Ok, I’ll admit it.  My favorite part about the Super Bowl isn’t the game.  It’s not the commercials either, although I should let it be known that the final pigskin bash of the year is the one and only time I get up to take care of any and all business when the commercials aren’t airing.

Nope, it’s the food.  Dips, wings, pizza, beer.  And did I mention dips?  All my favorite comfort foods spread before me like a smorgasbord of taste dropped straight down from the pearly gates of heaven.  It’s quite a sight to behold.

This year there will be no shortage of tasty grub.  So far on the menu I’ve added an incredible crab rangoon dip (more on that in the upcoming days), a pork and tomatillo stew, the always welcomed crock of homemade guacamole, and these little guys; 7 layer bitty bites.

With everything from taco meat to black beans to cheese, these bites are a true pigskin palate pleaser.  You know you need one (or two).

Start out by slicing up a few tortillas.  Both corn and flour will work.

You’ll need a mini cupcake pan for this, so grab your own or pillage one off your neighbor; whatever it takes I always say.

Shape the tortilla sections into bowls and slide them into the oven to cook up for about 15 minutes at 350 degrees.  When the tips turn a golden brown, it’s time to pull them out.  Note that these little guys can be cooked up the day before and stored in an airtight container until you’re ready to fill, heat and eat.

On to the ground beef.  Begin with a little oil, a few cloves of garlic and an onion or two.

Now add in a pound of meat and cook about 3/4 of the way through.  Add in a buffet of spices and continue cooking until no pink remains.

Remove the meat from the heat and add in a couple tablespoons of salsa.

Load em up!  Place the cups back into your muffin tin to keep them from tipping over.  Fill with a few crumbles of meat, a couple black beans and a sprinkle of cheese.

Slide them back into a heated oven for a minute or two; just enough to melt down the cheese.  Pull back out and top with sour cream, guaco, tomatoes, and if desired, black olives.  Serve immediately and watch them disappear faster than you can cheer on a Patriot’s (or Giants’) touchdown.

Enjoy the big game and may the best commercial.. err, team win!

7 Layer Bitty Bites

Yield: About 30 Bites

Total Time: 40 min

Ingredients:

5 Tortillas , Flour and Corn Both Work
1 Tbsp Canola Oil
1/4 Onion, Diced
2 Cloves Garlic, Minced
1 Pound Ground Beef
1 tsp Oregano
1/2 tsp Salt
1/2 tsp Cumin
1/2 tsp Coriander
1/2 tsp Chile Pepper
1/4 tsp Pepper
1/8 tsp Cinnamon
2 Tbsp Salsa
1 15 Oz. Can Black Beans, Rinsed and Drained
4 Oz. Shredded Pepper Jack Cheese
4 Oz. Sour Cream
4 Oz. Guacamole
1 Tomato, Diced

Directions:

For flour tortillas, slice them into six sections. For the smaller corn counterparts; four.

Push each section into a mini muffin tin to form a bowl and place in the oven to crisp up for 13-15 minutes at 350 degrees. When the tips turn a golden brown the tortillas are cooked.

In a large frying pan, heat up the oil on medium heat. Add in the onion and garlic and cook for a minute or two.

Add in the ground beef and brown it up.

Add in the spices; the oregano, salt, cumin coriander, chile pepper, pepper and cinnamon.

Remove from heat and stir in the salsa.

Scoop a little of the ground beef into the bottom of each cup.

Add a few beans and sprinkle with a few shreds of cheese.

Place back in the oven and heat up for about 2-3 minutes until the cheese fully melts.

Pull out and dollop with sour cream and guacamole.

Sprinkle on the tomatoes.

Serve immediately.

*The cups can be made a day ahead as well the beef. Simply reheat the beef when you're ready to bake the appetizers and proceed with assembly. Store cups in an airtight container until ready to use.

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Post tags: 7 layer dip, ground beef, tortillas

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These little confections could easily go by an alternate name of “everything but the kitchen sink” cupcakes.   Charged with baking a sweet treat for Drew’s preschool, I stepped into my kitchen Sunday afternoon with an empty pantry, an absent husband and a sleeping toddler.  There would be no trip to the grocery store for me.  It was time to get creative and I was up for the challenge.

Yes, this cake calls for raisins.  What you don’t know, is that I had no raisins on hand so I literally pillaged my husband’s bag of trail mix and single-handedly confiscated every last shriveled up fruit pellet I could find.  I also wanted to use oatmeal.  I almost went with good ol’ fashioned oats but then remembered the Trader Joe’s Apple Cinnamon flavored packets I bought for my supposed hot cereal loving five year old who took one bite and immediately proclaimed it unfit for morning time breakfast.  There they sit so in they go.

In putting together these cupcakes, nothing was safe.  Open box of coconut milk?  In ya go.  Leftover pineapple juice from the can of chunks my kids downed a few days ago?  Why not.  When all was said and done, I had done away with many a lingering food product and all I had to show for it was said Carrot Oatmeal Raisin Cupcakes.  I was a bit nervous to even try one out.  I knew my kids had licked the frosting beaters without too much griping so the topper passed the test.  But what about the cake?  Suffice it to say, magic was created and my worries melted away with each glorious bite I took.

They were good.  No, scratch that.  They were delectable.  Really delectable.  Moist, flavorful, frosting filled bites that had me wanting to snag the last nibbles of my kid’s when they weren’t looking.  Only I couldn’t. They had demolished their cakey treat even faster than I could.  Nothing remained but a rogue grouping of crumbs spread serendipitously across the kitchen floor.

So I ask you, are you up for the challenge of cleaning out your pantry in the name of delectable dessert?

