It's not just about the recipe....

Dinner on the Grill: Quick, Easy & No Pans

2013-05-17T09:21:00.001-05:00

Fast and simple. That's what's on the menu this week. Now that nicer weather has finally arrived, I'm finding that I want to spend more time outside. And that includes cooking!

We enjoyed a delicious grilled dinner of juicy Grilled Honey-Dijon Chicken, Grill-Roasted Potatoes, and Grill-Sauteed Mushrooms that took less than an hour to prep and prepare. Best of all? No pans to scrub at the end!

I'm sure the recipes I'm sharing today will look very familiar to many of you. I like to add red pepper flakes and garlic to my chicken to give it a little more kick. I also like to add garlic and onion to the potatoes and mushrooms for a little added flavor. If you like, you can also add herbs like rosemary and thyme to the vegetables to give them a little more flavor depth. It's all up to you! For our dinner tonight, I went the very simple route with a little garlic, salt, and pepper. Despite the simplicity, the meal was fantastic!

I started this meal by preparing the chicken for the grill . . . .

Grilled Honey-Dijon Chicken

1/2 cup honey

1/4 cup Dijon mustard (or grainy brown mustard)

1/4 tsp. red pepper flakes

2 cloves garlic, minced

1/2 tsp. salt

1/4 tsp. pepper

4 boneless, skinless chicken breasts (pat dry)

In a bowl, combine the honey, mustard, pepper flakes, and garlic. Mix well. Pour half of the marinade into a resealable plastic bag and add the chicken breasts. Reserve the rest of the marinade for later. Place the plastic bag with the chicken breasts on a rimmed plate or other container and place in the refrigerator until about 30 minutes prior to grilling.

While the chicken was marinating, I prepared the potatoes and preheated the grill.

Grill-Roasted Potatoes

4 - 6 potatoes (I like to use Yukon Gold or russet potatoes, but you can use the type you prefer), cut into bite-sized cubes

1 small onion, chopped

1 - 2 cloves garlic, minced

salt & pepper, to taste (I use about 1 tsp. salt and 1/2 tsp. cracked black pepper)

1 tbsp. fresh chopped herbs (1 tsp. dried) like rosemary, thyme, parsley, mint, chives, dill

4 tbsp. butter, cut into cubes

Using a large piece of foil (double what is needed to hold the potatoes in a single layer), place the potatoes on one half of the foil. Sprinkle the onion and garlic over the potatoes. Add the salt, pepper, and herbs (if using) and dot with butter. Fold the other half of the foil over the potatoes and fold the three edges over to seal the packet. I like to use two layers of foil when grilling, so I make another foil packet to wrap the first one in. Carefully, poke a few holes in the top of the packet to allow the steam to vent.

I use indirect heat when roasting the potatoes on the grill, so I place the packet on the grill's top rack over medium-high heat for about 30 minutes. I lower the heat slightly and roast for an additional 10 - 20 minutes while the meat cooks on the grill.

Grill-Sauteed Mushrooms

8 oz. white button mushrooms (I used Cremini)

1 clove garlic, minced

salt & pepper, to taste (I used about 1/2 tsp. of each)

1 tbsp. fresh herbs (1 tsp. dried) like thyme, parsley, rosemary, sage, basil - mushrooms are versatile, so you can you almost any herb you like

2 tbsp. butter, cubed

I use the same foil packet technique for the mushrooms as I do for the potatoes. Place the mushrooms on half of the foil and sprinkle with the garlic, salt, pepper, and herbs (if using). Dot the mushrooms with butter, fold the other half of the foil over the mushrooms and seal the three edges. I also like to use two layers of foil for the mushrooms, as well. Be sure to carefully poke a few holes in the top to allow the steam to vent.

After the potatoes have been on the grill for about 30 minutes, I place the mushrooms on the top rack of the grill for indirect heat.

Once the potatoes and mushrooms are on the grill, I lower the grill heat to medium and place the chicken over direct heat. Grill the chicken breasts for 5 - 6 minutes on each side or until the juices are clear, basting occasionally with the reserved marinade.

I let the chicken rest for about 10 minutes on a platter while I get the potatoes and mushrooms off the grill and ready for serving. Add a side salad, if you like, and dinner is served!

And there you have it. A simple, delicious meal with very little clean -up at the end.

Enjoy!!

My Mother's Day Treat

2013-05-12T11:53:00.004-05:00

Happy Mother's Day! Today I have a special treat for you to enjoy on this beautiful Sunday in May.

Remember a day or two ago when I shared my recipe for croissants? Well, today I have another delicious French treat to share with you using some of the croissants made the other day. The hardest part of preparing this recipe was saving a few croissants to make it. Normally, we eat the croissants up within the first day!

And just what is this yummy treat we enjoyed at our Mother's Day brunch? It's a very French breakfast toast called Bostock. Until a few weeks ago, I had never heard of it and had to look up the definition to see exactly what it is. Perfection - that's what it is! Bostock is a syrup-soaked, frangipane (almond cream/paste)-topped delicacy made traditionally with day-old brioche. Today, I changed it up a bit and used croissants in place of sliced brioche. Wonderful! A breakfast treat you won't soon forget!

I found the recipe for the almond cream and syrup at Atelier Christine. You can find the original recipe by clicking on this LINK. "Atelier" is French for workshop (in case you were wondering), so her site name translates to Christine's Workshop. It's a great website with all kinds of fantastic recipes. Take a minute and look around. You'll love what you find.

To begin, I read through the recipe at Atelier Christine and learned that I would need almond meal to make the almond cream. Almond meal isn't an ingredient I use a lot of, so I don't keep it on hand. I decided to make my own almond meal and make just the amount I needed for the recipe. Making your own almond meal is quite easy. I started with whole raw almonds, blanched them, removed their skins, and ground them in a clean coffee grinder. The process sounds worse than it really is. You can buy almond meal at your local grocery story or, if you would like to make your own, just follow this LINK for instructions on how to blanch and skin the almonds. This LINK will take you to instructions on how to grind the almonds and turn them into almond meal.

Here is the recipe I used to make Bostock.

Croissants Aux Amandes

2/3 cup sugar

2/3 cup water

1/4 tsp. lemon juice

1/2 tsp. orange extract or 1 tsp. orange zest

1/2 tsp. vanilla

6 tbsp. butter, room temperature

2/3 cup sugar

3/4 cup almond meal

2 tsp. flour

1 tsp. cornstarch

1 egg, room temperature

1 tsp. almond extract

6 regular croissants

sliced almonds

powdered sugar, for dusting

First make the syrup: combine 2/3 cup sugar, the water, and the lemon juice in a small saucepan. Bring to a boil. Lower the heat and allow the syrup to simmer until thick and syrupy. Remove from heat and add the orange extract (zest) and vanilla. Set aside to cool.

Next, make the almond cream (frangipane): in a mixing bowl, blend the remaining sugar and room temperature butter until light and fluffy. Mix in the almond meal until combined. Stir in the flour and cornstarch and mix well. Blend in the egg and almond extract. Cover and refrigerate until needed.

Preheat oven to 350 degrees F. Cut the croissants in half and place cut side up on parchment-lined baking sheets. Lightly brush the syrup over the tops of the croissants and allow the syrup to soak in. Take care not to use too much syrup so the croissant doesn't get soggy. Spread 2-3 tsp. of the almond cream over the syrup to within 1/4" of the croissant edge. Sprinkle with sliced almonds, to your taste. Bake for 12-20 minutes or until the almond cream turns a light golden color.

To serve (either warm or at room temperature), dust lightly with powdered sugar. Enjoy!!

Le Croissant, Le Croissant . . . .

2013-05-10T06:00:00.001-05:00

A few weeks ago, I shared the recipe and technique I use to make homemade puff pastry. Today, I'm here to tell you if you can make homemade puff pastry, you can make homemade croissants!

Really.

Do you know what I hear most often whenever I mention making croissants? "They're so hard to make." Or "they're so labor intensive."

