Kind of surprised to see my hometown made it to the O'Reilly Factor. I never thought I'd find myself on the same side of an issue as Bill O'Reilly!
Saugus Santa Ban
Wednesday, December 21, 2011
Monday, December 19, 2011
Cocoa Spice Crackles
I have been a cookie baking maniac the last couple of weekends, getting ready for Christmas. The last few years I've made up gift baskets for the daycare teachers and now we've added a kindergarten teacher, kindergarten aide and a bus driver to the list. Madeleine really likes her bus driver ... which is a good thing since the kindergarten kids are required to sit in the front seats and she is first on and last off. Oh to be a part time worker, but I digress.
These are probably my favorite cookies. Not too sweet and they are a combination of chocolate and warm spices. I always make sure to bake a double batch of these so I can have a small stash in the freezer.
Cocoa Spice Crackles
Land O Lakes
1 cup sugar
3/4 cup butter -- softened
1/4 cup firmly packed brown sugar
2 whole eggs
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa
2 tablespoons crystallized ginger -- finely chopped (or 1/2 teaspoon ground ginger)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup mini-chocolate chips
Coarse grain sugar or sugar
Combine 1 cup sugar, butter and brown sugar in large bowl. Beat at medium speed until creamy. Add eggs; continue beating until well mixed. Reduce speed to low; add all remaining ingredients except chocolate chips and coarse grain sugar. Beat until well mixed. Stir in chocolate chips. Refrigerate until firm (4 hours or overnight).
Heat oven to 350°F. Shape dough into 1 1/4-inch balls with lightly floured hands. Roll in coarse grain sugar. Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until set. Makes 4 dozen.
These are probably my favorite cookies. Not too sweet and they are a combination of chocolate and warm spices. I always make sure to bake a double batch of these so I can have a small stash in the freezer.
Cocoa Spice Crackles
Land O Lakes
1 cup sugar
3/4 cup butter -- softened
1/4 cup firmly packed brown sugar
2 whole eggs
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa
2 tablespoons crystallized ginger -- finely chopped (or 1/2 teaspoon ground ginger)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup mini-chocolate chips
Coarse grain sugar or sugar
Combine 1 cup sugar, butter and brown sugar in large bowl. Beat at medium speed until creamy. Add eggs; continue beating until well mixed. Reduce speed to low; add all remaining ingredients except chocolate chips and coarse grain sugar. Beat until well mixed. Stir in chocolate chips. Refrigerate until firm (4 hours or overnight).
Heat oven to 350°F. Shape dough into 1 1/4-inch balls with lightly floured hands. Roll in coarse grain sugar. Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until set. Makes 4 dozen.
Sunday, December 18, 2011
All-Purpose Gravy
It is no secret that I like to cook. Even when I was little I loved to help my grandmothers cook. My Italian grandmother wasn't fond of baking but she loved to cook meals. Lasagna, Eggplant Parmesan, Manicotti, etc., I watched her make it all. My Polish grandmother was more of a baker and I remember around the holidays the heat would always be cranked up and the rooms closed off as she had tubs of dough for bread rising everywhere.
Although I don't cook nearly as much as they did, I do cook supper several nights a week and most everything is from scratch. There are some days, however, where I just take shortcuts. Friday night I had marinated some chicken breasts in Italian dressing and threw them in the oven. On my way home I stopped and grabbed a box of Uncle Ben's Broccoli and Cheese Rice to go with it. Served up supper and they started eating and then stopped and looked at the rice and looked at me. Comments ranged from it being bland (really, with a ton of sodium in it?) to it tasting funny. Great, I think I spoiled them.
So when I pulled the beef sirloin roast out of the freezer I figured I'd better not push my luck and decided to make gravy from scratch. This really is an easy and versatile recipe. I use a can of each if I am making this for beef or pork but if it is for a roast chicken, I use 2 cans of chicken broth.
All Purpose Gravy
Cook's Illustrated
1 small carrot , peeled and chopped into rough 1/2-inch pieces
1 small rib celery , chopped into rough 1/2-inch pieces
1 small onion , chopped into rough 1/2-inch pieces
3 tablespoons unsalted butter
1/4 cup flour
2 cups chicken broth
2 cups broth
1 bay leaf
1/4 teaspoon dried thyme
5 whole black peppercorns
In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses. If you chop them too small you won't be able to strain them all out and then people will complain there are things floating in their gravy. :)
Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.
Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot.
Although I don't cook nearly as much as they did, I do cook supper several nights a week and most everything is from scratch. There are some days, however, where I just take shortcuts. Friday night I had marinated some chicken breasts in Italian dressing and threw them in the oven. On my way home I stopped and grabbed a box of Uncle Ben's Broccoli and Cheese Rice
So when I pulled the beef sirloin roast out of the freezer I figured I'd better not push my luck and decided to make gravy from scratch. This really is an easy and versatile recipe. I use a can of each if I am making this for beef or pork but if it is for a roast chicken, I use 2 cans of chicken broth.
All Purpose Gravy
Cook's Illustrated
1 small carrot , peeled and chopped into rough 1/2-inch pieces
1 small rib celery , chopped into rough 1/2-inch pieces
1 small onion , chopped into rough 1/2-inch pieces
3 tablespoons unsalted butter
1/4 cup flour
2 cups chicken broth
2 cups broth
1 bay leaf
1/4 teaspoon dried thyme
5 whole black peppercorns
In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses. If you chop them too small you won't be able to strain them all out and then people will complain there are things floating in their gravy. :)
Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.
Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot.
Friday, December 16, 2011
Festive Cherry Drops
I've been without my Kitchen Aid stand mixer all week. I didn't realize I wasn't supposed to put the paddle (which is not coated) into the dishwasher. I took it out of the cabinet and went to put it in the mixer and noticed that my hand had turned black. Hmm. I called Kitchen Aid in a panic (yep, they answered at 8 PM on a Friday night) and told me that it started to oxidize. A little Bar Keeper's Friend and I should be back in business. Only problem is I either keep forgetting to pick it up in the store or when I do remember, they don't carry it.
So, I've been baking double batches of cookies using a hand mixer. At one point, Christopher wanted to *help* me and the mixer ended up on the floor and cracked. I was able to get it back together but I swear if I hold it a certain way it shocks me. Maybe I need to make a list and put Bar Keeper's Friend at the top of it.
I love the combination of fruit and chocolate so that may be one of the reasons why this cookie is at the top of my list. I found it in one of those Land O Lakes supplements years ago and have been making it ever since. I make sure to leave a tablespoon or so of the cherry juice and it tints the cookies a light pink. They freeze well as long as the drizzle has a chance to dry before putting them in there.
Festive Cherry Drops
Land O Lakes
Cookie
1/2 cup sugar
1/2 cup butter -- softened
1 whole egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
6 ounces maraschino cherries -- well drained, chopped
Drizzle
2/3 cup real semi-sweet chocolate chips
2 teaspoons shortening
Heat oven to 350°F. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour and baking powder. Beat, scraping bowl often, until well mixed. Add cherries; stir into dough.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 9 to 11 minutes or until edges begin to brown. Cool 1 minute on cookie sheets; remove to wire cooling rack. Cool completely.
Place chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH (100% power), stirring occasionally, until melted (30 to 45 seconds). Drizzle cooled cookies with melted chocolate. Let stand until chocolate is set.
Yield: 3 1/2 dozen
So, I've been baking double batches of cookies using a hand mixer. At one point, Christopher wanted to *help* me and the mixer ended up on the floor and cracked. I was able to get it back together but I swear if I hold it a certain way it shocks me. Maybe I need to make a list and put Bar Keeper's Friend at the top of it.
I love the combination of fruit and chocolate so that may be one of the reasons why this cookie is at the top of my list. I found it in one of those Land O Lakes supplements years ago and have been making it ever since. I make sure to leave a tablespoon or so of the cherry juice and it tints the cookies a light pink. They freeze well as long as the drizzle has a chance to dry before putting them in there.
Festive Cherry Drops
Land O Lakes
Cookie
1/2 cup sugar
1/2 cup butter -- softened
1 whole egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
6 ounces maraschino cherries -- well drained, chopped
Drizzle
2/3 cup real semi-sweet chocolate chips
2 teaspoons shortening
Heat oven to 350°F. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour and baking powder. Beat, scraping bowl often, until well mixed. Add cherries; stir into dough.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 9 to 11 minutes or until edges begin to brown. Cool 1 minute on cookie sheets; remove to wire cooling rack. Cool completely.
Place chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH (100% power), stirring occasionally, until melted (30 to 45 seconds). Drizzle cooled cookies with melted chocolate. Let stand until chocolate is set.
Yield: 3 1/2 dozen
Friday, December 9, 2011
Double Peanut Butter and Milk Chocolate Chip Cookies
Inhale. Exhale. Inhale again. Exhale. Madeleine and I are sitting upstairs watching Frosty the Snowman and all I can smell is peanut butter and chocolate.
I started my Christmas cookie baking tonight and decided to start with an easy drop cookie so I can feel like I accomplished something. I have 6 dozen fresh-out-of-the-oven cookies taunting me from downstairs. Maybe I shouldn't have started with my favorite flavor combination.
I found this recipe a few years ago on the Hershey website when I was looking for something to do with peanut butter chips. These really are a snap to put together and they are a great cookie to freeze. The only flaw is that fact that one batch only makes 3 dozen. Three dozen is great when you're just making cookies for the family. Three dozen is not so great when you are on a cookie baking spree for Christmas.
Each bag of chips has just about 2 cups in it, so I made a double batch and use a full bag of each. I decided to try out the convection bake feature on my oven and it was great not having to rotate cookie sheets halfway through. Each sheet took just 12 minutes to cook. I even searched the cabinet and broke out the parchment paper so the bottoms wouldn't burn - watch out Betty Crocker!
