tag:blogger.com,1999:blog-65426883855067726952024-03-14T02:07:54.189-07:00RecipesNicolehttp://www.blogger.com/profile/12745299653009312182noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-6542688385506772695.post-50270132211247891592011-11-16T18:06:00.000-08:002011-11-16T18:08:55.900-08:00Chicken (minus the tortilla) Soup<div style="text-align: justify;">Well, in my last post I promised recipes for yummy soups, and I've been pretty delinquent. There's been plenty of cooking going on in the Maxwell house, just not much time for writing about it! I thought it was finally time to get back on here and tell you about the first soup. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Chicken tortilla soup. Not usually one of my favs, but it sounded good enough to give it a try, and I'm so glad I did! The cheese sauce added in at the end really put this soup over the edge. It kind of reminded me of a chicken enchilada...ya know, only in soup form. Oh, and the title, I don't like tortilla chips in my soup, hence the "minus", but feel free to add them if your little heart desires.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-k9tS8i831oA/TsRnO2dxe8I/AAAAAAAADPs/yr-11adQSFk/s1600/DSC_0343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-k9tS8i831oA/TsRnO2dxe8I/AAAAAAAADPs/yr-11adQSFk/s640/DSC_0343.jpg" width="602" /></a></div><br />
<u>Chicken Tortilla Soup</u><br />
<span style="font-size: x-small;">from </span><a href="http://soupaddict.com/2010/02/chicken-tortilla-soup/"><span style="font-size: x-small;">Soup Addict</span></a><br />
<br />
Yield: 4-6 servings<br />
<br />
<u>Ingredients:</u><br />
<br />
Soup:<br />
<ul><li>1 tablespoon canola oil</li>
<li>1 tablespoon butter</li>
<li>1 medium yellow onion, chopped</li>
<li>1 rib celery, chopped</li>
<li>2 cloves garlic, minced</li>
<li>4 cups <a href="http://the3maxwells-recipes.blogspot.com/2011/11/homemade-chicken-stock.html">chicken broth</a></li>
<li>1 red bell pepper, chopped</li>
<li>1 serrano, chopped</li>
<li>1 jalapeno, seeded and minced*</li>
<li>1/2 teaspoon salt</li>
<li>1/4 teaspoon pepper</li>
<li>1/2 teaspoon ground cumin</li>
<li>1/2 teaspoon ground coriander</li>
<li>1 tablespoon sugar</li>
<li>1 tablespoon chili powder</li>
<li>15 ounce can tomato puree</li>
<li>1 tablespoon Worcestershire sauce</li>
<li>1 pound cooked chicken, shredded (if you made your own broth, you've got chicken, if not, a rotisserie chicken would work great)</li>
</ul>*Original recipe called for only 1/2 a jalapeno. I like a little heat so I added in a whole one. Add to taste.<br />
<ul></ul>Cheese Sauce:<br />
<ul><li>2 tablespoons butter</li>
<li>2 tablespoons flour</li>
<li>1 cup heavy cream (1/2 and 1/2 or milk if you're feeling less indulgent)</li>
<li>1/2 teaspoon salt</li>
<li>1/2 teaspoon pepper</li>
<li>8 ounces cheese grated (I was able to find a jalapeno Jack cheese, any type of spicy cheese would be great)</li>
</ul><u>Preparation:</u><br />
<br />
Soup:<br />
<br />
<ul><li>Heat oil and butter in a large stock pot or dutch oven over medium heat. Sauté onions, celery and garlic until soft.</li>
<li>Add a splash of chicken stock, and then the red bell, serrano and jalapeno peppers. Cook for 2-3 minutes to soften.</li>
<li>Add all of the spices (salt, pepper, cumin, coriander, sugar, chili powder), and stir until fragrant.</li>
<li>Add the remaining chicken stock, tomato puree and Worcestershire sauce. Mix well and bring to boil.</li>
<li>Add chicken, then reduce heat and simmer for 20 minutes or longer, the longer the better!</li>
</ul>Cheese Sauce:<br />
<br />
<ul><li>Melt butter in a heavy-bottomed sauce pan over medium heat. Stir in flour to create a paste.</li>
<li>Slowly add the dairy, stirring constantly, until a thick, creamy sauce is formed. Season with salt and pepper and remove from heat. Add grated cheese and stir to completely incorporate into the sauce.</li>
<li>Add cheese sauce to the soup, stirring to mix well. The soup should now be creamy, but not necessarily spoon-hugging thick.</li>
</ul>Time to eat! I could not stop taste testing this after I made it. I made it on a Sunday night to have for lunch all week, but liked it so much I ended up having it for dinner that very night. Top with sour cream, tortilla chips and/or cilantro. Enjoy!Nicolehttp://www.blogger.com/profile/12745299653009312182noreply@blogger.com1tag:blogger.com,1999:blog-6542688385506772695.post-26455976069136063072011-11-04T11:42:00.000-07:002011-11-04T11:42:57.086-07:00Homemade Chicken Stock<div align="justify">When the temperatures start dropping outside, I start thinking about warm comforting foods. While I would usually pick baking over cooking any day, I love cooking in the fall and winter months. I would much rather prepare a hearty beef stew, steaming bowl of chili or a filling lasagna over a salad any day. Don't get me wrong, I like light spring/summer foods, I just don't find them as fun to prepare.</div><div align="justify"><br />
</div><div align="justify">Added to the list of good comfort foods I enjoy would definitely be soup. In the sake of being completely honest here, I must confess, until this year, I always bought my soup in a can. It was easy, seemed inexpensive and well, it's just what I had always done. When Nick and I were making the menu for last week, I was trying to think of different things to have for lunch. I was tired of making sandwiches, and it was cold, I wanted something warm. When he said, "Buy some soup", I think I responded with a snort. I was tired of unsatisfying soup from a can. And that's when it happened. I decided this would be the season of the soups. Homemade soups. The plan is this: to make a big batch of soup every Sunday evening that I will be able to eat on all week long! I'm two weeks in and so far I'm loving it! But before we get to the yummy soups that have been coming out of the Maxwell kitchen, we have to start at the beginning.</div><div align="justify"><br />
</div><div align="justify">So many soups have a base of chicken stock, so it only makes sense that if you want a delicious end result, that you need to start with something delicious. Enter the homemade chicken stock. So much more flavor without all the salt. And it's also much more cost effective!</div><div align="justify"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-X-hF2CiKmMQ/TrQx_3dOCHI/AAAAAAAADIo/UnAxeHKPkNE/s1600/fridge.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" ida="true" src="http://4.bp.blogspot.com/-X-hF2CiKmMQ/TrQx_3dOCHI/AAAAAAAADIo/UnAxeHKPkNE/s640/fridge.jpg" width="428" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A shot of my stock chilling in the fridge.</td></tr>
</tbody></table><div align="justify"><br />
</div><div align="justify"><br />
</div><div align="justify">Here's the ingredients needed...we're talking basics here.</div><div align="justify"><br />
</div><div align="justify"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3W8O3hES60A/TrQuhGv4OHI/AAAAAAAADIg/rF8Qk5wrTtQ/s1600/stock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="372" ida="true" src="http://4.bp.blogspot.com/-3W8O3hES60A/TrQuhGv4OHI/AAAAAAAADIg/rF8Qk5wrTtQ/s640/stock.jpg" width="640" /></a></div><div align="justify"><br />
</div><div align="justify">And if you can score an organic chicken that's been marked down...even better! This may be the easiest thing I've ever made in my kitchen.</div><div align="justify"><br />
</div><div align="justify"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-IR_LAEBp1i4/TrQqo0AAa3I/AAAAAAAADIY/sXTLbAv0lFA/s1600/DSC_0297.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" ida="true" src="http://2.bp.blogspot.com/-IR_LAEBp1i4/TrQqo0AAa3I/AAAAAAAADIY/sXTLbAv0lFA/s640/DSC_0297.jpg" width="640" /></a></div><div align="justify"><br />
</div><div align="justify"><u>Homemade Chicken Stock</u></div><div align="justify"><span style="font-size: x-small;">adapted from Tyler Florence</span></div><div align="justify"><br />
</div><div align="justify">Yield: About 12 cups</div><div align="justify"><br />
</div><div align="justify"><u>Ingredients:</u></div><ul><li><div align="justify">1 whole chicken, 3 1/2 - 4 pounds, rinsed, giblets removed</div></li>
<li><div align="justify">2 carrots, cut in large chunks</div></li>
<li><div align="justify">3 celery stalks, cut in large chunks</div></li>
<li><div align="justify">2 large white onions, quartered</div></li>
<li><div align="justify">1 head of garlic, halved</div></li>
<li><div align="justify">1/4 bunch fresh thyme</div></li>
<li><div align="justify">2 bay leaves</div></li>
<li><div align="justify">1 teaspoon whole black peppercorns</div></li>
</ul><div align="justify"><br />
</div><div align="justify"><u>Preparation:</u></div><ul><li><div align="justify">Place the chicken and vegetables in a large stock pot. Cover with enough cold water so that the chicken is just covered, too much and the stock will be weak. Place over medium heat.</div></li>
<li><div align="justify">Add the thyme, bay leaves and peppercorns and allow it to slowly come to a boil.</div></li>
<li><div align="justify">Lower the heat to medium-low and gently simmer for 1 - 1 1/2 hours, or until chicken is done. Add more water during this process if it is needed to keep chicken covered.</div></li>
<li><div align="justify">Carefully remove the chicken to a cutting board. Once cooled, remove skin and bones and shred meat for future use.</div></li>
<li><div align="justify">Strain the stock through a sieve into another pot to remove vegetables and herbs. </div></li>
<li><div align="justify">At this point you can use the stock immediately, or cool and store in the fridge for up to a week or freeze for longer storage.</div></li>
</ul><div align="justify">Seriously kids, it doesn't get much easier than that. And I promise, it's oh so worth it! Next up, some great soups worthy of this liquid gold!</div>Nicolehttp://www.blogger.com/profile/12745299653009312182noreply@blogger.com1tag:blogger.com,1999:blog-6542688385506772695.post-39185639051042889972011-10-17T19:08:00.000-07:002011-10-18T06:38:16.568-07:00Chocolate Kahlua Cupcake...and a New Crush<div style="text-align: justify;">It's official. I'm in love! Blog love that is (Don't worry honey, I still love you too!). <a href="http://annies-eats.com/">Annie's Eats</a>, seriously, how did it take me so long to find you? I even had recommendations from a very <a href="http://danielledeskins.blogspot.com/">reliable source</a>. But don't worry, I've been making up for lost time. I have drooled over mouth watering photos and poured over recipe after recipe after recipe! What really caught my eye while browsing her site were the cupcakes. Each one looked better than the last. I finally decided that I just had to make the Chocolate Kahlua cupcakes. Booze, chocolate, coffee, a winning combination.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-IgyYM9O41AM/TpzXOIuCrFI/AAAAAAAAC94/AeQ4UrKwC_M/s1600/DSC_0183.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://2.bp.blogspot.com/-IgyYM9O41AM/TpzXOIuCrFI/AAAAAAAAC94/AeQ4UrKwC_M/s640/DSC_0183.jpg" width="640" /></a></div><div align="justify"><br />
