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(by Shirley McNevich)
Batter: 2 sticks softened butter; 1 3/4 cups white sugar; 4 eggs; 1 cup milk; 1 tsp. vanilla; 2 1/2 cups CAKE FLOUR; 2 1/2 cups regular flour; 1 tsp. baking powder
Frosting: 4 cups Domino's powdered sugar; 1/3 cup boiling water; 1 square Baker's bittersweet baking chocolate (melted according to box directions)
In a mixer add butter and white sugar--beat. Add eggs, milk and vanilla--beat. Add baking powder--beat. Slowly add cake flour and regular flour--beat. Form dough into walnut sized balls and place them on greased cookie sheets. Bake at 375 degrees for 12-15 minutes. Cool completely. Frosting: in a mixer add powdered sugar and add 1 TBSP boiling water at a time--beat. Repeat adding water as necessary until frosting is spreadable. Place half of the frosting into each of two bowls. Add the melted chocolate to one of the bowls of frosting--stir well. Frost half of each cookie with the white frosting and the other half of each cookie with the chocolate frosting.
31 Aralık 2012 Pazartesi
#2629 - Caramel Apple Squares
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(by Shirley McNevich)
1 3/4 cups flour
1 cup Quaker quick oats
1/2 cup Domino's dark brown sugar (packed)
1/2 tsp. baking soda
1/2 tsp. salt
1 cup cold butter
1 cup chopped walnuts
20 Kraft caramels (unwrapped)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 - 21oz. can apple pie filling
In bowl add flour, oats, brown sugar, baking soda, salt and butter--mix with a pastry blender to make crumbs. Reserve 1 1/2 cups of the crumb mixture--set aside. Press the rest of the crumbs on the bottom of a greased 9 x 13 baking pan. Bake at 375 degrees for 15 minutes. Add chopped walnuts to the reserved 1 1/2 cups crumb mixture--stir to mix. In a saucepan over low heat add condensed milk and unwrapped caramels--cook/stir over low heat until smooth. Spread the apple pie filling over the baked crust. Drizzle the caramel mixture over the apple pie filling. Sprinkle the reserved crumb mixture over the caramel. Bake at 375 degrees for 20 minutes or until set. Cool completely. Cut into bars or squares.
1 3/4 cups flour
1 cup Quaker quick oats
1/2 cup Domino's dark brown sugar (packed)
1/2 tsp. baking soda
1/2 tsp. salt
1 cup cold butter
1 cup chopped walnuts
20 Kraft caramels (unwrapped)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 - 21oz. can apple pie filling
In bowl add flour, oats, brown sugar, baking soda, salt and butter--mix with a pastry blender to make crumbs. Reserve 1 1/2 cups of the crumb mixture--set aside. Press the rest of the crumbs on the bottom of a greased 9 x 13 baking pan. Bake at 375 degrees for 15 minutes. Add chopped walnuts to the reserved 1 1/2 cups crumb mixture--stir to mix. In a saucepan over low heat add condensed milk and unwrapped caramels--cook/stir over low heat until smooth. Spread the apple pie filling over the baked crust. Drizzle the caramel mixture over the apple pie filling. Sprinkle the reserved crumb mixture over the caramel. Bake at 375 degrees for 20 minutes or until set. Cool completely. Cut into bars or squares.
#2630 - Bacon Mashed Potatoes
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(by Shirley McNevich)
8 slices cooked bacon (save the grease)
2 TBSP bacon grease
4 lbs. red potatoes
1 cup milk
2 TBSP softened butter
2 TBSP chives
salt and pepper
Fry the bacon in a skillet--save 2 TBSP of the bacon grease. Place the bacon on paper towels to soak up any extra grease, then crumble the bacon. Wash the potatoes but do not peel them. Cut each potato into quarters. In a Dutch oven add the potato quarters--cover them with water and add 1 tsp. salt. Over medium heat bring to a boil--cook potatoes until fork tender, then drain the potatoes. In a large bowl add potatoes--mash with a potato masher (the skins should start breaking into smaller pieces). Add milk, butter and reserved 2 TBSP bacon grease--continue mashing with a potato masher until well mixed. Add chives, crumbled bacon and salt/pepper to your taste--stir well. If you wish, fry extra bacon and crumble it over the top of the mashed potatoes before serving.
8 slices cooked bacon (save the grease)
2 TBSP bacon grease
4 lbs. red potatoes
1 cup milk
2 TBSP softened butter
2 TBSP chives
salt and pepper
Fry the bacon in a skillet--save 2 TBSP of the bacon grease. Place the bacon on paper towels to soak up any extra grease, then crumble the bacon. Wash the potatoes but do not peel them. Cut each potato into quarters. In a Dutch oven add the potato quarters--cover them with water and add 1 tsp. salt. Over medium heat bring to a boil--cook potatoes until fork tender, then drain the potatoes. In a large bowl add potatoes--mash with a potato masher (the skins should start breaking into smaller pieces). Add milk, butter and reserved 2 TBSP bacon grease--continue mashing with a potato masher until well mixed. Add chives, crumbled bacon and salt/pepper to your taste--stir well. If you wish, fry extra bacon and crumble it over the top of the mashed potatoes before serving.
#2631 - Pecan Sandies
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(by Shirley McNevich)
3 sticks softened butter
1 cup white sugar
2 eggs
1 TBSP vanilla
1 TBSP water
4 cups flour
1/2 tsp. salt
1/4 tsp. baking soda
2 1/2 cups toasted pecans (chopped)
In a mixer add butter and white sugar--beat. Add eggs, vanilla and water--beat. Add salt and baking soda--beat. Add chopped pecans--beat. Slowly add flour--beat. Rolls the dough into 1" balls and place them on greased cookie sheets. Grease the bottom of a drinking glass and use the bottom of the glass to flatten each dough ball. Bake at 325 degrees for 15-20 minutes.
3 sticks softened butter
1 cup white sugar
2 eggs
1 TBSP vanilla
1 TBSP water
4 cups flour
1/2 tsp. salt
1/4 tsp. baking soda
2 1/2 cups toasted pecans (chopped)
In a mixer add butter and white sugar--beat. Add eggs, vanilla and water--beat. Add salt and baking soda--beat. Add chopped pecans--beat. Slowly add flour--beat. Rolls the dough into 1" balls and place them on greased cookie sheets. Grease the bottom of a drinking glass and use the bottom of the glass to flatten each dough ball. Bake at 325 degrees for 15-20 minutes.
#2632 - Glazed Sugar Cookies
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(by Shirley McNevich)
1 cup softened butter
1 1/2 cups white sugar
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 eggs
2 tsp. vanilla
2 3/4 cups flour
Glaze: 3 or 4 tsp. milk; 1 tsp. vanilla; 1 cup Domino's powdered sugar
In a mixer add butter and white sugar--beat. Add eggs--beat. Add cream of tartar, baking soda, salt and 2 tsp. vanilla--beat. Slowly add flour--beat. Cover and chill dough overnight. The next day, shape dough into 1" balls and place on greased cookie sheets. Flatten cookies with the greased bottom of a drinking glass. Bake at 375 degrees for 10 minutes. Cool completely. Glaze--in a bowl add powdered sugar, 1 tsp. vanilla and 3 tsp. milk--stir well. If glaze is too thick add one more tsp. of milk--stir. Glaze the cooled cookies.
