I'm baaacckkk! (with a delicious new recipe too!)

I feel like it's been ages since I last wrote a post...oh wait...it has been. Almost a year! Well 9 months really. 

I had plans to continue all last year. Plenty of ideas. Then my camera basically died. It was only a point and click camera and doing OK but it just didn't take great pictures anymore. Sort've boring to write a blog when you have no pictures. I'm interesting but not that interesting. 

But guess what!? 

I GOT A CAMERA FOR CHRISTMAS! 

(cue applause and other rump shaking, fist bumping, high fiving happy dances!)

I'm now the proud owner of a Nikon D5500 with all the fixings. 

Husband knocked it out of the park! I'm told he now has a "get out of jail free" card for at least a quarter. I'll give him that. I still have no idea how to use all the attachments and lenses and special functions but I'll get there. 

So anywhoozle, I figured I'd ease back in to this by sharing a delicious recipe, perfect for these upcoming-let's-hope winter months. (I personally am sick of a spring winter). I've adapted this recipe from one my mom found on Facebook and tweaked a few things so that it's super easy and serves 6. 

Cottage Pie

Ingredients: 

2 lbs lean ground beef
1 large or 2 small onion, chopped
1/2 cup carrots, chopped
6 Tbs butter
2/3 cup beef broth (I prefer unsalted)
3 Tsp Worcestershire sauce
2-3 sprigs fresh thyme, chopped 
1 1/2 tsp dried rosemary
3 tsp cornstarch
1 Tbs garlic paste or 2 cloves minced garlic
1/2 cup shredded cheese
2 packages of garlic instant mashed potatoes

Instructions:

1. Preheat oven to 400 degrees
2. Melt butter in large skillet then saute the onions and carrots until tender (about 10-12 min)
3. Add the ground beef and saute until well browned, making sure to break up the beef as you saute.
4. Add Worcestershire sauce, beef broth, thyme, rosemary, garlic and cornstarch along with a little salt and pepper to taste.
5. Cook uncovered for 5-10 min over low heat, stirring occasionally to ensure it's well blended.
6. Meanwhile, cook instant potatoes per package instructions (usually it's boil water and add potatoes and then let sit)
7. In a 9x13 baking dish, place beef mixture on bottom then top with mashed potatoes. Place shredded cheese on top of potatoes. 
8. Bake until bubbling on sides (about 30 min). If you like a crusty top, broil for the last few minutes. 

This can also be served in a round casserole dish as it sets up nicely and can be served like a pie. I paired it with a salad and crusty garlic bread. You could also serve these in ramekins and serve as individual servings for a different twist. 

It's delicious as a leftover - I just ate some while I wrote this! 

Bon Appetit! 

I'll be back soon with pictures from Christmas. The decoration portion will be over due but hey, better late than never! 

Simple Beef Stroganoff

I go through food phases. I have always had strong aversions and cravings for foods. I have no idea why but there will be times I HAVE TO HAVE _______ and if you offered me _______ I'd gag even though I loved it. I know. It's weird. Can you imagine how bad it was when I was pregnant!? Anywhoozle, not long ago I woke up and said "I must have Stroganoff". Apparently I was craving mushrooms and something creamy. 

So I went to my favorite and most trusted cookbook The Joy of Cooking. I use this often, my mom uses it, my grandmother used it and maybe even her mom. So it's a good cookbook. 
I scanned their recipe and made a few twists of my own so here are two options for an EASY and scrumptious dinner! 

Poor Man's Beef Stroganoff

1lb lean ground hamburger
1 sm package of mushrooms, chopped
beef bouillon (I like Better Than Bouillon that comes in a jar vs the cubes)
2-4 Tbs sour cream
1-2 Tbs garlic paste (or 1-2 minced garlic cloves)
1-2 Tbs corn starch
Salt & pepper to taste
Olive Oil (EVOO)
Egg noodles (thin preferably) 

1. In a pot or large sauce pan (I use my cast iron pot), over medium heat add a Tbs or two of EVOO and begin browning the hamburger. Once it is partially browned, add the mushrooms. It's important to use lean ground beef because you don't drain the juices and you don't want tons of fat in the sauce. 
2. Add 2-4 TBS of beef bouillon and 1-2 Tbs garlic paste to the mixture and continue to cook until mushrooms are reduced to about half their size and the meat is browned. 
3. Because I like a gravy consistency for my sauce, I like to add water and cornstarch to the mixture. Add 1/2-3/4 cup of water that has been mixed with 1-2 Tbs of cornstarch (flour will also work). When you add it, be sure to mix diligently so it doesn't clump. 
4. You'll notice the mixture starting to thicken. You can add more or less water and cornstarch depending on what consistency you want your sauce to be and how much you need. If you need it to stretch because you're feeding a crowd, add more water/cornstarch and also add a little more beef bouillon for flavor. 
5. Let simmer for 10-15 min so flavors can mesh. While this is happening, cook your egg noodles according to package instructions. 
6. Add 2-4 Tbs of sour cream to the sauce. You want it to be a light brown color in the end. 
7. Add salt and pepper to your liking. 
8. Drain noodles and top with sauce. I prefer putting the noodles in each bowl and topping with sauce versus mixing it one big bowl. 
9. Garnish with a little Parmesan cheese and a lemon wedge (the lemon helps bring a little acidity to the creamy sauce)

