Amy's Cooking Adventures

How to Roast Garlic

2013-05-23T07:30:00.000-05:00

I’m pretty new to the world of roasted garlic, but I’m already in love!

Roasted garlic is like garlic-lite.

It’s all that wonderful garlic flavor, but it’s mild enough to be spread on toast (with mashed avocado & pepper…drool!).

Roasted garlic is also wonderful when added to soups and sauces.

I like to roast garlic when I already have something else roasting in the oven (chicken, potatoes, a roast), killing two birds with one stone and all.

So here to low down.

Pretzel Crusted Fudge Topped Brownies: GYCO

2013-05-21T01:01:00.000-05:00

I’ve had this recipe brewing in my mind for quite some time, but never had quite the right time to make them.

Then two things happened at once.

First, Julie from White Lights on Wednesday & Jen from Four Marrs One Venus announced that this month’s Get Your Chef On (GYCO) challenge was chocolate (cheers and applause!) I seriously love all things chocolate and was so glad for an excuse to finally create the recipe that’s been on my mind for months!

And second, we were having some company and I always like to have treats on hand when we have company.

And also, it’s been way to long since I played up the salty-sweet combination. And this recipe takes it to the n^th degree! It is awesome! There is a salty-sweet, slightly caramelized pretzel layer, followed by brownies, and topped with fudge.

I’d say that you only need one, but let’s get real. Once you start in on these things, you are not stopping until the pan is empty!

Rosemary Iced Coffee: SRS

2013-05-20T07:08:00.000-05:00

It’s Surprise Recipe Swap day today and I was assigned Aimee’s blog, See Aimee Cook!

Aimee is a Texan who loves to cook for her husband and three dogs! Cooking is Aimee’s passion turned stress reliever.

Aimee has a lot of wonderful recipes on her blog, but I was instantly drawn to her Rosemary Iced Coffee!

I’m learning to love coffee, though I’m more of a Starbucks or “cheat and use instant coffee” than a “brew my own” type of gal. So I was totally intrigued by the idea of cold brewing coffee.

The cold brew worked amazingly well, but here’s the thing. Below I have written half of the batch of coffee. Do you see quarts down there? Yeah, that’s a gallon (the original calls for a pound of coffee & 2 gallons of water!!) That is a lot of coffee!

So here are a few things to think about before cold brewing coffee. First, be sure you have a large enough pot to brew it in (I don’t, thus the reason I made a half batch). Second, be sure you have a plan and containers in which to store the coffee once it’s been brewed!

I stored about a quart in a pitcher in the refrigerator and froze the rest in quart sized bags, because I love iced coffee, but how much can a person possibly drink in one day?

As far as the Rosemary Iced Coffee goes, I am totally in love! I’m a rosemary fanatic, so I love the surprising earthy twist the rosemary brings to the table. I’ve also experimented with half rosemary syrup and half vanilla syrup, which is also an amazing combination.

Rosemary syrup would also be amazing in tea. Oh and maybe a margarita…ooohhh…I’m going to try that out this weekend!

Thank you Aimee, for a wonderful recipe!

Pork Chops with Mushroom Sauce

2013-05-16T07:30:00.000-05:00

I have quite a few magazine subscriptions, so I am trying to cook form them more often.

I just recently got a subscription to Rachel Ray Magazine, and these pork chops caught my eye!

This recipe was pretty quick and easy, though it seem like it would be complex. The flavors were so amazing, we almost couldn’t stop eating. But I’m glad we did, because the flavors developed even more overnight and the leftovers were even better!

Breakfast Burgers: SRC

2013-05-12T23:00:00.000-05:00

Hey everyone! It’s Secret Recipe Club day today!

This month, I was assigned Ashley’s blog, Cheese Curd in Paradise. Ashley is Mama from Wisconsin who loves to cook.

Since spring has finally decided to grace us with its presence, I wanted to grill something! Or rather, get everything prepared so my husband could grill – hehe.

I ultimately decided on breakfast burgers! A big beef patty topped with eggs and bacon? Yes and please!

You can use your favorite hamburger meat mixture for this (or even pre made patties, if that floats your boat), but I wanted to beef to mimic a breakfast sausage patty, so I added that recipe in as well!

My family loved these burgers! I think they are going to be a summertime staple!

Thank you, Ashley for a fantastic recipe!

Crockpot French Dip

2013-05-09T07:30:00.000-05:00

Ever feel like you’re a slave to trend?

Colored jeans? Got ‘em in teal.

Blue mason jars? Check.

Chevron & polka dots? Check & check

Crockpot French Dip? Check there, too.