1 cup softened butter
1 1/2 cups white sugar
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 eggs
2 tsp. vanilla
2 3/4 cups flour
Glaze: 3 or 4 tsp. milk; 1 tsp. vanilla; 1 cup Domino's powdered sugar
In a mixer add butter and white sugar--beat. Add eggs--beat. Add cream of tartar, baking soda, salt and 2 tsp. vanilla--beat. Slowly add flour--beat. Cover and chill dough overnight. The next day, shape dough into 1" balls and place on greased cookie sheets. Flatten cookies with the greased bottom of a drinking glass. Bake at 375 degrees for 10 minutes. Cool completely. Glaze--in a bowl add powdered sugar, 1 tsp. vanilla and 3 tsp. milk--stir well. If glaze is too thick add one more tsp. of milk--stir. Glaze the cooled cookies.
27 Aralık 2012 Perşembe
Chocolate Crinkle Cookies
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First and foremost, I'd like to say that I'm still praying and thinking about everyone who was affected by the Newtown, CT school tragedy. It's been weighing on my mind all weekend, as I know millions others. I wish I could turn back time for all those parents that lost a child that day. I can't even begin to imagine what kind of pain they're going through. I will continue to pray that they are somehow able to heal from their loss. ♥
Yesterday, I baked a bazillion cookies. At 9 a.m. I turned on Christmas movies for my kiddo's, and started baking away! After I finished, 4 hours later, I sent my Elves to pass out the goods while I cleaned up the mess.
I received lots of text messages thanking me for the cookies, so I'm guessing they were a hit :) I'll be sharing all the recipes this week! First up are the Chocolate Crinkle Cookies. As they bake, they puff up and crack. The flavor reminds me of a brownie. Very delish!
Chocolate Crinkle Cookies
1/2 cup powdered sugar
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 Tablespoons (1 stick) unsalted butter, softened
1 1/4 cups sugar
2 eggs
1/2 teaspoon pure vanilla extract
Directions: Preheat oven to 350 degrees F. Grease 2 baking sheets with butter.
Place the powdered sugar in a small bowl. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugar together, on medium speed for 2-3 minutes until creamy. Turn off mixer and scrape down sides of bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
Turn off mixer and add the flour mixture. Beat on low speed just until combined.
Using a Tablespoon, scoop up a rounded spoonful of dough. Form dough into a ball using the palm of your hand. Roll ball into the powdered sugar until covered. Place balls on the prepared baking sheet. Repeat, spacing the balls 2 inches apart.
When 1 baking sheet is full, place in the oven and bake until cookies are crackled and puffed, about 10-12 minutes. Using oven mitts, remove from oven and let cool on baking sheet for 15 minutes. Using a metal spatula transfer cookies to a wire rack to completely cool. Repeat with all cookies. Makes about 24 cookies.
Recipe by: Williams-Sonoma
First and foremost, I'd like to say that I'm still praying and thinking about everyone who was affected by the Newtown, CT school tragedy. It's been weighing on my mind all weekend, as I know millions others. I wish I could turn back time for all those parents that lost a child that day. I can't even begin to imagine what kind of pain they're going through. I will continue to pray that they are somehow able to heal from their loss. ♥
Yesterday, I baked a bazillion cookies. At 9 a.m. I turned on Christmas movies for my kiddo's, and started baking away! After I finished, 4 hours later, I sent my Elves to pass out the goods while I cleaned up the mess.
I received lots of text messages thanking me for the cookies, so I'm guessing they were a hit :) I'll be sharing all the recipes this week! First up are the Chocolate Crinkle Cookies. As they bake, they puff up and crack. The flavor reminds me of a brownie. Very delish!
Chocolate Crinkle Cookies
1/2 cup powdered sugar
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 Tablespoons (1 stick) unsalted butter, softened
1 1/4 cups sugar
2 eggs
1/2 teaspoon pure vanilla extract
Directions: Preheat oven to 350 degrees F. Grease 2 baking sheets with butter.
Place the powdered sugar in a small bowl. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugar together, on medium speed for 2-3 minutes until creamy. Turn off mixer and scrape down sides of bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
Turn off mixer and add the flour mixture. Beat on low speed just until combined.
Using a Tablespoon, scoop up a rounded spoonful of dough. Form dough into a ball using the palm of your hand. Roll ball into the powdered sugar until covered. Place balls on the prepared baking sheet. Repeat, spacing the balls 2 inches apart.
When 1 baking sheet is full, place in the oven and bake until cookies are crackled and puffed, about 10-12 minutes. Using oven mitts, remove from oven and let cool on baking sheet for 15 minutes. Using a metal spatula transfer cookies to a wire rack to completely cool. Repeat with all cookies. Makes about 24 cookies.
Recipe by: Williams-Sonoma
Mint Chocolate Chip Cookies
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Life has been crazy the past few days. My Dad had to go in for emergency surgery Monday night, and again on Tuesday. He's very sick with complications from diabetes. I won't go in to the gory details, but all I ask is that you keep him in your prayers. It would mean a lot :)
As for these cookies, they are one of my favorites. I adore mint flavor and chocolate chip cookies, so the two combined is heaven to me. This recipe is SO easy. Another reason I love them so much. Give them a try, you'll probably love them, too :)
Mint Chocolate Chip Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter, softened
1/4 teaspoon peppermint extract
1 egg
6-8 drops green food color
1 cup creme de menthe baking chips
1 cup semi-sweet chocolate chips
Directions: Preheat oven to 350 degrees F. In a large bowl, stir cookie mix, butter, mint extract, egg and food coloring until a soft dough forms. Stir in the creme de menthe baking chips and chocolate chips.
Using a small cookie scoop or tablespoon, drop by spoonfuls onto an ungreased cookie sheet, placing 2 inches apart.
Bake 8-10 minutes or until set. Cool 3 minutes on the cookie sheet, then transfer to a wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
Recipe from: Betty Crocker
Life has been crazy the past few days. My Dad had to go in for emergency surgery Monday night, and again on Tuesday. He's very sick with complications from diabetes. I won't go in to the gory details, but all I ask is that you keep him in your prayers. It would mean a lot :)
As for these cookies, they are one of my favorites. I adore mint flavor and chocolate chip cookies, so the two combined is heaven to me. This recipe is SO easy. Another reason I love them so much. Give them a try, you'll probably love them, too :)
Mint Chocolate Chip Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter, softened
1/4 teaspoon peppermint extract
1 egg
6-8 drops green food color
1 cup creme de menthe baking chips
1 cup semi-sweet chocolate chips
Directions: Preheat oven to 350 degrees F. In a large bowl, stir cookie mix, butter, mint extract, egg and food coloring until a soft dough forms. Stir in the creme de menthe baking chips and chocolate chips.
Using a small cookie scoop or tablespoon, drop by spoonfuls onto an ungreased cookie sheet, placing 2 inches apart.
