lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, February 28, 2011

Strawberry~Sour Cream Ice Cream

Strawberry Sour Cream Ice CreamI was googling strawberry ice cream recipes and came upon this strange sounding one on a food blog that I absolutely adore, Annie Eats. I had leftover sour cream from my new found sour cream pancake obsession, so I decided to give it a whirl. And making ice cream isn't something you can do on a whim. I need to get into the habit of storing the ice cream maker in the freezer so I can make it on a whim, but everytime I leave it in there for any length of time, I end up taking it out to make room for something else that takes priority over making ice cream on a whim.
Strawberry Sour Cream Ice Cream

1 pound fresh strawberries, hulled and rinsed
¾ cup sugar
1 tablespoon vodka
1 cup sour cream
1 cup heavy cream
½ teaspoon freshly squeezed lemon juice

Cut up the strawberries and mix with the vodka and sugar in a medium bowl. Stir well until the sugar dissolves. Cover the bowl and let sit at room temperature for an hour, stirring occasionally.

Add the sour cream, heavy cream and lemon juice to the strawberry mixture. Mix to combine, macerating the strawberries.

Refrigerate for one hour, and then freeze in an ice cream maker according to the manufacturer’s directions.

Adapted from: The Perfect Scoop by David Lebovitz
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Friday, February 25, 2011

Beef Short Ribs Braised in Tomato Sauce

Short Ribs Braised in Tomato SauceWe love short ribs at our house. One of C's favorite dishes is Short Ribs, so much so that we had them for Christmas dinner last year.  I make them in the crockpot, I make them into empanadas, they are always greeted with chants of "more meat" from Miss F.  When I saw this recipe on The Way the Cookie Crumbles, I was struck by the idea of shredding the meat and adding back to the braising liquid.  So genius!  And so many possibilities...  These were just fantastic.  The only bad thing was how badly I wanted to eat them during the three hour cook time.  Seriously, the house smelled so good.
Beef Short Ribs Braised in Tomato Sauce

1 teaspoon olive oil
1 to 2 pounds boneless beef short ribs
1 ounce pancetta, diced
½ onion, diced small
2 carrots, diced small
2 garlic cloves, minced
1 tablespoon tomato paste
¼ cup porcini mushrooms
½ teaspoon oregano
½ cup red wine
1 (14.5 ounce) cans whole tomatoes with their juice

Season the beef ribs with salt. Meanwhile, in a 5-quart Dutch oven, heat the olive oil over medium-high heat until it flows like water when the pot is tilted. Add the beef ribs and cook, for 2-3 minutes per side, until richly browned on all sides. Remove the ribs from the pot. Lower the heat to medium and add the pancetta to the pot. Cook, stirring occasionally, until the fat is rendered and the pancetta is crisp. Use a slotted spoon to transfer the pancetta to the plate with the short ribs. Drain all but 1 tablespoon fat from the pot. Add the onions and carrots; cook, stirring occasionally, until softened and lightly browned on the edges, 6-8 minutes. Stir in the garlic, tomato paste, mushrooms, and oregano; cook, stirring constantly, until fragrant, about 30 seconds. Pour in the wine; scrape up the browned bits on the bottom of the pot. Stir in the tomatoes, beef ribs, pancetta, and 1 teaspoon salt; bring to a simmer over medium-high heat, then reduce the heat to low, cover the pot, and cook, stirring occasionally, for 2 hours. After 2 hours, remove the cover, increase the heat to medium-low, and simmer for another hour, until the beef is tender.

Transfer the ribs to a plate; shred the meat. Meanwhile, if the sauce is too thin, increase the heat to medium-high and simmer until it reaches the desired thickness. Stir the meat back into the sauce. Taste for seasoning, adding salt if necessary, and serve over polenta.

Adapted from The Way the Cookie Crumbles
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Wednesday, February 23, 2011

Lemon Thyme Chicken

Lemon Thyme ChickenWhen I saw this recipe on Bella's Bistro, I knew I had to try it. The issue was it stayed in my Favorites as a bookmark for quite awhile before I got around to cooking it.  I wish I hadn't waited so long, it was that good.  I love fresh lemon juice on meats and this chicken was no exception.  And the bonus to this meal was that I was able to get my potatoes whipped and fluffy, just like my mom makes.  I finally figured out she uses a lot more milk/cream than I usually do.  C prefers his mashed potatoes lumpy and with the skins on, but I like the whipped potatoes so much better.
Lemon Thyme Chicken

2 boneless skinless chicken breasts
1 egg
1 tablespoon water
canola oil
1 cup fresh breadcrumbs
1 lemon, zested
6-8 thyme sprigs
Salt and pepper to taste

Place the chicken in the freezer for 10 minutes. Remove and slice into ¼” thick cutlets.