Rich Man's Beef Stroganoff 

In this version, instead of using ground hamburger, you can use leftover steak or grill a steak (any type will do) to medium rare. This happens to be my absolute favorite use of leftover steak (thanks for the tip mom!). So much so that I may even grill an extra piece next time just to use in stroganoff. 

1. Cut grilled steak in to bite size pieces
2. Saute mushrooms in EVOO until slightly reduced 
3. Add steak, beef bouillon and garlic paste to the mixture then follow steps 3-9 from the Poor Man's Beef Stroganoff recipe

It's important not to overcook the beef in this version so it's not tough, which is why I suggest medium rare steak if possible. If not, it still works, the meat will just be a little more dry/tough. 

I'm already salivating over the thought of another scrumptious meal of Rich Man's Beef Stroganoff. I have steaks in the freezer for just such an occasion! 

Bon Appetit! 

Lamb Stew (gourmet meal part deux)

I promised here that I'd show you how to use those delicious leftovers. Of course, feel free to eat it all just as it was cooked originally but I think that lamb stew is a close second in terms of delicious meals, especially in the winter. 

Lamb Stew

Ingredients
Lamb (leftover from here), cut in bite size pieces
3-4 stalks of celery, finely chopped
2-3 carrots, chopped
1 large onion, minced
3-4 potatoes (skin on), chopped in bite size pieces
leftover gravy
any other leftovers (like green beans, mashed potatoes, mushrooms, etc.) 

Directions
1) Saute the celery, carrots, lamb and onions in a little EVOO (extra virgin olive oil) just until they are tender (and mushrooms, green beans, or any other veggies if you are adding more)

2) Add the leftover gravy from the leg of lamb. This adds a ton of flavor to the stew! Then add the potatoes (but don't add the leftover mashed potatoes yet)

3) Add just enough water to cover everything. 

4) Cover and simmer 1-2 hours (basically until the veggies are done). And by simmer I mean not boiling but hot enough to be just below boiling. 

5) Add any leftover mashed potatoes if you have them, this helps thicken the stew. If you don't have any or it's still runny, in a small cup place a little water and some cornstarch or flour (the same type of "slurry" we did for the gravy here). Add just enough to make it stew like versus soupy. 

6) Add salt, pepper and garlic to taste. 

Here's a pic of mine when it was finished...if only you could smell this yummy goodness. 

Viola! SUPER easy stew! This freezes great. We actually ate a meal and then I took what was left of the stew and froze it in 1 cup containers so I could eat it for lunch as I desired. Sort've like my own frozen dinners if you will. I would serve this with some form of bread so you sop up the yummy gravy (that's a very southern thing). 

Bon Appetit! 

Gourmet meal sure to impress!

I've mentioned before that I come from a great line of cooks. My mother is no exception, despite the fact that she is spoiled now and my dad likes to do most of the cooking since he retired. :) So when she called before their visit not long ago and asked if she could bring a leg of lamb or a roast for dinner, I didn't even hesitate when I yelled said loudly LAMB! 

This is one of those dishes that she swore was super easy but I never really watched her do it so I just assumed it was complicated. Turns out my mom was right. I'm sure there is some psychological analysis that can be done from that last statement. It really is so easy to make and will surely impress anyone you serve it to. 

So without further ado, you must try this absolutely delicious and easy, yet truly gourmet dish! And here's a little teaser...there will be another post about how to handle the leftovers next.

Roasted Leg of Lamb

Ingredients
1 semi-boneless leg of lamb (preferably US because of the milder taste but not required)
salt
pepper
garlic powder
fresh rosemary
2-3 Tbs cornstarch or flour


How to prepare the meat
1) Remove the plastic coating and pat dry.

2) Remove any excess fat from the lamb but you'll want to leave some for flavor and moisture. We just trimmed a little bit. 

3) Spray the bottom of a glass baking dish with PAM or some non-stick spray. We used a 9x13 glass baking dish. You don't want to use a roasting pan because it may dry it out too much. 