Begin by whipping an egg and some brown sugar together in a bowl until light and bubbly.  Add in a little vanilla, pineapple juice, a handful of raisins (I soaked mine in the pineapple juice for about 5-10 minutes), olive oil and yogurt.

In a separate bowl, mix together a smattering of dry ingredients including the oatmeal packets if you have them.  Note that you can also use regular oatmeal.  Simply add an additional tsp of cinnamon to your dry mixture and up your salt deposit by another pinch.

Now you’ll combine the dry with the wet and mix until just combined.  Add in the carrot and you’re ready to bake.

Place them in the oven and bake for about 15 minutes.  Let cool.

Time for the topping and I have to say, this is some seriously addicting stuff.  I’ve aptly named it the Mommie Cooks Triple Threat Frosting due to it’s three “C” nature.  By three “C” I’m talking cream cheese, coconut and caramel.

I’m thinking if I didn’t have your  attention before, I’ve officially got it now.

Melt a little butter and brown sugar in a small saucepan until combined.

Remove it from the heat and stir in a dribble of vanilla and a pour of coconut milk.  Set it to the side to cool.

Back at the mixer, drop a block of cream cheese in and whip it up for a minute or so.  A little at a time, pour the cooled caramel mixture into the cream cheese stirring to combine after each addition.  If you have bits of cream cheese that won’t incorporate after all the liquid has been added and mixed, simply turn the whisk on high and give it a minute or so to meld it all together.  Finally, you drop in a generous amount of coconut flakes.  Here’s where we’re at.

The letter C never looked quite so good.  Sesame Street would be proud.

For the final act, grab a tablespoon and scoop a heaping helping on top of each of the cupcakes.  Garnish with a pecan if desired and dive head first into a true triple threat, kitchen sink delight.

Carrot Oatmeal Raisin Cupcakes

Yield: One Dozen Cupcakes

Total Time: 40 min

Ingredients:

For the Cake:

1 Egg
3/4 Cup Brown Sugar
1 tsp Vanilla
1/3 Cup Pineapple Juice
1/4 Cup Olive Oil
1/2 Cup Plain Yogurt
1/3 Cup Raisins
11/2 Cups Flour
2/3 Cup Oatmeal*
1/2 tsp Baking Powder
1/4 tsp Salt (1/8 tsp if you use flavored oatmeal)
1 Cup Shredded Carrot

For the Frosting:

6 Tbsp Butter
3/4 Cup Brown Sugar
1/3 Cup Coconut Milk (Can sub regular milk)
1 tsp Vanilla
1/8 tsp Salt
8 Oz. Cream Cheese
1 Cup Shredded Coconut
12 Pecans for Garnish

*If using regular oatmeal, add an additional tsp of cinnamon to the dry mix.

Directions:

Begin by adding the egg and brown sugar to a mixing bowl and spinning until light brown and bubbly.

If desired, soak the raisins in the pineapple juice for about 5-10 minutes to soften.

Add in the vanilla, pineapple juice, olive oil,yogurt and raisins to the wet mixture.

In a separate bowl combine the flour,oatmeal, baking powder and salt. (add cinnamon as well if using plain oatmeal)

Add dry to wet and mix until just combined.

Add in carrots.

Pour into prepared muffin cups and bake at 350 degrees for 15-17 minutes. Let cool.

For the frosting, begin by melting the butter and brown sugar in a small saucepan.

When melted, remove from heat and add in the vanilla, coconut milk and salt. Let cool.

In a mixing bowl, whip up one block of cream cheese.

Slowly add the cooled caramel mixture, a bit at a time, and spin to incorporate.

Once the caramel's all added, turn the speed to high and whip for about a minute until the frosting is smooth.

Dump in the coconut and stir.

Dollop a heaping tablespoon of the frosting onto each cooled cupcake and top with a pecan.

© admin for Mommie Cooks!, 2012. | Permalink | 11 comments | Add to del.icio.us
Post tags: caramel, carrot, Coconut, Cream Cheese, cupcake, Dessert, oatmeal, raisin

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You honestly don’t realize how much you depend on the internet until it’s no longer there.  I spent the majority of my day on the phone yesterday doing battle with technical support for one issue after another.  You think it’s fixed and then blammo.  Out it goes again.  I finished up the marathon with my third friendly voice telling me that I’d have to wait until the next afternoon for a certified technician to come out to my house and assess the damage.  Bugger.

So what’s an internet addicted blogger to do?  I cleaned the bathrooms, swept and mopped the kitchen, made German chocolate cake cookies (A.mazing little specimens), finished the second Hunger Games novel and read my way through the February issue of Southern Living; all before the boys made their way home from school.

At first glance, this reclaiming of time seems like a blessing in disguise.  But then the itch comes.   We all know it.  The one that wants to check the email every five minutes of the day,  the one that must get to facebook pronto before they miss all the juicy happenings of their fellow friends and family, and let’s be honest, the one who simply must feel that larger connection to the outside world that the internet so adequately provides.   I fully admit I have a dependency on today’s technological advances.  Bad or good, it’s part of who I am.

And so, here I sit in a coffee shop, hooked back up to my beloved Internet checking my email, stalking Facebook, watching the weather and enjoying every. single. minute.

One such perk of reclaiming the internet is the ability to finally get a new post up for the reading (and eating) pleasure of all.  Today I’m showcasing a rather delightful and light bacon brie flat bread.  The crust recipe I used for this pizza can be found here.  You can also use store bought flat bread for a quicker weeknight meal or venture out and create your very own.

Start out by caramelizing a pile of onions.  Don’t rush it.  Let them spin around in the pan with a little butter, garlic, and salt for about 30 minutes until they’re browned and sweet.