Bake 8-10 minutes or until set. Cool 3 minutes on the cookie sheet, then transfer to a wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
Recipe from: Betty Crocker
Top 12 Recipes of 2012
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2012 is almost over. It went by way too fast, but it was so great. I blogged a lot of delicious recipes, and thought I'd put together a collage of the ones that were the most popular.
I want to Thank You all for your love and support, and I look forward to sharing more recipes this coming year.
So without further adieu, here they are:
The Top 12 Recipes of 2012!
Red Velvet Cheesecake Cake Warm Bean Dip
Crock Pot Creamy Italian Chicken Crock Pot Lemon Chicken
Ranch Roasted Potatoes Brownie Batter Dip
Bowtie Skillet Lasagna Mini Garlic Monkey Breads
Chicken Pot Pie Biscuits Marshmallow Popcorn
Honey Lime Chicken Enchiladas Taco Pizza
Wishing you all a veryHappy New Year!
2012 is almost over. It went by way too fast, but it was so great. I blogged a lot of delicious recipes, and thought I'd put together a collage of the ones that were the most popular.
I want to Thank You all for your love and support, and I look forward to sharing more recipes this coming year.
So without further adieu, here they are:
The Top 12 Recipes of 2012!
Red Velvet Cheesecake Cake Warm Bean DipCrock Pot Creamy Italian Chicken Crock Pot Lemon Chicken
Ranch Roasted Potatoes Brownie Batter DipBowtie Skillet Lasagna Mini Garlic Monkey Breads
Chicken Pot Pie Biscuits Marshmallow PopcornHoney Lime Chicken Enchiladas Taco Pizza
Wishing you all a veryHappy New Year!
Christmas Round Up
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Merry Christmas from Texas! I’m here visiting my husband’s family and I wanted to make sure I wished all of you a very Merry Christmas! Please enjoy a few of my favorite Christmas recipes and projects over the past few years.
Gingerbread Snowflakes My most favorite cut-out Christmas cookie, hands down. Look no further for a gingerbread cookie recipe because this one IS it—warm, spicy flavors and a soft and chewy cookie…it doesn’t get much better than that!
Chocolate Peppermint Bark Cookies I love the combination of peppermint and chocolate—spread that over some buttery shortbread and you’ve got something beautiful.
Coconut Macaroons I like throwing theses into my Christmas cookie rotation because they’re different from all the other cookies, plus they look like snowballs! You can’t go wrong with this Barefoot Contessa recipe!
Starry-Eyed Treats This one’s for the kiddos. My toddler loves these, probably because they’re made with foods that are identifiable to her; pretzels, chocolate, and M&Ms. I like putting these in a candy dish on my Christmas dessert buffet. Warning: they’re like Lay’s potato chips…I dare you to eat just one!
Biscochitos What I miss most about living in New Mexico is the holiday season: luminaries in front of quaint adobe homes, tamales, posole, and biscochitos! If you like the taste of anise, you’ll love these cookies!
Homemade Peppermint Patties There’s something completely satisfying in making homemade versions of favorite products. For me, homemade=love.
Almond Roca Brittle Last Christmas season my family lovingly nicknamed this recipe “Christmas Crack”. I think between private consumption and gifts, I made 9 pans of this brittle! Soooo, so, SOOOOOOO good!
Gingerbread Cupcakes Sometimes you need to break out of the Christmas cookie mold and make something different. These cupcakes are not for the faint of heart—their gingerbread spices are nice and zesty. These would definitely keep you warm on a cold winter’s day!
Cranberry-Pecan Chicken Salad What I like to call some good ol’ “chick food”, which also happens to be my #1 viewed recipe of all time!
CHRISTmas Subway Art Quite possibly my favorite subway art to date as it centers around the reason for the season!
Jingle all the Way Shadow Box Tutorial I love this little project, plus it’s quick and easy!
Christmas To-Do List Printables These are so cute for keeping track of all the fun things you have planned during the holiday season!
I'm Back with a Schnitzel Recipe
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I'm back---FINALLY! Sorry about the really long silence, just a lot going on and I was having a hard time keeping up.
We are in the middle of birthday month (four birthdays in our house in a month) and one of our traditions is the birthday person gets their favorite dinner. Our youngest just turned 15 and he asked for schnitzel and mashed potatoes. This is more of a how to than a recipe as there are no exact measurements.
For the schnitzel you will need:
Thinly sliced eye of round or similar meat (you can also use pork or veal)*
Flour
Eggs whisked with a little water
Italian style bread crumbs (we use homemade from the Shortcut Cooking Cookbook)
Lemon Wedges
Dredge the meat in flour to coat.
Dip meat in eggs and then in the bread crumbs, coating completely.
Fry in a pan with about a 1/2" of oil. Turn after 1-2 minutes.
To keep warm, place on a rack in a warm oven while you finish cooking all the meat.
Serve with lemon wedges.
*You can have the butcher thinly slice your meat, or to do it yourself: place roast in freezer for about one hour, then slice thinly with a knife or meat slicer. Freezing the meat for a bit makes it much easier to slice.
Tomorrow I will share the recipe for our dairy free roasted garlic mashed potatoes.
We are in the middle of birthday month (four birthdays in our house in a month) and one of our traditions is the birthday person gets their favorite dinner. Our youngest just turned 15 and he asked for schnitzel and mashed potatoes. This is more of a how to than a recipe as there are no exact measurements.
For the schnitzel you will need:
Thinly sliced eye of round or similar meat (you can also use pork or veal)*
Flour
Eggs whisked with a little water
Italian style bread crumbs (we use homemade from the Shortcut Cooking Cookbook)
Lemon Wedges
Dredge the meat in flour to coat.
Dip meat in eggs and then in the bread crumbs, coating completely.Fry in a pan with about a 1/2" of oil. Turn after 1-2 minutes. To keep warm, place on a rack in a warm oven while you finish cooking all the meat.Serve with lemon wedges.
*You can have the butcher thinly slice your meat, or to do it yourself: place roast in freezer for about one hour, then slice thinly with a knife or meat slicer. Freezing the meat for a bit makes it much easier to slice.
Tomorrow I will share the recipe for our dairy free roasted garlic mashed potatoes.
20 Aralık 2012 Perşembe
The Daring Cooks Make Shepherd's Pie
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Our Daring Cooks’ December 2012 Hostess is Andy of Today’s the Day and Today’s the Day I Cook! Andy is sharing with us a traditional French Canadian classic the Paté Chinois, also known as Shepherd’s pie for many of us, and if one dish says comfort food.. this one is it!
I have made Shepherd's Pie a few times before, and usually it involves just throwing some random leftovers together, topping it with mashed potatoes and calling it good. So I knew I needed to actually give this an honest shot. You know, with a recipe. I found an awesome recipe from Food and Wine that actually uses leftovers (WIN!), so I got two meals out of one, and both meals were superbly excellent. The first night was Red Wine Braised Roast with Glazed Root Vegetables. Only, I realized the only bottle of red wine I had in the house was a really nice one, and, you know, since I wanted to drink it, I didn't want to use the whole bottle in dinner. So I made up my own "wine substitute". You might think that throwing beef stock, some dry vermouth, a few splashes of Marsala Sherry and a splash of coke into a pot and letting it simmer for 20 minutes sounds extremely crazy, and you wouldn't be wrong. But it totally worked. While I wouldn't want to actually drink a glass of it, it made an excellent braising liquid!
