Thursday, February 15, 2024

Spinach Sausage Queso Dip

 


Spinach Sausage Queso Dip

from Q


Ingredients:

1-32 oz. block Queso Blanco Velveeta 

1-8 oz. block cream cheese

1-10 oz. can diced tomatoes with green chilies (keep the liquid)

1 stick butter

1 lb. mild Italian sausage

1-10 oz. block frozen chopped spinach

1 onion, diced

1/2 tsp. garlic powder

1/2 tap. smoked paprika

1/2 tsp. chili powder 

1/4 tsp. mustard powder (optional)

salt and pepper to taste


To serve:

- tortilla chips (optional)


Instructions:

1. In a crockpot on high, add Velveeta, cream cheese, diced tomatoes (including liquids), and butter. Set aside.

2. In a large skillet on medium-high heat, cook onion, sausage, and frozen spinach together until cooked through. Season with garlic powder, smoked paprika, chili powder, and mustard power (if using).

3. Add sausage mix to crockpot when fully cooked, and stir to combine. Season with salt and pepper to taste. Once fully melted, set on Keep Warm setting and serve!

Labels: , , , , , , , , , , , ,

Sunday, February 11, 2024

Green Goddess Butter Bean


Found this delicious healthy, vegan/vegetarian meal on Instagram. Made it a couple times, and highly recommend!

Green Goddess Butter Bean

from #itsvegansis


Ingredients:

drizzle of olive oil

2 medium zucchini, sliced

1 onion, sliced

3 cloves garlic, sliced or minced

~4 oz. spinach (2-3 cups, packed)

1 cup fresh basil, packed

1 cup cream (coconut or regular)

2-15 oz. cans (2 cups) butter beans, drained and rinsed

salt and pepper to taste


To serve:

drizzle of olive oil

lemon juice

plain yogurt (vegan or regular)

basil, rough chopped or chiffonade

cracked black pepper

toasted multi-grain bread or cooked rice


Instructions:

1. In a large pan on medium-high heat, cook zucchini, onion, and garlic until soft. Add spinach, and cook until wilted.

2. To a blender, add cooked vegetables, basil, and cream. Blend until smooth.

3. Add puree back to pan on low heat. Add beans and cook until warmed through. Season with salt and pepper to taste.

4. Drizzle with additional olive, lemon juice, dollops of yogurt, and cracked black pepper. Serve with toasted bread or rice and enjoy!

Labels: , , , , , , , , , , , ,

Friday, February 2, 2024

No-Bake Chocolate Peanut Butter Pretzel Bars

I have been buying groceries from Hy-vee online and then just picking up. It's amazing, it's so much easier to get the sale items because someone else is shopping way before I'd be in the store to shop myself, and I *generally* get exactly what I ordered, no more. However, I got a couple bags of pretzels to make chocolate covered pretzels, and both bags were almost entirely broken. I had to use both bags to make one batch of chocolate covered pretzels. But then... what else to do with the basically 2 full bags of broken pretzels?! I found this recipe recipe in search of that answer. Easy, simple, 5-ingredient no-bake bars.

No-Bake Chocolate Peanut Butter Pretzel Bars

from Live Well Bake Often

makes 12 big bars (or more smaller)


Ingredients:

Peanut Butter Pretzel Layer:

1.5 sticks (170 g.) butter, melted

1.5 cups (180 g.) powdered sugar

1 cup (250 g.) creamy peanut butter

2 cups (200 g.) crushed* pretzels

Chocolate layer:

1-12 oz. bag semisweet chocolate chips

1/4 cup (65 g.) creamy peanut butter

*Measure pretzel after crushing if measuring by volume. To crush pretzels, use a food processor and pulse until mostly ground but some small pieces remain.

Instructions:

1. Line a 9"x13"  baking pan with aluminum foil or parchment. Make sure to leave some overhang for easy removal, and set aside.

2. In a large mixing bowl, add the melted butter, powdered sugar, 1 cup peanut butter, and crushed pretzels and mix until fully combined. Dump the mixture into the prepared baking pan and press it down into an even layer.

3. In a medium microwaveable bowl, add chocolate chips and remaining 1/4 cup peanut butter. Microwave in 30 second intervals, stirring between intervals until fully melted. Pour over peanut butter pretzel layer and use a spatula to distribute into an even layer.

4. Cover pan tightly and refrigerate for at least 1 hour until chocolate layer has hardened. Then remove from the pan, and slice into bars. You can slice into 12 big bars, but they are pretty rich. I'd recommend making them smaller.

Labels: , , , , , , , , , , , , ,

Thursday, February 1, 2024

Sweet Potato Noodles with Browned Butter Miso sauce

 

Easy delicious 5-ingredient recipe. I recommend cutting the noodles smaller so more surface area for the sauce to coat.

Sweet Potato Noodles with Browned Butter Miso sauce

from dandumbrell

serves 2-4


Ingredients:

2-3 sweet potatoes (enough to get 500g of puree)

400g flour (more as needed)

1/2 tsp. salt

1 stick butter

2 Tbs. white miso

3/4 cup reserved pasta water

For serving:

- sliced green onions (optional)

- furikake (optional)

Instructions

1. Peel sweet potatoes. Chop into cubes and put into a large sauce pan (will reuse pan later to boil pasta). Cover with 1 inch of salted water, and boil potatoes until soft. Keep the water in the pan to reuse for pasta.

2. Scoop the sweet potatoes out of the water. Measure out 500 g of sweet potatoes and place into a medium bowl. Puree by mashing well with a fork or potato masher.

3. Add flour and salt to potatoes. Mix ingredients until combined then knead for 6-8 minutes until dough is smooth. If dough is too wet, add more flour 20 grams at a time.

4. In a large sauce pan, melt butter on medium-high heat until nutty and brown. Turn off heat, and whisk in miso paste until smooth.

5. Bring potato water to a low simmer, and make noodles by cutting off thin short strips of the dough into the water. Do until all dough is used. Bring water up to a boil (add more water if needed for noodles) and cook until noodles are floating (~5 minutes). Reserve 3/4 cup water for sauce.

6. Whisk reserved pasta water into butter sauce, the. strain noodles and add to pan. Serve, top with desired toppings (green onion is highly recommended) and enjoy!

Labels: , , , , ,

Wednesday, January 31, 2024

Eggplant (Aubergine) Katsu Curry


Delicious, vegan meal I found this recipe on Instagram. I have been saving vegan recipes since my SO who is considering a vegan diet for diabetes and pre-diabetes prevention.

10/10 will make again. 

This would be very easy to swap out with pork cutlets, chicken, tofu? or probably many other proteins (or vegetables!) of your choice if you don't want eggplant.