4) Chop fresh rosemary (~2Tbs). We just went outside to my rosemary plant and chopped a few sprigs. Remember you don't want the hard stem, just the "leaves"

5) Coat BOTH sides in salt, pepper, garlic powder and the chopped rosemary. And when I say coat, I mean you want it like a crust. Now is not the time to scrimp! The rosemary won't be enough to coat so just spread it evenly between both sides. 

6) Bake at 350 degrees for 20 min per pound (less if you like it medium rare). If you want to check the temperature, it should come out where the beef section is on your thermometer. 

7) FOR THE LAST 20 MIN OF BAKING pour 2-3 cups of water in the bottom of the pan. This is going to be the base of your gravy. 

8) Remove the roast and place on a plate. We covered ours lightly with foil to help it stay warm while we finished making gravy and setting the table. 

9) When you slice the meat to serve, slice it against the grain so it's more tender.

Here's a picture of ours as it was resting...seriously I'm drooling as I see this picture. If only you had smell-a-vision so you could truly appreciate how the house smells when this is cooking. D.I.V.I.N.E. 

Gravy for the meat (an absolute must!)

1) You can transfer the drippings and water from the pan over to a pot or simply place your glass baking dish on the stove and cook the gravy in it (which is what we did). Place it on medium heat and start to stir so you get all the little drippings that have stuck to the dish moving around and unstuck. 

2) In a small cup, add 3 Tbs of flour or cornstarch to approx 1 1/2 cups of water and whisk so that it's nice and smooth (no clumps). This is what you'll use to thicken the gravy. We call it a "slurry"

3) While continuously stirring, add the slurry little by little to the drippings until it's slightly thickened. You don't want it super thick like biscuit gravy but you don't want it watery like au juis. It should be somewhere in between. We didn't end up using all of our slurry because it wasn't necessary. 

4) Taste and add salt, pepper and garlic powder as needed. Ours needed a little of all three.  

5) By now your meat has rested and there are probably some juices at the bottom of the plate it's sitting on - toss those in to your gravy too! It's just that much more added flavor! 


We served our lamb with home made mashed potatoes since we had gravy for the potatoes. It would also be good with rice if you're not a potato fan. We also had green beans and a fresh salad from my dad's garden (boy do I miss a good garden!). 

I should have taken a picture of our plates but I was a bit too busy running around getting things on the table while managing the toddlers. Trust me when I say it's super delicious. I requested this every birthday and Easter growing up. 

The next post will be about what to do with all the leftovers, including those potatoes! So don't toss anything out! You can use it to make an equally delicious dish that is great for freezing. 

Bon Appetit! 

Using the rest of that whole chicken

This post is part deux from this one. For those of you who don't know what I'm talking about because you didn't read the other post, that's OK. You can still follow along. 

Essentially in the last post I showed you how to roast a whole chicken. Now I'm going to tell you how to use the rest of the bird to make chicken stock and or chicken noodle soup. It's good for the soul - or so they say. 

Let's start with the fact that you've picked as much of the meat off as you want to eat. Don't pick it off to put it in the soup, it will naturally come off when you prepare your stock. Just pick off what you plan on eating or saving for sandwiches then you can go ahead and get ready to make your soup. 

First let's cover what you'll need: 

1 large onion, chopped
2-4 stalks of celery, chopped
2-4 peeled carrots, chopped
chicken bouillon
water
salt and pepper to taste
noodles of choice (I like egg noodles) or you can use rice


Step 1: in a large pot, place your entire chicken. Yep, you heard me, put the whole sucker in there. I like to remove the stuffing (the lemons, onion, etc.) before putting it in the pot because it fits better. Cover it with water to almost the top of the pot. 

Step 2: chop your vegetables listed above (celery, onion, carrots) and put them in the pot. The size is up to you. I like my celery and onion more finely chopped and the carrots more chunky. Also put a generous tablespoon of chicken bouillon in the pot. I use Better Than Bouillon because I think, as the name suggests, it's better than the cubes. 

Step 3: cover and cook everything at a slow boil for 40-60 min. I honestly throw it on and forget about it. You'll know it's done when your vegetables are super tender and the meat is falling off the bone. 

Step 4: let the soup cool enough that you can put your hands in it. I  put mine outside on the back steps when it snowed last week to expedite the process. Putting pots of hot boiling liquid in the fridge. Not OK. Outside on a concrete slab...no problemo. 

Step 5: once it's cooled sufficiently, with your hands, pick out all the bones and skin while leaving all the meat. This is gross. I'm not going to lie. But if you do it gently, the bones tend to stay together fairly easily. 

You'll see that the meat comes off in chunks so I go ahead and shred it in my hands while I'm at it. 