Double Peanut Butter and Milk Chocolate Chip Cookies
Hershey's Kitchen
1/2 cup butter, softened
3/4 cup sugar
1/3 cup peanut butter
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk chocolate chips
1 cup peanut butter chips
Heat oven to 350°F.
Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.
Bake 12 to 14 minutes or until light golden brown. Makes 3 dozen cookies.
I started my Christmas cookie baking tonight and decided to start with an easy drop cookie so I can feel like I accomplished something. I have 6 dozen fresh-out-of-the-oven cookies taunting me from downstairs. Maybe I shouldn't have started with my favorite flavor combination.
I found this recipe a few years ago on the Hershey website when I was looking for something to do with peanut butter chips. These really are a snap to put together and they are a great cookie to freeze. The only flaw is that fact that one batch only makes 3 dozen. Three dozen is great when you're just making cookies for the family. Three dozen is not so great when you are on a cookie baking spree for Christmas.
Each bag of chips has just about 2 cups in it, so I made a double batch and use a full bag of each. I decided to try out the convection bake feature on my oven and it was great not having to rotate cookie sheets halfway through. Each sheet took just 12 minutes to cook. I even searched the cabinet and broke out the parchment paper so the bottoms wouldn't burn - watch out Betty Crocker!
Double Peanut Butter and Milk Chocolate Chip Cookies
Hershey's Kitchen
1/2 cup butter, softened
3/4 cup sugar
1/3 cup peanut butter
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk chocolate chips
1 cup peanut butter chips
Heat oven to 350°F.
Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.
Bake 12 to 14 minutes or until light golden brown. Makes 3 dozen cookies.
Saturday, November 26, 2011
Pumpkin Cheesecake Pie
This year I let Madeleine decide what dessert we made for Thanksgiving. Since it was just the 4 of us for dinner, I figured I'd just make one and we'd have leftovers through the weekend. Not so much.
Madeleine wanted to make a pumpkin pie 'like the Pilgrims did mommy'. I had my doubts that she'd like the taste of pumpkin, and I don't particularly care for plain ole pumpkin pie, so I wanted to make something that I hoped wasn't going to go straight into the trash.
The King Arthur Flour website is a website I frequent mostly around the holidays. Great for ideas for new cookies, bread and candy to try out for the baskets I make up at Christmas. They have lots of delicious looking recipes that I wish i had the time to make. I would love to be able to bake all our bread, but that requires organization. Sigh, one day.
This was pretty quick and easy to put together when you don't make your own pie crust. I substituted pumpkin pie spice for the laundry list of spices they used. Even though the HyVee pie crust declared it was a deep dish pie, it wasn't, and I had some leftover pumpkin filling that I cooked in a little ramekin. Both kids enjoyed it.
Pumpkin Cheesecake Pie
Adapted from King Arthur Flour
Deep dish pie crust (I am incapable of making pie crust so I use frozen)
Cheesecake Filling
8 ounces cream cheese, softened
1/3 cup (2 ounces) sugar
1 large egg, lightly beaten
1 teaspoon vanilla
1/4 cup (1 5/8 ounces) diced candied ginger
Pumpkin Filling
3/4 cup (5 1/4 ounces) sugar
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 15-ounce can pumpkin
1 cup (8 ounces) evaporated milk
3 large eggs, lightly beaten
Cheesecake Filling: Remove the cream cheese from its wrapper, and place it in a mixing bowl. Allow it to warm to room temperature (this will make it easier to beat), then add the sugar and beat till fairly smooth. Stir in the egg, vanilla and ginger, and spoon the filling into the pie crust.
Pumpkin Filling: In a medium-sized mixing bowl, whisk together the sugar, salt and spices. Add the pumpkin, cream or evaporated milk, and eggs, and whisk gently until smooth. Gently spoon the pumpkin filling atop the cheesecake layer, filling within 1/4-inch of the top of the crust. Note: Do this carefully at first, so as not to disturb the cheesecake layer; once you've covered the cheesecake, you can be less careful. Depending on the exact depth of your pie pan, you may have leftover filling. Simply pour it into a custard cup or other small baker, and bake it along with the pie, removing it from the oven when it appears set, and a cake tester inserted into the center comes out clean.
Place the pie in a preheated 425°F oven, and bake it for 15 minutes. Reduce the oven temperature to 350°F, and continue to bake for 40 to 45 minutes, covering the edges of the pie with a crust shield or aluminum foil if they seem to be browning too quickly. The pie is done when it looks set, but still wobbles a bit in the center when you jiggle it. Remove the pie from the oven, allow it to cool to room temperature, then refrigerate it till serving time. Serve with lightly sweetened whipped cream flavored with a pinch of ginger and teaspoon of vanilla.
Yield: 10 rich servings
Madeleine wanted to make a pumpkin pie 'like the Pilgrims did mommy'. I had my doubts that she'd like the taste of pumpkin, and I don't particularly care for plain ole pumpkin pie, so I wanted to make something that I hoped wasn't going to go straight into the trash.
The King Arthur Flour website is a website I frequent mostly around the holidays. Great for ideas for new cookies, bread and candy to try out for the baskets I make up at Christmas. They have lots of delicious looking recipes that I wish i had the time to make. I would love to be able to bake all our bread, but that requires organization. Sigh, one day.
This was pretty quick and easy to put together when you don't make your own pie crust. I substituted pumpkin pie spice for the laundry list of spices they used. Even though the HyVee pie crust declared it was a deep dish pie, it wasn't, and I had some leftover pumpkin filling that I cooked in a little ramekin. Both kids enjoyed it.
Pumpkin Cheesecake Pie
Adapted from King Arthur Flour
Deep dish pie crust (I am incapable of making pie crust so I use frozen)
Cheesecake Filling
8 ounces cream cheese, softened
1/3 cup (2 ounces) sugar
1 large egg, lightly beaten
1 teaspoon vanilla
1/4 cup (1 5/8 ounces) diced candied ginger
Pumpkin Filling
3/4 cup (5 1/4 ounces) sugar
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 15-ounce can pumpkin
1 cup (8 ounces) evaporated milk
3 large eggs, lightly beaten
Cheesecake Filling: Remove the cream cheese from its wrapper, and place it in a mixing bowl. Allow it to warm to room temperature (this will make it easier to beat), then add the sugar and beat till fairly smooth. Stir in the egg, vanilla and ginger, and spoon the filling into the pie crust.
Pumpkin Filling: In a medium-sized mixing bowl, whisk together the sugar, salt and spices. Add the pumpkin, cream or evaporated milk, and eggs, and whisk gently until smooth. Gently spoon the pumpkin filling atop the cheesecake layer, filling within 1/4-inch of the top of the crust. Note: Do this carefully at first, so as not to disturb the cheesecake layer; once you've covered the cheesecake, you can be less careful. Depending on the exact depth of your pie pan, you may have leftover filling. Simply pour it into a custard cup or other small baker, and bake it along with the pie, removing it from the oven when it appears set, and a cake tester inserted into the center comes out clean.
Place the pie in a preheated 425°F oven, and bake it for 15 minutes. Reduce the oven temperature to 350°F, and continue to bake for 40 to 45 minutes, covering the edges of the pie with a crust shield or aluminum foil if they seem to be browning too quickly. The pie is done when it looks set, but still wobbles a bit in the center when you jiggle it. Remove the pie from the oven, allow it to cool to room temperature, then refrigerate it till serving time. Serve with lightly sweetened whipped cream flavored with a pinch of ginger and teaspoon of vanilla.
Yield: 10 rich servings
Thursday, November 24, 2011
Happy Thanksgiving!
It may be cloudy and gray outside this morning but it is warm and cheerful inside. It is nice to sit and relax with a hot cup of coffee and a blueberry muffin while alternating between watching the parade and 'turkey tv'. Never would have guessed that an oven light could occupy two kids as much as it does.
My turkey, stuffed with a Bacon, Apple and Caramelized Onion Stuffing has been in the oven for over an hour and smells great. The rest of the stuffing along with our side dishes are all ready to go in the refrigerator when the turkey is close to being done. David is estimating we'll be eating at 4.
So this Thanksgiving I am thankful for my family and friends, both near and far. A roof over my head and a job to go to everyday. Happy Thanksgiving to all!!
My turkey, stuffed with a Bacon, Apple and Caramelized Onion Stuffing has been in the oven for over an hour and smells great. The rest of the stuffing along with our side dishes are all ready to go in the refrigerator when the turkey is close to being done. David is estimating we'll be eating at 4
So this Thanksgiving I am thankful for my family and friends, both near and far. A roof over my head and a job to go to everyday. Happy Thanksgiving to all!!
Monday, November 21, 2011
There's a monster in my refrigerator
Oh wait, that's my turkey!
I may have gotten a little carried away this year when I bought my turkey. In my defense, I was in a rush, trying to get home before the bus did. I was at the local HyVee looking at all the frozen turkeys in front of me, trying to find one that wasn't injected with a salt solution so I could brine it. There were a ton of small looking one (to me anyway). I found one that looked to be of a decent size and tossed it in my cart. Sure, the cart shuddered when I dropped it in and listed to the left when I pushed it but eh, I was in a rush.
I got home and couldn't get it in the refrigerator without having to take out one of the shelves. I checked out the tag and was a little shocked - 23 pounds. Whoops. I just went back and checked my blog post from last year and saw that my turkey was *only* 16 pounds. Did I mention it is only the 4 of us for dinner?
While I do not regret the size of the turkey (although than means I need to get up at least an hour earlier on Thanksgiving) I DO regret not cutting the tag off. Not cutting the tag off means I get to listen to someone (everyday, several times a day) mention the size of the bird. Funny thing though, he'll be the first one digging into the leftovers.
