Quick Pickled Brussels Sprouts
10 Brussels sprouts
3/4 c. water
1/4 c. white vinegar
1 tsp. coarse kosher salt
10 black peppercorns
1/4 tsp. yellow mustard seeds
1 sliced garlic clove
pinch of crushed red pepper
Bring a large pot of water to a boil. Trim and cut in half Brussels sprouts. Boil for about 5 minutes, until bright green. Drain and rinse under cold water. Bring water, vinegar and salt to boil and simmer until salt is dissolved. In a sterilized pint jar, combine peppercorns, mustard seeds, garlic and red pepper. Place Brussels sprouts in jar; add hot vinegar mixture. Cool completely to room temperature. Cover with lid and chill 4 days before serving. Store in refrigerator for up to one month.
Wednesday, February 8, 2017
Friday, December 9, 2016
Apple Cheese
Recently I had a crowd of grandparents to feed and I decided to try this recipe on them. It sounded so interesting to me, but I'm not the biggest of fruity desserts so I knew they would make good guinea pigs. All of my guests loved it. I served it straight out of the oven and unless you plan to serve it with ice cream, I would suggest giving it time to sit and cool slightly before burning their tongues off.
Apple Cheese
1 stick butter, softened
1 c. self rising flour
1 c. sugar
1 c. grated Velveeta cheese
40 ounces apple pie filling
Preheat oven to 375. Butter 9x13 inch baking dish. In a large bowl, combine softened butter and flour. Mix in sugar. Toss the grated cheese into the dough, stirring gently.
Pour the cans of apple pie filling in bottom of baking dish. Sprinkle the lumps of dough evenly over apple pie filling.
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes, or until dough turns golden brown.
Apple Cheese
1 stick butter, softened
1 c. self rising flour
1 c. sugar
1 c. grated Velveeta cheese
40 ounces apple pie filling
Preheat oven to 375. Butter 9x13 inch baking dish. In a large bowl, combine softened butter and flour. Mix in sugar. Toss the grated cheese into the dough, stirring gently.
Pour the cans of apple pie filling in bottom of baking dish. Sprinkle the lumps of dough evenly over apple pie filling.
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes, or until dough turns golden brown.
Marsala Carrots
Marsala Carrots
2 Tbsp. olive oil
2 Tbsp. butter
1 clove garlic, minced
¼ c. shallots, minced
1 pound carrots, peeled and sliced
1 tsp. salt
¼ tsp. black pepper
¼ c. marsala cooking wine
In a large skillet, over medium-low heat, melt the butter and olive oil. Saute the shallots and garlic until tender. Add the sliced carrots and salt and pepper. Turn the heat to low, cover and cook, stirring occasionally until the carrots are tender, about 20 minutes. Add Marsala wine and cook about 3 minutes more.
**This is how I would make them if you were coming over for dinner. During the weeknights and as a regular side for my family, I omit butter and wine. I also use onion instead of shallots, unless I have some on hand. Basically, it would just be sautéed carrots. It's my favorite way to eat carrots...outside of carrot cake! HA!
2 Tbsp. olive oil
2 Tbsp. butter
1 clove garlic, minced
¼ c. shallots, minced
1 pound carrots, peeled and sliced
1 tsp. salt
¼ tsp. black pepper
¼ c. marsala cooking wine
In a large skillet, over medium-low heat, melt the butter and olive oil. Saute the shallots and garlic until tender. Add the sliced carrots and salt and pepper. Turn the heat to low, cover and cook, stirring occasionally until the carrots are tender, about 20 minutes. Add Marsala wine and cook about 3 minutes more.
**This is how I would make them if you were coming over for dinner. During the weeknights and as a regular side for my family, I omit butter and wine. I also use onion instead of shallots, unless I have some on hand. Basically, it would just be sautéed carrots. It's my favorite way to eat carrots...outside of carrot cake! HA!
Wednesday, November 30, 2016
White Chocolate Cranberry Cookies with Macadamia Nuts
I'm trying to increase my cookie recipes and I found this one to be so good. It's a perfect little cookie for the holidays. I sent it to school several weeks ago for a teacher appreciation lunch. I usually send cookies to Jason's office in Texas every Christmas and I'm thinking of adding this one to the stash.
White Chocolate Cranberry Cookies with Macadamia Nuts
3 c. all purpose flour
¾ tsp. baking soda
¾ tsp. salt
¾ c. sugar
1 c. brown sugar
2 sticks butter, room temperature
2 eggs, slightly beaten
1 Tbsp. vanilla
1 c. white chocolate chips
1 c. dried cranberries
1 c. macadamia nuts
Preheat oven to 350. In a bowl, whisk together flour, baking soda, and salt. In large mixer, cream both sugars and butter until light and airy. Add in eggs and vanilla until combined. On low, incorporate the flour mixture slowly. Scrape bowl down and give one last mix. Stir in white chips, nuts and cranberries.