I have realized that I am a huge fan of parsnips. Madly in love with them. I want to use them in everything. So of course I had to put a ton both in and on top of this pie. Both of these dishes turned out super delicious. I love them both equally, and think this would be an awesome two night meal to serve when you have company over.
You know how in all the magazines and "big blogs" you see amazingly beautiful pictures of Shepherd's Pie with the mashed potatoes artfully piped on top and broiled to a golden perfection? And you think, that can't be too hard, I just don't really feel like getting out a bag and tip and messing with it? Me, too. So I decided, since I'd taken the time to make everything else, I would go ahead and pipe on my mashed potatoes. Only I forgot about one thing. Freshly made mashed potatoes and parsnips are HOT. Like, completely scald your hand while you hold the bag hot. So hot that the piping bag stretches and the tip falls out, causing molten lava mashed parsnips to smear themselves all over your already burnt hands.
Night One: Red Wine Brasato (slightly adapted from Bon Appetite, February 2007)Yields: 4 servings (if you include another side like a salad or mashed potatoes) plus leftovers for night 2
1 750 ml bottle hearty red wine (such as Zinfandel, Syrah or Cabernet Sauvignon)3 TBSP olive oil4 pound beef pot roast1 large onion, roughly chopped1 large carrot, roughly chopped1 large celery stock, roughly chopped2 garlic cloves, peeled and smashed1 heaping spoonful of tomato paste (save the remainder for the next night)14 ounces beef broth2 tsp dried sage2 large sprigs fresh parsley1 bay leaf1/2 tsp pepper
Adjust the oven rack to the lower 1/3 of the oven and preheat to 300F.In a large saucepan, simmer the wine over medium heat for about 30 minutes, until reduced to about 1 cup.In a large dutch oven, heat the oil over medium heat.Using paper towels, pat the roast dry on all sides.Sprinkle with salt and pepper, and then lightly dredge all sides with flour.Place the roast in the dutch oven and brown on all sides.Transfer to a plate and tent with foil.Add the onion, carrot, celery, and garlic to the pot, sprinkle with salt and pepper, and sauté 6 minutes, stirring occasionally.Add the tomato paste and stir for 1 minute.Add the broth, and bring to a boil.Add the sage, parsley, and bay leaf.Return the roast to the dutch oven, along with any juices on the plate.Pour the reduced wine over top and cover.Braise in the oven for 1 hour 15 minutes.Turn the roast over and braise for another 1 hour 15 minutes.Transfer the roasts to a cutting board, tent with foil.Strain the braising liquid into bowl.
Glazed Root Vegetables2 TBSP butter1 TBSP olive oil2-3 medium turnips, peeled and cut into 1" cubes3 large carrots, peeled and cut into 1" chunks2-3 large parsnips, peeled and cut into 1" chunks2 tsp sugar2 tsp dried sage2 TBSP chopped parsley
Melt the butter in a large skillet over high heat.Add the vegetables and sprinkle with salt and pepper.Sautee about 8 minutes, stirring occasionally, until the vegetables start to brown in spots.Add 1 cup of the braising liquid from the pot roast.Cover, reduce the heat to medium, and simmer for about 10 minutes, or until tender.Uncover, increase the heat to high, and bring to a boil.Stir in the sugar, sage, and parsley, and cook until the sauce is reduced to a glaze.Season with salt and pepper.
Serve the roast sliced, with vegetables, and braising liquid.Enjoy!Remember to save some for the Shepherd's Pie! :)
Night Two: Shepherd's Pie (slightly adapted from Food and Wine, February 2007) Yields: 6 servings
Filling: 2 TBSP butter1 cup sliced shallots or chopped yellow onion2 TBSP flour3 TBSP red wine (or Marsala Sherry)1 cup of the braising liquid reserved from night 12 cups chopped beef, reserved from night 11 1/2 cups chopped glazed vegetables, reserved from night 11 spoonful of tomato pasta, reserved from night 1
Topping:2 large parsnips, peeled and chopped2 large potatoes, peeled and chopped1 TBSP butter, room temperature1/4 cup heavy cream1 cup (3 ounces) shredded Gruyere or Swiss cheese
Preheat oven to 375F.In a large skillet, melt the butter over medium heat.Sautee the shallots about 6 minutes, or until beginning to brown. Add the flour and stir 1 minute.Add the wine, the braising liquid, and the tomato pasta, and whisk until the mixture begins to thicken and boil, about 3 minutes.Stir in the beef and vegetables. Keep warm until ready to use. In a medium pan of water, boil the parsnips and potatoes until tender, about 12 minutes.Drain and return to saucepan.Add the butter and cream and mash until smooth.Stir in 1/3 cup of the Gruyere or Swiss cheese.Transfer the meat/vegetable mixture to a 8x8 baking dish.Top with the remaining 2/3 cup cheese.Spread the potato/parsnip mixture on top.Bake until bubbling and beginning to brown, about 30 minutes.
I have made Shepherd's Pie a few times before, and usually it involves just throwing some random leftovers together, topping it with mashed potatoes and calling it good. So I knew I needed to actually give this an honest shot. You know, with a recipe. I found an awesome recipe from Food and Wine that actually uses leftovers (WIN!), so I got two meals out of one, and both meals were superbly excellent. The first night was Red Wine Braised Roast with Glazed Root Vegetables. Only, I realized the only bottle of red wine I had in the house was a really nice one, and, you know, since I wanted to drink it, I didn't want to use the whole bottle in dinner. So I made up my own "wine substitute". You might think that throwing beef stock, some dry vermouth, a few splashes of Marsala Sherry and a splash of coke into a pot and letting it simmer for 20 minutes sounds extremely crazy, and you wouldn't be wrong. But it totally worked. While I wouldn't want to actually drink a glass of it, it made an excellent braising liquid!
I have realized that I am a huge fan of parsnips. Madly in love with them. I want to use them in everything. So of course I had to put a ton both in and on top of this pie. Both of these dishes turned out super delicious. I love them both equally, and think this would be an awesome two night meal to serve when you have company over.
You know how in all the magazines and "big blogs" you see amazingly beautiful pictures of Shepherd's Pie with the mashed potatoes artfully piped on top and broiled to a golden perfection? And you think, that can't be too hard, I just don't really feel like getting out a bag and tip and messing with it? Me, too. So I decided, since I'd taken the time to make everything else, I would go ahead and pipe on my mashed potatoes. Only I forgot about one thing. Freshly made mashed potatoes and parsnips are HOT. Like, completely scald your hand while you hold the bag hot. So hot that the piping bag stretches and the tip falls out, causing molten lava mashed parsnips to smear themselves all over your already burnt hands.