I may have gotten a little carried away this year when I bought my turkey. In my defense, I was in a rush, trying to get home before the bus did. I was at the local HyVee looking at all the frozen turkeys in front of me, trying to find one that wasn't injected with a salt solution so I could brine it. There were a ton of small looking one (to me anyway). I found one that looked to be of a decent size and tossed it in my cart. Sure, the cart shuddered when I dropped it in and listed to the left when I pushed it but eh, I was in a rush.
I got home and couldn't get it in the refrigerator without having to take out one of the shelves. I checked out the tag and was a little shocked - 23 pounds. Whoops. I just went back and checked my blog post from last year and saw that my turkey was *only* 16 pounds. Did I mention it is only the 4 of us for dinner?
While I do not regret the size of the turkey (although than means I need to get up at least an hour earlier on Thanksgiving) I DO regret not cutting the tag off. Not cutting the tag off means I get to listen to someone (everyday, several times a day) mention the size of the bird. Funny thing though, he'll be the first one digging into the leftovers.
Sunday, November 20, 2011
Spiced Pumpkin Bars
Fall is my favorite time of year. Fires in the fireplace, cool weather, football and brightly colored leaves on the trees. Of course I can't leave out apples, pumpkin and the smell of cinnamon.
This is one of my favorite recipes. I have no idea where I found it, but I used to make them for Thanksgiving every single year. After I moved away from home I still made them every year, bringing them into work so I could get my fix. Haven't made them in a few years and was thisclose to making them today until I realized I didn't have the right size pan anymore.
Too bad someone is still napping otherwise I think I could talk myself into going shopping for a pan.
Spiced Pumpkin Bars
Yield: 24 bars
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon salt
4 whole eggs
15 ounces canned pumpkin
1 2/3 cups granulated sugar
1 cup canola oil
8 ounces cream cheese -- softened
1/4 cup butter
1 teaspoon vanilla
2 cups sifted powdered sugar
Pecan halves (optional)
In a medium bowl stir together flour, baking powder, pumpkin pie spice, baking soda, and salt; set aside.
In a large mixing bowl beat together eggs, pumpkin, sugar, and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. Spread batter into an ungreased 15x10x1-inch baking pan.
Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
In a medium mixing bowl beat together the cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost pumpkin bars. If desired, top with pecan halves. If I don't have pecan halves I'll often sprinkle nutmeg on top. Cut into squares. Store, covered, in refrigerator up to 3 days.
This is one of my favorite recipes. I have no idea where I found it, but I used to make them for Thanksgiving every single year. After I moved away from home I still made them every year, bringing them into work so I could get my fix. Haven't made them in a few years and was thisclose to making them today until I realized I didn't have the right size pan anymore.
Too bad someone is still napping otherwise I think I could talk myself into going shopping for a pan.
Spiced Pumpkin Bars
Yield: 24 bars
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon salt
4 whole eggs
15 ounces canned pumpkin
1 2/3 cups granulated sugar
1 cup canola oil
8 ounces cream cheese -- softened
1/4 cup butter
1 teaspoon vanilla
2 cups sifted powdered sugar
Pecan halves (optional)
In a medium bowl stir together flour, baking powder, pumpkin pie spice, baking soda, and salt; set aside.
In a large mixing bowl beat together eggs, pumpkin, sugar, and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. Spread batter into an ungreased 15x10x1-inch baking pan.
Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
In a medium mixing bowl beat together the cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost pumpkin bars. If desired, top with pecan halves. If I don't have pecan halves I'll often sprinkle nutmeg on top. Cut into squares. Store, covered, in refrigerator up to 3 days.
Wednesday, November 16, 2011
Shredded Barbecue Chicken
Everyone in this house has their likes and dislikes but I know that there is one thing I can make that will make everyone at the table happy - barbecue. Summer is long behind us and the grill has been covered up and, I am sure, our resident chick-a-munk family has moved back in.
This is another one that is quick and easy to throw together from my new favorite cookbook. I actually threw this one in when I got home from work and cooked it the four hours. I stored the meat and the liquid separate in the refrigerator so the next night I could easy get the fat off the top. Reheated the whole thing in a saucepan with some extra sauce. I wouldn't say it was too hot, but the kids did have an extra cup of milk with their supper that night.
Shredded Barbecue Chicken
Slow Cooker Revolution
1 1/2 pounds boneless skinless chicken breast halves
1 1/2 pounds boneless skinless chicken thighs
1 1/2 cups barbecue sauce
2 teaspoons chili powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Mix chili powder, paprika, cayenne pepper, 1/2 teaspoon salt and 1/4 teaspoon pepper together. Rub over chicken. Place in slow cooker. Pour 1/2 cup of barbecue sauce over chicken and toss to coat. Cover and cook on low until chicken is tender, 4 to 6 hours.
Transfer chicken to bowl, let cool slightly and shred into bite-sized peices. Cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using a large spoon.
Warm remaining barbecue sauce. Toss shredded chicken with hot barbecue sauce and 1 cup braising liquid. Add more liquid as needed to keep meat moist.
Per Serving: 144 Calories; 3g Fat (21.3% calories from fat); 24g Protein; 4g Carbohydrate; 1g Dietary Fiber
This is another one that is quick and easy to throw together from my new favorite cookbook. I actually threw this one in when I got home from work and cooked it the four hours. I stored the meat and the liquid separate in the refrigerator so the next night I could easy get the fat off the top. Reheated the whole thing in a saucepan with some extra sauce. I wouldn't say it was too hot, but the kids did have an extra cup of milk with their supper that night.
Shredded Barbecue Chicken
Slow Cooker Revolution
1 1/2 pounds boneless skinless chicken breast halves
1 1/2 pounds boneless skinless chicken thighs
1 1/2 cups barbecue sauce
2 teaspoons chili powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Mix chili powder, paprika, cayenne pepper, 1/2 teaspoon salt and 1/4 teaspoon pepper together. Rub over chicken. Place in slow cooker. Pour 1/2 cup of barbecue sauce over chicken and toss to coat. Cover and cook on low until chicken is tender, 4 to 6 hours.
Transfer chicken to bowl, let cool slightly and shred into bite-sized peices. Cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using a large spoon.
Warm remaining barbecue sauce. Toss shredded chicken with hot barbecue sauce and 1 cup braising liquid. Add more liquid as needed to keep meat moist.
Per Serving: 144 Calories; 3g Fat (21.3% calories from fat); 24g Protein; 4g Carbohydrate; 1g Dietary Fiber
Tuesday, November 15, 2011
Where did my *me time* go?
I used to be able to grocery shop by myself. Yep, every week I got a whole hour of *me time* while I walked up and down the aisles of our local grocery store.
I am afraid that my *me time* has become a thing of the past. For the last 6 weeks or so I have found myself grocery shopping with my smallest helper. Down the dairy aisle:
"Is that butter mommy? What are you going to do with that butter? Yogurt mommy, we need yogurt. I like that berry. Oh look - milk! We need milk, can we buy milk? I like milk! Do you like that milk? Daddy no like that milk. Cheese mommy, buy that cheese now!"
Doesn't help that the people around us encourage him by smiling and saying 'hi' to him. That's just an invitation to start a conversation:
"Look I have cheese! See my cheese? They gave me cheese! You want cheese?"
Even better is the argument at the register about who is going to pay:
"Move, mommy. I need a pen. I need card. I pay. I sign name. Move mommy. MOVE."
Too bad he really can't pay!
I am afraid that my *me time* has become a thing of the past. For the last 6 weeks or so I have found myself grocery shopping with my smallest helper. Down the dairy aisle:
"Is that butter mommy? What are you going to do with that butter? Yogurt mommy, we need yogurt. I like that berry. Oh look - milk! We need milk, can we buy milk? I like milk! Do you like that milk? Daddy no like that milk. Cheese mommy, buy that cheese now!"
Doesn't help that the people around us encourage him by smiling and saying 'hi' to him. That's just an invitation to start a conversation:
"Look I have cheese! See my cheese? They gave me cheese! You want cheese?"
Even better is the argument at the register about who is going to pay:
"Move, mommy. I need a pen. I need card. I pay. I sign name. Move mommy. MOVE."
Too bad he really can't pay!
Monday, November 14, 2011
Pork Loin with Cranberries and Orange
Weekends around here have been pretty busy. There always seems to be someplace to go, something that needs to be cleaned or something that needs to be organized.
This past weekend I am spent my time dragging out the warmer blankets and down comforters, washing all the summer stuff and putting it away. I also have a pile of sweaters that whisper "wash me" every time I walk by, but I am trying my best to ignore them. One thing at a time...
When I was growing up we went to one grandmother or another for Sunday dinner. Sunday dinner at my mom's mom meant Italian. Sunday dinner at my babci's house usually meant a roast of some sort. Didn't matter which house we went to - Sunday dinner was always an all-day affair that someone started cooking early Sunday morning.
Admittedly there are times that I would like to be able to spend a good chunk of my day cooking, but those days are few and far between (although Thanksgiving is right around the corner). I do like to have a bigger meal on Sunday for dinner like I did growing up, but I can't spend every Sunday in the kitchen.
This pork loin recipe is another one from Slow Cooker Revolution. I put this in the slow cooker late morning and by dinner it was done. I just so happen to have an over abundance of cranberries in the freezer, so for the sauce I made the one on the back of the Ocean Spray bag, substitiuting orange juice for the water. The pork was so tender even the little guy was able to cut it with his fork. I think I also passed on my love of cranberries to one of my kids - he was putting the sauce from the roast all over his rice and carrots as well.