Drop by rounded tablespoon (or cookie scoop) and bake for 10-12 minutes or until just set. Remove to cooling racks. Keep dough chilled in between batches to keep them from spreading.
White Chocolate Cranberry Cookies with Macadamia Nuts
3 c. all purpose flour
¾ tsp. baking soda
¾ tsp. salt
¾ c. sugar
1 c. brown sugar
2 sticks butter, room temperature
2 eggs, slightly beaten
1 Tbsp. vanilla
1 c. white chocolate chips
1 c. dried cranberries
1 c. macadamia nuts
Preheat oven to 350. In a bowl, whisk together flour, baking soda, and salt. In large mixer, cream both sugars and butter until light and airy. Add in eggs and vanilla until combined. On low, incorporate the flour mixture slowly. Scrape bowl down and give one last mix. Stir in white chips, nuts and cranberries.
Drop by rounded tablespoon (or cookie scoop) and bake for 10-12 minutes or until just set. Remove to cooling racks. Keep dough chilled in between batches to keep them from spreading.
Saturday, November 5, 2016
Double Decker Candy Bar Rice Krispy Treats
This is a great way to use up leftover Halloween candy and share with friends.
Double Decker Candy Bar Rice Krispy Treats
6 Tbsp. butter
2 (10 oz.) bags mini marshmallows
2 tsp. vanilla
pinch of salt
12 c. rice krispies
2 Tbsp. coconut oil
1 c. chocolate chips
30 pieces mini candy bars (snickers, milky way, twix), cut into pieces
First, you are going to make 2 separate batches of rice krispy treats. First batch will be bottom layer, covered with chocolate and candy bars and then covered with second batch of rice krispy treats. It's easier to work in two batches instead of making both at once.
In a saucepan, heat 3 Tbsp. butter until melted. Add in 1 (10 oz.) bag of marshmallows and stir constantly until melted and smooth. Once melted, stir in 1 tsp. vanilla and pinch of salt and remove from heat. Stir in 6 c. rice krispies. Pour into greased 9x13 pan (with as squared an edge as possible like a cake pan) and press firmly into pan. (I found using my silpat makes this job the easiest. You could also try wax paper or parchment paper.) In a microwave safe bowl, heat chocolate chips and coconut oil for 1 minute. Stir until smooth. (This will feel a little more liquid-y than you think is right.) Spread chocolate over first layer of rice krispy treats. Sprinkle chopped candy bars over top of melted chocolate.
Prepare next batch of rice krispy treats, using same directions as bolded above. Spread over candy bars and press firmly into pan. Allow to cool completely. Once cool, flip out of pan and cut into squares.
Double Decker Candy Bar Rice Krispy Treats
6 Tbsp. butter
2 (10 oz.) bags mini marshmallows
2 tsp. vanilla
pinch of salt
12 c. rice krispies
2 Tbsp. coconut oil
1 c. chocolate chips
30 pieces mini candy bars (snickers, milky way, twix), cut into pieces
First, you are going to make 2 separate batches of rice krispy treats. First batch will be bottom layer, covered with chocolate and candy bars and then covered with second batch of rice krispy treats. It's easier to work in two batches instead of making both at once.
In a saucepan, heat 3 Tbsp. butter until melted. Add in 1 (10 oz.) bag of marshmallows and stir constantly until melted and smooth. Once melted, stir in 1 tsp. vanilla and pinch of salt and remove from heat. Stir in 6 c. rice krispies. Pour into greased 9x13 pan (with as squared an edge as possible like a cake pan) and press firmly into pan. (I found using my silpat makes this job the easiest. You could also try wax paper or parchment paper.) In a microwave safe bowl, heat chocolate chips and coconut oil for 1 minute. Stir until smooth. (This will feel a little more liquid-y than you think is right.) Spread chocolate over first layer of rice krispy treats. Sprinkle chopped candy bars over top of melted chocolate.
Prepare next batch of rice krispy treats, using same directions as bolded above. Spread over candy bars and press firmly into pan. Allow to cool completely. Once cool, flip out of pan and cut into squares.
Carne Asada
We recently had some friends over for supper and enjoyed a taco bar. Sometimes you need meat other than ground beef and this Carne Asada recipe was just the thing and so delicious.
Carne Asada
2lb flank or skirt steak
2 yellow onions, halved and sliced
1 red pepper, cut into strips
1 yellow pepper, cut into strips
About 2 cups beef stock
-for the rub-
4 teaspoons chili powder
2 teaspoons cumin
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon brown sugar
½ teaspoon granulated onion
½ teaspoon granulated garlic
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
Allow beef to sit at room temperature for 10 minutes, then using a meat mallet, tenderize the meat by pounding a little to break down the connective tissue. Cut the meat in half lengthwise so it will fit in your pot if necessary.