Eggplant (Aubergine) Katsu Curry

from #alfiecooks_

serves 2


Ingredients:

2 medium eggplants

2 Tbs. soy sauce

3/4 cup (100 g) flour

3/4 cup (100 g) panko bread crumbs

3/4 cup (200 mL) milk (or milk alternative)

1/2 tsp. each salt, ground pepper, garlic powder, paprika; divided between flour and bread crumbs

2 cups (500 mL) oil for frying

For serving:

cooked rice

Japanese curry*

Picked vegetables**

spring onions, green parts sliced (optional)

lime, sliced into wedges (optional)

chili oil (optional)

*Japanese curry:

I got a 3.2 oz (92 g.) box of S&G Golden Curry (Japanese curry mix) from Amazon for $2.48 and mixed the whole thing with 2.25 cups water. Only needed about half of that for the recipe

**Pickled vegetable:

I slightly modified this recipe from Love & Lemons

1. In a large lidded container, slice on a mandolin 2 medium or large red onions, 1 cucumber, and 2 to 4 medium to large carrots. Add 2 whole cloves peeled garlic and 1 Tbs. whole peppercorns (optional). 

2. In a small saucepan, boil 2 cups white vinegar, 2 cups water, 1/3 cup sugar, and 2 Tbs. salt. Just as soon as sugar and salt are dissolved, take mixture off heat and pour over vegetables. Cover with a lid and let cool to room tempture before storing (for up to 2 weeks). Vegetables will be ready to eat after ~1 hour. Note: this recipe will make way more pickled veg than you need for a single recipe.

Instructions:

1. If making homemade pickles for serving, do that first so they'll be ready by the time you sit down to eat (see suggestion above).

2. If making fresh rice, get that started so it's ready by the time you sit down to eat.

3. Preheat oven to 400F (200C). Wash eggplants, and place in baking dish. Coat with oil, salt, pepper, and bake for 30 minutes or until completely soft.

4. (optional) Place hot eggplants into a bowl and cover with plastic wrap. This will help steam the eggplants and make removing the skins easier.

5. Start oil heating in a pan for frying on medium-high heat in a medium pan (ideal frying temperature is 350-375F).

6. Peel eggplants and slightly flatten with hands. Toss in soy sauce. 

*I kept the skins and then fried those too for a snack! Keep a bit of meat on the skins if you choose to do that.

7. Get 3 trays: one for flour, one for milk, one for panko bread crumbs. Divide the spices between the flour and breadcrumbs and mix each well.

8. Coat your first eggplant in flour mixture, then dip in milk, then panko bread crumbs. Fry each eggplant one at time so you don't over crowd them. Cook for ~3 minutes on each side until golden brown. Dry on rack or paper towels to take away excess oil after frying.

9. Prepare curry sauce (see suggestion above).

10. Serve and enjoy!

Labels: , , , , , , , , , , , , , , , , , , ,

Tuesday, October 10, 2023

Tartar Sauce

 


Delicious tartar sauce I've been making with my fish frys. I happened to have some chopped chives that I added, although the recipe doesn't call for it.

Tartar Sauce

adapted from Natasha's Kitchen

3-4 servings

Ingredients:

1/2 cup real Mayonnaise

1/2 cup pickle relish

1 Tbsp fresh dill, finely chopped (or 1 tsp. dried)

1 Tbsp fresh parsley, finely chopped (or 1 tsp. dried)

1/2 tsp lemon juice

1/2 tsp sugar

1/8 tsp freshly ground black pepper

1 Tbsp finely chopped onion (optional)

Instructions:

1. Combine all ingredients. Enjoy!

Tuesday, July 4, 2023

Pistachio Grape Cheese appetizers


So easy and soooo delicious. Don't make these too far ahead of time because the pistachios will get soft and lose their crunch. Had these at the Truman Library members night and decided to try and recreate this recipe. I think they used goat cheese but the recipe I found used Boursin. I want to try it both ways eventually!


Pistachio Grape Cheese appetizers 

from Delightful E Made

makes 20-30 balls


Ingredients:

1 package Boursin (5.2 oz) or another spreadable cheese

6 oz. shelled pistachio, roasted and salted

30 large, seedless grapes


Instructions:

1. Chop up the pistachios on a large cutting board.

2. Rinse and dry grapes.

3. Take a little bit of cheese and just cover the grape. Roll between your palms and then roll in the chopped pistachios to cover. Set on the side and repeat until all the cheese is used up.


Thursday, April 27, 2023

Cranberry Remoulade

To serve with crab cakes!

Cranberry Remoulade

adapted from key ingredient

Ingredients:

3/4 cup mayo

1 Tbs scallions, chopped

1 Tbs capers, chopped

1/4 cup whole cranberry sauce 

1 Tbs lemon juice

Instructions:

1. Combine all ingredients.

Saturday, April 15, 2023

Sweet Cornbread


This is a sweet cornbread recipe, but you can always play with the amount of sugar. Great with ham and beans, great as a breakfast with butter and maple syrup.

Sweet Cornbread 

from Bless this Mess

Ingredients:

1 cup all-purpose flour

1 cup yellow cornmeal

⅔ cup granulated sugar

1 teaspoon salt

3 ½ teaspoons baking powder

⅓ cup neutral oil or melted butter

1 large egg

1 cup milk

Instructions:

1. Pre-heat oven to 400F.

2. Whisk together flour, cornmeal, sugar, salt, and baking powder.

3. Add butter, egg, and milk. Whisk to combine.

4. Pour batter into a buttered 9"x9" pan or cast iron.

5. Bake for 20-25 minutes.


Tuesday, March 28, 2023

Salmon & Crab Sushi Bake

 


Tried this viral food trend, and it's fire. All the best parts about sushi without the fuss or cost. You can do this so many different ways (just crab, just salmon, canned or fresh tuna, etc) but this is the way I tried first.

Salmon & Crab Sushi Bake

from Be Fit Snacks

Ingredients:

8 oz. fresh salmon

8 oz. crab stick

3 oz. cream cheese

1/4 cup mayo (ideally Kewpie) plus more for serving

1 Tbs Sriracha plus more for serving

1 cup uncooked rice (or 2-3 cups cooked rice)

2 Tbs rice vinegar

1 package nori wraps

cucumber, sliced small (optional)

avocado, sliced small (optional)

green onion, chopped (just the green parts)

Furikake

salt

pepper

garlic powder

oil

Instructions:

1. Cook rice however you cook your rice. Add vinegar and fluff to combine.

2. Pre-heat oven to 425F. Season salmon with salt, pepper, garlic powder, and a bit of oil. Rub even across top of salmon.