In my defense, I made this before I saw the recipe explode all over Pinterest. So does the internet need another recipe for Crockpot French Dip? Probably not, but it’s on my bucket list, so the internet gets another recipe anyway!

Enjoy!

Hoagie Buns

2013-05-05T13:55:00.000-05:00

On a whim, I decided to make some hoagie buns.

The challenge with this particular whim is that hoagies should really be baked in a baguette pan (which I don’t have) in order for the hoagies to be long and thin and consistent instead of spreading and getting thick around the middle.

As a little cheat, I made my own baguette pan by lining a large baking pan with a Silpain (the Silpat’s totally awesome bread baking cousin). Then I rolled up sheets of aluminum foil and stood them about 2 ½ inches (or so, I honestly didn’t measure) apart on the pan to mimic a baguette pan!

I think that I will probably buy a baguette pan at some point in the future, but this sure worked well in a pinch!

And the hoagies? Absolutely delicious! They were soft and light, exactly like hoagies should be!

Healthier Bacon Corn Chowder

2013-05-02T07:30:00.000-05:00

May means spring and green and flowers.

I’ve heard a lot of people say that this year, spring can’t decide quite what it wants to do. One day it’s 80, and the next its 60.

Unless you live by me.

On Saturday it was 65 (I suntanned on my deck), and yesterday it was 35. And it snowed. On May Day.

Source

Despite the weather here being cold, the grocery stores are starting to carry more fresh produce (flown in from more temperate areas).

So when I saw corn on the cob, I bought a ton of it and made a healthier version of Bacon Corn Chowder (one of my all time favorite soups).

I usually make Bacon Corn Chowder in the fall, when corn is still available, but the weather is turning chilly.

But when we have a spring like this, Bacon Corn Chowder makes an early appearance.

As I make this soup over and over again, I find that I often make small variations. This is my healthier, heartier version.

Spinach & Tomato Alfredo Pizza

2013-04-28T07:30:00.000-05:00

It’s been awhile since we’ve had a Meatless Monday, hasn’t it?

Each year, during the season of Lent, I enjoy exploring and sharing amazing vegetarian recipes.

And each year, as Lent comes to a close with the celebration of Easter, I vow to continue making and sharing beautiful vegetarian recipes.

And then a month goes by and I realize that I haven’t made a single vegetarian meal!

So I thought I’d start small with an amazing veggie-ful alfredo pizza! There’s so much good stuff going on (whole wheat crust, spinach, tomatoes), that you don’t have to feel guilty treating yourself with alfredo!

Peanut Butter Dog Treats

2013-04-25T07:30:00.000-05:00

I don’t have a dog.

Nope, I’m more of a fish tank kind of gal…when I can keep them alive, that is. Those poor little fish!

I’m not even terribly interested in getting a dog, only partially because of the fact that I can barely keep fish alive. But my brother has a dog and my boys are starting to like her…well as long as she stays at least 3 feet away from them at all times. Ha!

Since they sorta like Tetra now, my boys wanted to make her some dog treats for her birthday. Tetra, like many dogs, loves peanut butter, so these treats were perfect for her!

My boys both love the fact that the treats they made are Terta’s “potty treats”. My older son will even give her a treat now…as long as she’s securely in her kennel first!

Harvest Chicken Quinoa Soup

2013-04-22T13:24:00.000-05:00

I’ve had this recipe pinned for quite a while.

You see, I bought some quinoa for a recipe a while back and the only package available was this massive 2 pound bag of quinoa. And I have to say I did like the quinoa, especially with all of the protein and other nutrients, but the texture got to me a bit (see oatmeal).

Since then, I’ve been looking for ways to add this protein powerhouse to other dishes instead of letting the quinoa stand alone.

Enter this soup! It is packed full of all sorts of delicious vegetables plus boasts the quinoa. I love that the quinoa takes the place of the pasta in this soup. Plus, with of the other chunked up veggies and chicken – the quinoa texture doesn’t bother me in the least!

Recipe Notes:

*To make the soup vegetarian use vegetable stock instead of chicken stock and omit the chicken!

Chocolate Covered Banana Cupcakes: SRS

2013-04-20T07:30:00.000-05:00

Hi All! It’s the 20^th, which means it’s time for this month’s Surprise Recipe Swap!!

This month, I was assigned Sarah’s blog, Sarah Lynn’s Sweets. Sarah’s blog is all about delicious sweets and beautiful creations, so it was right up my alley!

The recipe I chose to make was actually Strawberry Banana Cupcakes, but since I’m a chocolate fanatic, I swapped out the strawberry frosting for chocolate (if you’re more of a strawberry person, be sure to check out Sarah’s recipe!)