Ready two bowls. In one, add egg and water and whisk together. In the second bowl add the breadcrumbs, the zest of the lemon, leaves from thyme sprigs, salt and pepper. Stir to combine.

Pour enough oil into a large skillet just to coat the bottom of the pan and set over medium high heat. One at a time, dip the chicken into the egg wash then the breadcrumb mixture. Add to the hot skillet and cook 2-3 minutes on each side.

Remove from skillet, squeeze the fresh lemon over the top. Serve.

Source: Bella's Bistro
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Monday, February 21, 2011

Pig Dip

Pig DipWhen I saw the name "Pig Dip" on Taste & See I was intrigued. Once I read through the recipe, I knew I had to try it. I love any and all vinegar, and I especially love vinegar based barbecue sauces.  One of the best barbecue chickens I have ever eaten has a clear, vinegar based barbecue sauce.  Carolina style.  I know I live in Texas and I am supposed to be eating sliced brisket with a dry rub, but give me juicy ribs, pork or chicken any day, preferrably smothered in some sort of sauce with a high vinegar content.  I made Dr Pepper Pulled Pork and smothered it with the Pig Dip.  I was like a pig in you know what...
Pig Dip

1 cup distilled vinegar
½ cup ketchup
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon Paprika
½ teaspoon hot sauce
¼ teaspoon black pepper

In a large nonreactive bowl, combine all the ingredients and mix well with a whisk. Make at least 24 hours prior to usage for best flavor. Store the sauce in a tightly covered jar for up to 1 month refrigerated.

When meat is pulled or chopped, mix the sauce throughout the meat.

Source: Taste & See
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Friday, February 18, 2011

Beef, Shiitake and Snow Pea Stir-Fry

Beef Shiitake and Snow Pea Stir FryI just finished eating this for dinner and I knew I needed to blog it straight away, it was so delicious. I saw this recipe on Cook Like a Champion and my interest was piqued. It came together in less than 15 minutes, if you serve it with white rice, your whole meal is done. I had never cooked with Shiitake mushrooms before and I know I will be cooking with them a lot more often. They weren't nearly as pricy as I feared and they added so much more than your usual button mushroom.
Beef, Shiitake and Snow Pea Stir-Fry

¾ pound top sirloin steak, cut into 2-inch long, 1/4-inch thick slices
2 teaspoons canola oil
1 ½ teaspoons grated ginger
1 clove of garlic, minced or pressed
4 ounces fresh shiitake mushrooms, stemmed and thickly sliced
4 ounces fresh snow peas
½ cup green onions, thinly sliced
3 tablespoons hoisin sauce
2 teaspoons Siracha or other chili-garlic sauce
½ teaspoon Sesame oil

Lightly season beef with salt and pepper. In a wok or large nonstick skillet, heat oil over medium-high heat. Add ginger, garlic and mushrooms. Stir constantly until mushrooms are tender, about 3 minutes. Add beef and continue cooking an additional minute, until the beef is browned on the outside but still pink in the center. Add snow peas, half of green onions. Cook, stirring constantly, for 1 minute. Stir in hoisin, Siracha and Sesame oil; continue cooking 1-2 minutes, until beans are crisp-tender and beef is cooked through. Season with salt and pepper, if needed. Transfer to bowls and top with remaining green onions. Serve over rice.

Adapted from Cook Like a Champion
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Wednesday, February 16, 2011

Blueberry Lemon Bundt Cake

Lemon Blueberry CakeI once tried to make a lemon bundt cake that had a lemon syrup you were supposed to pour over the cake. I decided to do it before it was unmolded from the pan and the results were one of my most disastrous baking messes of all time. I was left with a giant and sticky cake that refused to come out of the pan. Needless to say, I love lemon bundt cakes, but have been wary of trying them ever since. I had a giant package of blueberries from Costco that Miss F wasn't eating fast enough, so into the cake they went. This cake is heavenly. The perfect mix of sweetness from the blueberries and tartness from the lemon.
Blueberry-Lemon Bundt Cake

2 ½ cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
juice of one lemon
Nonstick cooking spray, for pan

Preheat oven to 350 degrees. In a bowl, whisk 2 ½ cups flour with baking powder and salt; set aside.