</div><div align="justify">This frosting. I'm not sure how to describe to you how good it is. Amazing. Lip smacking good. Lick every last speck of frosting out of the bowl good. Enjoyed with a cold glass of Kahlua and Cream, this was the perfect way to end an evening.</div><div align="justify"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6dNUIjV6Dxw/TpzXQBzXB_I/AAAAAAAAC-A/odrH5nSA6uM/s1600/DSC_0181.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-6dNUIjV6Dxw/TpzXQBzXB_I/AAAAAAAAC-A/odrH5nSA6uM/s640/DSC_0181.jpg" width="428" /></a></div><div align="justify"><em>Notes from the chef (me): After I started baking, I realized I didn't have enough sugar to complete the recipe as written. I ended up having right under a cup of sugar. I continued through the recipe as written and tasted the batter at the end to see how sweet it tasted. I ended up adding about a tablespoon of honey to the batter. I was very pleased with the results and didn't miss the extra sugar. However, the recipe below is as written from the source.</em></div><div align="justify"><br />
</div><div align="justify"><em>Ever decide last minute that you want to bake and don't have time to let your butter come to room temperature? With the butter still in its wrapper, place it in a shallow bowl of warm, not hot, water. Check after about 5 minutes and flip butter so the other side is submerged. In about 10 minutes total you'll have softened butter!</em><br />
<br />
<em>Original recipe said this would yield 20-24 cupcakes, but I only got 17 from mine.</em></div><div align="justify"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-kvfhAQvY498/TpzXSqsolpI/AAAAAAAAC-I/mlmK_0N9qJQ/s1600/DSC_0185.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-kvfhAQvY498/TpzXSqsolpI/AAAAAAAAC-I/mlmK_0N9qJQ/s640/DSC_0185.jpg" width="428" /></a></div><div align="justify"><br />
</div><div align="justify"><br />
</div><div align="justify"><u>Chocolate Kahlua Cupcake</u></div><div align="justify"><span style="font-size: x-small;">from <a href="http://annies-eats.net/2010/05/12/chocolate-kahlua-cupcakes/">Annie's Eats</a></span></div><div align="justify"><br />
</div><div align="justify"><u>Ingredients:</u></div><div align="justify"><br />
</div><div align="justify">For the cupcakes:</div><ul><li><div align="justify">¾ cup unsweetened cocoa powder</div></li>
<li>1 tbsp. instant espresso powder</li>
<li>1½ cups all-purpose flour</li>
<li>1½ cups sugar</li>
<li>1½ tsp. baking soda</li>
<li>¾ tsp. baking powder</li>
<li>¾ tsp. salt</li>
<li>2 large eggs</li>
<li>¾ cup warm water</li>
<li>¾ cup buttermilk</li>
<li>3 tbsp. vegetable oil</li>
<li>1 tsp. vanilla extract</li>
<li>Kahlua liqueur (enough to brush on cupcakes)</li>
</ul>For the frosting:<br />
<ul><li>12 tbsp. unsalted butter, at room temperature</li>
<li>4 cups confectioners’ sugar, sifted</li>
<li>7-8 tbsp. Kahlua liqueur</li>
<li>2 tbsp. heavy cream</li>
</ul><u>Preparation:</u><br />
<ul><li>Preheat the oven to 350 degrees, and line cupcake pan with liners.</li>
<li> In the bowl of stand mixer, combine the cocoa powder, espresso powder, flour, sugar, baking soda, baking powder and salt; whisk well to blend.</li>
<li>Add the eggs, warm water, buttermilk, vegetable oil and vanilla extract to the bowl with the dry ingredients and mix on medium-high speed until smooth, 2-3 minutes, scraping down the sides of the bowl as needed.</li>
<li>Divide the batter evenly between the prepared cupcake liners, filling about 2/3 full. Bake until the tops spring back when pressed lightly, about 18-20 minutes, rotating the pans halfway through baking.</li>
<li>Let cool in the pan 5-10 minutes, then transfer to a wire rack. Poke a few holes in the top of each cupcake with the tines of a fork and brush with Kahlua while still warm. Allow to cool completely.</li>
<li>To make the frosting, beat the butter in the bowl of an electric mixer until smooth and fluffy, about 2 minutes.</li>
<li>Mix in the confectioners’ sugar until incorporated.</li>
<li>Add in the Kahlua and beat on medium speed until well blended.</li>
<li>Add in the heavy cream and beat on medium-high speed for about 4 minutes, until light and fluffy.</li>
<li>Frost cooled cupcakes as desired, garnish with shaved chocolate, if you're feeling fancy.</li>
</ul><div align="justify"><br />
Linked up with: <a href="http://asouthernfairytale.com/2011/10/16/homemade-meat-seasoning/">Mouth Watering Mondays</a>, <a href="http://allthesmallstuff-cole.blogspot.com/2011/10/tuesdays-at-table-bbq-ranch-chicken-dip.html">Tuesdays at the Table</a></div><div align="justify"><br />
</div><div align="justify"></div>Nicolehttp://www.blogger.com/profile/12745299653009312182noreply@blogger.com2tag:blogger.com,1999:blog-6542688385506772695.post-62055958717051276612011-10-12T18:23:00.000-07:002011-10-12T18:37:05.182-07:00Ina Garten's Sour Cream Coffee Cake<div style="text-align: justify;">Oh my. I should never be allowed to have two big events in back to back weekends again! As I had mentioned last, I was in the process of planning a baby shower for one of my best friends. Well, that was a week ago, and it was a hit! (If I do say so myself). I couldn't have done it without the help of some very special ladies...you know who you are!<br />
</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-rPXFSO39YfY/TpZAQVLxg6I/AAAAAAAAC9I/eg_faidy-qg/s1600/shower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://3.bp.blogspot.com/-rPXFSO39YfY/TpZAQVLxg6I/AAAAAAAAC9I/eg_faidy-qg/s640/shower.jpg" width="640" /></a></div><br />
</div><div style="text-align: justify;">The menu ended up getting tweaked a little. I did serve <a href="http://the3maxwells-recipes.blogspot.com/2011/09/oh-baby-biscuits.html">these biscuits</a>, only I made them a little smaller to yield more from each batch. I also made some <a href="http://www.kingarthurflour.com/recipes/blueberry-muffins-recipe">blueberry muffins</a> that are a staple at my house. King Arthur Flour recipe, they hardly ever disappoint.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-KuzshV-5XtU/TpZATPXMtEI/AAAAAAAAC9Q/HxErlhvpDk4/s1600/biscuits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-KuzshV-5XtU/TpZATPXMtEI/AAAAAAAAC9Q/HxErlhvpDk4/s640/biscuits.jpg" width="478" /></a></div></div><div style="text-align: justify;">Since we were doing a brunch, we decided to go with coffee cake to keep with the theme. I love coffee cake. With streussel, without, warm, cold; I'll take it just about any way I can get it. After much searching I found the recipe I wanted to go with. It of course belonged to Ina Garten. I puffy heart love her. If I could be a guest at any Food Network personality's house, it would so be her. I think she'd be a great host and come on, she lives in the Hamptons! The recipe also called for sour cream in the batter. And when it comes to baking, I think sour cream makes almost everything better!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-t8u7pb9v9zw/TpY4OImbqMI/AAAAAAAAC9A/VBlGXq2rIx0/s1600/DSC_0119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://2.bp.blogspot.com/-t8u7pb9v9zw/TpY4OImbqMI/AAAAAAAAC9A/VBlGXq2rIx0/s640/DSC_0119.JPG" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em>Notes from the chef (me): </em>The original recipe called for a tube pan, which I didn't have. I chose to break out my bundt pan. I placed the first layer of streusel in the bottom of the pan, followed by a layer of batter, more streusel finished off with the rest of the batter. It took right at 60 minutes to bake completely in the bundt pan. Also, after reading several reviews of the recipe, I noticed many people noted that they needed to double the struessel, so I went ahead and did that as well. The ingredients in the recipe below have been doubled from the original.<br />
</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-O4nVEe3ngrA/TpZAVTTPLRI/AAAAAAAAC9Y/rU2ygTMrFXM/s1600/cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-O4nVEe3ngrA/TpZAVTTPLRI/AAAAAAAAC9Y/rU2ygTMrFXM/s640/cake.jpg" width="478" /></a></div><br />
</div><div style="text-align: justify;"><u>Sour Cream Coffee Cake</u></div><div style="text-align: justify;"><span style="font-size: x-small;">from Ina Garten</span></div><br />
<u>Ingredients:</u><br />
<ul><li class="ingredient">12 tablespoons (1 1/2 sticks) unsalted butter at room temperature</li>
<li class="ingredient">1 1/2 cups granulated sugar</li>
<li class="ingredient">3 extra-large eggs at room temperature*</li>
<li class="ingredient">1 1/2 teaspoons pure vanilla extract</li>
<li class="ingredient">1 1/4 cups sour cream</li>
<li class="ingredient">2 1/2 cups cake flour (not self-rising)</li>
<li class="ingredient">2 teaspoons baking powder</li>
<li class="ingredient">1/2 teaspoon baking soda</li>
<li class="ingredient">1/2 teaspoon kosher salt</li>
</ul><div class="ingredient"><br />
</div><div class="ingredient">*I only ever buy large eggs. I decided to take a 4th egg, whisk it just a little, and then added half of that to the batter.</div><div class="ingredient"><br />
</div><div style="text-align: justify;">For the streusel:</div><ul><li>1/2 cup light brown sugar, packed</li>
<li>1 cup all purpose flour</li>
<li>3 teaspoons cinnamon</li>
<li>1/4 teaspoon kosher salt (this is the original amount, I felt 1/2 t would be too much)</li>
<li>6 tablespoons cold unsalted butter, cut into pieces</li>
</ul><div style="text-align: justify;"><u>Preparation</u></div><div class="ingredient"></div><ul><li>Preheat the oven to 350 degrees, grease and flour a bundt pan</li>
<li>Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment for 4 to 5 minutes, until light</li>
<li>Add the eggs one a time, then add the vanilla and sour cream</li>
<li>In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low, add the dry ingredients into the batter until just combined. Finish stirring with a spatula to make sure the batter is completely mixed</li>
<li>For the streusel, place the brown sugar, flour, cinnamon, salt and butter in a bowl and pinch together with your fingers until it forms a crumble</li>
<li>Sprinkle half the streussel topping in the bottom of the bundt pan. Spoon half the batter over the streusel toppings and smooth out with a knife. Sprinkle the rest of the streusel followed by the remainder of the batter.</li>
<li>Place the bundt pan on a baking sheet just in case any batter comes over the sides while baking. Bake for 60 minutes, or until a cake tester comes out clean.</li>
<li>Let cool for at least 30 minutes before turning out.</li>
