Tuesday, December 22, 2015

Tuesday, December 8, 2015

Coconut Macaroons

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This one is a back of the bag recipe.  It made 24 and lasted two days.

Monday, November 9, 2015

Pumpkin Pancakes

I made pumpkin pancakes with my mix.  I just added one cup of pumpkin puree and 1 teaspoon of pumpkin pie spice.  If you do not have pumpkin pie spice, it is two parts cinnamon, one part nutmeg, one part ginger.  I also put a pinch of clove in the pancakes.  Then I let it sit.  This is key for fluff factor.

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The kids really liked it.

Saturday, October 31, 2015

French Toast stuffed Bourbon Mashed Bananas with Bourbon Maple Syrup

Four Roses Bourbon reached out to me and a few other awesome bloggers to develop a recipe that uses their tasty beverage for the holiday season.


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I made brunch.

I love the idea of having a lazy brunch over the holidays.  During the holdays, there is always so much to do, people to see, gifts to shop for but brunch means to me enjoying the paper and drinking coffee and seeing people in their pajamas.  Also, people tend to be chirpier in the AM.  And then you have the rest of the day to do all the other things.

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French Toast stuffed Bourbon Mashed Bananas with Bourbon Maple Syrup

Ingredients:
For the French Toast

1 loaf of French bread, sliced into two finger widths thick slices and allowed to get stale overnight
4 ripe bananas (I think half a banana per person)
2 Tablespoons Four Roses Bourbon

1 and a half cup of half and half (Writing half three times made me chuckle)
3 eggs
2 Tablespoons brown sugar

1/2 cup vegetable oil

For the Bourbon Maple Syrup
1/2 cup of dark amber maple syrup
1 Tablespoon Four Roses Bourbon

Method:
For the French Toast:

Cut a little pocket in each piece of thick bread about halfway in.  If you did not let the bread get stale overnight, you can put it in a warm oven while you get everything else ready.

In a small bowl, mash the bananas and the bourbon. Set this aside.

In a medium bowl, mix the half and half, eggs and brown sugar. Set this aside as well.

Now if you need to get the bread out of the oven, this is the time.

If you are a more organized sort, ignore the previous sentence and pull out a large skillet and pour about a quarter inch of vegetable oil in it.  I cannot predict how much that would be, depends on your skillet.  Let it heat up on medium heat.

Heat the skillet first because you are about introduce a lot of liquid to your bread and you want soft custard and not mush.

While the skillet is heating up, put about a tablespoon of the mashed bananas in the pocket of the bread.  Understuff rather than overstuff.  This is a hard thing for me to do but it really is better in this application.

After you stuff the bread, immediately dunk it in the milk and egg mixture on both sides and then the skillet.  I cannot stress the enough.  Do not do it assembly line style and fill the bread with bananas first and then dunk in the custard because you will get unappealing goo.

When one side is done (it took me three minutes), flip it over.  I have found that the other side takes about half the time as the first.

Repeat with the other slices of bread.  To keep it warm, I suggest keeping your plate in a warm oven.  This is also nice because if you have some late risers they can have their food a little later and it will still be warm.

For the Bourbon Maple Syrup

In a small saucepan, heat up some maple syrup and add a little bourbon.  Taste it, it should be boozy but not biting.  I think the bourbon really added a nice oomph to the syrup.

Serve the French Toast with raspberries or whatever other fruit you have on hand and powdered sugar and the warmed maple syrup.

My husband liked it very much.


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I was not compensated for this post.  I did receive a bottle of Four Roses Bourbon to cook with, the cost of the ingredients, as well as a few other goodies.  The recipe and the opinions are all mine.


Wednesday, October 28, 2015

Monster Cookies

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The internet is a weird place.  Sometimes wonderful and sometimes bizarre.  These monster cookies idea came from my friend Dianne who posted this on facebook.  So I totally stole this idea and did it with my kids.  But I did link to her because I am not a beyotch.

Monday, October 26, 2015

Egg on a Roll

Does anyone watch Mind of a Chef?  They are currently featuring Gabrielle Hamilton.  I loved her book Blood, Bones and Butter.

In a recent episode she speaks of the classic Egg on a Roll which I imagine one picks up at the local corner market on the way to work in New York City.

So I decided to make one.  Actually I made two.  One for me and one for yohboh.  And being that the garden is still producing a few tomatoes a week, I threw a garden grown tomato on it.  And I happened to have Kaiser salt rolls which is rare so I decided to go for it.


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The orange tomato is called a Valencia.  It is a tomato that likes cooler weather.






Saturday, October 24, 2015

One of the last tomato salads of the season

That cheese there is BURRATA cheese.  It's like mozzarella's hotter cousin.


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These are tomatoes out of the garden.