In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla and lemon juice. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.

In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom. Spread batter in prepared pan.

Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners’ sugar before serving.

Adapted from Martha Stewart
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Monday, February 14, 2011

Veal Scallopine with Mushrooms and Madeira

Veal Scallopine Madeira MushroomsI know it's wrong to love veal, but I do. I just adore it. So tender, so flavorful, so much better than beef. I only ever buy it when it has been marked down in the quick sale section of the meat department. And luckily, a little goes a long way. C would prefer I make Veal Parmesan, like they serve at Carmine's in Chicago. I don't get hiding the veal behind cheese, sauce and breading. The veal needs to be the star!

Happy Valentine's Day!  I hope you are able to find a meat you love...
Veal Scallopine with Madeira and Mushrooms

¾ pounds veal scallopine, pounded and flattened
Freshly ground black pepper
Seasoned flour, for dredging
1 tablespoon vegetable oil
2 tablespoons butter
1 cup sliced mushrooms
2 shallots, minced
2 cloves garlic, minced
¼ cup Madeira wine
½ cup chicken stock
1/3 cup heavy cream

Season veal with salt and pepper on both sides and lightly dredge in seasoned flour. In a skillet over high heat, add the oil and heat until hot but not smoking. Add 1 tablespoon of the butter and sauté the veal, cooking for 1 minute on each side, until golden brown and crispy. Transfer veal to a warm plate and set aside.

Add remaining butter to the pan, sauté the mushrooms and shallots until softened, about 3 to 5 minutes. Add garlic and sauté 30 seconds more. Add the Madeira, scraping pan bottom with a wooden spoon. When Madeira has reduced by half, add the chicken stock, and cook for 3 minutes or until volume is reduced by half. Add heavy cream and cook for 3 to 4 minutes, until sauce is thickened and coats the back of a spoon. Season with salt and pepper, to taste, and return veal to skillet to heat through, about 1 ½ minutes. Serve immediately with sauce spooned over the top.

Heavily adapted from Emeril Legasse
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Friday, February 11, 2011

Clementine Pork Chops

Clementine Pork ChopsI am not sure that I am a huge citrus with meat person. I have ordered orange beef a handful of times and I have never really enjoyed it. There is something with the flavors that just tastes off to me. I do love chili garlic paste, which is what really separates these pork chops. This dish was amazingly easy to put together, the biggest issue was peeling the tiny clementines. Luckily, I have a two year old who can eat 3 or 4 clementines in a single sitting, so I have plenty of peeling experience.
Clementine Pork Chops

2 thick cut pork chops
5 clementines, peeled
2 tablespoons brown sugar
1 small lemon
2 tablespoons soy sauce
¼ cup chicken broth
½ teaspoon ginger
1 clove garlic, minced
½ teaspoon pepper
½ to 1 teaspoon chili garlic paste

Slice clementines into small pieces. Place in crock pot. Cover with sugar and juice of one lemon. Let simmer for one hour on high.

Season pork chops with salt and pepper. Add pork and remaining ingredients to crockpot. Turn temperature to low and simmer for 5 more hours until sauce thickens and pork is fork tender.
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Wednesday, February 9, 2011

Chocolate Pudding

Chocolate PuddingI have always been a huge fan of pudding. Jello Instant Pudding will do in a pinch, but I always preferred the Cook n Serve variety. It has been years since I have had either version. It is just as easy to make pudding from scratch as it is to make the Cook n Serve kind. And by 'easy', I mean lots and lots of stirring. The bonus of homemade is that it tastes so much richer and creamier. And you probably have all the ingredients on hand to make it whenever you want. It is also fantastic frozen, homemade pudding pops! I am sure Bill Cosby would approve...
Chocolate Pudding
makes 4 servings