Pork Loin with Cranberries and Orange
4 pounds pork loin, lean, boneless
1 tablespoon vegetable oil
14 ounces cranberry sauce
1/2 cup dried cranberries
1/2 cup orange juice
3 strips orange zest -- trimmed of white pith
1/8 teaspoon ground cinnamon
Dry pork with paper towels and season with salt and pepper. Heat oil in a large skillet over medium-high heat. Brown pork on all sides, 7 to 10 minutes.
Stir cranberry sauce, dried cranberries, orange juice, orange zest and cinnamon into slow cooker. Nestle browned pork into slow cooker. Cover and cook until pork is tender and registers 140-145 degrees on thermometer, about 4 hours on low.
Transfer pork to cutting board, tent loosely with aluminum foil and let rest for 10 minutes. Let braising liquid settle for 5 minutes then remove fat from surface using a large spoon. Discard orange zest. Transfer braising liquid to saucepan and simmer until reduced to 2 cups, about 12 minutes. Season with salt and pepper to taste.
Slice pork into 1/2-inch thick slices and arrange on serving platter. Spoon 1 cup sauce over meat and serve with remaining sauce.
This past weekend I am spent my time dragging out the warmer blankets and down comforters, washing all the summer stuff and putting it away. I also have a pile of sweaters that whisper "wash me" every time I walk by, but I am trying my best to ignore them. One thing at a time...
When I was growing up we went to one grandmother or another for Sunday dinner. Sunday dinner at my mom's mom meant Italian. Sunday dinner at my babci's house usually meant a roast of some sort. Didn't matter which house we went to - Sunday dinner was always an all-day affair that someone started cooking early Sunday morning.
Admittedly there are times that I would like to be able to spend a good chunk of my day cooking, but those days are few and far between (although Thanksgiving is right around the corner). I do like to have a bigger meal on Sunday for dinner like I did growing up, but I can't spend every Sunday in the kitchen.
This pork loin recipe is another one from Slow Cooker Revolution. I put this in the slow cooker late morning and by dinner it was done. I just so happen to have an over abundance of cranberries in the freezer, so for the sauce I made the one on the back of the Ocean Spray bag, substitiuting orange juice for the water. The pork was so tender even the little guy was able to cut it with his fork. I think I also passed on my love of cranberries to one of my kids - he was putting the sauce from the roast all over his rice and carrots as well.
Pork Loin with Cranberries and Orange
4 pounds pork loin, lean, boneless
1 tablespoon vegetable oil
14 ounces cranberry sauce
1/2 cup dried cranberries
1/2 cup orange juice
3 strips orange zest -- trimmed of white pith
1/8 teaspoon ground cinnamon
Dry pork with paper towels and season with salt and pepper. Heat oil in a large skillet over medium-high heat. Brown pork on all sides, 7 to 10 minutes.
Stir cranberry sauce, dried cranberries, orange juice, orange zest and cinnamon into slow cooker. Nestle browned pork into slow cooker. Cover and cook until pork is tender and registers 140-145 degrees on thermometer, about 4 hours on low.
Transfer pork to cutting board, tent loosely with aluminum foil and let rest for 10 minutes. Let braising liquid settle for 5 minutes then remove fat from surface using a large spoon. Discard orange zest. Transfer braising liquid to saucepan and simmer until reduced to 2 cups, about 12 minutes. Season with salt and pepper to taste.
Slice pork into 1/2-inch thick slices and arrange on serving platter. Spoon 1 cup sauce over meat and serve with remaining sauce.
Sunday, November 13, 2011
Friday, October 28, 2011
*That* House
I think it is safe to say we are turning into *that* house in the neighborhood. Wasn't so bad last year with the just pumpkins.
Then someone was online and decided we needed something else in the yard. Personally, I think the face on the pumkin looks like the Grinch.
Friday, October 7, 2011
Black Bean Soup
In our house, this is known as a 'Maria recipe', as in, nobody but Maria will eat it. I don't make as many of these kinds of recipes as I used to.
I like Panera's black bean soup, but the last couple of times I got it I thought that the cumin was very overpowering. This recipe is also from Slow Cooker Revolution and it is as close to an 'open and dump' recipe as this cookbook gets. Nothing too involved though. I cut up the onions and garlic the night before so all I had to do was microwave and dump in the next morning.
The original recipe called for a ham hock but I had a ham bone in the freezer from Easter (or maybe Christmas) and I figured I should use it before the next one gets tossed in. I used the new Chili 3000 spice mixture I got from Penzey's since I knew it had some more spice to it than regular chili powder. I added more carrots and celery than what was called for and checked the beans after 9 hours of cooking - perfect! Cookbook recommends serving with chopped red onion and sour cream.
Black Bean Soup
Yield: 11 1-cup servings
3 whole onions -- minced
6 whole garlic cloves -- minced
2 tablespoons vegetable oil
2 tablespoons chili powder
3 cups chicken broth
3 cups water
1 pound dried black beans
3 stalks celery -- minced
2 whole carrots -- minced
2 whole bay leaves
1 whole ham bones
2 tablespoons fresh cilantro
Microwave onions, garlic, oil and chili powder in a bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.
Stir water, broth, beans, celery, carrots and bay leaves into slow cooker. Nestle ham bone in. Cover and cook until beans are tender, 9 to 11 hours on low or 5 to 7 hours on high.
Transfer ham bone to cutting board, let cool slightly and shred meat into bite-sized pieces, discarding bone. Let soup settle for 5 minutes and then remove fat from the surface using a slotted spoon. Discard bay leaves.
Transfer 1 cup of beans to a bowl and mash with a potato masher. Stir shredded ham and mashed beans back into soup and let sit until heated through, about 5 minutes. Stir in cilantro and season with salt and pepper to taste.
Per Serving (excluding unknown items): 223 Calories; 5g Fat; 13g Protein; 32g Carbohydrate; 8g Dietary Fiber
I like Panera's black bean soup, but the last couple of times I got it I thought that the cumin was very overpowering. This recipe is also from Slow Cooker Revolution and it is as close to an 'open and dump' recipe as this cookbook gets. Nothing too involved though. I cut up the onions and garlic the night before so all I had to do was microwave and dump in the next morning.
The original recipe called for a ham hock but I had a ham bone in the freezer from Easter (or maybe Christmas) and I figured I should use it before the next one gets tossed in. I used the new Chili 3000 spice mixture I got from Penzey's since I knew it had some more spice to it than regular chili powder. I added more carrots and celery than what was called for and checked the beans after 9 hours of cooking - perfect! Cookbook recommends serving with chopped red onion and sour cream.
Black Bean Soup
Yield: 11 1-cup servings
3 whole onions -- minced
6 whole garlic cloves -- minced
2 tablespoons vegetable oil
2 tablespoons chili powder
3 cups chicken broth
3 cups water
1 pound dried black beans
3 stalks celery -- minced
2 whole carrots -- minced
2 whole bay leaves
1 whole ham bones
2 tablespoons fresh cilantro
Microwave onions, garlic, oil and chili powder in a bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.
Stir water, broth, beans, celery, carrots and bay leaves into slow cooker. Nestle ham bone in. Cover and cook until beans are tender, 9 to 11 hours on low or 5 to 7 hours on high.
Transfer ham bone to cutting board, let cool slightly and shred meat into bite-sized pieces, discarding bone. Let soup settle for 5 minutes and then remove fat from the surface using a slotted spoon. Discard bay leaves.
Transfer 1 cup of beans to a bowl and mash with a potato masher. Stir shredded ham and mashed beans back into soup and let sit until heated through, about 5 minutes. Stir in cilantro and season with salt and pepper to taste.
Per Serving (excluding unknown items): 223 Calories; 5g Fat; 13g Protein; 32g Carbohydrate; 8g Dietary Fiber
Thursday, October 6, 2011
Apple Picking
Last weekend I took the kids apple picking to Honey Creek Acres, which is an orchard not too far from our house. I had been there a couple of years ago on a preschool field trip but we really didn't have a chance to pick any apples so we could test them out.
It was a nice, warm sunny day. We went around 11 o'clock and it wasn't too crowded. I was concerned that there would not be a whole lot of apples left, but we were given one of those apple picker thingies so I could get the apples up at the top of the tree - being 6' tall does have some advantages.
Of course everyone had to have their own bucket although I somehow ended up carrying them all back as the kids were busy snacking on an apple. We got a bit more than I had intended but they've been wanting one every night after supper. I think some apple sauce is on the agenda for this week as well as some apple bread.
It was a nice, warm sunny day. We went around 11 o'clock and it wasn't too crowded. I was concerned that there would not be a whole lot of apples left, but we were given one of those apple picker thingies so I could get the apples up at the top of the tree - being 6' tall does have some advantages.
Of course everyone had to have their own bucket although I somehow ended up carrying them all back as the kids were busy snacking on an apple. We got a bit more than I had intended but they've been wanting one every night after supper. I think some apple sauce is on the agenda for this week as well as some apple bread.
I think I can reach the apples, Mommy!
I did it!!
Someone else needed to give it a try.
He decided eating was better than picking.
Our haul.
Wednesday, October 5, 2011
Italian Meatball Soup
I am working hard these days to establish a harmonious relationship with my slow cooker. In the past I have tried recipes that people have raved about, only to be disappointed in the watery, usually overcooked mess that awaited me. It would just be so nice to have a nice, hot and GOOD meal waiting for me when I come home from work.
Cook's Illustrated is one of my favorite magazines. I find the man himself to be a little pretentious, so I can't watch the episodes of America's Test Kitchen on the weekend. I will freely admit that their dedication in trying 50 different lemon meringue pie recipes have saved me the trouble of trying to find what I think to be THE ultimate recipe. Rarely have one of their recipes steered me wrong.