3. Bake salmon for 10-15 minutes depending on thickness. Optional, broil for 2-3 minutes at the end.

4. In a medium bowl, shred the crab sticks. Add the cream cheese, mayo, and Sriracha and stir well to combine. 

5. In an 8"x8" pan, lay down rice and pat flat until even and compressed. Season with Furikake. 

6. Add salmon mixture on top, and spread evenly. 

7. Bake at 400F for 10 minutes. Optional, broil for 2-3 minutes at the end.

8. Top sushi bake with additional Sriracha and mayo, if desired. Sprinkle on green onions.

9. Cut nori wraps into 4th to make squares. To serve, spoon sushi bake into bite-sized portions on a piece of nori. Top with cucumber or avocado if desired.

Saturday, March 25, 2023

Beet Galette

My aunt made this for me when I visited her new digs, and it was fantastic! Simple. elegant, and delicious.

Beet Galette

based on Food Network 

Ingredients:

16 oz cooked beets, sliced thin

1.5 tsp fresh thyme, chopped

2 Tbs olive oil, plus more for brushing

1 pie crust

4 oz soft garlic-and-herb cheese (such as Boursin)

1 small onion, thinly sliced 

pinch of salt

pinch of sugar

1 Tbs balsamic vinegar

2 Tbs chopped walnuts

1 tsp finely chopped chives

Instructions:

1. Pre-heat oven to 425F. 

2. Heat 1 Tbs olive oil in small skillet over medium heat. Add onion, pinch of sugar, pinch of salt, and start caramelizing (30-40 minutes). At the end of cooking, add balsamic vinegar and cook for 1 more minute.

3. Pat beets dry. In a medium bowl, combine beets, 1 Tbs olive oil, and thyme.

4. On a pizza pan, unroll pie crust. Spread cheese on pie crust, leaving 1.5 inch boarder.

5. Layer beets on top of cheese. slightly overlapping. Fold crust edges over beets, and brush with olive oil.

6. Bake galette until the edges and bottom of the galette are golden brown, 25 to 30 minutes.

7. Top galette with onions, walnuts, and chives. Cut into quarters and serve.

German Cucumber Salad


Another recipe introduced to me by my aunt! It's so simple but so good. She only uses cucumber, vinegar, sugar, and sour cream. I went with a slightly enhanced version here 
German Cucumber Salad

Ingredients:
2 English cucumbers
1/2 cup sour cream
1 Tbs white vinegar
1 tsp sugar
1 Tbs fresh dill
1 tsp salt
black pepper, to taste

Instructions:
1. With a mandolin, slice cucumbers thinly. Place in a large bowl.
2. In a small bowl, whisk all other ingredients to combine. Pour sour cream mixture over cucumbers and stir to combine.
3. Chill salad 4 hours to overnight before serving.
4. Serve with a slotted spoon.

Sweet Salad Dressing (Simple Vinaigrette)

My aunt gave me this salad dressing recipe. It's so simple but so good!

Sweet Salad Dressing 

Ingredients:

1 (or 2) Tbs. water

1 (or 2) Tbs. sugar

1 Tbs. vinegar

1 Tbs. oil

salt & pepper

Instructions:

1. Combine all ingredients and whisk yo incorporate. 

2. Toss salad with dressing.

Nuevo Latino Shrimp and Grits


My aunt sent me this recipe. and it's absolutely fire. 10/10 will make again. The hardest part is finding the tomatillos, which apparently do NOT come in cans! So I had to cheat a little bit and use a can of salsa verde and a cup of green hatch chilies.

Nuevo Latino Shrimp and Grits

Ingredients:

Shrimp:

3 Tbs olive oil

2 Tbs fresh lemon juice

1/2 jalapeno, trimmed, sliced

1 Tbs chopped fresh oregano

2 cloves garlic, minced

1 Tsp ground annatto seeds (or 2 packets of Sazón Goya)

1/2 Tsp kosher salt

1 lb. jumbo shrimp, peeled and deveined

chopped fresh cilantro for serving


Salsa verde:

1/2 lb. tomatillos (≈5) rinsed, quartered

1/2 bunch cilantro, stems trimmed off

1/2 cup chopped yellow onion

2 medium cloves garlic

1/2 jalapeno, trimmed and sliced

1/4 cup fresh lime juice

kosher salt

1/4 cup olive oil


Grits:

1/2 cup grits, white and stone ground

1 cup manchego, coarsely grated plus more for serving

1/4 cup heavy cream

4 Tbs unsalted butter, chunks

2 small poblanos (or 1 large one), roasted, peeled, seeded, chopped small

Instructions:

1. Marinate the shrimp: whisk oil, lemon juice, oregano, garlic, annatto seeds, jalapeno and salt. Cover and refrigerate 2-4 hours.

2. Make the salsa: put tomatillos, cilantro, onion, garlic, jalapeno, lime juice salt and 2 Tbs water into food processor. Pulse until combined. With machine running, slowly add the oil and blend until combined. If very thick, add up to another 2 Tbs water.

3. Make the grits: Bring 2.5 cups water with 1 Tsp salt to a boil in 3 qt. saucepan. Add grits in a thin stream and cook until the grits start to thicken a bit, about 1 minute. Reduce the heat to low and cook, stirring frequently, adjusting the heat as necessary, and adding more water as needed 1/4 cup at a time, until grits are thick and tender, 40-50 minutes. Stir in the cheese, cream, butter and poblanos. Season to taste with salt, and keep warm.

4. Cook the shrimp: Heat just enough olive oil to coat the bottom of a large skillet over medium heat. Add the shrimp and cook, flipping once until just pink throughout, 4-5 minutes total. Remove immediately and keep warm. 

5. Serve: If grits have thickened, add a little warm water to loosen them. Divide the grits among shallow bowls, and top with 2-3 Tbs of salsa verde and shrimp. Garnish with cilantro and more grated cheese and serve.



Saturday, February 4, 2023

Chili oil butter garlic honey pasta with bacon and broccoli

My friend found this recipe on Instagram and it was SO GOOD. Didn't want to lose it so posting here. I made a couple tweaks, most notably making it for a full pound of pasta, and adding bacon and broccoli. Enjoy!

Chili oil butter garlic honey pasta with bacon and broccoli 

from Geniuseatss

Ingredients:

1 lb bacon

1 head broccoli

1 lb long pasta (like spaghetti)

* reserve 1 cup pasta water

5 Tbs chili oil

5 Tbs honey

5 Tbs soy sauce

4 Tbs butter

12 cloves garlic

100g Parmesan

green onion, to garnish

egg yolk, to garnish

more Parmesan, to garnish

more chili oil, to garnish

Instructions:

1. Boil and salt water for pasta. 

2. Chop up bacon to desired size and fry. Set bacon aside.

3. Combine chili oil, honey, and soy sauce in a bowl.

4. Chop up broccoli to desired size. Add pasta to water and cook according to package instructions. Add chopped broccoli to pasta water 3 minutes before pasta is done. Save 1 cup pasta water before draining pasta.