And the skin is the slimy part that you feel. 

In the end you'll have a pot like this...

and a bowl of skin and bones like this...

Step 6: this step you can do now or you can do later. Because the chicken had some fat in it, you may have noticed that the broth is a little oily feeling. Usually there is only a little. I like to put my pot in the fridge overnight and let the fat harden, then I can scoop it off. 

That top layer is just the leftover fat and it's easy to scoop off. It's also what has helped flavor your stock. Daniel thinks it so gross but it's just part of working with a whole bird so don't let it wig you out. 

Speaking of stock, if you had no intentions of making chicken noodle soup and just wanted to make chicken stock for other recipes, when you are scooping out the bones, go ahead and scoop out all the vegetables too. Then you're left with just liquid, which can be frozen and used as needed. I've heard that freezing it in small bags (measured cups) or in ice cube trays are a great way to store it so you can use only what you need for each recipe. 

What's the difference in stock and broth you ask? Stock is usually made from the bones and other scraps but not seasoned. Broth is made similarly but with the addition of salt, pepper and other herbs so that it has lots of flavor. Sometimes broth is just made with the meat and not the bones whereas stock is made with the bones and meat. In all honesty, they can be interchangeable in recipes. 

Just a little trivia for you. 

If you plan on freezing your soup for later - do that now. I don't like to add the starch (noodles or rice) until it's time to serve. If you are making it to eat immediately, move to step 7. 

Step 7: now that you have your meat and veggies, it's time to add your starch. I tend to like egg noodles in my chicken noodle soup but my mom always makes hers with rice. I tried quinoa one time. Me = not a fan. Daniel loved it. It really is a personal preference. Since I'm the one cooking it, we use noodles. Simply bring the soup back to a boil and add your starch of choice. 

Be sure to taste it - sometimes it needs more salt and pepper...sometimes it needs a little more bouillon added. It's really up to your taste buds. 

Viola! Homemade chicken noodle soup! I promise you this will taste soooooo much better than any can of soup you can get. And it doesn't have all the preservatives and salt that you get in the canned stuff. 

I like to add a little fresh lemon juice to each bowl as I'm serving it. I think the acidity brings out the flavors a little better. My mother in law loves to put hot sauce in hers. Either way...

Bon Appetit! 

Something every southern woman should know how to do.

It is my belief that every true Southern woman should know how to cook a whole chicken. Now don't worry, I didn't say process and cook, I just said cook - as in you can buy it at the grocery store. No plucking of feathers going on over here in Schrallville. 

Chalk it up to my love of cooking homemade or maybe it reminds me of growing up and watching my mom and grandmother do so. Either way, I think we live in a society that relies too much on instant or mostly processed meals. This by no means is quick but it's much tastier, better for you (less chemicals) and might I add, gives you three meals in one! No brainer. 

When I mentioned that all true Southern women should know how to roast a chicken to my friend Anna M she just looked at me like I was crazy. Literally like I had grown a third eye right in front of her. Then she says "why can't I just buy a rotisserie from the grocery store?" Here's why: rotisserie chickens, while very tasty, are not as good in soup and most of the time are smaller with less meat than a chicken in the grocery store for the same price. An average roasting chicken is only $5-7 at the grocery store while a rotisserie is usually $7-8. In this little demonstration, I'll share with you how you can make a delicious (and might I say impressive) meal AND turn it in to multiple meals.

So yesterday we set out for Anna M's lesson. After I attacked her southern-ness, she was resigned willing to learn. Plus she said if there was a zombie apocalypse she would be able to eat because she knew how to roast a chicken. 

Let the lesson begin! 

First, let's start with our ingredients. You'll need the following: 

• stick of butter
• one whole chicken (any size will do)
• one lemon
• one onion
• fresh herbs
• salt and pepper 

Let's talk about the herbs for a moment. This time I used thyme and sage because it's one of my favorite combinations. But another option is rosemary. I used this often in our old house because I had a big rosemary bush out back I could just clip. You can also skip the herbs and use celery. I prefer fresh herbs because I think they make the meat much more flavorful. Plus, the scent that permeates through the house as it's cooking...ahhh divine. 

OK, back to the show...err chicken. 

Cut the chicken out of the bag and remove the bag of "stuff" that is usually inside the kitchen. This is usually the gizzard and a few organs that can be used for broth, although I just throw it away and don't use it. I know wasteful. But I've never really found it made a difference so I just toss it. 

Next place your chicken in a dish. We used a 9x13 baking dish since that's what she had on hand. I use a roasting pan which is nothing more than a metal  pan with a rack that sits inside. It doesn't really matter. The rack just let's the bottom sit above the juices. But again, don't get hung up on that - it doesn't matter. It will all cook and taste the same. But if you did want to get one, Ikea has a great one that runs around $14-18. 