Night One: Red Wine Brasato (slightly adapted from Bon Appetite, February 2007)Yields: 4 servings (if you include another side like a salad or mashed potatoes) plus leftovers for night 2
1 750 ml bottle hearty red wine (such as Zinfandel, Syrah or Cabernet Sauvignon)3 TBSP olive oil4 pound beef pot roast1 large onion, roughly chopped1 large carrot, roughly chopped1 large celery stock, roughly chopped2 garlic cloves, peeled and smashed1 heaping spoonful of tomato paste (save the remainder for the next night)14 ounces beef broth2 tsp dried sage2 large sprigs fresh parsley1 bay leaf1/2 tsp pepper
Adjust the oven rack to the lower 1/3 of the oven and preheat to 300F.In a large saucepan, simmer the wine over medium heat for about 30 minutes, until reduced to about 1 cup.In a large dutch oven, heat the oil over medium heat.Using paper towels, pat the roast dry on all sides.Sprinkle with salt and pepper, and then lightly dredge all sides with flour.Place the roast in the dutch oven and brown on all sides.Transfer to a plate and tent with foil.Add the onion, carrot, celery, and garlic to the pot, sprinkle with salt and pepper, and sauté 6 minutes, stirring occasionally.Add the tomato paste and stir for 1 minute.Add the broth, and bring to a boil.Add the sage, parsley, and bay leaf.Return the roast to the dutch oven, along with any juices on the plate.Pour the reduced wine over top and cover.Braise in the oven for 1 hour 15 minutes.Turn the roast over and braise for another 1 hour 15 minutes.Transfer the roasts to a cutting board, tent with foil.Strain the braising liquid into bowl.
Glazed Root Vegetables2 TBSP butter1 TBSP olive oil2-3 medium turnips, peeled and cut into 1" cubes3 large carrots, peeled and cut into 1" chunks2-3 large parsnips, peeled and cut into 1" chunks2 tsp sugar2 tsp dried sage2 TBSP chopped parsley
Melt the butter in a large skillet over high heat.Add the vegetables and sprinkle with salt and pepper.Sautee about 8 minutes, stirring occasionally, until the vegetables start to brown in spots.Add 1 cup of the braising liquid from the pot roast.Cover, reduce the heat to medium, and simmer for about 10 minutes, or until tender.Uncover, increase the heat to high, and bring to a boil.Stir in the sugar, sage, and parsley, and cook until the sauce is reduced to a glaze.Season with salt and pepper.
Serve the roast sliced, with vegetables, and braising liquid.Enjoy!Remember to save some for the Shepherd's Pie! :)
Night Two: Shepherd's Pie (slightly adapted from Food and Wine, February 2007) Yields: 6 servings
Filling: 2 TBSP butter1 cup sliced shallots or chopped yellow onion2 TBSP flour3 TBSP red wine (or Marsala Sherry)1 cup of the braising liquid reserved from night 12 cups chopped beef, reserved from night 11 1/2 cups chopped glazed vegetables, reserved from night 11 spoonful of tomato pasta, reserved from night 1
Topping:2 large parsnips, peeled and chopped2 large potatoes, peeled and chopped1 TBSP butter, room temperature1/4 cup heavy cream1 cup (3 ounces) shredded Gruyere or Swiss cheese
Preheat oven to 375F.In a large skillet, melt the butter over medium heat.Sautee the shallots about 6 minutes, or until beginning to brown. Add the flour and stir 1 minute.Add the wine, the braising liquid, and the tomato pasta, and whisk until the mixture begins to thicken and boil, about 3 minutes.Stir in the beef and vegetables. Keep warm until ready to use. In a medium pan of water, boil the parsnips and potatoes until tender, about 12 minutes.Drain and return to saucepan.Add the butter and cream and mash until smooth.Stir in 1/3 cup of the Gruyere or Swiss cheese.Transfer the meat/vegetable mixture to a 8x8 baking dish.Top with the remaining 2/3 cup cheese.Spread the potato/parsnip mixture on top.Bake until bubbling and beginning to brown, about 30 minutes.
Basil Chicken with Coconut Cream Sauce
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** I feel like I can't really publish this post without adding a comment about what happened in Connecticut. I am so saddened by what happens, and my heart aches for those poor families who have lost loved ones in this tragic event. I cannot even begin to imagine, and all I want to do is hold my Ladybug close to me. I find it terrible that so many people feel so alone and so angry, and don't have anywhere or anyone to turn to, that they feel hurting others is acceptable - that the only way to get people to pay attention to them is by becoming a monster. Please, teach your little ones to love, to respect others, and that all lives should be valued. It is important to know that all people are created equal, but that everyone is also an individual, with different personalities and needs, and everyone needs to be recognized as such. It all boils down to love.
We seem to be on an Americanized-Ethic food kick at our house, trying all kinds of new dishes. We've been trying to shop mostly the perimeter of the grocery store, staying away from the majority of the center isles and the "processed foods". It is a wonder what it has done not only to our diets (lets ignore all the cookies we have been eating, though, ok?) as well as our food budget. I've been spending a lot more time focusing on our menu/budget for each week, trying to get the best meals while not spending all day in the kitchen or going broke. For instance, last week we spent $70 on groceries for the three of us (things like diapers, dog food and toilet paper are usually purchased at Wal-Mart) ! Now I call that awesome planning! If you need a refresher on how to plan meals and budget, you should check out the series I did called Smart Mama's Cook! Anywho, I loved this dish! It is definitely going to make a reappearance in our house! The spices were awesome, I loved the creamy sauce soaking in the rice, yum yum yum! Try it, you'll like it!
Basil Chicken with Coconut Cream Sauce (slightly adapted from Baked Bree)
1 Pound chicken breasts, cut into 1" pieces
1/2 tsp salt
1/2 tsp cardamom
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp pepper
1/4 tsp tumeric
1/4 tsp chili powder
1 TBSP olive oil
1/2 red onion, chopped
1 jalapeno, chopped
3 garlic cloves, minced
1 (14 ounces) can coconut milk
2 tsp cornstarch
3 TBSP fresh basil, chopped
1 TBSP fresh ginger, minced
Rice to serve (jasmine rice is especially nice)
In a small bowl, combine all of the seasonings.
Cut the chicken into pieces and combine with the seasonings (I only used about 2/3 of the seasoning mixture because I didn't want it to be too spicy for Ladybug. You can always add more seasonings after you thicken the sauce if you feel it is called for) so the chicken is well coated.
Chop and mince the onion, garlic, jalapeño, basil and ginger.
Heat a large skillet over medium heat, with the olive oil.
Saute the onion, garlic, ginger and jalapeño for 2 minutes, or until they begin to soften. Remove from pan and set aside.
Cook the chicken until browned and done, about 5 minutes, stirring frequently. Remove from pan (place with the onion mixture) and set aside.
In a medium bowl, whisk together the cornstarch and coconut milk until combined, and then pour it into the pan.
Simmer the coconut milk until it begins to thicken, stirring frequently.
When the sauce is thickened, add the chicken and onion mixture back to the pan and stir to combine.
Add the basil to the pan, stir to combine, and serve with rice!
Enjoy!