I reject both of those statements. Neither one is true and I'm going to prove it to you. I insist, anyone can make croissants. You just have to be a little patient and take your time with them. Making croissants, while not labor intensive, does require some time to do it right, but it is worth the effort. There is nothing better than a flaky, buttery, homemade croissant. And there's nothing more satisfying than being able to say, "I made these myself!"

The process for making croissants is almost identical to that for making puff pastry. You incorporate the butter into the dough in a series of three turns. I'm including photos of the rolling, turning, and folding process (the "turns") in the post. Or you can watch Esther McManus and Julia Child as they make croissants by clicking HERE. And you can find the second part of the video HERE. If this is your very first time making croissants, I recommend the video. It's very informative and entertaining. Esther McManus explains the process beautifully.

Croissants

Makes: about 12 croissants

3 - 1/2 to 3 - 3/4 cups bread flour

4 tsp. yeast

2 tsp. salt

1/4 cup sugar

1 large egg, room temperature

2/3 cup milk

2/3 cup water

14 tbsp.(3/4 cup + 2 tbsp.) unsalted butter, very cold

egg wash (1 egg mixed with 1 tbsp. cold water and a pinch of salt - mix about an hour before you need it)

I use a stand mixer with a dough hook to mix my dough, but you can also mix by hand. I also usually begin mixing my dough around 5 or 6 PM because the dough must rest in the refrigerator for at least 12 hours.

To begin, in a mixing bowl, combine the flour, yeast, salt, and sugar. Stir the ingredients with a whisk (this "sifts" the dry ingredients).

In a smaller bowl, combine the egg, milk, and water. Add the egg/milk/water mixture to the dry ingredients and mix until dough comes together. Scrape down the dough and continue mixing the dough for 3 - 4 minutes. The dough will be tacky.

Shape the dough into a ball and place it in a lightly floured bowl. Using a sharp knife, cut a cross ("X") into the top of the dough. Cover the bowl loosely with plastic wrap and place the bowl in the refrigerator. Leave the dough in the refrigerator overnight or for at least 12 hours.

I also prepare the butter the night before, so it will be ready for the next step. To do this, place the butter on a piece of plastic wrap (if the butter is in more than one piece, place the pieces very close together) and cover with another piece of plastic wrap. Using a rolling pin, gently tap the butter into one piece about 1/2 inch thick. I find it works best to start at the center and work your way out to the ends, returning to the center. The butter should be in one piece when you're done. Wrap the butter in plastic wrap and place in the refrigerator until needed.

After the dough has rested in the refrigerator for at least 12 hours, roll the dough out on a lightly floured surface.

Roll from the center out to the four corners of the dough forming an "X" that is slightly thicker in the middle.

Remove the flattened butter from the refrigerator and, without touching the butter with your fingers (to avoid the heat from your fingers - I'm sure your hands are clean!), place the butter in the center of the dough.

One at a time, fold in the four corners of the dough over the flattened butter, enclosing it completely. Using a dry pastry brush, brush away any excess flour from the bottom of the dough as you fold the corners over.

Using your rolling pin and gently rolling lengthwise ONLY, roll out the dough into a rectangle approximately three times longer than its original length. It's best to keep your hands and either end of the rolling pin, outside the area of the dough, when rolling the dough. This hand position helps to evenly distribute the pressure over the dough which helps the dough stay an even thickness as it is rolled out. It also helps to lift the dough a little and move it around as your roll it out to prevent it from sticking.

Fold the dough into thirds, beginning with the bottom third. Be sure to brush away any excess flour.

Place the dough on a parchment-lined baking sheet or board. Cover loosely with plastic wrap and place the dough in the refrigerator for 30 minutes.

Remove the dough from the refrigerator and place it on a lightly floured surface with the edge of the dough facing right.

Roll the dough lengthwise only until it is approximately three times longer than the original length. Fold the dough in thirds, beginning with the bottom third. Brush away any excess flour and place the dough on a parchment-lined baking sheet or board, cover loosely with plastic wrap and return to the refrigerator for another 30 minutes.

Repeat the "turning" process a third time, allowing the dough to rest for 30 minutes more after completing the final turn. This is a good time to prepare the egg glaze. Beat the egg with a pinch of salt and 1 tsp. water, mixing well. Set aside.

We're now ready to form the croissants! To begin, roll the dough into a large (12" x 30") rectangle. Using a sharp knife or pizza cutter, cut the dough in half lengthwise and trim the edges. Save the scraps.

To form traditional croissants, cut each strip (or just one strip, if you'd like to make a variety like I did) into triangles. When I cut the triangles for my croissants, the base is 5" wide. Cut a tiny vertical slit in the center of the base (as shown in the photo below) to help you form the croissant shape.

Photo courtesy of moroccanfood.about.com

Gently holding the base of the croissant in on hand, lengthen the sides of the croissants, using the thumb and first finger in a stroking motion with your other hand (Esther demonstrates this in part 2 of the video link above). Break of a small piece of scrap dough and roll it into a ball. Place the ball of dough just below the slit and gently roll the dough into the traditional croissant shape, curving the ends in toward the center slightly. Remember not to crush the dough. You should be able to unroll the croissant as easily as you rolled it.

To make filled croissants (I made strawberry-filled and chocolate-almond-filled croissants), cut the strips of dough into smaller rectangles. Place your chosen filling at one of the short ends of the rectangle and roll it into thirds. (Esther also demonstrates this technique in part 2 of the video link above.)

Place the croissants onto parchment-lined baking sheets, allowing enough room between the croissants for expansion during the rising process. Glaze the tops of the croissants with the egg mixture. Brush each croissant lightly from the center toward the tip so you don't end up with an excess of egg wash in the folds of the croissants.

Let the croissants rise - uncovered - in a warm, draft-free place. I like to use the (turned off) oven for the rising process. Let the croissants rise for 1 - 1/2 hours.

Preheat your oven to 375 degrees F. Bake the croissants for 20-25 minutes or until they are a beautiful golden color. Cool on wire racks.

Voilà! You have just made croissants. Congratulations!

Enjoy!

Enchiladas - the Perfect Cinco de Mayo Entree

2013-05-08T15:17:00.002-05:00

We enjoyed these Spicy Chicken & Black Bean Enchiladas as our entree for our Cinco de Mayo dinner. I've never made enchiladas before (how that happened, I'll never know!) and I was very pleased with how these turned out. Being a fan of corn tortillas, I substituted them for flour tortillas. If you prefer, you can use flour tortillas instead. I hope you enjoy them as much as we did!

Spicy Chicken & Black Bean Enchiladas in Red Sauce

8 cups chicken broth or stock (omit this, if using cooked chicken)

1 - 1/2 lbs. skinless, boneless chicken breasts (or approx. 2 - 1/2 cups cooked, shredded chicken)

2 cloves garlic, peeled (omit this, if using cooked chicken)

1/2 tsp. red pepper flakes

1/2 tsp. cumin

1 tsp. oregano

1 small white onion, diced

1 - 4 oz. can green chilies, chopped

1 - 15 oz. can (or 1 cup) cooked black beans

salt & pepper, to taste

12-16 corn tortillas

1 - 28 oz. can red enchilada sauce (or you may use homemade red sauce, if you prefer)

2 cups shredded cheddar cheese

2 cups shredded Monterey Jack cheese

If you are using cooked (leftover) chicken, you can omit the chicken stock and garlic.

If you are using uncooked chicken breasts, place them in a large pot with the whole cloves of garlic and pour the chicken broth or stock over the chicken breasts. Place the pot over medium-high heat and bring to a boil. Reduce heat, cover, and simmer the chicken breasts until completely cooked through. Remove the chicken breasts from the cooking liquid to a platter or plate to cool. Reserve 1 cup of the cooking liquid. Discard the remaining cooking liquid.

