mesquite wood which blended really well with the cumin and lime juice in the recipe. I hope you had a wonderful Thanksgiving, and enjoy this recipe!
Southwestern Turkey Soup
1 cup chopped onion
3 garlic cloves minced (I love garlic so I always had a couple more for good measure!)
6 cups fat-free, less sodium chicken broth
1/4 cup uncooked white rice
1 (16-ounce) can Great Northern beans (aka canellini), rinsed and drained
3 cups chopped turkey
1/2 cup coarsely chopped fresh cilantro
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup chopped seeded tomato
3/4 cup diced peeled avocado (I just used 1 whole avocado.)
1 tablespoon fresh lime juice
6 lime wedges
1. Heat a large saute pan over medium-high heat. Coat pan with cooking spray or olive oil. Add onion and garlic and saute three minutes. Add broth, rice, cumin and beans; bring to a boil. Reduce heat; simmer 15 minutes. Stir in chicken, cilantro pepper and salt; simmer five minutes or until turkey is thoroughly eated.
2. Remove from heat, and stir in tomato, avocado, and lime juice. Serve with lime wedges.
My favorite moment though was when we revealed baby Wright's gender to our family - I really wanted it to be a surprise because we called everyone to share the news that I was pregnant back in August. When I got done with school Wednesday last week, Kelly and I went for my first ultrasound. I picked up an outfit at Wal-Mart that evening and wrapped it up. Once everyone had arrived on Thanksgiving day, my youngest nephew opened the gift to reveal an orange and blue (Go Gators!) outfit for a little BOY!! He won't be able to wear the outfit until the Gator's 2013 season when he is a year and a half, but at least we're prepared! It was so fun to see everyone's faces when we revealed the news - I will try to remember to post a picture when my dad's gives me a CD of pictures from the day.
In the spirit of abundant leftovers, I wanted to share a delightful recipe that I tried last night. It was published in Cooking Light and chicken was the original protein featured in this recipe. Hubby acquired a 4x4x4 cement vault and installed it in the ground as our new pit barbecue; we inaugurated it by cooking two turkeys, some lamb and pork for Thanksgiving. The turkey had a wonderfully smoky flavor infused from the mesquite wood which blended really well with the cumin and lime juice in the recipe. I hope you had a wonderful Thanksgiving, and enjoy this recipe!
Southwestern Turkey Soup
1 cup chopped onion
3 garlic cloves minced (I love garlic so I always had a couple more for good measure!)
6 cups fat-free, less sodium chicken broth
1/4 cup uncooked white rice
1 (16-ounce) can Great Northern beans (aka canellini), rinsed and drained
3 cups chopped turkey
1/2 cup coarsely chopped fresh cilantro
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup chopped seeded tomato
3/4 cup diced peeled avocado (I just used 1 whole avocado.)
1 tablespoon fresh lime juice
6 lime wedges
1. Heat a large saute pan over medium-high heat. Coat pan with cooking spray or olive oil. Add onion and garlic and saute three minutes. Add broth, rice, cumin and beans; bring to a boil. Reduce heat; simmer 15 minutes. Stir in chicken, cilantro pepper and salt; simmer five minutes or until turkey is thoroughly eated.
2. Remove from heat, and stir in tomato, avocado, and lime juice. Serve with lime wedges.
Friday, March 11, 2011
Peanut Butter Cup Cake
If you love the symphonic union of peanut butter and chocolate, get ready for this bad boy. It is delightful!
Ingredients
1 devil's food cake mix (I go for the $1 boxes - since I'm not saving calories on this, I figure I should save some cash while I shop.)
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped peanut butter cups (plus more for garnishing)
8 oz. dark chocolate, chopped
1 cup heavy cream
1/2 cup peanut butter
Directions
Ingredients
1 devil's food cake mix (I go for the $1 boxes - since I'm not saving calories on this, I figure I should save some cash while I shop.)
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped peanut butter cups (plus more for garnishing)
8 oz. dark chocolate, chopped
1 cup heavy cream
1/2 cup peanut butter
Directions
- Preheat oven to 350 degrees. Coat two 9-inch cake pans with non-stick cooking spray. Line with wax paper and coat paper.