5. Add butter to a hot skillet and melt. Add garlic and fry for a minute until fragrant. Add chili oil mix and cook until bubbling. 

6. Add drained pasta to sauce. Add bacon and Parmesan and mix to combine, adding pasta water as needed.

7. Serve pasta, garnishing with more Parmesan, green onion, and an egg yolk.












Saturday, August 27, 2022

Gumbo with Bay Rice

 


This traditional southern dish is how babies are born. That plus whiskey.

You really want to take your time on the roux to make sure you don't burn it while you're bringing it into it's full-flavored goodness. 

Gumbo

from Q

1/3 cup bacon fat (or butter)

1/3 cup flour

1/2 lb. shrimp, shell-on

1 lb. chicken thighs, chopped small

14 oz. Andoulli sausage

1 yellow onion, diced

3 stalks celery

1 green bell pepper

6 cloves garlic

2 cups okra, sliced to desired thickness 

6 cups chicken broth 

2 Tbs. tomato paste

2 bay leaves

1-3 Tbs. Cajun seasoning, to taste

2 tsp. thyme

1/2 tsp. cayenne pepper

1/2 tsp. sweet paprika

1 tsp. salt

1 tsp. pepper

Bay Rice

3 bay leaves

2 cups rice

1 tsp. salt

1 Tbs. olive oil

broth for liquid (or water)

1. Make the roux: melt the bacon fat (or butter) in a medium sized sauce pan on medium heat. Add the flour. Cook until mahogany brown, stirring constantly (about 30-45 minutes).

2. Peel the sausage and cook in a dutch oven on medium-high heat. Break sausage into large chunks. Add the chicken thighs and cook until chicken is just cooked through. Set meat aside.

3. Peel the shrimp and save the skins and water (if using bagged) in a measuring cup. Fill to 2 cup mark and microwave until boiling.

4. In a dutch oven on medium-high heat, combine roux and the trinity (onion, celery, and pepper) plus the tomato and garlic. Cook until onion is translucent. 

5. Add shrimp broth, chicken broth, tomato paste, okra, and spices. Bring to a boil and then lower heat to a  simmer for 1 hour.

6. Cook the bay rice (however you cook your rice).

7. Add shrimp and cook. Serve over bay rice.

Labels: , , , , , , , , ,

Wednesday, June 22, 2022

Traditional Coleslaw

I've become fond of a good fish fry for dinner. Just batter up some fish, bake up some hush puppies, and serve alongside some good old fashioned mayo-based coleslaw.



Coleslaw

adapted from Simple Seasonal

Ingredients:

14-16 oz. bag coleslaw mix

1/2 cup mayonnaise 

1 heaping Tbs. sugar

1 Tbs. vinegar (apple cider or other)

1/2 tsp. celery salt (or 1 tsp. celery seed, 1/4 tsp. salt)

1/4 tsp. pepper

Instructions:

1. In a medium mixing bowl, combine all ingredients. Mix well.

2. Let coleslaw sit for 1 hour before serving.

Friday, February 4, 2022

Orange-Infused Rum Gimlets

Found this great recipe when cleaning out my liquor cabinet. Delicious and dangerous.

Orange-Infused Rum Gimlets
adapted from myrecipes

Ingredients:

  • 2 oranges
  • 375 ml white rum
  • 1/3 cup fresh lime juice
  • 1/2 cup orange liqueur (curacao)
  • ice
Instructions:
  1.  Slice oranges into full- or half-moons. Put into pitcher and add rum. Cover and let stand overnight.
  2. Stir in lime juice and orange liqueur. Fill tall glass with ice and pour mix over to serve.

Labels: , , , , , , ,

Wednesday, February 2, 2022

Frame a Graphic T-shirt


 

Have you ever had or found a really cool t-shirt that was worst for wear, or maybe not your size?

Here is an easy way to display a t-shirt's graphic design while leaving the t-shirt whole and wearable in the future!

Materials

  • graphic t-shirt (maximum viewing area of 12" x 12")
  • vinyl record frame (Ikea or Walmart)

Method


                                                    10. Mount onto wall with nail. Keep 
                                                          several inches out to account for
                                                          extra fabric on the back.

Labels: , , , ,

Friday, December 24, 2021

Kansas City Ice Water

A light, too-easy-to-drink classic cocktail. Simple ingredients, easy to make in batch and fun to play with different flavor infusions. Rye on the Plaza makes a divine version with a chamomile twist, and sub Reisling + soda water for Sprite.



KC Ice Water

from Hy-vee Test Kitchen

Ingredients:

1 oz. gin

1 oz. vodka

4 oz. lemon-lime soda

juice of 1 lime

lime peel, for garnish

Instructions:

1. In a tall glass, fill with ice.

2. Add gin, vodka, and lime juice. 

3. Top with soda. 

4. Stir and twist lime peel to serve.







Labels: , , ,

Saturday, August 7, 2021

Orzo Pasta Salad with Kale Pesto

 

Easy and quick pasta salad. For vegetables and protein, you really can add whatever you have on hand! This is a kale pesto, but any pesto would work here (basil, cilantro, etc.). 

Orzo Pasta Salad with Kale Pesto

based on The Roasted Root

Ingredients:

16 oz. box orzo pasta

2-4 cups vegetables (broccoli, onion, zucchini, whatever you have on hand)

1 bunch green onions, chopped

1/2 cup sun-dried tomatoes, chopped small

(optional) 2-4 cups protein, cooked (diced chicken, beans, etc.)

Pesto:

4 cups kale, packed

2 cups basil, packed

1/2 cup raw walnuts

1/2 cup pine nuts

1/2 cup Parmesan

3 Tbs. vinegar, rice or other

4 cloves garlic

3/4 cup olive oil

Instructions:

1. Cook orzo according to package directions. Drain, and set aside.

2. Cook the vegetables (steam, fry, etc.). Add to the orzo. Add protein is using.

3. In a food processor, add peeled garlic cloves and mince. Add remaining pesto ingredients (except oil) and pulse until a paste forms.

4. While the food processor is running, drizzle oil into pesto until combined.

5. Add pesto to pasta and stir to combine. 

Labels: , , , , , , , , , ,

Friday, May 28, 2021

Depression Cake (as in indent, not sadness)

As the title alludes, this is called "depression" cake for two reasons, neither of them involving sadness (directly, anyway).

1. You combine all the dry ingredients, then make theee "depressions" in the dry ingredients into which you pour the 3 wet ingredients.

2. This is a Depression Era cake recipe: a cake that can be made without milk, butter, or eggs; expensive and difficult items to come by during hard times.