Remove them from the pan and add in a couple sticks of bacon.  Cook it up until crispy and then chop into small pieces.

Swirl a little olive oil over the top of the flatbread and then drop on the onions and bacon.  Add a sprinkling of fresh thyme leaves and a some hearty hunks of brie.  Finish it off with a little garlic powder and Parmesan cheese.

Toss in the oven at 425 degrees and wait about 10 or so minutes until the cheese is bubbly and hot (feel free to check your email or facebook page for updates while you wait).

Pull it out and serve all hot and crispy delicious-like.

Wish me luck this afternoon.  If all goes well, I’ll be out of the coffee shop and back into my home sweet home with a fast and oh so addicting internet connection once again attached at my side.

Bacon and Brie Flatbread

Yield: 1 Fully Loaded Flatbread Pizza

Total Time: 1 hour

Ingredients:

1 Recipe for Flatbread (or a store bought if preferred)
11/2 Tbsp Butter
2 Cloves Garlic, Minced
1 Onion, Sliced
2-3 Hearty Pinches Salt
2 Strips Bacon, Chopped
2 Tbsp Olive Oil
3-4 Oz. Brie Cheese, Cubed
1 Bunch Fresh Thyme
1 tsp Garlic Powder
2 Tbsp Parmesan Cheese

Directions:

Melt the butter over medium heat in a large saucepan.

Add in the garlic and onion.

Cook for 15 minutes turning occasionally. Sprinkle the salt over the top and cook for 10 to 15 minutes more or until the onions are good and caramelized.

Remove the onions from the pan and add in the bacon. Cook until crispy and then remove and chop.

Make dough according to flatbread directions or lay out store bought crust.

Drizzle the olive oil over the top of the flatbread and spread around to cover the crust completely.

Spread the onions over the crust, followed by the bacon, brie and fresh thyme.

Sprinkle the garlic powder over the top and finish by topping with the Parmesan Cheese.

Bake in an oven preheated to 425 degrees for about 10 minutes or until bubbling and hot.

© admin for Mommie Cooks!, 2012. | Permalink | 16 comments | Add to del.icio.us
Post tags: Bacon, brie, flatbread, pizza, starter, thyme

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I find it amazing that after almost two years of blogging, I’ve never put up a Dutch recipe.  I have a handful that I always tell myself I need to cook, but for some reason I have yet to put pan to stove and do it.  You see, the Netherlands and I share a bit of history.

It all began way, way, WAY back my during my senior year in high school when we had a rotary student from Holland come study in my hometown for the year.  Her name was Elvira and she and I instantly hit it off.  When the year ended and it was time for her to leave, I had a hard time saying goodbye.   I decided then and there that I would head overseas the following summer and spend some time with her family on the other end of the pond.

Elvira (in the middle) and her two sisters

I spent a month overseas and learned how truly American I was.  From the languages to the customs to the people, my eyes were opened to many new adventures and lifestyles. I instantly fell in love with the country.  Upon coming home, I signed up to spend a semester overseas through my university.   I studied the Dutch language and a few months later, I was back on a plane to Utrecht, Holland; this time for six months instead of one.

Me posing in front of a tulip field.  Gotta love 90′s fashion.

Anyone who’s ever studied abroad can share with you what an incredible and life changing experience it is.  I could practically write a novel about my time there, but I’ll save a few of the stories for later posts and future Dutch recipes, of which I have many.

Of all my European memories, the ones that stick with me the most revolve around the food.  Every Wednesday and Saturday I would wander down to the Utrecht farmers market and smell the fresh scent of baked goods wafting through the afternoon air.  Fresh stroop wafels, gevulde kookjes and these little treats, poffertjes, filled the bakery carts.  When you walked up to the stand they would make them there as you watched and hand a small bucket over, still warm and steaming from the cool winter air.

The Entrance to the Weekly Farmers Market

Typically poffertjes are served up with powdered sugar and butter, but being the precocious food blogger that I am, I decided to take a slight deviation for the norm.  I think you’ll be happy that I did.

Start out by warming up a bit of milk in a small saucepan until it’s lukewarm and no hotter.  You’ll add in a packet of yeast next and we certainly don’t want to kill those tasty little critters by subjecting them to scalding temps.  Set your milk mixture to the side.

In a separate bowl combine together some flour and a pinch of salt.  Traditional poffertjes call for buckwheat flour, but I didn’t have any on hand so I used all purpose.  If you have buckwheat, feel free to do half and half for a more classic dutch treat.

Make a well in the center of the flour and slowly pour your milk in, stirring as you go.

Once the milk is incorporated, stir in an egg, a little lemon zest and a splash of almond extract.

Now set that beautiful batter to the side and let it rest covered for about 45 minutes.

While your batter is resting, you’ll grab up a few handfuls of your favorite berries and a little maple syrup.  Toss it into a small saucepan and heat it up for about 5 minutes to incorporate the flavors.  You can use a spoon to mash up the berries a bit and release all that fab flavor into the syrup.  Emulsify if desired, strain out the skins/seeds and keep your syrup warm.

Once the batter is ready to cook up, heat a poffertje pan on medium and add a little butter to each pocket.  If you don’t have a special pan, you can also use a pancake griddle.  They won’t be as round, but trust me, they’ll still be plenty tasty.

Spoon in a bit of the batter to each pocket and let it cook up for a minute or two on each side.

Drizzle a little of the warmed syrup over the top and dust with a sprinkle of powdered sugar to finish it off.   Smakelijk Eten!