Be sure to place the chicken breast side up. How can you tell? See how the wing tips are pointing up? I try to imagine what the chicken would look like if it were alive and then that always tells me which part is the breast side. I know. It's morbid but it works for me. 

Next, cut your onion, lemon and 1/2 stick of butter in to slices. This is what you'll stuff the chicken with along with your herbs. The herbs do not need to be cut. 

OK, here's the grosser part...well assuming you've made it this far and didn't stop when I told you to pull out the bag of organs from the middle of the chicken. It's time to stuff the chicken. This was where I almost lost Anna M...

Open up the back end of the chicken and begin stuffing it with the lemons, herbs, butter and onion. Just alternate so that a little of everything is all throughout the cavity. You don't have to stuff it with force, just push a little so that it all gets in there. Sometimes if your onion is large then you may have a piece or two left over. As you're stuffing the herbs, just shove them in there, stems and all. A little here, a little there. This is all what will help flavor your chicken and later your soup. (as you can tell, Anna M was still a little squeamish but she took it like a champ!)

Once you're done, put it back down in the pan, again breast side up. Soften the other portion of your butter and smear it all over the top. Be sure to get the sides and all parts of the chicken that is exposed. It's a little gross, I'll admit, but this is what helps make it crispy and prevent it from drying out. 

Then generously coat the chicken in salt. And when I say generously, I don't mean a small sprinkling or a light dusting. I mean make sure it has a good, thick coat over the top and sides. I use my hand to help pat a little salt on the sides. The salt  will flavor the meat all the way through, which is why it's important to have enough. I promise it won't taste like a salt lick. Sometimes I also toss a little salt inside the cavity before I stuff it if it's a larger bird. Once it's salted, put a small dusting of pepper over it. When you're done, it will look like this:

  

Bake it at 350 degrees for 1.5-2hrs. The bigger the bird, the longer it needs. Now I don't generally use a thermometer. I typically check the bird after 1.5 hours. If the leg wiggles easily and is only being held together by the skin, it's done. If you're nervous, you can stick in a meat thermometer to make sure it's at the right temperature. Some actually come with a little thermometer already inserted in the breast that pops out when it's done. This bird cooked for 1 hr and 45 minutes and it was done. 

Viola! You have a delicious, roasted chicken! 

Once it cools for 10-15 minutes, move it to a plate but don't toss the drippings. Scrape the pan and pour those into a large glass measuring cup or other vessel and stick them in the fridge. We're going to let the fat cool and harden (then scrape it off and toss it) and save the rest of the drippings to use in a soup or gravy. It's a huge flavor punch! 

One of my favorite meals is roasted chicken, roasted sweet potatoes and broccoli. So delicious! My mouth is salivating just thinking about it. 

Still wondering what to do with the leftovers? Here are some ideas: 

• make sandwiches with some of the meat. It's so delicious as fresh deli meat! 
• cut some chicken off and use it in a chicken pot pie
• or my favorite - make homemade chicken noodle soup! 

I'll post more about the chicken noodle soup in another post. If you plan on making soup - don't throw out the carcass. We'll use that to make fresh chicken stock for the soup so nothing is wasted. 

Bon Appetit! 

Where's the beef?

Ever had those weeks that you just crave something? I mean like crave, can't take your mind off of it, obsessed. Or is it just me? Maybe I have a weird connection with food. In pregnancy, I become crazy about food. Massive aversions, massive cravings. It's super fun (not so much). 

Anyway, last week when I went to the grocery store, apparently I was craving beef. I came home with hamburger, pot roast and steaks. 

All three were amazing but let's talk about what I chose to do with the beef. Why is it I always forget how good beef stroganoff is? Here's how I made it...

Beef Stroganoff

(cook/prep time 45 min, serves 4)

1 lb ground sirloin 
3/4 to 1 package of fresh mushrooms, chopped
1 small onion, chopped
1 Tbs garlic powder
1 can cream of mushroom soup
1 can beef stock
1 cup sour cream
2 Tbs butter

1 lb pasta (like egg noodles or fettuccine) 

In a skillet or pot, brown the hamburger. Once this is brown, add the butter, onions and mushrooms. Saute for 10 minutes. Add everything except the sour cream, which you'll add at the end of the cooking time. Stir until well mixed. Cover and let simmer for 30-45 minutes. Just before serving, stir in the sour cream. 

Serve over cooked pasta. It's that simple but oh-so-good! I also served it with a delicious salad and garlic bread. 


P.S. I recently tried a new version with a few small edits that can be found here. 

Bon appetit! 