</ul>Enjoy! This cake stores well up to 3 days in a covered cake pan. Heated up a little it tastes just as good on day 3 as it did the first day you made it!Nicolehttp://www.blogger.com/profile/12745299653009312182noreply@blogger.com1tag:blogger.com,1999:blog-6542688385506772695.post-2715516402557580382011-09-19T18:35:00.000-07:002011-09-21T06:08:43.043-07:00Oh Baby, Biscuits!<div class="separator" style="clear: both; text-align: justify;">I have a dear friend who is having her first baby in November. She and I go all the way back to gymnastics classes when we were maybe five years old. My friends and I are currently planning her baby shower and have decided to have a brunch menu. I'm excited about all the items we've chosen for the menu and I am in charge of most them. In the name of friendship, I've started testing different recipes in search of the best ones for the big day. It's all in the name of what's best for the mommy to be.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-mqXlQFomyYw/Tnfg24zsWII/AAAAAAAAC48/_iUQ20YKsd8/s1600/DSC_2136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="376" src="http://3.bp.blogspot.com/-mqXlQFomyYw/Tnfg24zsWII/AAAAAAAAC48/_iUQ20YKsd8/s640/DSC_2136.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">That's where these tall and devilishly good biscuits come into play. Biscuits and scones will both be on the shower menu, neither of which I've made before. I looked through all the recipes I've saved and have stashed in my "To Try" email folder and found three different biscuit recipes. I looked over each one and decided to try one from Bobby Flay first, mainly because I had just watched the episode in which he made them. They turned out <em>okay, </em>but they weren't nearly as tall and melt in your mouth as I had envisioned.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Next I went with the recipe that created the specimen you see above, by none other than Alton Brown. Really, why didn't I just start with his? These were so easy I couldn't believe it. They came together in about 15 minutes, and after another 15 minutes in the oven, they were ready to hit our plates. Just enough time to get the sausage ready, set the table and fill everyone's glasses. Love when things come together like that! The ingredients are very basic and I would venture to guess that most people would have these items on hand.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-WN8HxG2G_-o/Tnfg8YAbMnI/AAAAAAAAC5A/JkVMOcZotwA/s1600/DSC_2135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="http://3.bp.blogspot.com/-WN8HxG2G_-o/Tnfg8YAbMnI/AAAAAAAAC5A/JkVMOcZotwA/s640/DSC_2135.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: justify;"><em>Notes from the chef (me): The original recipe said you should get 12 biscuits from this recipe. I only got 6. Maybe that means I didn't press my dough thin enough during the initial press down. But I can tell you this. If biscuits this tall and delicious are wrong...I don't want to be right!</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><u>Southern Biscuits</u><br />
<span style="font-size: x-small;">from Alton Brown</span><br />
<br />
<u>Ingredients:</u><br />
2 cups flour<br />
4 teaspoons baking powder<br />
1/4 teaspoon baking soda<br />
3/4 teaspoon salt<br />
2 tablespoons chilled and cubed unsalted butter<br />
1 tablespoon melted butter<br />
2 tablespoons shortening<br />
1 cup buttermilk, chilled*<br />
<br />
*Don't have buttermilk on hand? Place 1 tablespoon white vinegar or lemon juice in a measuring cup and add just enough milk to raise liquid to the 1 cup line. Let stand for 5 minutes.<br />
<br />
<u>Preparation:</u><br />
<ul><li>Preheat the oven to 450 degrees.</li>
<li>In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Use a fork to combine the butter and shortening into the dry ingredients until the mixture looks like crumbs. You want to work fast with this step so the butter doesn't start to melt.</li>
<li>Make a well in the center and pour in the chilled buttermilk. Stir just until combined, dough will be very sticky.</li>
<li>Turn dough onto floured surface. Dust top with flour and fold the dough onto itself 5-6 times.</li>
<li>Press into a 1 inch thick round.</li>
<li>Cut out biscuits with a 2 inch round cutter. (I used a drink shaker since I don't have a biscuit cutter, and all my drinking classes are square at the opening. This worked perfectly.) Make sure not to twist the cutter as you cut biscuits, or they won't rise as high as they should.</li>
<li>Place biscuits on a baking sheet, making sure they are just touching.</li>
<li>Reform the scrap dough, working it as little as possible and continue cutting.</li>
<li>Bake until the biscuits are tall and light golden brown, 15-20 minutes.</li>
<li>And because I couldn't leave well enough alone, I brushed melted butter on the tops of the biscuits as they came out of the oven.</li>
</ul>Linking to: <a href="http://www.jamhands.net/2011/09/recipe-sharing-monday-features.html">Recipe sharing Monday</a>, <a href="http://asouthernfairytale.com/2011/09/19/handmade-holidays-weekly-wrap-up//">Mouth Watering Monday</a><br />
<ul></ul><br />
<ul></ul>Nicolehttp://www.blogger.com/profile/12745299653009312182noreply@blogger.com4tag:blogger.com,1999:blog-6542688385506772695.post-5184842037871067402011-09-16T06:49:00.000-07:002011-09-16T07:04:17.167-07:00Not Your Normal Chocolate Cake<div class="separator" style="clear: both; text-align: justify;">Some things were just meant to go together. PB & J, cookies and milk, chocolate and mayo. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div>I know what you're thinking.<em> Did she really just write chocolate and mayo? Has she lost her mind?</em> Nick thought the same thing when I mentioned to him that apparently chocolate and mayo had this little fling that I had never heard of. I pride myself on thinking that chocolate and I have a close relationship. We go way back. But yet, I didn't know anything about chocolate hooking up with mayo.<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-L7UzaLXOK10/TnKuiHp0CtI/AAAAAAAAC4c/Ql4wD0v_KKs/s1600/DSC_2095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-L7UzaLXOK10/TnKuiHp0CtI/AAAAAAAAC4c/Ql4wD0v_KKs/s640/DSC_2095.jpg" width="428" /></a></div><div align="justify"><br />
</div><div align="justify">I stumbled upon this recipe by accident one day. I was browsing Bon Appetit's website looking for inspiration for our weekly menu when I saw the tab for cake recipes. The cakes made me click on the link, it was beyond my control. While perusing the scrumptious looking photos, the title Chocolate Mayonnaise Cake caught my eye. I did a double take. The picture looked so good, how could there be mayo in there? I clicked on the recipe. After reading through the ingredients I went on to read the reviews. Almost every single person was raving about how moist and delicious this odd combination of flavors was. I knew immediately that I would have to try this myself. Not because I wanted to, but for the sake of science. Or humanity. Or something else that was entirely out of my control.<br />
<br />
</div><div align="justify">The plan: Make this chocolate wonder for an upcoming get together we were having at our house.</div><div align="justify">The deception: Tell no one what was in it until after they had eaten it.<br />
<br />
</div><div align="justify">I served the plates to my guests and anxiously waited to hear what they would have to say. A few bites in and one of our friends asked what kind of chocolate cake I had made. <em>Do you like it?</em> I asked. His response? <em>Yes, it just has a different flavor.</em><br />
<br />
</div><div align="justify">At this point I spilled the beans...or more fitting, the mayo. They were definitely surprised, but everyone agreed it was indeed a very moist chocolate cake.<br />
<br />
</div><div align="justify">My overall review: This was a good chocolate cake. Not great, but good. I think more than anything it was the frosting that I wasn't thrilled with. It was almost <em>too</em> rich. While this wasn't my favorite dessert I've ever prepared, I'm glad I tried it. If for no other reason than to say that yes, I have mixed mayo and chocolate...and lived to tell the story.<br />
<br />
</div><div align="justify"><em>Notes from the chef (Me): As you'll see below, the recipe calls for 3, 8" pans. Since I didn't have 3 pans, I used 2, 9" pans instead. My bake time was a little longer because of that, probably closer to 40 minutes. But just be sure to keep a close eye after you hit the 30 minute mark so as not to over bake them.</em></div><div align="justify"><br />
</div><div align="justify"><u>Chocolate Mayonnaise Cake</u></div><div align="justify"><span style="font-size: x-small;">from Bon Appetit</span></div><div align="justify"><br />
</div><div align="justify"><u>Ingredients:</u><span class="ingredient"><span class="name"></span></span><br />
<br />
<span class="ingredient"><span class="name"></span></span></div><span class="ingredient"><span class="name"></span></span><br />
<span class="ingredient"><span class="name"></span></span><br />
<span class="ingredient"><span class="name"></span></span><br />
<h3>CAKE</h3><ul class="ingredients"><li><span class="ingredient"><span class="name">2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped</span></span></li>
<li><span class="ingredient"><span class="name">2/3 cup unsweetened cocoa powder</span></span></li>
<li><span class="ingredient"><span class="name">1 3/4 cups boiling water</span></span></li>
<li><span class="ingredient"><span class="name">2 3/4 cups all purpose flour</span></span></li>
<li><span class="ingredient"><span class="name">1 1/4 teaspoons baking soda</span></span></li>
<li><span class="ingredient"><span class="name">1/4 teaspoon baking powder</span></span></li>
<li><span class="ingredient"><span class="name">1 cup sugar</span></span></li>
<li><span class="ingredient"><span class="name">1 cup (packed) dark brown sugar</span></span></li>
<li><span class="ingredient"><span class="name">1 1/3 cups mayonnaise (do not use reduced-fat or fat-free)</span></span></li>
<li><span class="ingredient"><span class="name">2 large eggs</span></span></li>
<li><span class="ingredient"><span class="name">1 teaspoon vanilla extract</span></span></li>
</ul><span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="name"></span></span><br />
<span class="ingredient"><span class="name"></span></span><br />
<span class="ingredient"><span class="name"></span></span><br />
<h3>FROSTING</h3><ul class="ingredients"><li><span class="ingredient"><span class="name">10 ounces bittersweet chocolate (do not exceed 61% cacao), chopped</span></span></li>
<li><span class="ingredient"><span class="name">1 1/2 cups (3 sticks) unsalted butter, room temperature</span></span></li>
<li><span class="ingredient"><span class="name">3 cups powdered sugar</span></span></li>
<li><span class="ingredient"><span class="name">1 tablespoon vanilla extract</span></span></li>
</ul><span class="ingredient"><span class="name"></span></span><br />
<h3>special equipment</h3><ul class="ingredients"><li><span class="ingredient"><span class="name">Three 8-inch-diameter cake pans with 1 1/2-inch-high sides</span></span></li>
</ul><span class="ingredient"><span class="name"><u>Preparation:</u></span></span><br />
<span class="ingredient"><span class="name"></span></span><br />