Poffertjes

Yield: about 30 poffertjes

Total Time: 1 hour 15 min

Ingredients:

11/2 Cups Milk
2 1/4 tsp Yeast (1 Packet)
2 Cups Flour
1/4 tsp Salt
1 Egg
1 Lemon, Zested
1/2 tsp Almond Extract
1 Tbsp Butter
1 Cup Berries (Fresh or Frozen)Black, Blue or Strawberries all work well
1/2 Cup Maple Syrup
Powdered Sugar, For Dusting

Directions:

In a small saucepan, warm the milk until it's lukewarm.

Remove it from the heat, add in the yeast and set to the side.

In a separate bowl mix together the flour and salt.

Form a well in the flour and slowly add in the milk mixture, stirring to incorporate.

Add in the egg, lemon zest, and almond extract.

Cover and let rest for 45 minutes.

If you have a poofertje pan, that works best, but you can also just make mini pancakes on a griddle. Melt a bit of butter in your pan (or on the griddle) and spoon a small amount of batter into each hole. Cook for a minute or two on each side until golden brown and cooked through.

In a small saucepan, heat the berries and maple syrup for about 5 minutes or until the juice begins to release. You can smash them a bit with a spoon to help the process along.

If desired, emulsify, strain out the berry seeds/skins and serve syrup warm over poffertjes.

Dust with powdered sugar if desired.

© admin for Mommie Cooks!, 2012. | Permalink | 19 comments | Add to del.icio.us
Post tags: Breakfast, Dessert, Holland, The Netherlands

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Football lovers rejoice! The Super Bowl is almost here. I don’t know about you, but I look forward to the big game. On top of the fact that its arrival ushers out the long, cold month of January (it’s only 31 days, but I swear it feels twice that long), I also find that it provides me with an excuse to create some seriously satiating appetizers.

I’ve been toying with the idea of a bean dip for some time now. While there’s always freedom to experiment with flavors, a couple of requirements were necessary for this endeavor straight out of the gate:

• It had to be hot because, let’s be honest, hot dip rocks.
• It had to be cheesy because, well, I myself am a bit cheesy (this girl does love her Wisconsin dairy).
• Last, but most definitely not least, it needed to be crudité worthy, therefore satisfying my veggie intake needs for the day.

Well, get ready, because I achieved all three goals and scored a two-point conversion in the process with the bonus addition of protein-charged beans to the mix. The final result is flavorful football fare that will leave you and your guests filled and content.

Kick off your Super Bowl party right by cooking up a couple slices of fresh-cut bacon. When the bacon is crisp and hot, remove it from the pan and chop. Reserving a teaspoon or two of the grease, slide your heat dial to medium and drop in a bit of diced onion and fresh garlic.

Sear it up for a minute or two and then toss in a can of rinsed and drained cannellini beans.

Swirl around the pan for a couple moments allowing them the opportunity to heat up.  Dial the heat back down to medium low and stir in a bit of sour cream (light is ok), mayo, and one of the two chopped bacon slices.  Transfer the hot mixture to a food processor and spin until smooth.

Finally, drop in a few handfuls of pepper jack cheese, a pinch or two of Parmesan and a few choice flavor enhancers including oregano, Worcestershire and hot pepper (to taste).  Add salt if needed and sprinkle the remaining chopped bacon and a little green onion over the top.

Even if your team doesn’t make it to the big game this year, you can be assured that between the clever commercials and the over-abundance of pigskin-dedicated fare, you’ll finish the evening with a satiated appetite and, if you’re lucky, a coveted Super Bowl win.

And if not, there’s always next year.

This post is being shared over at MSN’s Kitchen Cookoff.  Be sure to drop by and show a little love!

Cheesy Bacon Bean Dip

Yield: About 2 Cups of Dip

Total Time: 25 min

Ingredients:

2 Slices Bacon
1/4 Onion Chopped
2 Cloves Garlic, Minced
1 15 Oz. Cannellini Beans, Rinsed and Drained
1/2 Cup Chicken Broth
1/2 Cup Sour Cream
1 Tablespoon Mayonnaise
3/4 Cup Shredded Pepper Jack
3 Tbsp Parmesan Cheese
1 tsp Worcestershire
1/4 tsp Oregano
A Few Drops Hot Pepper, to Taste
Optional Garnish: 1 Green Onion, Chopped

Directions:

Cook up the two bacon slices until crisped and brown. Pull out and chop.

Reserve a teaspoon or two of the grease and on medium heat, brown up the onion and garlic.

Add in the beans and stir around for a minute or two to heat them up.

Turn the heat down to medium low and add in the broth, sour cream, mayo and one of the chopped bacon slices.

Transfer the mixture to a food processor and blend until smooth.

Pour back into the pan and add in the cheeses, Worcestershire, oregano and hot pepper. Add salt if needed.

Garnish with the remaining bacon and a chopped green onion. Serve with crudités and pita chips and/or a hunky loaf of fresh baked bread.

© admin for Mommie Cooks!, 2012. | Permalink | 15 comments | Add to del.icio.us
Post tags: appetizer, Bacon, beans, cheese, crudite, dip, kitchencookoff, MSN

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My husband has been begging asking me to cook up a pot of jambalaya for some time now.  Every time I inquire what he’s hungry for, that one Cajun inspired word escapes his lips and lands in my lap with a thud.  Now don’t get me wrong.  It’s not that I don’t enjoy jambalaya, much to the contrary.  The problem I have is that well constructed Jambalaya takes time.  Time to stew and time for all those wonderful French Southern flavors to meld together.   As you can well imagine, this is something I don’t normally have when it comes to a typical weeknight dinner.  And so my husband continues to ask and I continue to say next time.  Until this past weekend that is.