This year they came out with a first for them - a slow cooker cookbook titled Slow Cooker Revolution. I admit it, I was sucked in by the title: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes. I'm thinking if you have 30 slow cookers lined up to test out the same recipe, then perhaps I can put my trust in the results.
Madeleine is a fan of Italian Wedding Soup so when I saw the recipe in the book I decided to give it a try. Now, I've tried the 'open a can and dump in' type recipes and have been disappointed in the past. I was willing to throw a little more effort into it so the meal wouldn't get pushed to the back of the refrigerator and then eventually thrown out. This recipe didn't take any less time to throw together than a normal soup recipe but the bonus was I was able to leave the house while it cooked.
The original recipe called for meatloaf mix and kale. I used ground beef since it is easier to find and spinach instead of the kale to make it more kid friendly. It really came out very good and I never would have guessed it came from a slow cooker. Even better, both kids cleaned their bowls. You can't beat that kind of recommendation!
Italian Meatball Soup
Slow Cooker Revolution
2 slices white bread
1/2 cup milk
1 pound ground beef, 93%
1/2 cup Parmesan cheese -- grated
3 tablespoons minced parsley
1 whole egg yolk
6 cloves garlic -- minced
1/2 teaspoon dried oregano
1 whole onion -- minced
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
8 cups chicken broth
5 ounces spinach leaf, whole -- chopped
6 ounces orzo
Mash bread and milk into paste in a large bowl using a fork. Mix in ground beef, Parmesan, parsley, egg yolk, 3 garlic cloves, oregano, 3/4 teaspoon salt and 1/2 teaspoon pepper using hands. Pinch off and roll into tablespoon sized meatballs (about 30 - 35 total).
Microwave meatballs on plate until fat renders and meatballs are firm, 3 to 5 minutes. Pour off fat and transfer meatballs to slow cooker.
Microwave onions, remaining garlic cloves, oil and red pepper flakes in bowl, stirring occasionally, until softened, about 5 minutes. Transfer to slow cooker.
Add broth, cover and cook until meatballs are tender, about 4-6 hours on low.
Let soup settle for 5 minutes and then remove fat from surface using a large spoon, Stir in orzo, cover and cook on high until tender, 20 - 30 minutes. Add spinach to wilt. Season with salt and pepper to taste and serve with additional Parmesan.
Per Serving (excluding unknown items): 229 Calories; 8g Fat (33.3% calories from fat); 19g Protein; 19g Carbohydrate; 1g Dietary Fiber
Cook's Illustrated is one of my favorite magazines. I find the man himself to be a little pretentious, so I can't watch the episodes of America's Test Kitchen on the weekend. I will freely admit that their dedication in trying 50 different lemon meringue pie recipes have saved me the trouble of trying to find what I think to be THE ultimate recipe. Rarely have one of their recipes steered me wrong.
This year they came out with a first for them - a slow cooker cookbook titled Slow Cooker Revolution. I admit it, I was sucked in by the title: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes. I'm thinking if you have 30 slow cookers lined up to test out the same recipe, then perhaps I can put my trust in the results.
Madeleine is a fan of Italian Wedding Soup so when I saw the recipe in the book I decided to give it a try. Now, I've tried the 'open a can and dump in' type recipes and have been disappointed in the past. I was willing to throw a little more effort into it so the meal wouldn't get pushed to the back of the refrigerator and then eventually thrown out. This recipe didn't take any less time to throw together than a normal soup recipe but the bonus was I was able to leave the house while it cooked.
The original recipe called for meatloaf mix and kale. I used ground beef since it is easier to find and spinach instead of the kale to make it more kid friendly. It really came out very good and I never would have guessed it came from a slow cooker. Even better, both kids cleaned their bowls. You can't beat that kind of recommendation!
Italian Meatball Soup
Slow Cooker Revolution
2 slices white bread
1/2 cup milk
1 pound ground beef, 93%
1/2 cup Parmesan cheese -- grated
3 tablespoons minced parsley
1 whole egg yolk
6 cloves garlic -- minced
1/2 teaspoon dried oregano
1 whole onion -- minced
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
8 cups chicken broth
5 ounces spinach leaf, whole -- chopped
6 ounces orzo
Mash bread and milk into paste in a large bowl using a fork. Mix in ground beef, Parmesan, parsley, egg yolk, 3 garlic cloves, oregano, 3/4 teaspoon salt and 1/2 teaspoon pepper using hands. Pinch off and roll into tablespoon sized meatballs (about 30 - 35 total).
Microwave meatballs on plate until fat renders and meatballs are firm, 3 to 5 minutes. Pour off fat and transfer meatballs to slow cooker.
Microwave onions, remaining garlic cloves, oil and red pepper flakes in bowl, stirring occasionally, until softened, about 5 minutes. Transfer to slow cooker.
Add broth, cover and cook until meatballs are tender, about 4-6 hours on low.
Let soup settle for 5 minutes and then remove fat from surface using a large spoon, Stir in orzo, cover and cook on high until tender, 20 - 30 minutes. Add spinach to wilt. Season with salt and pepper to taste and serve with additional Parmesan.
Per Serving (excluding unknown items): 229 Calories; 8g Fat (33.3% calories from fat); 19g Protein; 19g Carbohydrate; 1g Dietary Fiber
Monday, September 26, 2011
Turtle Cake
Yesterday was my birthday (boy they come around fast) and David disappeared with the kids on Saturday for about 4 hours and came back with a covered metal tin. Didn't take long for the kids to tell me that it was a cake, the cake was for me and it was a Turtle Cake. "Don't worry though, mommy. It doesn't have any real turtles in it." The kids didn't want to wait until yesterday to eat it (twist my arm) so we kicked off our celebration after supper.
Wow. Talk about a rich cake. Considering the chef (Paula Deen) I am not too surprised. It was very good BUT it is one of those cakes that requires a big glass of ice cold milk to go along with it. It is also a good cake for portion control because one little piece is more than enough. Cake is best stored in the refrigerator so the caramel is easier to cut through. I put it out on the counter for 10 minutes to soften up and it was too long. This one is going into the files for another special occasion!
Turtle Cake
Paula Deen's Just Desserts
Cake:
Wow. Talk about a rich cake. Considering the chef (Paula Deen) I am not too surprised. It was very good BUT it is one of those cakes that requires a big glass of ice cold milk to go along with it. It is also a good cake for portion control because one little piece is more than enough. Cake is best stored in the refrigerator so the caramel is easier to cut through. I put it out on the counter for 10 minutes to soften up and it was too long. This one is going into the files for another special occasion!
Turtle Cake
Paula Deen's Just Desserts
Cake:
1 18.25-ounce box German chocolate cake mix (plus ingredients to prepare)
1 14-ounce package caramel candies
1/2 cup (1 stick) butter
1 14-ounce can sweetened condensed milk
1 6-ounce package semisweet chocolate chips
1 cup chopped nuts (they used pecans)
Frosting:
3 tablespoons cocoa
1/4 cup (1/2 stick) butter
1 tablespoon light corn syrup
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Grease a 13x9x2 inch pan.
Prepare cake according to directions on box. Pour half of batter into prepared pan. Reserve other half. Bake for 15 minutes. Remove from oven and cool completely. (Don't turn off oven.) Meanwhile, melt caramel candies with butter in a saucepan. When completely melted, remove from heat and stir in condensed milk until smooth. Let mixture cool completely. Add chocolate chips and nuts. Spread mixture over cooled cake. Pour remaining batter over mixture and return to oven for another 25 to 30 minutes.
While cake is baking, prepare frosting. Mix together cocoa, butter, milk, corn syrup, and salt in a saucepan over medium heat. Bring ingredients to a full rolling boil and allow to boil for approximately 3 minutes, stirring occasionally. Remove from heat. Using a hand held electric mixer, beat confectioners' sugar and vanilla into cocoa mixture; beat until smooth. Pour icing over warm cake.
Sunday, September 11, 2011
Operation Baking GALS
I am sure I was one of the millions of Americans who watched the remembrance ceremonies that were all over the television this morning. There were so many moving tributes and I didn't catch them all (trying not to let the little people see what was on the TV) but one that really struck we was the one by Peter Negron, who was remembering his dad, a Port Authority project manager. After watching for a few hours I turned off the TV and Madeleine and I got busy baking.
A year or so ago I saw an article in Taste of Home magazine for Operation Baking GALS (Give a Little Support). I subscribed to their website and 'liked' them on Facebook so I'd receive their updates. For almost a year I watched the announcement of new rounds starting up before signing up for one. I think the upcoming anniversary was enough to give me the push I needed to do it. The Iraq War started in March of 2003 (8 years ago!) and I figured it was about time I said 'thank you' to some of those serving overseas and away from their families.
Madeleine and I decided to keep it basic. In addition to some Ocean Spray drink mixes and some deodorant, we decided to make good ole Nestle Chocolate Chip Cookies and some Oatmeal Cinnamon Chip Bars. The cinnamon chips can be seasonal, so when I see them I grab a couple of bags and toss them in the freezer. I am a bit of a cinnamon freak.
Oatmeal Cinnamon Chip Cookies
1 cup (2 sticks) butter, softened
I was disappointed that the 'large' flat rate shipping box I got from the post office wasn't very large. Didn't give me much room to pack all the cookies and bars that we baked! We get our share of deliveries to the house though (online shopping just may be another addiction of mine) so I just need to make sure I put some away before David flattens and burns them (David's addiction). Both kids know (and often state) that daddy isn't allowed to burn anymore without 'adult supervision'. That is a story for another time!