When the chicken has cooled, shred it into bite-sized pieces. Place the shredded chicken in a large skillet and add the reserved cooking liquid, red pepper flakes, cumin, oregano, onion, green chilies, and black beans. Simmer the filling for 10 minutes or until the liquid is gone. Taste while the filling simmers and adjust seasoning with salt and pepper, to your taste.

Spray a 9 x 13 cake pan or casserole dish (I used two smaller baking dishes) with nonstick cooking spray. Preheat oven to 375 degrees F.

To assemble the enchiladas, spread enough red enchilada sauce to cover the bottom of the baking dish. Wrap the corn tortillas in a paper towel and microwave for about 30 seconds to soften them. Place a tortilla on the sauce in the baking dish and add some of the chicken and bean filling in the center of the tortilla (I used about 2-3 tbsp.). Generously spoon more red enchilada sauce over the filling and sprinkle with both cheddar and Monterey Jack cheese. Roll/fold the tortilla and place at one end of your baking dish. Repeat the process for the rest of the tortillas, snugly placing each filled tortilla next to another until the pan is filled with enchiladas.

Spoon more red enchilada sauce over the filled tortillas. You can be as generous as you like. Sprinkle the remaining cheeses over the enchiladas. Cover the baking dish with foil. Bake in the preheated oven for 30 minutes. Carefully (watch for steam!), remove the foil and continue baking for another 10-15 minutes.

You can make the enchiladas ahead of time and keep them in the refrigerator (cover the baking dish with foil) until ready to bake.

Enjoy!

It's Not a Dinner Without Dessert

2013-05-06T09:38:00.003-05:00

I can still remember the first time I tried Tres Leches (Three Milk) Cake. It was at a birthday party for my neighbor's son. It's terrible, but I can't remember how old her son was (at the time), but I do remember the cake with the pineapple filling that almost seemed to melt in your mouth. It didn't take me long to find out what kind of cake it was and then the search was on for a recipe so I could make this deliciously moist cake whenever I wanted. I've found many, many recipes, but the one I settled on is from Ree Drummond. Many of you know her as The Pioneer Woman. I use her recipe with a slight alteration in ingredients and technique. What makes this cake so extraordinary is the addition of a mixture of three kinds of milk (hence the name, Tres Leches) once the cake has baked and cooled. Don't be concerned about ending up with a soggy cake. Even though it seems almost impossible that the cake can hold that much liquid, be assured that it can and the result is fantastic!

Tres Leches Cake with Pineapple Filling

You can make this cake as a sheet cake (the way Ree does) with the fruit on top, just underneath the whipped cream or you can make it as a layer cake. Either way works! And, if you prefer to have the fruit on the side, that's OK, too.

To begin, follow this LINK to get the recipe from The Pioneer Woman's website. She also has some fantastic photos of the process.

I told you I make a few adjustments. Here's what I do differently:

I do not add any sugar to the egg whites when beating them, so (if you like) you can omit a 1/4 cup of sugar
After separating the eggs, I beat the yolks by themselves for 3-4 minutes, then I add the 3/4 cup sugar and the vanilla and continue beating for another 3-4 minutes (the egg mixture will be very thick)
I beat the egg whites in a separate bowl using a hand mixer (if you don't have a hand mixer, just follow Ree's directions and wash the bowl/beater)
I combine the flour, baking powder, and salt in a bowl and give them a few stirs with a whisk (it provides a sifting action for the dry ingredients); then I incorporate the dry ingredients into the yolk mixture
Finally, I fold the egg whites into the batter just until they are all combined
When adding the three milk mixture, I follow the directions at Ree's site (be sure to hold back one cup of the milk mixture or you will end up with a soggy cake!); I placed each of the cake layers on a rimmed plate and divided the milk mixture between the two layers for my cake; I also let the cake layers "rest" and set-up in the refrigerator for a couple of hours before assembling

Any time I'm making a cake that will be removed from the pan for decorating and serving, I grease the pan(s) and line with parchment paper. So worth the effort. I find it saves a lot of heartache and frustration later.

While the cake is soaking up all that wonderful milk, I whip the cream for the frosting. I make one other teeny-tiny alteration to the original recipe: I use confectioner's (powdered) sugar when beating the cream to avoid any grainy or gritty texture to the whipped cream frosting.

For the filling, I used a well-drained can of pineapple tidbits mixed with about a cup of the whipped cream in the center of the two layers. You can also use crushed pineapple, if you like. Just be sure to drain it well.

Cover the cake with the whipped cream and refrigerate until you're ready to serve. I like to let the cake chill in the refrigerator for at least 8 hours before serving. I find the cake usually sets up better, but if you don't have that much time, that's OK. The cake will be wonderful either way! If you like, you can add some maraschino cherries (whole or chopped) or strawberries as a topping when serving.

Enjoy!!

Alma's Perfect Pico de Gallo

2013-05-05T17:34:00.000-05:00

At last year's Cinco de Mayo, my good friend and neighbor, Alma, shared her wonderful recipe for Pico de Gallo. Her recipe is soooo good, I think it's worth sharing again! Enjoy!!

Alma's Pico de Gallo

3 Roma tomatoes, diced

1 bunch (about 10-12) radishes, diced

1 small green pepper, seeded & diced

1 small red pepper, seeded & diced

1 small (or half a large) white onion, diced

Combine all the vegetables in a bowl and stir lightly.

In a small bowl, mix:

1 tbsp. olive oil

3 tbsp. lime juice

Pour the olive oil and lime juice over the vegetables and stir.

Chop 1 handful of fresh cilantro and add to the vegetables. Taste and add salt and pepper to your taste. You may also add more lime juice, if you like.

Refrigerate until ready to serve. This pico de gallo is fantastic with tortilla chips!

Huevos Rancheros - Melissa d' Arabian-Style

2013-05-05T12:28:00.001-05:00

Happy Cinco de Mayo, Everyone! We've decided to go all-out here and celebrate Cinco de Mayo at every meal. So, to start the celebration, we enjoyed one of my favorite breakfast dishes: Huevos Rancheros! I really like Melissa d' Arabian's (from Food Network) take on this classic dish, but I had to make a few "adjustments". Not because the recipe isn't fabulous. I had to adjust because I didn't have all the ingredients her recipe calls for and I didn't want to make a run to the store on a Sunday morning. Here's my version of Melissa's recipe.

Huevos Rancheros - My Way

To make these fantastic eggs, follow this LINK to Melissa d' Arabian's recipe.

I've made Melissa's recipe many times following her ingredients and instructions exactly and the eggs always turn out wonderfully. Today, I made a few alterations. Here's what I changed:

grease the cups of your muffin tin (you'll thank me later)
I substituted corn tortillas for the flour tortillas called for in Melissa's recipe. Truth be told, I prefer corn to flour tortillas, but the corn tortillas are typically not as pliant as the flour ones. To get around this (and not to be out-done by a corn tortilla), I wrapped the tortillas in a paper towel and put them in the microwave for about 30 seconds to make them a little flexible. They still didn't have a lot of give, so I brushed both sides with melted butter, sprinkled them with salt and pepper, and used a 2 - 1/2 inch round cookie cutter to cut a circle out of the center. I placed the circle in the bottom of the muffin cup, flattened it with my fingertips, and folded the remaining tortilla around the circle and sides of the muffin cup. It worked great!
I decided to eliminate the step mixing the beans and salsa in the original recipe and just added about a teaspoon-and-a-half of salsa to the bottom of the tortilla cup and one teaspoon of black beans on top of the salsa. They'll get mixed together at some point, right?
Next, I cracked an egg into each tortilla cup, sprinkled with salt and pepper, and placed the muffin pan into a 400 degree F oven for about 8 minutes.
I then sprinkled about a teaspoon of shredded cheddar cheese over each egg cup (pepper jack is much better, but I was out, so I made-do with the cheddar - it wasn't too bad) and sprinkled each with just a pinch of dried cilantro over the cheese.
I placed the muffin pan back into the oven, but didn't cover it with foil. I just let the eggs and cheese finish baking for about another 8 minutes.
Again, out of sour cream, so I just spooned a little more salsa over the eggs after plating them. They were fantastic!