Depression Cake

from Salon

Ingredients:

1.5 cups all-purpose flour

1 cup sugar

1/4 cup cocoa powder, unsweetened (or black cocoa)

1 tsp baking soda

1 tsp salt

1 Tbs vinegar (white or apple cider)

1 tsp vanilla extract

6 Tbs vegetable oil

1 cup cooled brewed coffee (or water)

Instructions:

1. Brew coffee, if using and cool rapidly. Preheat oven to 375F.

2. Prepare 18 cupcake tins with paper cups or grease, or an 8" round or square pan with grease.

3. Combine flour, sugar, cocoa, baking soda, and salt. Whisk until evenly mixed.

4. Make 3 depressions in the dry ingredients with the back of a spoon.

5. Into each hole, pour vinegar, vanilla, and oil. Pour coffee over all and mix batter well to combine.

6. Pour into cupcake moulds or cake pan. Bake cupcakes for 20 minutes or cake pan for 35 minutes, until toothpick comes out clean.

7. Cool cake, and then frost with chocolate ganache (or other ideas) if so desired.

Classic Chocolate Ganache

 I've never been a fan of normal confectioners sugar and butter based frostings. Don't even get me started on fondant... Why, why ruin a perfectly good cake when you could do something like a rich creamy chocolate ganache?? Or a cream cheese frosting? My best friend in high school, her British mother taught me the English way: poke some holes in the top of a cake with a fork and pour over a can of sweetened condensed milk, then dust with powdered sugar. Give me a nice citrus glaze, or brulee the top. Put a paper doily on the cake and dust cocoa powder, then carefully remove the doily on a light cake to reveal a lacey pattern. Spread some peanut butter whipped cream topping over the cake, anything but your run-of-the-mill Royal icing.

Classic Chocolate Ganache

Ingredients:

8 oz. dark chocolate bar, chopped small

1 cup heavy whipping cream

Instructions:

1. Place chopped chocolate in a thick walled bowl.

2. In a double-boiler or in the microwave, heat cream until just steaming. Keep a careful eye on it up until that point then immediately remove from heat and pour over chocolate.

3. Let sit for 2 minutes without stirring.

4. Gently stir chocolate and cream together with a fork until just combined. 

5. Spread ganache across cake, or pour into a bowl to let cool.




Labels: , , , , , , , , , , ,

Monday, December 21, 2020

Cajun Pasta

 

This is a tasty Alfredo-based Cajun pasta recipe. You can customize it pretty easily too: If you want to increase sauce, you can add 1 Tbs. butter to every additional 1/2 Tbs. of cream cheese. If you want less meat, leave out the chicken thighs. If you don't want cajun pasta, leave out the sausage, shrimp, and cajun seasoning and add fresh tomato and basil to the pasta!

Cajun Pasta

from Q

Ingredients:

1 lb. Fettuccine, or short pasta of choice

4 chicken thighs, sliced or diced

4 Andouille sausages, sliced thin

1/2 lb. shrimp, peeled and deveined

1 small onion, chopped small

1 small red pepper, chopped small

2 large cloves garlic

4 Tbs. butter

4 oz. cream cheese, softened

8 oz. heavy cream

1 cup Parmesan, grated

cajun seasoning

olive oil

Instructions:

1. Start a pot of salted water boiling for the pasta.

2. Heat 2 Tbs. olive oil in dutch oven on medium heat. Add the garlic, onion, pepper, and 1 tsp. Cajun seasoning. Saute until peppers are soft and onions are translucent, about 5 minutes. Place vegetables in a separate bowl and set aside.

3. Fry the sausage slices until golden brown on both sides. Spoon sausage slices into bowl with vegetables, leaving behind juices.

4. Dust and rub Cajun seasoning on chicken thighs. Fry chicken thighs until thoroughly cooked. When close to finishing cooking, add in shrimp. Spoon chicken and shrimp into bowl with vegetables and sausages, leaving behind juices.

5. Start cooking pasta.

6. Melt butter in dutch oven. Add softened cream cheese and whisk until combined. Slowly stir in the heavy cream. Add the Parmesan, and whisk until combined. Add pasta water by the tablespoon until sauce sticks to the back of a spoon but still runs off. Add Cajun seasoning to taste. 

7. Add pasta to dutch oven and stir to combine with sauce. Add in vegetables and meat, and stir to combine. 

8. Serve immediately and top with additional grated Parmesan if desired.

Labels: , , , , , , , ,

Sunday, September 6, 2020

French Pear Bar Shot

This delictable, strong cocktail was introduced to me by some one drink/Game of Thrones episode  listicle. It's an all-time winner. 


French Pear Bar Shot

makes 2 cocktails

from MGW

Ingredients:

5 oz. pear vodka (e.g. Grey Goose)

2.5 oz. Elderflower liqueur (e.g. St. Germain)

2 oz. simple syrup

2.5 oz. lime juice, fresh squeezed

10 mint leaves, fresh

ice

shaker

2 cocktail glasses

2 large square ice cubes

Instructions:

1. Place one large square ice cube into each cocktail glass. 

2. Combine all ingredients in shaker. Fill shaker up with ice. Shake vigorously for 10 seconds.

3. Divide drink between glasses.


Labels: , , , , , , , ,

Saturday, March 28, 2020

Mulberry Pie


Mulberries are one of my favorite fruits found on local trees (alongside pawpaws!) I grew up with a few of them in the yard. I would always pick a few as I passed under them on the riding lawn mower! I had a lot of time to invent little games to keep the 4+ hour mowing job that that was semi-interesting for myself.

Luckily, my neighbor here in Marlborough (East Waldo) has a  mulberry tree on our shared property line! So in the summer when the berries are ripe and dropping, I lay out a tarp under the tree and collect only the perfectly black, ripe ones in the morning and toss the rest to reset the tarp. Although you do not have to, I like to remove the green stems by pinching them off between my fingernails. It's great to use the berries fresh, but I get a lot so I freeze what I can't practically use for a later taste of summer. To do this, lay the berries single-layer across a cookie sheet freeze. I do NOT recommend washing before freezing to help prevent clumping and to preserve the berries in as perfect condition as possible. After the berries are frozen on the cookie sheet, scrape them into a freezer container (or bag) and keep until needed, remembering to rinse them after they're pulled out.

Mulberry Pie
from Yummly

Ingredients:
4 cups (1 qt.) mulberries, rinsed
1 cup sugar
1/2 cup flour
1 egg
double crust pastry

Optional:
- 1 Tbsp. demerara sugar for dusting top of pie lattice

Instructions:
1. In a bowl, combine berries, sugar, and flour until berries are evenly coated. Set aside while crust is blind-baking.
2. Preheat oven to 400 F degrees.
3. Pour in berry mixture into prepared crust. With second crust, arrange a lattice top to the pie.
4. In a small bowl, whisk well the egg and 1 Tbsp. water. Brush egg wash across top of pie. Sprinkle demerara sugar on top, if using.
5. Bake for 15 minutes, then reduce oven to 350 F and bake for 45 more minutes.
6. Cool pie completely before slicing.