Saturday, October 10, 2015

Chicken and Dumps

Fall means chicken and dumps.


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Yohboh ate the leftovers quickly.

Wednesday, September 30, 2015

My Favorite Banana Bread, for now

I am always trying a new banana bread recipe.  It is not that I do not like banana bread, I do.  I just have not found THE ONE.  My definition of THE ONE is one that I like all the way through the loaf. I love banana bread warm out of the oven but very rarely do I finish a loaf.  The second half is never as good as the first.

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This one by Joanna Chang is my favorite so far, it is moist the whole time.  And it has a good banana flavor.  I think the best part is the hint of cinnamon.  It makes the banana bread taste a bit more complex.

Sunday, September 20, 2015

Fall Means Chicken Pot Pie



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I had some chicken tenderloins that needed to be used.  I poached them in some no salt chicken broth with a tablespoon of chicken base.  I fished the chicken out and cut it up into bite sized pieces.

Then I sauteed some onion and celery and garlic until they were getting close to soft.  I put three tablespoons of flour in and cooked it until the flour was no longer white.  Then I used the poaching liquid to make a thick sauce.  I made it a little thicker than I wanted because I put in a pound of frozen peas and carrots which loosened it up some.

Then I made mashed potatoes with six potatoes.

I layered the stew with the mashed potatoes on top.  I made little fork marks in the potatoes so there would be more crispy bits.

I baked at 350 for about an hour.

Everyone liked it.

Monday, August 31, 2015

Pollo Mi Tierra or salsa in a tree stump

Yohboh and I went to Plaza Fiesta.

We were getting peckish so we stopped at Pollo Mi Tierra.

We had to stop for the salsa in a tree stump.


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And I got a torta.


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And these were the condiments.

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Sunday, August 23, 2015

Thursday, August 20, 2015

Garden Update--The sunflower valley of death

We planted sunflowers at the top of the garden,  Sunflowers emit an herbicide through the roots that killed over half my tomato plants.

Sunflowers = fewer tomatoes.

This makes me SAD

Thursday, July 30, 2015

Edible Gifts

As I get older, I find the best gifts are consumable ones.  As in, a friend of mine went to India and got me some spices.


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We had the tandoori chicken for dinner.  It was yummy.


Wednesday, July 15, 2015

Sunday, July 5, 2015

I Like Big Butt Tomatoes and I cannot lie


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You other brothers can't deny
That when Black Krim comes in all dark and plump
And a round thing in your face
You moan YUM!

Saturday, June 27, 2015

Monday, June 22, 2015

Sunday, June 21, 2015

Father's Day Gifts

Every year, for Father's Day the girls and I go to yohboh's favorite store to buy his gifts.

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Wednesday, June 17, 2015

First Fried Green Tomatoes of the season

Bad News: We lost a tomato plant

Good News: We ate some fried green tomatoes from the dead plant.


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Wednesday, June 3, 2015

Win Tickets To The Giving Kitchen’s Restaurant Revival!

There is a raffle so you can eat at a fancy restaurant.  It goes to a good cause, The Giving Kitchen.  The guy who writes this blog is a cool fellow.

Here is the link.

Monday, May 18, 2015

Biscuit Dreams

I have been teaching Kidlet how to make biscuits.  My dream is to wake up to the smell of baking biscuits.  On Sunday, it actually happened.

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My kid is awesome.

Saturday, May 16, 2015

Wednesday, April 15, 2015

Tuesday, April 7, 2015

Marinade for Chicken

One of our friends is raising chickens in North Georgia. So we ate some. They were a bit flavorless so I made up a marinade for it.

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I am only blogging it so I will remember what I put in it.

1 stick softened butter
1 bunch of scallions
Juice of one blood orange
1 Tablespoon white miso
2 Tablespoons soy sauce
1 tablespoon Korean hot sauce
3 tablespoons crushed garlic

 I put this in the blender and then whirred it up. It is like a loose mayonnaise and I put it under the skin of the chicken.

Yohboh grilled it.

Tuesday, March 31, 2015

Tuesday, March 24, 2015

Shishigatani Squash

I only grew one of these bad boys:

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It is a Japanese Shishigatani Squash.  So I roasted it--YUM

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It was like a more mushroomy squash.

Saturday, March 14, 2015

Pi Day

We only ate pie today.

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Breakfast Quiche


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Chicken Pot Pie

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Blueberry Pie

Wednesday, March 11, 2015

Teddy Bear Toast


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I made this for my youngest.  Isn't it cute?

It is peanut butter, banana slices and chocolate chips.  She ate the chocolate chips.  My oldest ate it and asked for another.