Enjoy!!

Southwestern Sliders

2013-04-19T06:00:00.000-05:00

I'm in the last two weeks of the semester and my world now revolves around the upcoming finals. As you can imagine, meals (for the moment) are now fast and easy. Today I'm sharing one of my own creations - Southwestern Sliders with Avocado-Pimento Mayonnaise! These little treats are fast, easy, and delicious - and who doesn't like that?

If you'd prefer to have a regular-sized burger instead of a slider, go ahead and make the burgers any size you like. They're tasty no matter what size they are!

Southwestern Sliders with Avocado-Pimento Mayonnaise

Sliders:

1 lb. ground pork

1 - 2 tsp. dried cilantro

1 - 1/2 tsp. salt, divided

1/4 tsp. pepper

Avocado-Pimento Mayonnaise:

1 cup mayonnaise (not whipped salad dressing, like Miracle Whip)

1/2 avocado, mashed

1 - 2 tsp. lime (or lemon) juice

2 oz. diced pimentos

Toppings for Sliders:

6 slider buns (or other small buns)

leaf lettuce, washed & dried

red onion, sliced

1 -2 roma tomatoes, sliced

6 slices Pepper-Jack Cheese

About an hour before serving, make the avocado-pimento mayonnaise. Stir together the mayonnaise, mashed avocado, lime juice, 1/2 tsp. salt, and pimentos. If your pimentos seem a little too large, give them a quick chop before adding them to the mayonnaise. Be sure the pimentos are well-drained. Refrigerate.

In a bowl, combine the ground pork, cilantro, 1 tsp. salt, and pepper. Mix well; shape into patties (I made 8 patties which were a little too small for the buns. Next time, I'll make just 6 patties). Grill or fry the burgers until they are cooked through. I used my indoor grill.

While the burgers are cooking, slice the buns and get the topping ingredients ready to serve. You can assemble your sliders any way you like. Serve with your favorite sides - french fries, chips, vegetables . . .

Enjoy!

What to do on a snow day . . . in April!

2013-04-12T06:00:00.000-05:00

It's been a beautiful spring - right up to this past week. Can you believe we just got over 6 inches of snow after two days of freezing rain here in Sioux Falls? I can't even describe what the trees look like after being at the mercy of Mother Nature these past few days. Here's the view we woke up to on Thursday, April 11, 2013:

Betty Crocker's Country Loaf

I can't think of anything better to do on a stormy day than to bake, so that's just what I did! It was obviously soup weather and I decided to make one of my favorite breads to have with our soup. I've been making this Country Loaf for years and it always turns out perfectly. It doesn't require a lot of fuss to make and the tangy crumb and crispy crust are brilliant compliments to any soup or stew. This bread also makes wonderful grilled sandwiches - provided you have any left!

This recipe is from Betty Crocker and I use the recipe found HERE. This recipe makes two generous loaves, but if you only need one, it can be cut in half very easily. Don't skip the sponge-making step (allowing the yeast mixture to sit for an hour) because that's where all the flavor is developed. You can also shape this loaf any way you like, but I prefer the simple, round Country Loaf. It's unbelievably easy to shape. All you need to do is lift the dough out of the bowl after the first rise . . . .

. . . . smooth it a little bit (keeping the round shape), and place it on a greased or parchment-lined baking sheet. It just couldn't be any easier!

Steaming the bread while it makes gives this bread a golden, crispy crust and the bread's texture is perfect for dipping in your favorite soup or stew.

Enjoy!

A Classic with a Twist

2013-03-15T06:00:00.005-05:00

When I saw this beautiful photo, courtesy of ChinDeep, of a Classic Reuben sandwich, I just knew I had to make them for our St. Patrick's Day dinner this year. I love each sandwich ingredient individually - rye bread, corned beef, sauerkraut, and thousand island dressing - but together they are extraordinary. No wonder the Classic Reuben Sandwich is one of my favorites!

Shortly after sharing ChinDeep's post on Facebook, Bonnie Erpenbeck, one of the followers of It's not just about the recipe . . . . , commented that she also loves Reuben Sandwiches, but - here comes the twist! - with Dijon mustard instead of thousand island dressing. Well, Bonnie got me thinking . . .

Dijon mustard is a great addition to so many recipes. It gives just the right amount of spicy undertone to almost any dish. I think Bonnie is on to something, so I made two sandwiches - one in the classic fashion with thousand island dressing and the other with Dijon mustard.

As luck would have it, I was able to make my Reuben Sandwiches in my newly-purchased panini press/griddle/grill. I have wanted one for years and I finally decided now was the time. What a difference! Now I know what all the fuss is about.

I don't have an exact recipe for my Reuben sandwiches. I buy a loaf of marble rye (or plain rye bread will work just as well) and slice it about 1/2" thick, a pound or so (depending on how many sandwiches I'm making) of sliced corned beef from the deli, a pound of sliced Swiss cheese (again depending on how many sandwiches I'm making; I usually buy big eye Swiss, but any variety will do), sauerkraut (well drained - very well drained), and thousand island dressing. And Dijon mustard, of course, for the non-traditional Reuben Sandwich.

You can assemble your sandwich in whatever order you like. I spread some thousand island dressing on one side of two slices of bread (per sandwich). Next, I add a slice or two of cheese, a fair amount of corned beef (it's up to you!), and top it all with sauerkraut (again, up to you) on one slice of bread. Top with the second slice of bread. Generously butter both sides (the outside) of the sandwich and preheat your panini press, griddle, or skillet (on the stovetop). I like to make my sandwiches over medium-high heat. When the press, griddle or skillet is ready, place the sandwich on the heated surface. Cook until golden brown, flip the sandwich, and cook the other side until golden brown and crispy.

The photos above are of a Classic Reuben Sandwich made with thousand island dressing. I made a second one (and ate it!) using Dijon mustard instead of the thousand island dressing. It was superb! I cannot honestly say which one I liked better.

I apologize for not having a photo of the sandwich made with the Dijon mustard, but I have (what I think is) a pretty good reason: I was making the sandwich at about the same time the news media was announcing the selection of a new pope. No, I am not Catholic, but I still think it's pretty exciting and I got so preoccupied with the news coverage that I finished making the sandwich and ate it without even thinking to take a picture to share with everyone. Again, my apologies.

While the two sandwiches looked very much alike, the difference in taste was more subtle. As I said before, I can't tell you which one I preferred because both versions were deliciously wonderful. I encourage everyone to try the Reuben with Dijon mustard in place of the thousand island dressing and decide for yourself.

Thank you so much to Bonnie Erpenbeck for suggesting this variation!

Enjoy!! And Happy St. Patrick's Day!!

Pâte Feuilletée

2013-03-08T06:00:00.000-06:00

Pâte Feuilletée is the very sophisticated name for a delightful pastry dough. We know it as Puff Pastry here in America. This dough is the foundation for many extraordinary dishes and is most commonly associated with desserts.

I've been making my own puff pastry for years and I've never had the recipe I'm sharing with you today fail. Seriously. I will confess though, I still get excited when the pastry puffs (just as it should) and my creation is a success.

Puff Pastry can be shaped in a variety of ways. You're really only limited by your imagination! With the square shell design (shown in one of the finished cherry pastries below), you could do so many wonderful things with this. Imagine how pretty it would be with a little bit of lightly sweetened cream cheese underneath a half of a peach baked into it (with just a touch of glaze drizzled over it before serving)? Oh, or you could make just the shell (no filling) and serve it with a slice of warmed Canadian bacon and a poached egg with hollandaise sauce. Or ladle some delicious beef bourguignon into one. I'm giving myself some great ideas!