Preheat oven to 325F. In a small bowl, combine the ingredients for the dry rub. Rub both sides liberally with the seasoning mix, using all of the rub. Over medium-high heat, preheat an oven-safe pan, dutch oven, or enameled braiser (with a tight-fitting lid) swirled with oil. Sear the meat on both sides until a dark crust forms. If you had to cut the meat in half to fit in your pan, then sear in batches. Remove meat from pan and set aside. Pour in ½ cup of the stock, stirring to loosen the bits on the bottom of the pan. Then add the onions and peppers, stirring to cook for a few minutes. Using a utensil, divide the veggies to make a center spot for the meat to lay. Lay the meat in the pan, nestling it down between the vegetables. Pour the rest of the beef stock in the pan. The stock should come up the sides of the meat without covering the top. Cover with lid and cook in the oven for 2.5 hours. Turn oven off and let continue to cook (without peeking) for another 30-60 minutes. Remove from oven, and shred meat in the pan with two forks, stirring the shredded meat and the vegetables together. Serve in warmed tortillas, and garnish with shredded cheese, guacamole, and lime wedges
Carne Asada
2lb flank or skirt steak
2 yellow onions, halved and sliced
1 red pepper, cut into strips
1 yellow pepper, cut into strips
About 2 cups beef stock
-for the rub-
4 teaspoons chili powder
2 teaspoons cumin
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon brown sugar
½ teaspoon granulated onion
½ teaspoon granulated garlic
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
Allow beef to sit at room temperature for 10 minutes, then using a meat mallet, tenderize the meat by pounding a little to break down the connective tissue. Cut the meat in half lengthwise so it will fit in your pot if necessary.
Preheat oven to 325F. In a small bowl, combine the ingredients for the dry rub. Rub both sides liberally with the seasoning mix, using all of the rub. Over medium-high heat, preheat an oven-safe pan, dutch oven, or enameled braiser (with a tight-fitting lid) swirled with oil. Sear the meat on both sides until a dark crust forms. If you had to cut the meat in half to fit in your pan, then sear in batches. Remove meat from pan and set aside. Pour in ½ cup of the stock, stirring to loosen the bits on the bottom of the pan. Then add the onions and peppers, stirring to cook for a few minutes. Using a utensil, divide the veggies to make a center spot for the meat to lay. Lay the meat in the pan, nestling it down between the vegetables. Pour the rest of the beef stock in the pan. The stock should come up the sides of the meat without covering the top. Cover with lid and cook in the oven for 2.5 hours. Turn oven off and let continue to cook (without peeking) for another 30-60 minutes. Remove from oven, and shred meat in the pan with two forks, stirring the shredded meat and the vegetables together. Serve in warmed tortillas, and garnish with shredded cheese, guacamole, and lime wedges
Monday, August 29, 2016
Scalloped Ham and Potatoes
Scalloped Ham and Potatoes
3 lbs. russet potatoes, washed
2 Tbsp. olive oil
1 onion, diced
3 c. diced ham
3 c. half-and-half
¼ c. flour
2 c. grated white cheddar
pepper to taste
Preheat oven to 350. Butter a large casserole dish.
Peel and thinly slice potatoes. Boil for about 7 minutes to help take the bite out. (You can skip this step, but sometimes when I make gratin my potatoes stay a little crunchy and this helps with that.) In a large skillet, heat olive oil and cook onion until tender. Add cubed ham and cook until heated through. Set aside.
Microwave half-and-half for a minute or so, until no longer cold. In a small bowl, combine flour with a little of the milk to make a slurry and whisk into remaining milk. (Helps with clumps to do it this way.) Add pepper to taste. No need to add salt since ham is already salty.
Layer ⅓ of potatoes in casserole dish. Sprinkle with ⅓ ham mixture, then ⅓ cheese. Pour ⅓ milk mixture on top. Repeat two more times, ending with cheese.
Cover and bake for 40 minutes. Remove foil and bake an additional 20 minutes, or until bubbly.
3 lbs. russet potatoes, washed
2 Tbsp. olive oil
1 onion, diced
3 c. diced ham
3 c. half-and-half
¼ c. flour
2 c. grated white cheddar
pepper to taste
Preheat oven to 350. Butter a large casserole dish.
Peel and thinly slice potatoes. Boil for about 7 minutes to help take the bite out. (You can skip this step, but sometimes when I make gratin my potatoes stay a little crunchy and this helps with that.) In a large skillet, heat olive oil and cook onion until tender. Add cubed ham and cook until heated through. Set aside.
Microwave half-and-half for a minute or so, until no longer cold. In a small bowl, combine flour with a little of the milk to make a slurry and whisk into remaining milk. (Helps with clumps to do it this way.) Add pepper to taste. No need to add salt since ham is already salty.
Layer ⅓ of potatoes in casserole dish. Sprinkle with ⅓ ham mixture, then ⅓ cheese. Pour ⅓ milk mixture on top. Repeat two more times, ending with cheese.
Cover and bake for 40 minutes. Remove foil and bake an additional 20 minutes, or until bubbly.
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