Every so often the creole stars align and a night arrives where dinner takes center stage on the daily roster.  This past Sunday was just such a day.  With the Packers set to play a big football game (no I don’t want to talk about how it all went down – grrr) and a Monday school holiday for the boys, I determined that the day had finally arrived for a hot and hearty pot of protein laden jambalaya.

Let me tell ya,  it was certainly worth the wait.  I got a little carried away in the seafood department and pretty much added one of every crustacean available including shrimp, scallops and crab.  The recipe only calls for shrimp, but if you feel the need as I did to add more, by all means do so.

Begin with a handful of spices; nine to be exact.  Drop them into a bowl and let a few chicken legs have their way with them.

Sear the covered legs in a well oiled dutch oven until crispy and golden brown on the outside and then add in a pile of sausage to the mix.

In a separate saucepan heat up another swirl of oil and cook the onion, bell pepper, celery and garlic.

Add it to the pot along with a smattering of fresh herbs, a large can of tomatoes and a few other flavor inducing accoutrements.

Drop the lid on, turn the heat on medium low and wait for the magic to happen.  Abra Cadabra, ooh la la.

For the final act, drop a little (or a lot) of seafood onto the top of the jambalaya.  Push it down gently to submerge it in the tomato liquid.  Pop the top back on and let it sit for about 5 to 10 minutes or until cooked through.

Serve over steamed rice and enjoy a little slice of creole inspired heaven along with one hunger satisfied husband.

Chicken, Sausage & Seafood Loaded Jambalaya

Yield: Serves approx. 8 one cup servings)

Total Time: 2 hours

Ingredients:

1 Tbsp Cajun Seasoning
1 Tbsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Chili Powder
1 tsp Old Bay
1/2 tsp Celery Salt
1/2 tsp Salt
1/4 tsp Pepper
1 Pound Chicken Legs
3 Tbsp Canola Oil
1 Pd Sausage (Andouille or Smoked works best)
1 Onion, Chopped
1 Green Bell Pepper, Chopped
3 Stalks Celery, Chopped
4 Cloves Garlic, Minced
2 Bay Leaves
1 Bunch Fresh Oregano
1 Bunch Fresh Thyme
1 28 Oz. Can Tomatoes (whole or diced will work)
1 tsp Worcestershire Sauce
1/2 Pound Shrimp (peeled and deveined)
Hot Sauce to Taste
Salt to Taste

Directions:

Mix together the first 9 spices in a bowl.

Coat the chicken completely reserving 1 tablespoon of the spice for later.

Add 2 tablespoons of the oil into a large dutch oven and heat on medium high heat.

Toss in the chicken and sear it for about 2-3 minutes on each side.

Slice up the sausage and add it in to the pan with the chicken. Let sear for a minute or two. Turn the heat down to medium low.

In a separate sauce pan, heat up the remaining tablespoon of oil on medium heat and add in the onion, green pepper, celery and garlic.

Cook for about 4-5 minutes.

Add mixture to dutch oven along with the bay leaves, oregano, thyme, tomatoes, Worcesterhire and the reserved tablespoon of spice.

Swirl a spoon around a few times to roughly mix the ingredients and then cover and let sit on medium low heat for about an hour.

After an hour, add the shrimp into the mixture, cover and let sit for about 5 to 10 minutes until cooked through.

Adjust seasonings as necessary. Serve over steamed rice.

© admin for Mommie Cooks!, 2012. | Permalink | 21 comments | Add to del.icio.us
Post tags: cajun, chicken, louisiana, Sausage, seafood

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Winter is the season for hot and hearty meals and menu-wise, it’s always been my favorite time of the year.  The weather may be cold and grey, but the kitchen is hot and hoppin’.  Soups, stews, and pasta dishes make a regular appearance at our evening dinner table.  Warm, crusty breads with farm fresh butter are never far behind.  Nothing compares to that soul pleasing feeling of being warmed from the inside out by a meal filled with comfort food goodness.

Chicken Marsala is one such cold weather favorite.  Wine and poultry are soul mates; I’m convinced of it.  Add in a handful of mushrooms and you can add it to my list of favorite holy trinities in the culinary world.  I usually make the more traditional version of breasts over noodles, but I thought this go round I might stir things up a bit by twisting it into it’s own unique pasta creation.  The result is nothing short of delectable.

Begin your comfort creation by mixing together a little flour, salt and pepper into a baggie or bowl.  Toss in a couple cubed chicken breasts and get them get good and coated.

Warm up a pat of butter and a swirl of oil into a sauce pan on high heat.  Add the chicken and cook until they start to take on a gorgeous golden brown color.

In the same pan, brown up a handful of mushrooms and onions.  Toss in a tablespoon of the leftover flour mixture and coat the veggies well.

Time for a little wine.  Add in a hearty pour of marsala and chicken broth.  Heat until the mixture begins to thicken.  Nom Nom.  Now add in a squeeze of fresh lemon, a dollop of dijon and a pinch of rosemary.

Turn the heat down to a simmer and finish it off with a splash of heavy cream and a spoonful of Parmesan cheese.

Toss back in the reserved chicken and you’re ready to plate.

Grab yourself a bowl, dangle a healthy portion of noodles into the bottom and top with the finished chicken and mushroom sauce.

With culinary comfort like this warming my soul, winter is welcome for dinner at our house any night of the week.

This dish will be a part of the Gojee virtual potluck.   Starting on Thursday, January 26, you can find this dish along with other potluck dishes fellow gojee contributors shared. Simply jump on over to gojee.com and enter “gojee potluck” into I Crave.  You can also follow #gojeepotluck on Twitter.  Hope you’ll stop by!