Labels: , , , , ,

Pie Crust (Pâte Brisée)


I've used essentially this formula for years, if not decades at this point. I'm still not a great pastry cook, but I've made many a good fruit pie and quiche using this basic crust recipe. I've always made it as an all-butter crust, but you can do half lard if you so choose.

Pie Crust (Pâte Brisée)
based on Simply Recipes
makes single crust

Instructions:
1.25 cups (160 g) all-purpose flour, plus extra for rolling
1/2 tsp. salt
1/2 tsp. sugar (1.5 tsp. if for a sweet recipe)
1 stick butter (112g.) butter, chilled and cut into small pieces
3-4 Tbsp. ice water

Option:
- replace half of butter with lard

Ingredients:
1. In a food processor, combine flour, salt, and sugar. Pulse to combine.
2. Add the butter, half at a time and pulse until mixture is coarse and mealy.
3. Add 2 Tbsp. of ice water to mixture and pulse until just combined. Slowly add more ice water tsp. at a time, pulsing a few times after each addition until mixture just holds when pinched between two fingers.
4. Turn crumbly mixture out onto counter, and fraisage: press the heel of your hand down on the crumbly mixture 4-6 times, to make crust flakier.
5.  Form dough into a flat disk. Cover with plastic wrap.

Later use:
- Freeze for up to a month.

Immediate use:
1. Refrigerate dough disk for an hour or more.
2. Take out of fridge and let sit for 10-15 minutes. Between 2 sheets of wax paper, roll dough out into desired size and shape to about 1/8 inch thickness. Gently massaging together any cracks that form in the dough.
3. Line pie or tart pan with dough, trimming excess. Line inside of crust with aluminum foil.
4. Freeze for at least 15 minutes before use. This will help prevent crust shrinkage.
5. Preheat oven to 425 F. Do NOT defrost crust before blind-baking.
6. Take crust out of the freezer. Poke holes across the bottom of the crust with a fork. Then foil line crust and fill with dried beans, rice, sugar, or pie weights.
7. Place crust in oven, turn temperature to 400 F, and bake for 10-15 minutes until raw dough look is gone
8. Take crust out, remove pie weights and foil. Decrease heat to 350 F and bake for another 10-15 minutes until starting to brown if baking crust again or 15-20 minutes until fully golden brown if making a no-bake pie.


Labels: , , , , , , ,

Tuesday, July 2, 2019

Antipasto Pasta Salad


Chicagoan coworker with strong Italian roots introduced me to this recipe. He recommends halving the meat, and I don't disagree! But posting the original.

Antipasto Pasta Salad

Ingredients:
1 lb pasta (shells, elbows, or bowtie)
4 oz. Genoa salami chopped
4 oz. pepperoni, chopped
8 oz. Asiago or sharp Italian cheese, diced
1 can (6 oz. dry weight) black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, diced
3 ripe tomatoes, chopped
1 packet (0.6 oz) Italian dressing mix e.g. Good Seasons
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 Tbs. dried orageno
1 Tbs. dried parsley
1 Tbs. Parmesan, grated
salt and pepper to taste

Instructions:
1. Boil pasta until al dente. Drain and rinse.
2. In a large bowl, combine pasta, salami, pepperoni, cheese, peppers, and tomatoes. Sprinkle on the envelope of powdered dressing. Mix thoroughly and refrigerate.
3. To prepare the dressing in a small bowl whisk together EVOO, balsamic, orageno, parsley, Parm, salt and pepper. Just before serving, pour dressing over the salad and mix well.

Labels: , , , , , , , , , , , , , , ,

Wednesday, June 19, 2019

Dog Toy Under Couch Prevention System

Do you have a dog, cat, and or child(s) who frequently get their toys stuck under the couch? Does dust, hair, and other things get stuck under there as well where the broom or Roomba can't easily reach?? No more!

I was inspired by this Sea Lemon video to find a solution. While I tried this solution, it unfortunately didn't work well for my couch.

My solution is a modification for couches with legs that don't easily allow for something to be wrapper around them, whether they are wide and/or tapered. In my case, both!

Cut with 2-3" extra on each end of PVC:

Pre-drilled, then screwed in:

Finished:

Dog Toy Under Couch Prevention System

Materials:
- 1/2" or 3/4" pipe insulation the length of your couch gaps. I used both and doubled them up to fill the entire couch gap, but you may only need the 1/2" if you have a smaller gap
- 3/4" straight PVC pipe, the length of your couch gaps + 2-3" extra on EACH end of every gap
- 2" or longer screws

Instructions:
1. Cut PVC pipe to the couch gap length PLUS 2-3" extra on each end so there's ample room so screw into couch
2. Cut pipe insulation to length of the couch gap.
3. Wrap cut pipe insulation around cut PVC pipe. Double wrap insulation if needed for taller gap.
4. Flip couch on side or upside down. Line up wrapped PVC pipe lengths, and pre-drill pipe and couch leg on one side. Drive in screw so pipe held on tight. Do with remaining sides.
5. Flip couches back over.
6. Profit.

Labels: , , , , , , ,

Saturday, May 11, 2019

Bath Bomb Formula



This is a bath bomb formula I've used several times and had great results. I highly recommend you do the dry measurements by weight not volume.

Bath Bomb Formula
from Wellness Mama

Ingredients:
8 oz. baking soda (~1 cup)
4 oz. citric acid (~1/2 cup)
4 oz. Epsom salt (~1/2 cup)
4 oz. cornstarch (~3/4 cup)
2 Tbsp. oil (olive or other) - volume of colorant (if using)
2 tsp. witches hazel (or water)
1 tsp. vanilla (or water)
30-40 drops essential oil

Options:
- powdered dry herbs
- non-water based colorant
- whole dry herbs
- addition water (if needed for cohesion)

Instructions:
1. In a medium bowl, combine well baking soda, salt, citric acid, cornstarch, and powered dry herbs (if using).
2. In a small bowl combine well oil, witches hazel, vanilla, essential oil, and colorant (if using).
   note: if you are using colorant, offset amount of oil used.
3. Slowly add liquids to dry ingredients, ideally using a spritzer. Combine with hands as you go, making sure the mixture does not become too wet or start expanding.
   note: If mixture is not holding together, add more water or witches hazel until it does.
4. If using dry herbs, put a pinch in the bottom of your bath bomb mold or muffin tin before putting in bath bomb mixture. Compress mixture in mold and then turn out onto wax paper.
5. Let bath bombs dry for 2 days, then shrink wrap.

Use within 2 weeks for maximum freshness.