If you've never had homemade puff pastry, you are in for a treat! Store-bought puff pastry is made with vegetable shortening products which lack the buttery, flaky quality of homemade pastry. Homemade puff pastry also puffs more than store-bought. Most importantly, if you want to try to make your own, don't listen to the naysayers who will tell you that homemade puff pastry is hard to make or is too labor intensive to bother with. It's really not a difficult process, but you will need to dedicate 3 - 1/2 to 4 hours to make it properly. There are several "turns" to incorporate the butter into the dough and a resting period of a half hour is needed between each turn - hence the lengthy time frame.

I use the recipe from Le Cordon Bleu. You can find the recipe HERE. I have listed the recipe measurements I use when I make this recipe. You'll also find instructions and photos below to help you, if you've never made puff pastry before. Normally, I make only half of the recipe because I like to use it fresh rather than freezing it, but you can certainly use the measurements shown at Le Cordon Bleu to make a full recipe. Fresh puff pastry should be stored in the refrigerator and used within a week. This puff pastry does freeze very well (just be sure to wrap it well in plastic wrap and place the dough in a freezer storage bag). Be sure to use frozen puff pastry within a month. Thaw the dough in the refrigerator (as you would when using store-bought puff pastry).

I hope you give it a try. It's well worth the effort!

Le Cordon Bleu Puff Pastry (Pâte Feuilletée)

2 cups all-purpose flour

1/4 tsp. + 1/8 tsp. salt

113 ml water (between 1/3 and 1/2 cups)

2 - 1/2 tbsp. melted butter

7 tbsp. cold butter

To begin, sift the flour and salt together in a large mixing bowl. I like to use a whisk for this (just give the dry ingredients a few "stirs" with a whisk). Make a well in the center.

Pour the water and melted butter (2 - 1/2 tbsp.) into the well in the center of the flour and salt. Combine the ingredients.

Work the flour and butter mixture until a dough forms. If necessary, add more water - a teaspoon at a time - to bring the dough together. Be sure you don't add too much water or the dough will be too sticky to work with. Once the dough comes together, form it into a ball and cut an "X" in the dough (to prevent shrinkage). Wrap the ball in plastic wrap and place it in the refrigerator for 30 minutes.

After placing the dough into the refrigerator, place the butter (7 oz.) on a piece of plastic wrap. Cover with another piece of plastic wrap. Using a rolling pin, gently tap the butter into a rectangle about 1/2 inch thick. Wrap in plastic wrap and place in the refrigerator.

Lightly flour a work surface. Using a rolling pin, flatten the dough leaving a slight mound of dough in the middle. Roll the dough out, adding flour as necessary (very sparingly), into a cross shape.

Place the butter in the center of the cross.

Fold over each section of dough, pulling it lightly to completely enclose the butter in the dough. Lightly roll over the dough to seal the edges. Wrap the dough in plastic wrap and place the dough on a flat surface in the refrigerator for 30 minutes.

Unwrap the dough and place in on a lightly floured work surface. Roll the dough lengthwise only until it forms a long rectangle.

Fold the bottom third up to the center of the dough. Fold the top third down and align the edges. The dough should be (roughly) in the shape of a square.

Using a dry pastry brush, brush off any flour, turn the dough so the top edge is facing your right, and roll the dough (lengthwise only) into another long rectangle.

Fold as before, beginning with the bottom third. Brush off any flour, wrap in plastic wrap, and place the dough in the refrigerator for 30 minutes. This completes the first and second turns!

Repeat this process two more times (make sure the top edge of the dough is facing right, as shown above, before you begin rolling at each turn), allowing the dough to rest for 30 minutes in the refrigerator between the fourth and fifth turns. A total of six turns should be completed. Allow the dough to rest in the refrigerator for 30 minutes before using. I generally roll my puff pastry to about 1/4 inch before using.

Congratulations! You have now made homemade puff pastry! I realize this process can be a little intimidating, if you've never done it before. If you have any questions about any of the steps, please contact me through any of the social media sites listed on my "Contact Me" page or leave your question(s) in the comments and I'll be happy to answer any questions.

If you're looking for a little inspiration for shaping your dough, you can find some great ideas HERE, HERE, and HERE. To form the square shape in the cherry pastry shown above, I used a variation of the technique shown HERE (cutting a smaller square from inside a larger one and twisting the decorative edge/top at opposite ends) using an egg wash (one egg mixed well with about 1 - 2 tbsp. water) between the bottom square and the decorative top. To give your puff pastry a beautiful golden finish, lightly brush egg wash over the puff pastry before baking. I bake my puff pastry at 375 degrees F (unless the recipe calls for a different temperature) for about 20 - 25 minutes.

Enjoy!

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Keep Calm & Slow Cook!

2013-03-01T06:00:00.001-06:00

Slow cookers have really revolutionized cooking, haven't they? They've made cooking easy, convenient, and economical because you can use cheaper cuts of meat and still have wonderful results. I suspect I'm like most people these day with too much to do and not enough hours in the day. Sometimes, the evening meal (supper) is where the "too busy/not enough time" cycle would come to a tipping point. But not anymore! On days when I know (and even those when I don't know) I'm going to be pressed for time, I plan ahead and use my slow cooker. The meal possibilities are endless and most are usually "fix it and forget it" recipes - like the one below for our family's favorite, Slow Cooked Chicken Fajitas. And remember, on the days you know you'll be short on time, don't stress . . . . keep calm and slow cook!

Slow Cooked Chicken Fajitas

2 lbs. skinless, boneless chicken breasts

1 onion, sliced & rings separated

1 green pepper, sliced into strips

1-2 cloves garlic, minced

1 tsp. salt

1 tsp. chili powder

1 tsp. ground coriander

1 tbsp. dried cilantro (or 3 tbsp. fresh, chopped)

1/4 cup lime juice

2 cups (16 oz.) salsa

flour tortillas

Toppings: shredded lettuce, shredded cheddar cheese (or other variety you prefer), salsa, guacamole, chopped tomatoes, sliced black olives, sour cream, lime wedges, sliced avocado . . .

Place chicken, onion rings, green pepper slices, and minced garlic in crock of slow cooker. In a small bowl, mix the salt, chili powder, ground coriander, and dried cilantro. Sprinkle over the chicken and vegetables. Pour the lime juice and salsa over the chicken and vegetables. Cover and cook on low for 6-8 hours or until chicken is cooked through and tender.

Remove the chicken from the slow cooker and shred with two forks. Return the chicken to the slow cooker and mix with the vegetables.

To serve: spoon chicken and vegetables into a warmed flour tortilla and top with your favorite toppings.

Enjoy!

Could I Interest You in a Little Bubbly?

2013-02-22T06:00:00.004-06:00

From time to time, I would see a particular restaurant advertisement on TV for one of their pasta dishes featuring a champagne sauce and I would think to myself, "I've got to try that some day." That "some day" came the other night when, as luck would have it, I realized I had a bottle of champagne in my refrigerator from New Years Eve that I forgotten about it.

I always think of France whenever champagne is mentioned, so I decided to add a little Dijon mustard and tarragon to the sauce recipe below. The two worked beautifully in the sauce and gave it just the right amount of flair. We enjoyed this sauce with chicken and mushrooms over angel hair pasta. Instead of using chicken with the sauce, you could use a dense fish or seafood. And any pasta will work or you can omit the pasta, altogether. The alcohol from the champagne is cooked out of the sauce, but if you prefer a non-alcoholic sauce, you can also substitute a sparkling white grape juice in place of the champagne.

Chicken & Mushrooms in Champagne Sauce

Serves: 4

1 - 1/2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces

5 - 6 tbsp. butter, divided

1 cup mushrooms, sliced (I prefer the white mushrooms, but any variety will work)

3 tbsp. finely chopped onion

2 cups champagne or sparkling wine

3 tbsp. flour

1 cup chicken stock

2 tbsp. Dijon mustard

1/2 tsp. dried tarragon

salt, to taste

cooked pasta (I used angel hair for this dish)

fresh parsley, chopped (optional)

Melt 2 tbsp. butter in a skillet over medium-high heat. Using a paper towel, pat the chicken pieces dry. Saute the chicken until the pieces are nicely browned on all sides. Remove from pan and set aside.