Chicken Marsala Pasta

Yield: 4 Servings (approx. 1.5 Cups each)

Total Time: 30 min

Ingredients:

1/2 Pound Chicken, Cubed
1/4 Cup Flour
1/2 tsp Salt
1/4 tsp Pepper
3 Tbsp Butter
1 Tbsp Canola Oil
8 Oz. Sliced Mushrooms
1/2 Onion, Chopped
3 Cloves Garlic, Minced
1/2 Cup Marsala Wine
1/2 Cup Chicken Broth
1/2 Lemon, Juiced (about 1.5 tsp)
1 Tbsp Dijon Mustard
1 Tbsp Rosemary
1/4 Cup Heavy Cream
1 Tbsp Parmesan Cheese

Directions:

In a medium sized baggie or bowl, combine the flour, salt and pepper.

Add in the chicken and shake to coat.

In a large saucepan set to medium high, heat up 1 tablespoon of the butter and the canola oil.

Add the chicken to the pan, reserving 1 tablespoon of the flour mixture, and cook until golden brown on the outside with no pink remaining.

Remove the chicken from the pan and set to the side. In the same pan heat up the remaining 2 tablespoons of butter on medium heat.

Add in the mushrooms, onion and garlic. Saute for about 5 minutes or until onions are translucent and cooked.

Sprinkle the reserved flour back in the pan and stir to coat.

Add in the wine and broth and heat until sauce begins to thicken.

Stir in the lemon juice, dijon mustard and rosemary.

Turn the heat down to a simmer and add in the cream and Parmesan cheese.

Toss the reserved chicken back in and stir to coat.

Serve over freshly cooked pasta.

© admin for Mommie Cooks!, 2012. | Permalink | 13 comments | Add to del.icio.us
Post tags: chicken, Dinner, marsala, mushrooms

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Granola bars are a hot ticket item in this house.   Believe it or not, we eat our way through about six to eight boxes a week.  My husband fancies them as an accompaniment to his morning cup of freshly brewed joe.   And, in the spirit of true marital bliss, I’ll wholeheartedly agree with his start of the day assessment.  The kids love that they can bound downstairs in the morning and grab their favorite flavor; no adult intervention required.  As you can probably guess, I appreciate this aspect as well.

I’ve made both breakfast bars and granola on this blog before, but have yet to make a granola bar.  As I was researching different recipes and flavors in preparation for putting together my own creation, it hit me.  Why does it have to be a bar?  Why can’t it be a bowl instead?  You could spoon in a little french vanilla yogurt, top it with some fresh berries and in the process you not only take a notch off your daily grain requirements , but cross off a little dairy and fruit from the list as well.   Make them with a regular muffin tin for a full breakfast serving or use a mini muffin tin to make a more bite sized version for on the go or a brunch amongst friends.

Making a batch is a fairly easy and quick process.  Begin by melting a couple pats of butter in a small saucepan along with some honey, molasses, brown sugar and a few spices.

While the mixture is heating up, toss together some oats, wheat germ, flax seed, almonds and dried cranberries in a separate bowl.

Once the mixture is melted and hot, remove it from the heat and pour over the dry mixture.  Stir it up well and coat completely.

Slide the mixture into the fridge to cool for about 20-30 minutes.

Once it’s cooled you’ll spray a little cooking spray inside your muffin tins and drop enough of the mixture in to fill it about 2/3 of the way full.  Beginning in the middle, start pressing down gently with your fingers to form a bowl.  Continue pressing gently around the sides, to complete the shape.  If the mixture sticks to your hands, simply wet your fingers with cold water, shake them off and get back to it.

Slip them into the oven and allow to cook for about 10 to 15 minutes depending on the size muffin tin you used.  Cool the bowls completely before popping out of the tins.

Here are a collection of small and large bowls to give you a better idea.  Aren’t they adorable?

Welcome to breakfast the way nature intended (or least the way I intend to enjoy it for the next few days).  Simply grab a granola bowl, fill with your favorite yogurt, top with berries and indulge in a healthy start to the morning.

Morning Time Breakfast Granola Cups

Yield: About 12 regular sized cups or 24 to 30 Mini Cups

Total Time: 1 hour 15 min

Ingredients:

4 Tbsp Butter
1/4 Cup Honey
1/4 Cup Molasses
2 Tbsp Brown Sugar
1 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Cloves
1/4 tsp Salt
1 tsp Vanilla
2 Cups Old Fashioned Oats (Not Quick Cook)
1/2 Cup Wheat Germ
1/4 Cup Flax Seed
1/4 Cup Sliced Almonds
1/4 Cup Dried Cranberries

Directions:

To a small sauce pan, add the butter, honey, molasses, brown sugar, cinnamon, ginger, cloves and salt.

Heat until butter is melted and ingredients are combined. Remove from heat and stir in the vanilla.

In a separate bowl mix together the oats, wheat germ, flax seed, almonds and cranberries.

Pour the liquid over the dry ingredients and stir until completely coated.

Place the mixture into the fridge for about 30 minutes to cool.

When ready to bake, grease up a muffin tin and fill each opening about 2/3 full.

Using your fingers press into the center of the hole and then work your way around the edges to form a bowl. If the dough is sticky, wet your fingers with cold water, shake them out, and proceed. Repeat as necessary.

Place the bowls into an oven preheated to 325 degrees. For regular sized muffin cups, cook about 15-17 minutes. For mini muffin cups, cook about 10-12 minutes.

Let cool completely before removing from the tin.

Store in an air tight container. When ready to eat, pull one out and fill with the yogurt of your choice. Top with fresh berries.