** I feel like I can't really publish this post without adding a comment about what happened in Connecticut. I am so saddened by what happens, and my heart aches for those poor families who have lost loved ones in this tragic event. I cannot even begin to imagine, and all I want to do is hold my Ladybug close to me. I find it terrible that so many people feel so alone and so angry, and don't have anywhere or anyone to turn to, that they feel hurting others is acceptable - that the only way to get people to pay attention to them is by becoming a monster. Please, teach your little ones to love, to respect others, and that all lives should be valued. It is important to know that all people are created equal, but that everyone is also an individual, with different personalities and needs, and everyone needs to be recognized as such. It all boils down to love.
We seem to be on an Americanized-Ethic food kick at our house, trying all kinds of new dishes. We've been trying to shop mostly the perimeter of the grocery store, staying away from the majority of the center isles and the "processed foods". It is a wonder what it has done not only to our diets (lets ignore all the cookies we have been eating, though, ok?) as well as our food budget. I've been spending a lot more time focusing on our menu/budget for each week, trying to get the best meals while not spending all day in the kitchen or going broke. For instance, last week we spent $70 on groceries for the three of us (things like diapers, dog food and toilet paper are usually purchased at Wal-Mart) ! Now I call that awesome planning! If you need a refresher on how to plan meals and budget, you should check out the series I did called Smart Mama's Cook! Anywho, I loved this dish! It is definitely going to make a reappearance in our house! The spices were awesome, I loved the creamy sauce soaking in the rice, yum yum yum! Try it, you'll like it!
Basil Chicken with Coconut Cream Sauce (slightly adapted from Baked Bree)
1 Pound chicken breasts, cut into 1" pieces
1/2 tsp salt
1/2 tsp cardamom
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp pepper
1/4 tsp tumeric
1/4 tsp chili powder
1 TBSP olive oil
1/2 red onion, chopped
1 jalapeno, chopped
3 garlic cloves, minced
1 (14 ounces) can coconut milk
2 tsp cornstarch
3 TBSP fresh basil, chopped
1 TBSP fresh ginger, minced
Rice to serve (jasmine rice is especially nice)
In a small bowl, combine all of the seasonings.
Cut the chicken into pieces and combine with the seasonings (I only used about 2/3 of the seasoning mixture because I didn't want it to be too spicy for Ladybug. You can always add more seasonings after you thicken the sauce if you feel it is called for) so the chicken is well coated.
Chop and mince the onion, garlic, jalapeño, basil and ginger.
Heat a large skillet over medium heat, with the olive oil.
Saute the onion, garlic, ginger and jalapeño for 2 minutes, or until they begin to soften. Remove from pan and set aside.
Cook the chicken until browned and done, about 5 minutes, stirring frequently. Remove from pan (place with the onion mixture) and set aside.
In a medium bowl, whisk together the cornstarch and coconut milk until combined, and then pour it into the pan.
Simmer the coconut milk until it begins to thicken, stirring frequently.
When the sauce is thickened, add the chicken and onion mixture back to the pan and stir to combine.
Add the basil to the pan, stir to combine, and serve with rice!
Enjoy!
Sourdough Cookies times two!
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Making sourdough cookies was one of the first things I tried after I got my starter - and so I am so excited that this month's Sourdough Surprises is all about cookies! Just like how there are countless cookie recipes out there, there are a lot of variety in sourdough cookies, too. There were so many that I wanted to try, but I thought my family might stage a coup if I made only sourdough cookies for Christmas. In the end I tried two - a peanut butter cookie topped with a chocolate kiss, and one for a spiced oatmeal with cranberries and orange zest!
The Peanut Butter cookies were great! I was a little worried about them when I started adding the kisses to the cookie, it seemed like they were getting over-baked, even though they didn't look like it. I reduced the cooking time, and the cookies still seemed really "stiff", even though they were hardly over-baked. Even eating them straight from the oven they seemed crunchy. I was kind of disappointed in them until I ate one later that night and they were utterly perfect! You can't really taste the sourdough tang, but you can tell there is a greater depth of flavor in the cookie.
The Spiced Oatmeal cookies were easy and fun to make. I love that they included a "souring" time, which greatly enhanced the sourdough taste of the cookies.
Cranberry Orange Spiced Sourdough Cookies (Just Making Noise)1 cup sourdough starter1 cup butter, melted and cooled2 cups whole wheat flour1.5 cups oatmeal1/4 cup raw honey1/2 cup brown sugar3/4 tsp sea salt3 eggs1 tsp vanilla1/4 tsp cloves3/4 tsp cinnamon1 tsp gingerzest from 1 medium orange1 tsp baking powder1 1/2 tsp baking soda1 cup dried cranberries, chopped1 cup walnuts, chopped
In a medium bowl, mix together the starter and butter.Add 1 cup of flour and the oatmeal, stirring to incorporate.Continue adding flour until you have a thick dough.Cover and allow to sour for 8 or more hours.
Preheat your oven to 375F.In a small mixing bowl, whisk together the honey, eggs, sugar, vanilla, sea sal, cloves, cinnamon, orange zest, ginger, baking powder and baking soda.Pour the mixture over the soured dough and mix (using your hands is easiest for this) until well incorporated.Stir the cranberries and walnuts.
Drop by spoonfuls onto parchment paper lined baking sheets.Bake 10-12 minutes, or until lightly golden.You may also spread the whole batter into a rimmed cookie sheet and bake for 20 minutes to get bars. Cool on a wire rack and Enjoy!
Peanut Butter Sourdough Cookies (Pink Peony) 1 cup starter1 cup peanut butter1 cup butter1 cup brown sugar2 cups flour1 tsp baking powder1 tsp baking soda1 tsp vanilla2 eggs1/2 tsp salt
Preheat oven to 350F.In a large bowl, mix together the starter, peanut butter, butter, brown sugar, eggs and vanilla.In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.Add the dry ingredients to the starter mixture and combine.Roll the dough into balls and place on a parchment paper lined cookie sheet.Bake for 12-15 minutes, until golden brown.Pull the pan out of the oven, plop a kiss in the middle of each cookie and place back in the oven for just a few seconds, until the chocolate just starts to look shiny.Remove to a wire rack and cool.Enjoy!
Making sourdough cookies was one of the first things I tried after I got my starter - and so I am so excited that this month's Sourdough Surprises is all about cookies! Just like how there are countless cookie recipes out there, there are a lot of variety in sourdough cookies, too. There were so many that I wanted to try, but I thought my family might stage a coup if I made only sourdough cookies for Christmas. In the end I tried two - a peanut butter cookie topped with a chocolate kiss, and one for a spiced oatmeal with cranberries and orange zest!
The Peanut Butter cookies were great! I was a little worried about them when I started adding the kisses to the cookie, it seemed like they were getting over-baked, even though they didn't look like it. I reduced the cooking time, and the cookies still seemed really "stiff", even though they were hardly over-baked. Even eating them straight from the oven they seemed crunchy. I was kind of disappointed in them until I ate one later that night and they were utterly perfect! You can't really taste the sourdough tang, but you can tell there is a greater depth of flavor in the cookie.
The Spiced Oatmeal cookies were easy and fun to make. I love that they included a "souring" time, which greatly enhanced the sourdough taste of the cookies.