Homemade Creamy Marinara Sauce

*I just realized a very important ingredient so I've added it (bay leaves) So sorry!

Last year I discovered what to me was a little taste of heaven called Pasta Fresca's Creamy Marinara sauce. All I wanted to eat was their spaghetti with the sauce. I was obsessed. But at $10 a pop, it's sort've hard to do on a regular basis. So I set out to mimic the ever-so-heavenly sauce. I've been making it for over a year and every time I serve it, my family raves. So over Christmas we had 18 to feed one night so I volunteered to make spaghetti. People loved it. And not just because they are family. My Uncle Si, who says he doesn't like spaghetti (that's weird, Uncle Si) raved about it. So this post is for you Aunt Carol so you can make it for him!

Keep in mind that some of my measurements are guesstimates because I tend to cook by taste. Don't be scared to add extra seasoning like parsley or more basil, thyme, garlic or oregano if you like a huge kick of flavor. I just tend to pour until it looks and tastes good.

Creamy Marinara Sauce

Prep/Cook time: 1-2 hrs (mostly cooking time)

1 large can crushed tomatoes (only use crushed)
1 sm can tomato paste plus 2 cans of water
1 regular can of tomato sauce
1 small onion, chopped
1/2 pound Italian sausage (spicy or regular, your choice), browned and chopped
1 Tbs oregano
1 Tbs basil
1 Tbs thyme
2-3 bay leaves
2-3 Tbs garlic powder
1/4 to 1/3 cup of sugar
whipping cream or half & half (approx. 1 cup)
1/2 can of parmesan cheese
salt & pepper to taste

In a large skillet or pot over med-high heat, brown the sausage and onion.  Add tomatoes, tomato paste, water, tomato sauce, oregano, basil, thyme, garlic, bay leaves and sugar. Stir until well mixed then turn down to low heat and let simmer, stirring occasionally for 1-1.5 hours. Do a taste test to make sure it tastes good. If it's bitter, add a little more sugar. Remove the bay leaves and 30 minutes prior to serving, add the parmesan cheese and enough cream to change the color to a light red. If the sauce is too thick, you can add some water from the pasta to make it thinner.

We serve this over thin spaghetti noodles but you can use any of your favorite noodles. This recipe also works in lasagna if you skip the parmesan and cream at the end. Another option is to use hamburger instead of sausage or skip the meat altogether. I just find that sausage has a better flavor overall.

Bon Appetit!

Crack Muffins

It's been awhile since I shared any new recipes. Mostly because I've been busy decorating, designing, trying to stay above water...you get the picture...to actually experiment. However a near tragic accident occurred the other day that almost caused me to lose my husband, mother-in-law and a dear friend. I lost the recipe for my Chocolate Chip Pumpkin Muffins.


No, I'm not being dramatic. My MIL nearly cried when I told her I couldn't find it and Anna M said that she might have to de-friend me. Daniel was slightly more forgiving. Only slightly.

Thankfully the MIL found it written down (it is one her mom found back in the 1980's) on a phone book she saved and all is well again. So because of this, I'm now putting the recipe on the blog so I don't lose it again! I've already used my blog to find a recipe I lost for something else. (hmm, see a pattern here? Perhaps it's the little elves that like to sit on my counter while I'm cooking).

We've affectionately coined these "Crack Muffins" because people swear there is a secret ingredient that causes addiction. There's not. They are just that darn good.

Chocolate Chip Pumpkin Muffins

2 cups sugar
2 cups flour
2 tsp baking soda
2 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
1 cup oil
4 eggs
1 16oz can pumpkin
1 tsp vanilla

Mix together until creamy and then add 1-1.5 bags of chocolate chips (I use the dark chocolate or semi-sweet). Spoon in to muffin cups and bake for 18-20 min at 350 degrees.

Bon Appetit!

Mama Mia!

I'm excited to finally have something to post! I was so busy during the holidays (and our house had the plague) that I didn't have time to post anything. Now that I've got more time, I don't have anything to post about...until now.

We had friends over for dinner Saturday night and whenever I cook for a dinner party, big or small, I like to do something fun and different. Sometimes I'll go with the basics - chili, lasagna, roasted chicken breasts, etc - but usually I like to have a more unique dish that someone wouldn't have regularly. I picked a few people's brains but I still couldn't decide (thanks Jaime and mom!). Finally I chose shrimp burgers since it was supposed to be so nice outside. But low and behold, when I went to make another new dish on Friday night, I realized that the new dish took 4 hrs to make. Well it being 3:30p already, that wasn't going to work. So I decided to defer the dish to Saturday night and scrap the shrimp burgers.