- In a large bowl, beat cake mix, eggs, buttermilk, and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minutes. Fold in 2 cups of the chopped peanut butter cups.
- Pour batter into pans and bake at 350 degrees for about 30 minutes or until toothpick inserted comes out clean.
- Cool cakes completely.
- Place chopped dark chocolate in a medium bowl. Bring cream to a boil and then pour over chocolate. Whisk until the chocolate melts. Add peanut butter and whisk until smooth.
- Trim each cake layer so the tops are flat. Place one layer on a cooling rack and pour 1 cup frosting on top. Spread evenly with spatula. Add second layer and pour remaining frosting over top and sides of cake. Smooth out with spatula.
- Allow frosting to set for a minute and gently press remaining chopped peanut butter cup pieces all over top of cake. Place in refrigerator for about an hour to set. Remove and serve.
This recipe was pirated from the Bakerella blog.
Thursday, May 13, 2010
Chipotle Pot Roast
Before I post a delicious beef recipe, I have to share a quote from Jan Brewer, Arizona's governor: "I find it really interesting that we have people out there that are attempting to boycott in favor of illegal actions in Arizona. That to me is just unbelievable."
Well said Governor Brewer, well said. That quote pretty much sums up my perspective on how ridiculous the opponents of 1070 really are. How can you actually support illegal action in the United States? If I find time today, I may send that quote to the United Nations and ask them to reconsider their recent ponderings of pursuing legal action against Arizona for exactly these reasons. The state bill upholds federal law. Pure. and. simple.
And without further adieu, the recipe for Chipotle Pot Roast
3 teaspoons vegetable oil, divided
1 boneless beef chuck shoulder pot roast (3- 3.5 pounds)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chopped onion
2 teaspoons minced garlic
1 cup ready-to-serve beef broth
1/2 cup dark beer (I used Coors Light because that's what I had. It worked just fine!)
2 tablespoons tomato paste
1 tablespoon minced chipotle peppers in adobo sauce
1. Heat 2 teaspoons oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Remove pot roast; pour off drippings and set aside. Season with 1 teaspoon salt and black pepper.
2. Add remaining 1 teaspoon oil to stockpot. Cook and stir onion and garlic 1 to 2 minutes or until onion is tender. Add broth, beer, tomato paste, and chipotle peppers; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to bottom of stockpot are dissolved. Return pot roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until pot roast is fork tender.
Recipe courtesy of: "The Healthy Beef Cookbook."
Hints and Tricks (learned the hard way by yours truly)
-I had a 2 pound pot roast, which was perfect since I live by myself. However, if you half all other ingredients you definitely should not double the amount of chipotle peppers you add. I did this on accident thinking that 1 tablespoon looked "awfully scant." So I doubled it...and I could definitely tell.
-Make sure you brown the pot roast really well - this lends a deeper flavor to the sauce that you are simmering the pot roast in. Give the roast ample time to really brown.
-I recommend serving this delightly spicy pot roast with cheddar mashed potatoes or a simple risotto. Both work very well with the spiciness of the pot roast.
Well said Governor Brewer, well said. That quote pretty much sums up my perspective on how ridiculous the opponents of 1070 really are. How can you actually support illegal action in the United States? If I find time today, I may send that quote to the United Nations and ask them to reconsider their recent ponderings of pursuing legal action against Arizona for exactly these reasons. The state bill upholds federal law. Pure. and. simple.
And without further adieu, the recipe for Chipotle Pot Roast
3 teaspoons vegetable oil, divided
1 boneless beef chuck shoulder pot roast (3- 3.5 pounds)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chopped onion
2 teaspoons minced garlic
1 cup ready-to-serve beef broth
1/2 cup dark beer (I used Coors Light because that's what I had. It worked just fine!)
2 tablespoons tomato paste
1 tablespoon minced chipotle peppers in adobo sauce
1. Heat 2 teaspoons oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Remove pot roast; pour off drippings and set aside. Season with 1 teaspoon salt and black pepper.