½ cup white sugar
3 tablespoons unsweetened cocoa powder
¼ cup cornstarch
1/8 teaspoon salt
2 ¾ cups milk

In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Let cool briefly and chill in refrigerator until serving.
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Monday, February 7, 2011

Herb Roasted Yukon Gold Potatoes

Herb Roasted Yukon Gold PotatoesI love roasted potatoes, they are one of my most favorite side dishes. Scratch that, I love all potatoes, not just roasted potatoes. I wish Miss F had the same tastes, the only potato that she will tolerate is a French fry and that isn't even always guaranteed to be eaten. The lemon juice adds a real brightness to these roasted potatoes, they are fantastic. I served them with Balsamic Chicken with pears, they soaked up the sauce wonderfully.  I love vinegar and potatoes together...I have been known to pour apple cider vinegar over my baked potato.
Herb Roasted Yukon Gold Potatoes

2 tablespoons olive oil
2 teaspoons fresh lemon juice
1 teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon dried marjoram
¼ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
6 to 8 small Yukon gold potatoes, cut into ½” pieces

Preheat oven to 400 degrees. Combine all ingredients except potatoes in large bowl. Stir to blend well. Add potatoes to seasoning; toss to coat. Transfer potatoes to large rimmed baking sheet, spreading out in single layer. Bake until brown and tender, about 40 minutes, turning potatoes halfway through cooking.

Adapted from
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Friday, February 4, 2011

Garlic Knots

Garlic KnotsI should call this picture, Garlic Flat Knots...after some further internet research, it seems this recipe is better suited to make 16 knots, not 10. Mine got huge and flattened out when I brushed the butter on top. They tasted divine and I will make them again, probably halving the recipe to make 8 reasonably sized garlic knots.  The original recipe did not call for kosher salt, but it really adds to the topping.
Garlic Knots

For the dough:
3 cups bread flour
1 tablespoon sugar
2 teaspoon instant yeast
1¼ teaspoon salt
2 tablespoon olive oil
¼ cup milk
1 cup plus 2 tablespoon lukewarm water

For the topping:
2 cloves garlic
3 tablespoons butter
½ teaspoon oregano
¼ teaspoon kosher salt

To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients. Add the olive oil, milk and water. Mix until ingredients have formed a dough. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.

Divide the dough into 16 equal pieces. Roll each piece into a 10-inch long rope and tie into a knot. Tuck both ends under to shape the roll. Transfer shaped rolls to a baking sheet lined with a Silpat or parchment paper. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.

To make the topping, finely mince the garlic or press it through a garlic press. In a microwave safe dish, add the butter and garlic. Microwave for ~30 seconds. Stir in the oregano and salt.

Preheat the oven to 350 degrees. Brush the topping onto the shaped rolls. Bake until set and lightly browned, about 15-18 minutes. Let cool slightly before serving.

Adapted from Annie Eats
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Wednesday, February 2, 2011

Butterscotch Chocolate Chip Cookies

Butterscotch Chocolate Chip CookiesWhen I saw the Toffee Chocolate Chip Cookies on Cook Like a Champion, I was inspired.  I had a package of butterscotch candies from a holiday gift basket we had received and they seemed destined to be added to cookies.  Either that or I turn into a grandmother and hand them out to little children.  These cookies turned out beautifully.  The candies add such a nice flavor to the cookies.  Miss F gave them two solid thumbs up.
Butterscotch Chocolate Chip Cookies

1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
¼ cup granulated sugar
½ cup brown sugar
1 egg
¾ teaspoon vanilla extract
½ cup chopped butterscotch candies
½ cup semi-sweet chocolate chips

Preheat oven to 350º. Line a baking sheet with parchment or a Silpat and set aside. Whisk together flour, baking soda and salt in a medium bowl. Set aside.

In the bowl of stand mixer fitted with a paddle attachment, beat butter and sugars together on medium speed until smooth. Add egg, beat well. Add the vanilla and mix well. Scrape down the sides and bottom of the bowl as needed.

Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Using a rubber spatula, stir in butterscotch pieces and chocolate chips. Using a cookie scoop, place dough onto prepared pan, spacing about an inch or so apart. Bake for 12-14 minutes, or until edges are golden brown. Allow to cool on baking sheet for 5 minutes, then cool completely on a wire rack.

Adapted from Cook Like a Champion
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