A year or so ago I saw an article in Taste of Home magazine for Operation Baking GALS (Give a Little Support). I subscribed to their website and 'liked' them on Facebook so I'd receive their updates. For almost a year I watched the announcement of new rounds starting up before signing up for one. I think the upcoming anniversary was enough to give me the push I needed to do it. The Iraq War started in March of 2003 (8 years ago!) and I figured it was about time I said 'thank you' to some of those serving overseas and away from their families.
Madeleine and I decided to keep it basic. In addition to some Ocean Spray drink mixes and some deodorant, we decided to make good ole Nestle Chocolate Chip Cookies and some Oatmeal Cinnamon Chip Bars. The cinnamon chips can be seasonal, so when I see them I grab a couple of bags and toss them in the freezer. I am a bit of a cinnamon freak.
Oatmeal Cinnamon Chip Cookies
1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
2-1/2 cups quick-cooking oats
1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips
3/4 cup raisins
Heat oven to 350°F.
Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons unto ungreased cookie sheet.
Bake 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.
BAR VARIATION: Spread batter into lightly greased 13x9x2-inch baking pan. Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool; cut into bars. About 3 dozen bars.
I was disappointed that the 'large' flat rate shipping box I got from the post office wasn't very large. Didn't give me much room to pack all the cookies and bars that we baked! We get our share of deliveries to the house though (online shopping just may be another addiction of mine) so I just need to make sure I put some away before David flattens and burns them (David's addiction). Both kids know (and often state) that daddy isn't allowed to burn anymore without 'adult supervision'. That is a story for another time!
Thursday, August 18, 2011
First day of School
Today was a pretty big day in our house - it was Madeleine's first day of Kindergarten. She has been alternating between being excited and being nervous. More nervous the last week or so as many of her friends from daycare have been leaving.
So proud of her though. She got up this morning, put on her new outfit and headed right down for breakfast. She ate, we had time for pictures and then on the bus she went! She claims to have had a good time but we'll see what happens when she has to get back on the bus Monday for the first full week!
So proud of her though. She got up this morning, put on her new outfit and headed right down for breakfast. She ate, we had time for pictures and then on the bus she went! She claims to have had a good time but we'll see what happens when she has to get back on the bus Monday for the first full week!
All dressed up and ready to go!
Posing with her little brother
No My-nee! Don't go!!
Excited to be home
"What did you do today Madeleine?"
"I don't remember Mommy"
Tuesday, August 16, 2011
Pittsburgh Zoo
I have always loved going to the zoo. Not entirely sure why, but I do love walking around and seeing all the different animals. When I was little, my mom would take me to the Stone Zoo quite often, which really was a pathetic little zoo but it was only a couple of towns over. Now that the kids are getting older, I can indulge my love of the zoo enrich my children's lives by exposing them to animals from all around the world. Up until this summer, Madeleine had been to the zoo in Denver, Minneapolis and St. Louis. Not bad for a 5 year old. Since we've only ever been to Pittsburgh in the winter, it is the first opportunity I've had to take them here.
We went the day before the 4th of July, right before the heat wave descended on most of the United States. It was pretty warm when we went, but Nana bought them hats and fans at the first gift shop and they were happy campers.
We saw the typical lions and tigers ... the bears were being lazy and hiding indoors. My favorite was the elephants. I got some really nice shots:
We also got to hang out with a new friend named Victoria.
This guy had the right idea as it did get a little toasty:
We went the day before the 4th of July, right before the heat wave descended on most of the United States. It was pretty warm when we went, but Nana bought them hats and fans at the first gift shop and they were happy campers.
We saw the typical lions and tigers ... the bears were being lazy and hiding indoors. My favorite was the elephants. I got some really nice shots:
We also got to hang out with a new friend named Victoria.
This guy had the right idea as it did get a little toasty:
"Big teef mommy! Bite you!!"
All in all we had a good day. We were able to cover the whole zoo in about 3 hours before it got really crowded and the heat kicked in. It was a good start to a great vacation. Next stop: Sesame Place.
Monday, August 15, 2011
Mashed Potaotes with Blue Cheese and Parsley
One thing I am very fortunate for is the fact I have 2 kids that are really not picky eaters. Sure, given the choice they would claim they want to eat french fries all the time but they are very good about trying new things.
Madeleine's favorite salad dressing is blue cheese. Kind of odd that 1) she does eat a big ole plate of salad willingly and 2) it has to have blue cheese dressing on it. The little guy is following right in her footsteps, and always has to make sure it is on the table in case he has something he needs to dip.
This recipe is not for those that don't like blue cheese. With a whole cup of crumbled blue cheese in there the flavor is pretty prominent. These go great with grilled steaks and sauteed mushrooms.
Mashed Potatoes with Blue Cheese and Parsley
Cooking Light, January 2001
2 pounds red potatoes -- cut into 2-inch chunks
2 garlic cloves -- peeled
1 cup crumbled blue cheese
1/3 cup 1% low-fat milk
2 tablespoons chopped fresh parsley
1/4 teaspoon freshly ground black pepper
Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain. Place potato mixture and remaining ingredients in a large bowl. Mash to desired consistency.
Yield: 8 1/2-cup servings
Madeleine's favorite salad dressing is blue cheese. Kind of odd that 1) she does eat a big ole plate of salad willingly and 2) it has to have blue cheese dressing on it. The little guy is following right in her footsteps, and always has to make sure it is on the table in case he has something he needs to dip.
This recipe is not for those that don't like blue cheese. With a whole cup of crumbled blue cheese in there the flavor is pretty prominent. These go great with grilled steaks and sauteed mushrooms.
Mashed Potatoes with Blue Cheese and Parsley
Cooking Light, January 2001
2 pounds red potatoes -- cut into 2-inch chunks
2 garlic cloves -- peeled
1 cup crumbled blue cheese
1/3 cup 1% low-fat milk
2 tablespoons chopped fresh parsley
1/4 teaspoon freshly ground black pepper
Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain. Place potato mixture and remaining ingredients in a large bowl. Mash to desired consistency.
Yield: 8 1/2-cup servings
Sunday, August 14, 2011
Summer Vacation 2011
For the first time in a LONG time we actually went away someplace for longer than a weekend. At the beginning of July we embarked on the Northeast Tour which took us east to PA and then over to Boston and even up into Maine. We were gone for a glorious 17 days and there was no cooking, no cleaning and best of all no work involved! We must have had a good time since I had 600+ pictures to go through and edit and I am only about halfway done.
We started off by spending 4 days outside of Pittsburgh where David is from. We essentially relaxed at his parents house, went to the zoo and to a 4th of July party. The weather was nice and the kids had the opportunity to spend a lot of time lounging by the little pool.
Striking a pose:
He needs to use his belly to shoot the water gun:
Resting from a hard afternoon of swimming:
Attempting to keep his post swim snack of Cheez-balls away from Gus:
I'm already plotting a course for a two week vacation for next summer.
We started off by spending 4 days outside of Pittsburgh where David is from. We essentially relaxed at his parents house, went to the zoo and to a 4th of July party. The weather was nice and the kids had the opportunity to spend a lot of time lounging by the little pool.
Striking a pose:
He needs to use his belly to shoot the water gun:
Resting from a hard afternoon of swimming:
Attempting to keep his post swim snack of Cheez-balls away from Gus:
I'm already plotting a course for a two week vacation for next summer.
Saturday, July 30, 2011
Quinoa, Corn, and Tomato Salad with Chive-Infused Oil
I have been making the effort lately to clean up our eating. Not that we eat bad, but we should probably be incorporating more whole grains into our diet. David is against rice (really, rice?) and claims he doesn't like couscous (but eats pasta - can't figure that one out). I've been seeing recipes for quinoa for a few years but never made the plunge.
Most of the recipes I've found online that appealed to me were salads. Yeah, I'm not ready to form the stuff into a burger, for which I am sure my family is grateful. I skimmed through the recipes I found and simply went with the one for which no trips to the grocery store were needed.
From what I've read online, if you didn't purchase pre-rinsed you needed to rinse it or else it could taste bitter from the coating left on it. Since I purchased mine from a bulk bin I went ahead and rinsed it thoroughly and discovered in the process my mesh strainer wasn't as fine as I needed it to be.
This recipe was quick and easy to put together. I made it after lunch so it would be nice and cold by suppertime. I really liked the way the chive oil tasted and was happy to find another use for my overgrown chives plant. I only made 1/2 the oil recipe and have enough to make this salad again. I'm thinking it would be good for lunch with some grilled chicken or beef mixed in.
Brightly colored flavored oil coats the quinoa grains and lends the salad fresh chive flavor. Refrigerate leftover oil to use as a dressing to drizzle over grilled fish or summer vegetables. Garnish with whole fresh chives, if desired.
1 1/2 cups water
1 cup uncooked quinoa
1 cup fresh corn kernels (about 2 ears)
1 cup cherry tomatoes, halved
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons Chive-Infused Oil
2 tablespoons fresh lime juice
2 tablespoons white wine vinegar
1/4 teaspoon salt
1 garlic clove, minced
Chive-Infused Oil
3/4 cup extravirgin olive oil
1/2 cup (1-inch) slices fresh chives
1/2 teaspoon salt
Most of the recipes I've found online that appealed to me were salads. Yeah, I'm not ready to form the stuff into a burger, for which I am sure my family is grateful. I skimmed through the recipes I found and simply went with the one for which no trips to the grocery store were needed.
From what I've read online, if you didn't purchase pre-rinsed you needed to rinse it or else it could taste bitter from the coating left on it. Since I purchased mine from a bulk bin I went ahead and rinsed it thoroughly and discovered in the process my mesh strainer wasn't as fine as I needed it to be.