Labels: , , , , , , , , , , ,

Ham and Bean Soup

Delicious and dead simple meal. Perfect to use up your Easter or holiday ham leftovers.
Ham and Bean Soup
from Genius Kitchen

Ingredients:
- 1 lb. smoked ham or ham hock
- 1 lb. dried beans
- 1 large onion, chopped coarsely (optional)
- 3 cloves garlic, sliced
- 1 Tbs. parsley, chopped
- 1/2 tsp. pepper
- 1/4 tsp. ground cloves
- 6 cups. broth

Instructions:
1. Soak beans overnight.
2. Rinse beans, and add to crockpot along with all other ingredients.
3. Cook for 8 hours on low, or until beans are tender.
4. Skim fat, if necessary, before serving.

Labels: , , , , , , , , ,

Tuesday, March 19, 2019

Corned Beef and Cabbage with Potatoes and Carrots


This recipe is very flexible and forgiving. If you want to have more of a soup, then dice the carrots, onions, and potatoes small and server with the boiling broth.

There's also a horseradish sauce recipe in the Taste of Home link that uses the boiling broth as a component. I did not have success with it, and thus did not include here.

Corned Beef and Cabbage with Potatoes and Carrots
blend of Taste of Home and Alton Brown

Ingredients:
2-4 lbs corned beef brisket, with all-spice packet
2 Tbs. brown sugar
1 Tbs. black pepper, coarsely ground
2 bay leaves
2 tsp. kosher salt
1-2 lb carrots, scrubbed and cut into 2-3" lengths
1 lb onion, diced large (1 med. onion)
2-4 lbs. small potatoes, scrubbed
1 head cabbage, chopped as desired

Mustard Sauce (optional):
1 cup sour cream
2 Tbs. Dijon mustard
1/4 tsp. sugar

Instructions:
1. In a 6 qt. stock pot or dutch oven, place your brisket, spice packet, brown sugar, pepper, bay leaves, and salt. Add enough water to cover the brisket by 1 inch.
2. Bring pot to a boil on high heat, then reduce heat to low, cover, and simmer for 2-2.5 hours.
3. Add carrots, onions, and potatoes. Cook for 30-40 minutes or until carrots and potatoes are fork-tender.
4. Add cabbage to pot, and cook until cabbage is soft, around 15 minutes. If pot is full, remove carrots and potatoes before adding cabbage.
5. In the meantime, make the mustard sauce if desired.
6. Drain liquid from pot. Let brisket rest 5-10 minutes before slicing across the grain. Enjoy!

Labels: , , , , , , ,

Saturday, February 2, 2019

EveryPlate Gravy Lover's Meatballs

Review
     This was by far my least favorite meal of the 3 recipes. I'll even go as far to say I didn't really like it. The gravy was good, the meatballs were fine if very plain, but the mashed potatoes were way too much better and cream and unbalanced richness. I was satisfied with the amount of food, particularly the broccoli but it's way too unbalanced and rich because of the mashed potatoes. I would make this dish again but use a different recipe for everything, and cook the broccoli with another technique.
     The direction, like I found with the previous two meals, are very confusing to follow and very particularly inefficient on this recipe. I have completely rewritten them here to have a logical flow. The recipe was the most off on estimated cook time of any of the recipes. It took me about two times the estimated cook time which is unreasonably inaccurate. I'm sure you can get the cook time down if the instructions were in a more logical order but not down to 35. The left overs kept fairly well on this one too but overall this recipe was two thumbs down.

Estimated cook time: 35 minutes
Actual cook time: 61 minutes


EveryPlate Gravy Lover's Meatballs

Ingredients:
- 5 small Yukon gold potatoes
- 1 small yellow onion
- 3 cloves garlic
- 1 head broccoli
- 8 oz. ground beef
- 1/4 cup Panko bread crumbs
- 1 small cube beef stock
- 1 oz. sour cream
- 3 Tbs. butter
- 1 Tbs. flour
- drizzle of olive oil
- salt and pepper

Instructions:
1. Pre-heat oven to 450F.
2. Dice potatoes into 1/2" cubes. Place in medium pot, cover with 2 inches of water and add a hearty dash of salt. Bring to a boil and cook until tender, about 10 minutes. Save 1 cup of boiling water before draining. Drain and return potatoes to pot.
3. Finely chop onion. Mince 1 clove of garlic, and wrap the other two in aluminum foil. Cut broccoli into florets.
4. In a medium bowl, combine beef, breadcrumbs, minced garlic, 3 Tbs. onion, 1/2 tsp. salt, and lots of cracked black pepper. Mix until just combined.
5. Roll beef mixture into 1" balls. place on one side of baking pan. Put broccoli florets and garlic foil pouch on other side. Drizzle olive oil on broccoli, and sprinkle some salt and pepper. Bake until meatballs are fully cooked, broccoli is starting to brown, and garlic is soft; about 15-20 minutes.
6. Melt 1 Tbs. butter in skillet over medium-high heat.
7. Mash baked garlic cloves. Add to potatoes along with 2 Tbs. butter and sour cream. Mash together to desired consistency, adding some reserved potato for extra silkiness.

Labels: , , , , , , , , , , , ,

Monday, January 21, 2019

EveryPlate Zesty Pork Tacos


Review:
     This is the second recipe from EveryPlate I have made. These pork tacos were tasty, though they didn't blow me away. The recipe was much quicker than the Tuscan chicken pasta. From start to end photo, it took me 36 minutes so dead-on for estimated time.
     Some of the terminology and instructions on the recipe cards I again found confusing, so I have translated them into how I would do my own recipe post here. I could definitely see myself making these again, but adding some actual hot spice as there was none whatsoever. Due to the poor quality of the lime, I did not have enough lime zest for the  lime creme step and just used straight sour cream. I recommend doing the step as it would probably help make these tacos pop.
    I took the second portion of these to work the next day, and neither the tomato salsa nor the radishes held up and it had a bad odor. I think this was partially due to the poor quality of the tomatoes and the radishes. See picture of how smushed the tomato was, and note the rot on the red onion in the ingredients picture below as well as the very blemished skin on half of the lime.

