crabcakes, corn on the cob, fruit
creamy chicken and asparagus pasta
crockpot chicken enchilada soup, jalapeno jack popovers
hot dogs at Astros game
reverse sear steaks, mashed potatoes, broccoli
pizza pizzas, salad
pineapple beef fajitas, black beans

Thursday, May 26, 2016

Sweet Lemon Muffins

Is anyone else excited for the end of the school year? I am most excited to not have to pack lunches every day, but I will miss packing snack.  I usually have some sort of baked good on hand and anything with lemon is usually Miss F's absolute favorite.  The sprinkle of sugar on top makes these muffins a sweet treat, the whole pan was devoured in a matter of days.  Breakfast, snack, dessert...whenever...they were gobbled right up!  I will say that I am excited to make more doughnuts now that we will have more time in the mornings.  So out with the muffins and in with the doughnuts!  This recipe is adapted from Martha Stewart.
Sweet Lemon Muffins

2 ½ cups flour
1 ¾ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon coarse salt
1 cup sugar, plus more for sprinkling
2 large eggs
¼ cup lemon juice
¼ cup milk
1 stick unsalted butter, melted

Preheat the oven to 350 degrees. Line a 12 cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In another medium bowl, whisk together the sugar, eggs, lemon juice, milk and butter. Stir the wet ingredients into the dry ingredients until just combined. Dish the batter into the prepared pan. Sprinkle each muffin with sugar. Bake for 20 to 25 minutes, until the tops spring back when touched. Cool on a wire rack.
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Monday, May 23, 2016

Shrimp in Tomato Cream Sauce

So Tide and Thyme pretty much lives my dream life, her Instagram breeds jealousy with every post.  I knew this recipe of hers would be a huge hit with Miss F, as long as I omitted the spinach.  I am not a huge fan of cooked spinach anyhow, so it was also a win for me.  We got amazing shrimp from the Seabrook seafood market and they were perfection.  Miss F may have taken down a half pound of shrimp on her own.  I used the amazing Fasta Pasta and dinner was ready in under 15 minutes, it doesn't get any better than that.
Shrimp in Tomato Cream Sauce

½ pound angel hair pasta
1 pound medium or large shrimp, peeled and de-veined
3 tablespoons butter
¼ red onion, finely diced
3 cloves garlic, minced
¼ cup white wine
½ cup heavy cream
¼ cup Parmesan cheese
3 Roma tomatoes, diced (a small handful reserved for garnish)

Prepare the angel hair pasta per package instructions, drain and set aside.

Season the shrimp with salt and pepper. Heat the butter in a large skillet over medium high heat, add the shrimp and cook for 2 minutes. Flip the shrimp over and cook 1 minute more. Remove to a plate and set aside. Add the onion and garlic to the pan, sauté for 1 minute. Deglaze the pan with the white wine, scraping up the browned bits from the bottom and let reduce for 2 minutes. Add the cream, parmesan and tomatoes. Cook over medium-low heat for 3 minutes. Return the shrimp to the pan and simmer for 3 minutes more. Add the angel hair to the pan and toss well to combine. Serve topped with the reserved tomatoes.
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Thursday, May 19, 2016

Slow Ferment Pizza Crust

When I saw this pizza dough on Crumbly Cookie, I knew I had to try it. I love the flexibility it provides you by having a one to five day rise time in the refrigerator.  This is a picture of my pizza, if you want to envision Miss F's pizza, imagine a pizza with nearly no visible crust that is completely covered in pepperoni (or "peps" as she calls them.)  This pizza dough was incredibly easy and provided delicious results.  The only thing that makes it a little challenging is having to let it rest for two hours before baking, but it is totally worth it.
Slow Ferment Pizza Crust

2 cups bread flour
1 teaspoon salt
1/3 teaspoon yeast
¼ teaspoon sugar
7/8 cup water

In a medium bowl, combine all the ingredients until well combined. Tightly cover and refrigerate, minimally overnight or up to 5 days. After one day, knead the dough for 1 minute.

Two hours before baking, remove the dough from the refrigerator and place on a lightly floured surface. Form into a ball and cover with a dish towel.

About 30 minutes before baking, place the pizza stone in the oven and set the temperature to 500 degrees. Stretch the dough into a 12 inch round and place on a piece of parchment paper, top as desired. Transfer the paper and pizza to the pizza stone and bake for 7 to 10 minutes. Cool for 5 minutes before slicing.
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