Here is the recipe for the most delicious pasta that is truly restaurant quality - Classic Ragu Bolognese. The recipe card is from Bon Appetit so I must have saved it from my Cook's magazine. Other than the cooking time (most of it is simmer time, not actual you cooking), it's super easy to make. I made a few tweaks to the recipe and everyone LOVED it. And I took their opinions seriously since one of them was Italian.

This recipe is great because the sauce can be made up to 2 days ahead but be aware it takes 3.5-4hrs to make (simmer time).

Classic Ragu Bolognese

makes 4-6 servings; cook/prep time 3.5 hrs

 

Ingredients
2 Tbs EVOO
2 medium onions, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
2 cloves garlic, minced
6 oz ground beef (85% lean)
6 oz ground veal*
3 oz thinly sliced pancetta, finely chopped**
1/2 cup dry red wine
3 cups beef or chicken stock
3 Tbs tomato paste (small can)
1 cup whole milk
1 lb fettuccine noodles
salt & pepper to taste

Instructions
Heat oil in large pot/pan over medium heat. Add onions, celery and carrots. Saute until soft (8-10 min). Add meats and garlic. Sautee until browned, being sure to break up the meat into small pieces. Add wine; boil 1 minute, stirring often and scraping up browned bits (deglazing the pan). Add 2 1/2 cups stock and the tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occassionally for 1.5 hours.

Bring milk to simmer in sauce pan then gradually add to sauce. Cover with lid slightly ajar and simmer over low heat, stirring occassionally, for 45min-1hr. You can add more stock if you need the sauce thinner. Add salt and pepper to taste.

Boil noodles according to package instructions. Add the noodles to the sauce and toss until well coated. You can add pasta water to thin the sauce if necessary. Serve in pasta bowls and garnish with a lemon slice. I found that a little lemon juice over top of the pasta helped cut down on the richness.

*can substitute ground beef for veal
**can subsitute proscuitto, bacon or salted ham. I used ham seasoning (1 pack/cube of ham bouillon) since one of my guests didn't eat pork

 

Bon Appetit!

Carb heaven is almost here!

Well at least that's what Daniel, the hubby, likes to call Thanksgiving. Once again we'll be staying here for Thanksgiving versus traveling. When we started having kids we chose Thanksgiving as the holiday we'd stay home so we could rest, plus Daniel usually has to work on Black Friday. Apparently people like to work off some of the glutton the day after.

Now I grew up eating Thanksgiving with at least 18-25 people (all family mostly) and we had TONS of food to choose from. I have to say I struggled this year with "Should I fix a full meal? Should I fix a contemporary meal? Should we do something else?" Finally enough people pulled me out of my slump and told me to fix a normal meal on a smaller scale. So at the request of dear old hubby, who chose our fine menu, here's what we're having:

• Turkey
• Stuffing/Dressing
• Gravy
• Green Beans
• Mashed Potato Casserole
• Sweet Potato Casserole
• Macaroni and Cheese
• Rolls
• Pumpkin Pie with homemade whipped cream

He was very specific when he gave me the "Please can we have" list, as you can tell by the homemade whipped cream request. Tomorrow I'll go ahead and make the casseroles so they can cook the next day while the turkey is in the oven and I won't have to prepare them all on the same day. I need to test what will fit and not fit in our oven so I can decide if I actually need to pre-cook anything to just be reheated in the microwave if I'm in a pinch. I'm not 100% sure that all the casseroles and the turkey will fit in my little oven. Oh how I dream of a bigger kitchen some day (with double ovens).

But without further ado, here's a yummy recipe for homemade macaroni and cheese. I've tried many but this one is the absolute best!

Macaroni and Cheese

(found on www.recipezaar.com)

Ingredients

• 8 oz macaroni
• 4 Tbs butter
• 4 Tbs flour
• 1 cup milk
• 1 cup cream or half & half
• 1/2 tsp salt
• pepper to taste
• 2 cups sharp cheddar cheese
• bread crumbs (optional)

Directions

1. Cook and drain macaroni according to package instructions and set aside
2. In a large saucepan melt butter then add the flour, salt and pepper, using a whisk to stir until well blended
3. Pour milk and cream in gradually, stirring constantly
4. Bring to boiling point and boil 2 minutes (stirring constantly)
5. Reduce heat and cook 10 minutes (stirring constantly)
6. Add cheese and simmer an additional 5 minutes or until cheese melts (stirring occasionally)
7. Turn off heat and add macaroni. Toss well with cheese sauce until coated.
8. Transfer to a greased baking dish.
9. Sprinkle with bread crumbs OR top with a little shredded cheese
10. Bake 20 minutes at 350 degrees or until top is golden brown

Bon Appetit!