Estimated cook time: 35 minutes
Actual cook time: 36 minutes



Zesty Pork Tacos
from EveryPlate

Ingredients:
- 10 oz. ground pork
- 6 tortillas
- 3 radishes
- 1 roma tomato
- 3 cloves garlic
- 1 red onion
- 7 g. Fajita spice
- 2 oz. sour cream
- 1 lime
- salt, pepper, sugar

Instructions:
1. Small dice tomato. Peel and thinly slice red onion. Finely chop enough red onion to get 2 Tbs. minced.
2. Thinly slice radishes. Zest lime for 1 tsp. lime zest, then quarter lime. Mince garlic.
3. In a small bowl, combine tomato, chopped onion, half of the lime zest, and half of the juice from the lime, salt, and pepper.
4. In another small bowl combine raddish slices, rest of the lime juice, a large pinch of both salt and sugar.
5. Heat a drizzle of olive oil over medium high heat. Add sliced onion and season with salt and pepper. Cook until softened and browned, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
6. Add pork and Fajita seasoning to pan, separating pork until fully cooked, about 5 minutes. Season with salt and pepper.
7. In a small bowl, combine sour cream, 1 Tbs. water, and remaining lime zest. Wrap tortillas in a slightly damp paper towel and microwave for 30 seconds until supple.
8. Add pork, tomato salad, and raddish pickle to a tortilla. Tip with lime creme.

Labels: , , , , , , , , ,

EveryPlate Tuscan Herbed Chicken

So for the first time, I tried a meal box. This had a good deal on FB so I got 6 meals, 3 recipes for $20 including shipping. Even with the severe discount, this is more than I generally pay for food. I hit the Hy-vee deals pretty hard! I quite enjoyed the experience. But due to cost, poor quality of ingredients, and the wastefulness the thing I doubt it's an experience I will duplicate. But: here is my experience and review of it.

I have put the instructions as they came with my personal notes in parentheses.

Review:
     So this was my first meal box ever. It came in a box, which was lined with a shiny foil bubble wrap bag. At the bottom were 2 big reusable ice packs, then the meat, and on top of that another big reusable ice pack, and on top of that was everything else. If I was doing this as a regular thing, the waste alone would probably kill me but since I think this will be a one time experience, I am keeping the ice pack to reused for coolers in the future.
     Most of the produce and meat looked okay, though the red onion has a very bad rotten spot on it (you will see in next post) and the tomatoes are very weak in color. All in all, everything seemed fine.
     With this first recipe, I do think it made a decently sized meal. More like a lunch than a dinner, though. I was hungry enough the first night to eat both servings (which I regretted!). I actually put the whole thing into MyFitnessPal item-for-item (based off the original recipe measurements) to get an exact calorie count. The meal itself was quite tasty! Something richer than I would make for myself, definitely but I think with my modifications and an added vegetable side or salad added this is a meal I see myself making again.
    I found the instructions confusing at times. They seem to jump around from task to task and it's just hard to follow. I have not copied the instructions below but put down my, slightly more logical, interpretation of them. I would consider myself a decent home cook in terms of technique and speed of prep and I think their time estimate is simply inaccurate having followed all the instructions on the card in order.

Estimated cook time: 40 minutes
Actual cook time: 55 minutes


Tuscan Herbed Chicken
by EveryPlate

Ingredients:
- 6 oz. linguini
- 10 oz. chicken breast, boneless skinless (half breasts, and pound flat)
- 1 roma tomato
- 3 cloves garlic
- 4.5 g. Tuscan heat spice
- 1/4 cup grated Parmesan
- 1 oz. cream cheese
- 4 tsp. olive oil (you can get away with half of this just for on the chicken directly)
- 2 Tbs. butter (I recommend leaving out)
- salt

Instructions:
1. Bring a large pot of salted water to a boil. Heat a large skillet on medium head with a light drizzle of olive oil.
2. Small chop tomato. Slice 2 cloves of garlic, finely mince the remaining clove.
3. Pat chicken breast dry with a paper towel. Put breasts into a bowl and add drizzle of olive oil, minced garlic clove, salt, pepper, and half of the Tuscan heat spice. Combine well.
4. Once pasta water is boiling, add pasta. Cook for 9-11 mins. Reserve 1/2 cup of liquid, then drain.
5. Add chicken to heated frying pan. Cook until browned, about 7-10 minutes a side (if not flattened. Otherwise, less)
6. Once cooked, transfer to a cutting board to rest.
7. In chicken skilled, melt the 2 Tbs. butter (or skip!). Add the sliced garlic and cook until fragrant, about 1 minute.
8. Add tomato, remaining seasoning, a pinch of salt and pepper and cook together for another 2-3 mins.
9. Stir in cream cheese, half of the Parmesan, and 1/4 cup of the reserved pasta water. Bring mixtre to a simmer and add pasta. If pasta seems dry, add more reserved water and stir together until creamy. Season with salt and pepper to taste.
10. Divide pasta between 2 bowls, and thinly slice chicken breast and divide between two bowls. Top with remaining Parmesan.



Labels: , , , , , , , , , , ,

Friday, December 28, 2018

Keylime Pie

Bestie's recipe for keylime pie.

Keylime Pie

Ingredients:
1 Graham cracker crust
1.5 Tbs keylime zest, divided
3 egg yolks
1-14 oz. can sweetened condensed milk
3/4 cup keylime juice (~1 lb keylimes)

Whipped cream
1 cup heavy whipping cream
1.5 Tbs sugar

Instructions:
1. Pre-hest oven to 350F.
2. Whip 1 Tbs zest and egg yolks for 2 minutes, until thickened.
3. Add sweetened condensed milk and whip for 3 minutes, until thickened.
4. Add keylime juice and mix until well combined.
5. Pour mixture into pie crust and bake for 15 minutes.
6. Cool pie at room temperature for 30 minutes.
7. In the meantime, whip together heavy whipping cream and sugar. Decorate pie with whipped cream, remaining keylime zest, and sliced keylimes.
8. Refrigerate pie for 2 hours before serving.

Labels: , , , , ,

Sunday, December 16, 2018

Chipotle Sweet Potato and Carrot Soup

This soup is easy and delicious. Reminds me very much of French cooking. Simple ingredients; a hearty winter soup!


Chipotle Sweet Potato and Carrot Soup
from kitchn
serves 4

Ingredients:
3 Tbs. olive oil
1 cup yellow onion, finely chopped
2 ribs celery, chopped
2-3 cloves garlic, minced
1/2 tsp. dried thyme
1/2 cup white wine
1-2 tsp. chipotle powder
1 quart vegetable or poultry broth
1.5 lbs sweet potatoes, cut into 1" cubes
1/2 lb carrots, cut into 1" segments
1/2 cup whole milk
salt and pepper to taste

Instructions:
1. Heat a large, heavy soup pot over medium heat. Add olive oil.
2. Add onion, celery, garlic, and thyme. Cook for 10 minutes until soft, stirring frequently.
3. Add wine and chipotle powder. Cook until wine is reduced and alcohol smell dissipates.
4. Add broth, sweet potatoes, carrots, and some salt and pepper. Bring to a boil, then reduce to a simmer for 25 minutes or until the vegetables are soft.
5. Blend soup until pureed smooth.
6. Combine pureed soup with milk in the pot and heat thoroughly. Season to taste with salt and pepper.
Optional: garnish with plain yogurt and cilantro

Labels: , , , , , , ,