Saturday, March 7, 2015

Chicken and Dumplings

I have never made chicken and dumplings before.  Normally, I made a chicken soup and put noodles or rice in it. But it was not hard and I understand the appeal of big fluffy clouds of starch.

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I made the white lily biscuit recipe but I added a lot of black pepper and 2T of finely chopped parsley.  The only thing is that it did not keep.  The dumplings disintegrated into the soup when reheated.

Tuesday, March 3, 2015

Brown Sugar Shortbread

When I was pregnant with my second child, I would visit this bakery near my daughter's gymnastics place.  They had something there called brown sugar shortbread.  I loved this cookie and it has no chocolate.  Well after the birth of my second child, I never ventured near that bakery again.  I was flipping through a cook book that I had borrowed from the library and came upon a recipe called brown sugar shortbread.

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So I made it and ate it and now I am happy.


A few notes about this recipe- use the fanciest butter you can.  For me that was some Kerrygold.  The butter flavor is very strong so you want to use the good stuff.


Brown Sugar Shortbread from Gale Gand

1 cup good quality butter, soft and plastic

1/2 cup brown sugar
3 fat pinches of salt

2 1/4 cups all purpose flour
1/3 cup cornstarch
1/4 teaspoon cinnamon

2 tablespoons white sugar

Preheat the oven to 350.

Whip the butter in a mixer until it has doubled in volume.  Add the sugar and salt and cream together.

Sift together the flour, cornstarch and cinnamon.  Add this in three additions to the butter.  It should just come together.  If it looks a bit sandy, that is okay.

Pat this down into a greased 1/4 sheet pan.  Prick with a fork and score how you want to cut it.

Bake for 15 minutes then take it out, turn it when you put it back in the oven so the back is front and vice versa,  Bake another 15 minutes.  Leave it in the oven to cool.  Pull it out and put the white sugar on it.

Let it cool in the pan for 30 minutes.

If you did the scoring right, you can pick it up and it will break where you want it to.  But if it does not, you can just use a knife and cut it.

This is really good with a chai tea.

Saturday, February 28, 2015

Ham and Cheese Pizza with Pretzel crust


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I find pizza is an excellent way to use the odds and ends in the fridge.

I had about 1/4 pound of ham, some thinly sliced cheddar cheese and a bit of purple onion.

I put this on a pizza with a mustard base.

To make the pretzel crust, I brushed the crust that was not covered with cheese with a boiling water/baking soda solution.  I would say about half a cup with 1 tablespoon of baking soda.  I then sprinkled it with Kosher salt.

I baked my normal way and it was very tasty.

Tuesday, February 24, 2015

Cheater Cinnamon Buns

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Did you know at most mega marts they sell loaves of frozen bread dough?  I bought one and as an experiment, turned it into cinnamon buns.

Yeah, I will be doing that again.

This recipe takes planning, but less hands on time to my original recipe.

Cheater Cinnamon Buns

1 loaf frozen bread dough

1 stick butter, softened
1/2 cup brown sugar
1 Tablespoon cinnamon

Cream cheese icing
1 stick of butter,softened
8 ounces of cream cheese, softened
1 pound of powdered sugar
1 Tablespoon vanilla

Take the loaf of frozen dough, put it in a big bowl.  Leave it to defrost.  I would have done it in the fridge but I did not have any room so I put it in the oven.  When it is defrosted and poofy roll it out to an uneven rectangle.  I did the defrosting two night before I made them.  This was poor planning on my part.  If you decide to make them for the following day, I suggest pulling out the frozen loaf the morning before and letting it defrost during the day.

Mix the stick of butter with the sugar and cinnamon.  It should make a frosting like consistency.  Spread it on the uneven rectangle.  Roll it up into a fat log.  Cut it unto nine pieces.  Put the nine pieces in a square 8 x 8  buttered dish.  Let it rise overnight.  I did this again in the cold oven, because still no room in the fridge.

The following morning, I turned the oven to 350.  YOUR HOUSE WILL SMELL AMAZING.

While this is baking, I made the frosting.  This is a dump and stir.  And this makes more frosting that you will need and I froze it into little 4 ounce blocks that I can defrost when it is time to make this again.

About 30 -40 minutes later you will have these buns.  Then you have to let them cool.  About 15 minutes later frost your buns.  Eat with hot coffee or cold milk.

Makes nine buns.

Wednesday, February 18, 2015

Chai Tea Latte

I was craving one of those chai latte things from Starbucks.  But it is TOO COLD for me to leave the house so I used what I had on hand and made something that was close:

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Thumb sized glob of ginger,  cut into fat matchsticks
1 star anise
10 cardamom pods
30 peppercorns
1 cinnamon stick
10 cloves

I put all this stuff in a little bag and beat it up with a small skillet.  It was very satisfying to do this.  Then I put the beat up spices in a saucepan and let it toast for a few seconds until it smelled like spice.  Then I put four cups of cold water into the pan and let it simmer for about 10 minutes.  This smells AWESOME.