Mo ice peese

What? You don't speak toddler? For those of you who need a translation that's Charlie speak for "more rice please" which is a common phrase around our house. I've read in plenty of places that when you're trying to get your toddler to try new foods to always include something they love on the plate too. It used to be mashed potatoes in our house but since my mom taught me a new way to make rice, it's now rice. We eat it all the time as a side dish, which I'm OK with given that we use brown rice with black lentils and couscous in it. So for all you mom's looking for a new side dish that the kids should love, here it is (and shhh it's actually not bad for them!)

I use Rice Select Royal Blend rice with flaxseed and the specific kind I get is Texmati Light Brown Rice with whole wheat pearl couscous, brown flaxseed and black lentils. It comes in a clear container found in the rice section. They make other types but after comparing and trying others, this one has the most flavor, texture and nutritional value.

1. Measure out the amount of rice you plan to prepare (for us it's 1 cup)
2. Measure out the required amount of water (for us it's 1 pint) listed on the package instructions and add 1-2 cubes of chicken bouillon. Or if you use the Better Than Bouillon then it's 1 tsp.
3. In a sauce pan, melt 1 TBS butter
4. Gently sautee the rice in the butter (just a few minutes)
5. Add the water/bouillon mixture and bring to a boil
6. Reduce heat and cook (covered) the required time (as indicated on the package)

It's literally that simple. The butter and chicken bouillon give it a wonderful taste and no other seasoning is required. It's SO delicious!

Bon Apetit!

I could eat this pasta every day...

I'm not joking. I could eat this pasta, specifically the sauce, every day. And it's healthy! This recipe is from the July 2012 Southern Living magazine. My parents made it for us when we were there not long ago and honestly, if I looked at the recipe, I wouldn't have probably tried it. When you read the original recipe, it looks a little complicated and when it's veggie based, I tend to shy away. I know, shame on me. But this is DELISH and not that hard to make. The sauce is similar to a creamy white sauce (think fettuccine) but without all the cream, oils and fat. I've made a few modifications from the original recipe for taste and simplicity (and mine wasn't this pretty in the bowl).  Give yourself an hour to make it the first time but it really doesn't take that much time. Once you make it you will be able to do a few parts simultaneously which will make it go faster. If you read through my recipe, you'll see where I've tried to show you when to do things at the same time. And how great is it to get these veggies in your kids without them knowing the sauce is veggie based!?

Summer Pasta

Makes 4-6 servings

2 medium yellow squash
2 medium zucchini
2 medium carrots (or 5-6 baby carrots)
1 small onion, chopped
3 cloves garlic, minced
3/4 cup vegetable broth
4 Tbs olive oil
1 tsp salt
1/4 cup chopped fresh basil
4 oz prosciutto, torn in to strips
1 to 1 1/2 packages of spaghetti, pappardelle, angel hair or fettuccine noodles (whole wheat is best)
1 Tbsp butter
3 green onions, chopped
4 oz mascarpone cheese (easily found in most grocers speciality cheese section)
3/4 cup Parmesan cheese

Directions

1. Cut 1 squash, 1 zucchini and 1 carrot into 1/4 inch thick slices (do not need to peel). Place in dutch oven or large skillet (with lid). Add the small chopped onion, minced garlic, 1/2 cup vegetable broth, 3 Tbs olive oil and 1/2 tsp salt.
2. Cover and cook over medium-low heat, stirring occasionally, 20-30 minutes or until the veggies are very tender.
3. Stir in 1/4 cup basil and 1/4 cup of remaining broth. Transfer to a food processor or blender and process until smooth.
4. While the mixture is cooling, saute the prosciutto in a lightly greased pan over medium heat until browned and crispy.
5. Cook the pasta as directed on the box (boiling water, salt, yada, yada, yada)
6. While pasta is cooking, place the veggie mixture in a sauce pan and add the 4 oz of mascarpone cheese and 1/4 cup of Parmesan cheese. Cook on low-medium heat until cheeses are melted and well blended. You can use some of the pasta water to thin the sauce if desired.
7. Also while pasta is cooking,  cut remaining squash, zucchini and carrots into very thin ribbon like strips (you can use a mandolin or Y-shaped vegetable peeler or if you don't have one, like me, just use your knife). Melt butter with 1 Tbsp olive oil in skillet over medium heat. Add vegetable ribbons, green onions and 1/2 tsp salt. Saute 5 min or just until tender.
8. Drain pasta and pour the sauce over top. Toss until well coated.
9. When plating, top pasta with vegetable ribbons, prosciutto and a little Parmesan cheese. Can also add a little extra basil for color.

So good! Let me know what you think once you make it. You could also put other steamed veggies over the pasta instead of the squash, zucchini and carrots.

Bon Apetit!