If necessary, add more butter to the skillet. Saute the onions for about 2 - 3 minutes or until tender in the same skillet used to brown the chicken. Add the mushrooms and continue cooking over medium-high heat until the mushrooms release their liquid - about 5 - 7 minutes. Don't worry about the pan appearing dry. Add the champagne (carefully - watch for the steam!) and bring to a boil. Add the chicken and continue cooking until the mixture (champagne) reduces by half.

In the meantime, in a smaller saute pan or sauce pan, melt 3 tbsp. butter over medium-high heat. Add the flour and stir well to combine. Cook, stirring occasionally, for approximately 5 minutes or until the roux (flour-butter mixture) turns a light to medium coffee color. Using a whisk, stir in the chicken stock (again, watch out for the steam), Lower the heat to medium-low and continue whisking until smooth. Add the Dijon mustard and tarragon. This mixture will be somewhat thick.

Once the champagne, mushroom, onion mixture has reduce by half, slowly add the chicken stock mixture. I added the roux in fourths - stirring in-between each addition. Stir until smooth. The mixture should thicken. Taste and adjust the seasoning with salt, if necessary.

Spoon sauce over cooked pasta. Sprinkle with chopped fresh parsley, if you like.

Enjoy!

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Do you know The Muffin Lady?

2013-02-15T06:00:00.004-06:00

The other day, I was browsing at the library (one of my favorite places to visit) when I came across a recipe book filled with all kinds of muffin and muffin-like recipes. If you get a chance, please check this recipe book out the next time you are at the library or your favorite bookstore. I promise, you won't be disappointed. The story is inspirational and heart-warming and the recipes are fantastic:

In honor of "The Muffin Lady's" exceptional spirit and drive, I'm sharing my family's favorite Streusel-Topped Banana Muffin recipe with you today. I hope you enjoy them as much as we do!

Streusel-Topped Banana Muffins

1 cup flour

1/2 cup sugar

1 - 1/2 tsp. baking powder

1/2 tsp. salt

1/4 cup shortening

1 egg, beaten

1/2 cup milk

1/2 tsp. vanilla

2 small, ripe bananas, mashed

1/3 cup brown sugar

1 tbsp. flour

1/8 tsp. cinnamon

1 tbsp. cold butter

1/4 cup chopped pecans or walnuts, optional

Preheat oven to 350° F. Line your muffin pan with liners or grease generously with shortening. The number of muffins you will make will depend on the size of your muffin pan. This recipe makes about a dozen regular-sized muffins.

In a mixing bowl, combine the flour, 1/2 cup sugar, baking powder, and salt. Stir several times with a whisk to "sift" the dry ingredients. Cut in the shortening (use a pastry/dough blender, a fork, or your fingertips). Make a well in the center of the flour mixture.

In another bowl, combine the milk, egg, and vanilla. Stir to mix well. Add the milk mixture to the dry ingredients and stir just until combined. The batter will still be a little lumpy. Stir in the mashed bananas and mix well to combine all the ingredients.

Divide the batter between the muffin tins; each one should be filled about 2/3 full. Set aside while you mix the topping.

Combine the brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter using a pastry/dough blender or a fork. Mix in the nuts, if you like. Evenly distribute the topping over the muffin batter in the tins.

Bake for 30 - 35 minutes. Cool on a wire rack.

Enjoy!

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Sweets for My Sweet

2013-02-13T15:30:00.000-06:00

How many of you remember actor/comedian Jackie Gleason? I thought of him today after making these wonderful treats for Valentine's Day. His catchphrase - "How sweet it is!" - just seems to sum up how fantastic they are.

Facebook follower, Mary Burney, issued a challenge to try the Philly Chocolate-Vanilla Swirl Cheesecake. Well, how could I pass on this great opportunity? Who doesn't like cheesecake? And, personally, I think Mary has terrific taste in desserts!

I decided to make Mini Philly Chocolate-Vanilla Swirl Cheesecakes for individual servings instead of a regular cheesecake. I made just a few modifications to the Kraft recipe:

halved the recipe which made 12 individual cheesecakes (in a regular muffin pan)
lined the muffin pan with cupcake liners and divided the crust between the 12 liners (be sure to pat (tamp) the crust before baking - I still baked the crust for 10 minutes)

reserved 1/2 cup of vanilla cheesecake
(here's where I went wrong)I should have filled the liners about half-full of chocolate cheesecake, add about a 1/2 tbsp. of vanilla cheesecake, add more chocolate cheesecake on top of the vanilla and, finally, about a 1/2 tbsp. more vanilla cheesecake. Use a toothpick or chopstick to swirl the chocolate and vanilla cheesecake. Or you can do what I did today and fill the liner halfway with chocolate cheesecake and fill the rest of the liner with vanilla cheesecake. I filled all the way to the top. The cheesecakes will expand and rise a bit during baking, but will settle during the cooling process.

baked the mini cheesecakes for 40 minutes, turned off the oven, cracked the oven door and allowed the cheesecakes to remain in the oven for another 20 minutes before removing the pan and finish cooling on the countertop. Be sure to refrigerate once the cheesecakes are cool.

You can find Kraft's recipe for the Philly Chocolate-Vanilla Swirl Cheesecake HERE. Thank you, Mary, for the delicious challenge!

I used strawberries to decorate the tops of my mini cheesecakes, but you can use anything you like: strawberries, raspberries, chocolate sauce drizzled over the top, chocolate or white chocolate curls, candies, whatever comes to mind . . . .

Enjoy!

HAPPY VALENTINE'S DAY!!

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Chinese New Year

2013-02-08T06:00:00.000-06:00

Chinese New Year begins in just a couple of days - Sunday, February 10, to be exact. This year is the Year of the Snake, in which I am included having been born between February 2, 1965 and January 20, 1966. I get excited each year during Chinese New Year because, in addition to all the fun festivities of the new year, I LOVE Chinese cuisine, especially the dishes with a little bit of kick in them. Unfortunately, my skills in cooking Chinese dishes are limited. I have an on-going promise to myself to become more skilled in this area. Until then, wonderful, delicious dishes like this slow cooked Orange Sesame Chicken will have to do. This recipe is not only unbelievably easy, it is also quite tasty. The red pepper flakes give the sweet sauce just the right amount of spicy punch

Slow Cooker Orange Sesame Chicken

4 boneless, skinless chicken breasts

salt & pepper

2 cloves garlic, finely chopped

1/2 cup orange juice concentrate

1/4 cup ketchup

1/2 cup soy sauce

1 tbsp. olive oil

1 tbsp. sesame oil

1/4 tsp. red pepper flakes

2 tbsp. cornstarch

1/4 cup cold water

2 tbsp. sesame seeds, toasted

2 green onions, thinly sliced

cooked rice

Spray crock of slow cooker with nonstick cooking spray. Pat thawed chicken breast dry with paper towels. Sprinkle liberally with salt and pepper and place in the crock of your slow cooker. Sprinkle chopped garlic over chicken breasts.

In a bowl, combine the orange juice concentrate, ketchup, soy sauce, olive oil, sesame oil, and red pepper flakes. Mix well to combine. Pour over the chicken breasts and garlic, cover, and slow cook on low for 4 - 6 hours.

Remove chicken breasts from slow cooker and place on a plate. Using two forks, shred chicken breasts into large chunks. Set aside. Turn slow cooker temperature up to high. Mix cornstarch and cold water in a small bowl until smooth. Pour cornstarch mixture into sauce in crock of slow cooker and mix well. Return shredded chicken to crock, cover, and cook for another 20 - 30 minutes or until sauce has thickened and chicken is heated through.

While the sauce is thickening, heat the sesame seeds in an ungreased small saute pan over medium-high heat until toasted and fragrant. Remove from heat.

To serve, spoon cooked rice on a plate or platter, if serving family style. Spoon chicken and sauce over the rice, sprinkle with toasted sesame seeds and sliced green onions.