<div class="prep-steps"><h3>CAKE</h3><ul><li class="step"><span class="instructions">Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Combine chopped chocolate and cocoa powder in medium metal bowl. Add 13/4 cups boiling water and whisk until chocolate is melted and mixture is smooth. </span></li>
<li class="step"><span class="instructions">Sift flour, baking soda, and baking powder into another medium bowl. Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Add flour mixture in 4 additions alternately with chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cake pans (about 2 1/3 cups for each). </span></li>
<li class="step"><span class="instructions">Bake cakes until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks 20 minutes. </span></li>
<li class="step"><span class="instructions">Run small knife around sides of cakes to loosen. Carefully invert cakes onto racks and let cool completely. </span></li>
</ul></div><h3 class="prep-steps">FROSTING</h3><div class="prep-steps"><ul><li class="step"><span class="instructions">Place chopped chocolate in medium metal bowl; set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Carefully remove bowl from over water; let melted chocolate cool until lukewarm, stirring occasionally. </span></li>
<li class="step"><span class="instructions">Using electric mixer, beat butter in large bowl until smooth and creamy. Sift powdered sugar over butter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl.</span></li>
<li class="step"><span class="instructions">Place 1 cake layer on platter. Spread 3/4 cup frosting over top of cake layer to edges. Top with second cake layer; spread 3/4 cup frosting over. Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake. <strong>DO AHEAD</strong><em> Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.</em></span></li>
<li class="step"><span class="instructions">Cut cake into wedges and serve. </span></li>
</ul></div><div class="step">I'm linking up with:</div><div class="step"><a href="http://www.alli-n-son.com/2011/09/15/sweet-tooth-friday-brown-butter-and-ginger-ale-apple-dumplings/">Sweet Tooth Friday</a></div>Nicolehttp://www.blogger.com/profile/12745299653009312182noreply@blogger.com2tag:blogger.com,1999:blog-6542688385506772695.post-11904867811330289162011-09-12T18:44:00.000-07:002011-09-12T18:44:02.507-07:00Caramel Budino with Salted Caramel Sauce<div style="text-align: justify;">I consider myself a lucky girl, for several reasons. One of which just happens to be that my husband is a great cook. We both share a passion for all things food related, including having our friends over to share in our culinary adventures. I tend to be a little more conservative with my attempts in the kitchen, while Nick likes to push his limits and try new things. He typically sticks to savory dishes and leaves the baking to me, but this past weekend, while hosting some friends for dinner, he decided to try his hand at a fantastic looking dish he found in the latest publication of Bon Appetit. Caramel Budino with Salted Caramel Sauce. Don't worry, I had no idea what it was supposed to be either. Budino is Italian for pudding. Caramel pudding, with a caramel sauce? Yes, please!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-_3EX6sJK4Qg/Tm6wmJ397DI/AAAAAAAAC4Q/-v-g8pmjpuk/s1600/DSC_2099.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-_3EX6sJK4Qg/Tm6wmJ397DI/AAAAAAAAC4Q/-v-g8pmjpuk/s640/DSC_2099.jpg" width="520" /></a></div><div style="text-align: justify;">Yum, right? It was definitely a hit with everyone. Now, this isn't one of those dishes you can decide to make on the spur of the moment. It does take a little planning and preparation in advance since the pudding needs to set. And a little patience while you wait for the pudding to thicken. That being said, it's worth the extra effort for a show stopper dessert for your next dinner party.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em>Tips from the chef (Nick): I couldn't find chocolate wafers in our grocery store and opted for Oreos. I just removed the cream filling and used just the chocolate cookies. If you have better options than our small town grocery offers, I think the wafers would be a better choice, but know that Oreos will work in a pinch. Also, next time I would reduce the salt amount called for in the caramel sauce. A little seemed to go a long way and it almost verged on being too salty.</em></div><br />
<u>Caramel Budino with Salted Caramel Sauce</u><br />
<span style="font-size: x-small;">from Bon Appetit</span><br />
<br />
<strong><u>Ingredients:</u></strong><br />
<br />
<h3>Cookie Crust</h3><ul class="ingredients"><li><span class="ingredient"><span class="quantity">1 </span><span class="unit">cup </span><span class="name">finely ground chocolate cookie crumbs (about 20 cookies)</span></span></li>
<li><span class="ingredient"><span class="quantity">2 </span><span class="unit">tablespoons </span><span class="name">unsalted butter, melted</span></span></li>
<li><span class="ingredient"><span class="quantity">1/8 </span><span class="unit">teaspoon </span><span class="name">kosher salt</span></span></li>
</ul><span class="ingredient"><span class="name"><h3>Budino</h3><ul class="ingredients"><li><span class="ingredient"><span class="quantity">3 </span><span class="unit">cups </span><span class="name">whole milk, divided</span></span></li>
<li><span class="ingredient"><span class="quantity">1/4 </span><span class="unit">cup </span><span class="name">cornstarch</span></span></li>
<li><span class="ingredient"><span class="quantity">3/4 </span><span class="unit">cup</span><span class="name">(packed) dark brown sugar</span></span></li>
<li><span class="ingredient"><span class="quantity">5 </span><span class="name">large egg yolks</span></span></li>
<li><span class="ingredient"><span class="quantity">3 </span><span class="unit">tablespoons </span><span class="name">unsalted butter</span></span></li>
<li><span class="ingredient"><span class="quantity">2 </span><span class="unit">teaspoons </span><span class="name">dark rum</span></span></li>
<li><span class="ingredient"><span class="unit">1 teaspoon </span><span class="name">kosher salt</span></span></li>
</ul><span class="ingredient"><span class="name"><h3>Salted Caramel Sauce</h3><ul class="ingredients"><li><span class="ingredient"><span class="quantity">3/4 </span><span class="unit">cup </span><span class="name">plus 2 tablespoons heavy cream, divided</span></span></li>
<li><span class="ingredient"><span class="quantity">1/2 </span><span class="name">vanilla bean, split lengthwise </span></span></li>
<li><span class="ingredient"><span class="quantity">1/2 </span><span class="unit">cup </span><span class="name">sugar</span></span></li>
<li><span class="ingredient"><span class="quantity">2 </span><span class="unit">tablespoons </span><span class="name">light corn syrup</span></span></li>
<li><span class="ingredient"><span class="quantity">4 </span><span class="unit">tablespoons </span><span class="name">(1/2 stick) chilled unsalted butter, cut into 1/2" cubes</span></span></li>
<li><span class="ingredient"><span class="quantity">1/4 </span><span class="unit">teaspoon </span><span class="name">kosher salt</span></span></li>
</ul><span class="ingredient"><span class="name"><strong><u>Preparation:</u></strong></span></span><br />
<span class="ingredient"><span class="name"><div class="prep-steps"><h3>Cookie Crust </h3><ul><li class="step"><span class="instructions">Mix cookie crumbs, butter, and salt in a medium bowl. Place 2 tablespoons in a small bowl; cover and chill for garnish. Press 2 tablespoons cookie mixture onto the bottom of each of eight 8-ounce mason jars or ramekins.</span></li>
</ul></div><div class="prep-steps"><h3>Budino</h3><ul><li class="step"><span class="instructions">Whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside. To make caramel, stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until an instant-read thermometer registers 210°–220°</span></li>
<li class="step"><span class="instructions">Line a sieve with a double layer of cheesecloth and set over a large pitcher. Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°, about 3 minutes. Remove from heat; whisk in butter, rum, and salt. Pour through prepared sieve.</span></li>
<li class="step"><span class="instructions">Pour 1/2 cup budino over crust in each jar. Cover; chill until set, 4–5 hours. <b>DO AHEAD</b> <i>Can be made 1 day ahead. Keep chilled.</i></span></li>
</ul></div><div class="prep-steps"><h3>Salted Caramel Sauce </h3><ul><li class="step"><span class="instructions">Place cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside.</span></li>
<li class="step"><span class="instructions">Stir sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5–6 minutes. Remove from heat; gradually add vanilla cream (mixture will bubble vigorously). Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat; whisk in butter and salt. Strain into a heatproof bowl. Let cool slightly. </span></li>
<li class="step"><span class="instructions">Spoon 2 tablespoons caramel sauce over each budino. Sprinkle some of reserved cookie crumbs over each.</span></li>
</ul></div><br />
</span></span><br />
<br />
</span></span><br />
<br />
</span></span>Nicolehttp://www.blogger.com/profile/12745299653009312182noreply@blogger.com1tag:blogger.com,1999:blog-6542688385506772695.post-78929658697376460132010-03-04T06:16:00.000-08:002010-03-04T06:16:19.845-08:00Balsamic Chicken with Baby Spinach<div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"> <a href="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S4_AZ8gMg6I/AAAAAAAACUc/iME0GOyGjSY/s1600-h/DSCF2162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S4_AZ8gMg6I/AAAAAAAACUc/iME0GOyGjSY/s320/DSCF2162.JPG" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">During the week I love to have meals that come together quickly. With Nick's grad classes, soccer practices and my work-out schedule, this is becoming even more important. However, I hate to sacrifice a good meal just to save a few minutes. I love when I find something that fits both my need for speed and it tastes great, and this meal was one of them. This came from <a href="http://www.foodnetwork.com/ellie-krieger/bio/index.html"><span style="color: blue;">Ellie Krieger</span></a> on Food Network. Her show "Healthy Appetite with Ellie Krieger" focuses on eating healthy and how you can still enjoy foods you love with small twieks. This was the first recipe we tried from her, but I think I will be going back for seconds. It came together fast, was an easy clean-up and it was a nice filling meal.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">This meal also allowed me to use the rest of the baby spinach I had left over from the other night, always a plus! Bailey loved the couscous and tolerated the spinach.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><a href="http://www.foodnetwork.com/recipes/ellie-krieger/balsamic-chicken-with-baby-spinach-recipe/index.html"><span style="color: blue;">Balsamic Chicken with Baby Spinach</span></a></div><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S46a4S6PYwI/AAAAAAAACUM/xPv_OTH9u-w/s1600-h/couscous.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" kt="true" src="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S46a4S6PYwI/AAAAAAAACUM/xPv_OTH9u-w/s400/couscous.jpg" width="400" /></a></div><br />