The cupcake itself is reminiscent of banana bread, only lighter and a touch sweeter.

Cupcakes weren’t the only thing I made with this recipe! I’ll give you a sneak peek…

…but you’ll have to click on over to my other blog, Amy’s Confectionery Adventures to get all the details!

Steakhouse Mushrooms

2013-04-18T07:30:00.000-05:00

When I made the Caramelized Onion & Feta Crusted Steaks, I couldn’t resist also trying the Steakhouse Mushrooms along with them.

These mushrooms are the perfect accompaniment to any steak. Simply seasoned, and absolutely delicious!

Chicken Cordon Bleu Pasta: SRC

2013-04-15T00:00:00.000-05:00

It’s Secret Recipe Club Reveal Day again today! Yay!!

This month, I had the pleasure of whipping up something delicious from Sarah’s blog, Sarah’s Kitchen.

Sarah is originally from Kent, England but moved to the US and became a US citizen in the early 2000’s. Sarah loves to shop with coupons and cook, cook, cook!

I had such fun choosing a recipe from Sarah’s Kitchen!

Since Easter was not too long ago and there was an abundance of ham in my house, I ultimately decided on Chicken Cordon Bleu Pasta (to use up a bit of that ham!)

I made a few changes to the recipe just to lighten it up a bit (the original called for 2 cups of heavy cream – which sounds delicious, but deadly!) I sometimes worry about substituting milk for heavy cream since it can yield a much runnier sauce, but in this case, 20 minutes in the oven thickened the sauce right up!

To wrap up, I’ll leave you with two quotes uttered by my husband while eating this meal,

“Are there three meats in this? Yes!”

And

“I can’t stop eating this – I just want more and more!”

Yep, it’s a winner, folks. Thank you Sarah, for a wonderful recipe!

Oatmeal Buttermilk Pancakes

2013-04-11T07:30:00.000-05:00

One of the best ways to stay on task is to start your day with a hearty, healthy breakfast like oatmeal pancakes.

I love that these pancakes have the staying power of oatmeal without that instant oatmeal texture I dislike so much.

I like to make a big batch of these in advance and just pop a few in the toaster when we’re ready to eat them. It cuts down on the early morning prep considerably while getting you off to a great start.

Creamy Sausage & Tomato Pasta

2013-04-08T07:30:00.000-05:00

It’s funny. Lately I’ve either been making very labor intensive meals (like French Onion Soup) and spending hours in the kitchen, or I’ve been starting to make dinner when I kids start asking for food and whip up a quick 30 minutes or less meal. Nothing in-between.

Today’s recipes falls under the oh-my-gosh-it’s-5-o’clock-and-I-haven’t-started-dinner kind of days. It’s fast – the whole meal is done in the time it takes to boil the pasta. It’s easy – boil pasta and open a couple cans. And it’s kid friendly – yay pasta! It’s a perfect weeknight or “I’ve been reading Harry Potter all day instead of cooking” type of day!

Recipe Notes:

*I used spicy sausage in this recipe, but if your children (or other family members) are sensitive to spice, use a mild sausage instead.

Two Blogs; New Looks!

2013-04-07T14:03:00.004-05:00

I got motivated this weekend and decided to give both of my blogs a makeover!

Presenting the lovely new Amy’s Cooking Adventures

And Amy’s Confectionery Adventures!!

Both still have the same great content, but with easier to use tabs and social media buttons!

If you’re viewing this in a Reader, stop on over and see the changes for yourself!

Pork Fried Rice

2013-04-04T07:30:00.000-05:00

Every time I make Chinese food, I like to pair it with fried rice. One, because I like it, and two because it’s full of sneaky little protein and veggies for the kids to eat!

Recipe Notes:

*I always cook my rice with 2-3 tablespoons of chicken bullion stock. On this occasion, I cooked the rice in the morning, and tossed it in the fridge to cool. Voila! Leftover rice!

Baked Pork Egg Rolls

2013-04-01T07:30:00.001-05:00

Who doesn’t love an egg roll? Whenever I order Chinese takeout, I absolutely have to have an egg roll with spicy mustard.

Since I tend to not order takeout all that frequently but do make my own Chinese dishes, I have been trying to make my own egg rolls for quite some time.

The only thing is, deep frying freaks me out. It’s one thing to go to a restaurant and feign ignorance about all the grease and oil and deep frying. But it’s quite another to actually deep fry something myself. That amount of oil gives me the heebie jeebies. Plus the smell – bleh – I do not want that smell in my house.

Therefore, my revised endeavor was to make a delicious baked egg roll. Not easy. Nope, nope, not easy at all.

I’ve learned a lot along the way and made quite a few mistakes.