Enjoy!

Chicago-Style

2013-01-25T06:00:00.001-06:00

We are a family of pizza lovers in this house. When my children were small, we ate a lot of the kid-friendly cheese and pepperoni pizzas. Now that they are older, we enjoy a wide variety of topping and crust choices. One specialty pizza I had heard about, but never tried, was the Chicago-Style Deep Dish Pizza. I decided now was the perfect time to give it a go!

I quickly learned there are many recipes for deep dish pizza. After looking at several recipes, I decided on the King Arthur Flour recipe found HERE. In my opinion, King Arthur Flour has the best recipe, hands-down. Ideally, I would make this pizza in a cast iron pizza pan or skillet. I don't have a cast iron skillet, so I used a 10-inch ovenproof skillet. It worked wonderfully. If you don't have a deep dish pizza pan or skillet that's ovenproof, use what you have - a cake pan or even a roasting pan will work just as well.

What makes this pizza so different and so delicious - other than the crust - are the toppings. Most traditional pizzas have a tomato-based sauce, meats, vegetables, and cheese. You can certainly use those toppings on a deep dish pizza. The Chicago-style pizza uses crushed or diced tomatoes (well drained) blended with basil, oregano, garlic, and olive oil instead of a sauce. At first, I was skeptical about not using a sauce, but the tomatoes are fantastic. (I've now come to prefer tomatoes instead of sauce on my pizzas.) The pizza shown below has Italian sausage, mozzarella, tomatoes, and Parmesan cheese for toppings. Again, you can use whatever you like for toppings.

Chicago-Style Deep Dish Pizza

And this is a slightly less traditional Chicago-style Deep Dish Pizza made with pepperoni instead of Italian sausage. As you can see, I'm getting better each time I make it!

Enjoy!

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Sniffles & Sneezes Mean Avgolemono . . .

2013-01-22T18:00:00.000-06:00

. . . otherwise known as Greek Lemon Chicken Soup!

My son has been a little under-the-weather with a head cold this week. I think almost everyone agrees that there's nothing like a bowl of chicken soup when you aren't feeling well and I was feeling a little adventurous. This soup was the perfect meal to help him feel better. The addition of lemon takes ordinary chicken soup up a notch and the eggs provide a silky smooth, almost sauce-like quality to the broth. It's a wonderful culinary experience that I intend to repeat!

Greek Lemon Chicken Soup (Avgolemono)

Serves: 4 - 6

6 cups water

4 tbsp. chicken base (or bouillon)

3-4 skinless, boneless chicken breasts

1 lemon, juiced (be sure to remove seeds)

1/4 cup shredded carrots

1/4 cup chopped onion

1 bay leaf

1/4 - 1/2 tsp. pepper (use white pepper, if you have it)

2 tbsp. butter, softened

2 tbsp. flour

3 egg yolks

1 cup rice, cooked

lemon slices (for serving)

chopped fresh parsley (for serving)

Add the water, chicken base, and chicken breasts to a large saucepan or stock pot. Bring to a boil over medium-high heat and then reduce heat to a simmer. Skim the foam as it forms on top. Continue simmering for 20 - 30 minutes.

Add the carrots, onion, bay leaf, and pepper. Simmer until 30 - 45 minutes before serving. Using a slotted spoon, remove the chicken and bay leaf from the broth; discard the bay leaf and cut or shred the chicken into bite-sized pieces. Set aside. Mash the flour into the butter until thoroughly combined and add to the chicken broth. Stir to be sure all the butter/flour mixture has melted and mixed into the broth.

In a bowl, beat the egg yolks until they become a slightly lighter color. Slowly (very slowly) add small amounts (I started out with 2 tbsp.) of the hot broth to the yolks. Be sure to stir the yolks the entire time you are adding the hot liquid (this is known as tempering the yolks) because you don't want to turn the yolks into scrambled eggs. Add about a cup of the broth to the yolks (a little at a time), making sure you are stirring while adding the broth. Pour the yolk/broth mixture back into the soup broth; add the rice and chicken. Continue simmering until the soup is heated through. Taste and adjust seasoning with salt and pepper, if necessary.

To serve, ladle the soup into a serving bowl, sprinkle with chopped parsley (if you like) and place a slice of lemon in the bowl. This soup makes a beautiful presentation at the dinner table.

Enjoy!

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Versatility

2013-01-18T06:00:00.000-06:00

This sauce is quick, easy, and versatile. You can enjoy it over rice, pasta or potatoes (like we did). If you prefer, you can also cut the round steak into individual portions and serve the sauce over the individual steaks, along with side dishes.

Beef in Mushroom Sauce

1 lb. round steak

salt & pepper

olive oil

1/2 cup chopped onion

8 oz. mushrooms, sliced (any variety will work)

1 clove garlic, finely minced

1/4 cup flour

1 - 1/2 cups beef broth

2 tbsp. Dijon-style mustard

1/2 tsp. dried thyme or marjoram

1/4 cup cream or milk

Trim fat from meat and slice. You can make the slices in whatever thickness you prefer. Sprinkle the meat slices with salt and pepper.

Heat a skillet over medium-high heat. Add olive oil to the pan (about 2 turns of the pan). Saute the meat slices in the oil until browned. Remove from pan and set aside.

Add a little more olive oil to the pan (about 1 turn of the pan). Saute the onions in the oil until tender and translucent. Add the mushrooms and cook until the mushrooms soften and release their liquid (about 7-8 minutes). Add garlic and cook for another 30 seconds.

Sprinkle the flour over the mushroom/onion mixture and stir to cover the vegetables. Cook for 30-60 seconds. Pour the broth over the vegetables and mix well. Stir in the mustard, lower heat to medium-low, and continue cooking until sauce thickens. Add the thyme (or marjoram) and the beef slices, stir, cover and lower heat to simmer.

Simmer for 20-30 minutes. Taste and adjust the seasoning with salt (add just a little at a time). Stir in the cream and serve.

Enjoy!

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What's NOT to Love?

2013-01-11T06:00:00.000-06:00

I came across today's recipe some time ago and it is now one of our family favorites. This recipe is fast and easy (two of my favorite features!) and it turns out perfectly every time. I would change NOTHING in this recipe because it's AWESOME!

I have not {yet} had an authentic Philly Cheesesteak, so I don't have a point of comparison, but this sandwich is pretty tasty. To make this delicious recipe, just click HERE!

Philly Cheesesteak Sandwich

I confess, that IS a hot dog bun and not hoagie or sub rolls or Italian or French bread, like the recipe calls for. While I was making the beef/pepper/onion mixture, I realized I forgot to make some French bread. So, I improvised. The sandwiches were still fantastic, but they're better on a hoagie or sub roll and even better on French or Italian bread.

Enjoy!

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One Skillet Dinner

2013-01-04T06:00:00.000-06:00

Sometimes I want a filling meal that tastes wonderful . . . . and only uses ONE pan. Actually, I want that almost all the time. The recipe I'm sharing with you today fits the bill. In less than an hour, you and your family will be sitting down to a meal of tender boneless pork chops, flavorful roasted potatoes, and crisp-tender apples. This dish gets even tastier when served with the tangy sauce!

Boneless Pork Chops with Potatoes, Apples & Onion

Serves: 4

4 boneless pork chops (1 to 1 - 1/4 lb.)

salt & pepper

olive oil

2 tbsp. butter

1 lb. potatoes, cut into 2-inch chunks (I used Yukon Gold, but any variety is fine)

1 small onion, sliced 1/2-inch thick, rings separated

1/4 cup apple juice or apple cider

1/4 cup apple cider vinegar

1 tsp. ground ginger

1/2 tsp. mustard (I used yellow prepared mustard)

1/8 tsp. red pepper flakes (omit, if you prefer)

2 red apples, sliced into thick wedges (skin on), core removed

Preheat oven to 400°F. Generously, sprinkle salt and pepper on both sides of the pork chops. Heat olive oil (about 2 turns of the pan or 2 tbsp.) in a large, oven-proof skillet. When the oil shimmers in the pan, carefully add the pork chops to the skillet (you should hear the pork chops sizzle when they are placed in the skillet). Saute for 2 minutes on each side. Remove the pork chops to a platter and set aside.