© admin for Mommie Cooks!, 2012. | Permalink | 49 comments | Add to del.icio.us
Post tags: brunch, fresh fruit, granola, Healthy, Yogurt

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I love pork.  Bacon, chops, tenderloin, sausage, you name it.  If it comes from a pig, chances are I’ll snatch it up and have my way with it.  We don’t eat a lot of bbq where I’m from in the upper midwest, but let me tell ya, move yourself down to Texas for six years and your entire perspective on slow cooked meat will change.  I guarantee it.  There is a whole world out there beyond the slow cooker pot roast my mom used to make us and I’ve got the bbq stained fingers to prove it.

Here in North Carolina, depending on where you’re standing, there’s a difference of opinion as to what true bbq is.  The folks on the western side of the state swear by a vinegar sauce where as the mountain folk and beyond prefer a tomato based addition.  Personally, I’ll take the tomato based version if given the choice but can muster up an appetite for whatever happens to be put in front of me.

This was my very first attempt at making pulled pork slow cooked in the oven and I can safely say that it was a flavor induced success.  I took my time and let the meat marinate for a full 12 hours before placing it in my oven for another 10 hours to slow cook.  If you have the patience to do the low and slow method, I guarantee pulled pork perfection.

Start out by putting together a simple yet flavorful wet rub.  Add a pile of colorful spices together in a bowl.

Mix in a little honey, oil, molasses and mustard to finish it off.

Next up, grab your thawed pork shoulder; mine was just under 7 pounds of goodness, and slice a few slits into the fatty side.  Scoop up your rub and work it into every crevice of the meat.  I like to imagine I’m giving Matt Damon a shoulder massage instead of an unlucky pig from the neighborhood farm.  I’ve been told that a happy cook produces better tasting food, so I go with it.

Slide your pig into a gallon sized zip lock bag (or two if it won’t fit) or drop it into a large baking dish and cover with plastic wrap.  Place in the fridge for about 12 hours.  For mine, I marinated it late afternoon on the day before I was planning to eat it and let it sit in the fridge overnight.

The next morning heat your oven to 250 degrees and deposit your shoulder inside to cook.  Baste every hour or so as the juices begin to emerge.  You want an internal temperature of about 190 degrees for the shoulder to be done.  To give you an idea, I started cooking my pork at 9am and it was finished by about 6pm.  This will vary slightly depending on the poundage of your pig.

And on a side note, my husband bought me one of these portable thermometers for Christmas this year and I’m in love.  You simply enter the gauge into the pork, set the temperature and then grab up your handy portable beeper and let ‘er go.  You can watch the temperature go up from anywhere in your house and an alarm will go off when it’s done.  It couldn’t be easier.

And…… check out the bark on that baby.  Who says you need to smoke meat to get the best results?

After pulling the cooked pork out of the oven, tent it with foil and let it rest for about 15 or so minutes.  Then proceed with the shredding.

Oh, and just a side note.  Do you see all those lovely juices in the pan above?  Put them in a covered jar and set them into the fridge to separate.  Reserve a tablespoon or so of the marinade you slathered on the pork.  The next day skim all that nasty fat off the top and heat up the remaining juice (I had about a cup’s worth) along with the marinade.  Pour it over the shredded pork to elevate the deliciousness one notch higher.

Now you’re free to eat at will.  Slather your favorite bbq sauce, be it vinegar or tomato.  Slide it into a taco with a little pineapple salsa and some coleslaw (tonight’s dinner), or eat it straight out of the pan (guilty as charged).

To help with your pork cooking endeavors, I’m excited to share the love and offer up a remote thermometer to one lucky reader compliments of Mommie Cooks.  I hope you’ll love it half as much as I do!

In order to put your name in the hat, simply leave a comment below.  You can also earn extra entries through:

• Liking Mommie Cooks on Facebook
• Following Mommie Cooks RSS Feed
• Following Mommie Cooks on Twitter
• Following Mommie Cooks on my new love, Pinterest
• Tweeting out the contest to the masses

This contest will be open until Sunday January 15th and I will announce the winner sometime on the 16th.  Because this gift is coming straight from me, I’ve opened it up to my friends outside of the US as well.    Thanks so much for supporting Mommie Cooks and good luck!

Update:  The winner is #78 Christina Smith!

Low and Slow Pulled Pork

Yield: 1 6 Pd Pork, Shredded (Approximately 8-10 Cups)

Total Time: 24 hours

Ingredients:

1 6 to 8 Pound Pork Shoulder
1 Tbsp Chile Pepper
1 Tbsp Cumin
1 Tbsp Oregano
1 Tbsp Garlic Powder
1 tsp Celery Salt
1 tsp Coriander
1 tsp Onion Powder
1 tsp Salt
1/2 tsp Pepper
2 Tbsp Honey
1 Tbsp Spicy Brown Mustard
1 Tbsp Molasses
1 Tbsp Olive Oil

Directions:

Mix together all the dry and wet ingredients to form a marinade.

Score the fat side of the pig shoulder with a sharp knife and rub the marinade thoroughly covering the entire piece of meat. Reserve 1 tbsp of the marinade if desired for meat juice instruction below.

Place the meat into either a zip lock bag or into a baking dish covered with plastic wrap.

Set in the fridge for 12 hours or overnight.

Heat the oven to 250 degrees and let the shoulder slow cook until it reaches an internal temperature of 190 degrees. Baste hourly once juices start to emerge from the roast.

Once the pork is finished, pull it from the oven and tent it with aluminum foil for about 15 minutes to rest.

Shred the pork with a fork or your fingers.

Reserve the juices and place in a container in the fridge. Once the fat separates, skim it off and place the remaining juices into a small pan on medium heat. Add in the reserved marinade. Pour juice over shredded pork for added juiciness and flavor.

Remaining pork can be fridged or frozen in air tight containers for up to two months.