2. Add remaining 1 teaspoon oil to stockpot. Cook and stir onion and garlic 1 to 2 minutes or until onion is tender. Add broth, beer, tomato paste, and chipotle peppers; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to bottom of stockpot are dissolved. Return pot roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until pot roast is fork tender.
Recipe courtesy of: "The Healthy Beef Cookbook."
Hints and Tricks (learned the hard way by yours truly)
-I had a 2 pound pot roast, which was perfect since I live by myself. However, if you half all other ingredients you definitely should not double the amount of chipotle peppers you add. I did this on accident thinking that 1 tablespoon looked "awfully scant." So I doubled it...and I could definitely tell.
-Make sure you brown the pot roast really well - this lends a deeper flavor to the sauce that you are simmering the pot roast in. Give the roast ample time to really brown.
-I recommend serving this delightly spicy pot roast with cheddar mashed potatoes or a simple risotto. Both work very well with the spiciness of the pot roast.
Wednesday, April 21, 2010
Strawberries and Cream Popsicles
I don't recall where I found this recipe, but it's a delightful treat especially in the heat of summer! I couldn't resist making it last night because I bought a HUGE container of luscious strawberries at Costco this past weekend. Enjoy!
Strawberries and Cream Popsicles
In a blender, whirl 2 cups rinsed, hulled strawberries until smooth. Push through a fine strainer into a 1-quart glass measure; discard seeds. (I usually skip that step because the seeds don't bother me and I'm usually in a hurry.) Return berry puree to blender and whirl in 1/2 cup light sour cream, 2-3 tablespoons sugar (to taste), and 2 teaspoons lemon juice until smooth. Pour into popsicle mold; freeze for three hours and up to one week.
Strawberries and Cream Popsicles
In a blender, whirl 2 cups rinsed, hulled strawberries until smooth. Push through a fine strainer into a 1-quart glass measure; discard seeds. (I usually skip that step because the seeds don't bother me and I'm usually in a hurry.) Return berry puree to blender and whirl in 1/2 cup light sour cream, 2-3 tablespoons sugar (to taste), and 2 teaspoons lemon juice until smooth. Pour into popsicle mold; freeze for three hours and up to one week.
Tuesday, February 2, 2010
Tomato Peach BBQ Sauce
While in San Antonio last week, I stopped by the "Go Texan" booth and grabbed this yummy recipe! (Side note - I was at the National Cattlemen's winter meeting.) The recipe card had an awesome picture of brisket covered in this savory barbecue sauce. Enjoy!
Ingredients
1/2 cup bacon, chopped
1 medium sized onion, chopped
2 garlic cloves, chopped
1 tomato, peeled, seeded and chopped
1 T worcestershire sauce
1/2 T whole black peppercorns
2 peaches, halved, pitted and diced
1 cup red wine
2 oranges, juice and zest
1 cup ketchup
Juice of 2 lemons
1/2 t tabasco pepper sauce
1 T chili powder
Directions
Cook bacon in saucepan until brown. Add onions and garlic and cook until caramelized. Add remaining ingredients and simmer until reduced by 1/3. Puree in blender until smooth. Baste brisket (or other meat) with BBQ sauce. Wrap in foil and cook until fork tender.
Ingredients
1/2 cup bacon, chopped
1 medium sized onion, chopped
2 garlic cloves, chopped
1 tomato, peeled, seeded and chopped
1 T worcestershire sauce
1/2 T whole black peppercorns
2 peaches, halved, pitted and diced
1 cup red wine
2 oranges, juice and zest
1 cup ketchup
Juice of 2 lemons
1/2 t tabasco pepper sauce
1 T chili powder
Directions
Cook bacon in saucepan until brown. Add onions and garlic and cook until caramelized. Add remaining ingredients and simmer until reduced by 1/3. Puree in blender until smooth. Baste brisket (or other meat) with BBQ sauce. Wrap in foil and cook until fork tender.
Tabasco Pepper
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