Add 2 tbsp. butter to the pan. Once the butter melts, add the potatoes and sprinkle with salt and pepper. Saute for 5-8 minutes, stirring once or twice to brown the potatoes evenly. While the potatoes cook, mix the apple juice, apple cider vinegar, ginger, mustard, and red pepper flakes; stir well to combine. When the potatoes have browned (don't be concerned that they aren't cooked all the way through), add the apple juice mixture and bring to a boil, scraping up all the browned bits from the bottom of the pan. Continue boiling until the apple juice mixture has reduced by half. Add the pork chops to the pan and sprinkle the onion rings over the pork chops and potatoes. (If your cookware is not ovenproof, put the potatoes, pork chops, and reduced sauce into a roasting pan, cover with foil, and place in the oven.)

Cover and place in the over for 15 minutes.

Carefully, remove the pan from the oven, and add the apple slices. Be sure to watch out for the steam when removing the lid! Cover and return the skillet to the oven for 10-12 minutes more (or until potatoes are tender). Again, be very careful removing the pan from the oven.

Place the pork chops, potatoes, onions, and apples on a serving platter. If you like, return the skillet with the apple juice mixture to the stovetop and bring to a boil. Cook until thickened and serve over pork chops.

Enjoy!

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Snowflake Cupcakes

2013-01-01T06:00:00.000-06:00

Happy New Year!

When I was thinking about what to write about in my very first post of the new year, I kept coming back to one thought: in a world as productive as ours, it's unimaginable to me that there are people who are not only hungry, they die of starvation. If I could have just one wish, I would ask that no one in this world goes hungry. There are many ways to give and many worthy organizations to contribute to. In the coming days, I will be adding links to just a few of these organizations to my site. Please give, in any amount, if you are able. Thank You.

Another thought I had, while thinking about the new year, comes in the form of a challenge: one random act of kindness. I challenge each of you to commit just one random act of kindness a year, a month, a week, or a day. Whatever best suits you. Just one. One of my resolutions is to do one random act of kindness a day. It doesn't have to be anything expensive or time consuming - just something nice for someone else. And, whenever you're feeling a little blue, just think about something kind that you've done for someone else. I guarantee, it will lift your spirits!

I also have a special treat for you: Snowflake Cupcakes! Otherwise known as, Lemon-Filled Cupcakes with White Chocolate-Cream Cheese Frosting. They're delicious!

Snowflake Cupcakes

6 oz. (3 squares) Vanilla Candy Coating (Almond Bark) for the White Chocolate Snowflakes

Lemon Curd (you can find the recipe I used HERE)

1 lemon-flavored cake mix (I used Betty Crocker Super Moist) plus the ingredients called for on the mix package

Cream Cheese/White Chocolate Frosting (recipe below)

My first step was to make the white chocolate snowflakes to decorate the cupcakes. Trace a snowflake template or two on a piece of paper. You'll want the snowflakes to be about 2 inches. Tear or cut pieces of parchment or waxed paper into 3 inch squares. You'll lay the parchment or waxed paper over the templates and pipe your snowflakes on to the paper. Set aside. Next, melt the white chocolate in a bowl set over a simmering pan of water (double-boiler), making sure the bottom of the bowl is not touching the water; also be sure to keep an eye on the water level so you don't run out of water in the pan. Once the chocolate is melted and smooth, remove the bowl from the pan of water, and cool slightly. Transfer the melted chocolate to a piping bag fitted with a writing tip or a zip-lock baggie (you'll snip the very end of one of the corners to pipe from). Following the templates, pipe the snowflakes on to the small pieces of parchment or waxed paper and place the squares on a baking sheet. Take care, that the snowflakes aren't touching one another. If you like, you can embellish the snowflakes with colored sugar or other sprinkles before they harden. Let the chocolate snowflakes harden at room temperature and then move them into the freezer until you need them. I left mine on the baking sheet. I confess, I don't do much piping, so my snowflakes weren't quite as pretty as the the ones you see in photos online. But I think they came out OK.

Step two is to make the Lemon Curd. I followed the recipe found at Menu by Vicky - in the link above. It's my "go to" recipe for lemon curd because it never fails. I made half of her recipe to fill the cupcakes. Be sure to cover the lemon curd with a layer of plastic wrap - touching the curd - to prevent a skin from forming. Refrigerate until needed.

So, at the end of step two, you should have white chocolate snowflakes in the freezer and lemon curd in the refrigerator. On to making the cupcakes.

Step three is very simple: make the cupcakes. I mixed up the packaged cake mix (according to package instructions) and made cupcakes out of the batter. Let the cupcakes cool completely before filling them with the lemon curd. You can use two methods to fill the cupcakes: injecting the filling right into the cupcake or coring the cupcake and filling it. You can find some great tips for filling cupcakes HERE. I chose to core the cupcake using a corer (like the one shown below) and filled it with the lemon curd. You can use the method that works best for you. Refrigerate the filled cupcakes until you are ready to frost them.

And finally . . . step four! Frost the cupcakes using the recipe shown below. I {attempted} to pipe the frosting on to the cupcakes and added a white chocolate snowflake before the frosting set.

Be sure to refrigerate the cupcakes - once frosted - until you are ready to serve.

White Chocolate-Cream Cheese Frosting

6 oz. (3 squares) white chocolate

1 - 1/2 pkgs. (12 oz.) cream cheese, softened

1/2 cup (1 stick) butter, softened

Melt the white chocolate in a bowl over a simmering pot of water. Be sure the bottom of the bowl is not touching the water. Cool the chocolate.

In a medium-sized bowl, cream the cream cheese and butter. Add the melted white chocolate and mix until well-blended and whipped.

Using a piping bag or an offset spatula, frost the cupcakes.

Refrigerate any leftovers.

I'll confess, my cupcakes weren't as pretty as I had hoped they would be. BUT! They tasted awesome! The White Chocolate-Cream Cheese frosting was a perfect match with the lemon curd filling and lemon-flavored cupcakes. I hope you give them a try!

Enjoy!

This post is linked with love to the following:

The Top 10 of 2012

2012-12-31T06:00:00.000-06:00

#10 Chicken-Apple Salad with Candied Pecans

#9 Muffuletta Sandwich

#8 Texas Sheet Cake

#7 Ambrosia Fruit Salad

#6 Layered Banana Pudding Dessert

#5 Slow Cooked Tuna (or Chicken) Noodle Casserole

#4 Tortilla Soup with Black Beans & Chicken

#3 Apple Fritters

#2 Poppyseed Garden Pasta Salad

#1 Cheesy Grilled Potatoes

THANK YOU for a fantastic year! I'm looking forward to 2013 and I hope you are, too!

Christmas Countdown: Truffles!

2012-12-22T17:00:00.000-06:00

A few weeks ago, Mary Burney (one of my Facebook followers) challenged me to try the Peppermint Oreo Truffles. You may have seen them on Pinterest - they are quite popular! Long story short, I accepted Mary's challenge and today you all get to see how I did.

I used the recipe found HERE. You won't find an easier recipe. Not only are there just a few steps, they are NO BAKE!!

I used a food processor to mix the truffles. I just put the cookies in the food processor bowl, broke up the candy canes, and tossed those in with the cookies. A few pulses later I had finely crushed cookies and candy and I was ready to add the cream cheese. I used the low setting of the food processor and pulsed until the truffle dough came together and formed a ball. All that was left was to shape the truffles, freeze, and dip. You can use white or chocolate candy coating and decorate with crushed candy canes or use another topping, if you like.

Peppermint Oreo Truffles

Enjoy!

This post is linked to the following:

Christmas Countdown: Wordless Wednesday

2012-12-19T07:00:00.000-06:00