I took it off the heat and added about eight teabags.  I wish I could say I used something fancy, but I had Lipton on hand and that is what I used.  I let it steep for about 5 minutes.

Then I added a 12 ounce can of evaporated milk into the saucepan.  I brought it back to a simmer.  Then I strained it and put it in a mason jar.  This is concentrated chai stuff so it needs to be diluted in a 1 to 1 ratio.  I sweetened it with a little honey, but I really do not like it too sweet.  Shocking, if you know me in real life because I like things sweet but tea is not one of them.

I had another cup just now.  I microwaved the concentrate with one part water.

And I feel smug that I did not spend $4.50 and go out in the cold.  But I did put it in a Starbucks mug because it is my favorite mug.

Sunday, February 15, 2015

Thursday, January 29, 2015

Strawberry Pretzel Salad

Yohboh and I were watching Cooks County on PBS and they made something called Strawberry Pretzel Salad.

It is not a salad.  It is  a layered dessert.  And it is DELICIOUS.  And I do not want to like this as much as I do.  It contains Jello and I have a deep disdain for Jello.

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But sometimes,  you have to embrace the Jello.

This is not a hard recipe but each layer requires time to cool.

Strawberry Pretzel Salad



For the pretzel crust
8 ounces of pretzels
3/4 cup melted butter
1/4 cup sugar
fat pinch of Kosher salt

For the white layer
8 ounces of cream cheese at room temperature
1/2 cup sugar
1 tub Cool Whip

For the red layer
2 3 ounce packages of strawberry Jello
1 pound of sliced strawberries

For the pretzel crust:
Preheat the oven to 350.
Whiz the pretzels in a food processor.  Add the sugar, butter and salt until it gets clumpy.  Press into a 9 x 13 pan and bake for about ten minutes.  Leave it to cool.


For the white layer
Whip the cream cheese and sugar together until it looks light and fluffy.  Add the Cool Whip.  Put it on the COOLED pretzel crust.  Put it in the fridge to get good and cold.  I did this for about an hour.

For the red layer
Add the sliced strawberries on top of the cold white layer.  Make the Jello with the QUICK SET method (if you have no idea of what I speak of, look on the side of the gelatin box, it will tell you.) When the gelatin starts to thicken, pour it over the cold white layer.

Chill until firm, it took about two hours for me.

Makes A LOT.



Monday, January 26, 2015

Whole Wheat Pizza Dough for KC

I promised KC that I would write up my pizza dough recipe.

Here are the ingredients:

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1.5 cups of hot tap water
1T of yeast (I get my yeast from Sam's Club in a two pound package--keep it in the freezer and it keeps for years)
1 T of honey

I mix this all in the bottom of a big bowl.  Then I leave it alone for about five minutes and it should have a nice layer of foam on it.  If it does not, your yeast is dead.  I can tell you that this has never happened to me and I have kept yeast for 5-7 years.

Add about 2T of olive oil into the foamy stuff.

Then I add 1.5 cups of whole wheat flour and mix it in.


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This is my dough whisk in the bowl.  No one needs one but it does make this process easier.  And I am person who likes a gadget.

Add about a 1/2 tablespoon of salt.

Then add about 2.5 cups of bread flour.  You can use regular all purpose flour but I like bread flour because I think it makes a crisper crust.  Now this is the part that is tricky.  Because it depends on factors outside of measurement, like humidity and what not.  You may need more flour on not.  The best way I can tell is when it pulls away from the bowl in a lump of dough.  It stops looking like a flour paste and looks like play dough.  Then I put it in a cold oven and forget about it.

The following day, it will look like this.

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On average, this amount will make 2-3 pizzas depending how thin you like them.  Each pizza should fit on a half sheet pan.


Wednesday, January 21, 2015

Chicken stir fry with peppers, broccoli, hoisin sauce, ginger and garlic.

I am blogging this so I remembered what I did.

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Marinated the chicken in thinned out hoisin sauce with fresh ginger and garlic and chopped scallions with a glug of sherry.

Stir fried the chicken until it was cooked through. It took seven minutes.

Stir fried the veggies with more ginger and garlic and salt and pepper. Added three more glugs of hoisin and added about 1/2 cup of water with a spoonful of cornstarch. Simmered until it was a loose sauce.

Kidlet said it was her fourth favorite thing ever.  Next time, I will chop the peppers a bit more.  It was hard to eat.

Wednesday, January 7, 2015

Pumpkin Muffins

The three year old and I made some muffins,  She was very helpful.


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And she ate TWO!