I really want one of <a href="http://www.mydemy.com/"><span style="color: blue;">these</span></a> so I can quit using my laptop to read recipes off of while making dinner! Sure, I could print them out, but I feel so wasteful doing that. Although, it's nice having Pandora playing in the background while I cook. Bailey likes to come in and dance with me while I'm cooking too! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_RFXgqCRMB2Y/S4-_kN_mmDI/AAAAAAAACUU/DpTRnhsQZAM/s1600-h/DSCF2142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://4.bp.blogspot.com/_RFXgqCRMB2Y/S4-_kN_mmDI/AAAAAAAACUU/DpTRnhsQZAM/s320/DSCF2142.JPG" /></a></div>Nicolehttp://www.blogger.com/profile/12745299653009312182noreply@blogger.com0tag:blogger.com,1999:blog-6542688385506772695.post-10387024530002501302010-02-25T12:25:00.000-08:002010-02-25T12:25:23.544-08:00Spinach Carbonara<div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"> <a href="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S4bbz8WVAuI/AAAAAAAACTs/oBAIocTARLU/s1600-h/DSCF2136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S4bbz8WVAuI/AAAAAAAACTs/oBAIocTARLU/s320/DSCF2136.JPG" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">There are several reasons I love living in a small town. The friendly atmosphere, the slower pace, more (but still not nearly enough) greenspace and easy commutes are just a few. Just like everything in life, with the good must come the bad. My biggest personal complaint about small town life is not having access to better ingredients. Sure, we've got a Super Wal-Mart that has aisle after aisle of various grocery products; but go looking for a blood orange and you're going to be out of luck. Plan on having Shitake mushrooms with dinner? Then you better plan a trip to Lexington. Want to try Claire's Spinach Carbonara? Well, of course you can't find fresh spinach fettuccine...or dried spinach fettuccine for that matter!! Not to be deterred by our lack of fine ingredients, I trudged on with <em>*sigh*</em> plain Jane dried fettuccine. I think this has finally convinced us at the Maxwell House that we need to invest in a pasta roller so we can experiment with fresh, homemade pasta. I've already scouted <a href="http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=13748136"><span style="color: blue;">one</span></a> out that might have to make its way into the budget for next month.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">This dish came together almost effortlessly. If you're not familiar with Claire Robinson, she hosts a show on Food Network called 5 Ingredient Fix, where, you guessed it, each dish consists of only 5 ingredients...or less! These are perfect for week night meals and they're usually easy on the clean up. While we didn't have the spinach fettuccine, this dish also calls for fresh baby spinach leaves. Now, this may be hard for some of you to believe, but until last night, I had never tried spinach!! I know, I know. What can I say? I was never forced to try new things as a child and until Nick and I really started experimenting in the kitchen, I never wanted to try new things as an adult.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S4aMsWwbBRI/AAAAAAAACTc/TvKZBw09ltM/s1600-h/carbonara.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" kt="true" src="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S4aMsWwbBRI/AAAAAAAACTc/TvKZBw09ltM/s400/carbonara.jpg" width="400" /></a></div><br />
<div style="text-align: justify;">While Nick was separating the eggs, he found a double yolk egg. Folklores state this can mean anything from an impending marriage (um...don't think so), you're going to have twins (hmmm...probably not) to a windfall of wealth (yes, please!). Whatever it means, it was pretty cool to see! </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://www.foodnetwork.com/recipes/claire-robinson/claires-spinach-carbonara-recipe/index.html"><span style="color: blue;">Claire's Spinach Carbonara</span></a> </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Tips for this recipe:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">* If you don't have time to bring your eggs to room temperature, simply place them in a glass of warm water for about 5 minutes.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">* Make sure to temper your eggs properly before adding your sauce to the hot pan...or you'll end up with a pan full of scrambled eggs!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Enjoy!!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S4aO0t1C36I/AAAAAAAACTk/Oxv4QdCWO4o/s1600-h/DSCF2136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S4aO0t1C36I/AAAAAAAACTk/Oxv4QdCWO4o/s320/DSCF2136.JPG" /></a></div>Nicolehttp://www.blogger.com/profile/12745299653009312182noreply@blogger.com0tag:blogger.com,1999:blog-6542688385506772695.post-44659348658069760652010-02-17T08:18:00.000-08:002010-02-17T08:34:30.108-08:00Honey Wheat Bread<div class="separator" style="clear: both; text-align: justify;">Bread. It's such a simple, basic staple. Think about it. When the meterologists start forecasting "snowmageddons", the first two items to disappear from the grocery stores are milk and bread. It's on most of our grocery lists week in and week out. We grab our favorite pre-sliced bread, toss it in our cart and don't give it much more thought than that. Bread can be, and is, so much more than what you can grab off the bread aisle at your local grocery store.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">I am obsessed with bread. I love to look at it, eat it, read about it, think about it, eat it, wait, did I say that already? Yeah, I really like bread. Until now, it's always been a long distance relationship. I was afraid of it. The whole multiple rising and kneading and water at the perfect temperature, it was too much for me. I finally decided to take the plunge a couple of weeks ago and throw my apron into the ring and take bread baking on once and for all. Round one definitely went to the bread. It was a defeat of epic proportions. I picked myself up from under the table where the bread had managed to toss me, dusted the bread flour off of my apron and stepped back ino the ring. Round two's outcome? I was victorious!</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"> <a href="http://4.bp.blogspot.com/_RFXgqCRMB2Y/S3oaOSBuZJI/AAAAAAAACR8/RiOjdTDkO-k/s1600-h/077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://4.bp.blogspot.com/_RFXgqCRMB2Y/S3oaOSBuZJI/AAAAAAAACR8/RiOjdTDkO-k/s320/077.JPG" /></a></div><div class="separator" style="clear: both; text-align: justify;">I scoured the internet looking for just the right recipe for my first attempt. I settled on a highly acclaimed recipe from Allrecipes.com. I'll include the link to the original recipe, but below I'm going to list out my slightly altered directions. They all came from suggestions and comments from reviewers on the site.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><a href="http://allrecipes.com/Recipe/Honey-Wheat-Bread-I/Detail.aspx"><span style="color: blue;">Honey Wheat Bread</span></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: x-small;">Makes 2 9x5 loaves</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">1 (.25) ounce package *rapid rise yeast</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: x-small;">*Apparently my small town doesn't believe in carrying rapid rise yeast. If, like me, all you have is active dry yeast, you will need to increase the amount by 25%, which means you will need .3125 ounces of active dry yeast. A scale comes in <em>very</em> handy here! And wouldn't you know, I just won a scale! More on that to come later.</span></div><div class="separator" style="clear: both; text-align: justify;">1 teaspoon white sugar</div><div class="separator" style="clear: both; text-align: justify;">1/2 cup warm water (100 degrees F)</div><div class="separator" style="clear: both; text-align: justify;">1 (12 fluid ounce) can of evaporated milk</div><div class="separator" style="clear: both; text-align: justify;">1/4 cup water</div><div class="separator" style="clear: both; text-align: justify;">1/4 cup melted shortening</div><div class="separator" style="clear: both; text-align: justify;">1/2 cup honey</div><div class="separator" style="clear: both; text-align: justify;">2 teaspoons salt</div><div class="separator" style="clear: both; text-align: justify;">2 cups (240 grams) whole wheat flour</div><div class="separator" style="clear: both; text-align: justify;">3 cups (360 grams) white bread flour</div><div class="separator" style="clear: both; text-align: justify;">2 tablespoons butter</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">1. Make sure your water is at 100 degrees F, and add the yeast and sugar and lightly stir. Let rest for about 5-10 minutes, until the yeast has started to bubble and foam.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">2. Combine evaporated milk, water, shortening, honey, salt and whole wheat flour in a food processor or the bowl of an electric stand mixer fitted with the dough hook. Let rest for 15 minutes.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">3. Add the bread flour and process until the dough forms a ball. If using a food processor, process the dough an additional 80 seconds. I used my stand mixer and worked the dough for about 3-5 minutes and then removed it to a well floured counter to knead by hand. If your dough is very tacky (mine was) feel free to liberally flour the counter and the dough itself until it is easier to knead. <a href="http://www.epicurious.com/video/technique-videos/technique-videos-bread/1915458771"><span style="color: blue;">Knead</span></a> by hand for 5-8 minutes. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">4. Place the dough in a buttered bowl for its first rise. It's best to use a slightly warm bowl. Heat your oven to 170 degrees F (or its lowest setting), turn the oven off and then place an oven proof bowl in for a few minutes, just until warm, then butter and add your dough. Cover with plastic wrap and store in a warm, draft free area. I placed my bowl on my dryer (while running) and closed the laundry room door. Let rise until almost doubled in size, time will vary depending on the temperature of the room. 45 minutes - 2 hours.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">5. Once doubled, punch down the dough and divide in half. Roll out each half and pound out the bubbles. Form into loaves, and place in buttered 9x5 bread pans. Cover loosely with plastic wrap and return them to your warm area for their last rise. Again, depending on temperature, it should take 30-60 minutes.