Cranberry Orange Spiced Sourdough Cookies (Just Making Noise)1 cup sourdough starter1 cup butter, melted and cooled2 cups whole wheat flour1.5 cups oatmeal1/4 cup raw honey1/2 cup brown sugar3/4 tsp sea salt3 eggs1 tsp vanilla1/4 tsp cloves3/4 tsp cinnamon1 tsp gingerzest from 1 medium orange1 tsp baking powder1 1/2 tsp baking soda1 cup dried cranberries, chopped1 cup walnuts, chopped
In a medium bowl, mix together the starter and butter.Add 1 cup of flour and the oatmeal, stirring to incorporate.Continue adding flour until you have a thick dough.Cover and allow to sour for 8 or more hours.
Preheat your oven to 375F.In a small mixing bowl, whisk together the honey, eggs, sugar, vanilla, sea sal, cloves, cinnamon, orange zest, ginger, baking powder and baking soda.Pour the mixture over the soured dough and mix (using your hands is easiest for this) until well incorporated.Stir the cranberries and walnuts.
Drop by spoonfuls onto parchment paper lined baking sheets.Bake 10-12 minutes, or until lightly golden.You may also spread the whole batter into a rimmed cookie sheet and bake for 20 minutes to get bars. Cool on a wire rack and Enjoy!
Peanut Butter Sourdough Cookies (Pink Peony) 1 cup starter1 cup peanut butter1 cup butter1 cup brown sugar2 cups flour1 tsp baking powder1 tsp baking soda1 tsp vanilla2 eggs1/2 tsp salt
Preheat oven to 350F.In a large bowl, mix together the starter, peanut butter, butter, brown sugar, eggs and vanilla.In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.Add the dry ingredients to the starter mixture and combine.Roll the dough into balls and place on a parchment paper lined cookie sheet.Bake for 12-15 minutes, until golden brown.Pull the pan out of the oven, plop a kiss in the middle of each cookie and place back in the oven for just a few seconds, until the chocolate just starts to look shiny.Remove to a wire rack and cool.Enjoy!
Chocolate Chip Cookies - Alton Brown's #10
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Everyone has their favorite recipe for Chocolate Chip Cookies. Me, I have recipes I like for certain reasons. Yes, I have a couple that I go-to most often, but I can't say that I have the *one*. My friend Julie says her chocolate chip cookie recipe is the best. Now, I have not seen the recipe or tried a cookie (let me give the caveat right now that Julie is an excellent cookie baker. Every cookie I have had of hers, is excellent), but I know if it is cakey, I won't think it is the best. I like a chewy, chocolate chip cookie. I like it soft, not crunchy when I bite into it.
Most often, I go back and forth between this cookie, Alton Brown's #10 and Alton Brown's The Chewy. While the cookies are similar, they are a little different too. In the directions for this cookie, there is no chilling time. I always add chilling time. Then again, I usually chill the cookie dough before baking regardless. I have friends who chill the dough 48-72 hours before baking, after making these cookies from Jacques Torres that was published in the New York Times. I have made them, and they were very good, but when I get a craving for chocolate chip cookies, I don't want to wait 2 or 3 days.
Back to the cookies at hand. These are rich, chewy, chocolatey. Alton Brown's #10 uses ingredients everyone has in their pantry. This recipe is from his book I'm Just Here for More Food: Food x Mixing + Heat = Baking
. This recipe uses the muffin method, so you combine the dry, add them to the mixed wet, then stir in your add-ins. The cookies come together quickly.
I also take my cookies out on the earlier side so I can ensure they are chewy.
Chocolate Chip Cookie #10 from I'm Just Here for More Food - Alton BrownMix and set aside:
2 1/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt
Now mix together the wet ingredients:
3/4 cup sugar3/4 cup brown sugar1 cup unsalted butter, melted and slightly cooled 2 large egg yolks1 teaspoon vanilla extract
Now add the dry to the wet and mix gently with a wooden spoon. Do not over mix!! While there is still some flour showing, add 2 cups chocolate chips and mix the rest of the way.Bake 10-11 minutes or until golden at 375º.
Everyone has their favorite recipe for Chocolate Chip Cookies. Me, I have recipes I like for certain reasons. Yes, I have a couple that I go-to most often, but I can't say that I have the *one*. My friend Julie says her chocolate chip cookie recipe is the best. Now, I have not seen the recipe or tried a cookie (let me give the caveat right now that Julie is an excellent cookie baker. Every cookie I have had of hers, is excellent), but I know if it is cakey, I won't think it is the best. I like a chewy, chocolate chip cookie. I like it soft, not crunchy when I bite into it.
Most often, I go back and forth between this cookie, Alton Brown's #10 and Alton Brown's The Chewy. While the cookies are similar, they are a little different too. In the directions for this cookie, there is no chilling time. I always add chilling time. Then again, I usually chill the cookie dough before baking regardless. I have friends who chill the dough 48-72 hours before baking, after making these cookies from Jacques Torres that was published in the New York Times. I have made them, and they were very good, but when I get a craving for chocolate chip cookies, I don't want to wait 2 or 3 days.
Back to the cookies at hand. These are rich, chewy, chocolatey. Alton Brown's #10 uses ingredients everyone has in their pantry. This recipe is from his book I'm Just Here for More Food: Food x Mixing + Heat = Baking
. This recipe uses the muffin method, so you combine the dry, add them to the mixed wet, then stir in your add-ins. The cookies come together quickly. I also take my cookies out on the earlier side so I can ensure they are chewy.
Chocolate Chip Cookie #10 from I'm Just Here for More Food - Alton BrownMix and set aside:
2 1/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt
Now mix together the wet ingredients:
3/4 cup sugar3/4 cup brown sugar1 cup unsalted butter, melted and slightly cooled 2 large egg yolks1 teaspoon vanilla extract
Now add the dry to the wet and mix gently with a wooden spoon. Do not over mix!! While there is still some flour showing, add 2 cups chocolate chips and mix the rest of the way.Bake 10-11 minutes or until golden at 375º.
Stroganoff-Style Spaghetti 'n' Meatballs
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This is a true 30-Minute Meal. I had to work late, yada, yada, yada, you know the story. I needed to get something on the table, and fast. Luckily, I remembered this recipe that I saw in a Taste of Home magazine while at my parents. I pulled it up on the computer and had dinner in about 20 minutes. We keep meatballs, turkey and/or beef, in the freezer for times like this. Since the meatballs are pre-cooked, this dish takes as long as it takes for water to boil and spaghetti to cook.
This recipe is great just because we keep these ingredients in the pantry/freezer and it was seriously quick.
The boys really liked this. C requested it be on the "Make Forever" list. It was also a nice change from red sauce spaghetti.
This dish isn't the most photogenic. I will add, there was a nice green veggie on the plate but that got eaten before I remembered to take a picture of the plate.