© admin for Mommie Cooks!, 2012. | Permalink | 78 comments | Add to del.icio.us
Post tags: bbq, pork shoulder, pulled pork

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As I sit here sipping on a hot cup of coffee, cat purring lightly by my side, toddler still swimming in the pleasantry of dreams upstairs,  I’m struck by the quiet stillness of the crisp morning slowly welcoming the sun on it’s horizon.  This is my favorite time of the day.  Just me and the sunrise.  No diapers to change, no groceries to garner, no runny noses to wipe.  With my feet up on the table and my computer strategically positioned across my lap, I click away at the keys and gaze out the windows of my warm, cozy family room to the wide open world beyond.  Small thoughts flit through my mind.  What do I need to get accomplished today? Will chicken or fish be on tonight’s dinner menu? Will the boys have a good day at school today?  I slowly feel my body waking up as a first and then a second gulp of caffeine goodness permeates my being.

It’s the simple pleasures that have the most meaning after all.  This tart is a compilation of simple pleasures for me.  Caramelized onions meet cheese meet egg meet crust.  One warming bite can put a smile across my face and ready me for whatever the day might bring.

For a small slice of your very own contentment you’ll follow a few straightforward steps.

Start out by caramelizing  a sliced sweet onion in a few pats of butter.  Don’t be shy about letting them cook; a good 25 to 30 minutes will render a golden brown, sweet as honey flavor that will elevate your tart from satisfactory to extraordinary.  About halfway through, drop in a few cloves of garlic and a hearty sprinkling of fresh thyme.

While the onions are cooking, grab up a large bowl and drop in a few eggs, some spices, a little white wine, some broth, a glug of half & half and a hunk of goat cheese.  Give it a few swift swirls to incorporate all the flavors.  I used my emulsifier to achieve a nice, smooth consistency.  A mixer would also work.

Using either a store bought pie crust or your own homemade version, pour in the egg mixture.  Drop in the onions next, followed by a few dollops of brie and then a sprinkling of Parmesan across the top.

On a cookie sheet, slide the pie in the oven to bake.  The pie is done when the center is cooked through and the top is an appetizing golden brown.

If you choose to make the crust recipe below, the process is fairly straightforward.  Combine together a few hearty cupfuls of flour along with a pinch of both salt and sugar and a few extra thyme leaves for added flavor.  Using a fork, pastry cutter or food processor, cut the butter into the dough, a few cubes at a time, until completely incorporated.  Adding one tablespoon at a go, drizzle in a squirt of water and mix the dough until it just starts to stick together.  It will look a bit crumbly.

Form the dough into a ball, flour your counter and roll it out to fit your pie plate; about a 1/4″ thick.

Toss in a few pie weights, some dried beans or, if you have neither of those because your beans were tossed out by an unknowing husband trying to do good (just sayin’),  get creative and figure out another way to weight down your crust.

Cook it in the oven for about 15 minutes and then allow it to cool for about 10 minutes before adding in the egg mixture and continuing on with the recipe.

For me, it’s the  simple pleasures that guide me through the day and put a smile to my face.   What are a few of your simple pleasures?

Three Cheese Onion Tart

Yield: 1 Tart (About 8 Pie Sized Slices)

Total Time: 1 hour 30 min

Ingredients:

3 Tbsp Butter
1 Sweet Onion, Sliced
3 Cloves Garlic, Minced
1 Bunch Fresh Thyme
3 Eggs
1/2 Cup Half & Half
2 Tbsp White Wine
1 Cup Veggie Broth
2.5 Oz Goat Cheese
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Nutmeg
1/4 Pd Cubed Brie Cheese
3 Tbsp Grated Parmesan Cheese
1 Prepared Pie Crust

OR to make your own pie crust:

2 Cups All Purpose Flour
1 Tbsp Sugar
1 Tbsp Fresh Thyme
1/4 tsp Salt
1 Stick Butter (8 Tbsp or 1/2 Cup), Cubed
2-3 Tbsp Ice Water

Directions:

Heat up the butter over medium heat and add in the sliced onions.

Cook the onions for 25-30 minutes or until they turn golden brown and translucent. About 20 minutes into the cooking add in the garlic and thyme.

In a separate bowl, mix together the eggs, half &half, white wine, broth, goat cheese and spices. I used my emulsifier to get the goat cheese good and incorporated.

Pour the liquid mixture into your prepared pie crust. Note that it will be pretty liquidy - about the consistency of thick water.

Drop the caramelized onions over the top.

Drop the cubed brie in next being sure to disperse it evenly around the pie.

Finally, sprinkle the Parmesan over the top.

Carefully slide the pie into the oven and cook it at 350 degrees for about 50 minutes or until eggs are set in the middle.

Pull it out and allow to cool and set for about 5-10 minutes before serving.

For the Optional Crust:

Mix together the flour, sugar, fresh thyme and salt.

Place the cubed butter into the flour mixture, a bit at a time and incorporate using a fork or a pastry cutter. A food processor also works well.

Continue adding the remaining butter until a light crumb-like texture forms.

Add the water, 1 tablespoon at a time until the dough just starts to come together (in a food processor it will look a bit crumbly and damp).

Form the dough into a ball and roll out on a flour surface to the size of your pie pan and about 1/4" thickness.

Place rolled dough into the pie pan and using pie weights or dry beans on top, slide into the oven at 350 degrees for 15 minutes.

Let crust cool for about 5 to 10 minutes and proceed with recipe as written.

© admin for Mommie Cooks!, 2012. | Permalink | 24 comments | Add to del.icio.us
Post tags: Breakfast, caramelized onions, lunch, quiche

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