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"> <a href="http://3.bp.blogspot.com/_RFXgqCRMB2Y/S3oaK2kvCVI/AAAAAAAACR0/IszOTNWGazc/s1600-h/073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://3.bp.blogspot.com/_RFXgqCRMB2Y/S3oaK2kvCVI/AAAAAAAACR0/IszOTNWGazc/s320/073.JPG" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">6. Place a small pan of water on the bottom shelf of your oven and preheat to 375 degrees F. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">7. Bake for 25-35 minutes, or until tops are golden brown. If the tops begin to brown too fast, simply tent with foil. Butter the tops of the bread while still warm. Slice when cool.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_RFXgqCRMB2Y/S3sGq7jbI-I/AAAAAAAACSE/7TKCZVgnROQ/s1600-h/DSCF2093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://4.bp.blogspot.com/_RFXgqCRMB2Y/S3sGq7jbI-I/AAAAAAAACSE/7TKCZVgnROQ/s320/DSCF2093.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">There you have it. Homemade bread! Yes, I know, I need to learn how to slice more consistently sized pieces of bread. I think next time I may even up the wheat flour and cut back on the bread flour to add a little more nutrition into this.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S3sGykD5ekI/AAAAAAAACSM/YBEPFfT2EwM/s1600-h/DSCF2095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S3sGykD5ekI/AAAAAAAACSM/YBEPFfT2EwM/s320/DSCF2095.JPG" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">I promise you won't be disappointed with this recipe. Give it a try and let me know what you think.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_RFXgqCRMB2Y/S3oaOSBuZJI/AAAAAAAACR8/RiOjdTDkO-k/s1600-h/077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://4.bp.blogspot.com/_RFXgqCRMB2Y/S3oaOSBuZJI/AAAAAAAACR8/RiOjdTDkO-k/s320/077.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Nicolehttp://www.blogger.com/profile/12745299653009312182noreply@blogger.com0tag:blogger.com,1999:blog-6542688385506772695.post-40394325220233946022010-02-10T06:17:00.000-08:002010-02-10T06:24:09.683-08:00Indoor S'mores!<div style="text-align: justify;">Wondering what to do with those yummy marshmallows from yesterday? Why not recreate a campfire favorite and make an indoor s'more! </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S3GpLiY78VI/AAAAAAAACQM/-nDeZVBI6lg/s1600-h/DSCF2063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S3GpLiY78VI/AAAAAAAACQM/-nDeZVBI6lg/s320/DSCF2063.JPG" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I mean, who doesn't love s'mores? The only complaint I have with them is that my chocolate never melts enough, so you end up biting into an ooey gooey marshmallow and a big hunk of chocolate. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">That's something you won't have to worry about with these! I made these for our super bowl party and they were a hit. Let's get started.</div><br />
<u>What You'll Need</u>:<br />
<br />
<a href="http://the3maxwells-recipes.blogspot.com/2010/02/just-call-me-martha.html"><span style="color: blue;">Homemade marshmallow</span></a><br />
1 1/2 pounds Semi-sweet chocolate (or bittersweet, if that's how you roll)<br />
Graham crackers<br />
Confectioners' sugar<br />
Cornstarch<br />
<br />
If you've already given your marshmallows time to set up, the first thing you'll need to do is cut the marshmallow to fit your graham crackers. Now, I failed to take Alton Brown's advice about turning the marshmallows out onto a cutting board and instead cut them in the pan. Take his advice, I'm sure it would have much easier if I had! One alteration to his recipe...I did not coat the top of my marshmallows in the sugar/cornstarch mixture because I wanted the tops to be sticky so they would stick to the graham crackers.<br />
<br />
To make sure I was cutting my marshmallows down to the right size, I simply laid a graham cracker on top and cut to fit.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_RFXgqCRMB2Y/S3K62tewQVI/AAAAAAAACQ8/VNonHU5De1Y/s1600-h/DSCF2054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://3.bp.blogspot.com/_RFXgqCRMB2Y/S3K62tewQVI/AAAAAAAACQ8/VNonHU5De1Y/s320/DSCF2054.JPG" /></a></div><br />
Then I would lay another cracker next to that and repeat, until I had an entire row. Make sure to coat your knife or pizza cutter in the confectioners' sugar and cornstarch mixture, it will make the process much easier!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S3K7X7GN61I/AAAAAAAACRE/-a-Kz2vEY30/s1600-h/DSCF2056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S3K7X7GN61I/AAAAAAAACRE/-a-Kz2vEY30/s320/DSCF2056.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">Then simply cut across the marshmallows at the end of the crackers. Again, pull your marshmallows out of the pan first, you'll be thankful that you did.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Once you're finished, pull the crackers and marshmallows out and set them, with the marshmallow on top, on a cooling rack set over a cookie sheet.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div> <a href="http://4.bp.blogspot.com/_RFXgqCRMB2Y/S3K7m53YLhI/AAAAAAAACRM/yEkwvSsQuQs/s1600-h/DSCF2052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://4.bp.blogspot.com/_RFXgqCRMB2Y/S3K7m53YLhI/AAAAAAAACRM/yEkwvSsQuQs/s320/DSCF2052.JPG" /></a><br />
<div align="justify" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Now it's time to break out the chocolate. You need to buy bar chocolate, not chocolate chips. I know, chips are easier, but they contain stabilizers that will mess with the consistency of your chocolate! I went with a semi-sweet, but you could also use a bittersweet if that's what you prefer. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">To have a perfectly, shiny chocolate coating that crackles when you bite into it, you need to <a href="http://www.ghirardelli.com/bake/chocolate_tempering.aspx"><span style="color: blue;">temper</span></a> the chocolate. Tempering is all about getting the chocolate to the right temperature. I apparently didn't have the patience that this task requires, so my chocolate wasn't as shiny as it could have been, but it still tasted great and had a nice crackle to it. Follow the link above to learn more about proper tempering.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">First thing's first, you need to chop your chocolate very finely. If you have a good serrated knife, that will make the job much easier. Ours is...not so nice, so we used a chef's knife, which also works, it just takes a little more effort. Make this job even easier by batting your eyes at your loving husband and asking him to do it!</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"> <a href="http://2.bp.blogspot.com/_RFXgqCRMB2Y/S3K9MCCFZuI/AAAAAAAACRU/cEGcSlgUpFI/s1600-h/DSCF2049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://2.bp.blogspot.com/_RFXgqCRMB2Y/S3K9MCCFZuI/AAAAAAAACRU/cEGcSlgUpFI/s320/DSCF2049.JPG" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Once you have all your chocolate chopped, set 1/3 of it to the side. Bring a pot, filled half way with water, to a simmer. Make sure the water doesn't reach a boil. Place 2/3 of the chocolate in either a glass or metal bowl and place the bowl over the pot. It's important that the bowl is not touching the water below. Stir constantly until the chocolate has melted and has reached 110-115 degrees F. Remove the bowl from the pot and sit on a towel until the chocolate cools to 95-100 degrees F. At this point, add the remaining chocolate and stir until it has all melted. Now it's time to drench our marshmallows in chocolate!</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Take a spoonful of the chocolate and pour over one of the marshmallow and graham crackers. Smooth it out and coat to your liking. I chose to make sure all of mine were covered by chocolate, but you could just coat the top if that's what you'd like. But come on, you know it will be better loaded up with chocolate! You'll want to work fairly quickly, since your melted chocolate will start to thicken the longer it sits. Give it a stir every now and then during this process.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">It should only take about 8-10 minutes for the chocolate to harden on the marshmallows, at which time you can remove them from the cooling rack and place them on your serving dish. But you need to taste one first!</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"> <a href="http://3.bp.blogspot.com/_RFXgqCRMB2Y/S3K_DWgZKoI/AAAAAAAACRc/a_4AsolRRAg/s1600-h/DSCF2058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://3.bp.blogspot.com/_RFXgqCRMB2Y/S3K_DWgZKoI/AAAAAAAACRc/a_4AsolRRAg/s320/DSCF2058.JPG" /></a></div><div class="separator" style="clear: both; text-align: justify;">Oh.my.gosh. These are so sinfully good. You can see that the chocolate has a nice bite to it and the fresh marshmallow just melts in your mouth. I could have eaten a whole plate of these! I didn't though, but they did seem to fly off the plate at our Super Bowl party! And remember those mint marshmallows I made also? Mint chocolate lovers will especially appreciate those.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">If you really want to recreate that summer, campfire delight, pop one of these babies in the microwave for 5-7 seconds and it will knock your socks off! One bite and the marshmallow will start oozing out the sides...ok, I'm officially wanting another one right now!</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">These will keep for about 1 day in an air-tight container, after that, the marshmallow starts to make the graham crackers a little soggy. But let's be honest...they won't last that long anyways!</div>Nicolehttp://www.blogger.com/profile/12745299653009312182noreply@blogger.com0tag:blogger.com,1999:blog-6542688385506772695.post-14164797861330814552010-02-08T11:47:00.000-08:002010-02-08T11:49:08.472-08:00Just Call Me Martha<div style="text-align: justify;">I have to admit, I felt a little like the home making queen herself after making these delectable goodies over the weekend.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_RFXgqCRMB2Y/S3BoM4L0-BI/AAAAAAAACPs/p95xtly7G7s/s1600-h/DSCF2044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://2.bp.blogspot.com/_RFXgqCRMB2Y/S3BoM4L0-BI/AAAAAAAACPs/p95xtly7G7s/s320/DSCF2044.JPG" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I made homemade marshmallows!!! And they were amazing! I am a self professed marshmallow lover. I can eat them straight out of the bag until my stomach hurts (which I <em>don't </em>know from experience or anything...). However, after tasting homemade marshmallows, I don't think I'll ever be able to look at store bought marshmallows the same. These were just so light and sweet and <em>real</em> tasting. To make it even better, they were very easy to make.