Stroganoff-Style Spaghetti 'n' Meatballs Recipe
Adapted from Taste of Home
1/2 pound uncooked spaghetti
1 package (12 ounces) frozen fully cooked Italian meatballs
2 tablespoons finely chopped onion
1 garlic clove, minced
1 tablespoon olive oil (I used less)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup 2% milk
1teaspoon beef base
1/8 teaspoon Cajun seasoning
1 cup (8 ounces) sour cream
Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, beef base and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through.
Gradually stir in sour cream; heat through (do not boil). Drain spaghetti. Serve immediately with meatballs and sauce over spaghetti.
This recipe is great just because we keep these ingredients in the pantry/freezer and it was seriously quick.
The boys really liked this. C requested it be on the "Make Forever" list. It was also a nice change from red sauce spaghetti.
This dish isn't the most photogenic. I will add, there was a nice green veggie on the plate but that got eaten before I remembered to take a picture of the plate.
Stroganoff-Style Spaghetti 'n' Meatballs Recipe
Adapted from Taste of Home
1/2 pound uncooked spaghetti
1 package (12 ounces) frozen fully cooked Italian meatballs
2 tablespoons finely chopped onion
1 garlic clove, minced
1 tablespoon olive oil (I used less)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup 2% milk
1teaspoon beef base
1/8 teaspoon Cajun seasoning
1 cup (8 ounces) sour cream
Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, beef base and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through.
Gradually stir in sour cream; heat through (do not boil). Drain spaghetti. Serve immediately with meatballs and sauce over spaghetti.
16 Aralık 2012 Pazar
#2615 - Apple Muffins
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(by Shirley McNevich)
1 1/2 cups flour
1 cup Quaker quick oats
1/3 cup Domino's dark brown sugar (packed)
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2/3 cup apple juice
1/3 cup milk
1 beaten egg
1 tsp. vanilla
1/4 cup + 1 TBSP Parkay margarine (melted)
1 1/2 large baking apples (washed, peeled, cored and chopped finely)
In a bowl add flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg--stir until mixed. Add the apple juice, milk and melted margarine--stir just until mixed. Add beaten egg, vanilla and chopped apples--stir just until mixed. Place cupcake liners into muffin tins--fill each 2/3 full with batter. Bake at 400 degrees for 17-20 minutes.
1 1/2 cups flour
1 cup Quaker quick oats
1/3 cup Domino's dark brown sugar (packed)
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2/3 cup apple juice
1/3 cup milk
1 beaten egg
1 tsp. vanilla
1/4 cup + 1 TBSP Parkay margarine (melted)
1 1/2 large baking apples (washed, peeled, cored and chopped finely)
In a bowl add flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg--stir until mixed. Add the apple juice, milk and melted margarine--stir just until mixed. Add beaten egg, vanilla and chopped apples--stir just until mixed. Place cupcake liners into muffin tins--fill each 2/3 full with batter. Bake at 400 degrees for 17-20 minutes.
#2616 - Herb Chicken
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(by Shirley McNevich)
1/2 cup Miracle Whip salad dressing
1/2 tsp. oregano
1/2 tsp. Mrs. Dash lemon pepper seasoning
1/4 tsp. garlic powder
4 boneless/skinless chicken breast halves
In a bowl add salad dressing, oregano, lemon pepper and garlic powder--stir well. Use a pastry brush to brush the spice mixture on the tops of the chicken breasts. Place the chicken breasts (spice side up) on a grill--cook chicken breasts for 8-10 minutes, then turn the chicken breasts, brush the spice mixture generously over the chicken and grill for another 8-10 minutes or until chicken is no longer pink inside.
1/2 cup Miracle Whip salad dressing
1/2 tsp. oregano
1/2 tsp. Mrs. Dash lemon pepper seasoning
1/4 tsp. garlic powder
4 boneless/skinless chicken breast halves
In a bowl add salad dressing, oregano, lemon pepper and garlic powder--stir well. Use a pastry brush to brush the spice mixture on the tops of the chicken breasts. Place the chicken breasts (spice side up) on a grill--cook chicken breasts for 8-10 minutes, then turn the chicken breasts, brush the spice mixture generously over the chicken and grill for another 8-10 minutes or until chicken is no longer pink inside.
#2617 - Pirate Cookies
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(by Shirley McNevich)
1 1/2 cups flour
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 sticks softened butter
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 egg
2 tsp. vanilla
1 - 10oz. bag Nestle's Treasures semi-sweet chocolate baking pieces
1/2 cup chopped nuts (optional)
In a bowl add flour, baking soda and salt--stir. In a mixer add butter, white sugar and brown sugar--beat. Add egg--beat. Add vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add treasures baking pieces and chopped nuts--stir with a wooden spoon. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes. Cool slightly before removing cookies from cookie sheets.
1 1/2 cups flour
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 sticks softened butter
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 egg
2 tsp. vanilla
1 - 10oz. bag Nestle's Treasures semi-sweet chocolate baking pieces
1/2 cup chopped nuts (optional)
In a bowl add flour, baking soda and salt--stir. In a mixer add butter, white sugar and brown sugar--beat. Add egg--beat. Add vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add treasures baking pieces and chopped nuts--stir with a wooden spoon. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes. Cool slightly before removing cookies from cookie sheets.
Menu Plan Monday #24
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I had my 32nd birthday yesterday, and had lot's of fun celebrating it this past weekend, with family and friends. I made my own birthday cake (which I was proud to do, because I'm not a fan of store bought cakes) and am SO excited to share the recipe with you all this week! It was SO good!
This week I'm taking my girls to see the Nutcracker Ballet. I can't wait! I grew up watching it every December, but this will be the first time my girls get to see it. I know they're going to love it!
I'm also taking my kids to visit my Grandma Rose on Tuesday. She is 92 years old, and broke her back :( She is in a care center right now (which breaks my heart) So I'm taking the kiddos to visit her, and bring her a little Christmas treat!
Monday
Baked Southwest Egg Rolls
Tuesday~Kitchen's Closed~Taking the kids to visit Grandma Rose
Wednesday
Turkey & Stuffing Roll Ups
Thursday~Kitchen's Closed~Going to see the Nutcracker Ballet!
Friday
Ranch Chicken
Saturday~Kitchen's Closed~
Sunday*Lasagnagarlic breadgreen salad
I had my 32nd birthday yesterday, and had lot's of fun celebrating it this past weekend, with family and friends. I made my own birthday cake (which I was proud to do, because I'm not a fan of store bought cakes) and am SO excited to share the recipe with you all this week! It was SO good!This week I'm taking my girls to see the Nutcracker Ballet. I can't wait! I grew up watching it every December, but this will be the first time my girls get to see it. I know they're going to love it!
I'm also taking my kids to visit my Grandma Rose on Tuesday. She is 92 years old, and broke her back :( She is in a care center right now (which breaks my heart) So I'm taking the kiddos to visit her, and bring her a little Christmas treat!
Monday
Baked Southwest Egg RollsTuesday~Kitchen's Closed~Taking the kids to visit Grandma Rose
Wednesday
Turkey & Stuffing Roll Ups Thursday~Kitchen's Closed~Going to see the Nutcracker Ballet!
Friday
Ranch ChickenSaturday~Kitchen's Closed~
Sunday*Lasagnagarlic breadgreen salad
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