This recipe was quick and easy to put together. I made it after lunch so it would be nice and cold by suppertime. I really liked the way the chive oil tasted and was happy to find another use for my overgrown chives plant. I only made 1/2 the oil recipe and have enough to make this salad again. I'm thinking it would be good for lunch with some grilled chicken or beef mixed in.
1 1/2 cups water
1 cup uncooked quinoa
1 cup fresh corn kernels (about 2 ears)
1 cup cherry tomatoes, halved
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons Chive-Infused Oil
2 tablespoons fresh lime juice
2 tablespoons white wine vinegar
1/4 teaspoon salt
1 garlic clove, minced
Combine 1 1/2 cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork.
Combine quinoa, corn, tomatoes, and parsley in a medium bowl. Combine Chive-Infused Oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss well to coat. Let stand 10 minutes before serving.
Yield: 6 servings (serving size: 2/3 cup)
Calories: 179
Calories from fat: 34%
Fat: 6.7g
Saturated fat: 0.7g
Monounsaturated fat: 4.1g
Polyunsaturated fat: 1.3g
Protein: 5.2g
Carbohydrate: 26.1g
Fiber: 2.4g
3/4 cup extravirgin olive oil
1/2 cup (1-inch) slices fresh chives
1/2 teaspoon salt
Place all ingredients in a blender; pulse 6 times or until chives are very finely minced. Strain mixture through a fine sieve into a bowl, and discard solids. Store in refrigerator in an airtight container for up to 2 weeks.
Yield: 3/4 cup (serving size: 1 1/2 teaspoons)
Calories: 63
Calories from fat: 100%
Fat: 7g
Saturated fat: 1g
Monounsaturated fat: 5.4g
Polyunsaturated fat: 0.6g
Thursday, July 28, 2011
Grilled Salmon with Tomatoes & Basil
It has been hot hot hot here and the last thing I want to be doing is heating up the house cooking. I dug around the freezer and found a few salmon fillets and remembered the recipe I tried out last summer from Eating Well magazine at the height of tomato season.
Well, we certainly aren't at the height of tomato season at my house (my plants are so pathetic this year) but my basil plant was in desperate need of a trim. I dug out some cedar planks to soak (although I don't know why I bother since they always go up in flames) and the rest was a snap to put together. The tomatoes came from the local farmer's market so they were grown locally by somebody - just not me. As always I used extra garlic and they took about 15 minutes on the grill. The *corn man* has returned to the 4-way stop by our house, so I soaked and threw a couple ears on the grill as well. David complained at the lack of carbs but I told him if he wanted to HE could heat up the house making some sort of side dish.
Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10 to 12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter. Serve the salmon sprinkled with the remaining 1/4 cup basil.
Per serving: 248 calories; 10 g fat ( 2 g sat , 5 g mono ); 80 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 35 g protein; 1 g fiber; 367 mg sodium; 799 mg potassium.
Well, we certainly aren't at the height of tomato season at my house (my plants are so pathetic this year) but my basil plant was in desperate need of a trim. I dug out some cedar planks to soak (although I don't know why I bother since they always go up in flames) and the rest was a snap to put together. The tomatoes came from the local farmer's market so they were grown locally by somebody - just not me. As always I used extra garlic and they took about 15 minutes on the grill. The *corn man* has returned to the 4-way stop by our house, so I soaked and threw a couple ears on the grill as well. David complained at the lack of carbs but I told him if he wanted to HE could heat up the house making some sort of side dish.
2 cloves garlic, minced
1 teaspoon kosher salt, divided
1 tablespoon extra-virgin olive oil
1 whole wild salmon fillet (also called a “side of salmon,” about 1 1/2 pounds)
1/3 cup plus 1/4 cup thinly sliced fresh basil, divided
2 medium tomatoes, thinly sliced
1/4 teaspoon freshly ground pepper
Preheat grill to medium.
Mash minced garlic and 3/4 teaspoon salt on a cutting board with the side of a chef’s knife or a spoon until a paste forms. Transfer to a small bowl and stir in oil.
Check the salmon for pin bones and remove if necessary. Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillet. Coat the foil with cooking spray. Place the salmon skin-side down on the foil and spread the garlic mixture all over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper.
Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10 to 12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter. Serve the salmon sprinkled with the remaining 1/4 cup basil.
Per serving: 248 calories; 10 g fat ( 2 g sat , 5 g mono ); 80 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 35 g protein; 1 g fiber; 367 mg sodium; 799 mg potassium.
Wednesday, July 27, 2011
Storm Damage
About 2 o'clock this morning a thunder storm started getting closer. Thunder, lightening and then the pouring rain started. I was laying there trying to fall asleep, when it suddenly seemed like we were in a wind tunnel of some sort. Howling winds followed by a weird sucking sound and then all was quiet. The power went off a little while later.
Fast forward to early morning. Overslept a bit since the alarm didn't go off. Trying to get everyone up, dressed and out of the house so they'd make it on time for breakfast at daycare. I opened the front door and the kids went out and stopped. Christopher piped up "Bye bye tree". Pretty accurate assessment:
Fast forward to early morning. Overslept a bit since the alarm didn't go off. Trying to get everyone up, dressed and out of the house so they'd make it on time for breakfast at daycare. I opened the front door and the kids went out and stopped. Christopher piped up "Bye bye tree". Pretty accurate assessment:
Thankfully the tree (or two, I can't really tell) was the worst of the damage. The kids' blow up pool ended up halfway down the hill to the woods. The trellis I have supporting my cucumbers was blown back and took some of the cucumbers with it. The yard was littered with branches from all over the place.
We have such great neighbors though - came home to find a couple of the kids on our street getting some of the branches in the woods. David is out there now with the guy across the street, 'supervising' the cutting of the portion that is on the lawn. I am hoping that we'll be able to keep the rest of the tree, but I guess we'll have to call in a *tree guy* and see what they suggest.
Sunday, July 24, 2011
Strawberry Picking 2011
As we have the last 2 years, Madeleine and I took a day off during the week to head out strawberry picking. We went up to Bagge Strawberries as we typically do one Friday late in June. Due to the rainy and cool weather, it opened up a little later than it usually does.
The morning we went was nice and sunny and somewhat warm, but by the time we arrived in Independence it was only 63 degrees. After a brief stop at the local Walmart up there to pick up a sweatshirt for Madeleine, we found ourselves on the back of a golf cart being taken out to the fields. This year the plants were full of strawberries and they were bigger and sweeter than in years past.
We ended up picking just shy of 20 pounds of strawberries. They were so sweet this year, that a good portion of them were just eaten as is. We did make 3 batches of strawberry freezer jam though, so we can enjoy it through the year.
My enthusiastic helper (for the first batch at least):
Mashing away:
This is about 1/4 of the strawberries that we had picked:
Our smaller containers hold 1 cup, the slightly bigger one holds 2 and the last one holds a quart. My babci (grandmother) had a recipe for raspberry bars using jam. I am hoping that using strawberry jam will work just as well:
Our own strawberries did not do so well this year. We had a berry or two that we could pick each day during June. We came home from vacation to discover the deer trimmed them back for me - down to the ground. They have already started to recover and are still putting out runners, so I am hoping it was all just cosmetic damage!!
The morning we went was nice and sunny and somewhat warm, but by the time we arrived in Independence it was only 63 degrees. After a brief stop at the local Walmart up there to pick up a sweatshirt for Madeleine, we found ourselves on the back of a golf cart being taken out to the fields. This year the plants were full of strawberries and they were bigger and sweeter than in years past.
We ended up picking just shy of 20 pounds of strawberries. They were so sweet this year, that a good portion of them were just eaten as is. We did make 3 batches of strawberry freezer jam though, so we can enjoy it through the year.
My enthusiastic helper (for the first batch at least):
Mashing away:
This is about 1/4 of the strawberries that we had picked:
Our smaller containers hold 1 cup, the slightly bigger one holds 2 and the last one holds a quart. My babci (grandmother) had a recipe for raspberry bars using jam. I am hoping that using strawberry jam will work just as well:
Our own strawberries did not do so well this year. We had a berry or two that we could pick each day during June. We came home from vacation to discover the deer trimmed them back for me - down to the ground. They have already started to recover and are still putting out runners, so I am hoping it was all just cosmetic damage!!
Saturday, July 23, 2011
Quad Cities Airshow
I've started the monumental task of going through all the pictures I've taken over the last month. Considering that involves 2 weeks of vacation, there are quite a few to go through and edit.
I found some pictures I had forgot about on the camera. A week or so before we left on vacation we trekked out to the Quad Cities to go to the Quad Cities Airshow. It was HOT. It was hotter than hot, but we had fun.
Here are some pictures I managed to take. It was the first show of the season where the Blue Angels were back performing and it was quite good. Enjoy!
I found some pictures I had forgot about on the camera. A week or so before we left on vacation we trekked out to the Quad Cities to go to the Quad Cities Airshow. It was HOT. It was hotter than hot, but we had fun.
Here are some pictures I managed to take. It was the first show of the season where the Blue Angels were back performing and it was quite good. Enjoy!
Sunday, July 17, 2011
Bobcat!!
We just got back last night from a wonderful two weeks (yes, 2 whole weeks!) away. While we were away, our neighbor across the street had a visitor in his backyard. He emailed some pictures out to the neighbors:
Kind of glad we weren't around as I would have been paranoid everytime I let Sophie outside. As you can see by the pictures, it was still light outside and he was brazen enough to be on the wall right outside their porch. Makes me wonder where he came from.
Friday, June 17, 2011
The Brass Verdict
Everybody lies.
Cops lie. Lawyers lie. Witnesses lie. The victims lie.
A trial is a contest of lies. And everybody in the courtroom knows this. The judge knows this. Even the jury knows this. They come into the building knowing they will be lied to. They take their seats in the box and agree to be lied to.