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">After looking at several different recipes, I decided to go with one from <a href="http://www.altonbrown.com/"><span style="color: blue;">Alton Brown</span></a>. Mainly because the man is a genuis and I knew he wouldn't steer me wrong. I did try one variation with a small batch of the fluffy goodness, but you'll have to read on to find out what it was!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><a href="http://www.foodnetwork.com/recipes/alton-brown/homemade-marshmallows-recipe/index.html"><span style="color: blue;">Homemade Marshmallows</span></a></strong> <span style="font-size: x-small;">courtesy of Alton Brown.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">What You'll Need:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">* 3 packages unflavored gelatin (found with the jell-o and pudding boxes)</div><div style="text-align: justify;">* 1 cup ice cold water, divided</div><div style="text-align: justify;">* 12 ounces granulated sugar, approximately 1 1/2 cups </div><div style="text-align: justify;">* 1 cup light corn syrup</div><div style="text-align: justify;">* 1/4 teaspoon kosher salt</div><div style="text-align: justify;">* 1 teaspoon vanilla extract</div><div style="text-align: justify;">* 1/4 cup confectioners' sugar</div><div style="text-align: justify;">* 1/4 cup cornstarch</div><div style="text-align: justify;">* Non-stick cooking spray</div><div style="text-align: justify;">* Candy thermometer (I promise it's worth the purchase if you don't already have one!)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">What You'll Do:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. Place the gelatin into the bowl of an electric mixer along with 1/2 cup of the water. Fit your mixer with the whisk attachment.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2. In a small saucepan, combine the remaining half cup of water, sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3-4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F. This took about 10 minutes for me. Once it has reached this temperature, immediately remove from the heat. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all the syrup, increase the speed to high. If you have one of the basic Kitchenaid mixers (ie-not one of the big mega size ones), watch out, because some of the contents might shoot out at you! Continue to whip until the mixture becomes very thick and the outside of the bowl is lukewarm, approximately 12-15 minutes.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_RFXgqCRMB2Y/S3Bo-4pCZkI/AAAAAAAACQE/DBmZHHbCReQ/s1600-h/DSCF2041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://4.bp.blogspot.com/_RFXgqCRMB2Y/S3Bo-4pCZkI/AAAAAAAACQE/DBmZHHbCReQ/s320/DSCF2041.JPG" /></a></div><div style="text-align: justify;">During the final minute of whipping, add the vanilla. While the mixture is whipping, prepare the pans.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">To prepare the pans:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 x 9 inch baking pan with the non-stick spray and then coat with the cornstarch and sugar mixture.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S3BooJGSX5I/AAAAAAAACP8/_o0a1elmyEc/s1600-h/DSCF2035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S3BooJGSX5I/AAAAAAAACP8/_o0a1elmyEc/s320/DSCF2035.JPG" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">~This is the point where Alton would have you pour the whole marshmallow mixture into the prepared pan. Which would be fine and you'd have lovely thick marshmallows to show off. However, there is a slight variation I think you might like.~</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4. Fill the pan about 1 inch up the side with the marshmallows, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Fit your bowl back on the mixer and break out some peppermint extract. Start with about 1/4 teaspoon and add while mixing on medium-high speed. Stop and taste and add more if necessary. The amount left in your bowl should easily fill an 8x8 prepared pan. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.</div><div style="text-align: justify;"><br />
</div>5. Once they have set, turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.<br />
<br />
And voilà, you have homemade marshmallows! Now, I didn't simply serve up plain marshmallows to my guests this weekend. Instead, I served a twist on a classic that used these fluffy goodies as the star. You'll have to make sure to check back later to catch that recipe.<br />
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</div>Nicolehttp://www.blogger.com/profile/12745299653009312182noreply@blogger.com0tag:blogger.com,1999:blog-6542688385506772695.post-82265410164986217032010-02-01T12:09:00.000-08:002010-02-01T12:09:57.221-08:00Beer Can Chicken<div style="text-align: justify;">We eat a lot of chicken in the Maxwell house. I mean <em>a lot</em>. There are times that I think <em>if I see one more piece of chicken I'm going to scream!</em> If you're ever been close to a too-much-chicken-meltdown and think you've had it with your feathered friend, I have a great recipe you should try. <a href="http://www.foodnetwork.com/recipes/patrick-and-gina-neely/pats-beer-can-grilled-chicken-recipe/index.html"><span style="color: blue;">Pat & Gina Neely's Beer Can Chicken</span></a>.</div><br />
<div style="text-align: justify;">Holy goodness this bird is good. Oh so good; and juicy! The meat nearly falls right off the bone.</div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_RFXgqCRMB2Y/S2czUCTIzKI/AAAAAAAACOs/q7I1uoV1nWE/s1600-h/DSCF1972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://2.bp.blogspot.com/_RFXgqCRMB2Y/S2czUCTIzKI/AAAAAAAACOs/q7I1uoV1nWE/s320/DSCF1972.JPG" /></a></div><div align="center"><span style="font-size: x-small;">The chicken with it's spice rub</span></div><div align="center"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S2czrSeydbI/AAAAAAAACO0/7ifNP3D6Q-E/s1600-h/DSCF1976.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S2czrSeydbI/AAAAAAAACO0/7ifNP3D6Q-E/s320/DSCF1976.JPG" /></a></div><div align="center"><span style="font-size: x-small;">I failed to get a picture before Nick carved it all up, but here's a shot if it anyway!</span></div><br />
<div style="text-align: justify;">My only word of advice for this recipe...place your beer can impaled chicken on a disposable baking dish before placing it on the grill. The first time we attempted this recipe we failed to do this and the fat dripping from the cooking bird sent our grill into flames. Since then, my husband has used this method and there have been no more grill fires, which makes me pretty happy.</div>Nicolehttp://www.blogger.com/profile/12745299653009312182noreply@blogger.com0tag:blogger.com,1999:blog-6542688385506772695.post-40074216529154119192010-01-25T13:56:00.000-08:002010-01-28T12:33:39.253-08:00When Life Gives You Ripe Bananas...Make muffins!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S14LOLes-TI/AAAAAAAACMc/LRDiuLxyv3A/s1600-h/DSCF1970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S14LOLes-TI/AAAAAAAACMc/LRDiuLxyv3A/s320/DSCF1970.JPG" /></a><br />
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<div style="text-align: justify;">We love a good banana in the Maxwell house, but we also have a bad habit of not eating them before they turn black. <br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_RFXgqCRMB2Y/S14S9bLAXbI/AAAAAAAACMs/Z-MYlafo1fM/s1600-h/DSCF1965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://2.bp.blogspot.com/_RFXgqCRMB2Y/S14S9bLAXbI/AAAAAAAACMs/Z-MYlafo1fM/s320/DSCF1965.JPG" /></a><br />
</div><div style="text-align: justify;">This week I decided I would take advantage of our overly ripe fruit and make some sort of concoction. Now, I'm not a huge banana flavored food lover. Eat a banana? Yes. Eat banana pudding? Yes. Eat just about anything else banana flavored? No, thank you. But, I figured I could always give away whatever I made, I just didn't want to throw another thing of them away!<br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I scoured the internet looking for recipes for banana themed foods. I ended up deciding on making simple banana chocolate chip muffins. The recipe couldn't have been easier and the only item it required me to buy was sour cream*. Right before I started to prepare them though, I decided on making a little variation to the recipe. I must have been channeling Elvis, because I just couldn't refrain from adding peanut butter to the recipe. So, below you will find my tweaked version of peanut butter and banana muffins. (I'd love to give credit to whomever had the original recipe, but apparently I never saved the site it came from and I can't for the life of me remember where I ended up finding it!!)<br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: x-small;">*Although, if I had taken inventory before I went to the grocery I would have noticed that I only had a few chocolate chips left in the pantry! I ended up only being able to put chocolate chips in 3 of the muffins.</span><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>PB & Banana Muffins</strong><br />
</div><div style="text-align: justify;">1 cup all purpose flour<br />
</div><div style="text-align: justify;">1 tablespoon baking powder<br />
</div><div style="text-align: justify;">1/2 teaspoon baking soda<br />
</div><div style="text-align: justify;">1/4 teaspoon salt<br />
</div><div style="text-align: justify;">1 cup mashed, ripe banana (about 2 large bananas)<br />
</div><div style="text-align: justify;">1/4 cup sugar<br />
</div><div style="text-align: justify;">1 egg<br />
</div><div style="text-align: justify;">1/2 teaspoon vanilla<br />
</div><div style="text-align: justify;">1/4 cup peanut butter<br />
</div><div style="text-align: justify;">2 tablespoons sour cream<br />
</div><div style="text-align: justify;">1/4 cup chocolate chips <br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. Heat oven to 350 degrees and place paper liners in a muffin tin. Spray each liner with a shot of non-stick cooking spray.<br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2. Combine flour, baking powder, baking soda and salt and set aside.<br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3. In another bowl, beat bananas, sugar, egg, vanilla and peanut butter. Stir in the sour cream. If you have a two year old, they make good stirrers!<br />
</div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S14Ny2cdyeI/AAAAAAAACMk/uBG6Frp0eMc/s1600-h/DSCF1966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S14Ny2cdyeI/AAAAAAAACMk/uBG6Frp0eMc/s320/DSCF1966.JPG" /></a><br />