For example, I made baked egg rolls with beef instead of pork. Don’t go there, just no. Don’t do it.

I’ve also filled them so full that they burst during cooking.

I’ve made bland, underspiced egg rolls.

I’ve made soggy egg rolls and greasy egg rolls, and you name it, I’ve probably done it!

But this time, I can finally declare success! Pork egg rolls, perfectly spiced. Not at all soggy. Small, and beautifully golden brown without deep frying. Yes! I can finally make egg rolls!

Sharpie Easter Eggs

2013-03-28T07:30:00.000-05:00

If you click over to Pinterest about now, you will likely see a whole lot of fun and beautiful Easter Eggs.

All the eggs make my diy heart go pitter patter, and yet, I still absolutely love dissolving those little tablets in vinegar each year and letting my boys go nuts!

Last year, I started making a few unique Easter Eggs on my own a few weeks before Easter, just for fun!

Tater Tot Egg Bake

2013-03-25T09:25:00.000-05:00

Today's recipe originally appeared an a guest post back in December. This egg bake is so fantastic (especially scrumptious because it uses tater tots instead of hashbrowns), that I wanted to share it here as well.

This is one of those recipes that you can very easily make your own. In place of the turkey sausage you could use pork sausage or even bacon – or better yet – a mix of the two!

I threw in some sautéed mushrooms and spinach because that’s what I had on hand. But you can really use anything you’d like – maybe bell peppers and onions? Broccoli and carrots? The possibilities are endless.

I whipped up this egg bake on a weeknight for an easy brinner, but it would also be lovely on Easter morning, greeting sleepy little eyes as seek out their Easter Baskets!

BLT Salad

2013-03-23T07:30:00.000-05:00

Who likes BLTs?

A sandwich comprised of mostly bacon? Heck yeah.

But I don’t make BLTs often because, of course, there are not the healthiest of sandwiches. So this time, I decided to shake things up a bit and make an indulgent BLT salad.

I love the BLT salad because it has all of the yummy BLT flavors, but a lot more L, so it’s a whole lot healthier than that delicious sandwich!

To take this salad to the next level, I also decided to make some bacon croutons! Indulgent? Yes! Healthy? Yes! This is the BLT for me!

60 Second Peanut Butter Cup Sauce: SRS

2013-03-20T07:30:00.000-05:00

Hey there Surprise Recipe Swappers!

I can’t believe SRS is already in its third month!

This March, I had the pleasure of whipping up a recipe from Domesblissity. Domesblissity is written by Anne, a stay at home mom of two from Australia.

I just love that Anne describes herself as Blissfully Domesticated!

I also love that she just made a Neverland Pirates Cake for her kids when I just did the same for my son in January!

I also couldn’t just choose one recipe from Anne’s blog. I also made this.

But more on that on Saturday – you’ll just have to come back here for the details!

For today, I made the incredibly delicious 60 Second Peanut Butter Cup Sauce.

If you are a chocolate & peanut butter freak like I am, this is the perfect ice cream topping for you! Seriously amazing! I fully admit to eating a couple spoonfuls (sans ice cream) as I put it away. Then after it chilled, I made the rest into truffles. They did not last the weekend.

Thank you, Anne for a fantastic recipe!

Chicago Style Pizza {Recipe Redo}

2013-03-18T07:30:00.000-05:00

I don’t do a whole lot of recipe redo’s on my blog.

Sure, those early posts have pretty poor pictures, and the writing isn’t as succinct, but it’s a part of my history, of my cooking journey.

When I do decide to share a recipe redo, it’s because I’ve remade the recipe over and over since the initial posting and realized that changes need to be made.

In this case, the original recipe was delicious, but monstrously huge, with way to much dough. The redo uses half of the same dough recipe. I also used a completely different sauce that I think complements the deep dish pizza better than its predecessor.

This recipe is still a favorite in our household! I hope you all like the update!

Recipe Notes:

*You can substitute 8 oz fresh, sliced button or Portobello mushrooms for the canned mushrooms. Just sauté them for about 5 minutes before adding the spinach.

*Substitute any of your favorite (cooked & drained) pizza toppings for the mushroom & spinach mixture!

Irish Breakfast Shot

2013-03-16T07:30:00.000-05:00

Last fall, my brothers, my husband and I went out to an Irish pub in my hometown. After, ahem, several drinks it was decided that we all need to have a breakfast shot.

It was delicious though completely ludicrous to see a round of shots coming toward our table garnished with sausages. Ever since then, I knew I would be making these shots for St. Patrick’s Day.

Enjoy. (It’s ok to giggle a little when you see that sausage.)