Michael Connelly, where have you been hiding all this time?
I had picked up Lincoln Lawyer to read simply because I saw the previews for the movie and I wanted to read the book before I saw the movie. A bit of a quirk I have. It also helped that it was the first book in the Mickey Haller series - another little quirk I have. I have to read a series of books in order or it will bother me. Loved Lincoln Lawyer. Loved it.
I downloaded The Brass Verdict to my Kindle hoping that the first book wasn't just a fluke. Nope. Once again Connelly has proven himself to be a master at combining engrossing plots with compelling characters. It kept me entertained from the opening sentence through all the twists to the end of the book.
Checking out his website, Michael Connelly has at least 25 books for to me to add to my 'to read' list out on Goodreads. I hope that each one I pick up is as good as the last!
Cops lie. Lawyers lie. Witnesses lie. The victims lie.
A trial is a contest of lies. And everybody in the courtroom knows this. The judge knows this. Even the jury knows this. They come into the building knowing they will be lied to. They take their seats in the box and agree to be lied to.
Michael Connelly, where have you been hiding all this time?
I had picked up Lincoln Lawyer to read simply because I saw the previews for the movie and I wanted to read the book before I saw the movie. A bit of a quirk I have. It also helped that it was the first book in the Mickey Haller series - another little quirk I have. I have to read a series of books in order or it will bother me. Loved Lincoln Lawyer. Loved it.
I downloaded The Brass Verdict to my Kindle hoping that the first book wasn't just a fluke. Nope. Once again Connelly has proven himself to be a master at combining engrossing plots with compelling characters. It kept me entertained from the opening sentence through all the twists to the end of the book.
Checking out his website, Michael Connelly has at least 25 books for to me to add to my 'to read' list out on Goodreads. I hope that each one I pick up is as good as the last!
Thursday, June 16, 2011
Kalamata-Balsamic Chicken with Feta
I think summer is officially here! Summer = grill in this house. Truthfully I'd grill all winter long too but we have this pesky wind chill thing in Iowa where it gets pretty cold.
I was perusing the magazine aisle at Target one day last week and saw a new supplement put out by Weight Watchers - 15 minutes and 5 ingredient recipes. Something along those lines anyway. 15 minutes for a meal sounded pretty good to me so I tossed a copy in my cart.
We had this one for supper the other night. Rather than using a grill pan, I pounded the chicken and threw it on the grill, cooking the tomato mixture on the side burner ... all while watching the kids in the sandbox. Can I multi-task or what??
This was a snap to put together and it tasted great. Even better, I had everything I needed to make it, with the exception of the tomatoes. Next time I'll double the tomato mixture as the kids gobbled it up.
Kalamata-Balsamic Chicken with Feta
WW 5 Ingredients, 15 Minutes supplement
4 6-oz boneless skinless chicken breast halves
1/2 teaspoon black pepper
1 cup cherry tomatoes -- halved
16 whole kalamata olives
3 tablespoons light balsamic vinaigrette
3 tablespoons crumbled feta cheese
2 tablespoons basil leaves
Sprinkle chicken even with pepper. Combine tomatoes, olives and dressing in a medium bowl.
Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6-7 minutes on each side or until done. Transfer chicken to a serving platter and cover to keep warm.
Add tomato mixture to pan and cook 1 to 2 minutes or until tomato softens. Spoon over chicken and top evenly with cheese and basil.
Yield 4 servings (1 chicken breast half, 1/4 cup tomato mixture and 3/4 tablespoon cheese)
Per Serving (excluding unknown items): 254 Calories; 8g Fat (28.3% calories from fat); 41g Protein; 3g Carbohydrate; trace Dietary Fiber; 105mg Cholesterol; 431mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.
I was perusing the magazine aisle at Target one day last week and saw a new supplement put out by Weight Watchers - 15 minutes and 5 ingredient recipes. Something along those lines anyway. 15 minutes for a meal sounded pretty good to me so I tossed a copy in my cart.
We had this one for supper the other night. Rather than using a grill pan, I pounded the chicken and threw it on the grill, cooking the tomato mixture on the side burner ... all while watching the kids in the sandbox. Can I multi-task or what??
This was a snap to put together and it tasted great. Even better, I had everything I needed to make it, with the exception of the tomatoes. Next time I'll double the tomato mixture as the kids gobbled it up.
Kalamata-Balsamic Chicken with Feta
WW 5 Ingredients, 15 Minutes supplement
4 6-oz boneless skinless chicken breast halves
1/2 teaspoon black pepper
1 cup cherry tomatoes -- halved
16 whole kalamata olives
3 tablespoons light balsamic vinaigrette
3 tablespoons crumbled feta cheese
2 tablespoons basil leaves
Sprinkle chicken even with pepper. Combine tomatoes, olives and dressing in a medium bowl.
Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6-7 minutes on each side or until done. Transfer chicken to a serving platter and cover to keep warm.
Add tomato mixture to pan and cook 1 to 2 minutes or until tomato softens. Spoon over chicken and top evenly with cheese and basil.
Yield 4 servings (1 chicken breast half, 1/4 cup tomato mixture and 3/4 tablespoon cheese)
Per Serving (excluding unknown items): 254 Calories; 8g Fat (28.3% calories from fat); 41g Protein; 3g Carbohydrate; trace Dietary Fiber; 105mg Cholesterol; 431mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.
Wednesday, June 15, 2011
Happy Belated Birthdays!
I'm a little behind the times these days, but I wanted to make sure I got my little people's birthday wishes out there.
This year their birthday party was all about Mickey and Minnie. A Mickey Mouse cake pan is pretty simple to find but it was a bit tougher to find a Minnie Mouse cake pan. The only place I could find them was Ebay and I was not about to pay $80 for a cake pan. I improvised instead:
 |
| Happy 5th Birthday! |
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| Happy 2nd Birthday! |
Not bad, if I do say so myself! I do think that next year I'll pick something without black frosting though. It does a pretty good job staining your teeth!
Monday, May 30, 2011
Garlicky Vegetable Pasta Salad
*Not sure why this was saved and not posted from a couple of weeks ago, but better late than never I suppose. :)
I am a huge fan of leftovers. Huge. Between working 40+ hours a week and having 2 kids that NEED to eat by 6 and NEED to be in bed by 7:30, I don't have a whole lot of time to cook supper when we get home. As soon as we walk in the door the little guy starts chirping. Cheese stick! Cheese stick! CHEESE STICK! Thankfully splitting one between the 2 of them tides them over for about a half hour.
However, Rachael Ray I am not (and really, can anyone really make any of her meals in 30 minutes) but I do try my best to not used any processed foods. Don't get me wrong, I throw a hot dog or two at the kids every once in a while (and feel less guilty about it after finding nitrate free dogs) but overall we are pretty healthy eaters here despite the fact I am having a huge craving for nachos at the moment. Not sure where that one came from but they sound soooooo good right about now.
I had the leftovers from dinner the other night to play with but didn't really have any carbs to serve with it - Man Food Rule #4 - must have carbs with meals. Since I didn't think I could get away with tossing another loaf of bread on the table (OK, reality was it was getting moldy), so I threw together this pasta recipe from the same Cooking Light issue.
It reuses quite a bit of the vegetables that we grilled the other night, but was different enough that it didn't seem like we were eating the same thing again. I tossed in some extra vegetables and some extra olives for the kids since they love them. I mixed the cold vegetables with the hot pasta so it was room temperature when I served it with some leftover tenderloin. Another supper where the kids cleaned their plates and another new recipe to add to the files.
Garlicky Vegetable Pasta Salad
Cooking Light, August 2002
Yield: 4 servings (serving size: 1 3/4 cups)
I am a huge fan of leftovers. Huge. Between working 40+ hours a week and having 2 kids that NEED to eat by 6 and NEED to be in bed by 7:30, I don't have a whole lot of time to cook supper when we get home. As soon as we walk in the door the little guy starts chirping. Cheese stick! Cheese stick! CHEESE STICK! Thankfully splitting one between the 2 of them tides them over for about a half hour.
However, Rachael Ray I am not (and really, can anyone really make any of her meals in 30 minutes) but I do try my best to not used any processed foods. Don't get me wrong, I throw a hot dog or two at the kids every once in a while (and feel less guilty about it after finding nitrate free dogs) but overall we are pretty healthy eaters here despite the fact I am having a huge craving for nachos at the moment. Not sure where that one came from but they sound soooooo good right about now.
I had the leftovers from dinner the other night to play with but didn't really have any carbs to serve with it - Man Food Rule #4 - must have carbs with meals. Since I didn't think I could get away with tossing another loaf of bread on the table (OK, reality was it was getting moldy), so I threw together this pasta recipe from the same Cooking Light issue.
It reuses quite a bit of the vegetables that we grilled the other night, but was different enough that it didn't seem like we were eating the same thing again. I tossed in some extra vegetables and some extra olives for the kids since they love them. I mixed the cold vegetables with the hot pasta so it was room temperature when I served it with some leftover tenderloin. Another supper where the kids cleaned their plates and another new recipe to add to the files.
Garlicky Vegetable Pasta Salad
Cooking Light, August 2002
Yield: 4 servings (serving size: 1 3/4 cups)
4 cups cooked fusilli (about 8 ounces uncooked short twisted spaghetti)
3 cups Grilled Antipasto Vegetables
3/4 cup (3 ounces) crumbled feta cheese
1/2 cup chopped fresh basil
1/4 cup Chile-Garlic Vinaigrette
3 tablespoons chopped pitted kalamata olives
Combine all ingredients in a large bowl, tossing gently.
Nutritional Information: calories: 405, fat: 12.5g, protein: 15.2g, fiber: 6.8g, carbohydrate: 60.1g
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