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<div style="text-align: justify;">4. Stir flour mixture into banana mixture.<br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">5. Stir in chocolate chips. Now, the recipe calls for 1/4 cup, but go ahead and add as many as you want. I won't tell!<br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">6. Fill muffin tins about 3/4 of the way full.<br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">7. Bake for 15-20 minutes, or until a toothpick inserted in the middle of muffins comes out clean.<br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">My batch only ended up making 10 muffins, but I like to fill mine really full so they puff up nice and tall. You could easily get 12 muffins if you disperse your batter accordingly.<br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Like I said earlier, I'm not a big fan of banana flavored foods, but my husband ate 3 of these the day I made them, so they must be pretty good. I brought a few to my co-workers today and they really seemed to enjoy them as well.<br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S14LOLes-TI/AAAAAAAACMc/LRDiuLxyv3A/s1600-h/DSCF1970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mt="true" src="http://1.bp.blogspot.com/_RFXgqCRMB2Y/S14LOLes-TI/AAAAAAAACMc/LRDiuLxyv3A/s320/DSCF1970.JPG" /></a><br />
</div>Enjoy!Nicolehttp://www.blogger.com/profile/12745299653009312182noreply@blogger.com0tag:blogger.com,1999:blog-6542688385506772695.post-10083244167640425212009-12-08T06:40:00.000-08:002009-12-08T06:49:13.371-08:00Pasta a la PW - With a Twist!<div style="text-align: justify;">Here in the Bluegrass, it was a cold dreary day yesterday. I was very much looking forward to going home and making a big dish of warm, hearty pasta last night, and luckily it turned out fantastic!<br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The inspiration for this meal came from, of course, <a href="http://thepioneerwoman.com/"><span style="color: blue;">The Pioneer Woman</span></a>. I have several of her recipes bookmarked that I want to try and this one was next in line. Nick had to take a final last night, so when it's just Bailey and me I try to look for easy to make meals to make both of our lives easier, and this one fit the bill. <a href="http://thepioneerwoman.com/cooking/2007/09/cooking_with_my_punk-ass_little_sister_penne_a_la_betsy/"><span style="color: blue;">Penne a la Betsy</span></a> was the recipe I started with. I say, started with, because I did make a few adjustments to fit my taste.<br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The original recipe called for shrimp, but I just can't bring myself to eat shrimp. I think it looks good, it smells good, but the texture gets me every time. So I passed over these bottom feeders and opted instead for good 'ol chicken.<br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I sautéed the chicken in extra virgin olive oil and butter until it was cooked through. Now, since I chose to use chicken, I was left with these little bits of love in the bottom of my pan. <br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_RFXgqCRMB2Y/Sx5iaAcsi0I/AAAAAAAACA4/Ys9kVmyKrek/s1600-h/DSCF1807.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="http://1.bp.blogspot.com/_RFXgqCRMB2Y/Sx5iaAcsi0I/AAAAAAAACA4/Ys9kVmyKrek/s320/DSCF1807.JPG" /></a><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">After moving the chicken to sit on a paper towel lined plate, I added in my diced onion and garlic. The original recipe called for an entire white onion, but I don't like onion that much. I probably added a good 3 tablespoons to the mix. I always hated chopping garlic. My hands would end up all sticky and I could never seem to get them as small as I wanted. Until, I started using this... <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_RFXgqCRMB2Y/Sx5iDYv_wkI/AAAAAAAACAw/lPn-RhydKno/s1600-h/DSCF1805.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="http://1.bp.blogspot.com/_RFXgqCRMB2Y/Sx5iDYv_wkI/AAAAAAAACAw/lPn-RhydKno/s320/DSCF1805.JPG" /></a><br />
</div><br />
<div style="text-align: justify;">that's right, the microplane is garlic's best friend! At least in my house. I'm pretty sure I got this idea from Rachel Ray, but I'm not sure. Anyhow, it makes working with garlic a snap!<br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">So you let the onion and garlic get a little color to them and then deglaze the pan with some white wine. I've always been told to use whatever wine you would drink, but I'm not a big white wine fan, so I just use whatever the cheapest wine I can find is. I've tried several different types, and I can't tell a distinguishable difference in any of them. I'm currently using this,<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_RFXgqCRMB2Y/Sx5ht7B-J-I/AAAAAAAACAo/VpLQ5U38dhM/s1600-h/DSCF1796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="http://2.bp.blogspot.com/_RFXgqCRMB2Y/Sx5ht7B-J-I/AAAAAAAACAo/VpLQ5U38dhM/s320/DSCF1796.JPG" /></a><br />
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I think it cost a whole $6. Tip to the wise, go ahead and take your cork out <em>before</em> you need it. Otherwise you may be left struggling to get it out before your garlic burns, leaving you no choice but to use your teeth, which let's face it, isn't good for you or the cork!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_RFXgqCRMB2Y/Sx5jc18-KoI/AAAAAAAACBQ/hOANhQYrNuU/s1600-h/DSCF1816.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="http://2.bp.blogspot.com/_RFXgqCRMB2Y/Sx5jc18-KoI/AAAAAAAACBQ/hOANhQYrNuU/s320/DSCF1816.JPG" /></a><br />
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<div style="text-align: justify;">Let the wine cook down for a few minutes and then add in the 8 ounce can of tomato sauce, stir to combine and then add 1 cup of heavy cream. Aside from the herbs and salt and pepper, here is where the recipe for the sauce ended. It tasted ok right here, but it was a little tomato-y for me. I decided to add about 2 tablespoons of sour cream and about 1/4 cup of grated parmesan cheese. I finished it off by adding the parsley and basil and it was fantastic! Then you simply add in your chicken and noodles and voila, you have one delicious meal!<br />
</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_RFXgqCRMB2Y/Sx5jGdS3J1I/AAAAAAAACBI/NEU2Hppmmk0/s1600-h/DSCF1813.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="http://1.bp.blogspot.com/_RFXgqCRMB2Y/Sx5jGdS3J1I/AAAAAAAACBI/NEU2Hppmmk0/s320/DSCF1813.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">I can't wait to have some of the left overs for lunch today!<br />
</div>Nicolehttp://www.blogger.com/profile/12745299653009312182noreply@blogger.com0tag:blogger.com,1999:blog-6542688385506772695.post-6610364999549890312009-12-07T07:20:00.000-08:002009-12-07T08:53:32.797-08:00Thick Cut Pork Chops and Creamy Mashed Potatoes<div class="separator" style="clear: both; text-align: justify;">Every week we try to have at least one new thing on our menu. It doesn't always work out, but it's so fun when it does. This week I had two new recipes down and last night was one of them...and it was a delicious meal!!<br />
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</div><div class="separator" style="clear: both; text-align: justify;">I'm not usually into the whole sweet and savory thing on my plate. I don't know if it's all in my head or if I really dislike the taste, but for some reason I had been dying to do a pork chop and apple recipe. I surfed the web until I came across the recipe I wanted to try. I chose Tyler Florence's <a href="http://www.foodnetwork.com/recipes/tyler-florence/thick-pork-chops-with-spiced-apples-and-raisins-recipe/index.html"><span style="color: blue;">Thick Pork Chops with Spiced Apples and Raisins</span></a>. I liked the simplicity of the recipe and the fact that it called for <a href="http://en.wikipedia.org/wiki/Brining"><span style="color: blue;">brining</span></a> the chops. Everything came together very easily. You brown the chops for 4 minutes on each side before moving them to the oven to finish cooking, which gives you time to prepare the apples. I chose to omit the raisins from mine, because, well, I just don't like them. They turned out really nicely! Pork and apples have been long friends, but it's the first time they've come out to play with one another at our house. I will certainly be adding this recipe to our list of menu must haves.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_RFXgqCRMB2Y/Sx0X-5KpAkI/AAAAAAAACAI/QNHc8drPGgw/s1600-h/DSCF1794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="http://4.bp.blogspot.com/_RFXgqCRMB2Y/Sx0X-5KpAkI/AAAAAAAACAI/QNHc8drPGgw/s320/DSCF1794.JPG" /></a><br />
</div><div align="center"><span style="font-size: x-small;">I apologize for the poor quality of photo (I promise it tasted better than it looks here!), but I had a screaming 2 year old who was ready to eat, so no time for re-shoots!</span><br />
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</div><div align="justify">Speaking of must haves, The Pioneer Woman's <a href="http://thepioneerwoman.com/cooking/2007/11/delicious_creamy_mashed_potatoes/"><span style="color: blue;">Creamy Mashed Potatoes</span></a> absolutely won me over!! These are not for the faint of heart, as they include such ingredients as half and half and cream cheese. Yes, that's right, cream cheese! I'm not a cream cheese fan at all, but oh.my.gosh. these were fantastic!!! If you're on a diet, I promise it's worth breaking for one day just to try these. She called for Russet of Yukon Gold potatoes, but I had red potatoes at home, so that's what I used. I didn't follow amounts as indicated because my serving for the 3 of us was much smaller than the recipe's called for 5 pound of potatoes. I just started with a little of the cream cheese and went from there. I used 6 medium sized potatoes and probably used about 1/4 of an 8 ounce package of cream cheese. Bailey doesn't like mashed potatoes (I know, I don't know how that's possible!!) and even she said these were yummy. I promise they won't let you down. <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_RFXgqCRMB2Y/Sx0cGTA4LII/AAAAAAAACAQ/K8XFMaxeDVg/s1600-h/potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="http://1.bp.blogspot.com/_RFXgqCRMB2Y/Sx0cGTA4LII/AAAAAAAACAQ/K8XFMaxeDVg/s320/potatoes.jpg" /></a><br />
</div><div align="center"><span style="font-size: x-small;">Photo courtesy of <a href="http://thepioneerwoman.com/"><span style="color: blue;">The Pioneer Woman</span></a>. I didn't take a picture because of the screaming 2 year old mentioned earlier.</span><br />
</div>Nicolehttp://www.blogger.com/profile/12745299653009312182noreply@blogger.com1tag:blogger.com,1999:blog-6542688385506772695.post-31775228219580439122009-12-01T10:09:00.001-08:002009-12-01T10:09:51.908-08:00Coming Soon!<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_RFXgqCRMB2Y/SxVb0-Cl97I/AAAAAAAAB-M/6n33cD0uIjs/s1600/christmas-elves-elves-coloring-pages-santas-elf.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_RFXgqCRMB2Y/SxVb0-Cl97I/AAAAAAAAB-M/6n33cD0uIjs/s320/christmas-elves-elves-coloring-pages-santas-elf.gif" yr="true" /></a><br />
</div>Our elves are working hard on getting this page up and running. Check back soon!!Nicolehttp://www.blogger.com/profile/12745299653009312182noreply@blogger.com0